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Why Gas Grills are Better than Charcoal Grills - Seekonk, MA

Joseph Coupal - Thursday, July 18, 2013

Grilling on a holiday like the Fourth of July, when you’ve got the day off, is easy. You can take your time; pull out your artisanal hardwood charcoal; light it in your chimney starter; build a perfect two-level fire; and lovingly tend your rib-eye, or your chicken breasts, or your pork ribs.

Fourth of July is hobby grilling.

But what about the 22nd of June, or the 12th of August — when temps are in the 80s and all you want is to be in your backyard with a beer and a hunk of meat to cook? Instead, it’s 6 p.m., you’re at the office, the kids need to eat by 7, and you still have to go to the store.

This is why gas grills rules.

Charcoal purists will tell you their preferred fuel leads to better flavor.

Cooking on charcoal has one indisputable advantage over gas: It gets much hotter. Glowing coals are at a temperature of about 2,000 degrees of radiant heat; while gas gets hotter, there’s very little radiant heat from the flames.

And radiant heat is what’s really cooking your food on a grill. That’s why gas grills use some sort of surface to create radiation, whether it’s lava rocks or ceramic plates. These surfaces are heated by the gas flame, creating the radiant heat generated naturally by charcoal.

Charcoal purists will try and tell you that their preferred fuel leads to better flavor.

Your food doesn’t know what’s creating the heat below it, and once charcoal is hot, there aren’t any aromatic compounds left in the coals. According to the food science bible Modernist Cuisine, “Carbon is carbon; as it burns, it imparts no flavor of its own to the food being grilled.”

The characteristic flavor of grilled food comes from the drippings, not the fuel. When those drippings hit the heat source, the oils, sugars, and proteins burst into smoke and flame. That “flavor” rises in the smoke and warm air to coat the food you’re grilling.

The real debate should be whether charcoal is necessary at all. Nothing in that process relies on charcoal.

Still not convinced? Know what’s worse than grilling on gas? Not grilling at all.

You can walk in with a bag of groceries at 6:30, and have grilled chicken on the table at 7, a happy family praising a delicious dinner. The most precious commodity in the world, that’s constantly dwindling, is time.

A gas grill gives you back time every time you use it. Grill three times a week over the course of a summer, and you’ll have saved yourself a full day. A day! Think of what you can do with an extra day, provided to you by your gas grill.

To each is own, but...For information on gas grills, contact The Fireplace Showcase.

Wired.com

Grilling Tips for National Grilling Month

Joseph Coupal - Wednesday, July 20, 2011

Summer months are the best time to break out the grill and enjoy a different way of cooking. And, July is National Grilling Month.

The food just tastes better cooked on an open flame. It’s easy and convenient, and it gives people a chance to enjoy the outdoors.

Here are tips about Grilling:

Grilling vs. barbecue
The two are very different, though many times the terms are used to describe the same thing. Grilling is a fast process over high heat. Barbecue means “low and slow.”

Gas or charcoal
Using a gas grill or charcoal grill can determine the flavor as well as the convenience of the process. Gas is a often thought of as easier and more time efficient, while charcoal is a traditional way of grilling and produces a smoky, delicious flavor not found on a gas grill. However, the Big Green Egg is time efficient as well, heating up in just a few minutes.

Cooks should choose their option by time and convenience, the flavor they would like and their mindset of what they are looking for in the end.

Meat and vegetables
No matter the type of meat, lean cuts are ideal for grilling, while fatty cuts are better for barbecue.

One tool you should have is an instant read thermometer, which can tell you when food is cooked to your liking. The internal temperature never lies.

Also don’t put too much meat on the grill at one time, this can cause grease splatters, over cooking and the difficulty of moving food in the event of hot spots on the grill or flare ups.

A resting period for meat is crucial for allowing juices to be reabsorbed so it does not end up dry. It also allows the meat to cool and lets the temperature even out. After meat is removed from the grill, ten minutes is ideal before the first cut is made.

However, vegetables are excellent on the grill too. Any vegetable that can bake in the oven can be grilled. A special basket made specifically for grilling vegetables is handy so the items don’t fall through the grill slots.

Sauce

Sauce should not be applied to the food until just before it is finished because the sugars and tomato base in the sauce can easily burn and become bitter in flavor.

Grill Out with the Red Sox on Game Day

Joseph Coupal - Tuesday, March 29, 2011

For all you sports fans out there who spend more time tailgating in the back yard rather than in the lot, have you seen the team grill? Route for the Red Sox by outfitting your back yard patio with a team grill. Just in time for opening week, you’ll be the talk among fans.

The Team Grill Patio Series ALL-STAR is the high-end gas grill designed specifically for sports fans. Combining professional-grade cooking capabilities with officially licensed logo and colors of your favorite team, Team Grill creates a one-of-a-kind grilling experience for game day and every day. The finish cleans easily with soap and water and is designed to withstand the high-heat of the grill as well as the weather.

Team Grill is the premier manufacturer of professional-quality gas grills for sports fans. Our products combine the cooking capabilities of high-end grills with the look of your favorite sports teams, so you can show your team spirit and make every day game day. Team Grill products are available through the Fireplace Showcase. Call or visit us today.


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