It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Charcoal vs. Gas: a Deadspin article's perspective
I was reading on the sports news/gossip site Deadspin and saw an interesting take. Here's the link (some of the language is a bit blue, FYI). http://deadspin.com/feedbag-should-i-make-my-own-baby-food-483867369
I've only included an (edited) excerpt, read the whole section if you want to know his conclusion after discussing the merits of gas. As an Egg owner, I don't know whether to be proud or upset at a description of someone who would get one:
Charcoal grills, by contrast, are cheaper. That's about where their benefit to the convenience-minded ends. You have to keep track of how much charcoal you've got; you have to have some method of ignition (lighter fluid or a chimney starter or a bunch of newspaper or some kindling or whatever the hell); you have to light the fire well in advance of the time you're planning on actually cooking on it (in order to give the open flame time to die down and retreat inside the charcoal so that it doesn't incinerate the food you cook over it); unless you're splurging on some ridiculously expensive hobbyist contraption like a Big Green Egg, you won't have much control over the temperature (nor even, with many basic charcoal grills, the ability to know the exact temperature of the cooking surface at all). If you're cooking several rounds of stuff—say, burgers and franks and chicken and veggies, for a big cookout with lots of people—you have to have a plan for the order in which you're going to cook the stuff, so that you can pair the different foods with their proper cooking temperature and get them all cooked before the charcoal is exhausted. It can be a pain in the ass.
And yet. Food that has been well-cooked over charcoal just tastes go***** incredible, in a way that gas grills, for all their many merits, cannot match. (On the other hand, you can ignore thebut gas grills make your food taste like propane! people, because that's not really true unless your sh** is broke.) On top of that, many larger charcoal grills can be used to produce indirect heat, which means you can use them to smoke and/or slow-cook stuff, which is great.