Table of Contents
Gas grill Cookbook
The gas grill bible for successful grilling for beginners and advanced users with 107 recipes including
Bonus: The best sauces and dips
Robert Jones
Contents
Barbecue: Is it all a question of faith?
People have actually been grilling for ages. Almost all scientists agree that the forerunner of all barbecues in the world consisted of an open campfire. And people discovered quite early on that meat tastes better and is easier to digest when cooked in or over a fire.
T he principle has been refined over the millennia. It should not have taken long before people recognized the excellent properties of the embers. To get this long-lasting source of heat, the charcoal embers were best suited. That is why the production of charcoal was professionalized many centuries ago.
This principle has persisted to this day, although there are charcoal grills in countless sizes and variations on the market. Not only do the different versions of the charcoal grill compete with one another, but three fundamentally different systems. Because in addition to the charcoal grill, there have long been electric and gas grills.
It is not possible to say in general which type of grill is best, as it always depends on the individual situation. Nevertheless, it makes sense to compare the three different systems with one another.
The electric grill
If charcoal and gas grill fans have one thing in common, it's their sniffing at the electric grill. Its clear advantages are obvious: it does not smoke, it does not smell, it is brought up to temperature within a few minutes and it can even be operated indoors. The last sentence can be phrased differently: It has to be operated as the only grill in the house (or at least under the roof) because it would not survive a rain shower.
In terms of energy consumption, the electric grill cannot do without a power cord. Batteries would deliver far too little electricity to operate an electric grill on the go. Compared to the price of charcoal, the electric grill is of course much cheaper.
Due to the flexible handling (although not in relation to the location), the electric grill can be used all year round without much preparation. Due to its individual properties, purists even completely deny it belonging to the grill family. But those who just allow themselves to be greeted will only smile wearily in the face of this debate: the main thing is that it tastes good!
The charcoal grill
As already described at the beginning, the charcoal grill is the real classic. Our early ancestors already used it, but didn't even come close to the selection that is available to us today. The small table grills, the swivel grills with the characteristic fire bowl and the three-legged rods erected above them and the kettle grill are particularly popular. The origins of the first two variants are largely in the dark and presumably, they are simply continuous further developments. However, the invention of the kettle grillcan be described in detail: The American George Stephen from Chicago invented it in 1952. Stephen worked for a manufacturer of buoys, which served as inspiration for his idea.
Another very popular variant of the charcoal grill is the brick-built, i.e. stationary grill on the terrace or in the garden. Experienced do-it-yourselfers used to design and build such a grill themselves. You can now buy it as a kit in every hardware store.
What speaks in favor of the charcoal grill as a whole is primarily its flexibility. Since it is also available in an ultra-compact version as a disposable grill, it can really be taken and used anywhere. Above all, anglers and people who enjoy being in nature are happy about this.
In addition, the charcoal gives the grilled food a typical smoke aroma. For many grill fans, it is precisely this aroma that defines the typical grill taste. Experts warn again and again of the toxic substances contained in the rising smoke. This argument cannot be dismissed out of hand. As long as the charcoal grill is not viewed as a kitchen substitute throughout the summer, there is hardly any risk of serious damage to health.
The gas grill
One might think that the gas grill is a compromise between the first-mentioned grill variants. After all, the gas grill is as flexible as the charcoal grill (if you disregard the heavy gas bottle that is necessary for firing), but it is smoke-free like the electric grill. And the gas grill is also brought up to temperature within a few minutes, so that the grilling pleasure can begin.
Purists miss the typical smoke aroma, whichcannot be created by gas firing. That just falls into the category a matter of taste.
Another common feature of gas and electric grills is the even distribution of heat. On the one hand, this has the advantage that you have a larger area available for the food to be grilled if everything is to be grilled evenly but charcoal fans miss the areas on the edge that can be used as warming zones if everything is not eaten immediately.
To compensate for this malus, the manufacturers of gas grills have come up with something. Very small gas grills actually have the problem described, which can only be compensated for by special tricks (for example, an aluminum tray placed on the edge that transfers only part of the heat to the food inside). Larger gas grills have more than just one burner, which means that they can be regulated even better than with a charcoal grill. This would also be the main reason why most barbecue professionals prefer to be at the gas grill in their private lives.
Three other types of grilling: plancha, Dutch oven and smoke
As part of the current trend towards grilling, grill variants and accessories are also coming into focus that were previously less known - at least in this country. Plancha, Dutch Oven and Smoker are not new inventions but they are enjoying increasing popularity with us.
Grilling like the Spanish: the plancha
Barbecuing is mostly thought to be a typically American idea that Europeans have copied over the past few decades. In fact, many aspects of the American BBQ have flowed into the local grilling behavior. Nevertheless, there are also some European ideas. For example, the plancha is a real Spanish woman. Your name means something like "hot iron" or "iron" in German. This is a kind of pan that is made of cast iron in the traditional design. With the charcoal grill, this is placed on the grill grate or directly in the embers. Due to its material, it develops a very even heat. If you now put the food on the grill, it is, strictly speaking, fried rather than grilled. A special plus point, however, is that you can work with a lot of sauces, because nothing drips into the embers. There is no need to worry about poisonous fumes, and there is no risk of extinguishing the embers.
Due to its nature, the plancha must not be cleaned with detergent after use. A little hot water is sufficient, any dirt can be rubbed off with a special brush or paper. This preserves the patina, which is of crucial importance for the optimal function of the plancha.
However, the planchahas been further developed, especially for the gas grill. For this grill variant, it is usually made of stainless steel and no longer has the classic round, but a rectangular shape. Often it even has a kind of double bottom: excess fat and liquid can drain through one or more openings into a lower tub. An advantage that the classic plancha does not have to offer and that has a clear effect on the taste and consistency of the prepared dishes.
