When I first began this column, I knew that there would be a few
contentious subjects. I already had the opportunity to define
grilling and barbecue.
When I first began this column, I knew that there would be a few contentious subjects. I already had the opportunity to define grilling and barbecue. I gave my own interpretation of the words. I changed a few minds when I praised women for grilling and encouraged women who felt uncomfortable with grilling to give it a try. I received more praise than flack on that one. Now I explore one more of those taboo subjects: gas grills versus charcoal grills.
First, let’s look into history. Food has been cooked over fire since the beginning of time. I remember a lesson from my anthropology professor: Cooking meat over fire added flavor and tenderized it. Our ancestors were able to figure out that the addition of fire was a good choice compared to eating meat raw.
I decided to check some Internet message boards to see others’ opinions on the subject. It turns out that those who leave messages about grilling are very passionate. The opinions didn’t surprise me. The individuals who prefer gas grills like the ease of turning a knob and pushing a button. The charcoal grill fans are purists and believe that their way is the only way.
I see the need for some guidance since some of you may be purchasing a new grill. I decided to make my own list of pros and cons for gas and charcoal grills. I did my best to eliminate bias on either side.
Gas grills are very easy to light. They are also quick to heat to the optimum temperature. These are probably the two dominant reasons for the purchase of a gas grill. Some gas grills have built-in features such as a rotisserie burner, which supplies semi-direct heat from the side. With the aid of an electric rotisserie spit, meat and vegetables can be grilled in this unique variation. Many gas grills have built-in side burners. If you do not want to add extra heat to the house during a hot summer day, or you do not like the smell from deep-fried food, this feature can be a welcome addition. Since gas grills maintain a constant heat, they may be used for outdoor baking applications.
Unfortunately, gas grills have some drawbacks. They do not produce the smoke flavor you are trying to achieve through grilling. Gas grills can be very expensive. The less-expensive ones do not seem very sturdy, and you will have to spend more money for a durable one. Gas grills have a messy grease container that needs to be emptied occasionally. Gas grills need to be maintained, particularly paying attention to the gas supply lines. The lines may corrode over time, and insects or spiders may take up residence in these tubes and limit the gas supply. Gas grills also have many moving parts and dials that can be susceptible to damage.
Charcoal grills accommodate a few different fuels. Pressed charcoal briquettes, natural charcoal or wood may be used. These different fuels used together or independently will change the flavor of the grilled food. Charcoal grills use a wood product, and the naturally smoky flavor is present. This is important because this is part of the grilling experience.
Lighting a charcoal grill is not instant. You usually need to wait anywhere from 10 to 30 minutes to grill, depending upon the choice of fuel. Ash is a byproduct from the use of charcoal. To maintain proper air circulation, the inside of the grill must be free of the ash prior to each use. Only some models feature the side brackets to attach a rotisserie spit for rotisserie grilling. A constant temperature may be difficult to maintain over extended periods of time. It also takes some time to lower or raise the temperature.
Bottom line, I like gas and charcoal grills. I own both. Each grill has its place in my back yard. If I grill a small portion of something, I use the gas grill and turn on one burner while larger quantities find their way to the charcoal grill.
There is a solution to adding smoky flavor to food from a gas grill. Over the last few years, gas grill manufacturers have started to include a smoking tray. This is a built-in device that accommodates wood chips. A wood chip smoking box may be used, but it will block some of the grilling surface.
This week’s recipe is a variation of last week’s lamb recipe per request from a reader. She enjoys the taste of mint with her lamb and asked for advice on this subject. Some quantities and ingredients have changed, but the directions are the same. Although I did not test it, I am confident this variation will be fantastic.
Grilled Lamb with Mint
From Mitch Mariani
Serves Approximately 10
6-pound leg of lamb, boned and butterflied
Liberal shaking of salt and pepper
2 tablespoons minced garlic
1/3 cup minced fresh mint
1/3 cup olive oil
2 cup white wine
1/3 fresh lemon juice
Step 1: Use a liberal shaking of salt and pepper on the both sides of the butterflied leg of lamb.
Step 2: Mix all other ingredients non-reactive bowl to create the marinade.
Step 3: Use a non-reactive container to marinate the leg of lamb, such as a glass or ceramic baking dish. Pour one-third of the marinade on the bottom of the container; place the leg of lamb in the container and cover with the remainder of the marinade. Cover and marinade the lamb at least overnight, but preferably 24 hours. Every few hours, turn the leg of lamb to help insure that it is well-saturated by the marinade. When removing the lamb from the marinade, make sure plenty of garlic and herbs are on the meat. When grilling, some of the garlic and herbs will fall off, but those that remain will make a nice presentation after grilling.
Step 4: Over a medium high fire, grill the lamb for about 15 to 20 minutes on each side, depending on thickness or until an instant read thermometer reads about 150 degrees for medium and 160 degrees for well. The temperature of the cooked meat will increase a little after it comes off the heat. Make sure you rest the lamb after it comes off the fire for at least 10 minutes so that the juices will not run out when slicing. Slice and serve with a garnish of whole sprigs of mint.
