• Catoblepas
      47·
      10 months ago

      Meats in deranged shapes, onions that may or may not be on a stick, a nonsensical belt buckle, inconsistent finger numbers, charcoal phasing through the grill grates, lady in the background missing a hand… oh yeah baby, that’s AI!

    • Dudewitbow@lemmy.zip
      3·
      10 months ago

      probably hot and cold side grilling. albeit still shouldnt have hand there, the side of the grill should be colder than the other side.

    • jdf038@mander.xyz
      13·
      10 months ago

      Also with charcoal you can get creative and use basic smoking to elevate your game.

      Also don’t light it with lighter fluid, a starter chimney is the way to go.

      Pros for charcoal: you get to drink beer, play with fire, and grill and get credit for it.

      Pros with propane: king of the hill and it’s easy to clean up

      • paultimate14@lemmy.world
        9·
        10 months ago

        Good points: I forgot that most people (at least in the US) are probably thinking of charcoal brickets, using some sort of chemical fire starting product or accelerant.

        Those brickets are wood (and hopefully just wood?) that has been burned in a low-oxygen environment, ground down, combined with a bunch of chemicals and fillers and binder, then pressed into bricks.

        I use natural chunk charcoal. Just pieces of wood burned in a low-oxygen environment with none of the extra junk, although I get the occasional rock or piece of masonry.

        Also the chimney is great. Since I have a gas stovetop, I usually take my chimney inside and put it directly over the biggest burner on high for maybe 30-60 seconds, and that’s all it takes to get it going. There’s of course the risks of fire, carbon monoxide, or getting soot inside which is why you don’t want to use charcoal indoors, so I try to be quick about it.

        Alton Brown is a great resource for anyone looking for more about any sort of cooking. Both the clips from Good Eats and the various YouTube videos and other stuff he’s done since.

        • jdf038@mander.xyz
          5·
          10 months ago

          I use crumpled up paper at the bottom of mine. Oxygen and the chimney do wonders to get it started. Living in the suburbs I’m always grossed out when I walk by an outdoor BBQ and smell lighter fluid.

          I also love Alton Brown and there are other videos that will teach you how to do a lot on a simple Weber style kettle grill.

          Also: once you get other accessories like pans to hold and divide the charcoal for indirect heating then you’ll even open up more especially if you have a thermometer in the grill. While keeping it as low as a smoker isn’t easy it’s not impossible and I’ve done some great pork and slower cooked meats on mine.

        • Sludgehammer@lemmy.worldEnglish
          2·
          10 months ago

          Those brickets are wood (and hopefully just wood?)

          A lot of briquettes have coal in them, as well as occasionally stuff like sodium nitrate or wax for faster burning.

      • Evotech@lemmy.world
        4·
        10 months ago

        The problem with charcoal is that the perfect temperature to cook is right after your done cooking all the food

  • Gork@lemm.ee
    16·
    10 months ago

    Tasting the heat is the best part about grilling. Can’t beat a charcoal sear.