There is typically one thing at the center of all backyard bashes: the barbecue. Read on to add points to your barbecue I.Q., as well as pick up a few party-planning pointers for your upcoming summer soiree.
Unfortunately, we weren’t all born with the barbecuing know-how of Bobby Flay. However, our panel of grill masters gives us the pros and cons of gas, electric and charcoal varieties and which summer-friendly foods are best suited for the “barbie.”
Charcoal Grill
Pros: “Charcoal grills provide the best in flavor,” says chef Ted Reader, Canadian cookbook author, food entertainer and barbecue guru. “With the variety of charcoals available, you can vary the types of flavor you are looking for.” It can also be more versatile, as charcoal grills can be used for direct-heat cooking (hot dogs, chicken and hamburgers) as well as long, slow cooking (ribs, brisket and pulled pork). In addition, charcoal grills tend to be less expensive than their gas counterparts.
Cons: “A charcoal grill requires slightly more work to achieve the desired result and must be used outdoors,” says Derek Stinard, chef instructor at Scottsdale Culinary Institute. Plus, it can take some time to prepare the coals for grilling (never add cold charcoal to a hot grill, Reader says) and to preheat the grill. Once the charcoal grill is preheated, though, the actual grill time is shorter than with a gas model.
Our pick: Taurus by Conmoto, www.conmoto.com. Contact Conmoto for pricing information.
