Charcoal vs Gas Kettle Barbecue

The Benefits of Cooking with a Charcoal Kettle Barbecue.

• A Kettle barbecue has a lid, converting it from an open barbecue to a convection type oven.
• The lid shields food from wind or rain and allows for added control over the heat.
• Because the lid converts the kettle into a “convection” oven, there is no need to turn your meat around.
• The lid also reduces the possibility of flare-ups that will burn and dry out your meat.
• You can make a direct fire in a kettle barbecue that is ideal for steaks, sausages and chops. An indirect fire is excellent for bigger cuts of meat, such as roasts, full chickens and vegetables. With an indirect fire you also have the added advantage of having any smoke, because the meat is not directly over the coals.

There is a wide range of barbeque accessories available for the Kettle barbecue that will enable you to cook breakfasts, pizzas and desserts.

Gas Barbecue Kettles have the following advantages over Charcoal Kettle Barbecues.

• Easy to light with an immediate shut-off, avoiding waste.
• Ready to cook on in minutes.
• Easy to control, reducing unnecessary heat.
• More convenient.
• More versatile, there is a wide variety of cooking surfaces available.
• Less messy and easier to clean.
• More economical and environmentally friendlier than coal.
• Healthier cooking process.
• Extended cooking period.
• Better value for money than charcoal.

Most gas Kettle barbecues use advanced cast iron, stainless steel or vitreous enamelled vaporizers. This concept allows the fat to drip off and evaporate at once, giving off the oil and flavor with all the excess fat dripping into the tray beneath.

You can also grill in the traditional manner on the solid cast iron plate which is especially suitable for steak, which needs to be sealed to retain the juices.

Where taste is concerned, many prefer the food cooked on a gas barbecue to charcoal as it is often less burnt, is cooked more thoroughly, remains more moist and enhances the taste of the food.

Almost anything you cook indoors, you can cook outdoors on a gas barbecue and so, for may people, it is becoming the preferred way of cooking.

The Truth about BBQ Sauce

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.

Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.

Finally, there are the Texas barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!

About The Author

Owen Miller is the town expert on barbecuing and on barbecue sauces to make you drool. To get the information you need to be the top barbecue sauce guru in your town, check out Owen's bbq sauce resource center at bbqsaucezone.com.