BBQ Basics: Charcoal or Gas? Issue #43

We tackle the great 'charcoal vs. gas' debate and offer some must-have recipes

By Chelsea Biondolillo
Published: June 1st, 2010 | 3:50pm

Flip-flops, sizzling sidewalks, pools open for business—summer's here, and it's time to fire up the grill. And there's no reason to let the boys handle all the flame-fanning. Our summer 2010 issue, on stands now, features our comprehensive "Girl's Guide to BBQ." To get you started, we've outlined the basics below. For even more grilling tips and ideas, pick up your copy today!

CHARCOAL vs. GAS

If you already own a grill, don’t fret. Just work with what you have. If not, you have to decide between two basic options—gas and charcoal.

Julie Reinhardt, author of She-Smoke: A Backyard Barbecue Book and co-owner of Smokin’ Pete’s BBQ in Seattle, is on a mission to help girls conquer their fear of fire. While Reinhardt has no problem using a gas grill in a pinch, she finds charcoal grills extra flexible: You can easily move the coals around to adjust the temperature, and its relatively uncomplicated to add more fuel to the fire. According to Reinhardt, charcoal imparts a flavor that can’t be matched and is well worth the extra time it requires.

If you envision more spontaneous grilling adventures, then gas may be the way to go. Cookbook author and grill expert Elizabeth Karmel of GirlsAtTheGrill.com thinks gas grills may be encouraging more women to embrace outdoor cooking. “I love charcoal when I have the time. But [with gas] I can just flip a switch and go,” she says.

Charcoal Grilling: Reinhardt's Top Tips

Get your shit together (the French call it mise-en place).
Clean out last week's ashes before you begin.
Give yourself some space to work. Keep one burner off or leave ample room on the grilling surface so you can move meat to it in case of a flare-up.

Gas Grilling: Karmel's Top Tips

Make sure you have enough fuel. You don't want to have to race to the store for another tank halfway through dinner!
Preheat the grill, always
Oil the food, not the grill

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GREAT BBQ EATS

Author Julie Reinhardt shares some of her favorite recipes from She-Smoke.

Skirts for Skirts
For a girl who loves her steak, this recipe is a keeper.

Ingredients:
four 6-ounce skirt steaks

Easy Steak Marinade:
8 tbsp. Worcestershire sauce
6 tbsp. brown sugar
2 large oranges, peeled, outer membranes removed from sections, plus juice

Serves 4

1. Squeeze juice from oranges and include orange pulp. Add Worcestershire sauce and sugar. Stir until sugar is dissolved. Put steaks and marinade in a sealable plastic bag. Slosh it around a bit to cover steaks with marinade and refrigerate for four to eight hours.

2. Make your fire for high heat: If using charcoal, make coals two layers high; for gas, leave burners on high after you preheat your grill.

3. When coals are red or gas grill is preheated, shake off marinade from meat and place directly over heat source on grate. Cook for two minutes per side. Note: Make this the last thing you do in your meal preparation.

4. Let meat rest for five minutes before slicing or serving.

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Easy Coleslaw
Straight from the Reinhardt family recipe vault, this slaw is a must-have at any backyard BBQ.

Ingredients:
1 head green cabbage, shredded
½ cup chopped red onion
2 grated carrots

Slaw Dressing:
1 cup mayonnaise
½ cup apple cider vinegar
2tsp. sugar
2 tbsp. barbecue sauce (optional)
Salt to taste

Combine the cabbage, onion, and carrots. Mix dressing and pour over slaw. May be dressed 1-2 hours before serving.

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Fancy Baked Beans
Writer Chelsea Biondolillo’s BBQ classic will make them say Mmmm.

Ingredients:
2 slices bacon
½ small white onion (such as Vidalia sweet)
1 can baked beans
1 tbsp. dark maple syrup (grade B works best) or ½ tbsp. molasses

Cook bacon to a crisp according to package instructions. Remove from pan using a slotted spoon. Allow to cool, then mince. Reserve about ½ tbsp. of grease in the pan. Mince onion and add to bacon grease, saute on medium heat until onions are translucent. Remove from heat. Pour beans into a small saucepan (do not rinse!). Add bacon, onions, and syrup or molasses. Cook on low until beans have heated through and flavors have melded.