| All right, I am just not going to throw gasoline on the | | | | No, what happens with charcoal grilling is that red hot |
| fire here (forgive the wonderfully suitable pun | | | | glowing coals are hit from time to time with bits of |
| metaphor) and claim that the taste of charcoal | | | | food or natural juices from the meat above. That |
| barbecue is infinitely superior to the flavor produced | | | | creates radiant heat and a very gentle smoke that is |
| by a gas grill. To paraphrase Shakespeare, I come to | | | | in turn absorbed by the meat. Stand near the grill and |
| describe the flavor, not to praise it. | | | | the hot, smoky aroma will make you hungry in an |
| Although full disclosure demands an admission: I LOVE | | | | instant. When the food is presented, that fragrance |
| IT! | | | | lingers and sets your taste buds to salivating in |
| "Charcoal-Grilled Taste" Appeals to the Eye, the Nose | | | | preparation! |
| and the Taste Buds! | | | | Ahhh, the Flavor: The Taste Buds Reign Supreme |
| Describing a taste is always challenging and the result | | | | After sight and smell, the next step to the deep |
| often unimpressive; you really have to see, taste and | | | | enjoyment of food is the taste. Grilled meat, fish and |
| smell before you can judge. But here goes an effort. | | | | vegetables all have a characteristic intense, even |
| A Captivating Visual: The Meal Begins with the Eye | | | | slightly salty, flavor that is reminiscent of taking a |
| Charcoal grilling will generally produce a nice, dry heat | | | | deep breath of fresh air next to woods, streams and |
| that will sear or char the outside surface of any food | | | | fields. It is woodsy and smoky, to be sure, but not |
| placed directly on the grate. Char is not the same as | | | | as compact and strong as, say, smoked dried fish. |
| "burn"; the ideal is light marks from the grill surface | | | | Rather, the flavor is much more subtle and complex. |
| and a slightly crispy texture on the outside surface of | | | | This is especially noticeable if fine hardwood charcoal |
| the food. So the dish will have enormous eye appeal: | | | | has been used or wood chips of peach, pear, maple, |
| contrasting colors, deep intense marks (a diamond | | | | apple, alder or hickory have been added. Of course, |
| pattern is especially fetching) and an intact food item, | | | | the marinades, rubs and sauces on the dishes will play |
| beautifully presented (so don't stab with a fork or | | | | a huge role in the flavor experience, but if you were |
| tear apart the chicken, steak or hamburger when | | | | presented with a steak done over charcoal and one |
| you take it off the grill!) | | | | done indoors, even if seasoned identically, you would |
| An Incomparable Aroma: Pleasing the Nose | | | | know the difference. And you would prefer the |
| Forget all the tall tales about charcoal grilled food | | | | former, I guarantee it! |
| smelling or tasting of starter fluid or soot. Those | | | | The battle of charcoal versus gas grilling will go on as |
| claims come from jealous gas grill owners! Obviously, | | | | long as people cook outdoors and have the courage |
| the cook makes sure that starter fluid, if used, has | | | | of their convictions! But right now, if you don't feel |
| long burnt off before any food hits the grate. And it | | | | like immediately finding a burger or steak that has |
| is hard to figure how a "soot" smell from properly | | | | been properly grilled over charcoal, you haven't been |
| burning coals would make its way up into the food. | | | | listening! |