gas barbecue grill Gas vs. charcoal: top grilling tips from the pros

Some of us are open Masters.flame cooking;Some of us ...... Well, we just thought we were.Anyway, checking in with a professional was never a bad idea.We caught up with little Bruce Bozi., fourth-Acting owner of Palm Restaurant and owner and creator of outdoor life of coyote Dallas Jim ginochiCraftsman based on cutting edgeEdge Grill (because anyone better than Texan tells you open-flame cooking?).They gave us some hot flames.Tips on how to make this Father's Day the most delicious and delicious ever.But before we get into the meatballTenacious, let's deal with the elephant on the deck: gas vcharcoal.Both Ginocchi and Bozzi say this is really a matter of personal preference.Both methods have their own uniqueness-the gas grill is easy to use and easy to use;The charcoal grill offers an unbeatable taste."It is thought that gas is easier, but as the quality of the charcoal grill improves, people are starting to use gas again.More smoked barbecues available-"It's y," said ginochi."Charcoal is a little higher --Maintenance, though-you have to be careful with the coal to make sure they shine.Gas is easier in terms of opening and closing."This puzzle led Ginocchi to invent a new type of grill from Coyote, which has been on the market for the past three years-a 50" hybrid Grill,One side is the burner gas grill and the other side is the charcoal grill."From a taste point of view, many people prefer charcoal to be more smoky and rich, but this is a personal preference," Bozzi said ."."I grill on the gas grill because I like the consistency of the temperature."Once you 've decided how to cook the steak, here are some for sure --Get fire tips for grillgone-Crazy Celebration of tipsTop form: no cheatingBBQ or Bobby FryLike a genius, it can solve the taste of a bad piece of meat.In the palm, only gold, 38-Aged steak is on the menu.Still, Bozzi says the choice is also a good one.“It’s prime vs.choice vs."The Choice-these three levels, the choice is the lowest, the choice is the middle, and the choice is the best," he said ."."Please choose or prime if you go to the butcher--Both are good.But prime is amazing!Focus on these two grades and you will eat well."It may sound like a given, but not only will your food taste better, you will also extend the life of your device."Make sure grates are clean, gas grill cleaned for burner and seasoning stick."If you make a burger one night and cook the salmon next, you want to make sure you keep those flavors," Ginocchi said ."."When the weather is cool, wipe it off like you did with the stove.This is also the best time for gas when the grill is cooledGrill users can wipe parts such as seasoning sticks and burners, remove any debris dropped during the previous cooking process, and remove grease traps.When the weather is hot, make sure you prepare the grill, rub the grill with an electric brush, and prepare the grill."I like to use a non-Stick the Surface products together and brush them with olive oil-Prepare like a pot."Another good way for ginochi to add flavor is: cut a whole head of garlic in half and rub it directly on the grill to get extra seasoning.Ginocchi insists that one big mistake many grills make is to light the grill and then throw the meat on it immediately before the grill is properly heated."This is what many people do, with charcoal or gas in the weather.They looked up at the thermometer and threw the meat on it.Then they want to know why the meat is wrong."Open or ignite your flame to medium or medium-Height, slowly reach the temperature you want.Don't worry.The grill is like an oven-you have to warm it up."Take your meat out and let it sit down.Don't put it straight from the fridge on the grill!” warns Bozzi."For the steak, have it sit at the counter for 15 to 20 minutes-it cooks better and you get that delicious, hard-skinned burnt."At this point, make sure you trim off any excess fat meat to prevent the flames from burning.Also, at this point make sure you add marinade or friction to the mixture, but don't overdo it."I like to keep them simple, similar to food," Ginocchi said ."."I would add some subtle spices and herbs for a churasco steak-I don't like to overuse it.What is the taste of meat--You just need a little spice.I think it's good to be less.You don't need to be too complicated.He particularly likes friction: "The mixture of different spices, salt and peppers is perfect for seasoning the shell of the meat, and the spices are also injected into the layer of meat on the grill.They are easier to use than sauces."A big mistake many grills make is to poke, flip, press and have too many regular monkeys with meat-doing so will dry the meat."Too much meat contact can cause it to lose the taste of blood and fat-it becomes tasteless."Put it on the grill and the steak on one side for 4 minutes and the other side for 4 to 5 minutes, medium rare," Bozzi said .".Never press on it with a spatula-you'll lose all the good juice inside and dry the meat.Bozzi also provided this tip for those who are not sure about doneness: "You can feel the steak if you press it."A rare steak is easily accessible;a well-When you press the steak, there won't be a lot of benefits in making it."If you put your thumb and pointer in L shape and squeeze a piece of skin, the steak should have this hardness."Another tip: ginochi's warning for frozen meat is: burgers are good-they can go from the fridge to the grill and it's easy not to mess up.But don't throw frozen steaks or fish because it's hard to supervise.You will be burnt on the edge and it will not be cooked.Let it thaw and be ready."After watching the flames smell delicious meat cooking, who would blame the chef in the backyard for cutting directly into delicious meat cooking --Look at the steak right away?Don't do that, says Bozi.It's an important step to have your meat sit 2 to 3 minutes after it's baked on the grill, don't skip."Don't cut in directly," he warned ."."You will lose the juice!This in turn dries it up and leaks some flavor.Your patience will be rewarded.