gas charcoal grills Gas or Charcoal?

Sam Sifton sends readers five days a week of cooking emails about food and suggested recipes.The Mail also appears here.To receive it in your inbox, register here.Good morning.I recently spent a few days testing gas and charcoal grills with my colleagues at Sweethome, a product recommendation website owned by the New York Times.We work in the backyard of Brooklyn, under the strict guidance of Sweethome's kitchen manager, website writer Leslie Stockton, We grill the burgers and chicken parts in the smoke billowing smoke, she used a stopwatch and a variety of thermometers in the way Michael Tillerson Thomas directed the San Francisco Symphony Orchestra.The introduction to Sweethome is simple: find the best gas grill and the best charcoal grill for most people.I 'd be happy to help.But I have my own agenda.I wanted to answer a question, I was asked about 700 times a summer, especially when I was running --Memorial Day weekend: should I grill on gas or charcoal?The answer is complicated.This week, I explored this in an article in The Times, great barbecue debate."Take a look and see what you think.Be sure to check out the recipes.I learned some cool fish.Chef Josh Cohen's barbecue technique, which I use in a new recipe for grilled flounder fish, you can use on almost any thin white fillet.I made some changes to a magical old recipe from grill master Chris Schlesinger and John Willoughby, providing a new recipe for roasted beansRoast chicken thigh with spicy cashew nuts, may become a fullStar of the summer 2017 BBQ season.No distinction: no bones, no skin chicken thighs.They will be the songs of summer, children.Just you watch.As for dinner tonight, can you have a meal with us?Recipe for Wednesday?The other night I ground a bunch of crumpled sausages into Brown, added some chopped prunes and almonds, and then splashed the mixture on it with chicken soup to make it a tablespoon or so of liquid.It turns into a filling for hot tortillas and if I had any tortillas I would put manchego cheese on the tortillas but I didn't.The super sharp cheddar cheese in the fridge was warmly welcomed as a substitute.Before loading it with sausages, nuts and fruit, did I sweep each tortillas lightly with a little mayonnaise?Fat is flavor.Of course I didn't tell anyone.Actual recipes for cooking this week can be found in cooking.(Consider, in particular, Melissa Clark's new work, which was made by San Francisco chef Mulard Laru for Moroccan shakshuka with kefta and egg yolk.) Go through them and save the cooking recipes you're interested in.After cooking, you can put the stars on top of what you like, and if you come up with an ingredient replacement or a kitchen hack to make the recipe better, different or easier, add notes for yourself or others.Shout out if you have a problem: cooking care @ New York Times.com.We're here to help.That’s our job.Now, how about reading at lunch time?Here's Rochelle Oliver at the rise of the times Jamaican beef pie.In our food section, Pete Wells tells the story of why he didn't go to Mexico to review Noma pop musicUp restaurant in ToulouseFinally, I missed it last week, so in case you missed it too: it was a great meal --Culture and neighborhoodAccording to cultural reports in Buffalo News, "due to complaints from residents of Tonawanda, habitual sub-diners may move their lunch locations.Remember: everything is copied.People are very strange.The key to this story is sublime.Please read.