summer's saboteur: the barbecue grill - gas barbecue grill

It's summer, which means it's time for American entertainment: a barbecue disaster.
When faced with the charred echo of the burger pie and the denial that comes with it, remember two facts: 1.
Because everyone standing in front of the grill is an expert, it is not his fault to have a disaster. 2.
It's a problem with the grill.
There are many ways to blame the grill, including "You call yourself a grill!
"Whether it's gasoline or charcoal, they can get their fair fingers.
This is not important.
Barbecue on a chemical level is the same as any other heatto-
The interaction of the meat, also known as the Melad reaction: the meat is brown and tastes cooked.
"The hotter the meat, the more Millard's final product ---
Grilled, fleshy, grilled-
You will get it . "Jane K.
Parker, Department of Food and Nutrition Science, University of Reading, UK.
That also means it doesn't matter where the heat comes from, does it?
Not if you were a charcoal man.
Seamus Mullen, chef and owner of the Tertulia restaurant in New York, said the real difference between gasoline and charcoal is the smell of smoke.
He avoided using gasoline because it tasted too neutral.
"With charcoal, the sky is the limit to give flavor," he said . ".
"Charcoal produces a smoky scent that will make the food more shiny.
Mullen admits it's tricky: "It takes more skill to have a good barbecue with natural fuel than natural gas, but if you're good, you can control the temperature.
"It seems to put people to a certain standard and make them more vulnerable to blame than the grill, which is not part of entertainment.
James Tammy reports art and culture for the Bloomberg news Arts and Leisure section of Bloomberg Muse.