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Non-Cattle Specific Topics
Recipes & Cooking
Grill Bill
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<blockquote data-quote="MZTXKITTY" data-source="post: 1637705" data-attributes="member: 40451"><p>Personally I prefer the gas and charcoal smoker combo. I say this as its the easiest way to keep the hubby happy as well as myself. We grill from different ends of the spectrum so to speak. Other wise its back to his and her grills. </p><p>I like beef on charcoal as well as gas, but chicken I prefer charcoal with the option for smoke. Pork well we really don't eat much of it unless its bacon or sausage or a tender loin in which I stuff , slice, butterfly, or make into a wellington. </p><p>Some meats I like charcoal cooking the best, gas is for quick get it done stuff. There just isn't anything better then a nice smoked chicken breast. This is where the hubby and I disagree. Love the man to death, but he will cook a chicken to death and not get an once of smoke on it. To high , to long, and not enough basting to keep it moist. </p><p>Just my two cents.</p></blockquote><p></p>
[QUOTE="MZTXKITTY, post: 1637705, member: 40451"] Personally I prefer the gas and charcoal smoker combo. I say this as its the easiest way to keep the hubby happy as well as myself. We grill from different ends of the spectrum so to speak. Other wise its back to his and her grills. I like beef on charcoal as well as gas, but chicken I prefer charcoal with the option for smoke. Pork well we really don't eat much of it unless its bacon or sausage or a tender loin in which I stuff , slice, butterfly, or make into a wellington. Some meats I like charcoal cooking the best, gas is for quick get it done stuff. There just isn't anything better then a nice smoked chicken breast. This is where the hubby and I disagree. Love the man to death, but he will cook a chicken to death and not get an once of smoke on it. To high , to long, and not enough basting to keep it moist. Just my two cents. [/QUOTE]
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