Hey grillmasters, Is it cheaper to get a propane tank refilled or do the rhino tank exchange?
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06-01-2005, 10:34 AM
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AudiWorld Super User
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True, but the convenience of gas is unbeatable...
There's no doubt that real wood charcoal burns best, hottest and imparts the best flavor. But I barely use it anymore because of the hassle and mess involved. Plus-- stay tuned-- a friend has patented a "smoke pod" that you place over the flame in a gas grill and within 2 minutes it is smoking up a storm... all natural woods, etc., but no soaking required and cleanup is a cinch (as opposed to all the burned wood clogging up the grill).
Best use I've found to keep using charcoal? Light it in a "chimney" device (newspaper starts the flame) then leave the charcoal in the chimney, place a grate over it, and sear the fool outa a sushi-grade cube of sesame-crusted tuna. You just can't get that sort of heat from a gas grill...
...Credit to Alton Brown...
Chimney Tuna Loin
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Tuna: The Other Red Meat
1/2 cup dark soy sauce
1/2 cup honey
1/4 cup dry wasabi powder
2 pounds tuna loin, cut into 2 pieces
1/2 cup sesame seeds
2 tablespoons peanut oil
In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.
<a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19290,00.html">linky</a>
Best use I've found to keep using charcoal? Light it in a "chimney" device (newspaper starts the flame) then leave the charcoal in the chimney, place a grate over it, and sear the fool outa a sushi-grade cube of sesame-crusted tuna. You just can't get that sort of heat from a gas grill...
...Credit to Alton Brown...
Chimney Tuna Loin
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Tuna: The Other Red Meat
1/2 cup dark soy sauce
1/2 cup honey
1/4 cup dry wasabi powder
2 pounds tuna loin, cut into 2 pieces
1/2 cup sesame seeds
2 tablespoons peanut oil
In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.
<a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19290,00.html">linky</a>