Leto

Sorry, I'm with Charlatan on this one. the only thing that I liked about my charcoal hibachi (back in the day) was the smell of the freshly lit bbq lighter fluid.

these days I've been using my Weber propone BBQ, and it is so utterly convenient that I cook most of our meals that can be cooked on it all through the year. Lighting charcoal on those cold dark winter nights is almost impossible.

I do bacon on it as well, on Sunday mornings so as not to smell up the house. (I lay the strips out on a sheet of foil, and cook on low)

Actually, I am thinking of switching to natural gas as well, for ultra-high convenience.

And my tri-tip? After marinating in a dijon/teriyaki/olive oil sauce for 2 hours, then coated with peppercorns, salt & garlic prior to bbq-ing, there's little room for influence in flavour from the cooking medium.

I also use a smoker box, espeecially for such items as pulled pork picnic shoulder...


Ya I hear it is different down south. But around here, we bbq alot, and it is usually anything cooked on a bbq. Period.