He has his HAND on the GRILL. This really is the dark universe
Meats in deranged shapes, onions that may or may not be on a stick, a nonsensical belt buckle, inconsistent finger numbers, charcoal phasing through the grill grates, lady in the background missing a hand… oh yeah baby, that’s AI!
That boy ain't right
probably hot and cold side grilling. albeit still shouldnt have hand there, the side of the grill should be colder than the other side.
fake bobby being metal as fuck just grabbing the rim of the grill
I like how the tongs are stabilizing his hand on the rim
If you're using gas (or electric) you might as well stay inside with a regular kitchen range.
Also with charcoal you can get creative and use basic smoking to elevate your game.
Also don't light it with lighter fluid, a starter chimney is the way to go.
Pros for charcoal: you get to drink beer, play with fire, and grill and get credit for it.
Pros with propane: king of the hill and it's easy to clean up
Good points: I forgot that most people (at least in the US) are probably thinking of charcoal brickets, using some sort of chemical fire starting product or accelerant.
Those brickets are wood (and hopefully just wood?) that has been burned in a low-oxygen environment, ground down, combined with a bunch of chemicals and fillers and binder, then pressed into bricks.
I use natural chunk charcoal. Just pieces of wood burned in a low-oxygen environment with none of the extra junk, although I get the occasional rock or piece of masonry.
Also the chimney is great. Since I have a gas stovetop, I usually take my chimney inside and put it directly over the biggest burner on high for maybe 30-60 seconds, and that's all it takes to get it going. There's of course the risks of fire, carbon monoxide, or getting soot inside which is why you don't want to use charcoal indoors, so I try to be quick about it.
Alton Brown is a great resource for anyone looking for more about any sort of cooking. Both the clips from Good Eats and the various YouTube videos and other stuff he's done since.
The problem with charcoal is that the perfect temperature to cook is right after your done cooking all the food
Tasting the heat is the best part about grilling. Can't beat a charcoal sear.
They're minerals, Marie!
Chuck Montana, Charcoal and Charcoal Accessories. It's the smoky flavor your family will savor.
Shoulda made it girls and called it Queen of the Valley!
