With BBQ season now upon us it’s time to figure out the best meat cooking method for backyard bbqers. It’s time to reveal the best bbq fuel.
The clear winner by a country mile is to smoke your meat low and slow for up to 12 hours. The only problem is… who’s got that kind of time? Not many of us. Tending to a smoker is quite a bit of work. Plus, if you’re hungry right this second, waiting 12 hours for your brisket to smoke is a non-starter.
Your next option is to grill on your webber or fancier grill using either lump charcoal or real wood as your fuel source. This is clearly the preferred method. Smoke ads a flavor to meat that is sublime and inspired. However, I recognize that this method, while ideal, also requires set up time, fire management and plenty of clean up.
1. It’s fast.
2. Very little prep or clean up time needed.
3. While it’s not real wood… at least there’s fire. And well, fire is good.
HOWEVER — and this is a HUGE “however.” Did you know that the type of gas you use can dramatically affect cooking time and taste? That’s right… propane and natural gas are NOT the same. In fact, one is WAY better than the other. And by better, I mean it’s hotter. A lot hotter. And when it comes to cooking over gas, a hotter fire will do a better job of searing your meat.
So, what’s the hotter BBQ fuel? Propane vs natural gas. To find out, This vs That partnered up with Dr. Alf Bacher, a professor of Chemistry at UCLA to help us better understand the chemistry of combustion… which we demonstrated by blowing up giant Costco sized cans of baked beans. If you like HUGE explosions, hail the size of baked beans, a colossal mess and really interesting science, you should see the premiere episode of This vs That… which we are giving away: FREE. Just click the banner below… and use the promo-code: FREE
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