Reader-added tags include "ParuParuParuParu", "Lemon steak" and "Food terrorism".

The survey realizes what's at steak:

I want to eat meat! Where to go?
• Anrakutei (Comfort Inn)
• Bikkuri Donkey
• Katsuya (Cutlet Shop)
• Gyu-Kaku (Bull Horns)
• Livestock ranch

Argh, what kind of lemon steak is Nazrin-san talking about!? Now I'm curious (and hungry, despite just finishing up a homecoming party).

For the poll... *hauls over a bag of charcoal and an extra-large grill towards the livestock ranch*

AdventZero perpetrated on an unsuspecting public:
*hauls over a bag of charcoal and an extra-large grill towards the livestock ranch*

What a shame, to spoil all that good meat by getting ash and soot all over it.

Suzuran_Majere said:

What a shame, to spoil all that good meat by getting ash and soot all over it.

Blasphemy, Charcoal-grilled meat is god-tier.

Rheeve said:

Blasphemy, Charcoal-grilled meat is god-tier.

I bet you think Budweiser is beer too.

Suzuran_Majere said:

I bet you think Budweiser is beer too.

I love good grilled meat and a cold budweiser. The czech original that is, not the US gnat's piss.

Suzuran_Majere said:

What a shame, to spoil all that good meat by getting ash and soot all over it.

Anyone that speaks ill of smoke applied to animal protein isn't human, or at least not deserving of consideration as one.

Tk3997 said:

Anyone that speaks ill of smoke applied to animal protein isn't human, or at least not deserving of consideration as one.

That's what wood is for. Charcoal is what you have left over when you're done with the wood, and you throw that away.

Suzuran_Majere said:

That's what wood is for. Charcoal is what you have left over when you're done with the wood, and you throw that away.

Theres actually some pretty cool ways of grilling meat directly on coals, but you have to make sure the charcoals aren't the lighter fluid or any thing else soaked type https://www.youtube.com/watch?v=Q5y2voEWJ6U comes to mind specifically

Giant+Robot said:

Theres actually some pretty cool ways of grilling meat directly on coals, but you have to make sure the charcoals aren't the lighter fluid or any thing else soaked type https://www.youtube.com/watch?v=Q5y2voEWJ6U comes to mind specifically

That's acceptable. The kind of charcoal I am against is the little chemical lumps people buy in bags at walmart and so on. Those things are awful and I'd sooner use newspaper to cook than those things. Propane is where it's at.

Suzuran_Majere said:

Propane is where it's at.

...and you just disqualified yourself from having a valid take on the cooking of meat =)

Suzuran_Majere said:

That's what wood is for. Charcoal is what you have left over when you're done with the wood, and you throw that away.

Errrr... Are you saying you grill meat over the open fire? That's when you get soot all over it and burn it, you know. You're supposed to grill meat once the fire dies down, leaving nothing but hot smoldering coals in the grill. Those generate heat and (tasty!) smoke, but not ash and soot that open fire does.

Type-kun said:

Errrr... Are you saying you grill meat over the open fire? That's when you get soot all over it and burn it, you know. You're supposed to grill meat once the fire dies down, leaving nothing but hot smoldering coals in the grill. Those generate heat and (tasty!) smoke, but not ash and soot that open fire does.

Basic BBQ 101, baby. For quality BBQ, always go wood and coals and not some gas from some propane peddler. I'm still a greenhorn but I know that much.

Wow, what kind o' war did I start this time? (lolz)

For your information, we don't have those so-called "chemical lumps" over here where I am, so I assumed we were using wood charcoal (since it's the only kind of charcoal we have over there). The boon of living in a developing nation, I guess.

And, yeah, you're not supposed to grill it on an open fire!

The_Shadow said:

...and you just disqualified yourself from having a valid take on the cooking of meat =)

Why? Propane is controllable heat, and is appropriate for 90% of average backyard cooking.
Propane should be your go-to source of heat, unless you are doing something special.

Edit: This does NOT cover SMOKING, which is different from GRILLING. For smoking, only wood/wood charcoal is acceptable.

Suzuran_Majere said:

Why? Propane is controllable heat, and is appropriate for 90% of average backyard cooking.
Propane should be your go-to source of heat, unless you are doing something special.

Edit: This does NOT cover SMOKING, which is different from GRILLING. For smoking, only wood/wood charcoal is acceptable.

Even if you dont Smoke the meat, the meat still receives taste from the smoke. Gas grilling is just glorified electrical grilling and more or less equal to pan frying.

Lump > Briquette >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Propane