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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-08-2013, 06:22 PM   #61
fnbish
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I know there probably are some folks who can tell, but it would be very interesting to do a blind taste test and see who really can of those that say they can tell, including myself.
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Unread 01-08-2013, 06:36 PM   #62
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I definitely seem to notice that the crust is better on charcoal.
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Unread 01-08-2013, 06:47 PM   #63
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Quote:
Originally Posted by rwalters View Post
SERIOUSLY... can you guys REALLY tell the difference in the finished product??

Seriously, you can't?

Weren't you the guy saying that the PBC is even better without using wood?
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Unread 01-08-2013, 06:54 PM   #64
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Quote:
Originally Posted by Trumpstylz View Post
I definitely seem to notice that the crust is better on charcoal.
That is probably because it is easier to get HH on charcoal than it is on most gas cookers. If you cooked two identical steaks side-by-side at exactly the same temperature, one on gas, and one on charcoal, my guess is that the crust would be identical.
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Unread 01-08-2013, 06:55 PM   #65
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Hmmmm, let's see. When was the last time I heard a restaurant advertising their gas fired grill? Hmmm.....
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Unread 01-08-2013, 07:19 PM   #66
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Quote:
Originally Posted by Vision View Post
Seriously, you can't?

Weren't you the guy saying that the PBC is even better without using wood?
Seriously bro! Guess I'm just weird ;)

re: the PBC, yes that was me that said it actually tastes better without... I don't get it because I LOVE wood smoked food just like the rest of us.
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Unread 01-08-2013, 07:39 PM   #67
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Quote:
Originally Posted by rwalters View Post
Seriously bro! Guess I'm just weird ;)

Yup.............
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Unread 01-08-2013, 09:14 PM   #68
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I can tell big time.
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