Discover sensational seafood - from the Captain Meal Ideas & Recipes Products Health & Nutrition Fish Tips & Types Quality Assurance Onliner Newsletter Promotions
  Search | Advanced Search
 
 
Featured Article
Print | Share with a friend
 

The BBQ Battle Continues

When it comes to barbecuing, the age-old debate of gas versus charcoal still rages on. Each cooking method has its followers, so when you get right down to it, it's really a matter of personal preference. If you know what you're doing, both methods will sear a steak or perfectly prepare a salmon fillet or shrimp skewer.

How do you know which one you would prefer? It's all about balancing flavour with convenience and price. Take a look at each system and then you can decide for yourself.

GAS GRILLS
This method is the more popular of the two, with approximately 60% of households having a gas grill. Some people say that you compromise a little bit of the flavour with a gas grill but you gain convenience and ease of operation. With a gas grill, temperature control is as easy as turning a knob, and you have no tricky flames or hot spots to deal with. Gas grills can also be used all year round without having to worry about starting fires and managing open flames in a snowstorm! On the downside, gas grills are significantly more expensive to purchase than a charcoal grill, but they are most cost-efficient to operate.

CHARCOAL GRILLS
Barbecue purists would never consider cooking on anything but an open charcoal flame, but it's not for everyone. Many outdoor chefs insist that you can't get the same intense flavour from gas, even with a proper smoke box. However, you do need to know what you're doing to start, maintain and manage an open fire. If you plan to grill on charcoal, allow sufficient time. It takes at least 20 minutes to get the coals up to a cooking heat and the temperature can fluctuate considerably while cooking.

Whichever method you decide to use, have fun and experiment with foods other than your standard steak and hamburgers. Fish and seafood are a lighter, healthier alternative for summer grilling and both taste great cooked on either a gas grill or over charcoal. Try grilling High Liner’s Haddock, Salmon or Shrimp skewers on the barbecue today!

References:
http://bbq.about.com/od/grills/a/aa121298.htm
http://www.greatpartyrecipes.com/barbecue_buying_guide.html
http://www.barbecue-online.co.uk/barbecue_tips/charcoal-vs-gas.htm
http://www.msnbc.msn.com/id/12409676/

 
  High Liner has been supplying Canadians with the highest quality products for over 100 years.

More

 
Signature Wild Pacific Salmon in a Teriyaki Sauce
  The tastes of the Far East come alive in these tender fillets of premium-quality hand-cut wild Pacific salmon in a tasty teriyaki sauce.

More Details
 
 
© 2010 High Liner Foods Inc.