Gas, Charcoal or Wood: Which Has The Best Flavor?
During the summer, my husband and I love to cook outside on our grill. And with a kettle brassiere recently added to the mix, we’re ready to try more variety in our outdoor cooking. But even when experimenting, taste is super important. It might be fun to play with liquid smoke, for instance, but if the flavor — and the dish — stinks, then it’s nothing more than a science experiment gone wrong.
Who wants to say that about their dinner?
Grilling meats is a great way to glean flavor while burning off much of the fat. And that, friends, is good for your waistline.
Joan Hanson, test kitchen director for Hormel, weighed in on the flavor issue for us.
What delivers the best flavor for grilled meats: gas, charcoal, wood, etc?
Hanson: Cooking with gas, charcoal, or wood is a personal choice. Grilling with wood is most beneficial when cooking meat for a long time to help impart flavor.
