I have not seen it on noodles. (Grew up in NJ, lived in Chicago, Philadelphia, Sacramento). Cheese is another story.

Do non-midwestern places not put cheese on their chili or put it over noodles? Really the issue with Cincinnati chili is that they put cinnamon in it. Save the cinnamon for your snicker doodles there Jerry Springer.

I keep meaning to participate in the things but always forget. Almost missed this one too. Remembered as I was finishing up. Chicken Fajitas.

It’s also missing the part about putting it over spaghetti

I have one friend from Cinci here. This is the recipe he uses. No mention of cheese

I still say grilling is too much work to make one thing for one person. So I don't own a grill, but I had a plan to cook something in the fire pit. I never got around to it. But I did go to a barbecue a couple of weeks ago. Here is the corn I had there. At least the host is a good cook and had some compound butter, with cilantro and some other stuff in it. There was also (among other things that I did not take pictures of) cheese. I forget what kind it was. The char left on the corn had me interested when I later read that you can very simply cook corn in the microwave. 2 minutes and that's it. And the husk and silk come off quite easily. I added salt, pepper, and garlic to the butter.

The first rule of Cooking Club is: You shall not specifically name what PII has made here on the grill. So let's just say that if you had a couple of these attached to your own body you'd be damn proud of 'em. Didn't do anything too crazy, just peeled it, briefly simmered it, chopped it, rolled the pieces around in some olive oil/salt/pepper and then skewered 'em and put 'em on the grill. Good earthy flavor and soft chewy texture. Definitely a delicacy. Watched a video last night about prep because it's been a while and the video also contained a demonstration of the pre-preparation.... ...that would be the rough part.

I like both really but charcoal is pretty tasty. All I do is fill the chimney close to the top, put 3 pieces of wadded up newspaper under, set on the bottom grate and light. Wait till the coal get going and then dump, top grate and lid. No issues other than waiting for it to cool down, because I wanna cover it to protect against rain. I don't like the kind that has lighter fuel built in, but I'm sure it can be good if done right. The cleanup is pretty easy for the ashes, move the air intake till they fall into the collector and then take it off and dump. The price point definitely helps to start out with charcoal.

C'mon @Link Show 'em how it's done!

Well. That's basically what I'm saying. You can put a ⅛" baking steel on top of a gas range, and basically have the same advantages, without having a whole big unit taking up space in the yard, needing protection from the elements, have to bring fuel home from the store in some container, etc.

The big flat continuous heating surface is nice for working with a bunch of different items at once. It’s kind of like cooking in a giant cast iron pan. Needs seasoned and everything. It’s also really easy to slide stuff that’s done over to an unheated area to keep warm. We actually had to replace our range this past weekend and at one point I considered whether or not I could boil water on the griddle lol. I think I recall hearing that there are models with conventional stove style burners on the side.

I completely agree. How do you compare this to a regular indoor gas stove?

I turn a knob and push a button and we are cooking. This griddle has been super fuel efficient too. Still on my first tank of the season and we’ve used it a ton. Whatever amount of work charcoal is, I don’t have to do even that much and also no mess. I hate dealing with ashes.

Lemme ask you guys this. Because I think I agree with the advantages you point out: is there a difference in this method aside from being located indoors or outside? Because I'm hearing advantages of a surface (flat top grill) rather than any big difference between fuel. You can light up charcoal and set a steel plate above it just as you can with a propane fire.

Blackstone’s are great. I grill a ton of smash burgers, philly’s, hibachi, and breakfasts on mine. I also have a natural gas grill built into my pool bar where I grill steaks, chicken, corn on the cob, brats, frozen burgers, kabobs, etc… They complement each other very well.

Propane is the way. The convenience is what I crave. My old grill had rusted out a few years back so I’d gone a few years with only the grill plate on my ninja air fryer to “grill” on. Finally got a new one this spring. I doubled down on propane and went with a griddle No way I could go back to those stupid little slats now. I’m never losing another shrimp through the thing again. Veggies are a breeze and everything is just so easy to work with. Love it. I keep forgetting to take pics of actual grilling. I’ll remember eventually though

I don't like sauces all that much either. You just can't overcook and need to keep an eye on everything to get juicy meat . Pork chops weren't dry, they were juicy on the inside, the burgers from the other day were juicy on the inside. Steaks, just don't overcook your steak, med. rare or get out . Anywho, make some smores or something and or hot dogs if that is your thing. Hope you get something delicious made on that there fire pit

We sure can't. Honestly I hate barbecue. The condiments are sweet. The burgers are dry. It's a lot of fuckin work, in this modern age, just to apply heat. If you're making en masse everything gets cold and dry. And if you're cooking for fewer than 5-6 people it's just a ton of setup time for little if any extra return. I also have quite a bit of negative association. I certainly don't have a grill of either kind. If I did, I would prefer propane, but only because it's more manageable. With charcoal it's also basically the difference between a bike and a car in terms of size, operation, and price. So I ain't got nor want neither. But. I have a fire pit. So I've got an idea or two I think will be fun to participate.

idk, im not sold on propane, i like a bit of smoke and such on my burgers/steaks/chops. Just what I prefer, plus, i can't afford a nice propane grill, those cost a bunch yo.

I use propane today, but had charcoal as a kid. I feel like both have merit and the truest answer is to have both on hand, but we can't all be rich kids eh?

charcoal 100%

So question: Charcoal vs Propane?

pork chops