Yes, we know this topic has been discussed countless times in barbecue circles around the world, but at Heat Beads^®, we truly believe there is no substitute to mouth-watering barbecued meat cooked slowly over coals.

Why coals?

High, dry heat – Cooking over coals produces a high, dry heat that sears the meat whilst giving it that traditional, smoky flavour. According to Steven Raichlen in his book Planet Barbecue, “A high, dry heat does a better job of caramelising the proteins in meat and fish and the plant sugars in vegetables and fruits than does the lower, moister heat traditionally associated with gas grills.”

Taste – A gas grill will not be able to give you that authentic, smoky taste associated with real barbecued food. Having the high initial heat, followed by the long, slow burn time of the coals ensure your roasts are wonderfully cooked on the outside – still pink on the inside – and have retained all the magical juices and flavours.

Healthier alternative – Best of all, the excess fat drips off the meat and is never left cooking on a gas plate.

Tradition – It’s the way our ancestors used to do it, and it works!

What’s your call on the great gas vs coals debate? Let us know on Facebook or in our Comments box below.

P.S. – Just 3 more days until our Bob Hart & Huey BBQ Special airs on Huey’s Kitchen. Remember to tune in at 4pm this Friday October 15 on Channel Ten!