Barbeques: Charcoal versus Gas

By Eileen Fortier

One topic of debate fires up every summer – charcoal versus gas grilling.  While charcoal provides a delicious and unique flavor, grilling with gas fuel is quick, convenient and comparable in taste.  Try our new state-of-the-art gas barbeque with 100% pure infra-red cooking system and anti-flare up grills, and see how much time you can save.  These hybrid grills are hassle-free:  no bags of hardwood charcoal to haul or store, minimal wait time for cooking and easy-to-clean grates for no ‘muss or fuss’.

The high quality stainless steel gas Saber grills is the latest in grilling technology and has formed a cult following among grilling experts.  I’ll let you know if I’m the next member . . .

Stay tuned.


Reeves Lynda  “Grill Crazy”, Canadian House & Home.  July 2010; p. 42 & 44.

Buttermilk-Garlic Chicken Kebabs Recipes

Chicken thighs are more moist and economical; start on a hot grill and reduce heat to cook them slow to keep meat juicy.

16 boneless skinless chicken thighs

2 cups buttermilk

1 onion chopped coarsely

5 garlic cloves chopped coarsely

2 Tbsp dried oregano

Juice and zest of 1 lemon

Pepper/Salt to taste

Fresh Mint chopped Optional

–Cut each thigh into 1” – 2” chunks.  Combine buttermilk, onion, garlic, oregano, lemon juice and zest and pepper in a large ziplock bag.  Add

Chicken and marinate in fridge up to 24 hours.

–Soak bamboo skewers for 30 minutes in cold water. Preheat barbeque to high.  Thread 6 – 8 chicken pieces onto each skewer, sprinkle with salt.

Grease the hot grill with oil, place skewers on it and reduce heat to low.

Close lid and cook 15 – 20 minutes, turning once or twice.

–Sprinkle with mint and serve.


Canadian House & Home.  July 2010; p. 125.