So to fully appreciate the differences in gas vs charcoal (lump)....
Last night I cracked the cryopac on some arrachera and after cleaning it up (and losing about a third of the total weight) I immediately grilled (propane) the thinnest portions for dinner last night. Salt and pepper only. It was....OK. Tonight after everything sat overnight, doused in salt, pepper and a shot of soy sauce I threw it on the weber grill with hot lump charcoal somewhere between orange hot and ash-y grey. Hot greyish meat vs a dark reddish, aromatic hunk of beef. What a difference.
Never had the same thing back to back; off the two different grills. Propane sucks!
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