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Another essential feature to examine is the fuel type. Portable BBQs can be powered by charcoal, propane, or natural gas. Charcoal grills are favored for the authentic smoky flavor they impart to food, while propane models offer convenience and quicker heat-up times. If you often grill in remote areas, consider a model that allows for both fuel types.
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La clé pour des légumes grillés savoureux réside dans les marinades et les assaisonnements. Une simple marinade à base d'huile d'olive, de jus de citron, d'ail émincé et d'herbes fraîches peut transformer des légumes ordinaires en un plat exceptionnel. Laissez vos légumes mariner pendant au moins 30 minutes avant de les placer sur le grill pour permettre aux saveurs de bien s'imprégner.
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The cooking wood you use can significantly affect how your meat tastes. Unlike natural whole-lump charcoal, wood has organic compounds released as the wood burns – creating incredibly flavorful smoke. Grilling with wood vs. charcoal is a great way to make your meat and veggies taste richer and bring out the qualities you want most from your food. For instance, applewood makes your meat taste sweeter while hickory creates a more robust flavor – think bacon, as bacon is most often smoked with hickory wood.