For the taste of charcoal.

With six carnivores in the house, we became good friends with the butcher. My wife does not even in the queue; Jo is beckoned to the side of the counter and the chef personally looks after her order. Handy if you are a Brigitte Bardot lookalike. On our barbeque I weekly burn about 10 pounds of charcoal butred with a glass of wine, some music and delicious meated marinated in the queue for that game that part is a party in itself. Due to intensive use, the bbq slightly starts to deform and we ready for a new one. And then you have to make the choice: either you take a large gas grill with a planchata, a grill for fish and a hood it to steam it all. Or maybe just another charcoal grill. I've looked jealously at people with such a serious' youseehoweasyitisformetobbqs "face. It looks nice, it's fast, you keep your hands clean and you have more space for all your meat and vegetables. Disadvantage, the bbq smell is far from barbequeing. Also you neanderthaler instinct is smothered. That firemaking, poking the coals, a little flutter with yesterday's newspaper, they're the rituals from prehistoric times (except the newspaper bit). Actually an outdoor gas bbq is for the elderly. Beautiful and fast,  yes so what is wisdom, convenient and tastier? We discussed this very important matter as we lay in the hammock to dangle. Jo's eyes began to shine. "Honey, I'm going to let you taste the difference, why charcoal is better than a nice gas grill ...." . My darling who also love good food all left the house early next morning and came back with a steak that made the dog spontaneously drool. "I am going to make Cote de Boeuff tonight for us, and then you say what you like better...... " I could hardly wait until the evening. After the children had eaten and gone to bed, we could put our 'terrace for two' in order. That is to say, I opened the red wine and Jo stood with a serious look behind the bbq, in smoke , turning the meat over and over upside down. the piece  It smelled heavenly and after 20 minutes there were strips of meat on my plate, a little raw red inside with a delicious crispy cooked outside. The first piece of meat slipped on my tongue and the charcoal and the rosemary scent stimulated all my senses. The meat tasted like a wonderful combination of garlic (4 cloves into the meat), herbs, rosemary, pepper, salt and fragrance or actually it was the taste of hot coal. I was convinced. For us no gas, but only the 'real thing'. Charcoal so. Just like old times.