ニューヨーク・タイムズのインスタグラム(nytimes) - 5月26日 02時02分

Grilling season is upon us. Gas or charcoal? It’s a question that has bedeviled Americans for decades, since the first LazyMan propane grill went on sale in the 1950s. Decades later, there’s no easy answer — there are positives and negatives to each form of fire, depending on what you’re cooking, when and for how long. On a Wednesday night there’s little easier than lighting a gas grill to make something quick. They’re ideal for cooking fish, for roasting vegetables, for making a fast dinner of sausages and peppers. Good things to grill over charcoal? Steak, so long as it isn’t too fatty or too slicked in oil. Also: chicken, pork, fruit and anything that will be cooked long enough in the presence of smoke and indirect heat to qualify as barbecue. @jessica___marx photographed a #charcoal grill. Swipe left to see her photos of 2 dishes @nytfood recommends for each type of grill: flounder (gas) and chicken thighs (charcoal). The, visit the link in our profile to get the #NYTFood recipes.

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