Noah Galuten

Yeah.

I know you're focusing on the really important parts of this grilling cookbook.

I kinda look at it as there's two kinds of grilling that I do.

There's weeknight grilling and there's weekend project grilling.

And the weeknight grilling, we have a gas grill that's hooked up to a hard gas line, which is the most convenient thing in the world.

So I've never once in my life pan seared a chicken breast for a salad, but I've thrown one on a gas grill 400 times.

And so things like that, throwing asparagus on the grill real quick, like it's amazing for that.

You don't need to like light a bunch of charcoal and preheat it for that long.

You can get some going really easily that way.

Charcoal is better for certain things.

Like if I'm cooking like kebabs and you wanna get like a really high heat, like shish tawook, like the Lebanese chicken breast thing to get that nice char and color on it that you like can't quite get on most gas grills.

Or most importantly for me, it's if I want to do the smoke grilling thing.

So I've got this grill that I use a ton.

I got turned on to, it's an old company called PK.

And if you buy one of those, it'll last you basically your entire life and probably your kids too.

And again, it's like being able to do that two zone.

You move all the charcoal to one side, put the wood chunks on top.

And I can smoke like a piece of black cod that way.

I can cook, I can smoke like a turkey breast and make cold cut meat out of it.

That's all in the book and things like that.