Fred Thompson is well aware that there are "charcoal snobs" in this world.

In fact, there was a time when he would never have cooked with anything but charcoal.

He links that attitude to how he was raised.

"I believe the first thing you have prepared on a grill sets the standard for what you expect. If you happen to be smelling charcoal burning while it's cooking, it makes sense that you would expect to have that every time," he said.

His opinion changed while testing recipes for his 2007 cookbook, "Barbecue Nation: 350 Hot-off-the-Grill, Tried-and-True Recipes from America's Backyard" (Taunton Press).

"When I wrote "Barbecue Nation" we tested everything on gas and charcoal grills. That's when it became obvious to me there wasn't a lot of difference," he said.

His latest cookbook "Grillin' with Gas" (Taunton Press, $19.95) is the result of that revelation.

Citing a recent survey reporting that 91 percent of the grills sold in the United States are gas, Thompson saw a need for a cookbook that focused solely on that topic.

"I have become a firm believer that you can produce the flavor that you want off the gas grill, no matter what you want to cook," he said.

And Thompson has discovered a new "favorite" grill - the Webber Summit gas grill.

"I have truly fallen in love with that grill. It has a separate smoke box and a smoke-box-only burner so that I can put on a couple of pork shoulders, fill the smoke box up, adjust the burner to very low and keep the heat from 180 to 225 and get a nice smoke going and wind up with barbecue that I would put up against anybody," he said.

Using a gas grill is also a great way to manage your time.

"One of the great things about a gas grill is you don't have to wait for charcoal to heat up. You've got instant heat. I will cook things during the week now that I would normally have waited until the weekend to cook because all you have to do is twist on the gas, fire up the burners, close the lid, wait 10 minutes and it's ready," he said.

The book contains a list of tips in the first chapter on what to look for when buying a gas grill.

He recommends a three-burner grill with a cooking surface of at least 400 square inches.

He writes that rotisseries are nice but not necessary, and that a smoke box is a must if you're planning to cook low and slow.

The book provides insight on different woods used in barbecuing, and the flavors each presents. He includes a list of must have tools for grilling and barbecuing and a guide on what meats are best cooked on direct or indirect heat.

There are 150 recipes for pork, lamb, beef, poultry, seafood, vegetables and dessert dishes in the book, as well as a selection of rubs, marinades and sauces.

Here's a sampling.

Western Tennessee-style

bone-in pork rib chops

Molasses-kissed sauce:

1/2 cup ketchup

3 tablespoons molasses

1 tablespoon distilled white vinegar

1 tablespoon yellow mustard

1 tablespoon light brown sugar

2 teaspoons Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon hot pepper sauce

1/4 teaspoon granulated garlic

Freshly ground black pepper

1/2 cup water, or more as necessary

For the pork rub:

2 teaspoons freshly ground black pepper

1 1/2 teaspoons paprika

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons kosher salt

1 teaspoon dry mustard

1 teaspoon granulated garlic

1 teaspoon granulated onion

Pinch of cayenne

Six (10-ounce) bone-in pork rib or T-bone chops, at least 1 inch thick

Vegetable oil

To make sauce, whisk together ketchup, molasses, vinegar, mustard, brown sugar, Worcestershire, salt, hot pepper sauce, granulated garlic, pepper and water in medium saucepan. Place over medium heat and bring to boil. Reduce heat and simmer 10 minutes or until slightly thickened, stirring occasionally. Remove from heat and set aside.

To make the rub, combine pepper, paprika, brown sugar, salt, mustard, granulated garlic, onion and cayenne in small bowl. Mix together well with fingers.

Remove pork chops from refrigerator and let sit at room temperature for at least 30 minutes. Lightly brush each chop on all sides with oil, then sprinkle liberally with the rub, massaging the mixture into the meat. Oil grill racks. Preheat grill using all burners set on high, with lid closed, for 10-12 minutes. Place chips on grill, close lid and cook 5-7 minutes. Turn chops (if you wish, separate out some sauce and brush on chops to create a bit of a glaze) and cook 7-8 minutes or until pork chops are firm to the touch and internal temperature is 150 degrees. Remove from grill and let rest about 5 minutes. Serve with sauce. Yield: 6 servings.

Mary Constantine may be reached at 865-342-6428.

© 2009, Knoxville News Sentinel
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