No Way To Chill War Of The Grill

Now that another barbecue season is officially underway, the big debate has begun anew: gas, or charcoal?

Whether charcoal or gas grills produce the best results was the most frequently asked question last year on the Weber Grill-Line (800-474-5568).

The answer, according to Weber: Blind taste-tests show it doesn’t make much difference at all.

“It’s really a matter of personal choice,” Betty Hughes, the GrillLine’s director, says in a press release. If you like convenience, she advises, go with gas; if you’re into nurturing a fire, choose charcoal.

“Some people swear they can taste the difference, and some people probably can, but the other differences between the grills are going to be more important than any slight taste difference,” Hughes says.

In any event, Grill-Line callers tend to be purists. Among those who phoned last year, 71 percent said they used charcoal, compared to 29 percent for gas.

Fiery competitors

If you’re through with spring training and you feel ready to try your hand at some competitive pit cooking (no propane pantywaists need apply), there will again be barbecue and chili contests at the Annual 49er Days in Winthrop, Wash., on May 10.

The grand champion barbecue prize is $500 and a barbecue pit, with cash awards in other categories. Entry fees are $40 for barbecue, $17 for official CASI chili contestants, $5 for informal People’s Choice chili and $10 for sausage. Checks, made out to PNWBA, must be mailed by May 3 to Bob Lyon, 4244 134th Ave. SE, Bellevue, WA 98006. For more information, call Lyon at (206) 643-0607.

Spudder’s day

The Idaho Potato Commission is offering a free booklet of tuber recipes from eight famous American mothers, from Barbara (“Leave it to Beaver”) Billingsley’s make-ahead mashed potatoes to Violet (Cal’s mom) Ripken’s scalloped potatoes.

For a copy, send a stamped, self-addressed envelope to: Famous Moms’ Favorite Idaho Potato Recipes, c/o Cohn & Wolfe, 225 Park Avenue South, New York, NY 10003.

Mother tongues

And with Mother’s Day just around the corner, we’re looking for food memories from readers about their moms - your recollections of that special dish she used to fix when you were sick (or just sad), or that old recipe of hers that you still make.

Just jot down your remembrances, including a recipe if possible, along with your name and daytime phone number and mail or fax to the address below. We’ll talk to as many of you as we can, and print some of your stories and recipes in the May 7 edition of IN Food.

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MEMO: We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.