This weekend, you should do the American thing, and cook up a million pounds of meat to send Summer off in a charcoal-y blaze of glory. Or actually, a gas-powered one. Yep. We sat down with meat kings Pat LaFrieda Sr. and Jr., plus company president Mark Pastore -- who collectively provide the beef for basically every burger that matters in NYC -- and they told us something bordering on what many would call sacrilege: forget the charcoal, and go with gas. Alright guys, let’s start with the big question: Gas or charcoal? Pat LaFrieda Jr.: I prefer gas. Pat LaFrieda Sr.: Gas! Really? Pat Jr.: I know I’ll come under scrutiny from some “foodies” who love charcoal, but for me, gas is the way to go. And why is that? Pat Jr.: When I’m grilling, we don’t have all that time to mess around with the charcoal, we want to get right to the point and get cooking. Mark Pastore: Gas is neater, cleaner, and tastes better, with no lighter fluid or charcoal taste. Charcoal is great for the beach, not the backyard. Pat Sr.: Charcoal puts a different taste on the meat, and it’s apparently unhealthy, too! It’s such a mess. You get it all over your hands, your clothes, and anything else you touch. So what’s your gas grilling technique look like? Pat Jr: Well, the gas grills that we use always have heat stones, or lava rocks, that heat up so that there is a buffer between the gas flame and the meat without the mess.