Traditional Korean bbq is done over hot charcoals without any natural gas. The few kbbq restaurants that have approval in the US to do this continue the tradition and the meat tastes way better without the butane taste the same way a bong rip tastes better when you don’t torch it with a lighter for a minute straight.
Of course, this comes with other issues like the potential liability of a server dropping hot coals on a customer.
Of course, this comes with other issues like the potential liability of a server dropping hot coals on a customer.