In the mountains of Tennessee, they like a smoky sauce;
But over there in ol' Memphis, a dry-rubbed rib is boss.
The folks down in Georgia can't make up their mind.
You can give it to 'em sweet or spicy, and they'll say "that tastes alright."
You might think that South Carolinians are just a little bit off.
Would you believe their barbecue's yellow—with a mustard sauce?
Pork shoulder is the cut of choice in Mississippi
And they pride themselves on barbecue that's totally vinegary.
And Louisiana, them Cajuns,
They like to spice it up. They like to spice it up.
This is our review of barbecue,
In the southern United States.
And when my life is through,
Bury me in barbecue,
But make sure it's vinegar-based,
'Cause you know that slows decay,
And it's the style from our home state—North Carolina! (Solo!)
Mutton is big in west Kentucky, that's a fancy name for sheep.
But in the rest of the state, sliced pork butt is what they eat.
Arkansas is kinda like Georgia, a barbecue meltin' pot,
And when you ain't looking, them good ol' boys'll make that barbecue hot!
Alabama's got the strangest thing I've seen in my barbecue days,
'Cause their barbecue sauce is white, made out of mayonnaise!
Down in Texas, where the long-horn steer roam free,
They love to smoke their brisket—that's a big ol' slab of beef.
And down in Florida . . .
Is Florida a southern State?
No, it ain't.
This is our review of barbecue,
In the southern United States.
And when my life is through,
Bury me in barbecue . . .
People not from the South
Think barbecue means "cookout,"
And that's something they're wrong about.
(Spoken outro:)
Barbecue is NOT a verb, barbecue is NOT a grill.
Barbecue is MEAT prepared in a very special way,
Which varies depending on where you go.
Best Answer
Assuming you are talking about different types of grill grates:
Choosing Grill Grates
In general, cast-iron gives you better heat retention (flip-side: slower preheating) and better non-stick behavior if well seasoned. However maintenance with cast-iron can be a bit of a hassle. You have to develop and maintain seasoning and also take precautions against rust.
Stainless steel does not rust and is easier to maintain, however it is less non-stick and won't give you the same grill marks that you get with cast-iron.
Ceramic coated cast-iron is supposed to be a good compromise, however, I really hated the ones I had as they were very hard to clean and the coating eventually cracked, rusted AND chipped off.
tl;dr - If you are willing to put in the maintenance, cast-iron is generally the superior choice. If you aren't, go for high quality stainless steel grates (like these) -- you won't be missing all that much.