Cheap satisfaction...
 

"Tim" wrote in message
...
On May 23, 7:42 pm, "D.Duck" wrote:


Smoke from the fat dripping onto the gas burner or charcoal contains
carcinogens that attach to the meat. Therefore a grilling method such as
indirect heat should be the safest.

And cardboard tastes great with BBQ sauce too.


I like to grill and the drip adds flavor.

If I wanted to eat healthier, I'd have peanut butter spread on those
little round styrofoam- lookin' thingies.

=======================================

Especially peanut butter from that company that was distribuing peanuts and
peanut products with salmonella. 8)

Cheap satisfaction...
 

On May 26, 10:33*pm, "D.Duck" wrote:
"Tim" wrote in message

...
On May 23, 7:42 pm, "D.Duck" wrote:



Smoke from the fat dripping onto the gas burner or charcoal contains
carcinogens that attach to the meat. Therefore a grilling method such as
indirect heat should be the safest.

And cardboard tastes great with BBQ sauce too.

I like to grill and the drip adds flavor.

If I wanted to eat healthier, I'd have peanut butter spread on those
little round styrofoam- lookin' thingies.

=======================================

Especially peanut butter from that company that was distribuing peanuts and
peanut products with salmonella. *8)

LOL!

Cheap satisfaction...
 

On Tue, 26 May 2009 20:07:48 -0700 (PDT), Tim
wrote:

On May 23, 7:42*pm, "D.Duck" wrote:


Smoke from the fat dripping onto the gas burner or charcoal contains
carcinogens that attach to the meat. *Therefore a grilling method such as
indirect heat should be the safest. *

And cardboard tastes great with BBQ sauce too.


I like to grill and the drip adds flavor.

If I wanted to eat healthier, I'd have peanut butter spread on those
little round styrofoam- lookin' thingies.


Hey - I got your message about the weather. We had flooded streets
yesterday and I cancelled golf. What a bummer.

Please send me an email with your address thereon. I'll explain by
email.
--

John H

Cheap satisfaction...
 

On Tue, 26 May 2009 20:12:40 -0700 (PDT), Tim
wrote:

On May 23, 10:58Â*am, wrote:
On May 23, 11:20Â*am, John H wrote:



I use a chimney. Haven't had a bottle of lighter fluid in years. When
I use my offset smoker, I use charcoal to get a bed of coals, then
it's just hunks of hickory and oak. My weber, I use lump charcoal. Did
you know that Henry Ford invented the charcoal briquette? He wanted to
find a use for the oak scraps that came from the seat frames of his
cars. Kingsford was his cousin.

Y'know. that's oen thing I've enver used was a chimney. I usually put
the self staring charcoal . (Yes the stuff that's soaked in lighter
fluid) ... I pile it up, then put regular charcoal on top and around
it and mike a nice pyramid. Light the stuff in the center then leave
it for about 15-20 min. then knock the pyramid down and around, and
add some ore regular on top of it. It's good for a couple hrs
grilling.

I'm starting to think twice about chimneys. Maybe they're not
designing them right. At least the last couple I've had.
I always squirt some fluid in there to speed them up.
Think they're too much like a chimney, when a pot shape works better.
Before they were selling chimneys, a friend was using a big coffee can
with holes punched in it. No bottom. First time I saw any other way
than piling it up. Late '70's I think.
I happened to have a 2-gallon can of German beer in the fridge and
instead of tossing the empty I cut off both the ends and punched holes
all around. That worked better than any chimney I've bought.
Lasted about 5 years. No handle, but you just pull it out with tongs.

I don't light up the thing to do just a couple pork steaks. I'll do
15-20 lb's at a time. My brother will stop in and pick up a load to
take home to his family and I've got some for the neighbors too.

Three pieces of chicken and a few brats will get mine fired up.
We shut the vents (Weber) and reuse the coals. Just add some more
new ones.
Messy, and you need a good little shovel.
Like loogy said, Henry Ford was the first greenie, re-using frame
waste to make charcoal.
Maybe he's The Father of BBQ?

--Vic

Cheap satisfaction...
 

Vic Smith wrote:


Three pieces of chicken and a few brats will get mine fired up.
We shut the vents (Weber) and reuse the coals. Just add some more
new ones.
Messy, and you need a good little shovel.
Like loogy said, Henry Ford was the first greenie, re-using frame
waste to make charcoal.
Maybe he's The Father of BBQ?

--Vic


Are the neighbors happy when you cook up their brats?

Cheap satisfaction...
 

On May 27, 5:52*am, John H wrote:
On Tue, 26 May 2009 20:07:48 -0700 (PDT), Tim
wrote:

On May 23, 7:42*pm, "D.Duck" wrote:

Smoke from the fat dripping onto the gas burner or charcoal contains
carcinogens that attach to the meat. *Therefore a grilling method such as
indirect heat should be the safest. *

And cardboard tastes great with BBQ sauce too.

I like to grill and the drip adds flavor.

If I wanted to eat healthier, I'd have peanut butter spread on those
little round styrofoam- lookin' thingies.

Hey - I got your message about the weather. We had flooded streets
yesterday and I cancelled golf. What a bummer.

Please send me an email with your address thereon. I'll explain by
email.
--

John H

Done deal, John.

Cheap satisfaction...
 

On May 27, 8:26*am, HK wrote:
Vic Smith wrote:

Three pieces of chicken and a few brats will get mine fired up.
We shut the vents (Weber) and reuse the coals. *Just add some more
new ones.
Messy, and you need a good little shovel.
Like loogy said, Henry Ford was the first greenie, re-using frame
waste to make charcoal.
Maybe he's The Father of BBQ?

--Vic

Are the neighbors happy when you cook up their brats?

Damn you're stupid.

Cheap satisfaction...
 

On May 27, 8:23*am, Vic Smith wrote:
On Tue, 26 May 2009 20:12:40 -0700 (PDT), Tim
wrote:





On May 23, 10:58*am, wrote:
On May 23, 11:20*am, John H wrote:

I use a chimney. Haven't had a bottle of lighter fluid in years. When
I use my offset smoker, I use charcoal to get a bed of coals, then
it's just hunks of hickory and oak. My weber, I use lump charcoal. Did
you know that Henry Ford invented the charcoal briquette? He wanted to
find a use for the oak scraps that came from the seat frames of his
cars. Kingsford was his cousin.

Y'know. that's oen thing I've enver used was a chimney. I usually put
the self staring charcoal . (Yes the stuff that's soaked in lighter
fluid) ... I pile it up, then put regular charcoal on top and around
it and mike a nice pyramid. Light the stuff in the center then leave
it for about 15-20 min. then knock the pyramid down and around, and
add some ore regular on top of it. *It's good for a couple hrs
grilling.

I'm starting to think twice about chimneys. *Maybe they're not
designing them right. *At least the last couple I've had.
I always squirt some fluid in there to speed them up.
Think they're too much like a chimney, when a pot shape works better.
Before they were selling chimneys, a friend was using a big coffee can
with holes punched in it. *No bottom. *First time I saw any other way
than piling it up. *Late '70's I think.
I happened to have a 2-gallon can of German beer in the fridge and
instead of tossing the empty I cut off both the ends and punched holes
all around. *That worked better than any chimney I've bought.
Lasted about 5 years. *No handle, but you just pull it out with tongs.

I don't light up the thing to do just a couple pork steaks. I'll do
15-20 lb's at a time. My brother will stop in and pick up a load to
take home to his family and I've got some for the neighbors too.

Three pieces of chicken and a few brats will get mine fired up.
We shut the vents (Weber) and reuse the coals. *Just add some more
new ones.
Messy, and you need a good little shovel.
Like loogy said, Henry Ford was the first greenie, re-using frame
waste to make charcoal.
Maybe he's The Father of BBQ?

--Vic- Hide quoted text -

- Show quoted text -

I buy the Weber chimneys. They're more expensive than generic kinds
but they work better. Two pieces of newspaper. Not one and a half, not
two and a half. Two sheets, dry charcoal. I bought a charcoal bin
(Kingsford) at Home Depot to keep the stuff dry as possible.

Cheap satisfaction...
 

On Wed, 27 May 2009 07:23:34 -0500, Vic Smith
wrote:

On Tue, 26 May 2009 20:12:40 -0700 (PDT), Tim
wrote:

On May 23, 10:58*am, wrote:
On May 23, 11:20*am, John H wrote:



I use a chimney. Haven't had a bottle of lighter fluid in years. When
I use my offset smoker, I use charcoal to get a bed of coals, then
it's just hunks of hickory and oak. My weber, I use lump charcoal. Did
you know that Henry Ford invented the charcoal briquette? He wanted to
find a use for the oak scraps that came from the seat frames of his
cars. Kingsford was his cousin.

Y'know. that's oen thing I've enver used was a chimney. I usually put
the self staring charcoal . (Yes the stuff that's soaked in lighter
fluid) ... I pile it up, then put regular charcoal on top and around
it and mike a nice pyramid. Light the stuff in the center then leave
it for about 15-20 min. then knock the pyramid down and around, and
add some ore regular on top of it. It's good for a couple hrs
grilling.

I'm starting to think twice about chimneys. Maybe they're not
designing them right. At least the last couple I've had.
I always squirt some fluid in there to speed them up.
Think they're too much like a chimney, when a pot shape works better.
Before they were selling chimneys, a friend was using a big coffee can
with holes punched in it. No bottom. First time I saw any other way
than piling it up. Late '70's I think.
I happened to have a 2-gallon can of German beer in the fridge and
instead of tossing the empty I cut off both the ends and punched holes
all around. That worked better than any chimney I've bought.
Lasted about 5 years. No handle, but you just pull it out with tongs.

I don't light up the thing to do just a couple pork steaks. I'll do
15-20 lb's at a time. My brother will stop in and pick up a load to
take home to his family and I've got some for the neighbors too.

Three pieces of chicken and a few brats will get mine fired up.
We shut the vents (Weber) and reuse the coals. Just add some more
new ones.
Messy, and you need a good little shovel.
Like loogy said, Henry Ford was the first greenie, re-using frame
waste to make charcoal.
Maybe he's The Father of BBQ?

--Vic

Do you wad up two full sheets of newspaper and put in the bottom? The
Washington Post is good for little else, but it will start charcoal. I
plan for twenty minutes, and it's never failed to be on time.
--

John H

Cheap satisfaction...
 

On Wed, 27 May 2009 06:37:00 -0700 (PDT), wrote:

On May 27, 8:23*am, Vic Smith wrote:
On Tue, 26 May 2009 20:12:40 -0700 (PDT), Tim
wrote:





On May 23, 10:58*am, wrote:
On May 23, 11:20*am, John H wrote:

I use a chimney. Haven't had a bottle of lighter fluid in years. When
I use my offset smoker, I use charcoal to get a bed of coals, then
it's just hunks of hickory and oak. My weber, I use lump charcoal. Did
you know that Henry Ford invented the charcoal briquette? He wanted to
find a use for the oak scraps that came from the seat frames of his
cars. Kingsford was his cousin.

Y'know. that's oen thing I've enver used was a chimney. I usually put
the self staring charcoal . (Yes the stuff that's soaked in lighter
fluid) ... I pile it up, then put regular charcoal on top and around
it and mike a nice pyramid. Light the stuff in the center then leave
it for about 15-20 min. then knock the pyramid down and around, and
add some ore regular on top of it. *It's good for a couple hrs
grilling.

I'm starting to think twice about chimneys. *Maybe they're not
designing them right. *At least the last couple I've had.
I always squirt some fluid in there to speed them up.
Think they're too much like a chimney, when a pot shape works better.
Before they were selling chimneys, a friend was using a big coffee can
with holes punched in it. *No bottom. *First time I saw any other way
than piling it up. *Late '70's I think.
I happened to have a 2-gallon can of German beer in the fridge and
instead of tossing the empty I cut off both the ends and punched holes
all around. *That worked better than any chimney I've bought.
Lasted about 5 years. *No handle, but you just pull it out with tongs.

I don't light up the thing to do just a couple pork steaks. I'll do
15-20 lb's at a time. My brother will stop in and pick up a load to
take home to his family and I've got some for the neighbors too.

Three pieces of chicken and a few brats will get mine fired up.
We shut the vents (Weber) and reuse the coals. *Just add some more
new ones.
Messy, and you need a good little shovel.
Like loogy said, Henry Ford was the first greenie, re-using frame
waste to make charcoal.
Maybe he's The Father of BBQ?

--Vic- Hide quoted text -

- Show quoted text -

I buy the Weber chimneys. They're more expensive than generic kinds
but they work better. Two pieces of newspaper. Not one and a half, not
two and a half. Two sheets, dry charcoal. I bought a charcoal bin
(Kingsford) at Home Depot to keep the stuff dry as possible.

Yeah, what he said.
--

John H