Cheap satisfaction...
 

On Tue, 26 May 2009 17:08:43 -0400, jim7856 wrote:

Richard Casady wrote:
On Wed, 20 May 2009 04:31:53 -0700 (PDT), Tim
wrote:

On May 20, 5:56 am, jim7856 wrote:
Tim wrote:
On May 16, 5:48 pm, Tim wrote:
It's kind of nice to not need to be satisfied with nothing but the
best.
So tonight I thought that I needed a new BBQ grill especially with the
long weekend coming on strong. after all, my old square red top
http://www.walmart.com/catalog/detai...i.walmartimage...
Sunbeam had performed faithfully for the past 5 seasons, but had done
it's last burger last year. The bottom rusted out, the lid hinges were
bent and bolts broken. handle gone, and I'd don an emergency
prosthesis by wiring the grill supports with coat hanger strung
though the grill to hold the rack up. Oh well, it was faithful but
it's time to replace *sadly*. So I went looking for another, and eh,
even though they were only $25.00 I thought I'd update to something
bigger, more efficient, and with easier maintenance, and one i won't
need to carry the whole thing to the back yard jsut to dump the
ashes.
So I left the China warehouse (Walmart) and went to to Menards, and
Hey! There it was! Already assembled and it was on "clearance" sale
too!
so Instead of $45.00 it was marked down to $30.00 and it went home
with me.
http://www.walmart.com/catalog/produ...42501&findingM...
Ain't she a beauty?
?: ^ )
It's a work of art. It does have a rather large carbon footprint.

Carbon footprint? The carbon involved came from the atmosphere not
long ago.

Casady

is there some sort of explanation that goes along with that statement?

There is no meaningful carbon footprint to taking carbon from the
atmosphere. It is fossel fuels that are the problem. Taking carbon out
and then immediately putting it back is not a net change. Gas grills
do use propane out of the ground.

Casady

Cheap satisfaction...
 

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?

Dumb.

Cheap satisfaction...
 

"D K" wrote in message
...
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?

Dumb.

actually was humorous. Would not expect that from JPS and rarely from HK.

Cheap satisfaction...
 

On Wed, 27 May 2009 21:43:15 -0400, wrote:

On Wed, 27 May 2009 14:21:24 -0400, John H
wrote:

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.
--

Doesn't using the Washington Post make the food "smell fishy?"

... sorry ;-)

Herring rags on the Post constantly but seems to have it available
for starting charcoals?

Cheap satisfaction...
 

On Wed, 27 May 2009 21:43:15 -0400, wrote:

On Wed, 27 May 2009 14:21:24 -0400, John H
wrote:

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.
--

Doesn't using the Washington Post make the food "smell fishy?"

... sorry ;-)

I've always wondered what that funny taste was. It's not too bad
though, and I really believe it's getting a more 'neutral' flavor. The
WP folks must be losing more money than they wanted to.

Anyway. The WP bags are good for picking up dog poop, and the paper is
good for starting fires. Don't know what else it's good for.
--

John H

Cheap satisfaction...
 

On Wed, 27 May 2009 20:19:54 -0700, jps wrote:

On Wed, 27 May 2009 21:43:15 -0400, wrote:

On Wed, 27 May 2009 14:21:24 -0400, John H
wrote:

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.
--

Doesn't using the Washington Post make the food "smell fishy?"

... sorry ;-)

Herring rags on the Post constantly but seems to have it available
for starting charcoals?

My wife gets the weekend papers for coupons, and the weekday papers
are free. Good bags for picking up dog crap.
--

John H

Cheap satisfaction...
 

On May 27, 4:39*pm, Vic Smith wrote:
On Wed, 27 May 2009 13:20:44 -0700 (PDT), wrote:
On May 27, 4:13*pm, Vic Smith wrote:
On Wed, 27 May 2009 15:52:55 -0400, John H
wrote:

I just pour the hot coals over the newspaper ashes. What the hell,
ashes are ashes. By the time I put the food on, any ashes have
settled.

But, each to his own. I detest the smell and taste of charcoal
lighter, and it's just one more thing to run out of.

Too much newsprint mercury and cyanide on the food when you use
newspaper. *Rather have diesel.
Seriously, the lighter smell never bothered me.
If I'm out, I just light the corners of a couple briquettes with a
lighter. *Burn my fingers sometimes. *Battle scars.

--Vic

I use my torch! In competitions you'll never, ever see lighter fluid.
Those keen judges can smell and taste it a mile away. I actually
watched a judge open a carton in the rib catagory, took a whiff, said
"fluid" and marked the scorecard accordingly. She then tasted it, and
said "fluid" and marked her card accordingly. And these ribs are
usually smoked low and slow for a couple of hours and the fluid still
flavored them. Now most people's palates aren't that keen, but. Same
with beer judges, they'll rip a beer apart that some would find VERY
good.

Didn't know BBQ judges were elitist snobs. *Sounds like a wine and
cheese soiree to me.

--Vic- Hide quoted text -

- Show quoted text -

There not elitist snobs. They know their craft and know it well. After
events, most will come and talk, give advice, drink a cold one, etc.
Same with beer judges.

Cheap satisfaction...
 

On Thu, 28 May 2009 05:15:52 -0700 (PDT), wrote:



Didn't know BBQ judges were elitist snobs. Â*Sounds like a wine and
cheese soiree to me.

--Vic- Hide quoted text -

- Show quoted text -

There not elitist snobs. They know their craft and know it well. After
events, most will come and talk, give advice, drink a cold one, etc.
Same with beer judges.

Snobs always shoot the **** with other snobs.
Who better to be snobby with?
All traces of starter fluid is gone when the charcoal is white, and my
food doesn't go on the grill until then.
Mesquite can impart "starter fluid flavors" in meat to some palates.
Read that somewhere.
Hell, some meat probably tastes like starter fluid because of diet.
Grazing near a refinery will do that.
I don't care for this snob stuff, whether it's beer or BBQ.
I enjoy Miller High Life, and I don't need some asshole telling me I
don't. He can pound sand.
Same with anybody telling me my brats taste like starter fluid.
It's a damn lie! And if you feel that way, get the hell off my patio
and drive your ass over to White Castle!
hehe. Hope I get chance to say that in real life.
Not likely.

--Vic

Cheap satisfaction...
 

On May 28, 1:52*pm, Vic Smith wrote:
On Thu, 28 May 2009 05:15:52 -0700 (PDT), wrote:

Didn't know BBQ judges were elitist snobs. *Sounds like a wine and
cheese soiree to me.

--Vic- Hide quoted text -

- Show quoted text -

There not elitist snobs. They know their craft and know it well. After
events, most will come and talk, give advice, drink a cold one, etc.
Same with beer judges.

Snobs always shoot the **** with other snobs.
Who better to be snobby with?
All traces of starter fluid is gone when the charcoal is white, and my
food doesn't go on the grill until then.
Mesquite can impart "starter fluid flavors" in meat to some palates.
Read that somewhere.
Hell, some meat probably tastes like starter fluid because of diet.
Grazing near a refinery will do that. *
I don't care for this snob stuff, whether it's beer or BBQ.
I enjoy Miller High Life, and I don't need some asshole telling me I
don't. *He can pound sand.
Same with anybody telling me my brats taste like starter fluid.
It's a damn lie! *And if you feel that way, get the hell off my patio
and drive your ass over to White Castle!
hehe. *Hope I get chance to say that in real life.
Not likely.

--Vic

To each his own. I've had a lot of fun at both bbq cookoffs, and beer
judgings. Usually the cookoffs are overnight camping affairs. The
night before, while everyone is prepping is a blast. Usually music
(blues is kind of standard) the beer is flowing, friends and laughter.
Can't ask for anything more than that, in my opinion.

Cheap satisfaction...
 

On Thu, 28 May 2009 11:29:27 -0700 (PDT), wrote:



To each his own. I've had a lot of fun at both bbq cookoffs, and beer
judgings. Usually the cookoffs are overnight camping affairs. The
night before, while everyone is prepping is a blast. Usually music
(blues is kind of standard) the beer is flowing, friends and laughter.
Can't ask for anything more than that, in my opinion.

Sounds good to me. Just never got into it. I kept your beer brew
link though, and still might try that.
You still brewing?

--Vic