On Wed, 20 May 2009 16:29:53 -0400, HK wrote:

I don't think
the smell and taste of charcoal adds much to the taste of properly
prepared food.

I don't think charcoal has any smell or taste to impart, especially
since, when the food arrives, it is red hot and anything volatile is
long gone. Those little reddish flames you see are carbon monoxide. Of
course if you use lighter fluid and don't wait for it to burn off, you
deserve whatever you get.

Casady

Richard Casady wrote:
On Wed, 20 May 2009 16:29:53 -0400, HK wrote:

I don't think
the smell and taste of charcoal adds much to the taste of properly
prepared food.

I don't think charcoal has any smell or taste to impart, especially
since, when the food arrives, it is red hot and anything volatile is
long gone. Those little reddish flames you see are carbon monoxide. Of
course if you use lighter fluid and don't wait for it to burn off, you
deserve whatever you get.

Casady


I don't worry about it, since I don't use charcoal or lighter fluid. I
turn a dial. To my palate, food cooked on a decent gas grill tastes
"cleaner" than food cooked on a charcoal grill. I also prefer the
temperature control abilities of a gas grill. Makes outdoor baking a lot
easier.

On May 23, 8:51*am, Richard Casady
wrote:
On Wed, 20 May 2009 16:29:53 -0400, HK wrote:
I don't think
the smell and taste of charcoal adds much to the taste of properly
prepared food.

I don't think charcoal has any smell or taste to impart, especially
since, when the food arrives, it is red hot and anything volatile is
long gone. Those little reddish flames you see are carbon monoxide. Of
course if you use lighter fluid and don't wait for it to burn off, you
deserve whatever you get.

Casady

You are thinking wrong then. Charcoal is wood. Nothing but charred
wood. The flavor it imparts is smoke. That's the whole idea. I don't
use lighter fluid. If I were going to cook with gas, I've got a
perfectly good gas stove in my kitchen.

wrote:
On May 23, 8:51 am, Richard Casady
wrote:
On Wed, 20 May 2009 16:29:53 -0400, HK wrote:
I don't think
the smell and taste of charcoal adds much to the taste of properly
prepared food.
I don't think charcoal has any smell or taste to impart, especially
since, when the food arrives, it is red hot and anything volatile is
long gone. Those little reddish flames you see are carbon monoxide. Of
course if you use lighter fluid and don't wait for it to burn off, you
deserve whatever you get.

Casady

You are thinking wrong then. Charcoal is wood. Nothing but charred
wood. The flavor it imparts is smoke. That's the whole idea. I don't
use lighter fluid. If I were going to cook with gas, I've got a
perfectly good gas stove in my kitchen.

He's flown over it once or twice, shouldn't that count.

I fished the Florida Everglades once 20 years ago, I should be a guide.

BAR wrote:
wrote:
On May 23, 8:51 am, Richard Casady
wrote:
On Wed, 20 May 2009 16:29:53 -0400, HK wrote:
I don't think
the smell and taste of charcoal adds much to the taste of properly
prepared food.
I don't think charcoal has any smell or taste to impart, especially
since, when the food arrives, it is red hot and anything volatile is
long gone. Those little reddish flames you see are carbon monoxide. Of
course if you use lighter fluid and don't wait for it to burn off, you
deserve whatever you get.

Casady

You are thinking wrong then. Charcoal is wood. Nothing but charred
wood. The flavor it imparts is smoke. That's the whole idea. I don't
use lighter fluid. If I were going to cook with gas, I've got a
perfectly good gas stove in my kitchen.

He's flown over it once or twice, shouldn't that count.

I fished the Florida Everglades once 20 years ago, I should be a guide.



Ever google up the connections between charcoal grilling of meats
and...cancer?

Interesting reading.

Well, I was a bad boy once this past week...we did eat breakfast at a
Waffle House, which we do about once a year. Great stuff, but it surely
pegs anyone's cholesterol meter.

Best restaurant we encountered in Vero Beach area was a small Cuban
restaurant. So good, we ate dinner there twice.

On May 23, 10:24*am, HK wrote:
BAR wrote:
wrote:
On May 23, 8:51 am, Richard Casady
wrote:
On Wed, 20 May 2009 16:29:53 -0400, HK wrote:
I don't think
the smell and taste of charcoal adds much to the taste of properly
prepared food.
I don't think charcoal has any smell or taste to impart, especially
since, when the food arrives, it is red hot and anything volatile is
long gone. Those little reddish flames you see are carbon monoxide. Of
course if you use lighter fluid and don't wait for it to burn off, you
deserve whatever you get.

Casady

You are thinking wrong then. Charcoal is wood. Nothing but charred
wood. The flavor it imparts is smoke. That's the whole idea. I don't
use lighter fluid. If I were going to cook with gas, I've got a
perfectly good gas stove in my kitchen.

He's flown over it once or twice, shouldn't that count.

I fished the Florida Everglades once 20 years ago, I should be a guide.

Ever google up the connections between charcoal grilling of meats
and...cancer?

Interesting reading.

Well, I was a bad boy once this past week...we did eat breakfast at a
Waffle House, which we do about once a year. Great stuff, but it surely
pegs anyone's cholesterol meter.

Best restaurant we encountered in Vero Beach area was a small Cuban
restaurant. So good, we ate dinner there twice.- Hide quoted text -

- Show quoted text -

Psssst......dummy, if you read the studies, you'll find out that
chances of getting cancer from charcoal or wood is just about the same
as grilling with gas. It does the same thing. Juices from the meat hit
the burner, making smoke.

On Sat, 23 May 2009 10:24:56 -0400, HK wrote:


Ever google up the connections between charcoal grilling of meats
and...cancer?

Yeah, but it's the grilling. There's no indications that gas grilling is
any safer than charcoal grilling. Besides, we're all going to die of
something. Grilling is worth it. ;-)

On Sat, 23 May 2009 10:17:32 -0500, thunder
wrote:

On Sat, 23 May 2009 10:24:56 -0400, HK wrote:


Ever google up the connections between charcoal grilling of meats
and...cancer?

Yeah, but it's the grilling. There's no indications that gas grilling is
any safer than charcoal grilling. Besides, we're all going to die of
something. Grilling is worth it. ;-)

Well, I'll bet if you just grilled tofu with charcoal, the cancer
rates due to grilling would go way down.
--

John H

"My reading of history convinces me that most bad government
results from too much government."

Thomas Jefferson

"thunder" wrote in message
t...
On Sat, 23 May 2009 10:24:56 -0400, HK wrote:


Ever google up the connections between charcoal grilling of meats
and...cancer?

Yeah, but it's the grilling. There's no indications that gas grilling is
any safer than charcoal grilling. Besides, we're all going to die of
something. Grilling is worth it. ;-)

I've read that it's the burning or charring of grilled meats that's the
problem, not so much whether it's charcoal or gas fired.

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. I do this when I use our Weber kettle
grill, charcoal on the sides and drippings caught in a pan under the meat.

I also use gas for quick and easy.

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.