On Wed, 20 May 2009 13:31:27 -0700 (PDT),
wrote:

Yeah, that's what I have to do at the races. Of course with all that
racing fuel around, open fires are not allowed in the pits...

When you blip the throttle of a sprint car you get fireballs a foot
across at the end of the pipes. So much for open flame. If you are
worried about fire hazard, aviation gas is half as volatile as car
gas.

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.

Richard Casady wrote:
On Wed, 20 May 2009 13:31:27 -0700 (PDT),
wrote:

Yeah, that's what I have to do at the races. Of course with all that
racing fuel around, open fires are not allowed in the pits...

When you blip the throttle of a sprint car you get fireballs a foot
across at the end of the pipes. So much for open flame. If you are
worried about fire hazard, aviation gas is half as volatile as car
gas.

Casady


JustHate *drinks* the racing fuel.

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 May 23, 10:12*am, 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.- Hide quoted text -

- Show quoted text -

Exactly!

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 07:51:33 -0500, 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

The *only* way to light charcoal.
--

John H

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

Thomas Jefferson