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

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

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.

On Sat, 23 May 2009 08:58:41 -0700 (PDT), wrote:

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

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.

Learn something new every day.
--

John H

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

Thomas Jefferson

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.


I've fished the Everglades well over 100 times. That was the plan
today, too, but the weather didn't cooperate. It's not looking good for
tomorrow, either.

"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 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

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?

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.

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



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

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 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.

"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.