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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-16-2018, 12:15 AM   #16
jlrichar
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What a poorly written article. Just bad. Meat fat that drips on a hot surface and vaporizes into carcinogens is not a function of the heat source. It’s a function of meat proximity to said heat source. In other words if you use a charcoal grill indirect and compare to a gas grill with direct heat the charcoal is healthier. If you use both indirect then both are the same from a PCH PAH perspective. Considering most gas grills are setup for very short distances between flame and meat I would rank them as the more harmful.
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Old 05-16-2018, 04:05 AM   #17
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Didn't read don't care going to die from something, I'll bet processed food will kill you before cooking on a charcoal grill. Just poured me a good 3oz of Wild Turkey 101, I'm sure that's not good for me either but I'm still going to drink it.
3oz might kill me, because I'll be so pissed off you only poured me 3oz that I'm likely to stroke out. Pour me 6oz (at a time) and I might live forever . . . .
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Old 05-16-2018, 07:22 AM   #18
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Im confused- should I cook my Romaine Lettuce over gas or charcoal
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Old 05-16-2018, 07:43 AM   #19
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Im confused- should I cook my Romaine Lettuce over gas or charcoal
Both, before throwing it out.
Just read that beef should be cooked well done to kill e coli. I guess cancer later is better than food poisoning now?
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Old 05-16-2018, 06:42 PM   #20
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Something is going to kill ya. Might as well be something you like...

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Old 05-16-2018, 07:57 PM   #21
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Originally Posted by OklaDustDevil View Post
3oz might kill me, because I'll be so pissed off you only poured me 3oz that I'm likely to stroke out. Pour me 6oz (at a time) and I might live forever . . . .
Just because I pour 3oz (which is a double) doesn't mean I can't pour 3 more, I also like to keep at least a half dozen or so different bottles of Bourbon in the Liquor Cabinet. So after a pour of WT 101, I may decide to have a pour of Knob Creek, Makers 46, Rare Breed, Eagle Rare, I could keep going but I'll stop there. I also usually keep 3 or 4 different beers in the beverage cooler because I like variety. Cheers.
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Old 05-16-2018, 09:03 PM   #22
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Just because I pour 3oz (which is a double) doesn't mean I can't pour 3 more, I also like to keep at least a half dozen or so different bottles of Bourbon in the Liquor Cabinet. So after a pour of WT 101, I may decide to have a pour of Knob Creek, Makers 46, Rare Breed, Eagle Rare, I could keep going but I'll stop there. I also usually keep 3 or 4 different beers in the beverage cooler because I like variety. Cheers.
a liquor cabinet after my own heart. variety is the spice of life. lol
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Old 05-16-2018, 09:07 PM   #23
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Quote:
Originally Posted by KevinJ View Post
Just because I pour 3oz (which is a double) doesn't mean I can't pour 3 more, I also like to keep at least a half dozen or so different bottles of Bourbon in the Liquor Cabinet. So after a pour of WT 101, I may decide to have a pour of Knob Creek, Makers 46, Rare Breed, Eagle Rare, I could keep going but I'll stop there. I also usually keep 3 or 4 different beers in the beverage cooler because I like variety. Cheers.
That's my kind of variety, beer and bourbon, the only 2 drinks a man needs,.
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Old 05-16-2018, 11:42 PM   #24
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That's my kind of variety, beer and bourbon, the only 2 drinks a man needs,.
What about whiskey, and rye?!

I'm the same way. Moderate pour. I have no problems going back and grabbing another. I also like to move to stuff like Weller after I've had a pour or two of the 'good' stuff.

The downside to Kevin's plan (at least, for me) is that when I have 6 bottles and I work down through a few of them...suddenly I have 2-3 bottles that are emptied within a few days, and I always feel like such a lush emptying 2 bottles in one day.
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Old 05-17-2018, 08:20 AM   #25
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Originally Posted by jlrichar View Post
What a poorly written article. Just bad. Meat fat that drips on a hot surface and vaporizes into carcinogens is not a function of the heat source. It’s a function of meat proximity to said heat source. In other words if you use a charcoal grill indirect and compare to a gas grill with direct heat the charcoal is healthier. If you use both indirect then both are the same from a PCH PAH perspective. Considering most gas grills are setup for very short distances between flame and meat I would rank them as the more harmful.
exactly what I was thinking.
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Old 05-17-2018, 08:32 AM   #26
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What about whiskey, and rye?!

I'm the same way. Moderate pour. I have no problems going back and grabbing another. I also like to move to stuff like Weller after I've had a pour or two of the 'good' stuff.

The downside to Kevin's plan (at least, for me) is that when I have 6 bottles and I work down through a few of them...suddenly I have 2-3 bottles that are emptied within a few days, and I always feel like such a lush emptying 2 bottles in one day.
I drink them on occasion, but if I could only have one liquor it would be bourbon. I have drank $20 bottles of bourbon, that were better than $100 bottles of scotch. I can't say I've drank a $100+ bottle of scotch, that I liked better than a $50 bottle of bourbon. Maybe my pallet just isn't refined enough.
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Old 05-17-2018, 08:51 AM   #27
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Who wants to die healthy that is the craziest thing I ever heard when I die I sure hope there is a reason for it
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