happy grilling.
Posted on 05/28/2007 6:29:41 AM PDT by Leisler
May 25, 2007 - Before getting fired up over your Memorial Day barbecue, take a moment to contemplate the capacity of your grill. It might be stainless steel and heat tolerant, but it may also be a conduit for cancer, E. coli, salmonella and unhealthy doses of sodium. Bottom line: barbecue chicken may be great for holiday get-togethers, but it's only healthy if you properly prepare and cook the meat, eat in moderation and have some fruits and vegetables on the side.
(Excerpt) Read more at msnbc.msn.com ...
Stainless steel, last forever, heat seal the plastic wrap, and they are cheap to use unlike those expensive plastic bag things that suck the air out.
A commercial roll of wrap is about a mile long and cost $40.
It will wrap tons of food!
I’ll look up a link for you later and post it.
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Sounds good to me.
“The kids requested brats for our little cook-out.”
Cannibals!
It’s a grilling technique called Pittsburgh style. I’m told it’s from the iron workers who would take a cut of meat and toss it a slab of iron from the furnace, 2 minuntes per side, crispy on the outside, tender and rare on the inside. The perfect steak.
Saturday - Rib Eye Steaks on the grill, Baked potatom, Corn on the cob, Texas Toast
Sunday - BBQ RIbs with Chips and Salad.
Today - Burgers and Brats w chips. Plus plenty of Lettuce, onion, tomato and pickles for fixins.
You'd need to keep a skillet just for that purpose, because that's going to burn the seasoning right off, won't it?
Is it prudent to use that much salt in a rub? Just asking here. I make my own from whatever I feel like on any day; but, I've thought that salt in a rub would draw out juice that I want in my meat, or else caught to make sauce / gravy.
LOL!
In this case, I'm not sure there's much difference between "run" and "ruin"!
Is that "Fire One!" in a possible "discussion" of the proper sauce with which to enhance the consumption of the swine flesh?
Hope so. I am off to forage and gather.
You wouldn't want to use that much salt in a rub, however it's not a rub. It's just some spice mix.
I saw a bumper sticker which read,
“Friends don’t let friends eat imported shrimp.”
Does that refer to South American shrimp, processing, etc.?
Yeah, I never understood the directions. A hot pan will destroy any seasoning for sure. They say to use olive oil, but it still smokes like hell. Really bad. Suppose I could tone the heat down a bit on the pan-searing.
But it’s hard to argue with the results - I like to drench the meat in a thick layer of cracked pepper and garlic salt. Totally against the “rules”, but that’s what I like. Searing both sides for just two minutes, and then about 5 or so in the oven till done.
I am lucky, I live in the midwest so decent beef (the very best is exported I’m sure) isn’t that expensive.
Exactly. The South/Central Americanos are not known for their sanitation practices, and those practices extend to seafood harvesting and processing.
I’m quite familiar with the industry, and for the above reason I NEVER eat any seafood harvested in a country south of the U.S.
It was actually aimed at BEER in reference to an old yet funny e-mail story (wouldn't want to lend any literary credence to it), entitled BEER.
That is ALL it was.
Okay, this is crazy. People have been cooking their food over a fire since they found fire. Long before their was electricity and stoves, their was a wood fire. Hmmm, I don’t think they were concerned their fire cooked food was going to kill them. The people doing these studies need to get a life. I want my hot dogs burned with mustard and onions.
We’re about to in about 2 more hours. :) Mmmm, good!
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