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Up Close & Edible: Barbequed Meats(FEAR FEAR FEAR FEAR!)
NewswEEk ^ | May 25, 2007 | Limpwrist Staff

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 ...


TOPICS: Culture/Society; Miscellaneous; News/Current Events
KEYWORDS: fear; panic
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To: OCCASparky
You can buy one of those commercial wrappers quite reasonable. I think the ones I ordered ( 3, one for my son, one for a buddy) were about $120 plus shipping.

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.

81 posted on 05/28/2007 9:38:39 AM PDT by Beagle8U (FreeRepublic -- One stop shopping ....... Its the Conservative Super Walmart for news .)
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To: angkor
Here

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

82 posted on 05/28/2007 9:39:28 AM PDT by perfect stranger
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To: glock rocks
They look great Grok but don’t go and ruin them with reconstituted tomato pulp!!!
83 posted on 05/28/2007 9:40:24 AM PDT by tubebender (Large reward for person offering leads to my missing tag lines...)
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To: OCCASparky

Sounds good to me.


84 posted on 05/28/2007 9:43:50 AM PDT by darkangel82 (Socialism is NOT an American value.)
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To: Leisler; All


happy grilling.
85 posted on 05/28/2007 9:53:14 AM PDT by Bommer (Global Warming: The only warming phenomena that occurs in the Summer and ends in the Winter!)
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To: 2111USMC

“The kids requested brats for our little cook-out.”

Cannibals!


86 posted on 05/28/2007 9:57:50 AM PDT by mrs. a (It's a short life but a merry one...)
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To: Vision

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.


87 posted on 05/28/2007 9:58:01 AM PDT by Coastie ("Grill to live, Live to grill")
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To: Leisler
MY Weekend fare

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.

88 posted on 05/28/2007 9:59:50 AM PDT by commish (Freedom tastes sweetest to those who have fought to protect it.)
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To: Freedom4US
500F plenty of time before you get a cast iron skillet almost red hot.

You'd need to keep a skillet just for that purpose, because that's going to burn the seasoning right off, won't it?

89 posted on 05/28/2007 10:23:04 AM PDT by don-o (“I don`t expect Politicians to solve anyones problems...The world owes us nothing” Bob Dylan)
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To: perfect stranger
1/4 cup kosher salt, finely ground

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.

90 posted on 05/28/2007 10:26:20 AM PDT by don-o (“I don`t expect Politicians to solve anyones problems...The world owes us nothing” Bob Dylan)
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To: mrs. a

LOL!


91 posted on 05/28/2007 10:26:35 AM PDT by 2111USMC
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To: elcid1970
Uh, that’s “The Department of People Who Want to RUN Everything!”

In this case, I'm not sure there's much difference between "run" and "ruin"!

92 posted on 05/28/2007 10:29:16 AM PDT by maryz
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To: tubebender; glock rocks
ruin them with reconstituted tomato pulp!!!

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.

93 posted on 05/28/2007 10:31:07 AM PDT by don-o (“I don`t expect Politicians to solve anyones problems...The world owes us nothing” Bob Dylan)
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To: don-o
Is it prudent to use that much salt in a rub?

You wouldn't want to use that much salt in a rub, however it's not a rub. It's just some spice mix.

94 posted on 05/28/2007 10:32:02 AM PDT by perfect stranger
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To: ExpatGator

I saw a bumper sticker which read,

“Friends don’t let friends eat imported shrimp.”

Does that refer to South American shrimp, processing, etc.?


95 posted on 05/28/2007 10:40:28 AM PDT by elcid1970
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To: don-o

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.


96 posted on 05/28/2007 10:41:48 AM PDT by Freedom4US
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To: elcid1970

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.


97 posted on 05/28/2007 10:56:26 AM PDT by ExpatGator (Extending logic since 1961.)
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To: dearolddad
I must sa at this point that my comment about wine drinkers was not meant to cause harm or insult to anyone.

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.

98 posted on 05/28/2007 11:05:24 AM PDT by WorkerbeeCitizen (I Relieve Myself In Islam's General Direction While I Deny Global Warming.)
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To: Leisler

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.


99 posted on 05/28/2007 12:40:15 PM PDT by Millicent_Hornswaggle (Retired US Marine wife)
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To: nuconvert

We’re about to in about 2 more hours. :) Mmmm, good!


100 posted on 05/28/2007 1:13:48 PM PDT by cubreporter
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