[ConservativeStatement]

Ribs!

[Desdemona]

Well, for those of us who live in houses with in ground gas grills, we learned a long time ago to keep the temps down and the food won’t burn. That generally means lifting the lid. And it’s hot enough in these parts that we grill at least 3-4 nights a week when we can. Keeps the house from being heated up and requiring more AC.

[jrd]

it’s a wonder we were able to make it out of the caves...

[maine-iac7]

My theory is that, since ‘man’ has been cooking meat/fish over fire since fire was first corralled for such use - I'll continue to do so.

That said, I'm thinking if you skip all the chemicals/antibiotic laden meat - - AND use REAL wood instead of petro chemical laden charcoal - and cook REAL meat, it will just fine, and thank you.

[jpsb]

That sucks! The burnt part has the best flavor, oh well, but I am still going to cook a few hamburgers for dinner tonight :)

[Caipirabob]

This has been a common cooking method since the cavemen. I prefer another theory. The people who thought this crap up are commies, every last one of them and want to spoil our weekend fun.

How's that for a theory? ; )

[Wonder Warthog]

The short argument against is that humans have been eating barbecue and breathing smoke since the taming of fire. The ones hypersensitive to the negative effects have long died, and their genes are no longer “in the pool”. NO other species has this kind of long-term exposure to the chemicals produced by fire and its by products.

[Chode]

feh... medium well please

[Texas Songwriter]

“Barbecue” is a great song by Robert Earl Keen. I also recommend “Christmas With the Family”

[Petruchio]

LA Times say: when meats containing muscle — including beef, pork, poultry and fish —

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

And I simply ask:

How many meats do not contain muscle?

‘nuff said.