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An interesting comment from author Steven Raichlen concerning the health risks associated with grilled foods appeared on The Slate the other day. I feel obliged to discuss one topic we haven’t raised that may concern some nervous Nellies: barbecue and carcinogens. At the heart of the debate are HCAs (heterocyclic amines)—alleged carcinogens that form when [...]
Friday, June 30, 2006
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If you and your rowdy soccer hooligans are getting together to watch the World Cup over some barbecue or burgers, and you don’t mind looking like a dork, this could be the grill for you. I’m guess barbecue aficionado Rick Browne doesn’t have anything to do with these grills, apart from using his name to [...]
Monday, April 24, 2006
The nation’s largest chain of barbecue superstores, Barbeques Galore introduces the newest addition to its noted Turbo line of grills, the Grand Turbo 52-inch All-Grill. The Grand Turbo All-Grill boasts more than 1,100 square inches of cooking surface area with eight main burners including two sear burners and two infrared rear burners. This high-powered grill [...]
Thursday, February 16, 2006
The term “barbecue” has a lot of interpretations. To some people, the term barbecue is pretty much any type of outdoor cooking. To others, real BBQ can only be made by slow smoking meat at a low temperature for hours on end. If you want to tackle this type of cooking you’re grill just isn’t [...]
Wednesday, August 31, 2005
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Awhile ago I wrote about the benefits of using a chimney starter instead of lighter fluid for starting your fire. Over at the BBQ Junkie you’ll find another vote for this method. Seems like they agree. It’s fast, easy, and convenient. It also uses no chemicals, and when paired with lump charcoal creates about as [...]
Tuesday, August 23, 2005
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Here’s another “everything you wanted to know about charcoal” guide. This one is from the Virtual Weber Bullet, and is quite comprehensive. It covers everything from the origins of charcoal to which brands you should be using. Ultimately, the author’s choice of charcoal is Kingsford: I recommend Kingsford to new WSM owners because it’s a [...]
Sunday, August 21, 2005
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If you think I’m a nerd for blogging about barbecue, you have to check out this excerpt from the ExtremeTech book, Geek House, published by Wiley Publishing. In this project a couple of hardware hackers hack a barbecue pit with computer sensors and a DC fan in order to automate the 10-16 hours process of [...]
Tuesday, August 16, 2005
Ok guys, now who doesn’t want one of these bad boys… Unfortunately, it’s still in the “concept” stage at this point, but I’m glad to see someone’s putting their brains to good use. I wonder if the grease could somehow be recycled back into the oil pan? From: Gridiron Gadgets
Tuesday, August 9, 2005
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You just can’t get more manly than a 5.7 liter V-8 HEMI powered, stainless steel barbecue grill can you? Tim Kowalec recently fired up this baby while announcing the five finalists in the Chrysler Group’s “What Can You HEMI?” contents. It used to be that the Chrysler HEMI was used only for mundane tasks such [...]
Monday, August 8, 2005
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If your grilling desires lean toward something more substantial than a Weber kettle or your basic Charbroil gas grill, but you’re not a dot.com millionaire, try building your own barbecue pit. According to an article at Mother Earth News, it’s not as hard as you might think. Built of dry-stacked concrete blocks, masonry cement, and [...]
Sunday, August 7, 2005
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Yes, as unlikely as you might think it to be, there is a website dedicated to reviewing the merits and faults of various brands of charcoal. Equally unlikely is the name, The Naked Whiz’s Lump Charcoal Database. I’ll hand it to, uhm Mr. Whiz, he know’s his charcoal. On his site you can pull up [...]
Saturday, August 6, 2005
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Adventure Alliance in Georgetown, Texas owns and operates what they claim is The Ultimate Smoker and Grill. The grill is the size of a tanker trunk and hauled by a semi. It is 55 feet long and can cook 2000 pounds of barbecue, 200 steaks, or 1000 hot dogs at once. This monster barbecue is [...]
Sunday, July 31, 2005
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Marinades are a great way to add flavor and zing to foods before grilling, but what if you don’t have time to wait for several hours for the marinade to work its magic? Once answer is the marinade paste. This is a thick, sticky marinade that you brush onto your food just before grilling, no [...]
Wednesday, July 27, 2005
Grilling on the barbecue has never been more exciting. Not only do barbecues come in a myriad of designs and options, but also with the advent of popular cooking shows, cooking books and magazines’, grilling has reached a whole new dimension. Grilling is no longer just about steaks and burgers, barbecue grilling is full of [...]
Tuesday, July 26, 2005
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Here’s another interesting barbecue pit. This one is shaped like a train. It was spotted out at the Kemah Boardwalk near Houston, Texas. Even the chimney works.
Friday, June 30, 2006
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