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03-21-2010, 09:05 PM | #1 | |
dadbod
Join Date: Feb 2008
Location: East TN
Posts: 1,215
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Quote:
edit: So I just read a little bit about it. PAHs form when fat from the meat falls to the burning embers and then burns. The longer the meat cooks, the more at risk you are. Of course, these threats are pretty much eliminated if you A: don't cook directly over the charcoal (like you are supposed to do anyway) and B: if you don't eat your meat "well done" (which you shouldn't, because it sucks that way.)
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It's fine. Last edited by Switch; 03-21-2010 at 09:12 PM.. |
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03-22-2010, 09:35 AM | #2 | |
put it THIS way
Join Date: Nov 2008
Posts: 3,185
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since you guys are sort of talking about cancers and cooking, i thought i would add my 2 cents. regardless of the heating method, when meats get charred (blackened) , there are free-radicals that are carcinogens, so you should avoid these charred parts. if you use a marinade, it is supposed to reduce free-radicals by ~ 90%+
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03-22-2010, 12:10 PM | #3 |
Follower
Join Date: Nov 2008
Posts: 5,549
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I need a new grill.
What this infared nonsense?
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03-22-2010, 01:07 PM | #4 |
AMA Supersport
Join Date: Feb 2009
Posts: 4,756
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Rather than cooking over a direct flame, a flame heats a ceramic plate which emits heat to cook. It is supposed to heat up faster, get hotter, reduce hot spots, and reduce flame ups. They work well but for the money I would get another Weber.
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03-22-2010, 01:15 PM | #5 | |
Elitist
Join Date: Nov 2008
Location: SF Bay Area
Moto: Gix 750
Posts: 11,351
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Quote:
And for those dudes that are REALLY old-skool, who don't have gas grills, and use old-skool charcoal and lighter fluid, the cancer risk is much worse due to the chemicals in the lighter fluid. I remember when I was a kid, people used to squirt fluid on the coals even when there was food on the grill......to give their food an extra "flame burst taste" Last edited by Homeslice; 03-22-2010 at 01:17 PM.. |
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03-22-2010, 01:30 PM | #6 | |
dadbod
Join Date: Feb 2008
Location: East TN
Posts: 1,215
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Quote:
I just buy regular charcoal and use a chimney to get it started. Good stuff, just need newspaper.
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03-21-2010, 05:23 PM | #7 |
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Join Date: Feb 2009
Posts: 4,756
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One of my buddies has one of the 4 or 5 burner Charbroil infrared grills. The burners themselves still work nicely but it wasn't designed particularly well. It transfers way too much heat to the front panel where the controls are. It got hot enough to melt the inside of the plastic control knobs to the point they no longer actually turn the controls. He uses a pair of pliers to turn the burners on and adjust the flame.
I do like the Big Green Egg but think it is a bit too expensive and not very convenient. After my experiences with Weber grills those are probably the only brand I will buy. |
03-21-2010, 05:56 PM | #8 | |
Elitist
Join Date: Nov 2008
Location: SF Bay Area
Moto: Gix 750
Posts: 11,351
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03-21-2010, 06:34 PM | #9 | |
DefenderOfTheBuelliverse
Join Date: Feb 2008
Location: Parts Unknown
Moto: Buell XB12R
Posts: 18,585
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This just in: Being alive causes cancer. RUN.
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03-21-2010, 08:58 PM | #10 |
Custom User Title
Join Date: Nov 2008
Location: Central NY
Moto: 2003 SV650S
Posts: 14,959
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that sounds like an interesting grilling concept. I have my old 15 year old propane grill and an old charcoal grill for when I want a really good tasting steak.
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I'm not "fat." I'm "Enlarged to show texture." Handle every stressful situation like a DOG: If you can't eat it or hump it, pi$$ on it & walk away. |
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