81–90 of 350 posts
Slight related topic: Anyone else BBQ a lot, reach to open a beer bottle, but are missing an opener? Why don't they make every BBQ utensil have a decent bottle opener at the end. Better yet, every utensil in your house? Please take this idea and run with, just tell me where to buy a set.
https://www.google.com/search?num=100&biw=1119&bih=769&q=gri...
"During a discussion on ingested foreign objects that are difficult to remove..." I wish I had been a fly on the wall for that discussion.
"Kevin Gallant, of Summerside, P.E.I., had part of his small intestine removed after he swallowed a bristle from a barbecue brush. "I was very ill, probably as close to death as you want to be," he said from his home in Summerside, P.E.I. "The barbecue brush bristle had started to move, so it was trying to come through the wall of my small intestine. So I was told I was very fortunate that they found it, because it w…
Why not? The brush cleans perfectly well and he's now aware of the risks. He'll probably inspect his food a lot more thoroughly too...
Slight related topic: Anyone else BBQ a lot, reach to open a beer bottle, but are missing an opener? Why don't they make every BBQ utensil have a decent bottle opener at the end. Better yet, every utensil in your house? Please take this idea and run with, just tell me where to buy a set.
Sadly I don't recall where we bought our grill tools. Looks, based on a quick google, like it's not an uncommon combination. I think this would probably suit you pretty well: https://www.firebox.com/Machete-Spatula/p7134?mkt=en-us
Earlier quoted context omitted.
The Argentinian trick is basically: 1. let the grill get hot 2. rub with something to clean old grit 3. rub again with a chunk of fat (from the meat) for flavor The "something" in step #2 has varied over the years. Back in the day, my grandpa used to use old newspapers... which of course we know today it's not such a great idea, heh. Onions, half a potato, a corn stalk, even a chunk of brick will do the trick. You ju…
> old newspapers... which of course we know today it's not such a great idea, heh Why is it a bad idea? The newspaper thing is common in Oz, and a quick Google turned up nothing.
I use a grill cleaning stone (sometimes called a grill pumice or brick cleaner) that works better than the brushes and seems to be more durable/less waste than using aluminium foil.
I use that to get rid of the stuck food and a butterknife to knock off some dangly bits. But a protective layer of carbon is a pretty nice cooking surface, so I don't go overboard cleaning it.
Earlier quoted context omitted.
The Argentinian trick is basically: 1. let the grill get hot 2. rub with something to clean old grit 3. rub again with a chunk of fat (from the meat) for flavor The "something" in step #2 has varied over the years. Back in the day, my grandpa used to use old newspapers... which of course we know today it's not such a great idea, heh. Onions, half a potato, a corn stalk, even a chunk of brick will do the trick. You ju…
> old newspapers... which of course we know today it's not such a great idea, heh Why is it a bad idea? The newspaper thing is common in Oz, and a quick Google turned up nothing.
This is a real problem. My wife had been having extreme stomach pain for months, multiple trips to the emergency room, gastroenterologist, nothing could be found. She described that she felt that there was a hole in her stomach, the doctors called it stress. On her final ER visit (two months after the pain began), something showed up in the CT scan (the 3rd one). Embedded in her belly fat was a wire. Everything click…
Earlier quoted context omitted.
Why not? The brush cleans perfectly well and he's now aware of the risks. He'll probably inspect his food a lot more thoroughly too...
They have non-bristle brushes too now. If I almost died I'd probably never eat BBQ again