"Kevin S. Wilson" wrote in message
...
On Wed, 14 Apr 2004 21:05:44 GMT, "Jason in Dallas"
wrote:

Allow me to do you the favor of making that unwieldly URL useful for
everybody: http://tinyurl.com/2djzl

Until tinyurl.com goes out of business.


Or after 30 days. Whichever comes first.

Someone tol' me those links expire after 30 days. Leaving no way to reach
the original link if you find the tiny URL in an ancient post via Google.

TFM® - In the meantime, it's cornvenient.

Jason in Dallas wrote:

Thanks for the tip, will have to give it a look. I'm a sucker for cool
freeware utilities.

I think you'll like it and find it useful.
Dave

TFM® wrote:
Or after 30 days. Whichever comes first.

Someone tol' me those links expire after 30 days. Leaving no way to reach
the original link if you find the tiny URL in an ancient post via Google.

Oldest post I found on Google is http://tinyurl.com/o dated Feb 3, 2002
which still points to a unicycle.com page selling Reeder handles.

http://tinyurl.com/1 points to another unicycle-related web page.

Whatever. Unicycles have nothing to do with gas grills or barbecue.
--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

On Wed, 14 Apr 2004 19:45:59 GMT, "Jason in Dallas"
wrote:



Doing BBQ on the gasser is simple, foolproof and results in excellent Q, and
anyone who says otherwise must not have tried low and slow smoking on a
gasser.


Broilerque. What you have perfected is Broilerque!

It's a caveman/wood fire kind of thing.

In article ,
Reg wrote:
Kevin S. Wilson wrote:
On Wed, 14 Apr 2004 21:05:44 GMT, "Jason in Dallas"
wrote:
Allow me to do you the favor of making that unwieldly URL useful for
everybody: http://tinyurl.com/2djzl

Until tinyurl.com goes out of business.

Thank you. Not to mention the fact that it shrouds the URL. I know
many are in favor of URL forwarding services but I personally don't like
them and I don't use them. Just my 2. Now I feel better.

Makeashorterlink at least takes you to an intermediate page for a
few seconds that lets you see what the source URL is first. Some
folks won't click on tinyurl links because usenet jackasses some-
times use it to trick people into visiting offensive pages.

--
Mark Shaw contact info at homepage -- http://www.panix.com/~mshaw
================================================== ======================
"This time I think the Americans are serious. Bush is not like
Clinton. I think this is the end." - Uday Hussein, April 2003

Kent H. wrote:

This URL doesn't go anywhere.


You have to cut and paste the 3 lines back together. Try this one.

http://groups.google.com/groups?q=barbecue+on+weber+dave+bugg+group:alt.foo d.barbecue&start=50&hl=en&lr=&ie=UTF-8&oe=UTF-8&group=alt.food.barbecue&selm=v45vctscgjele0%40co rp.supernews.com&rnum=59

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Thanks Jason:
What do you do about the fat dripping onto the flavorizer bars? This has
always kept me from trying this. The fat collector in the Genesis B
seems to be a lot more primitive and less effective than on the Weber
Performer, where you can easily put foil under the ribs or whatever
you're cooking.
Again, Thanks.
Kent

Jason in Dallas wrote:

"Kent H." wrote in message
...
Jason, thanks for addressing a question I have had for a long time about
my Genesis Silver B. I will have a go at it the next time I do ribs,
leaving the 22" Web aside.

It's quick, easy and it took me many shots at perfecting BBQ on a dedicated
smoker before I could make ribs as good as I previously made on the gasser.
Seems to work best with the meat in the swinging basket and/or the elevated
warming tray area. Hard to do more than 2 racks, though.

Probably even easier with the Weber Somke and Steam accessory.

This URL doesn't go anywhere.

Dave Bugg wrote:

Jason in Dallas wrote:
(Disclosu I have a Weber gas grill and love it, been using gas
grills for ages. Also have a Weber Smokey Mountain bullet smoker that
I love.)

I was looking for beef rib info in the archives and came across many
posts where newbies asked about "how do I cook these here beef ribs
on my gasser" and people responded that BBQ done on a gasser would
result in inedible meat, that a gasser cannot do low and slow, etc.

Gad, I just dumped my kill-file, and here Jason is -- again -- mispeaking
and trying to stir up a hornets nest. I gues that's the problem wid NWAs
(Newbies with attitude).

Here's my post addressing gas grills -- in this case my Weber Genesis -- and
how to make 'Q wid it.
http://groups.google.com/groups?q=ba...oup:alt.foo d
.barbecue&start=50&hl=en&lr=&ie=UTF-8&oe=UTF-8&group=alt.food.barbecue&selm=
v45vctscgjele0%40corp.supernews.com&rnum=59

Kent H. wrote:

{response from this idiot placed at the bottom, where responses belong}


Dave Bugg wrote:

Jason in Dallas wrote:
(Disclosu I have a Weber gas grill and love it, been using gas
grills for ages. Also have a Weber Smokey Mountain bullet smoker that
I love.)

I was looking for beef rib info in the archives and came across many
posts where newbies asked about "how do I cook these here beef ribs
on my gasser" and people responded that BBQ done on a gasser would
result in inedible meat, that a gasser cannot do low and slow, etc.

Gad, I just dumped my kill-file, and here Jason is -- again -- mispeaking
and trying to stir up a hornets nest. I gues that's the problem wid NWAs
(Newbies with attitude).

Here's my post addressing gas grills -- in this case my Weber Genesis -- and
how to make 'Q wid it.
http://groups.google.com/groups?q=ba...oup:alt.foo d
.barbecue&start=50&hl=en&lr=&ie=UTF-8&oe=UTF-8&group=alt.food.barbecue&selm=
v45vctscgjele0%40corp.supernews.com&rnum=59

This URL doesn't go anywhere.

It's in a special code that only intelligent people can use. Learn how to
properly use your newsreader, and how to properly respond to usenet posts, and
magically it will go to where it should.

BOB

Kent H. wrote:

Jason in Dallas wrote:

"Kent H." wrote in message
...
Jason, thanks for addressing a question I have had for a long time about
my Genesis Silver B. I will have a go at it the next time I do ribs,
leaving the 22" Web aside.

It's quick, easy and it took me many shots at perfecting BBQ on a dedicated
smoker before I could make ribs as good as I previously made on the gasser.
Seems to work best with the meat in the swinging basket and/or the elevated
warming tray area. Hard to do more than 2 racks, though.

Probably even easier with the Weber Somke and Steam accessory.

Thanks Jason:
What do you do about the fat dripping onto the flavorizer bars? This has
always kept me from trying this. The fat collector in the Genesis B
seems to be a lot more primitive and less effective than on the Weber
Performer, where you can easily put foil under the ribs or whatever
you're cooking.
Again, Thanks.
Kent

What do you think the "flavorizor" bars are for, Kennt? Do you think that
stainless steel,or cast iron will add any "flavor" to anything? They are
*SUPPOSED to catch the fat and grease, burn it and add the "flavor" to the air,
making smoke.

BOB

Yes, this absolutely true. However all of the fat doesn't burn off,
especially with high fat meat, such as ribs or brisket, or pork roasts.
The fat goes beyond the flavorizer bar and dirties up the bottom of the
grill to the point where it is very hard to clean. The foil drip pan at
the bottom of the genesis does a rather poor job of collecting all the
fat. This isn't true with the Genesis B. Collection of all the fat is
quite easy.
Kent

BOB wrote:

Kent H. wrote:

Jason in Dallas wrote:

"Kent H." wrote in message
...
Jason, thanks for addressing a question I have had for a long time about
my Genesis Silver B. I will have a go at it the next time I do ribs,
leaving the 22" Web aside.

It's quick, easy and it took me many shots at perfecting BBQ on a dedicated
smoker before I could make ribs as good as I previously made on the gasser.
Seems to work best with the meat in the swinging basket and/or the elevated
warming tray area. Hard to do more than 2 racks, though.

Probably even easier with the Weber Somke and Steam accessory.

Thanks Jason:
What do you do about the fat dripping onto the flavorizer bars? This has
always kept me from trying this. The fat collector in the Genesis B
seems to be a lot more primitive and less effective than on the Weber
Performer, where you can easily put foil under the ribs or whatever
you're cooking.
Again, Thanks.
Kent

What do you think the "flavorizor" bars are for, Kennt? Do you think that
stainless steel,or cast iron will add any "flavor" to anything? They are
*SUPPOSED to catch the fat and grease, burn it and add the "flavor" to the air,
making smoke.

BOB

Kent H. wrote:
BOB wrote:

Kent H. wrote:

Jason in Dallas wrote:

"Kent H." wrote in message
...
Jason, thanks for addressing a question I have had for a long time about
my Genesis Silver B. I will have a go at it the next time I do ribs,
leaving the 22" Web aside.

It's quick, easy and it took me many shots at perfecting BBQ on a dedicated
smoker before I could make ribs as good as I previously made on the gasser.
Seems to work best with the meat in the swinging basket and/or the elevated
warming tray area. Hard to do more than 2 racks, though.

Probably even easier with the Weber Somke and Steam accessory.

Thanks Jason:
What do you do about the fat dripping onto the flavorizer bars? This has
always kept me from trying this. The fat collector in the Genesis B
seems to be a lot more primitive and less effective than on the Weber
Performer, where you can easily put foil under the ribs or whatever
you're cooking.
Again, Thanks.
Kent

What do you think the "flavorizor" bars are for, Kennt? Do you think that
stainless steel,or cast iron will add any "flavor" to anything? They are
*SUPPOSED to catch the fat and grease, burn it and add the "flavor" to the
air, making smoke.

BOB

Yes, this absolutely true. However all of the fat doesn't burn off,
especially with high fat meat, such as ribs or brisket, or pork roasts.
The fat goes beyond the flavorizer bar and dirties up the bottom of the
grill to the point where it is very hard to clean. The foil drip pan at
the bottom of the genesis does a rather poor job of collecting all the
fat. This isn't true with the Genesis B. Collection of all the fat is
quite easy.
Kent


Then why do you keep saying how great these gassers work, if you constantly find
major flaws in their construction?

Get a proper *wood burning (lump counts)* grill, and at the end of the cook,
raise the temperature to about 700 to 800 degrees and burn off all the fat and
grease.

Problem solved.

BOB
who bets that Kenny Hump will again say *his* gasser is the best way to cook,
but bitch about things that could be solved by buying almost anything else

I don't think "gassers" are the best way to barbecue. I use my Weber
charcoal Performer 85% of the time. The gas grill is better for fish,
when you are in a hurry or can't take the time to do other. There was an
error in my post just above Bob's response. With the Weber Genesis it is
harder to clean the "drippng fat". The round Weber is much easier.


BOB wrote:

Kent H. wrote:
BOB wrote:

Kent H. wrote:

Jason in Dallas wrote:

"Kent H." wrote in message
...
Jason, thanks for addressing a question I have had for a long time about
my Genesis Silver B. I will have a go at it the next time I do ribs,
leaving the 22" Web aside.

It's quick, easy and it took me many shots at perfecting BBQ on a dedicated
smoker before I could make ribs as good as I previously made on the gasser.
Seems to work best with the meat in the swinging basket and/or the elevated
warming tray area. Hard to do more than 2 racks, though.

Probably even easier with the Weber Somke and Steam accessory.

Thanks Jason:
What do you do about the fat dripping onto the flavorizer bars? This has
always kept me from trying this. The fat collector in the Genesis B
seems to be a lot more primitive and less effective than on the Weber
Performer, where you can easily put foil under the ribs or whatever
you're cooking.
Again, Thanks.
Kent

What do you think the "flavorizor" bars are for, Kennt? Do you think that
stainless steel,or cast iron will add any "flavor" to anything? They are
*SUPPOSED to catch the fat and grease, burn it and add the "flavor" to the
air, making smoke.

BOB

Yes, this absolutely true. However all of the fat doesn't burn off,
especially with high fat meat, such as ribs or brisket, or pork roasts.
The fat goes beyond the flavorizer bar and dirties up the bottom of the
grill to the point where it is very hard to clean. The foil drip pan at
the bottom of the genesis does a rather poor job of collecting all the
fat. This isn't true with the Genesis B. Collection of all the fat is
quite easy.
Kent


Then why do you keep saying how great these gassers work, if you constantly find
major flaws in their construction?

Get a proper *wood burning (lump counts)* grill, and at the end of the cook,
raise the temperature to about 700 to 800 degrees and burn off all the fat and
grease.

Problem solved.

BOB
who bets that Kenny Hump will again say *his* gasser is the best way to cook,
but bitch about things that could be solved by buying almost anything else

In article , " BOB"
wrote:

Kent H. wrote:
(a really stupid buncha drivel and he sucked major face with his new
buddy Dall-ass Jason)

Then why do you keep saying how great these gassers work, if you constantly
find
major flaws in their construction?

Casuse he's a ****,what?

Get a proper *wood burning (lump counts)* grill, and at the end of the cook,
raise the temperature to about 700 to 800 degrees and burn off all the fat and
grease.

Gee BOB- really is a pain to clean the grease out of a Kamado huh?
Light fire-close lid.

Problem solved.

Plonking KuntH will sove another one....

BOB
who bets that Kenny Hump will again say *his* gasser is the best way to cook,
but bitch about things that could be solved by buying almost anything else

Even money on that one. Also 1:1 that JinD will chime in with something
stupid , too.

monroe(makin that book)