"bbq" > wrote in message
.com...
> On 11/6/2011 8:15 PM, tutall wrote:
>> On Nov 6, 12:51 pm, Ed > wrote:
>>
>>> It is OK to be a purists, but this NG was designed and charted to
>>> allow all types of grilling and barbecue. It should be encouraged,
>>> not frowned upon.
>>
>> And it isn't. Not for a long damned time. JackSchidt was around when
>> that was going on.
>> The locals have long recognized the need to be more inclusive as pure
>> BBQ is just to specialized. Most here would like this to be a "BBQ
>> group that kicks ass at outdoor grilling too"
>>
>> Every swinging dick that makes BBQ, grills, no exception. And some
>> make savory side dishes too.
>>
>>
>
>
> Not really sure what you're saying. I came here way back when, 97 or so.
> The group is a barbecue topic. I don't recall that talking about grilling
> being frowned upon. If someone mentioned grilling, thinking it is
> barbecue, they were advised of the differences.
>
> At least for me, it has been a place to talk about "outdoor cooking",
> regardless of fuel (lump,briquettes or gas) or equipment (grill or
> smoker). It is a place to learn the differences between grilling and
> barbecue.
>
> Occasionally, this clown mentioned to brine a turkey in the garage before
> barbecuing. Knowledgeable folks would chip in to say DON'T do that and
> explain why.
>
> Hopefully, lurkers or newbies took the advice of the knowledgeable ones.
> If not, they might not be around any longer, thanks to the clown.
>
> BBQ - not mentioning who the clown is out of politeness
> --
>
I agree with your comments. I don't think I'm being a clown.
Brining in a 38 degree November garage isn't any different than brining in a
38F refrigerator. If you have evidence saying no to that please share it.
Brining with 5-10% NaCl without oxygen is totally different than letting the
meat sit out at the brining temperature.