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Wayne Boatwright[_1_] Wayne Boatwright[_1_] is offline
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Default Oiling, salting & grilling question

Oh pshaw, On Fri 09 Jun 2006 10:44:51a, Mordechai Housman was muttering
about...

> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Thu 08 Jun 2006 10:04:06p, Mordechai Housman meant to
>> say...
>>
>>> "Blair P. Houghton" > wrote in message
>>> ups.com...
>>>
>>>> It's my contention that if you oiled, salted, and grilled a wooden
>>>> spoon, it would make an excellent side dish.
>>>
>>> This is interesting to me. Can you please describe the oiling
>>> process? What sort of oil? How much? Applied how? How much? And
>>> whatever else you feel is necessary to know about this.
>>>
>>> Thanks!
>>>
>>> Oh, and by the way, the original poster mentioned lemon juice, but
>>> you omitted it. Was that on purpose? What are your thoughts on this,
>>> please?
>>>
>>> Mordechai

>>
>> Most of what you do is a matter of taste, although oil is an essential
>> in grilling vegetables and most other items except meat. Again,
>> preference, but I almost always use olive oil. Flavoring agents such
>> as granulated garlic, herbs, etc. can always be sprinkled on as
>> desired. A salt more coarse than the usual granulated salt seems to
>> work better. Lemon juice, balsamic vinegar, or other flavored
>> vinegars are nice additions but not essential to the process. The
>> process of oiling can vary with the item being oiled. Tossing in a
>> plasic bag or a bowl or drizzling directly onto the items is probably
>> the most common. The oil may also be brushed on. Bottom line is how
>> do you want it to taste? Use what you like.

>
> Thank you, Wayne. I am familiar with using "kosher" salt for cooking. I
> wouldn't use anything else, of course.
>
> Does all this apply to barbecuing also?


You're very welcome. I use "kosher" salt for almost all of my cooking, but
not baking. I keep a salt bowl right next to the stove.

Yes, I use the same method on the barbecue grill. For vegetables and
smaller items I use a perforated basket on the barbecue, but one could use
foil that has been pierced in places.

--

Wayne Boatwright
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