I know I'm preaching to the converted but it's not my sermon, it's the
news
http://www.theglobeandmail.com/life/...rticle1624783/

In article
>,
Cam > wrote:

> I know I'm preaching to the converted but it's not my sermon, it's the
> news
> http://www.theglobeandmail.com/life/...-charcoal-bbq/
> article1624783/

I now use a weed torch... but I use mostly wood fires. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Om, I'm been curious about that, since you said you cook solely with wood.
I've been thinking about my tasteless comments about your steak grilling and
I stilll feel badly about that.

Do you try to "slow grill" to increase tenderness of the meat? How much
wood, what kind, and how far from the grate? I'm guessing you burn the wood
down to a "glow" before the steak goes on. I think you've said you use a
custom built "cooking machine". If not, what brand and model? . How hot does
your grate get? How long do you grill a 1" steak to get to the degree of
rare you like?

Thanks so much, and again I apologize for my comments before. I don't feel
very good when I do something like this, especially to a NG contributor like
you.

Kent

"Omelet" > wrote in message
news
> In article
> >,
> Cam > wrote:
>
>> I know I'm preaching to the converted but it's not my sermon, it's the
>> news
>> http://www.theglobeandmail.com/life/...-charcoal-bbq/
>> article1624783/
>
> I now use a weed torch... but I use mostly wood fires. ;-)
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Cam" > wrote in message
...
>I know I'm preaching to the converted but it's not my sermon, it's the
> news
> http://www.theglobeandmail.com/life/...rticle1624783/
>
>
I suspect we've all used his lighting techniques, except maybe for the
"blowtorch" lighter. The problem I have with his video is that he's not
using enough charcoal to grill. The grate temp. wtih that amount of charcoal
would not grill a steak char rare.

Kent

Kent wrote:

> The problem I have with his video is that he's
> not using enough charcoal to grill.

It's plenty of charcoal to grill enough meat for a family.

> The grate temp. wtih that amount
> of charcoal would not grill a steak char rare.

Maybe not for an old, fart pervert who uses 'char rare' grilling as a
masturbatory event. It must be awful to need an hour or two of stimuli to
get yourself off.

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

Kent wrote:
> Om, I'm been curious about that, since you said you cook solely with
> wood. I've been thinking about my tasteless comments about your steak
> grilling and I stilll feel badly about that.
>
> Do you try to "slow grill" to increase tenderness of the meat? How
> much wood, what kind, and how far from the grate? I'm guessing you
> burn the wood down to a "glow" before the steak goes on. I think
> you've said you use a custom built "cooking machine". If not, what
> brand and model? . How hot does your grate get? How long do you grill
> a 1" steak to get to the degree of rare you like?
>
> Thanks so much, and again I apologize for my comments before. I don't
> feel very good when I do something like this, especially to a NG
> contributor like you.
>
> Kent

Om, do you need any clearer example of why the majority of us have long ago
quit interacting with this nitwit, unless it is to make fun of him. If you
do realize it, is this realization from home or at work? What were you
eating at the time of this realization? If you were eating, was it animal or
vegetable, hot or cold? Do you think your car was a factor in the
realization of Kent's nitwitery? What kind of car do you drive? Is it
'char-rare' in color?

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

Kent wrote:
> Om, I'm been curious about that, since you said you cook solely with
> wood. I've been thinking about my tasteless comments about your steak
> grilling and I stilll feel badly about that.
>
> Do you try to "slow grill" to increase tenderness of the meat? How
> much wood, what kind, and how far from the grate? I'm guessing you
> burn the wood down to a "glow" before the steak goes on. I think
> you've said you use a custom built "cooking machine". If not, what
> brand and model? . How hot does your grate get? How long do you grill
> a 1" steak to get to the degree of rare you like?
>
> Thanks so much, and again I apologize for my comments before. I don't
> feel very good when I do something like this, especially to a NG
> contributor like you.
>
> Kent

Om, do you need any clearer example of why the majority of us have long ago
quit interacting with this nitwit, unless it is to make fun of him. If you
do realize it, is this realization from home or at work? What were you
eating at the time of this realization? If you were eating, was it animal or

vegetable, hot or cold? Do you think your car was a factor in the
realization of Kent's nitwitery? What kind of car do you drive? Is it
'char-rare' in color?

--
Dave Bugg

Good job Dave. I wanted to comment on the original Kent post, but
was unable to formulate an appropriate comment.

Om, Do you try to slow grill? No
How much wood do you use? Enough to get the job done.
How far from the grate? The distance that NB built into the cooker.
Most folks have been aware for some long time that you cook with
a New Braunfels offset. (Same as me)
How hot does your grate get? Pretty hot.
How long do you grill a 1" steak to get to the degree of rare you like?
As long as it takes to get done. I don't use a stop watch. I use my
eyeballs.

--
Brick (The devil made me do it. That's my story and I'm sticking to it.)

On 1-Jul-2010, Sqwertz > wrote:

> On Thu, 1 Jul 2010 13:44:34 -0700, Dave Bugg wrote:
>
> > Is it 'char-rare' in color?
>
> Ahh, but his new monkey is "slow grilled".
>
> Cold Smoking
> Souse vide
> Char Rare
> Slow grilled
>
> Do you see a pattern here?

Personally I thought "Slow Grill" in conjunction with steak to be a
jewel among jewels. I'm hard pressed to top that one.

--
Bricksaid that.

In article >,
"Kent" > wrote:

> Om, I'm been curious about that, since you said you cook solely with wood.
> I've been thinking about my tasteless comments about your steak grilling and
> I stilll feel badly about that.

Your apology was sufficient. ;-)

>
> Do you try to "slow grill" to increase tenderness of the meat? How much
> wood, what kind, and how far from the grate? I'm guessing you burn the wood
> down to a "glow" before the steak goes on.

Yes. Otherwise the pit temp is too high.
I've had the dial go all the way around with a pit temp in excess of 600
degrees with a wood fire. <g> Many people underestimate it.

Now that that tree out front lost a bunch of large branches, I have
almost more firewood than I can use plus more post oak branches out back
just sitting there uncut!

> I think you've said you use a
> custom built "cooking machine". If not, what brand and model? . How hot does
> your grate get? How long do you grill a 1" steak to get to the degree of
> rare you like?

No, not custom. New Braunfels Smoker, Black Diamond. A discontinued
model iirc.

Any good offset smoker would work if you know how to work it to BBQ as
opposed to smoking. Grilling is different. I'd have to build a fire in
the pit and I used to do that with extra pans to hold the coals before I
learned to use this thing right.

The offset fire box has an extra thick layer of thick steel welded to
the bottom of it. Running hot fires in an offset pit will burn the
bottom out of your pit if you keep it up for long. It's better to learn
to control pit temp for BBQ'ing and rotate your meat during the cook to
move it closer or farther from the offset fire box and burn ONLY in the
fire box as it was designed to do.

This works with a little diligence. <g>
>
> Thanks so much, and again I apologize for my comments before. I don't feel
> very good when I do something like this, especially to a NG contributor like
> you.
>
> Kent

Cheers! :-)

Offset smokers are dicey. Installing an actual temp gauge in the hole
that the manufacturer designed for it was an epiphany and a major "duh"
moment. <g>

I also have a Pohler in the drawer in the kitchen I've not used yet for
the next major attempt at a large hunk of meat.
>

As for grilling a steak in there, I try to bring the pit temp up as hot
as possible and monitor it, and grill it close to the offset fire.
Usually within 10" of it or so, and I TIME it!

I love my steaks rare so if the pit is running 500 degrees, it gets 2
minutes flat per side. That way I get a crunchy bark on the outside and
raw in the center. The outside of the meat does not need to look dark
or burnt to have that lovely crunch!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Dave Bugg" > wrote:

> > Thanks so much, and again I apologize for my comments before. I don't
> > feel very good when I do something like this, especially to a NG
> > contributor like you.
> >
> > Kent
>
> Om, do you need any clearer example of why the majority of us have long ago
> quit interacting with this nitwit, unless it is to make fun of him. If you
> do realize it, is this realization from home or at work? What were you
> eating at the time of this realization? If you were eating, was it animal or
> vegetable, hot or cold? Do you think your car was a factor in the
> realization of Kent's nitwitery? What kind of car do you drive? Is it
> 'char-rare' in color?

More importantly, what was I wearing? <g>

JUST KIDDING!!!

Sorry luv, but I sometimes post not too bright things too and end up
regretting them. :-) And I DO get beat up for it on some lists!

Life has been far more stressful than normal lately and I regret some
posts I've made on r.f.c.

I guess it's just in me to give him the benefit of the doubt and be nice
to him. Time will tell if he learnt his lessons the hard way like I did,
especially earlier in my "career" on usenet. I posted like a total
dumbass before I learned some of the dynamics.

Give him another chance. Then if he screws up again, put him in to
permanent killfile.

Forgive me for being soft hearted enough to root for an underdog. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article .com>,
wrote:

> Good job Dave. I wanted to comment on the original Kent post, but
> was unable to formulate an appropriate comment.
>
> Om, Do you try to slow grill? No
> How much wood do you use? Enough to get the job done.
> How far from the grate? The distance that NB built into the cooker.
> Most folks have been aware for some long time that you cook with
> a New Braunfels offset. (Same as me)
> How hot does your grate get? Pretty hot.
> How long do you grill a 1" steak to get to the degree of rare you like?
> As long as it takes to get done. I don't use a stop watch. I use my
> eyeballs.
>
> --
> Brick (The devil made me do it. That's my story and I'm sticking to it.)

<lol> Accurate for the most part. :-)
But honestly, my cook results have improved since I started using a
timer and installed that temp gauge in the NB pit.

But yeah, I made it clear what I cook in ages ago and even have pics in
the albums...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article .com>,
wrote:

> On 1-Jul-2010, Sqwertz > wrote:
>
> > Do you see a pattern here?
>
> Personally I thought "Slow Grill" in conjunction with steak to be a
> jewel among jewels. I'm hard pressed to top that one.

Yah. <g>

If you like rare steak, you do not "slow grill". Even a neophyte like me
knows that steak is cooked hot and fast for ultimate tenderness etc.

Slow grilling is for cuts like Brisket and ribs.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote:

> I guess it's just in me to give him the benefit of the doubt and be
> nice to him. Time will tell if he learnt his lessons the hard way
> like I did, especially earlier in my "career" on usenet. I posted
> like a total dumbass before I learned some of the dynamics.
>
> Give him another chance. Then if he screws up again, put him in to
> permanent killfile.
>
> Forgive me for being soft hearted enough to root for an underdog. <g>

Kent has been a tick on the arse of AFB for years. He is well aware of the
dynamic here and those things which are objectionable in his posts. Chances
have been given to Kent, guidance proferred, and start-overs endured with
patience. Two things which are incapable of change in the forseeable and
near-permanent futu the expansion of the universe, and Kent. Just sayin'.

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

In article >,
"Dave Bugg" > wrote:

> Omelet wrote:
>
> > I guess it's just in me to give him the benefit of the doubt and be
> > nice to him. Time will tell if he learnt his lessons the hard way
> > like I did, especially earlier in my "career" on usenet. I posted
> > like a total dumbass before I learned some of the dynamics.
> >
> > Give him another chance. Then if he screws up again, put him in to
> > permanent killfile.
> >
> > Forgive me for being soft hearted enough to root for an underdog. <g>
>
> Kent has been a tick on the arse of AFB for years. He is well aware of the
> dynamic here and those things which are objectionable in his posts. Chances
> have been given to Kent, guidance proferred, and start-overs endured with
> patience. Two things which are incapable of change in the forseeable and
> near-permanent futu the expansion of the universe, and Kent. Just sayin'.

And compassion? :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Jul 1, 7:42*pm, Omelet > wrote:


> Forgive me for being soft hearted enough to root for an underdog. <g>
> --

No, you used that line a little while ago, it's past it's expiration
date.

You've seen enough now to made your own decision, and apparantly it's
to encourage the pariah.

Omelet wrote:
> In article >,
> "Dave Bugg" > wrote:
>
>> Omelet wrote:
>>
>> > I guess it's just in me to give him the benefit of the doubt and
>> be
>>> nice to him. Time will tell if he learnt his lessons the hard way
>>> like I did, especially earlier in my "career" on usenet. I posted
>>> like a total dumbass before I learned some of the dynamics.
>>>
>>> Give him another chance. Then if he screws up again, put him in to
>>> permanent killfile.
>>>
>>> Forgive me for being soft hearted enough to root for an underdog.
>>> <g>
>>
>> Kent has been a tick on the arse of AFB for years. He is well aware
>> of the dynamic here and those things which are objectionable in his
>> posts. Chances have been given to Kent, guidance proferred, and
>> start-overs endured with patience. Two things which are incapable of
>> change in the forseeable and near-permanent futu the expansion of
>> the universe, and Kent. Just sayin'.
>
> And compassion? :-)

I keep asking myself that very question: Why is Kent so lacking in
compassion that he keeps showing up, like a bad case of irritable bowel
syndrome. In fact, Irritable Bowel Syndrome is called 'Kent' among the Inner
Mongolian tribes.

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

In article >,
"Dave Bugg" > wrote:

> > And compassion? :-)
>
> I keep asking myself that very question: Why is Kent so lacking in
> compassion that he keeps showing up, like a bad case of irritable bowel
> syndrome. In fact, Irritable Bowel Syndrome is called 'Kent' among the Inner
> Mongolian tribes.
>
> --
> Dave Bugg
> "For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
> But they're the 'Savior of our loved ones' when the thugs begin to
> loot." - Rudyard Kipling

Ok.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article
>,
tutall > wrote:

> On Jul 1, 7:42*pm, Omelet > wrote:
>
>
> > Forgive me for being soft hearted enough to root for an underdog. <g>
> > --
>
> No, you used that line a little while ago, it's past it's expiration
> date.
>
> You've seen enough now to made your own decision, and apparantly it's
> to encourage the pariah.

Ok, I will ignore him if that is the judgement of the list. I don't
wish to be killfiled for responding to him.

Kent can correspond by private e-mail if he wants. This one works...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Dave Bugg" > wrote in message
...
> Kent wrote:
>
>> The problem I have with his video is that he's
>> not using enough charcoal to grill.
>
> It's plenty of charcoal to grill enough meat for a family.
>
>> The grate temp. wtih that amount
>> of charcoal would not grill a steak char rare.
>
> Maybe not for an old, fart pervert who uses 'char rare' grilling as a
> masturbatory event. It must be awful to need an hour or two of stimuli to
> get yourself off.
>
> --
> Dave Bugg
> "For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
> But they're the 'Savior of our loved ones' when the thugs begin to
> loot." - Rudyard Kipling
>
The quantity of charcoal he used was a single layer spread evenly across the
whole charcoal grate of a 22" Weber.

What can oir do you barbecue or grill on that?? He said "ready to go". He
didn't talk about indirect. That won't even grill a brat!

Whadya cook?

Kent

"Sqwertz" > wrote in message
...
> On Thu, 1 Jul 2010 10:19:36 -0700, Kent wrote:
>
>> I suspect we've all used his lighting techniques, except maybe for the
>> "blowtorch" lighter. The problem I have with his video is that he's not
>> using enough charcoal to grill. The grate temp. wtih that amount of
>> charcoal
>> would not grill a steak char rare.
>
> Perhaps he's "slow grilling for tenderness" [sic]
>
> -sw
>
>
You should sear before or after, and then "low temp" cook in the WSM @ about
200-225F. His demo leaves you with a grill with at least 350F at the grate.

Kent

Omelet wrote:
> In article
> >,
> tutall > wrote:
>
>> On Jul 1, 7:42 pm, Omelet > wrote:
>>
>>
>>> Forgive me for being soft hearted enough to root for an underdog.
>>> <g> --
>>
>> No, you used that line a little while ago, it's past it's expiration
>> date.
>>
>> You've seen enough now to made your own decision, and apparantly it's
>> to encourage the pariah.
>
> Ok, I will ignore him if that is the judgement of the list. I don't
> wish to be killfiled for responding to him.
>
> Kent can correspond by private e-mail if he wants. This one works...

Don't worry about that, Om. If you want to respond to Kent, that is your
privilege to do so.

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

Kent wrote:

> The quantity of charcoal he used was a single layer spread evenly
> across the whole charcoal grate of a 22" Weber.
>
> What can oir do you barbecue or grill on that?? He said "ready to
> go". He didn't talk about indirect. That won't even grill a brat!

I read exactly what was said and understood it perfectly, smegma-fer-brains.
The amount of charcoal used will provide plenty of heat for a normal
grilling session for steaks, burgers, dogs, OR BRATS unless you were cooking
for a party instead of a family. Why would you even think that I was
referring to INDIRECT cooking, which takes a longer period of time and would
take MORE charcoal? Why do you not know just how long a chimney full of
charcoal will provide useable heat for grilling? Why are you constantly
asking questions that any normal person, who actually cooks with
charcoal --- whether lump or briquets --- should know? Why the
sexually-driven obsession with 'char rare'? The answer: you don't, nor have
you EVER, done any outdoor grilling or barbecue. YOU are a groupie. YOU are
a desperate, pathetic hanger-on. YOU read some books about grilling, watched
some cooking channel shows on barbecue, and thought being part of the
outdoor cooking crowd was THE in-thing to do. YOU are nothing but a fraud, a
poseur, a wanna-be.

Now, go on back to Sears and window shop the grills until you get a stiffie,
then fantasize about really cooking outdoors. Oh, and don't forget to post
your next proof that you have never actually grilled a thing: a formulaic
opinion of why the btu's of a said amount of charcoal in said amount of
equipment will not have the capability to grill said amount of meat. After
all, that is another typical Kentism, desperately arguing theoritical crap
into the ground because you have no real-world experience.
--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

Kent wrote:
> "Sqwertz" > wrote in message
> ...
>> On Thu, 1 Jul 2010 10:19:36 -0700, Kent wrote:
>>
>>> I suspect we've all used his lighting techniques, except maybe for
>>> the "blowtorch" lighter. The problem I have with his video is that
>>> he's not using enough charcoal to grill. The grate temp. wtih that
>>> amount of charcoal
>>> would not grill a steak char rare.
>>
>> Perhaps he's "slow grilling for tenderness" [sic]
>>
>> -sw
>>
>>
> You should sear before or after, and then "low temp" cook in the WSM
> @ about 200-225F. His demo leaves you with a grill with at least 350F
> at the grate.

Un-freakin'-believable. And Om thinks you are salvageable.

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

On 2-Jul-2010, Sqwertz > wrote:

> On Fri, 2 Jul 2010 09:48:50 -0700, Kent wrote:
>
> > You should sear before or after, and then "low temp" cook in the WSM @
> > about
> > 200-225F. His demo leaves you with a grill with at least 350F at the
> > grate.
>
> A steak? NO ****ING WONDER why you can't get a good sear on a
> steak and have it come out rare!
>
> Nobody cooks their steak at 200F (let alone sets up two
> grills/smokers for that purpose). And don't start spouting any of
> that sous vide shit - no respectabel steak house does that.
> Cooking a steak low and slow will not have any effect on it's
> tenderness when cooked rare. Read the artice I gave you
> yesterday.
>
> Sheesh.
>
> -sw

Unbelievable. I can't believe you got fished like that Steve. I'll
bet Kent is LHAO.

--
Brick said that.

Omelet > wrote:
> tutall > wrote:
> > On Jul 1, 7:42 pm, Omelet > wrote:

> > > Forgive me for being soft hearted enough to root for an underdog. <g>

> > No, you used that line a little while ago, it's past it's expiration
> > date.
> >
> > You've seen enough now to made your own decision, and apparantly it's
> > to encourage the pariah.
>
> Ok, I will ignore him if that is the judgement of the list. I don't
> wish to be killfiled for responding to him.
>
> Kent can correspond by private e-mail if he wants. This one works...

The only person who has been in my kf longer than K*nt is KSW.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/ Thank a Veteran! Support Our Troops!
http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~

On 7/2/2010 5:00 PM, wrote:

>
> I had to do a quick google to make sure I was reading right. It appears
> that you cleanse your colon (High colonic irrigation) to treat a brain
> problem. (cerebral constipation). And this process is required weekly
> to maintain your equilibrium.
>
> That sounds about par for the course.,
>

LoL, Thanks Brick

BBQ

"Dave Bugg" > wrote in message
...
> Kent wrote:
>
>> The quantity of charcoal he used was a single layer spread evenly
>> across the whole charcoal grate of a 22" Weber.
>>
>> What can oir do you barbecue or grill on that?? He said "ready to
>> go". He didn't talk about indirect. That won't even grill a brat!
>
> I read exactly what was said and understood it perfectly,
> smegma-fer-brains. The amount of charcoal used will provide plenty of heat
> for a normal grilling session for steaks, burgers, dogs, OR BRATS unless
> you were cooking for a party instead of a family. Why would you even think
> that I was referring to INDIRECT cooking, which takes a longer period of
> time and would take MORE charcoal? Why do you not know just how long a
> chimney full of charcoal will provide useable heat for grilling? Why are
> you constantly asking questions that any normal person, who actually cooks
> with charcoal --- whether lump or briquets --- should know? Why the
> sexually-driven obsession with 'char rare'? The answer: you don't, nor
> have you EVER, done any outdoor grilling or barbecue. YOU are a groupie.
> YOU are a desperate, pathetic hanger-on. YOU read some books about
> grilling, watched some cooking channel shows on barbecue, and thought
> being part of the outdoor cooking crowd was THE in-thing to do. YOU are
> nothing but a fraud, a poseur, a wanna-be.
>
> Now, go on back to Sears and window shop the grills until you get a
> stiffie, then fantasize about really cooking outdoors. Oh, and don't
> forget to post your next proof that you have never actually grilled a
> thing: a formulaic opinion of why the btu's of a said amount of charcoal
> in said amount of equipment will not have the capability to grill said
> amount of meat. After all, that is another typical Kentism, desperately
> arguing theoritical crap into the ground because you have no real-world
> experience.
> --
> Dave Bugg
>
>
I looked at that video again. The amount of charcoal Cheney used resulted in
a single layer of burning coals on the charcoal grate marginally more than
one coal high. That leaves 4-5 inches between the charcoal and the cooking
grate. On that 22" Weber with that charcoal arrangement you won't get
enough heat to grill a steak with the lid up.

Do you grill strip steak with a hood up or down? As I recall I don't think
you use the Weber for direct grilling. Maybe that's the difference in our
points of view.

As I write I'm grilling indirectly on the Weber Performer two USDA Prime
"Chuck Steaks". After salt and pepper I painted the meat with A-1 Sauce,
diluted with water and a small bit of vinegar. The hood down "Indirect oven"
temp. is 275F. To what temp. would you cook this? More than 175F?? I'm
thinking 175F, to the point where the meat begins to fall apart.

Thanks so much and a happy fourth to you Dave.

Kent

In article >,
Sqwertz > wrote:

> On Fri, 02 Jul 2010 06:01:37 -0500, Omelet wrote:
>
> > Ok, I will ignore him if that is the judgement of the list. I don't
> > wish to be killfiled for responding to him.
>
> And the other day you had a misguided hissy fit over people
> supposedly controlling how you post. Men doing that, in
> particular.
>
> Go figure.

That was over a single person... not the consensus of an entire list
babe. Not the same thing at all. I do give in to social pressure, but
not to individual control freaks.

It's kinda like having to follow the dress code at work. <g>

>
> ObFood: I just had a huge pulled pork sandwich for breakfast.
> This is the one from last week. This morning was even bigger.
>
> http://tinypic.com/usermedia.php?uo=...pIh4l5k2TGx c
> (With appologies if you already saw this in that other group)
>
> This morning I used mayo and lettuce, too. Mayo "souceproofs" the
> bread from getting soggy and lettuce... hmmm... is that illegal?
>
>
> -sw

Looks good. I had beef and mushroom pho' with baby spinach and
Cilantro. Last night's leftovers. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
"Dave Bugg" > wrote:

> > Kent can correspond by private e-mail if he wants. This one works...
>
> Don't worry about that, Om. If you want to respond to Kent, that is your
> privilege to do so.
>
> --
> Dave Bugg

Well, it has resulted in some useful advice to me from others here based
on my responses to him... :-) So it's not all bad!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Dave Bugg" > wrote:

> Kent wrote:
> > "Sqwertz" > wrote in message
> > ...
> >> On Thu, 1 Jul 2010 10:19:36 -0700, Kent wrote:
> >>
> >>> I suspect we've all used his lighting techniques, except maybe for
> >>> the "blowtorch" lighter. The problem I have with his video is that
> >>> he's not using enough charcoal to grill. The grate temp. wtih that
> >>> amount of charcoal
> >>> would not grill a steak char rare.
> >>
> >> Perhaps he's "slow grilling for tenderness" [sic]
> >>
> >> -sw
> >>
> >>
> > You should sear before or after, and then "low temp" cook in the WSM
> > @ about 200-225F. His demo leaves you with a grill with at least 350F
> > at the grate.
>
> Un-freakin'-believable. And Om thinks you are salvageable.

He needs to post a money shot of a "rare" steak he's grilled that way.

A rare seared steak never spends more than 5 minutes near a heat source,
or less depending on how thick it is cut.

Seared then long slow cooking is for large roasts of TOUGH meat. And it
never comes out "rare".
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article om>,
wrote:

> Anybody wants to watch me turn dead animal parts into mouth watering
> food that won't run the dogs off is welcome to stop by. BYOB.
>
> --
> Brick said that.

Where do you live? <g>
I'd even provide some of the dead birds and mammals...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 7/2/2010 7:36 PM, Kent wrote:
> "Dave > wrote in message
> ...
>> Kent wrote:
>>
>>> The quantity of charcoal he used was a single layer spread evenly
>>> across the whole charcoal grate of a 22" Weber.
>>>
>>> What can oir do you barbecue or grill on that?? He said "ready to
>>> go". He didn't talk about indirect. That won't even grill a brat!
>>
>> I read exactly what was said and understood it perfectly,
>> smegma-fer-brains. The amount of charcoal used will provide plenty of heat
>> for a normal grilling session for steaks, burgers, dogs, OR BRATS unless
>> you were cooking for a party instead of a family. Why would you even think
>> that I was referring to INDIRECT cooking, which takes a longer period of
>> time and would take MORE charcoal? Why do you not know just how long a
>> chimney full of charcoal will provide useable heat for grilling? Why are
>> you constantly asking questions that any normal person, who actually cooks
>> with charcoal --- whether lump or briquets --- should know? Why the
>> sexually-driven obsession with 'char rare'? The answer: you don't, nor
>> have you EVER, done any outdoor grilling or barbecue. YOU are a groupie.
>> YOU are a desperate, pathetic hanger-on. YOU read some books about
>> grilling, watched some cooking channel shows on barbecue, and thought
>> being part of the outdoor cooking crowd was THE in-thing to do. YOU are
>> nothing but a fraud, a poseur, a wanna-be.
>>
>> Now, go on back to Sears and window shop the grills until you get a
>> stiffie, then fantasize about really cooking outdoors. Oh, and don't
>> forget to post your next proof that you have never actually grilled a
>> thing: a formulaic opinion of why the btu's of a said amount of charcoal
>> in said amount of equipment will not have the capability to grill said
>> amount of meat. After all, that is another typical Kentism, desperately
>> arguing theoritical crap into the ground because you have no real-world
>> experience.
>> --
>> Dave Bugg
>>
>>
> I looked at that video again. The amount of charcoal Cheney used resulted in
> a single layer of burning coals on the charcoal grate marginally more than
> one coal high. That leaves 4-5 inches between the charcoal and the cooking
> grate. On that 22" Weber with that charcoal arrangement you won't get
> enough heat to grill a steak with the lid up.
>
> Do you grill strip steak with a hood up or down? As I recall I don't think
> you use the Weber for direct grilling. Maybe that's the difference in our
> points of view.
>
> As I write I'm grilling indirectly on the Weber Performer two USDA Prime
> "Chuck Steaks". After salt and pepper I painted the meat with A-1 Sauce,
> diluted with water and a small bit of vinegar. The hood down "Indirect oven"
> temp. is 275F. To what temp. would you cook this? More than 175F?? I'm
> thinking 175F, to the point where the meat begins to fall apart.
>
> Thanks so much and a happy fourth to you Dave.
>
> Kent
>
>
>
>
>
Cook it to what ever want. It's your meat. Most people around here will
cook a steak to blood rare(100° ), rare (120°), medium (140°), well
(160°), leather (180°)

I don't use "chuck steaks" for a steak. I use Sirloin, NY Strip,
Porterhouse or Prime Rib for steak meals. Chuck Steaks, I would use for
a small batch of chili, stew or goulash.

Turn up the heat, all you have to do is turn up the dial. Why wait so
long to cook "just a steak"?

BBQ

In article >,
"Kent" > wrote:

> "Dave Bugg" > wrote in message
> ...
> > Kent wrote:
> >
> >> The quantity of charcoal he used was a single layer spread evenly
> >> across the whole charcoal grate of a 22" Weber.
> >>
> >> What can oir do you barbecue or grill on that?? He said "ready to
> >> go". He didn't talk about indirect. That won't even grill a brat!
> >
> > I read exactly what was said and understood it perfectly,
> > smegma-fer-brains. The amount of charcoal used will provide plenty of heat
> > for a normal grilling session for steaks, burgers, dogs, OR BRATS unless
> > you were cooking for a party instead of a family. Why would you even think
> > that I was referring to INDIRECT cooking, which takes a longer period of
> > time and would take MORE charcoal? Why do you not know just how long a
> > chimney full of charcoal will provide useable heat for grilling? Why are
> > you constantly asking questions that any normal person, who actually cooks
> > with charcoal --- whether lump or briquets --- should know? Why the
> > sexually-driven obsession with 'char rare'? The answer: you don't, nor
> > have you EVER, done any outdoor grilling or barbecue. YOU are a groupie.
> > YOU are a desperate, pathetic hanger-on. YOU read some books about
> > grilling, watched some cooking channel shows on barbecue, and thought
> > being part of the outdoor cooking crowd was THE in-thing to do. YOU are
> > nothing but a fraud, a poseur, a wanna-be.
> >
> > Now, go on back to Sears and window shop the grills until you get a
> > stiffie, then fantasize about really cooking outdoors. Oh, and don't
> > forget to post your next proof that you have never actually grilled a
> > thing: a formulaic opinion of why the btu's of a said amount of charcoal
> > in said amount of equipment will not have the capability to grill said
> > amount of meat. After all, that is another typical Kentism, desperately
> > arguing theoritical crap into the ground because you have no real-world
> > experience.
> > --
> > Dave Bugg
> >
> >
> I looked at that video again. The amount of charcoal Cheney used resulted in
> a single layer of burning coals on the charcoal grate marginally more than
> one coal high. That leaves 4-5 inches between the charcoal and the cooking
> grate. On that 22" Weber with that charcoal arrangement you won't get
> enough heat to grill a steak with the lid up.

Place your palm flat and firmly on that grate, then tell me that. ;-)

>
> Do you grill strip steak with a hood up or down? As I recall I don't think
> you use the Weber for direct grilling. Maybe that's the difference in our
> points of view.
>
> As I write I'm grilling indirectly on the Weber Performer two USDA Prime
> "Chuck Steaks". After salt and pepper I painted the meat with A-1 Sauce,
> diluted with water and a small bit of vinegar. The hood down "Indirect oven"
> temp. is 275F. To what temp. would you cook this? More than 175F?? I'm
> thinking 175F, to the point where the meat begins to fall apart.
>
> Thanks so much and a happy fourth to you Dave.
>
> Kent

It won't be "rare" meat Kent. <sigh>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Kent wrote:
> "Dave Bugg" > wrote in message
> ...
>> Kent wrote:
>>
>>> The quantity of charcoal he used was a single layer spread evenly
>>> across the whole charcoal grate of a 22" Weber.
>>>
>>> What can oir do you barbecue or grill on that?? He said "ready to
>>> go". He didn't talk about indirect. That won't even grill a brat!
>>
>> I read exactly what was said and understood it perfectly,
>> smegma-fer-brains. The amount of charcoal used will provide plenty
>> of heat for a normal grilling session for steaks, burgers, dogs, OR
>> BRATS unless you were cooking for a party instead of a family. Why
>> would you even think that I was referring to INDIRECT cooking, which
>> takes a longer period of time and would take MORE charcoal? Why do
>> you not know just how long a chimney full of charcoal will provide
>> useable heat for grilling? Why are you constantly asking questions
>> that any normal person, who actually cooks with charcoal --- whether
>> lump or briquets --- should know? Why the sexually-driven obsession
>> with 'char rare'? The answer: you don't, nor have you EVER, done any
>> outdoor grilling or barbecue. YOU are a groupie. YOU are a
>> desperate, pathetic hanger-on. YOU read some books about grilling,
>> watched some cooking channel shows on barbecue, and thought being
>> part of the outdoor cooking crowd was THE in-thing to do. YOU are
>> nothing but a fraud, a poseur, a wanna-be. Now, go on back to Sears and
>> window shop the grills until you get a
>> stiffie, then fantasize about really cooking outdoors. Oh, and don't
>> forget to post your next proof that you have never actually grilled a
>> thing: a formulaic opinion of why the btu's of a said amount of
>> charcoal in said amount of equipment will not have the capability to
>> grill said amount of meat. After all, that is another typical
>> Kentism, desperately arguing theoritical crap into the ground
>> because you have no real-world experience.
>> --
>> Dave Bugg

> I looked at that video again. The amount of charcoal Cheney used
> resulted in a single layer of burning coals on the charcoal grate
> marginally more than one coal high...

.....snip of typical Kent goo-gah.

ROTFLOL!!! So very, very predictable. There's a guy just like you on an
internet trucking forum that I read. He doesn't possess a CDL, has never
driven a truck, but knows all about trucking. Unlike you, however, he is
forthright about his wannabe status.

--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling

On 7/2/2010 7:36 PM, Kent wrote:

>>
> I looked at that video again. The amount of charcoal Cheney used resulted in
> a single layer of burning coals on the charcoal grate marginally more than
> one coal high. That leaves 4-5 inches between the charcoal and the cooking
> grate. On that 22" Weber with that charcoal arrangement you won't get
> enough heat to grill a steak with the lid up.
>


BTW, I have used "just a layer of coals" to grill. IIRC, palm of hand 1
inch over grate was 1-1000, 2-1000 before I had to pull my hand away. I
think that's considered "very hot" and capable of grilling.

I did this test with lid off....

BBQ

"bbq" > wrote in message
...
> On 7/2/2010 7:36 PM, Kent wrote:
>> "Dave > wrote in message
>> ...
>>> Kent wrote:
>>>
>>>> The quantity of charcoal he used was a single layer spread evenly
>>>> across the whole charcoal grate of a 22" Weber.
>>>>
>>>> What can oir do you barbecue or grill on that?? He said "ready to
>>>> go". He didn't talk about indirect. That won't even grill a brat!
>>>
>>> I read exactly what was said and understood it perfectly,
>>> smegma-fer-brains. The amount of charcoal used will provide plenty of
>>> heat
>>> for a normal grilling session for steaks, burgers, dogs, OR BRATS unless
>>> you were cooking for a party instead of a family. Why would you even
>>> think
>>> that I was referring to INDIRECT cooking, which takes a longer period of
>>> time and would take MORE charcoal? Why do you not know just how long a
>>> chimney full of charcoal will provide useable heat for grilling? Why are
>>> you constantly asking questions that any normal person, who actually
>>> cooks
>>> with charcoal --- whether lump or briquets --- should know? Why the
>>> sexually-driven obsession with 'char rare'? The answer: you don't, nor
>>> have you EVER, done any outdoor grilling or barbecue. YOU are a groupie.
>>> YOU are a desperate, pathetic hanger-on. YOU read some books about
>>> grilling, watched some cooking channel shows on barbecue, and thought
>>> being part of the outdoor cooking crowd was THE in-thing to do. YOU are
>>> nothing but a fraud, a poseur, a wanna-be.
>>>
>>> Now, go on back to Sears and window shop the grills until you get a
>>> stiffie, then fantasize about really cooking outdoors. Oh, and don't
>>> forget to post your next proof that you have never actually grilled a
>>> thing: a formulaic opinion of why the btu's of a said amount of charcoal
>>> in said amount of equipment will not have the capability to grill said
>>> amount of meat. After all, that is another typical Kentism, desperately
>>> arguing theoritical crap into the ground because you have no real-world
>>> experience.
>>> --
>>> Dave Bugg
>>>
>>>
>> I looked at that video again. The amount of charcoal Cheney used resulted
>> in
>> a single layer of burning coals on the charcoal grate marginally more
>> than
>> one coal high. That leaves 4-5 inches between the charcoal and the
>> cooking
>> grate. On that 22" Weber with that charcoal arrangement you won't get
>> enough heat to grill a steak with the lid up.
>>
>> Do you grill strip steak with a hood up or down? As I recall I don't
>> think
>> you use the Weber for direct grilling. Maybe that's the difference in our
>> points of view.
>>
>> As I write I'm grilling indirectly on the Weber Performer two USDA Prime
>> "Chuck Steaks". After salt and pepper I painted the meat with A-1
>> Sauce,
>> diluted with water and a small bit of vinegar. The hood down "Indirect
>> oven"
>> temp. is 275F. To what temp. would you cook this? More than 175F?? I'm
>> thinking 175F, to the point where the meat begins to fall apart.
>>
>> Thanks so much and a happy fourth to you Dave.
>>
>> Kent
>>
>>
>>
>>
>>
> Cook it to what ever want. It's your meat. Most people around here will
> cook a steak to blood rare(100° ), rare (120°), medium (140°), well
> (160°), leather (180°)
>
> I don't use "chuck steaks" for a steak. I use Sirloin, NY Strip,
> Porterhouse or Prime Rib for steak meals. Chuck Steaks, I would use for a
> small batch of chili, stew or goulash.
>
> Turn up the heat, all you have to do is turn up the dial. Why wait so long
> to cook "just a steak"?
>
> BBQ
>
>
"Steak" refers only to cut and appearance mimicking a NY strip. The butcher,
somewhat humerously, decided to make it that shape. I'm very slowly at low
temp. indirectly roasting it to the point where it will fall apart, as you
would if you were braising beef. The somewhat humerous thing to me is that
it looks exactly like steakhouse NY strip. It's going to taste a lot better!
I'll report.

Kent

"Omelet" > wrote in message
news
> In article >,
> "Kent" > wrote:
>
>> "Dave Bugg" > wrote in message
>> ...
>> > Kent wrote:
>> >
>> >> The quantity of charcoal he used was a single layer spread evenly
>> >> across the whole charcoal grate of a 22" Weber.
>> >>
>> >> What can oir do you barbecue or grill on that?? He said "ready to
>> >> go". He didn't talk about indirect. That won't even grill a brat!
>> >
>> > I read exactly what was said and understood it perfectly,
>> > smegma-fer-brains. The amount of charcoal used will provide plenty of
>> > heat
>> > for a normal grilling session for steaks, burgers, dogs, OR BRATS
>> > unless
>> > you were cooking for a party instead of a family. Why would you even
>> > think
>> > that I was referring to INDIRECT cooking, which takes a longer period
>> > of
>> > time and would take MORE charcoal? Why do you not know just how long a
>> > chimney full of charcoal will provide useable heat for grilling? Why
>> > are
>> > you constantly asking questions that any normal person, who actually
>> > cooks
>> > with charcoal --- whether lump or briquets --- should know? Why the
>> > sexually-driven obsession with 'char rare'? The answer: you don't, nor
>> > have you EVER, done any outdoor grilling or barbecue. YOU are a
>> > groupie.
>> > YOU are a desperate, pathetic hanger-on. YOU read some books about
>> > grilling, watched some cooking channel shows on barbecue, and thought
>> > being part of the outdoor cooking crowd was THE in-thing to do. YOU are
>> > nothing but a fraud, a poseur, a wanna-be.
>> >
>> > Now, go on back to Sears and window shop the grills until you get a
>> > stiffie, then fantasize about really cooking outdoors. Oh, and don't
>> > forget to post your next proof that you have never actually grilled a
>> > thing: a formulaic opinion of why the btu's of a said amount of
>> > charcoal
>> > in said amount of equipment will not have the capability to grill said
>> > amount of meat. After all, that is another typical Kentism, desperately
>> > arguing theoritical crap into the ground because you have no real-world
>> > experience.
>> > --
>> > Dave Bugg
>> >
>> >
>> I looked at that video again. The amount of charcoal Cheney used resulted
>> in
>> a single layer of burning coals on the charcoal grate marginally more
>> than
>> one coal high. That leaves 4-5 inches between the charcoal and the
>> cooking
>> grate. On that 22" Weber with that charcoal arrangement you won't get
>> enough heat to grill a steak with the lid up.
>
> Place your palm flat and firmly on that grate, then tell me that. ;-)
>
>>
>> Do you grill strip steak with a hood up or down? As I recall I don't
>> think
>> you use the Weber for direct grilling. Maybe that's the difference in our
>> points of view.
>>
>> As I write I'm grilling indirectly on the Weber Performer two USDA Prime
>> "Chuck Steaks". After salt and pepper I painted the meat with A-1
>> Sauce,
>> diluted with water and a small bit of vinegar. The hood down "Indirect
>> oven"
>> temp. is 275F. To what temp. would you cook this? More than 175F?? I'm
>> thinking 175F, to the point where the meat begins to fall apart.
>>
>> Thanks so much and a happy fourth to you Dave.
>>
>> Kent
>
> It won't be "rare" meat Kent. <sigh>
> --
> Peace! Om
>
>
Om, this isn't a cut of beef you'd want to eat rare. It just looks like a
grilled rare strip steak. As I look at it now it looks great!

Kent

"bbq" > wrote in message
...
> On 7/2/2010 7:36 PM, Kent wrote:
>
>>>
>> I looked at that video again. The amount of charcoal Cheney used resulted
>> in
>> a single layer of burning coals on the charcoal grate marginally more
>> than
>> one coal high. That leaves 4-5 inches between the charcoal and the
>> cooking
>> grate. On that 22" Weber with that charcoal arrangement you won't get
>> enough heat to grill a steak with the lid up.
>>
>
>
> BTW, I have used "just a layer of coals" to grill. IIRC, palm of hand 1
> inch over grate was 1-1000, 2-1000 before I had to pull my hand away. I
> think that's considered "very hot" and capable of grilling.
>
> I did this test with lid off....
>
> BBQ
>
>
That test is worthless and means nothing. People talk and write about the "3
second test", placing your hand 3 inches over the grill and seeing if you
can take the heat for a full 3 seconds. It's not valid. Those that write
about that will show you a photo of a NY strip, surface grey, with grill
bands. That a long way away from what we want on the table.

Kent

On 7/2/2010 8:53 PM, Sqwertz wrote:
> On Fri, 02 Jul 2010 20:35:34 -0500, bbq wrote:
>
>> BTW, I have used "just a layer of coals" to grill. IIRC, palm of hand 1
>> inch over grate was 1-1000, 2-1000 before I had to pull my hand away. I
>> think that's considered "very hot" and capable of grilling.
>
> I never could understand that 2-3 second rule. Each person has
> different hands. Some people work a jack hammer and throw bricks
> around all day, while others sit at a keyboard all day and use
> Lubriderm religiously.
>
> Which one is going to feel the heat quicker?
>
> And there's always the alcohol factor.
>
> -sw


So true. I won't use it for barbecuing, but will if just grilling
steaks, burgers, etc. Just need to learn how much heat *your* hand can
take and what the temperature is at that point.

I think very hot is over 450°. Maybe I should write a book on using the
"hand test" and have a spread sheet to record the different temperatures
at which you pull your hand away.

I'll send it to Kent for editing !!!

Look for it on Amazon around August 15th, if the editor can make
corrections in a timely fashion....

BBQ

On 7/2/2010 9:04 PM, Kent wrote:
> > wrote in message
> ...
>> On 7/2/2010 7:36 PM, Kent wrote:
>>
>>>>
>>> I looked at that video again. The amount of charcoal Cheney used resulted
>>> in
>>> a single layer of burning coals on the charcoal grate marginally more
>>> than
>>> one coal high. That leaves 4-5 inches between the charcoal and the
>>> cooking
>>> grate. On that 22" Weber with that charcoal arrangement you won't get
>>> enough heat to grill a steak with the lid up.
>>>
>>
>>
>> BTW, I have used "just a layer of coals" to grill. IIRC, palm of hand 1
>> inch over grate was 1-1000, 2-1000 before I had to pull my hand away. I
>> think that's considered "very hot" and capable of grilling.
>>
>> I did this test with lid off....
>>
>> BBQ
>>
>>
> That test is worthless and means nothing. People talk and write about the "3
> second test", placing your hand 3 inches over the grill and seeing if you
> can take the heat for a full 3 seconds. It's not valid. Those that write
> about that will show you a photo of a NY strip, surface grey, with grill
> bands. That a long way away from what we want on the table.
>
> Kent
>
>
>
>
>
>
>

So you won't be my editor for my book on calibrating the "Hand Test"?

Damn...... Guess I will just have to write and publish it my self. Not
gonna look for another editor.

BBQ