Skip to comments.Up Close & Edible: Barbequed Meats(FEAR FEAR FEAR FEAR!)
Posted on 05/28/2007 6:29:41 AM PDT by Leisler
May 25, 2007 - Before getting fired up over your Memorial Day barbecue, take a moment to contemplate the capacity of your grill. It might be stainless steel and heat tolerant, but it may also be a conduit for cancer, E. coli, salmonella and unhealthy doses of sodium. Bottom line: barbecue chicken may be great for holiday get-togethers, but it's only healthy if you properly prepare and cook the meat, eat in moderation and have some fruits and vegetables on the side.
(Excerpt) Read more at msnbc.msn.com ...
looking forward to bar-b-qued steak later
I like mine with lettuce an tomato.
Heinz Fifty-seven and French fried potatoes.
Big kosher pickle and a cold draft beer.
“I like mine with lettuce an tomato,”
Heinz 57 and french-fried potatoes.
Big kosher pickle and a cold draft beer,
Good God Almighty, which way do I steer
For my Cheeseburger in Paradise?
- Jimmy Buffett.
Death by T Bone - that’s how I want to go!
I’ll be roasting carrots, potatoes, onions and mushrooms for the side dish.
I prefer the veggies to any burger.
Oh good grief - what a bunch of ninnies.
It should say, “This special Panic-Inducing Report brought to you by the Department of People Who Want to Ruin Everything.”
Yup, thats what I was thinking
And I live on a sailboat.
I don't pay much attention to wine drinkers - just thought I'd throw that out there :)
Uh, that’s “The Department of People Who Want to RUN Everything!”
Have a blessed Memorial Day.
What about The Children?
“Heinz Fifty-seven and French fried potatoes.
Big kosher pickle and a cold draft beer.”
C’mon over. I’ll set up the grill; propane or charcoal.
What doesn't kill me, only makes me fatter. Yum!
barbecue chicken may be great for holiday get-togethers, but it's only healthy if you properly prepare and cook the meat
But that traditional combination of sweet and salty may have a price.
Recent research shows that cooking meat at high temperatures could increase your risk of cancer
saw off any charred pieces and wrap the grate in foil with holes, to minimize exposure to carcinogens.
chicken is a healthier choice over richer barbecue favorites, like ribs....eat fattier portionssuch as wingsin moderation. "Yes, even I have had chicken wings before,"
"Let vegetables and fruits and grains that make up most of your plate. Make meat the side dish."
A "side dish" of meat with "charred pieces" ready to be sawed off (and eaten), cooked (smoked) chicken, non-"sweet and salty" BBQ sauce (vinegar based), legumes (beans) and vegetables (creamed corn), and grains (dinner rolls not shown).
Perfectly Newsweek-compliant BBQ health food Memorial Day meal.
a better strategy is to do what i do:
never clean your grill, then it builds up a protective coating of carbon which everyone knows is used to purify stuff.
Liberals live in abject fear that somewhere, someone is having a politically incorrect good time. We’re grilling hamburgers, hot dogs, chicken, ribs and sausages this afternoon. And if I die three minutes earlier because of it, it will be worth it. Take that, pathetic liberals.
Plus, all the carbon on your grill is not in the atmosphere, so you're doing your part to prevent Global Warming (TM)!
yes, i agreee, and i am always looking for new ways to minimize my carbon footprint. now i can add barbeque to that list.
>> I hear Rosie’s celebrating the Holiday in her own unique way...
Rosie? I thought it was Monica.
By 20 oz. Angus Porterhouse!
LIFE: a sexually communicable disease with a 100% mortality rate. SAVE US LIBS. .SAVE US!!!
So are we. We are going to bbq it, salt it, enjoy it, skip the vegetables and have some chips and a couple beers. Can’t beat that. Oh yes, we had ice cream too along with some candy over this weekend. We’re enjoying God’s beautiful weather, NO TV, just some good music, just the birds, the dogs, the yard and the memory of all of those who have gone before us in order for us to be able to do just that. Pity those who are always so busy installing fear and negative thoughts. They must live AWFUL lives.
BUT... that’s them and we’re us so...enjoy your steak friend as we will too. Happy Memorial Day!
You might check with Al Gore to see if cooking on your carbonized grill might make you a perpetual source of monetized carbon credits.
I kind of think leaving all that char on the grill does the same as burning the inside of a whiskey barrel. Kind of adds a ‘aged’ hint to the food. Besides, I don’t like cleaning.
I’m buying a new grill this coming weekend. Then it’s to the butcher to pick up a couple beautiful ribeyes, brats and ‘tater salad. If some jerk wants to fill himself with rabbit food, so be it. That just leaves more meat for me.
I was real happy when mad cow disease was on the MSM everyday. Meat was down by half in price. I was eating like Henry the 8th, 9th and a bit of the 10th. My cholesterol must of been in four digits.
Isn't that the left side of the Porterhouse? NY Strip on the right?
Oh no—give me a ribeye every time. That marbling, that flavor!
Twice-baked potatoes and mushrooms simmered in butter and garlic, corn-on-the-cob (BBQ’ed, of course) and maybe even a grilled squash mix.
Oh, and PETA/CSPI, did I also mention I make THESE little guys:
(MEMORIAL BBQ RECIPE ALERT!!!!)
20-25 medium shrimp, uncooked, shelled, deveined and legs removed
1 lb bacon, each slice cut in half
2 medium jalapenos, seeded and cut into slivers
8 oz Philadelphia cream cheese (NOT the soft kind!)
Salt and pepper to taste
For each shrimp, spread a small amount of cream cheese on the underside.
Place a small sliver of jalapeno in the shrimp.
Wrap shrimp with bacon and hold in place with toothpicks.
Grill over medium high heat on BBQ until bacon done.
Oh, and Newsweak? Eat your heart out.
This evening I’ll be charcoal grilling(that’s the only way to fly) some lightly Hickory Smoked 3.5 inch thick cut Fillet Mignon with some baked potatoes, grilled corn, and baked beans. I already got the cooler full of Guinness Extra Stout, and I’m ready! This alarmist news story be dammed! ;^)
Too bad I’m working today.....
I appreciate a ribeye, but I’ve found no other cut is like eating a stick of butter than the fillet. Plus the fact a good one is so soft you can almost cut it with a fork.
Yep. That sure helped the meat budget. Now, I'm waiting for corn season to begin. Until then, it's fresh asparagus for me.
"MORE WOMEN BEATEN BY DRUNKEN MEN DURING THE SUPER BOWL"
Which proved to be from the imagination of an imaginative reporter.
Lucky for me, I live in NH now (a refugee from Kaliforniastan) and the seafood here is really incredible and CHEAP.
But not today—pretty much everything is closed, thankfully. At least a few people “get it”.
Slightly O/T, but I had to put up with the overflow of moonbats coming up/down from Conway yesterday to hear Obama speaking. Sheesh!
What was the breaking straw that moved you from CA?
Yes. I prefer to have the fillet cut by the butcher, it's allot better that way IMHO. I almost always have to get them to cut all of my steak by request because what they put out for people to buy is almost never thick enough, especially in the higher quality grades. A steak less than 1 inche thick is like beef jerky on the grill, unless you cook it for a very short time, and what fun is a short cookout? I always go for 1.5 inches for ribeyes and strips, 3 - 3.5 inches thick on fillets because they tend not to be that big in diameter, and are super tender when they are that thick. They almost melt in your mouth!
I grilled up a couple of ribeyes for Mrs. hotshu & myself on Friday. It set our appetites for an all day barbeque Sunday. Slow roasted pork butt, two beef chuck roasts and two tri-tips all infused with a glorious combination of pecan and hickory smoke over eleven hours. Scrumptious! Thank goodness for freezers. This may hold us ‘til July 4. NOT!
You’re making me hungry!!
Dead cooked animals RULE!
Menu for today:
Tater Salad w/ New Potatoes, skin on
Corn on the Cob
2-3 Cold Newcastle Brown Ales, Sweet Tea for the Kids
It’s good to be an American