Posted on 05/18/2021 9:06:26 AM PDT by mylife
Looking for a more hygienic way to roast a hot dog that doesn’t involve it rolling around on a rarely cleaned grill? Taking advantage of the Coandă effect, YouTube’s NightHawkInLight has created a bizarre BBQ alternative that instead levitates a wiener inside a red hot coil.
Even if you’re not familiar with the Coandă effect, you’ve probably seen a video or two online of it in action, and have definitely experienced it in real life. Named after Romanian inventor Henri Coandă, it describes an effect where a fluid jet—either a liquid or gas—has the tendency to cling to the contours or a convex surface. If you’ve ever tried to empty a mug into a sink and had the coffee run down the side and drip off the bottom of the mug, that’s the Coandă effect at work. But it can also be used to make objects with curved surfaces float using an air gun by generating lift that counteracts the effects of gravity, like ping pong balls, oranges, screwdrivers, and now grilling season staples.
(Excerpt) Read more at gizmodo.com ...
Or you could just boil it.
my burger is flippin and floppin.. it’s out of control!
blechh, hope you seared it 1st
Pick me! Pick me! I'll volunteer!
Ignite the grill, then it’s sterile. OTOH, maybe don’t investigate too closely how sausege is made. B-D
Anthony Weiner approved!......................
I generally like my dogs steamed or deep fried.
Best dog shop in the world is this place:
Sounds like you’d like yours ‘cremated’!! (-:
At the end of the day it’s just messin’ with blowing air over the top of it.
i.e. one end is cold and uncooked.
We use a CharGrill that uses propane to light the charcoal and wait until the inside temp is about 450 degrees.
Then, I put on the grill what I will be grilling and close the lid except to turn the chosen protein and vegies.
There “ain’t” too many germs/viruses that can handle 450 degrees.
Wrong off the bat. I have two charcoal mini Webber BBQs on my deck. I use both when people are over. As soon as I’m done with the grills I dump the grills in a pan of hot soapy water and later scrub them with a Brillo pad. In my youth I would use the filthy grills that are sometimes found in campgrounds. I figured that enough heat will kill anything dangerous. I lived through that, so. ..
Boiled, yuck!
did I say cremated? lord no! thats why you do the final cook in water
Nothing better than Earl Campbell’s hotlinks grilled until they rip open, throw onto a decent bun and covered with mustard and home-made kimchee (or sauerkraut, *I make both*) and a side of Ranch Style Beans. Mmm-hmm.
While I like the Varsity, my favorite was always
a place called “Lum’s” they boiled their dogs in beer.
At least until the powers that be decided that since
children could end up eating beer it was zoned out of
existance...
Looks rather Rube Goldberg approach, and sadly it looks like it only cooks half the dog.
once they rip open you lose all the juices..
ummmmmmm, that’s not grilling.
Lost me on the very first sentence. Who the heck DOESN’T want a good doggie rolled around on a nicely oiled and seasoned grate? Geez... that’s what makes ‘em taste good.
I went to the Varsity in the late 50s. I was in town for the Ga Tech/Alabama game. The Tech chant for the game is forever etched in my memory: “Ko Tex (Go Tech), stop that crimson tide.”
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