4391aas@hou2f.UUCP (A.SCHWARZ) (04/11/84)
Since the warm weather is coming, I have
started bar-b-que'ing again. This year I have purchased a smoker
type grill and love it. The instructions say to wipe the inside
of the cover after each use to prevent buildup. I'm amazed at how
pitch black this stuff is when I do wipe it off. Now I'm sure this
is going on the food, too. My questions:
1. What is this stuff doing to me?
2. Maybe I should leave the cover off??
If this sooty stuff is bad news, I don't think
it will change my habits since I like B-B-Q so much. Just curious,
that's all.richard@sequent.UUCP (04/13/84)
If you like BarBQing, read no further. When grease falls from meat on to the surface of the charcoal (or any extremely hot object) it is super-heated, and the resulting vapors condense on the underside of the meat. Although I do not know the details of the reaction, the residue apparently contains *extremely* carcinogenic compunds. I read this several years ago, and have long since forgotten the source, and would appreciate seeing substantiating arguments. (I'd actually prefer being disproved.) I believe that carcinogens on one ordinary stake were on the order of several packs of cigarets. Oh, well. If it weren't for pizza, I'd probably be a vegetarian myself be now. (Pizza without meat doesn't deserve the title.) ___________________________________________________________________________ The preceding should not to be construed as the statement or opinion of the employers or associates of the author. It is solely the belief... from the confused and bleeding fingertips of ...!sequent!richard
linda@inuxd.UUCP (Linda Pearlstein) (04/16/84)
Does grilling on a kitchen Jenn-Air grill produce the same sorts of carcinogens? she asked wistfully. The question arises in case the bad stuff arises from real coals; the Jenn-Air has only "fake" coals underneath the grilling elements -- these are made of some sort of metal. Linda Pearlstein AT&T Consumer Products Indianapolis
dyer@wivax.UUCP (Stephen Dyer) (04/17/84)
Turns out that the carcinogens are formed from the fats falling on the heated material--charcoal or pumice or metal doesn't matter much. -- /Steve Dyer decvax!bbncca!sdyer sdyer@bbncca
riddle@ut-sally.UUCP (Prentiss Riddle) (04/17/84)
What about charcoaled, browned or burnt foods containing no animal fats?
Is vegetarian BBQ okay? (Yes, such exists, and it can be quite delicious.)
--- Prentiss Riddle ("Aprendiz de todo, maestro de nada.")
--- {ihnp4,seismo,gatech,ctvax}!ut-sally!riddleriddle@ut-sally.UUCP (Prentiss Riddle) (04/19/84)
For more on veggie barbecue, take a look at net.cooks and/or net.veg.