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Old 06-08-2005, 04:11 PM   #21
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boy howdy, i'll tell ya what!

what about propane, and propane accessories?
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Old 06-08-2005, 04:11 PM   #22
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I can also fry potatoes for home fries at a lower temp than I would fries.

May take longer to cook them, but they would still be fried, wouldn't they?
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Old 06-08-2005, 04:14 PM   #23
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Quote:
Originally Posted by buckytom
boy howdy, i'll tell ya what!

what about propane, and propane accessories?

Great for grilling!
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Old 06-08-2005, 04:14 PM   #24
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lol, bucky - not trying to start anything. USDA can do their barbecue any way they want.
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Old 06-08-2005, 04:16 PM   #25
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yep, that would still be frying imo. my fave home fries are cooked in bacon grease at fairly low temp, i guess to allow some of the grease to be absorbed by the spuds, but normally you wouldn't want too much fat to be absorbed...

ok just to make the conversation more convolluted: my sil makes eggs in enough oil that they don't really touch the bottom of the pan. i call it poaching in oil, but i guess it's really deep frying... (and btw, they're disgusting)
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Old 06-08-2005, 04:17 PM   #26
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Quote:
Originally Posted by buckytom
you wouldn't want too much fat to be absorbed...
WHO wouldn't?????
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Old 06-08-2005, 04:19 PM   #27
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Quote:
Originally Posted by Rainee
The United States Department of Agriculture says barbecue is any meat "cooked by the direct action of heat resulting from the burning of hardwood or the hot coals.

Not to belabor this point (but I will ) ...

Using the USDA definition of BBQ, grilling and BBQ can be the same thing.

I like your definition of BBQ better!
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Old 06-08-2005, 04:22 PM   #28
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EDIT: Nevermind.

BTW, is this George Foreman thing a good substitute for backyard 'grilling'? I used it to cook a steak last weekend, a really thick one, maybe 1 1/2" and I ended up burning the top before it cooked all the way through ... my b/f recommended reducing the heat and letting it cook longer so it's more even. Maybe I should get a cast iron grill.

I'm glad we went over this fat verses not fat thing with cooking ... next I want to try grilling salmon, and the way I made it on the skillet was to use olive oil. I didn't know if I should olive oil on the Foreman grill or not! I'm thinking no .... what about the seasoning I put on the salmon?
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Old 06-08-2005, 04:28 PM   #29
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Quote:
Originally Posted by jennyema
Not to belabor this point (but I will ) ...

Using the USDA definition of BBQ, grilling and BBQ can be the same thing.

I like your definition of BBQ better!

The difference is the in time.

Grilling hot & fast
BBQ low & slow
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Old 06-08-2005, 04:29 PM   #30
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Rebam, I think you misunderstood. Rainee is talkiing about putting a frying pan on the grill and using the heat from the coals to fire up her pan before cooking - not actually frying directly on the grate.

Don't have a George Foreman gadget, but I usually broil salmon or use my grill pan on top of the stove. I like salt, pepper, and dill on salmon, but that's just me. When I broil it I usually slather some oil or butter on first, then add seasonings. Haven't cooked any outside yet, but I think I would first try wrapping in foil (seasoned first) and not cooking it too long. Nothing worse than dry fish.
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