[Blindtlk] Grilling question

Mon Aug 23 16:07:46 UTC 2010

I think they just called it a grilling pan for barbecues.  It is a 
pretty good size, however.

Connie Canode
At 01:31 AM 8/23/2010, you wrote:
>Huh.  What's the pan called?  I have a little grill that might be able to
>use that.
>Jim
>
>
>-----Original Message-----
>From: blindtlk-bounces at nfbnet.org [mailto:blindtlk-bounces at nfbnet.org] On
>Behalf Of Constance Canode
>Sent: Sunday, August 22, 2010 11:27 PM
>To: Blind Talk Mailing List
>Subject: Re: [Blindtlk] Grilling question
>
>Everyone,
>
>The newer gas grills don't use rocks, but flat metal pieces that are
>a part of the grill.  No mess, no fuss.  It is great.  Also, I found
>a pan that you can put on top of the grill instead of cooking on the
>grill surface itself.  It is a non-stick surface, cleans up in the
>kitchen like a breeze and has tiny holes in it allowing the heat to
>get to the food, yet keeping the fats from the meat in the pan in a
>trough so the grill surface and underneath doesn't get dirty at
>all.  Found it on QVC.  Also, there is a grill cleaner called grill
>daddy.  You fill it with water and clean the grill surface itself
>while it is hot.  It has a brush on the end of it and the water turns
>to steam.  Rick loves it, although with that pan we have, unless we
>are having a large number of people over, we haven't used the grill
>surface itself since we bought the pan.
>
>Connie Canode
>At 08:13 PM 8/22/2010, you wrote:
> >Marion,
> >
> >Depending on what I'm grilling, I'll turn the flame down, some, after
> >heating the grill.  I don't do it for burgers, because they cook pretty
> >quickly.  But, for steaks, I cook them on high, for about two minutes on
> >each side, and then turn the flame down.  I always cook pork on medium or
> >lower.
> >
> >Cindy
> >----- Original Message -----
> >From: "Marion Gwizdala" <blind411 at verizon.net>
> >To: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
> >Sent: Sunday, August 22, 2010 8:40 PM
> >Subject: Re: [Blindtlk] Grilling question
> >
> >
> >Cindy,
> >     I'm not all that familiar with gas grills, choosing to use charcoal or
> >hard woods, so my input may not be completely accurate. My understanding,
> >though, is that, when using a gas grill, the heat is turned up high until
> >the rocks get hot. Once they are heated, don't you turn the heat down and
> >let the hot rocks do the grilling while the burners keep them hot?
> >     The only time I close the lid is when I am smoking, not grilling. When
> >smoking, once the lid is closed it is not opened except to rotate items to
> >ensure a more even cooking time if the fire box is at the end, as is the
> >case on my equipment.
> >     Also, another thing I want to share with those purists among us who
>opt
> >for charcoal and hard wood fires for their barbecues is the use of a
> >charcoal chimney. This is a metal container about 12" tall and 6" wide that
> >is used to start the coals, avoiding the use of petrochemicals to start the
> >fire. The coals are placed in the upper portion of the chimney and
>newspaper
> >in the bottom 2". The newspaper is lighted and starts the bottome layer of
> >coals, working its way up the chimmney to start the remainder of the coals.
> >It takes about 20 minutes to start the coals. Even when using hardwood, I
> >start with a bed of coals, adding the green woods for smoking. Since I have
> >a large Grandfather Oak in my yard, I am never at a loss for wood. I also
> >ask my neighbors to give me prunings from their orange trees, as well as
> >purchase mesquite and hickory from our big box store. BTW, for smoking,
> >chunk wood soaked overnight is far better than chips, since the chunks burn
> >much more slowly and produce more smoke. For adding a bit of smokey flavor
> >to grilled foods, the chips work better, since they burn faster. This is an
> >instance when you may want to close the lid!
> >     FYI, I mentioned I was smoking for an "End of Summer" Party for my
>wife
> >before she went back to grad school. It took about 18 hours to smoke the 20
> >lbs. of pork, but it fell off the bone and into my special recipe barbecue
> >sauce quite nicely! Since I used boneless, skinless chicken breasts, they
> >only took about 4 hours to smoke! Now the party is over and I am still
> >enjoying the leftovers. They always taste better the next day!
> >
> >Smokingly yours,
> >Marion
> >
> >----- Original Message -----
> >From: "Cindy Handel" <cindy425 at verizon.net>
> >To: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
> >Sent: Sunday, August 22, 2010 6:56 PM
> >Subject: Re: [Blindtlk] Grilling question
> >
> >
> > > Hi Tom,
> > >
> > > When I grill, on my gas grill, I heat the grill for about 10 minutes.
> > > Then,
> > > for burgers, depending on how thick they are, you should put them on the
> > > grill.  Yes, you can close the lid.  Grill them for five to seven
>minutes
> > > on
> > > each side.  If they're very thick, do them for seven or eight minutes on
> > > each side.  If they're the paddies which are pre-formed, five minutes on
> > > each side, on high flame should be fine.
> > >
> > > Cindy
> > > ----- Original Message -----
> > > From: "Tom Cramer" <tom.cramer1 at gmail.com>
> > > To: "Advice and support for blind cooks" <blind-cooks at nfbnet.org>
> > > Cc: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
> > > Sent: Sunday, August 22, 2010 6:13 PM
> > > Subject: [Blindtlk] Grilling question
> > >
> > >
> > > Hello everyone,
> > >
> > > I have VERY little experience grilling anything.  I am also totally
>blind.
> > > I just bought one of those little Weber carry and go gas grills.  Does
> > > anyone have any good grilling advice?  I have a couple of burger patties
> > > that I thought I'd try tonight.
> > > What I don't remember is whether or not when I'm grilling, I grill with
> > > the
> > > cover on or leave the grill open as the burgers are cooking.
> > > I'm a bit worried, as I don't have any sighted assistance this weekend
>but
> > > think I might be able to do it if I'm careful.
> > > Any tips or advice?
> > > Tom
> > >
> > >
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> > >
> > >
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