Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard that
you can't use stainless steel for cooking food on a BBQ as SS is full of
nasties.
Can anyone confirm this?
TIA

"BIGEYE" wrote in message

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that you can't use stainless steel for cooking food on a BBQ as SS is full
of nasties.
Can anyone confirm this?
TIA


We here all know the answer, you were just asking a bunch of idiots in the
past.

Stainless steel is a very good material to cook on. Some of the best
cookware and the best grills use it, as well as medical devices, eating
utensils, etc. SS is required for many things in the food processing and
restaurants business because it can be sanitized and has not ill effects on
the food it touches.

GALVANIZED steel, the zinc plated stuff should not be used. Now you can
inform the know-nothings of the past with the true information.
--
Ed
http://pages.cthome.net/edhome/

"Edwin Pawlowski" wrote in message
m...

"BIGEYE" wrote in message

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that you can't use stainless steel for cooking food on a BBQ as SS is
full of nasties.
Can anyone confirm this?
TIA


We here all know the answer, you were just asking a bunch of idiots in the
past.

Stainless steel is a very good material to cook on. Some of the best
cookware and the best grills use it, as well as medical devices, eating
utensils, etc. SS is required for many things in the food processing and
restaurants business because it can be sanitized and has not ill effects
on the food it touches.

GALVANIZED steel, the zinc plated stuff should not be used. Now you can
inform the know-nothings of the past with the true information.
--
Ed
http://pages.cthome.net/edhome/


Thanks guys for the info. I cooked on mild steel plate BBQ's when abroad
with excellent results. However due to our crappy weather in UK the BBQ
won't be used too often.
If I used mild steel here, it would rust up quite quickly.

BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard that
you can't use stainless steel for cooking food on a BBQ as SS is full of
nasties.
Can anyone confirm this?
TIA



What a crock. Make it. Use it. Be happy. - GWE

On Sat, 12 Feb 2005 20:26:28 GMT, "Edwin Pawlowski"
wrote:


"BIGEYE" wrote in message

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that you can't use stainless steel for cooking food on a BBQ as SS is full
of nasties.
Can anyone confirm this?
TIA

Look in the kitchen of any restaurant. Lots of stainless. Deep fryer
kettles are nearly all stainless. In a tour of the Baxter's Soup
factory in Scotland, I saw big stainless vats cooking soups.

BIGEYE wrote:



Thanks guys for the info. I cooked on mild steel plate BBQ's when abroad
with excellent results. However due to our crappy weather in UK the BBQ
won't be used too often.
If I used mild steel here, it would rust up quite quickly.



What's the weather got to do with anything? I recently did a batch of
ribs up on the WSM in a snow storm at 5dF (-15C). Yummy.
--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Compared to copper and aluminum, SST is terrible at conducting heat.
That's why it's never used for grill surfaces and the best cookware
always has it laminated with aluminum or copper to spread the heat more
evenly.


BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard that
you can't use stainless steel for cooking food on a BBQ as SS is full of
nasties.
Can anyone confirm this?
TIA

"Tim Killian" wrote in message
...
Compared to copper and aluminum, SST is terrible at conducting heat.
That's why it's never used for grill surfaces and the best cookware always
has it laminated with aluminum or copper to spread the heat more evenly.


BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that you can't use stainless steel for cooking food on a BBQ as SS is
full of nasties.
Can anyone confirm this?
TIA


So should I use stainless steel, mild steel or what?

"BIGEYE" wrote in message
...
"Tim Killian" wrote in message
...
Compared to copper and aluminum, SST is terrible at conducting heat.
That's why it's never used for grill surfaces and the best cookware
always
has it laminated with aluminum or copper to spread the heat more evenly.


BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that you can't use stainless steel for cooking food on a BBQ as SS is
full of nasties.
Can anyone confirm this?
TIA


So should I use stainless steel, mild steel or what?

Tell us about your BBQ plate. Is it a plain, flat plate? How do you use it?

Stainless does conduct heat poorly, but the only real problem that causes is
uneven heat distribution when you're cooking over a concentrated flame. That
may or may not be an issue. It would be for a griddle used on a camp stove
(yes, I made one out of 1/8" stainless sheet around 35 years ago, and it was
worse than awful) but it could be completely irrelevant for other
applications.

--
Ed Huntress

"Ed Huntress" wrote in message
...
"BIGEYE" wrote in message
...
"Tim Killian" wrote in message
...
Compared to copper and aluminum, SST is terrible at conducting heat.
That's why it's never used for grill surfaces and the best cookware
always
has it laminated with aluminum or copper to spread the heat more
evenly.


BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have
heard
that you can't use stainless steel for cooking food on a BBQ as SS is
full of nasties.
Can anyone confirm this?
TIA


So should I use stainless steel, mild steel or what?

Tell us about your BBQ plate. Is it a plain, flat plate? How do you use
it?

Stainless does conduct heat poorly, but the only real problem that causes
is
uneven heat distribution when you're cooking over a concentrated flame.
That
may or may not be an issue. It would be for a griddle used on a camp stove
(yes, I made one out of 1/8" stainless sheet around 35 years ago, and it
was
worse than awful) but it could be completely irrelevant for other
applications.

--
Ed Huntress



Plain flat plate with wood burning fire underneath.

Steve Calvin wrote:

What's the weather got to do with anything? I recently did a batch of
ribs up on the WSM in a snow storm at 5dF (-15C). Yummy.

You're talkin' bbq, but bigeye is talkin' grillin. Grillers are more prone
to be sunny-only chefs :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

BIGEYE wrote:


Plain flat plate with wood burning fire underneath.


That wouldn't be my first choice as SS is a miserable conductor of heat
and you will end up with hot and cold spots. Try a thick piece of
aluminum, 12mm or so. It will heat evenly and will not rust.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

"BIGEYE" wrote in message
...
"Ed Huntress" wrote in message
...
"BIGEYE" wrote in message
...
"Tim Killian" wrote in message
...
Compared to copper and aluminum, SST is terrible at conducting heat.
That's why it's never used for grill surfaces and the best cookware
always
has it laminated with aluminum or copper to spread the heat more
evenly.


BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have
heard
that you can't use stainless steel for cooking food on a BBQ as SS
is
full of nasties.
Can anyone confirm this?
TIA


So should I use stainless steel, mild steel or what?

Tell us about your BBQ plate. Is it a plain, flat plate? How do you use
it?

Stainless does conduct heat poorly, but the only real problem that
causes
is
uneven heat distribution when you're cooking over a concentrated flame.
That
may or may not be an issue. It would be for a griddle used on a camp
stove
(yes, I made one out of 1/8" stainless sheet around 35 years ago, and it
was
worse than awful) but it could be completely irrelevant for other
applications.

--
Ed Huntress



Plain flat plate with wood burning fire underneath.

Well, that sounds like an invitation to hot-spots with stainless. I'd opt
for plain, mild steel. It distributes heat a lot better and it's easier to
cure, which makes it less likely to stick.

--
Ed Huntress

"Siggy" wrote in message
. com...
I think the issue is that you generally don't want to use any type of metal
container for cooking acidic sauces like BBQ sauce, spaghetti sauce, etc.
Supposedly, the tomato sauce will react with the metal container and
"color" its flavor. The recommended container is glass for these types of
sauces. Not sure I've ever been able to taste the "colored" flavor,
however. I guess I don't have a refined palette...



The Mrs. cooked up some lasagna in a aluminum cake pan once. I took one bite
and threw the whole works away. It had a very strong metallic taste.
Greg

"Edwin Pawlowski" wrote:
"BIGEYE" wrote in message

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that you can't use stainless steel for cooking food on a BBQ as SS is
full of nasties.
Can anyone confirm this?
TIA

We here all know the answer, you were just asking a bunch of idiots in
the past.

Stainless steel is a very good material to cook on. Some of the best
cookware and the best grills use it, as well as medical devices, eating
utensils, etc. SS is required for many things in the food processing and
restaurants business because it can be sanitized and has not ill effects
on the food it touches.

GALVANIZED steel, the zinc plated stuff should not be used. Now you can
inform the know-nothings of the past with the true information.

As Edwin said, all SS is food safe. The most commonly used a

Type 304

The most common of austenitic grades, containing approximately 18% chromium
and 8% nickel. It is used for chemical processing equipment, for food,
dairy, and beverage industries, for heat exchangers, and for the milder
chemicals.

Type 316

Contains 16% to 18% chromium and 11% to 14% nickel. It also has molybdenum
added to the nickel and chrome of the 304. The molybdenum is used to
control pit type attack. Type 316 is used in chemical processing, the pulp
and paper industry, for food and beverage processing and dispensing and in
the more corrosive environments. The molybdenum must be a minimum of 2%.

Type 414

Has nickel added (2%) for improved corrosion resistance. Typical
applications include springs and cuttlery.

Type 430

The basic ferritic grade, with a little less corrosion resistance than Type
304. This type combines high resistance to such corrosives as nitric acid,
sulfur gases, and many organic and food acids.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

"BIGEYE" wrote:
"Tim Killian" wrote in message

Compared to copper and aluminum, SST is terrible at conducting heat.
That's why it's never used for grill surfaces and the best cookware
always has it laminated with aluminum or copper to spread the heat more
evenly.

BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have
heard that you can't use stainless steel for cooking food on a BBQ as
SS is full of nasties.
Can anyone confirm this?
TIA

So should I use stainless steel, mild steel or what?

Mild steel if ya keep it seasoned and out of the weather, else SS.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

On Sat, 12 Feb 2005 18:02:45 -0500, "Ed Huntress"
wrote:

"BIGEYE" wrote in message
...
"Ed Huntress" wrote in message
...
"BIGEYE" wrote in message
...
"Tim Killian" wrote in message
...
Compared to copper and aluminum, SST is terrible at conducting heat.
snip
may or may not be an issue. It would be for a griddle used on a campstove
(yes, I made one out of 1/8" stainless sheet around 35 years ago, and it was
worse than awful) but it could be completely irrelevant for other applications.

--
Ed Huntress



Plain flat plate with wood burning fire underneath.

Well, that sounds like an invitation to hot-spots with stainless. I'd opt
for plain, mild steel. It distributes heat a lot better and it's easier to
cure, which makes it less likely to stick.

That's not barbeque (at least not in Texas), that's a grill. A former
supervisor had one of the most unusual rigs for that I've seen. He
had a huge barbeque pit with smoker constructed from an old butane
tank, mounted on a tandem axle trailer with 100 gal. water tank and
wood storage. The firebox on the end was about a 3' cube. The top of
the firebox was used as a grill and cooktop. This was a piece of 1/2"
inconel clad plate he had purchased from the plant salvage sale. It
conducted heat well and didn't corrode. He could do bacon, eggs, and
pancakes for a mob on that while the barbeque started, and at the same
time use it as a cook top for pots of sauce and beans.

Wonderful stuff if you could find a piece for a reasonable price. I
think Ed's right about the stainless, although it'd be fine as
expanded metal for the meat racks inside the pit.

Pete Keillor

"Peter T. Keillor III" wrote in message
...
On Sat, 12 Feb 2005 18:02:45 -0500, "Ed Huntress"
wrote:

"BIGEYE" wrote in message
...
"Ed Huntress" wrote in message
...
"BIGEYE" wrote in message
...
"Tim Killian" wrote in message
...
Compared to copper and aluminum, SST is terrible at conducting
heat.
snip
may or may not be an issue. It would be for a griddle used on a
campstove
(yes, I made one out of 1/8" stainless sheet around 35 years ago, and
it was
worse than awful) but it could be completely irrelevant for other
applications.

--
Ed Huntress



Plain flat plate with wood burning fire underneath.

Well, that sounds like an invitation to hot-spots with stainless. I'd opt
for plain, mild steel. It distributes heat a lot better and it's easier
to
cure, which makes it less likely to stick.

That's not barbeque (at least not in Texas), that's a grill.

Yeah, I think that's what he's describing. That's why I asked.

A former
supervisor had one of the most unusual rigs for that I've seen. He
had a huge barbeque pit with smoker constructed from an old butane
tank, mounted on a tandem axle trailer with 100 gal. water tank and
wood storage. The firebox on the end was about a 3' cube. The top of
the firebox was used as a grill and cooktop. This was a piece of 1/2"
inconel clad plate he had purchased from the plant salvage sale. It
conducted heat well and didn't corrode. He could do bacon, eggs, and
pancakes for a mob on that while the barbeque started, and at the same
time use it as a cook top for pots of sauce and beans.

Wonderful stuff if you could find a piece for a reasonable price. I
think Ed's right about the stainless, although it'd be fine as
expanded metal for the meat racks inside the pit.

Pete Keillor

Stainless makes a great rack-type grill, too. I spent 'way too many hours
making one for camping once upon a time. Then I forgot the damned thing at a
campground -- one that was about 300 miles away.

--
Ed Huntress

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that you can't use stainless steel for cooking food on a BBQ as SS is full
of nasties.
Can anyone confirm this?
TIA

It might be chrome covered stuff they refer to...

Maybe surgical stainless is safer / approved?
--


Regards,
Joe Agro, Jr.
http://www.autodrill.com
http://www.multi-drill.com

V8013

My eBay: http://tinyurl.com/3n8gj

Know a good travel agent? I need one. Really.

In article , BIGEYE
wrote:

"Tim Killian" wrote in message
...
Compared to copper and aluminum, SST is terrible at conducting heat.
That's why it's never used for grill surfaces and the best cookware always
has it laminated with aluminum or copper to spread the heat more evenly.


BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that you can't use stainless steel for cooking food on a BBQ as SS is
full of nasties.
Can anyone confirm this?
TIA


So should I use stainless steel, mild steel or what?



Stainless steel is harmless as a cooking surface, however it requires
constant coating with oil, because food sticks like crazy to it.
Unlike carbon steel, stainless steel does not develop an oxide layer
that can trap oils.
That oxide layer on carbon steel and cast iron is what makes it such a
good cooking surface.
Cast iron is even better because it is a much better heat conductor.
Stainless steel is the worst heat conductor of all, so it develops hot
spots very easily.

"BIGEYE" wrote in message
...
Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that
you can't use stainless steel for cooking food on a BBQ as SS is full of
nasties.
Can anyone confirm this?
TIA



Nonsense!!!

If there's any doubt, make sure you get 316 stainless, which is the least
chemically reactive of the 300 series stainless alloys.

Harold

"Tim Killian" wrote in message
...
Compared to copper and aluminum, SST is terrible at conducting heat.
That's why it's never used for grill surfaces and the best cookware
always has it laminated with aluminum or copper to spread the heat more
evenly.


Blink. Blink. Never used?

Surely, you jest!

Harold

On Sun, 13 Feb 2005 01:54:23 -0800, "Harold and Susan Vordos"
wrote:


"Tim Killian" wrote in message
...
Compared to copper and aluminum, SST is terrible at conducting heat.
That's why it's never used for grill surfaces and the best cookware
always has it laminated with aluminum or copper to spread the heat more
evenly.


Blink. Blink. Never used?

Surely, you jest!

Harold

http://www.magmaproducts.com/Products/products.html
http://www.magmaproducts.com/History/history.html

One of my clients

Gunner

It's better to be a red person in a blue state
than a blue person in a red state. As a red
person, if your blue neighbors turn into a mob
at least you have a gun to protect yourself.
As a blue person, your only hope is to appease
the red mob with herbal tea and marinated tofu.

(Phil Garding)

About ninety percent of the world's manufactured foods are manufactured in
316 or 316L stainless steel vessels as is most of the world's pharmaceutical
products. Beer is brewed in stainless vessels in all modern breweries. The
main reason NOT to use stainless steel plate for a barbeque is that
stainless is a relatively poor heat conductor and requires a larger burner
than a mild steel or copper. Also , for some reason , the food tend to stick
to a stainless steel plate much more strongly than to a mild steel or cast
iron plate. I've had all three, stainless stell,cast iron and mild steel. I
much prefer cast iron for that reason.


Tom Miller


"BIGEYE" wrote in message
...
Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that
you can't use stainless steel for cooking food on a BBQ as SS is full of
nasties.
Can anyone confirm this?
TIA

BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard that
you can't use stainless steel for cooking food on a BBQ as SS is full of
nasties.
Can anyone confirm this?
TIA


Building a BBQ are we ? We BBQ 12 months a year ourselves.

What I advise - go to the local hardware store and look for repair parts !

Might get a nice grill made for a large Weber or another and a periodic retro fix...

Just make to match.

Martin

--
Martin Eastburn, Barbara Eastburn
@ home at Lion's Lair with our computer
NRA LOH, NRA Life
NRA Second Amendment Task Force Charter Founder

"Martin H. Eastburn" wrote:
BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard
that you can't use stainless steel for cooking food on a BBQ as SS is
full of nasties.
Can anyone confirm this?
TIA

Building a BBQ are we ? We BBQ 12 months a year ourselves.
[]
Martin. Post some pics to alt.binaries.food if ya can.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

That must be why my Weber is all stainless.
--
Steve
"Martin H. Eastburn" wrote in message
...
BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have
heard that
you can't use stainless steel for cooking food on a BBQ as SS is
full of
nasties.
Can anyone confirm this?
TIA


Building a BBQ are we ? We BBQ 12 months a year ourselves.

What I advise - go to the local hardware store and look for repair
parts !

Might get a nice grill made for a large Weber or another and a
periodic retro fix...

Just make to match.

Martin

--
Martin Eastburn, Barbara Eastburn
@ home at Lion's Lair with our computer
NRA LOH, NRA Life
NRA Second Amendment Task Force Charter Founder




----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
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BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have heard that
you can't use stainless steel for cooking food on a BBQ as SS is full of
nasties.
Can anyone confirm this?
TIA




Only one thing to watch out for. Some stainless materials (such as
T304) suffer from "green rot" (sometimes called grain rot, and something
like intergranular exfoliation--can't remember exactly) when held at 600
to 1200 degrees. The temp varies with the stainless mix so the numbers
given are for T304. 99+% of time you won't see and real problems caused
by this but it is possible that the carbides will migrate in the
stainless and you end up with large grains of material instead of a
uniform mix of metal. The result is that the stainless will become
brittle and may start corroding.

We do use T304 in roasters for vegetables at about 750 F and haven't yet
had green rot problems that caused any failures of stressed components.

They had similar problems in some military weapons of stainless where
(In pics, and I don't know squat about guns) it appeared the metal
around where the hot gasses escaped looked like it had been disolved.

To the best of my memory, the problem occurs more when held at these
temps rather than because of passing through these temps. That is, you
can run the T304 at 1300f as long as you get there fast and cool off
fast but if you let it pass slowly through the middle temps, things will
degrade.

People like the BBQ hot and a plate/skillet may be used for "blackened"
fish and similar which would require both a grate and plate to spend a
lot of time between that 600 and 1200 mark.

So...after all this blowharding...I'd still use stainless myself G

Koz

On Sat, 12 Feb 2005 14:37:48 -0800, "Dave Bugg"
wrote:

Steve Calvin wrote:

What's the weather got to do with anything? I recently did a batch of
ribs up on the WSM in a snow storm at 5dF (-15C). Yummy.

You're talkin' bbq, but bigeye is talkin' grillin. Grillers are more prone
to be sunny-only chefs :-)

I think he's referring to what in some parts of the Empire is called a
BBQ (my experience is from Australia and New Zealand where I have
family and friends... not sure if the same holds true in England).
They differentiate clearly between grills, smokers and what they call
BBQ's... which are essentially gas or charcoal fired skillets.

Clay-

--
Standard Disclaimer:
My Employer gives my internet access, but I don't speak for them...
So blame me for saying something dumb, not them.

Clay Cahill 2004

"I would just like to say that after all these years of heavy drinking, bright lights and late
nights, I still don't need glasses. I drink right out of the bottle." - David Lee Roth

Clay Cahill wrote:

I think he's referring to what in some parts of the Empire is called a
BBQ (my experience is from Australia and New Zealand where I have
family and friends... not sure if the same holds true in England).
They differentiate clearly between grills, smokers and what they call
BBQ's... which are essentially gas or charcoal fired skillets.

Since BBQ is NOT a piece of equipment, but the meat produced via a specific
method of cooking, perhaps the Empire needs to differentiate a bit more,
wot. :-)
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

We had some horrible similar problems on some stainless steel tube
coils. Stuff looked fine when it was straight, put a bend in in it and
the grain structure made it look like a surface of an orange. Would not
pass NSF, whole batch got rejected, happened several times. Problem was
traced to a tube processor that held the tube a too high a heat for too
long, got some fairly excessive grain growth.

Koz wrote:



BIGEYE wrote:

Nobody seems to know the answer to this one.
I am considering using 6mm stainless steel as a BBQ plate. I have
heard that you can't use stainless steel for cooking food on a BBQ as
SS is full of nasties.
Can anyone confirm this?
TIA



Only one thing to watch out for. Some stainless materials (such as
T304) suffer from "green rot" (sometimes called grain rot, and something
like intergranular exfoliation--can't remember exactly) when held at 600
to 1200 degrees. The temp varies with the stainless mix so the numbers
given are for T304. 99+% of time you won't see and real problems caused
by this but it is possible that the carbides will migrate in the
stainless and you end up with large grains of material instead of a
uniform mix of metal. The result is that the stainless will become
brittle and may start corroding.

We do use T304 in roasters for vegetables at about 750 F and haven't yet
had green rot problems that caused any failures of stressed components.

They had similar problems in some military weapons of stainless where
(In pics, and I don't know squat about guns) it appeared the metal
around where the hot gasses escaped looked like it had been disolved.

To the best of my memory, the problem occurs more when held at these
temps rather than because of passing through these temps. That is, you
can run the T304 at 1300f as long as you get there fast and cool off
fast but if you let it pass slowly through the middle temps, things will
degrade.

People like the BBQ hot and a plate/skillet may be used for "blackened"
fish and similar which would require both a grate and plate to spend a
lot of time between that 600 and 1200 mark.

So...after all this blowharding...I'd still use stainless myself G

Koz

Dave Bugg wrote:

Clay Cahill wrote:


I think he's referring to what in some parts of the Empire is called a
BBQ (my experience is from Australia and New Zealand where I have
family and friends... not sure if the same holds true in England).
They differentiate clearly between grills, smokers and what they call
BBQ's... which are essentially gas or charcoal fired skillets.


Since BBQ is NOT a piece of equipment, but the meat produced via a specific
method of cooking, perhaps the Empire needs to differentiate a bit more,
wot. :-)
Dave -

Must be a novice at the grand BBQ instrument. We cook 12 months a year on ours.
We cook all sorts of meat as you say, cook corn in the shuck, beans in a pan,
and various bread and bread like materials. Meat is 'fried' or baked.
Others are rotated. Some are speared. The best was a birthday cake when
the family oven did a nose dive some 30 years ago. The cake came out perfect.

It is simply the kitchen wood burner transformed into a propane burning cooker.

Martin [ still learning on that machine ]
--
Martin Eastburn, Barbara Eastburn
@ home at Lion's Lair with our computer
NRA LOH, NRA Life
NRA Second Amendment Task Force Charter Founder

On Mon, 14 Feb 2005 16:29:48 -0800, "Dave Bugg"
wrote:

...BBQ is NOT a piece of equipment, ...perhaps the Empire needs to differentiate a bit more,
wot. :-)

Aye... But "Shrimp on the Barbie" sounds so much better than "Srimp on
the gasser with a sheet of steel on top."

Clay-

--
Standard Disclaimer:
My Employer gives my internet access, but I don't speak for them...
So blame me for saying something dumb, not them.

Clay Cahill 2004

"I would just like to say that after all these years of heavy drinking, bright lights and late
nights, I still don't need glasses. I drink right out of the bottle." - David Lee Roth

Clay Cahill wrote:

Aye... But "Shrimp on the Barbie" sounds so much better than "Srimp on
the gasser with a sheet of steel on top."

Why would anyone put shrimp on a blonde? :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

On Tue, 15 Feb 2005 09:49:55 -0800, "Dave Bugg"
wrote:

Clay Cahill wrote:

Aye... But "Shrimp on the Barbie" sounds so much better than "Srimp on
the gasser with a sheet of steel on top."

Why would anyone put shrimp on a blonde? :-)

Had an answer... but this being a family news group and all....


--
Standard Disclaimer:
My Employer gives my internet access, but I don't speak for them...
So blame me for saying something dumb, not them.

Clay Cahill 2004

"I would just like to say that after all these years of heavy drinking, bright lights and late
nights, I still don't need glasses. I drink right out of the bottle." - David Lee Roth

Dave Bugg wrote:
Clay Cahill wrote:

Aye... But "Shrimp on the Barbie" sounds so much better
than "Srimp on the gasser with a sheet of steel on top."

Why would anyone put shrimp on a blonde? :-)

Hmmmmm.
Never mind.

BOB

BOB wrote:

Dave Bugg wrote:

Clay Cahill wrote:


Aye... But "Shrimp on the Barbie" sounds so much better
than "Srimp on the gasser with a sheet of steel on top."

Why would anyone put shrimp on a blonde? :-)


Hmmmmm.
Never mind.

BOB


wonder if we're all thinking the same thing... ;-)

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Dave Bugg wrote:
Clay Cahill wrote:


Aye... But "Shrimp on the Barbie" sounds so much better than "Srimp on
the gasser with a sheet of steel on top."


Why would anyone put shrimp on a blonde? :-)


See "Tampopo", though she wasn't blonde.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

Dave Bugg wrote:
Clay Cahill wrote:


Aye... But "Shrimp on the Barbie" sounds so much better than "Srimp on
the gasser with a sheet of steel on top."


Why would anyone put shrimp on a blonde? :-)

Well, there used to be this porno site that specialized in anatomically
correct Barbies in various -- unusual -- positions, and. . .

--RC

"Dave Bugg" wrote:
Clay Cahill wrote:

Aye... But "Shrimp on the Barbie" sounds so much better than "Srimp on
the gasser with a sheet of steel on top."

Why would anyone put shrimp on a blonde? :-)

Ask Billie Bardy. ;-D

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


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