On 2007-04-17, Rick F. > wrote:
> On 2007-04-14, Nonnymus > wrote:
>> Wally, I prefer the brown of combined food color, and only use it when
>> boiling a sirloin or porterhouse. For proper boiling of ribs, a green
>> colored smoke adds the proper cast to the mix.
>
> Hmm.. Might have to try that one.. Ever tried boiled hamburgers? Yum!

By the way.. I feel obligated to mention that my grandparents on my moms side
used to regularly eat broiled chicken that was plopped with a litle S&P into
a glass baking dish and chucked into the broiler for a while.. My mom told me
that it usually came out like shoe leather and crappy tasting at that.. Eww..
I did BBQ'd chicken last night on my K7 and never had to contend with flames
out of control and my chicken came out great -- all nice-n-juicy with good
'Yaki flavoring throughout..Mmm..