Here's a link to the L.A. Times article today by Russ Parsons,
"Simplicity is the Key to Perfect Grilling." http://tinyurl.com/5ndaqf

Incidentally, he agrees that it's a good idea to remove the membrane
from pork spareribs. Not that I expect those who don't to change
their minds. :-)

The Food section today also has a nice Indian-ish recipe for grilled
leg of lamb. Definitely sounds good enough to try. Seems to me I saw
boneless leg of lamb at TJ's recently. -aem

"aem" > wrote in message
...
> Here's a link to the L.A. Times article today by Russ Parsons,
> "Simplicity is the Key to Perfect Grilling." http://tinyurl.com/5ndaqf
>
> Incidentally, he agrees that it's a good idea to remove the membrane
> from pork spareribs. Not that I expect those who don't to change
> their minds. :-)
>
> The Food section today also has a nice Indian-ish recipe for grilled
> leg of lamb. Definitely sounds good enough to try. Seems to me I saw
> boneless leg of lamb at TJ's recently. -aem


Thanks for the URL I don't get the times any more.

FYI I also believe removing the membrane is critical. It's really easy, just
start a tiny corner and grab with a dry paper towel and pull with a moderate
even force.


--
Old Scoundrel

(AKA Dimitri)