Kyocera cutlery (was [geeks] Be)

[Joshua D Boyd]

On Sat, Jun 29, 2002 at 05:37:28PM -0500, Jennifer Sharp wrote:

> I have yet to teach James how to grill stuff. My father-in-law knows
> not this practice either. When James cooks it it's underdone, when Jim
> cooks it it's burnt. :P  Of course they ARE using charcoal, which is
> more difficult to control. I need to get my dad and his big honkin gas
> grill up here to teach these boys the manly art of outside cooking.  I
> mean, it truly is summer when you are sitting out in the back with a
> big ol' juicy burger grilled over mesquite and a huge glass of iced
> tea dripping from condensation and a plate of potato salad and baked
> beans balanced on your knees.

And how does one work in mesquite with a gas grill?  I think charcoal
is better.  As to underdone (and this isn't saying anything about the
proper way to get it to the done point), I gave up, and now I check
done-ness with a thermometer.  I spent too much time grilling in the
dark where it is hard to judge by look alone.  I get a lot less
complaints about over/under done now.

I too prefer the moving it minimally.  I find it easy to do chicken
(not bbq, btw) with only 2 flips.  Beef causes a bit more trouble.

-- 
Joshua D. Boyd