| Nathalie Chiva |
On Thu, 2 Jun 2005 12:31:54 +0100, "Shaun aRe"
<shaun_are@zenlunatics.co.uk> wrote:
>We just use a hand-held squeezy plant misting spray, and pay it lots of
>attention. Also reduce air flow to the coals if possible, and keep the meat
>a reasonable distance from the coals.
>
>
>Shaun aRe
>
Actually, I have the same question about flare-ups - but in a gas
grill. How would I go about it? I don't want to extinguish the
gaslights by dousing them with water!
Nathalie in Switzerland
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| Monsur Fromage du Pollet |
Nathalie Chiva wrote on 04 Jun 2005 in rec.food.cooking
> On Thu, 2 Jun 2005 12:31:54 +0100, "Shaun aRe"
> <shaun_are@zenlunatics.co.uk> wrote:
>
> >We just use a hand-held squeezy plant misting spray, and pay it
> >lots of attention. Also reduce air flow to the coals if possible,
> >and keep the meat a reasonable distance from the coals.
> >
> >
> >Shaun aRe
> >
> Actually, I have the same question about flare-ups - but in a gas
> grill. How would I go about it? I don't want to extinguish the
> gaslights by dousing them with water!
>
> Nathalie in Switzerland
>
Unless you take the garden hose to it you won't extinguish the burner
on a gas grill. You might extinguish a small section of a burner for a
momment, but so does the wind.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 215 lbs. and dropping.
Continuing to be Manitoban
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| Sheldon |
Nathalie Chiva wrote:
> On Thu, 2 Jun 2005 12:31:54 +0100, "Shaun aRe"
> <shaun_are@zenlunatics.co.uk> wrote:
>
> >We just use a hand-held squeezy plant misting spray, and pay it lots of
> >attention. Also reduce air flow to the coals if possible, and keep the meat
> >a reasonable distance from the coals.
> >
> >
> >Shaun aRe
> >
> Actually, I have the same question about flare-ups - but in a gas
> grill. How would I go about it? I don't want to extinguish the
> gaslights by dousing them with water!
Ain't any of yoose ever heard of indirect heat... move the food to a
cooler spot/move the coals further from the food -- lower the gas or
turn off a part of the gas burners... wtf is so difficult? duh
Sheldon
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| Dave Smith |
Nathalie Chiva wrote:
>
> Actually, I have the same question about flare-ups - but in a gas
> grill. How would I go about it? I don't want to extinguish the
> gaslights by dousing them with water!
>
Just sprinkle some water on the orange flames from the fat. Not too much. The
gas will keep burning. If a small section of the gas flame is doused it will be
immediately re-ignited but any nearby flame.
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| Edwin Pawlowski |
"Nathalie Chiva" <Nathalie.Chiva.invalid@netcourrier.com.invalid> wrote in
message
> Actually, I have the same question about flare-ups - but in a gas
> grill. How would I go about it? I don't want to extinguish the
> gaslights by dousing them with water!
>
> Nathalie in Switzerland
Mole the food to another spot and let it burn out. Keep the lid open while
doing that so it does not smoke up the food.
You can eliminate flare ups on fatty foods by using indirect heat. Burner
on one side, food on the other.
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| ~patches~ |
Nathalie Chiva wrote:
> On Thu, 2 Jun 2005 12:31:54 +0100, "Shaun aRe"
> <shaun_are@zenlunatics.co.uk> wrote:
>
>
>>We just use a hand-held squeezy plant misting spray, and pay it lots of
>>attention. Also reduce air flow to the coals if possible, and keep the meat
>>a reasonable distance from the coals.
>>
>>
>>Shaun aRe
>>
>
> Actually, I have the same question about flare-ups - but in a gas
> grill. How would I go about it? I don't want to extinguish the
> gaslights by dousing them with water!
>
> Nathalie in Switzerland
We have natural gas grill as opposed to propane gas grill. A light
spritzing of water shouldn't put out the gasolights but it adds no
flavour. I prefer beer if grilling poultry for extinguishing flare-ups.
For other meats, we turn the burners down a little and move the meats
around.
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