Hi Tom:
Are you not concerned over carcinogens in grilled food?
http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amineshttp://www.atsdr.cdc.gov/tfacts69.html
Marilyn
----- Original Message -----
From: "Tom Bri" <[log in to unmask]>
> I use my grill outdoors a lot, and grill up several days worth at a time.
> It
> keeps well in the fridge. I will do a variety of meats so I have some
> different tastes and textures.
>
> On the grill, I sometimes 'smoke meat'. Just push it all the way to the
> back
> and close the lid and leave it overnight. In the morning it has become
> done.
> But be careful not to use too much heat, I burned some the first few
> times.
> Venison and beef both do well this way. Pork too, actually.