Hi Tom:

Are you not concerned over carcinogens in grilled food?

http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines
http://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.