Lights with a match and a single page of newspaper. Hot coals in about 5 minutes, No aftertaste. Durable. About $10. Charcoal chimney.
Thanks, I'll check this out. We only cook out a handful of times per year, but I find that I have to use a lot of lighter fluid, which is where the nasty taste comes from. A little taste, I can live with, but too much lighter fluid, and it's pretty repulsive, and could even pose health hazards. Propane wouldn't do that. They sell simple, basic full-sized propane grills at Lowe's from $99-$119. I may let my father get me that for Birthday #61 next month. I think he'd have been okay with that.
My father was the cook-out master, had it down to a science, but growing up, I was taught that rare meat, or indeed any meat that did not have all the pink cooked out of it, was nasty and not fit to eat. Everything we had from the grill, was so thoroughly cooked, that A-1 Steak Sauce was needed in abundance. (Donald Trump flies in the face of all culinary sophistication, and likes his meat the same way.) As our family economics became better over the years --- frugal didn't even begin to describe it --- my father discovered
filets mignons, but he could not get his head around such a thick steak that cannot easily be grilled well-done, so he'd slice them horizontally so that they would be small, thin steaks. My cousin's husband, Baltimore guy, found this bizarre and questioned it, but as my father noted, that didn't keep George from eating his fill of them!
Sorry for the thread drift (miss my father), let's talk about guns now.
That is a subject that can never be exhausted.
Topic: Best Long Range Rifle Out of Box (Read 7878 times)