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I have been schooled. Thank you.
I actually believe BBQ is the only suitable way of cooking meat. Charcoal combustion creates infrared radiation and reduces pufa content via partial hydrogenation and dripping. Slow low temp cooking creates less cancerogenic compounds in meat. Marinating meat before BBQ in vinegar or lemon juice reduces policyclic aromatic hydrocarbons even lower. One more controversial idea about BBQ is that pyrolysis of wood charcoal releases a lot of phenolic compounds and some of them good antioxidants and mitochondrial uncouplers.
BBQ made this way works for me like benzos. Believe or not.
@yerrag
This really needs a whole thread. I am willing to test this theory out on myself.I actually believe BBQ is the only suitable way of cooking meat. Charcoal combustion creates infrared radiation and reduces pufa content via partial hydrogenation and dripping. Slow low temp cooking creates less cancerogenic compounds in meat. Marinating meat before BBQ in vinegar or lemon juice reduces policyclic aromatic hydrocarbons even lower. One more controversial idea about BBQ is that pyrolysis of wood charcoal releases a lot of phenolic compounds and some of them good antioxidants and mitochondrial uncouplers.
Sign me up!BBQ made this way works for me like benzos. Believe or not.
I have to learn how to use the grille then with the lid. Without the lid it's grilling and with the lid it's BBQ. Right?
And then I'll have to think about the health benefits of one wood over another. Hickory? Alder? Tamarind? Neem?
This really needs a whole thread.
I would be very grateful. If you could also mention the bbq "grill" and charcoal you recommend that would be awesome. I am pretty stoked to get started. Been grilling a lot lately but wanna give bbq'ing a run.I'll try to summarize and post a thread.
I would be very grateful. If you could also mention the bbq "grill" and charcoal you recommend that would be awesome. I am pretty stoked to get started. Been grilling a lot lately but wanna give bbq'ing a run.
reduces pufa content via partial hydrogenation and dripping.
Info about partial hydrogenation of pufas during BBQ is tricky part. I swear I have read a study. Never again I can find it in Google. It's lost. You can believe me or not on this part.
This is how "Shashlik" is usually done in Caucasus - marinated in vinegar with spices or kefir then slowly cooked over hot charcoal. It is very popular in the post soviet block.You don't need a fancy grill 2000$ worth. Even 4 bricks and metal screen do the trick. This is actually like I do.
Ok I'm going to make a post about all of this. 1-2 days maybe.
Confirming the same.It doesn't matter how much protein I get from milk and eggs, if I don't eat meat (including fish) my muscles and joints hurt and I lose strength pretty quickly. For me 100g protein from meat> 200g protein from eggs and milk
I actually believe BBQ is the only suitable way of cooking meat. Charcoal combustion creates infrared radiation and reduces pufa content via partial hydrogenation and dripping. Slow low temp cooking creates less cancerogenic compounds in meat. Marinating meat before BBQ in vinegar or lemon juice reduces policyclic aromatic hydrocarbons even lower. One more controversial idea about BBQ is that pyrolysis of wood charcoal releases a lot of phenolic compounds and some of them good antioxidants and mitochondrial uncouplers.
BBQ made this way works for me like benzos. Believe or not.
@yerrag