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Grilling For Geeks
A lot of us are going to be standing over a grill today cooking for friends and family. Here's an article that lists some of the best gadgets to help you grill like a geek. Whether you want some high-tech tongs, thermometers you can monitor from your phone, or a complete grilling station with wi-fi, there is bound to be a tool here that will make your day easier and a lot more fun.
Do it online instead!
Loved the list! There's even some iGrill apps for your iPhone. It's always a great idea to have your smartphone close to the grill when you are cooking. Why didn't I think of this before?
I grill my food using a Prescott P4 with the heatsink off.
Slashdot, please have some journalistic integrity and label these advertisements for what they truly are. Don't insult our intelligence by trying to pass them off as true stories.
chepati.
Not very innovative and geeky. Let's see a gyroscopic pig roasting spit or a hack for my parabolic Weber turning it into antenna.
Some iPhone apps and a couple of gimmicky products ... Where's the Arduino based TC4C with LCD readout to use programming and thermocouples to tell you when your food is done. Where's the PID controlled BBQ smoker from a couple of flower pots and electric stove heating element? These are just the things from the top of my head! I'm probably burning some karma with this post, but I'm very disappointed.
Gadgets officially branded geeky by someone online! Now you're a real geek, yo!
I think what you are talking about is called a "Barbie" where I come from
And its raining right now, I think rain is attracted to BBQ events worldwide.
Get the heaviest BBQ you can afford (and fits into you space).
Pay attention first hand - don't use an app.
Beer.
Success.
.. there was not even one mention of an Arduino controlled grill with bluetooth temperature sensors that tweets when it's done. I want my click back.
I use a type k thermocouple (food grade probe) to check the temp of meat I'm grilling.
Really guys? Slow news day would be one thing, but this is ridiculous.
At least show some honesty for what this is.
P.S. in case you don't know what this is, I'll remind you that I check off the disable ads button, and use ad block. Still I read this and get upset. Wtf slash dot?
Pfeh!
I had a semicylinder reflector griller perfect for one kebob or footlong hotdog at a time, 20 minutes per.
This was back in the 70's before environmentalism was "cool", and it was called ecology. >:-(
(-1: Post disagrees with my already-settled worldview) is not a valid mod option.
Personally, I think most of these gadgets are worthless. Yes, a thermometer is useful (but I prefer the instant-read kind like the Thermapen for quick checks in multiple locations). Otherwise, you really only need a good pair of extra-long tongs (that 3-in-1 thing in TFA looks clunky as heck) and a spatula.
If you really want to grill like a geek, check out Kenji Alt's Food Lab posts over on Serious Eats. He's got a nice guide up right now on how to grill a steak the right way (complete with explanations based on food science and his own experiments), and he's been doing a series on the best inexpensive steaks (at least, inexpensive compared to porterhouse and tenderloin).
The submission is an ad. True geeks aren't just about gadgets, but rather they focus on being knowledgeable in a particular field.
When it comes to grilling (and real BBQ) this is the ultimate geek reference:
BBQ FAQ
To my fellow geeks, if you've never grilled now's the time to start! If you fail, don't worry. This is how you learn, like learning how much you hate java but don't mine C#. But the secret? The secret is to find a sauce, or make a sauce that's all your own. But grilling in itself? You don't need hightech junk, you need patience and the want to learn.
My personal recipe: All done to taste,
Ketchup, yellow mustard, parmesan cheese (powder or bricked shredded), garlic powder, pepper(varieties are your friend), dried sweet red pepper, sweet dried onion. Dash of milk or cream, dash of sugar(icing, brown or white to sweeten, can also use honey), then 1/3 to 1/2c of your favorite beer or 1 to 2 shots of your favorite hard booze.
Om, nomnomnom...
The only "gadget" that is really necessary is a decent thermometer appropriate to the task at hand. I say it is a gadget because if you really know what you are doing a thermometer is optional. (I'm not that good so I use thermometers heavily when cooking and have a wide variety of them - the most gadgety one I have is an infrared thermometer for non-contact temp readings) A good grill, a fire extinguisher, some tongs and possibly a spatula are pretty much the only requirements. You really shouldn't be walking away from the grill while cooking for safety reasons so I don't really understand the point of remote monitoring except for really low & slow cooking like BBQ. The best "gadget" you can get is a geeky cookbook like the ones Alton Brown writes.
Maybe some of you haven't seen this uber-geek way to get the charcoal started: http://www.youtube.com/watch?v=sab2Ltm1WcM
Really? And you guys wonder why geeks don't get laid.
Buy your grill by the pound. Good, good advice.
Hamburgers should not be made in a press. If you're going to do that, you might as well use pre-formed patties. They should be carefully formed, with as little pressure as possible from 4 to 5 ounces of beef - 6 at the most. The center should be slightly thinner than the edges - use your thumb to make a small depression on each side. Mashing the burger together in a press will make it harder to break apart on the grill, but a little care and a CLEAN grill will make it unnecessary without sacrificing texture and juiciness. If you want to be really obsessive about it, line up the strands of ground beef vertically in a ring mold and then press them lightly together, but that can be a bit of a pain.
Why not take a day off from hardware/software and computers, regress to your caveman days and grill some meat, take a digital sabbatical.
"If any question why we died, Tell them because our fathers lied."
Real geeks hack their tech. And when it comes to cooking, you can buy something that is half as good as what you can build, for twice the price -- as this ridiculous article handily demonstrates. Food hacking (or Modernist Cuisine, if you prefer) is a very big field these days. Want a great steak? Start with sous vide immersion cooking to get the perfect medium rare, then hit it with a flamethrower for the char. Play with your food.
Immersion Cooker (about $100 all-in):
http://beach.traxel.com/img/hopped-up/whole-rig.jpg
Weedburner Charring (about $35 at Harbor Freight):
http://beach.traxel.com/img/sous-vide/weedburner-char.jpg
Here's some more info on building your own meat jacuzzi:
http://qandabe.com/2011/70-diy-sous-vide-universal-controller/
Stop-Prism.org: Opt Out of Surveillance
Sometimes I think that BBQ grill can get so hi-tech that the fun of cooking on a BBQ is totally lost. You should be losing a burger to the coals, and eating blackened sausages. It's all part of the fun. It's meant to be relaxing, so why add stressful technology gadgets to the mix?
Hot charcoal + slabs of meat (and/or selected veggies) + alcohol => WINNER.
Turn off the technology when you're outside, grilling and drinking.
And don't use petrol because you have difficulty lighting charcoal. You don't want to be grilling yourself/your other half/your friends!
Geeks should keep to hacking away at code and circuits and not hacking at the carcasses of dead critters.
This is low-tech, but it's yielded consistent, good results for me:
Texture and taste are best when it's medium-rare on the inside. Once I accepted this, everything fell into place and everyone now loves the results I get.
And, to get my results:
- Use high heat on the grill.
- Judge done-ness by how much resistance the steak offers when you push on it with tongs or whatever. I'm sure this could be measured, but it only takes a few steaks to developed your own judgment.
- Letting the steak rest for 5 minutes before serving really is a good idea. It's when the final internal cooking occurs (so you can avoid over-cooking the outside), and it seems to reduce how much juices leak out when you cut it.
- It's worthwhile to spend your money on a smaller cut of good steak, than a bigger cut of cheap steak. (If you're serving the steak on its own merits, as opposed to in a chili, stew, etc.)
I use an infrared thermometer to check the temp when slow cooking. Every other item I use has been available for at least 50 years.
. . . the grilling is finished.
Schroedinger's Brexit: The UK is both in and out of the EU at the same time!
Do these humans have any (fill-in-your-own) manners? From what I see from Delano Hotel's windows... Not.
These are some pretty piss poor "Geek grilling gadgets"
Those that get their geek on grilling want the best information gathering for the experience. How about this top 5?
1.) A good IR thermometer. I use this for everything from candy, to my grill, to my pizza oven, to my forge, to my fire pit: http://www.amazon.com/Fluke-62-Mini-Infrared-Thermometer/dp/B000MX5Y9C
2.)A meat grinder. I personally prefer a manual one, as I had two electric models burn out on me. I know there are plenty of good electrical ones out there, but I now have a bit of a prejudice... Want the most juicy and tender burger? Grind your meat into a line on saran wrap, and roll it tight, protecting the grain of the grind as one long line. Then slice into patties. No cross grain in these patties, so they are a bit structurally weaker, but it is a fantastic burger grind... That and you can experiment with sausages, fish burgers, mini nut roasts for vegetarians... http://www.amazon.com/Weston-Heavy-Manual-Tinned-Grinder/dp/B000T3ONH4
3.) Build or buy a Sous Vide immersion circulator - Nothing more geeky than this perfection, and it can tie in to some really magical finishing on the grill. http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/
4.) I found this years ago, after watching the smoking episode on Good Eats, and this trashcan build is my smoker of choice since. Though I've since modified it with an entrance hatch so I could change the wood more frequently, and a wrapping of water heater insulation. http://cruftbox.com/cruft/docs/elecsmoker.html . But this leads to more interest in temp. Want a lower temp smoking for magnificent smoked ham this holiday? Lower and slower.... I found a couple refrigerator boxes stacked in the winter could really do some great things.
5.) Last one, not grilling per-say, though the others were not so much as well. This space I would geek out about my knife, but I think the Sodastream (or other similar ideas... I just got an adapter valve so I could refill my CO2 canisters from a standard tank. Super cheap... Playing with CO2 makes BBQing fun for all. Ever carbonate slices of fruit, so it is effervescent on the tongue? Carbonated spirits? Making your own soda syrups?
Well, this is my 2 cents. I'm sure everyone else has an equally passionate top 5 every geek should look into who wants to geek out over the grill.
Not at all geeky, and admittedly contributing to the shameful advertising nature of this story, but of all the grilling gadgets I've bought Grill Grates have hands down been the best investment:
http://grillgrate.com/
The marketing seems more or less accurate, though I haven't personally done a controlled scientific comparison.
For those of us in the northern hemisphere, it's summer. It's far too hot and sunny to have a barbecue.
I mean really, who in their right mind wants to go and stand outside on a hot day, cooking hot food on a pile of hot burning charcoal? It's stupid.
Have your barbecue in the winter, when you can stand round a big hot pile of burning charcoal eating hot things and there are no annoying midgies or mosquitos.
If I order RIGHT NOW I can get it just in time for...ok...maybe the 4th of July...good thing I'm in the US
Good grief. Why did you wait UNTIL THE DAY they should be used to actually post about useful gadgets that require time to purchase, set up, and check out before use?
Now any of us who would have liked to obtain and use one of these gets to fret about how much BETTER the holiday could have been, rather than actually having the gadget operating and ENJOYING it.
TFA was updated two days ago so it obviously had been up for at least that long. A week or two lead would have been ideal.
This is right up there with not mentioning eclipses, meteor showers, and the like until the day of, or the day before, rather than at least a week back, so people who had forgotten about them have no time to arrange their schedules for a watch-it excursion. B-b
Bantam Dominique roosters crow a four-note song. Once you've heard it as "Happy BIRTHday" you can't NOT hear it that way
You've got to be kidding! The way to make grilling fun is to get good results, and that means understanding what you're doing. I use an app called BB Meat Master which has an odd name and looks basic but the info on it is absolute gold and I haven't grilled a steak wrong since. You can spend $100 on a wireless something or other or you can spend $1 on an app. Your choice!
Having had a near disaster barbecue propane incident occur at a friends house, I highly suggest at least one fire extinguisher. Nothing boosts geek cred like swearing at fire department telephone dispatch while calmly knocking down a 12 foot pillar of roaring flame from an openly venting propane tank.
Discharge the extinguisher at the base of the flames, and using a glove, turn off the tank valve.. it will be freezing cold and the tank will be covered in ice. First aid for flash burns is to immerse in cool water, no ice. And actually I suggest 2 extinguishers.. One to put out the fire and one to put out the fires started by the fire.
/ I'm serious
Real geeks grill with lasers attached to sharks and not with igrill apps.
The article preview states: "thermometers you can monitor from your phone". Perhaps HE/SHE can monitor it from THEIR phone... How presumptive... SO, everyone has an iPhone??? NOT! I hate to break it to you, but you and the iPhone are not the center of the universe. If you are interested in the thermometer and do NOT have an iPhone, just keep walkin'. To be fair, there are other items which may be of interest that do not require an iPhone, so it may be worth reading anyway... I'm bothered when told I can do something with my "phone", only to find out it's proprietary iPhone/iTunes. Tell the truth folks :) You *should* say you allow access from your iPhone... NOT "smartphone" or "phone". (gee, can I get that on my flip phone???)
http://www.bryanatate.com/DeathStarGrill.html
Pardon my ignorance, bu why exactly should today be a grill day? Is it a US thing? I'm just asking because I never heard of a specific day for grilling. P.S. I live in Japan.
Shouldn't be walking away from the grill due to safety reasons? What kind of condition is your grill in?
Doesn't matter. Mine is in excellent condition but I still wouldn't walk away from it for more time than it takes to grab something from my kitchen. Just like I wouldn't leave an active stove or oven unattended inside the house. I'm not saying you can't take your eyes off it for a few minutes if the situation seems reasonably secure but leaving it alone long enough for remote monitoring equipment to become useful is probably a bad idea.
Do you recommend I stand there for hours while something cooks?
In most cases yes. (It's ok if you sit down but don't go far away) Plus if you are cooking something that actually takes hours, you probably are barbequing instead of grilling. It doesn't take hours to cook a steak, or hamburger or chicken. Maybe if you are roasting a whole turkey but you probably aren't doing that on the grill anyway.
http://mhkaufman.blogspot.ca/2009/11/home-made-electric-smoker-with-pid.html
It's 1020 now; I wonder if Amazon can deliver by 1600 today?
Nate
Cyclic Amides are generated on the meat when cooked on high heat over flame (especially where charring is present). This stuff is highly carcinogenic.
"Research has shown that heterocyclic amine formation in meat occurs at high cooking temperatures. For example, heterocyclic amines are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acids and creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk.[1][2] NCI's Division of Cancer Epidemiology and Genetics found a link between individuals with stomach cancer and the consumption of cooked meat, and other studies for colorectal, pancreatic, and breast cancer is associated with high intakes of well-done, fried, or barbecued meats. People who eat medium-well or well done beef were more than three times as likely to suffer stomach cancer as those who ate rare or medium-rare beef.[3] Other sources of protein (milk, eggs, tofu, and organ meats such as liver) have very little or no HCA content naturally or when cooked."
https://en.wikipedia.org/wiki/Heterocyclic_amines
Nothing like creating an overly complicated solutions for a problems that don't exist and then saying they are 'for geeks' and slapping it on /.
when there's a misspelling right in the URL of the article. It's sort of like going to work and forgetting to put on your pants. Might as well put a sign on your forehead saying "Hi, I'm a total incompetent."
Anyway, all of the grill nerds I've ever met have been all about know-how and technique, as opposed to ridiculously overpriced and unnecessary gadgets. In fact, the most helpful "gadget" I know of is a simple chimney to get the fire going without needing lighter fluid. You can make one out of a coffee can, or you can spend all of $10 to buy one at Target.
If you need your smartphone for grilling, you're doing it wrong.
Slow indirect heat with charcoal and wood chips. My tech is a discount $15.00 wireless thermometer with temp alarm.
When it is too smoky I have a surplus WW II gas mask.
Is it the application of brute force or the opportunity to recreate lots of experiments?
Personally, I'm a fan of knowing lots of recipes rather than trying to 'perfect' any one of them.
I use the Extech Tach+IR's laser temperature sensor to check and deliver precise meat temperatures.
You can make a test cut and in one second of laser thermal analysis you know the meat temperature to 1/10 of a degree. It is much more accurate than analog
You could also use the tach function to precisely set the rotisserie RPM but I tend to avoid dizzy meat options.
Where is the infrared camera too actually check the meat instead of having a thermometer that you need to stick in it and later clean, with wifi and a * app?
Where is grill with a built in fridge that pops a cool beer when it thinks you need one from all the heat with charts displaying ones alcohol depending on your weight, outside temperature and % of the beer?
Where is the grill fork that screams when you poke it in a piece of meat and screams less when the meat is becoming how you want it, possible a switch on it if you want it well done, red or whatever?
Where is the motorized chainsaw knife?, never gona have a problem with those big steaks anymore
The stuff in the article are to low tech to be anything geeky.
Whoever wrote this article needs a smack upside the head. The BBQ Guru controllers are intended to control the temperature of charcoal smokers, and won't do anything for you if you're grilling. I s'pose you could get one to work on a Weber kettle if you really wanted to, but at that point you're cooking with a grill, not grilling.
Anyway I'm using BBQ Guru's PartyQ unit on my Weber Smokey Mountain. I'd recommend the thing almost as much as the WSM itself.
I am surprised that programmers are still coping at all. All these summer times, winter times, changing start and end dates at will.
It is like a quicksand.
hey guys
geeks have to grill different
because they're geeks and have to be different and stuff
yeah, that makes sense.
Reel geeks grill with the sun.
But they wouldn't use this pre-made contraption: http://rizinsurvivalproducts.com/the-solar-barbecue-bs140/
A reel geek would build his/her own, probably fixing the flaws in commercially available products.
best grill.
second to that, later AMD k6-2 processors, and Athlon Thunderbird.
To add some real content to this article,
A wifi web server enabled device that monitors temperature of the food, the bbq pit, and controls the fan that allows it to turn temp up and down to control a sterady bbq temperature:
http://www.thebbqguru.com/products/CyberQ-Wifi.html
A nice set of add on parts for the webser smokey mountain BBQ unit:
http://cajunbandit.com/wsm-parts-mods/
A review of 50 different bags of charcoal:
http://www.nakedwhiz.com/lumpdatabase/lumpbag6.htm
You do not need gadgets to grill.
You need two things:
1) Meat
2) Heat
WTF. I seriously hope there is never a breakdown of civilization because today's tech-dependent freak parade would never be able to survive.
Grilling is a great way to get in touch with your primitive self. Personally, the less tech the better and I use the beer method for doneness. Steaks and burgers are done after one or at most two beers while anything requiring smoke is at least a six-pack and may run as much as a case for ribs or brisquit. And God help the person who lifts the lid to see what's happening while the smoke is doin' its thing. Monitor your grill on your I-Phone? - who are you people?
To be fair, I thought that "S'more Maker" was a clever little device, for only $15 or so. I don't really know anyone who wanted to make those on a BBQ grill in the first place? But doing it the old-fashioned way, over an open flame with a stick of some sort, always leads to messy s'mores with random tree bark bits or other junk on them, from the stick you used. It might be a way to do it pretty well on a grill, and I'd probably try it just for the heck of it.
Most of that other stuff seemed pointless or too expensive to me.
The best advice I could give a wanna-be cook using a grill? Buy yourself a Weber kettle type charcoal grill (the model that's around 22" in diameter is the perfect size, IMO). I like their "Performer" series the best, because it integrates their classic grill with a rolling cart that gives you both a place to hang the lid of the grill when you remove it, a place to hang 3 grilling utensils/tools, and a swing-out bucket to store your charcoal. But if you're on a budget, just go with the regular old model for $100-150 less. I've owned a number of grills over the years, and 90% of what's for sale at your typical hardware or home improvement store for under $500 is not going to last more than a few years without rusting out or getting all rickety and clunky, with loose/bent hinges or parts that break/stop working. The Webers are built to last, by comparison. If you want proof? Just look at what's left outside, chained up with bicycle chains, at your local Home Depot or Lowe's store. You'll quickly notice that the Weber grills still look pretty good, while a lot of the other stuff has rust spots developing already, or cranks to raise/lower the grilling surface are getting squeaky and binding up.
Your typical Weber kettle type grill has a decent thermometer built right onto the lid, and for most grilling - you want to let it get to around 400 degrees. If you didn't load it up with a whole lot of charcoal and it seems to be hovering around 300-350 and just won't get quite to 400, you may simply need to open up the vents in the bottom of the grill (assuming you've already got the top ones open).
To grill such vegetables as asparagus? Again, get the grill to around 400 degrees, but grill them with the lid off, turning them several times to get an even BBQ'd look to their entire surface. 3-4 minutes is all they should need.
Other than that? I'd recommend avoiding lighter fluid if at all possible. What works well instead is placing old newspaper or paper towels under the pile of charcoal and lighting it. Lighter fluid is a pain because you really have to ensure ALL of it burns off completely before any food is placed on the grill. Otherwise, you get a lighter fluid flavor in your food ... and it can take a pretty long time to get all of it burnt off, since it tends to soak into the charcoal immediately upon using it. The briquettes that get hot enough to turn white may not have any fluid left in them, but you've usually got those outlying ones around the edges of the pile that are still black ....
I agree with the people here saying the remote thermometers and such aren't all that useful. I got a cheap one for Xmas last year as a gift that does everything that iPhone ones does, for a total cost of $20 or so -- so that's probably the smarter thing to buy if you really must have one. But IMO, the more important thing is keeping an eye on the time things are cooking. If you've got an iPhone? Good ... set an alarm on it to remind you to flip your burgers after 5 minutes or what-not, but just use the grill's own thermometer to make sure the temps are ok.
None of those gadgets look even remotely interesting or useful.
Can you clean your grill? Getting the old junk off the grill is a good way to start.
Can you start your grill? Great. That's a challenge for most people. I use a chimney starter for my charcoal.
Can you prep your grilling items? It's always nice to have something for the grill to do. There is zero prep work for hot dogs, a little more for chicken, burgers and veggies.
Can you tell when your items have finished cooking? I will concede that a digital probe thermometer is very helpful here.
My mobile phone was not used at all. And that's what made it a nice holiday.
You're gonna need a third, because I'll likely set you on fire for using propane.
Jesus was all right but his disciples were thick and ordinary. -John Lennon
Probe Thermometers: If you have ever used these, you know the probes go bad often sooner rather than later. You also cannot have enough of these. I just discovered that my local target had one for like $7. I also have one of the remote ones that I bought off woot. Bottom line, if you loose signal, your meat will be over done. Yes, you will have to miss some of the Indy 500 coverage to make sure your grill is tended too. Forks: Don't buy or if they come in a pack of grilling tools, throw away. These are basically just meat juice releasers. If you keep them around, some moron will start twirling one of your ribeye around on one of the tines thinking he knows better and should just help out. Tongs: Think of these as hands that can't get burnt. Buy many sets of these. I make sure I use a fresh one ever flip when I'm doing chicken. These can set you back less than $5 a pop if you look around. Spatula: This came in a three pack with a set of togs and another implement that I can't remember because I threw it away. Grilling Wok: I'm putting this here because it manages to do a job better than if you didn't own it. It is a little gimmicky, but it keeps my squash, green beans, asparagus out of my coals. Really, it is an example of what you shouldn't buy. Fish Baskets, S'more Cookers, Beer Can Chicken Stand (honestly, if you can't figure out how to balance a chicken on a can of beer, you shouldn't be playing with fire). Phone: I use this for keeping in my pocket. I like grilling enough that I don't need to make it a computer game. Hands: I use this for massaging meat, applying rubs and oils, and forming ground meat into different shapes including....patties. I don't need a wand in which I can attach rosemary in order to get more fragrant oil on my pork. You know, you can simply just rub on some veggie/olive oil and rosemary before sticking on the grill. I certainly don't need a thing to make balls of meat into disks of meat. I figure that one out with my first thing of play doh. String: For the few occasions when I actually have to truss something up. Beer: This is for standing up/keeping moist chicken. This may seems like cheating, but when you cook 4 chickens for a dozen people, it is always nice to know that no one is getting Salmonella from my chicken and that everyone got moist meat (even if it is a tad done). Also good for soaking wood chips so they don't burn away really quick and you get a nice application of smoke. You can also use beer for timing when to add wood chips (drink a beer, add a handful of coals and chips, repeat until done). Fire Extinguisher: No I don't have a separate one for grilling, but I know where mine is...do you?
I enjoy the Kamado [komodokamado.com] type of cooker.
It's low-tech in that you don't need any fancy apps to keep the temperature just where you want and you can make some really great food. If basic air-control is too low-tech you can buy one of these [rocksbarbque.com]. And yes, it is hackable.
But the KomadoKamado is high-tech in the dual-layer isulation and CNC machined parts. (And there are *plenty* of geeks on the forum).
~~~~~~~
"You are not remembered for doing what is expected of you." - Atul Chitnis
Sorry, these are just "pretend" gadgets for gadget-buyers. Just the kind of overprized gadgets you can get for any hobby. Usually, they say things like "for the serious foo lover", or "for the real foo conoisseur". Bullocks.
And gadget-buyer and geek is not the same thing. Even though gadget-buyers are the kind of people who run around telling everyone that they are real geeks.
This is a geek barbecue
This is a geek barbecue
And so is this
I live in a city with over 15 million people that looks like this:
http://wpjrnl.com/wp-content/uploads/2010/08/wpid1574-Buenos-Aires-aerial-view-at-night.jpg
http://www.congresstour.cl/destinos/ciudades/910-avenida-9-de-julio,-buenos-aires,-argentina.jpg
But our barbecues still look like this:
http://mw2.google.com/mw-panoramio/photos/medium/3043946.jpg
http://media-cdn.tripadvisor.com/media/photo-s/01/28/fc/83/asado-tipico-argentino.jpg
http://fotos-imagenes-gratuitas.com/carne-asada-asado-fotos/images/02.jpg
You don't need higher tech. Cut the meat properly (The cuts used in the US just plain suck), make a nice fire using actual wood, preferably quebracho (very hard wood) and light it the traditional way (using no flammable fluids or other fire starters). Let it consume, and when it's mostly ashes, cook it slowly for several hours. Serve hot with nothing but salt.
You won't ever eat something more delicious.
WTF am I doing replying to an AC at 5 A.M on a Friday night?
where's the DIY solar molten salt heat exchanged grill surface? thorium decay powered oven? home made outdoor industrial microwave cooking blast area? Thousand jigawatt plutonium-doped laser speed cooker? Nanoscale robotic meat tenderizer bots? How to cook a steak using only exothermic chemical reactions? Sometimes the media nowadays seems utterly consumerized and dumbed down, makes me yearn for long-lose industrial scale outside of the box thinking ...
This is typical of the rubbish found on Digg. Please lets not allow slashdot to be gamed by stories involving the ten best (insert topic) lists. This is just affiliate advertising disguised as an informative article.
Electronic Music Made Using Linux http://soundcloud.com/polyp
Now any of us who would have liked to obtain and use one of these gets to fret about how much BETTER the holiday could have been, rather than actually having the gadget operating and ENJOYING it.
Boo hoo! I guess you'll have to do your OWN research next time....ASSHOLE!
If TFS had had this title, I'd have clicked on it a lot sooner. Damn my dyslexia ;-)
The spelling error in the URL bothers me way more than it should...
/ I'm serious
While your information may be valuable, I'd be more interested in learning how to prevent such an occurrence.
(Well, not really, since I prefer the flavor of charcoal when I grill.)