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Cooking with David

My Barbecue

Copyright © 2006, 2008 by David E. Ross

Some of my recipes involve barbecued meat or even vegetables. I use a simple outdoor gas barbecue connected to my home's natural gas line. It has two burners that can each be adjusted to various flame intensities. It takes 5 minutes or less to preheat.

I much prefer the taste of meat, chicken, and fish cooked over an open flame. While this cooking might slightly increase the risk of digestive cancers, it also means the fats released during cooking drain away; the meat does not sit in fat while cooking. I feel I'm trading one health risk against another.

3 July 2006
Updated 8 July 2008

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