>>>A friend in the home design business says she has done some grill projects that require an entire new layout of the back yard to accommodate 50,000 BTU behemoths.
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>>With meat exposed to that much heat, why don't they skip the middleman and eat straight charcoal? :)
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>When I was much younger, I always ate my steaks very well done. I no longer do that. Now I eat them medium rare, but back then, if I went to a restaurant and ordered steak, when asked how I liked it done, I would reply that I wanted to be able to write on the sidewalk with it.


There is an Australian saying: Knock its horns off, wipe its arse, and bung it on the plate.