DAGO REDDago Red" There isn't any specific wine or recipe for "Dago Red." The name simply refers to any red...
Wayne Boatwright wrote on 08 Aug 2005 in rec.food.cooking
I too prefer the convience of the gas grill. But if I feel the need, I'll chuck in some wood chips for the smoky flavouring. I use mostly Oak chips with some hickory use.
I can walk from the car, light the grill on the way into the house. Go into the house and prep my meal while the grill reaches the proper temp. That takes about 15-20 minutes. Go outside and grill. Unlax while grilling to end up being in a great state of mind to eat. Makes for a better time of it, instead of lugging out the charcoal, the lighting chimney, getting filthy with charcoal dust, finding paper plus a match, etc....then worrying about whether charcoal caught fire or not while preping my meal and then worrying about what to do with the leftover still burning coals when I'm done.
Sure on a Saturday or Sunday when I have the time, charcoal would be ok, but why bother...with the gas BBQ I can grill anyday.
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
