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Backyard burger and wiener roasts targeted by EPA

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Pneumothorax said:
Hey I use an expensive ass and arguably strongest bag pack blower on the market 4 stroke stihl br600 magnum to clean up my property especially during fall. Since you're advocating banning it, I guess you better get down here with a rake and plenty of hours to spare. Before you start talking about going electric, there are no portable solutions on the market right now that can move a wet pile of leaves more than a few inches per hour.
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Stihl products are such a joy to own and use. I'm more concerned with the noise pollution of leaf blowers, maybe they hit some critical decibel / hertz combo for me but they drive me nuts unless I am using it.
 
tracerbullet said:
So you're saying you read the article but didn't take away the idea that the EPA was specifically funding a study to target and / or take away your ability to grill?
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I'd say I read the article and disagree with your fear-mongering. Seems they're specifically talking about the particulate emissions when you get those flare ups from all the grease on the plates above the burners. Half a brain and having cooked burgers before on a propane grill and you'd know exactly what they're talking about. Flip a burger and a 2-alarm fire begins under it. That doesn't add flavor - it adds carcinogenic substances to your burger and the air. Spending a day in the backyard with family and trying to participate in something like horseshoes while barbequeing chicken on the grill... you know when things are going wrong when you glance at the grill and see a rising cloud of black acrid smoke. You then run to the grill and remove the chicken from the inferno. It would be awesome to be able to allow some grease to drip down, but a way to control it so that you don't get those huge flare-ups.
 
DrPizza said:
I just grilled burgers last night, and think I have the gist of what they're talking about. Flip the burger and there's an instant flare up of fire, engulfing the burger and producing an acrid smoke. Before a flip, I'd turn the burners off under the burgers, while turning on the adjacent burners to high, wait a minute, flip, then about 30 seconds later, switch the burners back. No flare ups. It would be really nice if there was something to grab all that grease during a flip. It's specifically about propane grills, not charcoal; the grease drippings with resulting inferno aren't relevant to charcoal and adding flavor.
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Cant you just flip the burgers onto the part of the bbq that the burners are off?
 
DrPizza said:
I'd say I read the article and disagree with your fear-mongering. Seems they're specifically talking about the particulate emissions when you get those flare ups from all the grease on the plates above the burners. Half a brain and having cooked burgers before on a propane grill and you'd know exactly what they're talking about. Flip a burger and a 2-alarm fire begins under it. That doesn't add flavor - it adds carcinogenic substances to your burger and the air. Spending a day in the backyard with family and trying to participate in something like horseshoes while barbequeing chicken on the grill... you know when things are going wrong when you glance at the grill and see a rising cloud of black acrid smoke. You then run to the grill and remove the chicken from the inferno. It would be awesome to be able to allow some grease to drip down, but a way to control it so that you don't get those huge flare-ups.
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And I ask again.

Is this something that's worth spending tax payer money on?

There is nothing better that the EPA could be spending our tax money on?
 
michal1980 said:
And I ask again.

Is this something that's worth spending tax payer money on?

There is nothing better that the EPA could be spending our tax money on?
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I suppose EPA could put the 15k toward enforcing the Clean Air Act wrt to coal fired power plants. The 15k could cover a day or two of hearings as Congress has its hissy fit about EPA finally enforcing a 40 year old law. EPA really gets no credit for it though as the agency had to be dragged into court multiple times to get it to do its job.
 
michal1980 said:
And I ask again.

Is this something that's worth spending tax payer money on?

There is nothing better that the EPA could be spending our tax money on?
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Do you agree with what Ann said about governor Haley being an immigrant? Until you answer this question I think you have no right to expect anyone to answer you.
 
DrPizza said:
I just grilled burgers last night, and think I have the gist of what they're talking about. Flip the burger and there's an instant flare up of fire, engulfing the burger and producing an acrid smoke. Before a flip, I'd turn the burners off under the burgers, while turning on the adjacent burners to high, wait a minute, flip, then about 30 seconds later, switch the burners back. No flare ups. It would be really nice if there was something to grab all that grease during a flip. It's specifically about propane grills, not charcoal; the grease drippings with resulting inferno aren't relevant to charcoal and adding flavor.
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How long did you let the charcoal burn for prior to cooking?

A lot of people don't have the patience to let their coals burn long enough prior to cooking. I allow an hour, looking for an even grey color from the coals. A more consistent heat is produced and fumes from black coal can negatively impact food flavor.

Even more important to allow enough time with fish and chicken. A chimney and blower will speed the process up too.
 
davmat787 said:
How long did you let the charcoal burn for prior to cooking?

A lot of people don't have the patience to let their coals burn long enough prior to cooking. I allow an hour, looking for an even grey color from the coals. A more consistent heat is produced and fumes from black coal can negatively impact food flavor.

Even more important to allow enough time with fish and chicken. A chimney and blower will speed the process up too.
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Not an hr, but I leave in the chimney until they are all lit and ashy. I tend to use lump charcoal for the most part too.

Once I dump them they will burn for another 5 min or so as I spread them out and let them settle. It's true you don't want too raw of coal in your grill
 
Brainonska511 said:
Not only that, but it's part of a student grant program. A great way to keep people involved in STEM is to provide funding for projects so people can get hands on experience, be it basic or applied research.
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Is it the role of the EPA to keep people involved in STEM?
 
davmat787 said:
How long did you let the charcoal burn for prior to cooking?
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For what it's worth, when I use charcoal, I don't have a problem. Nor is this study about charcoal grills - it's specifically about propane grills.
 
runzwithsizorz said:
Anytime a business, and especially the government says they're going to look into, run a poll/survey, explore the possibility of, we're thinking about, or test the feasibility of something, brace yourself, it's coming. :ninja:
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I didn't get from the article that the EPA told the school to take their money and check into grilling. I read that the EPA donated money to fund student projects that could be EPA related, and the professors and / or students decided to check into grilling. There's a big difference between the two.

This was done at my school as well, companies donated to projects and trusted those projects would be worthwhile. If not then there would be no more funding.
 
Listen, y'all.

Agenda21 agents are going to be coming to your backyards to take away your grills in early 2016, because delusional conservatives who are the biggest victims in the entire solar system found a $15,000 grant by the EPA to help grills become more efficient.

Most likely because of freedom, but we can't leave out the possibility of Benghazi.

Also, be sure to buy gold coins. Hyperinflation is right around the corner, along with the gun approrporiators who will be coming to take away you guns hours after Jan. 20th, 2009, when the Kenyan Atheist Muslim Communist Fascist takes office. So, also be sure to buy ammo and more guns!

Because freedom, but also partially Benghazi.

And don't even forget about DeathPanels™. They're on the march, too. It's just taking a little time for the preteen Hispanics with calves the size of cantaloupes to make their way to WalMarts in Texas, because their Agenda21 control agents haven't received the correct Ebola inoculations yet from ISIS agents stationed in Venezuela and Cuba. But, you better believe that once the DeathPanels™ get here, they'll take away your guns, right after taking away you job, before sending yo to FEMA camps.

Because freedom. And we all know Benghazi is in there, too, right along with Vincent Foster and secret birth certificates.
 
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