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David M. Bueker

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I'm not grilling, but...

by David M. Bueker » Thu Aug 06, 2009 8:42 pm

So my garage door is broken, thus I cannot get my grill out. So no "barbecue" (to borrow a word) for me, but I am still drinking wines worthy of the grill.

Tonight's 2005 Domaine de l'Ameillaud Côtes du Rhône Villages Cairanne just screams for a steak or burger with its dark fruit and balanced richness. I am truly sorry I can't light up. :(
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
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Bob Parsons Alberta

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aka Doris

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Re: I'm not grilling, but...

by Bob Parsons Alberta » Fri Aug 07, 2009 3:02 am

David, lots of steaks when you get up here shortly! Where are you staying in Banff? Banff Springs!!

Bob/envious.
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Sue Courtney

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Re: I'm not grilling, but...

by Sue Courtney » Fri Aug 07, 2009 4:04 am

David M. Bueker wrote: ... no "barbecue" (to borrow a word) for me ...

So barbecue isn't in your language.
It is very much in mine - barbecue plus barbeque plus BBQ.
Chef says it is a method, but in my part of the world it is both something you cook on as well as a method of cooking.
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David M. Bueker

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Riesling Guru

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Connecticut

Re: I'm not grilling, but...

by David M. Bueker » Fri Aug 07, 2009 9:10 am

I used to call any kind of grilling barbecue, but since I have spent a lot of time in the deep south (business travel) I have become sensitized to the fact that I don't barbecue. I grill. I wish I could barbecue.

I have no issue with other folks using the word.
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
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michael dietrich

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Re: I'm not grilling, but...

by michael dietrich » Sat Aug 08, 2009 1:18 pm

Well here in the northwest, some of us do differentiate between grilling and BBQ. In fact this week, for our monthly wine steward meeting I am doing pork butts and chicken thighs on my Weber smoker so we don't starve as we taste through about 50 wines. I will then have lots of things to post. I also have a Traeger pellet grill that can smoke. If I could only have one unit, this would be it. It does the most consistently moist boneless, skinless chicken breasts that I have ever had. Same thing for bone-in.

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