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What in the hell?... OK, right then... clearly I've missed much. Posted by The Beautiful Goddess Miao on 8/25/2007, 5:03 pm, in reply to "Bovine University" 68.236.12.124 --Previous Message-- : Who commands the BBQ tongs? The answer seems : to vary with gender. In a Canada-wide : survey, 82 percent of men claimed they were : the chief backyard chef, but less than half : the women agreed. In fact, 25 percent of : women said they were most likely to 'man' : the grill. : : There was, however, total agreement on the : number one food choice for grilling. Beef - : steaks, burgers or roasts - wins by a : landslide. Seventy five percent of the : participants in the March 2006 survey chose : beef as their first choice for grilling.* : : Whether it is the sizzle of a perfectly : grilled steak, or the fun of flipping : burgers with friends, outdoor grilling just : makes mealtime more enjoyable. This summer, : expand your culinary horizons beyond the : traditional steaks and burgers and explore : some new menu options. : : "More than a third of Canadians : indicated that they have a rotisserie : attachment for their barbeque, but most : people rarely use it," says Marg : Thibeault, a home economist with the Beef : Information Centre. "With Beef : Rotisserie Roasts more readily available, : barbecued roast beef is an easy-to-prepare : crowd-pleaser that should be : considered." : : According to Thibeault, Beef Rotisserie : Roasts are boneless, uniform in shape for : even cooking, and come tied or netted. They : range in size from 2 to 15 pounds to suit : all occasions. "If you don't have a : spit, these roasts can also be cooked on the : grill using indirect heat," explains : Thibeault. "You just place the roast : directly on the rack over a drip pan to one : side of the barbecue and turn the heat off : directly under the roast. Close the lid and : the heat from the other burner will cook the : roast to perfection." : : Premium Rotisserie Roasts, cut from the Top : Sirloin and Prime Rib, require nothing more : than simple seasonings before cooking. : Rotisserie Roasts from the Sirloin Tip and : Inside Round, are a more economical choice, : and can be equally delicious and tender if : marinated before cooking. : : Another great cut for the barbecue is the : Beef Medallion - a single-portion thick-cut : steak. "You need a thicker steak to : achieve a range of doneness without : jeopardizing juiciness or flavour," : says Thibeault. "Medallions are also : nicely portioned into a single serving size. : This eliminates the messy task of cutting a : larger steak into sections to serve several : people." : : Medallion steaks can be cut from grilling : steaks (Sirloin, Strip Loin and Rib Eye) and : marinating steaks (Sirloin Tip, Inside : Round). : : http://www.beefinfo.org/ : Message Thread: Bovine University - The Beautiful Goddess Moo 6/16/2007, 7:01 pm What in the hell?... OK, right then... clearly I've missed much. - The Beautiful Goddess Miao 8/25/2007, 5:03 pm Re: What in the hell?... OK, right then... clearly I've missed much. - Tass 8/27/2007, 5:54 pm Re: Great laugh, Tass - Old Grey 9/8/2007, 5:37 pm Re: Great laugh, Tass - The Evil Dr. Frostus 10/3/2007, 1:45 am Re: Great laugh, Tass - Tass 9/9/2007, 10:57 am « Back to thread Post a Response