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Thread: a Canadian term

  1. #81
    sf Guest

    Default Re: a Canadian term

    On Wed, 10 Oct 2012 01:09:24 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    > sf <[email protected]> wrote:
    >
    > [ BBQ "woks"/inserts ]
    >
    > >Thanks, I'm familiar with the concept except I've never seen or heard
    > >them called an insert before. They usually have higher sides, so I
    > >can understand the "wok" term a little better than for the one in that
    > >image. If I sliced the corned beef thick, why would I need to put it
    > >on a perforated sheet like that? The slices should be too thick to
    > >flex and fall through the grate.

    >
    > You can do it just on top of the grill that came with your Weber.
    > But in my experience, sometimes things fall through the grill and the
    > insert doesn't have that problem; plus you can place/remove the
    > insert with its contents in one move, without having to place/remove
    > individual items (in this case, slices of corned beef) from a hot
    > Weber. It ends up saving some work.
    >
    > Something like an eggplant, or steaks, the insert is unnecessary.
    > Whereas something like fish, or smaller vegetables, it really helps. I
    > suspect in the case of sliced corned beef, it would help although
    > I haven't tried that yet.
    >
    >

    I don't have anything perforated that I've bought specifically to use
    on the bbq, but I have one of those perforated pizza pans (that I
    never use but haven't thrown out or donated) I could use. Thanks.


    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  2. #82
    zxcvbob Guest

    Default Re: a Canadian term

    "aboot"

    HTH, eh? ;-)

    Bob

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