April 29th, 2007


A safety message for you that use your barb-ies.


Matthew Gray Gubler: The Unauthorized Documentary

Cracked me up. :)


Pine, spruce, or other evergreen wood should never be used in barbecues. These woods, when burning or smoking, can add harmful tar and resins to the food. Only hardwoods should be used for smoking and grilling, such as oak, pecan, hickory, maple, cherry, alder, apple, or mesquite, depending on the type of meat being cooked.
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