richieadler

10% of yearly profit per day of non-compliance.

Is the meat under open flame at ANY time?

it makes food that’s a bit healthier than charcoal, but taste wise I still like charcoal better (I just don’t use it all that often because of all the carcinogens it adds).

That’s because of USians’ lousy technique. Find out how asado is cooked in Argentina. Slow burn, but much healthier. And you can have meat that is cooked and juicy at the same time.

At what point? Always. What are you talking about?

Are you trolling?