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Con el adobo

Para seguridad de los alimentos, siempre que el calor del adobo de la carne cruda estaba sentado en antes de servir, y siempre lavar la placa que lleva carne cruda en el agua caliente y jabón antes de volver a usarlo. - George Foreman y Calbom Cherie, George Foreman? S Knock-Out-The Fat-Barbacoa y asado a la parilla Cookbook (1996)

las costillas de vapor primero

Sancocho costillas para cortar la grasa. Antes de costillas barbacoa que, a guardarlas en papel de aluminio con una taza de agua 1 / 4, y la parrilla a fuego lento durante 20 minutos por cada lado. Este vapor se extrae la grasa de la carne. - Hombre? S Magazine de la Salud, Julio / Agosto 1999

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