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January 27, 2006, Newsletter Issue #2: avoiding flames
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Tip of the Week
Cook food slowly at lower temperatures using the indirect method of barbecuing as often as possible. The temperature can be lowered by sprinkling water onto the coals or, in the case of a gas grill, by turning down the temperature regulator. George Foreman and Cherie Calbom, George Foremanīs Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
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