I have a Weber gas grill and I get a lot of grease in the grease pan...but I also cook a lot of dark meat chicken and pork roasts on the grill. Thinking about it, if the grease pan is underneath the grill, like on my Weber, the type of metal isn't going to make any difference because it's never going to get hot enough to fume. For some reason, I was thinking about those flavorizer bars in my Weber (that sit over the burners rather than having lava rock or ceramic briquettes) when I responded originally. Definitely, you would NOT want those to be made out of galvanized metal and have the fumes permeating your food. Oh, and Webers are fantastic grilling machines. Flare-ups are pretty much history. Expensive grill if you buy new but I found a working grill for only $20. The end casting on the hood was broken so it didn't have a handle. Used it for few weeks until I located another parts grill for $35. Fixed the hood and salvaged a set of slightly used burners and cooking grid for replacements later on. Anyway, just had to tell you how much I love the Weber. This is our 4th or 5th grill, by far the best grill we've owned plus it represents the least am't of money we've ever spent on one. I'm just thrilled with my bargain grill!!

I'm back...I made the plain yogurt cake on The Kitchn blog...made it exactly as she said and only added the grated rind of a lemon. Baked it 50 min. Used EEVO as that is all I had...not just plain OO. It was WONDERFUL. LIght and tasty and no oily taste at all. We had it last night and again this AM with sliced strawberries. I will be making it often. I will link to a piece on Livestrong about palm oil . And here is part of an article about coconut oil : "According to Dr. Barry Sears, who is an expert in lipids (fats), holds a doctorate in biochemistry and does extensive research in the field, coconut oil does have some advantages over other types of saturated fat in that it is rich in tocotrienols (vitamin E, an antioxidant), and because of the high amounts of saturated fat, it is stable for cooking. (Note that the tocotrienols degrade during cooking so this benefit is lost if you use coconut oil for cooking.) All in all, coconut oil may not be as unhealthy as many animal-derived saturated fats (butter, meat), but until more research is done, especially looking at the impact on heart disease risk, it is better to limit your intake to less than 10% of total calories per day and make sure that it replaces less healthy foods such as refined carbohydrates, sugar and high fat animal proteins instead of adding to them. And I agree with Sears that for controlling inflammation and obtaining optimal health, extra virgin olive oil is unquestionably your best choice." Certainly a lot of info. The bottom line is , if you take in too many calories vs how many you burn you will gain weight and potentially be unhealthy. Moderation in ALL things is best. You can't leave out any food group without suffering consequences. If you leave out meat you have to make up the difference with the proper amino acids in complementary proteins. It is not easy being a human with good nutrition these days :) c Here is a link that might be useful: Palm fruit/palm seed oil...the difference

First find out what material the gaskets are made of. If they are natural rubber, they can age by ozone in the air. If they are silicone rubber, they will not need any grease. For natural rubber, mineral oil (food grade) can work. It depends, there are different kinds of mineral oil and different kinds of natural rubber. For old natural rubber that does not seal anymore, you can rejuvenate by soaking the rubber in mineral oil for a few weeks. I have even used motor oil to rejuvenate rubber pressure cooker gaskets, Motor oil smells. After soaking, I boil the gasket a few times in dishwasher water . dcarch This post was edited by dcarch on Sat, Nov 30, 13 at 17:31

I don't grill, so I'd probably just roast the chicken with some vegetables, Ann T's high heat roasting method is custom made for a fast chicken dinner and things like sweet potatoes and parsnips roast well at that high temperature too. Toss the carcass in the crockpot the next day with some water, onion, carrot and celery and make stock. Let it simmer all day, strain out the vegetables, add some leftover chicken back in along with noodles or rice and you have soup. The pork I'd probably brine in cider, rub with herbs and roast too. That way I could stick a couple of baked sweet potatoes in the oven with the pork roast, maybe even baked apples for dessert. All quick, easy and ready in the oven! Off in another direction, the pork would be good as pulled pork in the crockpot too, with some BBQ sauce and served on bun or you could slice the tenderloin and use this recipe from Lars' niece, Amanda: Caramelized Pork Slices 1 pound pork tenderloin (we usually use pork chops) 2 cloves garlic, finely chopped 2 Tbsp packed brown sugar 1 Tbsp orange juice 1 Tbsp molasses or maple-flavored syrup 1/2 tsp. salt 1/4 tsp. pepper Cut pork into 1/2 inch slices. Spray 10-inch non-stick skillet w/ cooking spray; heat over med-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is slightly pink in center. Drain if necessary. Stir in remaining ingredients. Cook about 2 to 5 minutes, until mixture thickens and coats pork. (Amanda Maedgen) Annie