Malleable metal plus intense heat. Brilliant.

Ridiculously wasteful...

Silver would have been a FAR better choice than gold... at least Silver can take a little heat.

Just not a fan of useless things... and that thing is useless.

OK, but how do I fark it?

Wouldn't setting a fire under gold either melt the gold or toxify your food with it? I mean, you wouldn't cook with a golden grill anyway, but I just...ach my head.

Jamdug!: By simply plating something in gold doesn't make it inherently better. Is that thing even functional?

What, no spinning rims? Pffffffttttt!

And yet, it sucks ass as an actual cooking implement compared to my rustbucket, hand-me-down Weber kettle.

/gas is for kitchen cooktops, charcoal is for grills.

Action Seal: Wouldn't setting a fire under gold either melt the gold or toxify your food with it? I mean, you wouldn't cook with a golden grill anyway, but I just...ach my head.

Gold is inert. Heard of Goldschlager?

vossiewulf: We need some machine mind-bleach, something *really* beautiful... hmm.. let's go with the Hispano Suiza Tulipwood Torpedo.

[farm8.staticflickr.com image 500x375]
[farm8.staticflickr.com image 500x295]
[farm6.staticflickr.com image 500x334]

...ah, that's better.

NIce. I'll see your Hispano-Suiza, and raise you a 1939 Delahaye 165 V12 Cabriolet.

mbillips: And yet, it sucks ass as an actual cooking implement compared to my rustbucket, hand-me-down Weber kettle.

/gas is for kitchen cooktops, charcoal is for grills.

I cook with propane. Taste the meat not the heat. That boy's not right.

Action Seal: Wouldn't setting a fire under gold either melt the gold or toxify your food with it? I mean, you wouldn't cook with a golden grill anyway, but I just...ach my head.

Gold is almost completely inert. The only effect of eating it is to significantly increase the street value of your poop.

titwrench: I cook with propane. Taste the meat not the heat. That boy's not right.

I cook over natural chunk hardwood charcoal. No good smoke flavor in the meat (which anyone who has eaten bacon can confirm) from propane.

Well, now we know what Donald Trump is using for his Fourth of July cookout.

/Mitt Romney's got a platinum one. Much less vulgar.

As long as I've got my gold-plated barbeque, I don't need anything else.

JohnnyC: titwrench: I cook with propane. Taste the meat not the heat. That boy's not right.

I cook over natural chunk hardwood charcoal. No good smoke flavor in the meat (which anyone who has eaten bacon can confirm) from propane.

I'll see that and raise you: I have wood - I set it on fire and burn it down to coals over a period of 4-6 hours, then I put a piece of 1/8th inch thick stainless steel just over the hot bed of coals that I made - then I cook. And when the heat gets low enough, I take the marinade I made (home made teriyaki) and place my stainless steel pan into the coals and reduce the marinade into a sauce over 30 minutes while I drink Duvel.

Also my grill is a big stone, hand mason'ed grill from about 1910 and has fire-brick for insulation around the coal pit.

win

Shaggy_C: Malleable metal plus intense heat. Brilliant.

Not only that, how do you even start cleaning that thing without scratching the gold off?

God what is wrong with people, Gold is a heavy metal along the same lines as mercury. Putting it in your food is a bad idea.

/Oblig

TDBoedy: JohnnyC: titwrench: I cook with propane. Taste the meat not the heat. That boy's not right.

I cook over natural chunk hardwood charcoal. No good smoke flavor in the meat (which anyone who has eaten bacon can confirm) from propane.

I'll see that and raise you: I have wood - I set it on fire and burn it down to coals over a period of 4-6 hours, then I put a piece of 1/8th inch thick stainless steel just over the hot bed of coals that I made - then I cook. And when the heat gets low enough, I take the marinade I made (home made teriyaki) and place my stainless steel pan into the coals and reduce the marinade into a sauce over 30 minutes while I drink Duvel.

Also my grill is a big stone, hand mason'ed grill from about 1910 and has fire-brick for insulation around the coal pit.

win

pics or it didnt happen

mbillips: vossiewulf: We need some machine mind-bleach, something *really* beautiful... hmm.. let's go with the Hispano Suiza Tulipwood Torpedo.

[farm8.staticflickr.com image 500x375]
[farm8.staticflickr.com image 500x295]
[farm6.staticflickr.com image 500x334]

...ah, that's better.

NIce. I'll see your Hispano-Suiza, and raise you a 1939 Delahaye 165 V12 Cabriolet.

[farm1.static.flickr.com image 500x375]

Nice, but since we're going there, my tastes go more local


Both about the size of that Grill

That would be a really shiatty way to smoke a brisket. Unless you like sparkly, undercooked meat.

I can't tell if the gold plateing is inside the grill and on the grill as well. If so, it will burn off soon enough, leaving a layer of copper and nickel most likely. You cannot plate directly over a base metal, which is what I imagine the whole contraption id made out of....looks like sheet metal in part. Also there will be heat marks(irridescent/rainbow like marks) on the grill cover, from the heat. Can't polish those out either. A bad choice I would say. Stick with basic black.
The plating is probably under 100 mills...not very thick. Like cheap plated jewelry.

TDBoedy: JohnnyC: titwrench: I cook with propane. Taste the meat not the heat. That boy's not right.

I cook over natural chunk hardwood charcoal. No good smoke flavor in the meat (which anyone who has eaten bacon can confirm) from propane.

I'll see that and raise you: I have wood - I set it on fire and burn it down to coals over a period of 4-6 hours, then I put a piece of 1/8th inch thick stainless steel just over the hot bed of coals that I made - then I cook. And when the heat gets low enough, I take the marinade I made (home made teriyaki) and place my stainless steel pan into the coals and reduce the marinade into a sauce over 30 minutes while I drink Duvel.

Also my grill is a big stone, hand mason'ed grill from about 1910 and has fire-brick for insulation around the coal pit.

win

Oh yeah, I have a grate made of anamantium and it can only be used over twice filtered lava from volcano at the deepest point of the Mariana trench that I have fetched for me by a team of free diving Peruvian children none over the age of four. I then mix a marinade from tears actually harvested from displaced native Americans in the 1800s and kept frozen on the dark side of the moon. The only meat I cook is cloned for me by a team of scientists and comes from a hybrid animal that can best be described as a pigsharkasaur.

Eating gold is fine.



It totally won't turn you into this:

It's not a Lynx Pro grill, so it's crap.

So... Subby doesn't really grill, does she?

$164,000 just to burn some ribs and dogs?

gooollllldddddburger

Gold is indeed toxic.

http://www.ncbi.nlm.nih.gov/pmc/artic les/PMC1030591/?page=1

Whether you'll ingest enough gold to see an effect by cooking on this grill is another matter.

Nice grill!


Nice grill!

Looks like something a rich Arab sheik would buy.
I'll take one of these:



/offset smoker box FTW

grumpyoldmann: $164,000 just to burn some ribs and dogs?

titwrench: TDBoedy: JohnnyC: titwrench: I cook with propane. Taste the meat not the heat. That boy's not right.

I cook over natural chunk hardwood charcoal. No good smoke flavor in the meat (which anyone who has eaten bacon can confirm) from propane.

I'll see that and raise you: I have wood - I set it on fire and burn it down to coals over a period of 4-6 hours, then I put a piece of 1/8th inch thick stainless steel just over the hot bed of coals that I made - then I cook. And when the heat gets low enough, I take the marinade I made (home made teriyaki) and place my stainless steel pan into the coals and reduce the marinade into a sauce over 30 minutes while I drink Duvel.

Also my grill is a big stone, hand mason'ed grill from about 1910 and has fire-brick for insulation around the coal pit.

win

Oh yeah, I have a grate made of anamantium and it can only be used over twice filtered lava from volcano at the deepest point of the Mariana trench that I have fetched for me by a team of free diving Peruvian children none over the age of four. I then mix a marinade from tears actually harvested from displaced native Americans in the 1800s and kept frozen on the dark side of the moon. The only meat I cook is cloned for me by a team of scientists and comes from a hybrid animal that can best be described as a pigsharkasaur.


Whatever.

More proof that money can't buy taste or good sense.

Ausome.

The flavor of scorched corpse remains unchanged.