Baby-roasting BBQ pulled from Sears site
Red-faced retailer apologizes
In a blunder that might top the Baby Shaker app on Apple's App Store, retailing giant Sears.com has been caught offering a Bar-B-Que grill specially designed to roast infants and other human morsels.
The ad, which was spotted earlier by celebrity news site TMZ, showed a Kenmore natural-gas grill with five burners. A caption above the photo read: "Human cooking > Grills to cook babies and more > Body part roaster."
Sears quickly labeled the cannibal-themed grill a prank that was carried out by someone visiting the company's website.
"We discovered earlier today that someone visiting our site had defaced a limited number of product pages," the company said in a written statement to FOXNews.com. "We've already taken steps to prevent this from happening again."
The company apologized for the incident and said there was no reason to believe customer data was intercepted during the security lapse.
The incident is the latest reminder that website security, as tedious as some corporate types may find it, does matter. Defacements like these are easy to prevent, but many companies don't bother to take action until it's too late. ®
Not just a funny breadcrumb
Not only was this URL-supplied data cached for subsequent visitors but the next day after the breadcrumb fiasco was shown, I found an injection hole in Sears' Craftsman.com website. I was able to place images (and with the img tag, scripts) into the breadcrumb which could have been used to hijack user accounts. (Not that I know anyone with a Craftsman.com account but I suspect they exist.)
Typical unsanitized user data being shown on screen but with the idiocy magnified a thousandfold due to the caching of that data for the next user.
Grilling vs BBQing ...
Grilling is high, direct heat. As in over petrolium soaked "charcol" (why would anyone want their food tasting of petrolium? Thanks, Mr. Ford.). Or better, over coals started in a chimney using paper. Or better, over coals that started life as well-seasoned hardwood logs (PINE? Hollerith, have you no sense of taste at all?). In a pinch, a propane powered out-door grill will work, or the gas grill attached to your indoor stove. The 22,000 BTU salamander in my kitchen does a good job when I want this kind of heat. Overfired grilling is often called "broiling" here in the States, differentiating it from the underfired grilling. Contrary to popular belief, gas powered grilling DOES allow the caramalization provided by the Maillard reaction.
--BQ is indirect heat, sometimes called "low & slow". Heat and smoke is generated in a separate fire-box, then passed thru' the food box. These can range from stove-top smokers to the size of a large shipping container, easily capable of cooking several sides of beef. Temperatures usually range around 250-275 degrees F. Cuts of meat with a lot of connective tissue benefit from this kind of cooking. I currently have a whole pig shoulder cooking. I put it into the BBQ about 12 hours ago; it'll come out in a couple hours. You can get a similar effect with a gas grill by heating up the grill, turning off all the burners but one (use an oven thermometer to find the right setting!), and putting the meat as far from the lit burner as possible. For smoke, add soaked hardwood chunks to the lit side, or soaked chips wrapped in perforated foil. I use a combination of White Oak and green Manzanita, YMMV.
@ Martin 75
Actually, these big boxes with all the gadgets are definitely aimed at the male market. Women would either cook inside on stove, where everything is to hand and things are easier to clean, or go out.
I don't use them because I think gas-flavoured food is kind of the same inside or out. Open flame, and that has to be olive wood, mesquite, hickory, or good ole spittin' pine.