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.

http://imgur.com/mPjZZ.png

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.