A growing danger in grilling season


Cleaning up the grill for summer barbecue season could have serious hidden health dangers.

This week, a woman in Connecticut needed emergency surgery to remove a wire barbecue brush bristle from her digestive tract — and doctors say she’s nwirebrushot the first. Cheryl Harrison of Wallingford, Connecticut, was rushed to the hospital by her husband after feeling a sharp and unusual pain in her stomach.

That pain was caused by a single stray bristle that had fallen off the metal grill cleaning brush and found its way into the hamburger she ate. She came into the emergency room within a day because of severe abdominal pain. After a CT scan showed the wire, doctors were able to remove it from her stomach through laparoscopic surgery.

Dr. Aziz Benbrahim, her general surgeon at MidState Medical Center, told CBS News she was lucky because she came in right away. A previous patient of his who had a grill brush wire stuck in his system waited for a couple of weeks. It had punctured his intestine.

“I had to open him up completely, ” said Benbrahim. “Then we remove this wire and we found out also why he had chest pain — because he also had pulmonary embolism, which is a blood clot in his lungs.”

“He was just lucky he was still alive,” he added. “All from this wire.”dirty-grill

Jenna’s BBQ Ribs

Enjoy this great pork recipe.  We’d love to share your favoriate so please post it to our FaceBook page and we’ll add to this Cook Book.


  • Pork spare ribs – 2 racks – 3-4 lbs. each 
  • Bacon – 3 lbs. thick sliced. 
  • Beer – 12 oz. 
  • Dry rub – use your favorite
  • BBQ Sauce – use your favorite
  • Aluminum Foil


  1. Bring smoker temperature up to 275 degrees Fahrenheit.
  2. Separate bacon into ¼ lb. sections and place on smoker for 2-3 hrs.
  3. Place an aluminum pan under bacon to catch grease or aluminum foil.
  4. Bring grill temperature up to 275 degrees Fahrenheit with coals to the side for indirect cooking.PREPARE RIBS:
    dirty-grill 5. Trim excess fat from spare ribs or have your butcher trim them for you.
    6. Score the thin membrane on the back side of each rack of ribs.

     7. Wet ribs with beer so seasoning will adhere to them.
     8. Sprinkle your favorite rub on the ribs.MAKING
    9. Place ribs on grill opposite hot coals for indirect cooking. Place lid on grill.
    10. Cook ribs for 2 hours then remove and individually wrap in aluminum foil.
    11. Be sure to rotate and turn racks when placing them back on grill.
    12. Cover grill and cook for another 45 minutes.
    13. After 2 ½ – 3 hours of smoking, remove the bacon and place on a cutting board.
    14. Do not over-cook bacon as it will be going on the grill and will finish crisping there.
    15. Finely chop all of the bacon. Use approximately 1 lb. of bacon per rack of ribs.
    16. Remove ribs from aluminum foil and place back on grill opposite hot coals.
    17. Coat ribs with a thick coat of BBQ sauce.
    18. Place chopped bacon on top of each rack of ribs.
    19. Cover grill and cook for another 45 minutes.

    20. Remove ribs from grill and allow them to rest for 5-10 minutes.
    21. Cut ribs into sections for serving.


Herb London Broil  from Sharon Patnoe


  • 1/4 cup chopped onionherbed-london-broile
  • 1/4 cup lemon juice
  • 2 tablespoons canola oil
  • 1 garlic clove, minced
  • 1/4 teaspoon each celery seed, salt, dried thyme and oregano
  • 1/4 teaspoon dried rosemary, crushed
  • Dash pepper


  • In a large resealable bag, combine onion, lemon juice, oil, garlic and seasonings; add steak. Seal bag and turn to coat; refrigerate several hours or overnight, turning once.
  • Drain and discard marinade. Grill steak, covered, over medium heat 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Slice thinly across the grain. Yield: 2 servings.

Originally published as Herbed London Broil in Country Woman May/June 2003, p36dirty-grill