His barbecue tried to kill him!July 10, 2012 @ 11:11 am (Updated: 12:49 pm - 7/10/12 )
Ok, maybe it didn't actually try to kill him, but when Adam Wojtanowicz woke up with a serious stomach ache after throwing a barbeque and bachelor party, he chalked it up to a night of excess. Turns out the pain was from too much heavy metal. Not the music, but a steel bristle from his barbeque brush.
In an interview with Ross and Burbank, the Tacoma man says the pain went away after a few days, but came roaring back a few weeks later.
"It got to the point where I couldn't walk. I felt like an old man hunched over and then the pain got too intense," he says.
Doctors first chalked it up to an intestinal disorder, gave him some meds and sent him home. Two days later, the pain became unbearable. A CAT scan revealed a sharp metal shard was lodged in his intestine.
"We brainstormed for like an hour and then the surgeon walked in and said 'I know what it is.' It was a bristle from a barbeque brush," he says.
Wojtanowicz traced it back to the bachelor party. But he doesn't know how it ended up in his steak and then his stomach.
"It must have stuck somehow on the grill and then when I threw my steak on there the next time, it just stuck onto the steak or something." And it somehow ended up in the perfect position to go undetected as he swallowed it.
Wojtanowicz is recovering from surgery he had last week to remove the bristle and repair his intestine. He's limited to a liquid diet for the time being, but plans to hit the grill again when he's better...with a couple of caveats.
"I think I'll probably get a new barbeque, change out my brush and chew 20 times before I swallow every bite from now on like my mom used to tell me to do when I was 5," he laughs.
For argument's sake: What is the difference between grilling and barbequing?
"I always say grilling is an art, barbeque is a religion," explained Tom Douglas, host of 97.3 KIRO FM's Seattle Kitchen. With barbequing, Douglas said, "You put the lid on and you let it go, and you trust. You have faith that the fire and the smokes are doing their jobs."
For grilling, he said it's more wham-bam, "It's much more of having the right sear, and getting it hot, and the right fire level."
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