Beef and pork
Depends in which region you live in. I'd point out the London Meat Company as one of the best meat dealers. You can also buy a living animal, so that the meat will be fresher.
The process of smoking meat on a barbecue smoker requires a great deal of attention to produce the best results. The amount of time necessary and the kind of wood used will depend on the type of meat that is put in the smoker. It is a good idea to consult with a local butcher to help decide what is best when selecting the correct smoking time and wood flavor chips for the barbecue.
Typically, it is recommended to prepare about 1/2 to 1 pound of meat per person for a barbecue.
A good rule of thumb is to plan for about 1/2 to 1 pound of meat per person for a barbecue. This can vary depending on the type of meat and the appetites of your guests.
if goes on a BBQ then it is BBQ meat so yes
Cooking food, mainly meat such as chicken.
A general rule of thumb is to allocate about 1/2 to 1 pound of meat per person for a barbecue party.
In Little Alchemy, you can create barbecue by combining "fire" and "meat." First, make fire by combining "air" and "fire" or "energy" and "fire." Then, combine the fire with meat to produce barbecue. Enjoy experimenting with other combinations in the game!
Barbecue sauce is a variety of fruity, tangy sauce, usually light brown in colour and often served with meat.
There are a wide range of options for barbecue ribs depending on one's tastes. One of the best ways is to precook the ribs by simmering in water with seasoning's, celery leaf and onions. One then can put them on the barbecue and baste with any type of barbecue sauce and cook for about 5 minutes until the sauce is baked on.
shish kabob
True pit barbecue as we know it in America today was developed by the slaves in the South as a method to cook the "not so desirable" pieces of meat they were provided. Of course, cooking meat over fire was used by many older civilizations, but true Southern pit barbecue was developed in the South. Bill Barbecue Recipes - www.bbq-book.com