Barbecue

costco

For 200 people, you're better off going whole hog. Two hogs ought to be enough for 200 people to have two sandwiches each (so you might need three hogs!)

I put about a half a pound on my plate. I like brisket... a lot... therefore, a lot of brisket, please.

It is not recommended but, yes you can. But beware of the CO2 (and CO if your burner is really badly adjusted) and leaking gas is a REAL DANGER! it is heavier than air so it can flow down and collect somewhere, then ignite when you least expect it!

Depends where you want to go with it...

No, commercial charcoal uses chemicals to increase and prolong burn. Most of these additives are highly toxic, and should never be burned inside. I have no idea if natural wood charcoal would be the same, Maybe small companies offer a more pure product.

May of every year.

Available only by purchase, the recipe is a closely guarded secret.

To have a reason to kill pigs

It is made up of a grill and gas and meat and snags and booze and mates and shellas and snags and wonder white and booze and booze and roger and johnno and davo and booze

I just bought an expensive bbq grill with cast stainless grilling grids and a stainless steel bow burner. The rest of the grill is made of aluminum. The question here is: the all aluminum top and bottom lids or casing which the bbq grill is made, and actually encases the entire grill-going to gas off aluminum into my food where my family might have posioning from such a dangerous metal? I have a 5 and 7 year old. Thanks!

Because it makes the best barbeque sauce in the world.

maybe cerebrum

Weres stig?

When the barbique hot plates are heated or coolede down, due to the change in temperature there will be a minor deformation of the material. During this small deformation, the sounds occur.

Lydon B Johnson

21 mins: Atop & Btop 7 min, Abottom and Ctop 7 min, Bbottom and Cbottom 7 min

from where

The proper usage of any type of flammable substance would be to only marinade the items being cooked. Adding the substance during cooking is extreemely hazardous. Please realize the risk of unexpected flames will become a factor when these are used even from soaking the items to be cooked prior to adding them to the grill. To compensate either use high flame and keep the lid closed or maintain with low flames until the outbursts are moderate. Another option of providing a barrier between food and the grill is to purchase a sophisticated lubricant designed for grilling. PAM has this in a can and runs less than $5 at the grocery store.

I use one under each leg of my grill. You'd have to tell us more to get a better answer.

Not with your own, personal grill unless it is in the area(s) designated by the city to use for such purposes. See: http://www.qcode.us/codes/santamonica/

I suppose, really, it depends on how you're serving it. If you're putting it in buns or rolls, you need enough to fill each one and that is going to vary greatly-due to the variations in the roll sizes. Someone in a deli should be able to tell you how much meat goes into each roll. Take a package to the counter and ask them. That said, I believe it is standard to figure 1/4 of a pound of meat per person. 70/4=17.5. So, you would need 17.5 pounds of meat, for 70 people. Keep in mind, that is pounds of meat, not the weight if it's on the bone. If it's on the bone, you're going to need more than the 17.5 pounds, because you have to figure in the weight of the bones, too. The butcher should be able to help you there. If you tell them how much meat you need, they should be able to figure out how many sides of pork you need. Enjoy your BBQ!

Hi,

a barbecue spit is used for cooking large lumps of meat or whole animals e.g. a pig or chicken etc. The meat is threaded on to a metal rod, the rod is held at both ends 2-3 feet above the barbecue coals. The rod is rotated either manually or by a motor.

Food cooks more evenly than it would due to this rotation, and no one side of it is allowed to overheat.

This is otherwise known as a rotisserie.