Barbecue

No, pork barbecue is not safe to eat after being left at room temperature for 16 hours. The USDA advises that perishable foods should not be left out for more than 2 hours, as bacteria can multiply rapidly in the "danger zone" between 40°F and 140°F. Consuming food that has been left out for too long can lead to foodborne illnesses. It's best to discard any pork barbecue left unrefrigerated for that duration.

Lucille's BBQ may or may not use MSG in their food preparation. MSG, or monosodium glutamate, is a common flavor enhancer used in many restaurants to boost the savory taste of dishes. To definitively determine if Lucille's BBQ uses MSG, one would need to inquire directly with the restaurant or review their ingredients list or food preparation practices.

Louis Armstrong's recording of "Struttin' with Some Barbecue" is protected by copyright. The song was written by Lil Hardin Armstrong, Louis Armstrong's second wife, and has been copyrighted since its creation in the 1920s. As a result, any use of the recording or the sheet music without permission would likely be considered a violation of copyright law.

Well, honey, porcelain-coated BBQ grills can be a bit delicate, so you want to use utensils that won't scratch or chip that fancy coating. Stick to silicone or wooden utensils to keep that grill looking pristine. Just remember, no metal tools allowed unless you want to ruin that porcelain finish faster than you can say "grill master."

Oh, dude, the whole number served integers at his family barbecue. Like, he had positive and negative numbers, fractions, and decimals all hanging out together, having a good time. It was a real math party, you know?

The weight of a gallon of BBQ sauce can vary depending on the specific brand and recipe, as different ingredients have different densities. However, a general estimate is that a gallon of BBQ sauce weighs around 8 to 9 pounds (3.6 to 4.1 kilograms). It is important to note that this is just an approximation and the actual weight may differ slightly.

That is going to be up to personal preference. Propane tends to have a hotter flame than natural gas. Propane requires tanks, while natural gas can be piped in from your home service. I prefer natural gas, as grilling slow gives me better results than fast.

No, propane barbecues do not require lava rocks. Lava rocks are often used in gas grills to help distribute heat more evenly and create that smoky flavor, but they are not necessary for propane barbecues to function.

Lava rocks are not necessary for a propane BBQ, but they can help distribute heat more evenly and reduce flare-ups. Some newer propane BBQ models have heat diffusers that serve a similar purpose. It ultimately depends on personal preference and the design of your BBQ.

I recently built a food smoker out of a food grade barrel and wanted to heat it using propane. After researching the Internet and pricing out parts, I found the easiest way to get the propane burner was to buy a cheap old gas grill off of Craigslist and salvage the parts I wanted.

Basically all you need to do is take the fittings off of the grill and find a way to attach them to the inside of your barrel or smoker.

I then bent up a small wire rack that holds a pan for my smoking chips, with the burners right underneath it. I've been able to get my 55 gallon drum up to 300 degrees or more.

Long story short, they're hard to build, easy to salvage.

A propane regulator may make a popping sound due to several reasons such as dirt or debris blocking the flow of gas, insufficient propane pressure reaching the regulator, or air trapped in the line causing bursts of gas flow. It is recommended to consult a professional to diagnose and fix the issue to ensure safe operation.

It comes from the old days

1/1400 of a "cow".

Smokey Bones is owned by Sun Capital Partners, a private equity firm. It was purchased from Darden Restaurants in May 2007. Because it is owned by a private equity firm it does not have a ticker symbol or publicly traded shares.

Yes, because they do not contain and animal byproducts.

If you are baking something wrapped in foil, you should probably have the dull side of the foil out. The dull side reflects heat a bit less than the shiny side. This means that cooking with the shiny side out would make your food cook more slowly.

I marinate it, wrap it loosely in foil, put in my stoneware baking dish (9x9 or 13x9, depending on size of meat), then bake in oven for about 50 minutes at 375. Check with meat thermometer to see when it's done.

I have used a number of smokers until i found one that works best for me in a given situation. Finding the best BBQ smoker is like a shopping for the best pair of trousers. Try different ones out till you find one that fits your needs. Try the barrel smoker BBQ by Chargriller w/the optional side firebox. It is very easy to use and you get great results.

Lighter fluid, which is often liquid butane.

So you can tell when it has been filled.

Cuz you cook it outdoors!

Andy/Ashley/Joe Cole Patrick Berger Paulo Wanchope

Hibachi? Bill Barbecue Recipes - www.bbq-book.com