Barbecue

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

For a brick barbecue it is best to sit with pen and paper and plan your own customized theory that will please your own functionality expectations.-- you just need to know what size bricks you will be using and the type of design you want - to know how many bricks you will need for any given specification; keeping in mind that you will want to stagger your corners with half pieces for that interlocking look.

That is 16 cups

I have heard that it is the process of burning the meat on a bbq and producing a charcoal type substance that some researchers thought lead to cancer of the colon. You would need to do some more research to check this out more thoroughly

This question can be answered with an opinion. As for myself, the greatest and best impact is made by cooking homemade beans with my BBQ. Those who eat the beans will know that a special effort was made to produce them. Making homemade beans is easy and fast, but not as fast as cracking open a can i admit, but that is where the "special effort" comes in. Try to google baked bean recipes and you will most likely find what you are looking for.

One way (if you are near trees or something you can tie it to) is to take a brown paper bag (any will do even a fast food bag) and make it look sort of like a bees nest. (Blow a little air into it to get a roundish shape and close up the top) You can also buy fake ones but this is much easier. Hang it up near the area and it keeps the bees away. I tried this technique and it worked! From this solution, I have to guess that bees mistake the puffed-up bag for a hornet's nest and that they are bitter enemies, mortal enemies and avoid trouble by not pushing their luck and just leaving the other's territory.

No you can not use a bbq coal cuz there are chemicals in it that make it toxic to inhale directly.

Take a 3 lb boneless pork shoulder roast, one chopped onion, bottle of BB sause, 3 tbl spoon honey, dash of hot pepper. Cook on low 7 to 9 hours. Chow down.

Radiant heat comes off the charcoal briquettes and cooks the meat.

Mashed potatoes, green beans, and big glass of Dr. P. :D

Absolutely you could substitute cider vinegar for red wine vinegar in barbeque sauce. Apple Cider vinegar is slightly sweeter and is a little more mellow, making it actually preferable in some recipes.

There are 11g of carbs in two tablespoons of Kraft BBQ sauce.

When I make BBQ baby back ribs in the off-set smoker I generally cook them at 200-degrees F for eight hours. I like to use cherry wood for the smoke and I usually put a heavy smoke on the ribs for the first hour. After that I periodically replenish the coals and I will throw a chunk of cherry on the coals every hour or so. Wrap the ribs in foil the last hour of cooking.

If you use a dry rub, here's a great tip - apply a very thin coating of prepared yellow mustard to the ribs before sprinkling on the rub. The mustard acts as a "glue" and really helps the rub cling to the meat, but it doesn't alter the flavor of the finished meat.

If you want to glaze the ribs, do it over medium-low coals. Brush one side of the ribs with sauce, flip the ribs and apply the sauce to the other side. Let the first side caramelize for three minutes or so and then flip the rack over. Repeat until you are happy with the glaze on the ribs. Be careful not to let the sauce burn. If you used the dry rub/mustard trick I talked about above, you'll notice that the sauce will cling to the ribs very well.

This is the process we used to win the blue ribbon for ribs at the Michigan State BBQ Championship last summer. Hope it works well for you.

Robin

Howie

Killian

Juan

Jackie

Anita

Freda

Dwayne

There is not exact data on how many homeowners have a outdoor barbecue. There is an estimate of 500,000 outdoor barbecues.

umm i would stay safe and only leave it there for a couple of months but you dont need to keeep it there

There is controversy here. BBQ is claimed to originate in the USA, and when spoken of there it is considered an art form. Claims of discovery are widespread the world over.

The idea itself, the roasting of meat over hot coals has been practiced since man discovered fire. The addition of flavorings is not new either. The Romans and Greeks were said to have mixed oils and lemon, thyme and rosemary to drizzle over roasting meat long before Texans were, well, Texans. The Chinese can claim BBQ in some form of their own having cooked over hot coals and slow fires long before America was discovered. Duck, chicken and suckling pig were presented to rulers of China for thousands of years. Polynesians have been doing luau as celebratory feasts for many hundreds of years and that too is a form of BBQ.

lighter fluid, charcoal, meats (hotdogs, bratswurst, hamburger beef), buns, lettuce, tomato, condiments, lighter fluid, charcoal, meats (hotdogs, bratswurst, hamburger beef), buns, lettuce, tomato, condiments, lighter fluid, charcoal, meats (hotdogs, bratswurst, hamburger beef), buns, lettuce, tomato, condiments,

The best wines to serve with a red sauce bbq pork ribs, for the most part, are any of the more full bodied reds. Among these are the Zinfandels, Merlots, Malbecs, and Cabernet Sauvignons.

I have few big chunks ofcharcoal in my tank purely because of vivid black colour. I've boiled it about four times for about 30 minutes each times changing water after every boiling session than I've dipped it in bucket of water for a week. It's instead of driftwood. and is been at the bottom of tank for moths without breaking in to pieces or making any mess.

Boneless Steak: Steaks that are 1/2" to 1" should be cooked for 8 - 14 minutes for medium rare and 12 - 18 minutes for medium. Turn them only once. Bone in Steak: Steaks that are 1/2" to 1" should be cooked for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium. Turn them only once. Ground Beef: Hamburgers should be 1/2 - 3/4" thick. Cook for 10 - 16 minutes, turning once. Make sure they are thoroughly cooked. Sausage or Hot Dogs: If the meat is precooked, cook until heated through, 4 - 6 minutes. If the meat is not already cooked, precook them in a skillet until almost done. Finish cooking on grill 8 - 12 minutes or until thoroughly cooked. Turn them frequently. Chicken Breasts: Grill until thoroughly done and juices run clear, usually about 8 - 12 minutes. You should turn them one time. Pork Chops: Pork chops can be bone-in or boneless, and are generally 1/2 - 3/4" thick. Grill until only slightly pink in center, which should be approximately 12 - 16 minutes. Lamb Chops: Lamp chops can be bone-in or boneless, 1/2 - 1" thick. Grill for 12 - 16 minutes. Turn them once. Fish Steaks: Fish steaks such as salmon, tuna, swordfish, and halibut, should be 1/2 - 1" thick. Grill for 4 - 6 minutes for each 1/2" thickness. Turn them one time. Fish Fillets: Grill until the fish flakes easily with a fork. This should be 4 - 6 minutes per 1/2" of thickness. Turn them one time. Shrimp: Grill until shrimp turn pink. They should feel springy when pressed gently. This should be 5 - 7 minutes. Knowing exactly how long to cook something takes most of the guesswork out of grilling. If you have the grill at the correct temperature, following the times on the chart for how long each type of meat should take will give you great results.

You can find this information at

http://www.bbqrecipesecrets.com/howlong.html

While temperatures may vary depending on how you like your chicken, the lowest temperature while still being safe is 165 degrees F. Once the inside has reached that temperature, you may take it off the grill. BEFORE you eat though, cut through the chicken and make sure its cooked.

For a twenty pound turkey it will take a little less then three hours on the BBQ at about 350 degrees