Barbecue

Hot chocolate, some times tea

An invitation letter is exactly like what it sounds like it would be. This letter invites you to be somewhere or do something.

People were using sauces centuries before it was called BBQ sauce.

BBQ sauce beginnings was not your bottled flavored item. Not even the same ingredients. It evolved over time with peoples tastes.

It was a basting sauce to keep your meat juicy, tender. For birds as well. You can use flavoring liquid smoke as well.

la parilla

La parilla refers to a type of bbq grill, asador refers to roasting i.e with a bbq-pit or whatever. Barbecoa is the spanish word for barbecue.

There's some info on Latin American/spanish BBQ in the link below

You probably could, but since ribs take longer to cook anyway, it would take a lot longer if they are frozen. The best way to barbecue frozen ribs would be to boil them until they thaw and cook long enough to turn a grayish color. Remove them from the boiling water, drain them and then lay them on the grill. Baste and turn them often until they are done.

In Australia the letters BBQ are slang for a sexual encounter. It is how one person would refer to another person that was involved in the sexual encounter, such as, 'That is my bbq.'

This really depends on the size of the appetites of your 'hamburger gobblers'. The standard seems to be 1/4 pound per patty, but teenagers (especially young men) may prefer 1/3 pound, while us 'professionals' prefer 1/2 pound per patty. (I'd like two, please...)

If you are buying meat in a market where the butcher slices it - it depends on how thick or thin he makes it. If you are buying packaged lunch meat at your store, the package will say how many slices are in it. Packaged lunch meat is mostly sold by ounces. A six ounce package has 8 slices. These packages suggest "two slices" per sandwich.

The major negative of using a charcoal barbecue grill is the time it takes to get the charcoal burning and ready to cook. One will also need to wait several hours after the BBQ before the coals have cooled and to be able to clear it away.

Barbecue is probably most widely used but barbeque is OK too along with BBQ and bar-b-q and bar-b-que. I do a lot of keyword research since I sell a BBQ book. Bill Barbecue Recipes - www.bbq-book.com

Yes!If you put enough charcoal in only a small amount falls out.keep a water bucket nearby in case a grass fire starts from fallen charcoals. The charcoal probably will clog the gas jets and ignitor after awhile. Besides, the flavor comes from the drippings hitting the hot surfaces, not the charcoal. Not recommended.

Whole roasted (IN the husk) corn on the cob, baked potatoes, steak fries (thickly-sliced potatoes, grilled on same BBQ), smashed potatoes, baked beans, green beans, black beans, lima beans, (okay, ANY kind of beans), cornbread, French bread, Italian bread (okay, ANY kind of bread), and don't forget the s'mores! (Please?)

It would depend on how the rice is made and the size of the portion.

The average size barbecue can weigh anywhere from 30-70 lbs. Most barbecues are square and metal with one or two levels fro grilling.

Depends where you buy it from.

Absolutely, you can use olive wood for grilling. A Tuscan specialty, Bisteca Fiorentina, which is a grilled porterhouse steak, is traditionally prepared over an olive wood fire. The beef is from the indigineous cattle breed called, Chiaminna (sp?). These are huge beasts that produce really nice beef. The thickness for the Bisteca Fiorentina is usually gauged as "three fingers." This yields an impressive slab of beef. The preparation is simple: grilled/seared briefly on both sides with liberal amount of salt. Serve nearly bloody rare and purple on the inside.

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.

No, unless it has a meat topping, it is not meat. Pizza possibly has many toppings, so you could satisfy one meal's nutritional needs. However, if it is not homemade, a slice or two will be as much of a portion as you should eat in one meal.

It just depends on where you go and how much you want to pay for it. you could go to ihop and i know that it shouldn't be that expensive.

BBQ stands for Barbecue or Bar-Be-Que: It means cooking over a open fire or grill, usually outdoors in the summertime.

In the Southern US, it's called "'cuein", as in "When you gonna be 'cuein agin?"

Homer Simpson calls it "Barbly-cue", a play on "Bubbly 'cue", probably because the sauce is sometimes bubbling on the surface of the meat when it is served.

There are BBQ-flavored chips and BBQ sauce.

BBQ sauce can be used as a coating for baked beef, pork, goat, chicken, turkey, or fish -it's heavenly-

Some folks use it as dipping sauce for breaded chicken fingers.

The first barbecues were probably cooked by Native Americans in the Caribbean. The word "barbecue" comes from the Spanish word barbacoa, which means "grilled meat." The first recorded use of the word in English was in 1697. Barbecues were originally cooked on a wooden platform called a barbacoa. The meat was placed on a grate over a fire, and the heat and smoke would cook the meat. This type of cooking was later called "barbecuing." In the United States, barbecues became popular in the early 1800s. They were often held outdoors, and the food was cooked over an open fire.

This is sometimes a symptomatic characteristic of an allergic reaction to some food-stuffs,can also be prevalent in the event of a stroke and/or panic attacks.


It can also indicate asthma. Or the more serious conditions called COPD.

And, in some people with chronic conditions of various parts of the nervous-system, it can be set off by anything that causes muscle spasms (in both smooth and striated muscles), including certain medications (such as stimulants or even narcotics) and dehydration.

Some types of convulsive seizures include this type of spasm.

The drug Flexeril is a good treatment for striated muscle spasms. Often the most severe throat spasms include neck tightness as well as internal spasms. Spasm of the voice box (laryngospasm) can cause dysphonia (distorted voice), and spasms of the esophagus can accompany acid reflux and hiatal hernia. Hyoscyamine or Levbid is sometimes given for these, but Librax may be better for some people.