Barbecue

I don't think so - I don't think any convection is involved. I think boiling uses all three though - heat is conducted, this radiates out and heats the water which when heated starts a convection current.

Water it down a bit with more tomato sauce (or ketchup) and some water.

There are 12 calories in one tablespoon of barbecue sauce.

Charcoal grills are cheap

Authentic BBQ flavor

Charcoal grills are cheap

Tradition

And did I mention charcoal grills are way cheaper? The flavor of cooking on a charcoal grill and smoke can not be matched by a gas grill.

The greatest advantage of using charcoal instead of gas is the taste of the food. Gas-grilled food does have a great taste, although it isn't the same as charcoal-grilled. It's true that charcoal grills are less expensive, but the charcoal can be pretty expensive, especially if you grill out often. You also face the problem of not having any charcoal when you decide to grill out and have to make a special trip to buy some. The ease and convenience are what makes the gas grill more advantageous.

1 pound ( boneless) for 3 people or 17 pounds

you would find foil is a good insulator,

also barbecue gloves are,

and the handle of the fork you use so you do not burn yourself.

As for conductors the metal bars on the grill conduct heat very well.

Use a spray to get bees to move out of the grill. Try a vinegar spray so that it is not leaving a flammable residue on the grill. Pull the grill out into the yard away from everything before opening the lid.

yes

yes you can and you must to stay alive. Even if you dont drink it direct as pure water it is in much of your food and other things you may drink.

Baked Beans (go well, but are not a vegetable), mashed potatoes (iffy if a vegetable, consider it your starch portion though), green beans, corn (corn is a grain, but you can fool people into it being a vegetable side dish), fried okra, slaw, stewed carrots, potato salad(this is why fat people get fat, thinking this counts towards your vegetables for the day), or scalloped potatoes (think of it as a starch).

No, even if it is not in refrigerator after opening it, it can never get spoiled.

One of my favorites is grilled fruit! You can take rings of pineapple and grill them, getting some nice grill marks on it. The grilling brings out the sweetness of the fruit. Serve with ice cream!

Yes, you can safely freeze BBQ pork after 5 days of being refrigerated in an air tight container.

No. Sweet Baby Ray's Original is not a certified kosher product. The company itself also warns that its product is not kosher.

You can cook walleye fillets using any recipe that you would for other species of white fish.

Take a 12 inch square piece of aluminum foil and cut 2 inch slits into it every two inches. Spray with a nonstick spray and place on grill. Put the Walleye Fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes. The fillets are done when the fish flakes easily with a fork. One minute before the fish is done, dot with butter.

Since it's a fire it needs dry fuel and oxygen. If the fuel is wet, or runs out, or there isn't enough oxygen, the barbeque goes out. It takes three elements to create a perfect fire fuel, oxygen and heat. So you need to have the right balance of all three to not only light your barbeque but also to keep it lit. Never use an excelerrant to keep you BBQ lit, it's dangerous.

Most people have their own mixtures for their sauce. Here are some of the items often used in making a sauce. Green bell pepper (seeded and chopped), olive oil, onion (chopped), garlic (minced or garlic powder), dry mustard, brown sugar, catsup, red pepper flakes, cloves, Worcestershire sauce, vinegar (cider, wine or malt, I have see one BBQ maker use dill pickle juice), molasses or honey, peppers (chopped), liquid smoke, soy sauce, tomato (sauce or paste), salt, pepper, and their secret spices which are usually common spices in the kitchen such as cummin, spiced salt, chili powder, paprika or what ever one might like. Most BBQ joints have their own which was developed after many years of testing.

Barbecue is usually made of grilled meat with a tangy/sweet sauce...oh, you mean the GRILL?

Between 160 & 175.I am going to publish this list for heats, and no one really knows and they do not commit to it, so I will be the first (answers in F):

simmer: 180

low heat: 200-225

low medium heat: 250-275

medium heat: 300-325

medium high heat 350-375

high heat: 400-425

extra high: 450-475

Thus butter should smoke at medium high heat, olive oil at high heat, peanut oil at extra high, etc..

The sizzling that you hear when you cook meat should occur in a pan at medium to medium high heat. Medium high heat is probably better, because the pan will cool when something is put into it and it transfers heats to the material. The pan then cools and will go below 285 degrees, which is the temperature (285 and above) of the Maillard reaction for browning. The pan's heat retaining capabilities will determine what temp that you use for this browning.

There's no real way to tell when someone's pork is going to become spoiled. That is dependent upon several factors, including

* the quality of the pork to begin with * handling throughout slaughter, processing and distribution * the packaging * storage temperature The meat should noticeably deteriorate in quality as it approaches the point of being inedible.

If a jambalaya dish is too spicy, there are two possible ways to make it less spicy. # Add more cooked, unseasoned rice (may require coloring to match existing dish) # Add one or more uncooked, peeled potatoes, in large slices (heat in dish, then remove, or serve separately once fully cooked) Of course, the easiest way is to use less pepper when first making the recipe.

If you mean a rod for making kebabs it is a skewer

You can buy Open Pit BBQ from BuyTheCase.net. The ship it to your house!Their prices are pretty good too!

The word 'barbecue' is from American (New World)-Spanish, 'barbecoa', originally from a Haitian Indian (Arawakan) term 'barbakoa', which described a raised frame of sticks.

These frames were used for various purposes, from drying clothes and leaves, to sleeping, and for holding meat over a fire, for smoking.

The term came to mean (a meal of) roast meat and by the nineteen-thirties was used in English to describe a grill used for cooking (usually meat) over a fire.