Barbecue

Lyndon Johnson was noted for the BBQ's he hosted at his ranch.

That person is the 'barbecuer'.

My LARYNGOSPASM Cure on my web site www.retinascope.co.uk/laryngospasm

About 3 years ago I had suffered 3 Laryngospasms within 18 months,

the last 2 within 6 weeks of each other, (when I was referred to a specialist.)

The specialist said my Laryngospasms could be caused by my goitre and the

only advice given was to try to breath in slowly during attacks.

After this I soon found on the internet that Calcium deficiency can case muscle spasms

so I asked my Doctor to check my Calcium level. It was OK.

But as a precaution I started to take Calcium anyway....taking just 1/2 of RDA.

Very fortunately for me, the supplement bought from a health shop, in addition to Vit D,

contained Magnesium, Copper, Boron and Zinc too.

I had no further attacks for nearly 3 years........

But after about 2 1/2 years I began to purchase most of my supplement in supermarkets.

This only contained Calcium and Vit D.

Approx. 4 months after using mostly the supermarket supplement I had 3 very slight

short attacks within about a 4 week period. Foolishly, I ignored them.

5 days after that third attack I had a full Laryngospasm on 15/1/09.

Immediately I returned to taking my original supplement containing Magnesium etc.

I have not suffered any further Laryngospasms.

Magnesium is a muscle relaxant and has been used to prevent

Laryngospams in children during operations on the throat.

(reference on my site and also to an American Laryngospasm specialist and video.)

The RDA for Magnesium for a man over 35 is 420 mg.

The foods containing the most Magnesium are not those eaten every day,

or at all by many !

So for me, to absorb 420mg per day could be quite a task, especially as I drink a great

deal of tea as the sole Calcium in milk can deplete the body's Magnesium.

I now believe that my voice box muscles are relaxed just by simply taking 1/2 RDA of

Magnesium. Magnesium deficiency can cause muscle spasms and cramp and

although I may not be deficient, that little extra is relaxing my vocal chords and so

prevents attacks. The copper, boron or zinc too my assist in this.

Of course, this may not work for others and the taking this supplement which

appears to cure my Laryngospasms could be the placebo effect. But I think not.

Albert

How much is baby back ribs on weight watcher points plus progaram

A barbecue stick or any other sharp object can potentially cause tetanus if it is contaminated with the bacteria that cause the disease, known as Clostridium tetani. Tetanus is a serious bacterial infection that affects the nervous system, and can be life-threatening if left untreated.

The bacteria that cause tetanus are found in soil, dust, and animal feces, among other places. When a sharp object, such as a barbecue stick, pierces the skin, it can introduce the bacteria into the body, where they can multiply and produce a toxin that affects the nervous system.

To prevent tetanus, it is important to keep any wounds or punctures clean and to seek medical attention if you are unsure whether your tetanus immunization is up-to-date. A tetanus vaccine is routinely given to children as part of their immunization schedule, and adults may need to receive booster shots periodically to maintain immunity.

In summary, while a barbecue stick or any other sharp object can potentially cause tetanus if it is contaminated with the bacteria that cause the disease, the risk can be minimized by taking appropriate precautions and seeking medical attention if necessary.

Mesquite. It hides the flavor of the lighter fluid.

Popular menu items for a BBQ include:

Corn on the cob, potato salad, potato chips and more!

Try selling a 'combo meal plate' for 5 dollars which would include the BBQ item, a soda/water, your choice of potato salad or potato chips, and offer the grilled corn on the cob for and extra $2. I have done a similar fundraiser, and it draws great interest!

................no

Langhapin

No, but it lacks flavor.

42 bucks man.

Sure there are many ways to do this but we just finished and passing the info as done. Going to try with Ribeye Roast but first tried with a Pork Loin Center Roast that turned out great.

1) Let roast set room temperature

2) Put on paste (recipe below)

3) Let stand for covered (not wrapped) for time for bbq to heat up

4) Put one side of bbq at medium heat (we have gas two burner bbq)

5) Once bbq at heat (around 450) put roast on unlit side

6) Let the roast sit and cook checking temperature with hood of bbq closed

7) USE A MEAT THERMOMETER once roast is middle 150 take out let stand 10-15mins

One of the best pork roasts of our lives and I am a beef man!

Paste for roast

Mix with food processor

6 cloves garlic

1/4 cup fresh rosemary leaves (fresh is best)

1/4 cup fresh basil leaves

2 teaspoons sea salt

2 teaspoons black pepper cloves

Once well grinded add

2 tablespoons virgin olive oil

2 tablespoons dijon mustard

Slab paste on the top and the sides before cooking (step 2 above)

Let you know how it turns out with our beef roast.

According to Wikipedia it comes from a word pronounced as "barabicu" by the Taino people of the Caribbean and the Timucua of Florida.

259$

Sort of, in a way, I suppose

It depends on the thickness but a cod fillet that's approximately 3/4 inch thick should remain on the grill for approximately two to two and a half minutes. Gently turn it. Grill the second side for approximately two minutes. At the end of the grilling, the fish should be firm to the touch but not hard and not "spongy."

its called " un asado "

I think you mean "Something Like That." It's on "A Place in the Sun."

Somewhere in Europe I think London.

It kinda smelt like BBQ Sauce. My Teacher brough in a sample which she got from the war shop!

The Great Barbecue was another name given to the Guilded Age of the 1870's. The phrase is attributed to Vernon Louis Parrington. It was a time of "get rich quick schemes, vote buying, and every imaginable corruption."

Filet Mignon, or Tenderloin, is a thin slice of beef which is exceptionally tender. The French term comes from the word 'mignon', which means "cute" or "dainty".

This piece of meat has low fat content, so the traditional method in grilling and barbequeue would be to wrap it in bacon (providing additional juices and fat) and then apply high heat on either side for a short while, and then putting it on low heat (or on a lower heat side of the barbqueue/grill) until it's done - it should still be pink in the middle for it to be medium rare.

If you prefer it well-done, it can also be 'butterflied', meaning it's cut into in the middle and folded open, exposing more of its surface to heat and allowing it to bake through.

There are many different recipes on how to prepare a full meal, including different kinds of sauces and vegetables that go well with a filet mignon - be sure to check around for one you like!

totally