DOCSLIB.ORG

Download the BBQ FAQ in PDF Format

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Download the BBQ FAQ in PDF Format Page 1 FAQ OF THE INTERNET BBQ LIST Version 1.0 Date of last update: 9/21/97 This document is a compilation and summary of frequently asked questions and answers posted to the Rick Thead BBQ List. We hope this list of questions and answers will help you improve your barbecue skills. This FAQ was edited by Bill Wight. Please direct comments, corrections or suggested additions to: [email protected]. (C) Copyright 1997 William W. Wight. All rights reserved. The contributions of the individual posters contained within this document remain their property. You may copy and distribute this document as long as the contributor's names and this copyright notice remain intact. I have given credit for each answer provided in this document where the author was known. Special thanks for extra effort goes to Ed Pawlowski, Harry Jiles, Danny Gaulden, Jeff Lipsitt aka the Boston Butt, Billy Maynard aka Belly, Rodney Leist, Kit Anderson, David Westebbe aka EskWIRED, David Klose, Rick Otto and Garry Howard. Special thanks also go to the BBQ List FAQ Team which gave me guidance, criticism and a lot of support in putting together this document: Ed Pawlowski, Lloyd Carver, Tom Kelly, Garry Howard, Rock McNelly, Rodney Leist, Dan Gill, and The Bear. The Mini-FAQ is mainly the work of Ed Pawlowski. My thanks also to the FAQ proof readers, Jon McCoy and my wife, Mary Wight. This FAQ is dedicated to the memory of Phil Wight, one of the original BBQ List members and a regular poster to the rec.food.cooking newsgroup. Phil was always ready to share his knowledge, his ideas, recipes or the time of day. Phil passed away on June 7, 1997. We'll miss him. Page 2 Table of ContentsContents 1. Introduction to the BBQ List 5 1.1. Who we are 5 1.2. What we do here 5 1.3. Charter 5 1.4. Definition of terms 6 2. What is barbecue? 7 2.1. Our definition 7 2.2. What is the "correct" way to spell it? 7 3. Administrative 8 3.1. How to get on the list 8 3.2. How to get off the list 8 3.3. Posting guidelines 8 3.4. Front porch rules apply 9 3.5. Digest vs. individual messages 9 3.6. Where can I find the archived digests? 9 3.7. Where can I find the recipe archives? 10 3.8. Are there other barbecue lists? 10 3.9. Is there a newsgroup about barbecue? 10 3.10. Confessions of a newbie to barbecue 10 3.11. How can I get updates and different formats of this FAQ? 11 4. Tell me about barbecue in general -- The Mini-FAQ 11 5. Hardware--Smokers 19 5.1. Home smokers 20 5.1.1. New Braunfels Smokers 22 5.1.2. Brinkmann Corporation 25 5.1.3. SnP Pro vs. the NBBD and Hondo 26 5.1.4. BBQ Pits by Klose 27 5.1.5. Oklahoma Joe's Pits 28 5.1.6. Weber Grills 29 5.1.7. Char-Broil 30 5.1.8. Cookshack Ovens 31 5.2. Homemade pits This section under construction 31 5.3. Brick and block pits 31 6. Hardware--accessories 31 6.1. Thermometers 31 6.1.1. Pros and cons of thermometers 33 6.1.2. Where should I measure the temperature? 34 6.2. Tools 34 7. Tell Me About Using Smokers 36 7.1. Most common mistakes made by beginners 36 7.2. Smoker modifications 38 7.2.1. Modifying charcoal-burning bullet water-type smokers 38 7.2.2. Modifying the Hondo/NBBD or SnP Pro smokers 39 7.3. Smoker maintenance 42 7.4. Smoker temperature control 44 7.5. Smoker fire control 46 Page 3 7.6. Using chips and chunks for smoke 52 7.7. Wood vs. charcoal 53 7.8. Briquettes vs. lump charcoal 53 7.9. Gas-fired smokers 55 7.10. Electrically-heated smokers 55 8. Wood for smoking 55 8.1. Types of wood suitable for smoking 55 8.2. To bark or not to bark 59 8.3. Pre-burning wood 59 8.4. Green or seasoned? 60 8.5. What types of wood should I not use? 60 8.6. How much does lump charcoal and smoking wood cost? 60 9. Dry rubs and BBQ sauces 61 9.1. Dry rubs 61 9.2. BBQ sauces 66 10. We're smoking meats here 74 10.1. Pork 74 10.1.1. Ribs 74 10.1.2. Picnics and butts 79 10.1.3. Whole ham 84 10.1.4. Pork chops 84 10.1.5. The Whole hog 85 10.1.6. Bacon 85 10.1.7. Sausages 85 10.1.8. Hot dogs 86 10.2. Beef 86 10.2.1. Brisket 86 10.2.2. Jerky 92 10.2.3. Steaks 95 10.2.4. Short Ribs 96 10.2.5. Roasts 96 10.3. Chicken 99 10.3.1. Breasts 99 10.3.2. Leg quarters 100 10.3.3. Whole chicken 101 10.4. Turkey 102 10.4.1. Breasts 102 10.4.2. Legs 103 10.4.3. Whole turkey 103 10.5. Pheasant 104 10.6. Lamb 104 10.7. Venison 106 10.8. Fish 107 11. Freezing barbecue meat and leftovers 111 12. What goes well with BBQ? 113 12.1. Coleslaw 113 12.2. Beans 114 12.3. Chili 116 12.4. Corn 116 12.5. Potatoes 117 12.6. Cornbread 118 Page 4 13. Barbecue portion size 119 14. Problems while barbecuing--What went wrong? 119 15. Making Lump Charcoal 125 16. Smoking chiles 126 17. Books on barbecue 126 18. Where do I buy this barbecue stuff? 128 19. Other Internet resources on barbecue 131 Page 5 1. Introduction to the BBQ List 1.1. Who we are Why, we're just a bunch of down-home folk, a lot like you. We're carpenters, paleontologists, home- makers, plumbers, farmers, cooks and engineers (and just about everything in between). We're a diverse group that has one thing in common--we like barbecue. 1.2. What we do here We like to sit on the front porch, around the barbecue pit, watching the smoke rising out of the stack, drinking a beer or a Dr. Pepper and having us a real good chat about barbecue, the size of the universe, the meaning of life and other important stuff. We also, from time to time, if the feeling strikes us just right, and we've got a beer or Dr. Pepper in hand, will impart our "Q" knowledge to newcomers to barbecue that will enable them to increase their barbecuing skills to levels unheard of a hundred years ago. So stick around, read the posts and join the fun. Who knows, you might just learn a thing or two about barbecue, the size of the universe, the meaning of life and other important stuff. BTW, if we don't know the answer to your question, we'll just make one up. 1.3. Charter Our Charter-- The BBQ Mailing List was started in early 1996 by Richard Thead to facilitate the discussion of barbecue and grilling. We don't discuss religion, or politics and we post no obscene pictures (provided you don't look at the mugs of some of our members on Garry's Web page-- http://www.tiac.net/users/garhow/bbq/bbqlist/photos.htm). Please don't look--as it's pretty scary and people have left the list after seeing them. We talk about Q here. We answer questions about Q. We fight about Q. We take Q seriously. That's what we do. Sometimes, opinions and prejudices border on religion, but just keep in mind that most of the time a post that sounds critical, or even hostile, is most likely done tongue-in-cheek. Don't take everything you read on this list too seriously, in fact don't take anything you read on this list too seriously! (Except safety.) Here is what Rick Thead used to send to new list subscribers: "I'd like to keep this list fun and informative for everybody. Hopefully, we can keep the flames to a minimum. We all need to keep in mind that bbq means different things in different places. I'm as guilty as anybody of being a bbq snob. However, for this list, anything having to do with smoking, grilling or any other type of 'outdoor' cooking is welcome. The only thing I'd like to discourage is the so-called 'oven bbq,' where you throw something in the oven with a bottle of liquid smoke and call it bbq. There are plenty recipes for that in the recipe archives already, and it has no place here." Rick <[email protected]> Page 6 If you are a new member and discussion topics seem to be wandering, just stick around awhile and see what happens. Many of the list members have been participants for many months and have grown to be friends. Some members even get together occasionally around the country to share barbecue and swap stories (more likely lies). Consequently, other topics of discussion may spring up temporarily but the discussion will come back around to barbecue. Just be patient. -------------------- [I'm new to the Internet and this BBQ List. Just what is a FAQ, anyway?] Jerry Ward-- I will take a stab at letting you in on some Internet etiquette. FAQ stands for Frequently Asked Questions. Most groups on the Internet have a FAQ.
Load more

Recommended publications
  • Bryan Schaaf: Welcome to Meat Speak, Powered by the Certified Angus Beef Brand
    Bryan Schaaf: Welcome to Meat Speak, powered by the Certified Angus Beef brand. With me in the studio today is not Chef Tony Biggs. Instead we've actually reached into the reserves. We made the call to the bullpen for the dulcet tones of the right hander from Cincinnati, Ohio, Chef Michael Ollier. Chef, how you doing? Michael Ollier: I'm fantastic. Hello everyone. Bryan Schaaf: You know, chef, when we mapped out what we wanted to talk about specifically today, we just knew we needed to make sure Michael Ollier is standing here with us from the inner sanctum of the world's headquarters of premium beef. Because you followed a path, and I shouldn't even say you followed a path. You were doing something that a lot of chefs are now following along, and that is chefs from a classically trained, I guess more conventional background in the kitchen are finding themselves more and more enamored with the world of barbecue. Michael Ollier: Yes. Bryan Schaaf: Can you talk about that? I mean your background, I mean you cut your teeth in one of the preeminent farm to table restaurants in Cleveland. You've obviously been at Certified Angus Beef for almost a decade. At what point did that really trip your mind to say, "You know what, this barbecue thing, I should probably pay a little bit more attention to"? Michael Ollier: Well, let's back it up even to childhood and maybe a childhood that most Americans have had, where their experience of barbecue is probably a lot like mine was.
    [Show full text]
  • {Dining: L.May Eatery }
    { dining: l.may eatery } l. may feels so much like home i expect them to yell “norm” when I walk in the door. L.May Eatery 1072 Main Street, Dubuque, IA, 563-556-0505 HOURS: Dinner: 4:30 pm – 9 pm Sun, Mon, Thurs 4:30 pm – 10 pm, Fri - Sat, Closed Tues & Wed ATMOSPHERE: Casual, NOISE LEVEL: Comfortable RECOMMENDATIONS: Caprese Bruschetta; Gruyére Melts; Roasted Veggie Salad; Isle of Capri Pizza; Louisiana Jambalaya; Fresh Atlantic Salmon; Filet Mignon LIQUOR SERVICE: Full Bar; Lea & E.J.’s Carefully Chosen Wine List; Hand Muddled Old Fashion; Sangria; Tom Collins; Pumpkin Pie Martini; Fresh Vodka Lemonade PRICES: Apps: $8 - $10; Entrees: $16 - $25, Pizzas: $12 - $20 RESERVATIONS: 2-20; Private Parties up to 100; Recommend making reservations online at LMayEatery.com PAYMENT OPTIONS: 5% Discount for Cash, Also accepts Check, Debit, All Major Credit Cards ACCESSIBILITY: Proudly Accessible Dubuque Certified CATERING: Lunch & Dinner, TAKE OUT: Yes DELIVERY: No, PARKING: On Street When a friend offered to finance a down Cooking healthy is always a payment, and a restaurant property on Main top priority; there are no fryers Street in Dubuque became available, L.May in the kitchen. Fresh ingredi- Eatery was born. In just two and a half years ents are used to enhance taste it has developed a reputation for consistently instead of employing tricks good food. It helps that the Droesslers had the like smothering food in butter. L.MAY EATERY good sense to put an accomplished chef in There is even a gluten free pizza crust. pepper hummus, a dip made from chickpeas, by rich belmont the kitchen.
    [Show full text]
  • Nourish. Cultivate. Cooperate. Sign up for Classes
    $7 PER CLASS + payment processing fee Fall 2020 Virtual Classes Nourish. Cultivate. Cooperate. Sign Up for Classes Class sign-ups are available Online ONLINE ONLY Register Online www.coopfoodstore.coop/classes Please Note: • Classes will be held using the Zoom App. • One registration gets you one unique link to be use on one electronic device. • Tickets are non-refundable, non-transferable. • Free class vouchers and class passes are not being accepted for virtual classes. Please save these for use when we can resume in-person classes. Thank you. • Classes will be recorded for later viewing, and are available up to 30 days. • All ages are welcomed to participate! Some classes have been designed with younger chefs in mind. • Many of our classes will offer substitutions and modifications- just ask! • Questions can be sent via email to: [email protected] For safety procations due to COVID-19, “NO ONE we have suspended in-person classes at our Culinary Learning Center. Our on-line IS BORN A classes promise to deliver the same quality, fun and acessibility you have come to expect from the Co-op! GREAT COOK, Class Legend ONE LEARNS VEGETARIAN OPTION One or more recipe prepared in these classes is BY DOING” V vegetarian. —JULIA CHILD Cook-Along/ Hands-on Class Seasonal and Co-op Cooking One of the easiest ways to eat healthy, is to eat in season! These classes celebrate local, seasonal and regional fare. Rosh Hashanah Apple Cake Skillet Salmon with Kale and Apple Salad Get ready to celebrate Jewish New Year with this modern twist Not another kale salad! We promise this one is perfect for fall… on apples and honey.
    [Show full text]
  • FOOD TECHNOLOGY FACT SHEET a Market Evaluation of Barbecue
    FAPC-137FAPC-165 Robert M. Kerr Food & Agricultural Products Center FOOD TECHNOLOGY f a p c FACT SHEET Adding Value to Oklahoma 405-744-6071 • www.fapc.biz A Market Evaluation of Barbecue Sauces Erin Early Chuck Willoughby Business/Marketing Client Coordinator Business & Marketing Relations Manager Rodney B. Holcomb Jim Brooks Agribusiness Economist Business & Marketing Services Manager History of Barbecue Sauce Native Americans (Cherokees and Creek Indians of It is difficult to trace the exact history of barbe- the Carolinas) using crude wooden racks to smoke or cue sauces in America due to the very few barbecue dry fish, birds and meats. Later, the Spanish brought sauce recipes to be found in early cookbooks. Until over cattle and pigs, which were also barbecued (Spi- 1948, commercial barbecue sauces were not found on neelli). grocer’s shelves nationally until Heinz released their “Barbecue” is the English word adaptation from sauce. Not far behind was Open-Pit barbecue sauce, either the Spanish word “barbacoa” or the word then Kraft and more recently K.C. Masterpiece variet- “barabicoa” from the Taino Native American tribe of ies and many others (The Association). the Caribbean and Florida regions. The early colonists Seventeenth and eighteenth English and French learned to cook (barbecue) whole hogs from Na- literature has a few recipes for true barbecue, usually tive Americans and slaves. In colonial times, barbe- open-pit style, that have been passed down though the cue meant a big, festive community gathering. This centuries. In Nouveaux Voyages aux Isles d’Amerique custom was described by many, including George by Jean B.
    [Show full text]
  • Weatherfordaledo | Hudson Oaks | Willow Park M a G a Z I N E NOVEMBER 2 014 NOW
    Front cover WeatherfordAledo | Hudson Oaks | Willow Park MAGAZINE NOVEMBER 2 014 NOW Living in the Season At Home With Frank and Betsy Jones SPECIAL SECTION: 2 014 Holiday Shopping Guide Flight Path Dennis Akins soars toward his dreams Reflections Planning the Perfect Party Sharing Sweets In the Kitchen With Melinda Bradley inside front www.nowmagazines.com 1 WeatherfordNOW November 2 014 www.nowmagazines.com 2 WeatherfordNOW November 2 014 Publisher, Connie Poirier General Manager, Rick Hensley ONTENTS November 2014 • Volume 4, Issue 11 DITORIAL C E Managing Editor, Becky Walker Weatherford Editor, Amber D. Browne Editorial Coordinator, Sandra Strong Editorial Assistant, Beverly Shay 14 Writers, Lisa Bell . Gregg Davis Erin McEndree . Betty Tryon Editors/Proofreaders, Pat Anthony Randy Bigham GRAPHICS AND DESIGN Creative Director, Chris McCalla Artists, Kristin Bato . Julie Carpenter Morgan Christensen . Martha Macias Keisha McDuffie . Brande Morgan Shannon Pfaff . Felipe Ruiz PHOTOGRAPHY Photography Director, Jill Rose Photographers, Sarah McVean Michelle Winters ADVERTISING Advertising Representatives, Steve Randle . Cleta Nicholson 8 Flight Path 8 Aerospace education is an important Rick Ausmus . Teresa Banks . Linda Dean Mark Fox . Bryan Frye . Melissa McCoy mission for Dennis Akins and the Civil Lisa Miller . Carolyn Mixon Air Patrol. Lori O’Connell . John Powell Linda Roberson . Joyce Sebesta Shelby Veldman Living in the Season 14 At Home With Frank and Betsy Jones. Billing Manager, Angela Mixon ON THE COVER Reflections 20 An artist focuses on the story behind a picture instead of the object. Planning the 30 42 BusinessNOW Perfect Party 44 AroundTownNOW Every fall, Frank and Betsy Jones Holiday entertaining begins enjoy sprucing up their yard.
    [Show full text]
  • Seaweed Resources of the Hawaiian Islands
    Botanica Marina 2019; 62(5): 443–462 Review Karla J. McDermid*, Keelee J. Martin and Maria C. Haws Seaweed resources of the Hawaiian Islands https://doi.org/10.1515/bot-2018-0091 rolls, in salads, in stews, with raw fish, or even in cakes Received 4 October, 2018; accepted 15 May, 2019; online first and custards. Real seaweed connoisseurs will tell you what 25 June, 2019 species they have in the refrigerator; for some it is Gracilaria or Asparagopsis; for others it is Pyropia or Ulva. The story Abstract: Up-to-date information about the unique marine of seaweed resources in the Hawaiian Islands is influenced flora of the Hawaiian Islands – its environment, uses, cul- by the geographic isolation of the islands, their dynamic tivation, conservation, and threats – comes from many volcanic development, and the deep tradition of human sources, and is compiled here for the first time. The sea- use of marine macroalgae that can be traced to the early weed resources of the Hawaiian Islands are taxonomically Polynesian inhabitants of the islands. Numerous phycolo- diverse, biogeographically intriguing, ecologically complex, gists have made important contributions to the taxonomy of culturally significant, and economically valuable. Macroal- the Hawaiian marine flora: Charles Gaudichaud-Beaupré, gae, historically and today, are critical components of the Joseph F. Rock, Minnie Reed, Marie Neal, W.A. Setchell, Paul marine ecosystem, as well as the diet and culture of people Galtsoff, G.F. Papenfuss, Max Doty, George Hollenberg, Gerry living in the islands. Some Hawaiian seaweeds are known Kraft, Bernabé Santelices, Mitchell Hoyle, Lynn Hodgson, to contain valuable bioactive compounds that have poten- Bill Magruder, John Huisman, and most notably Isabella tial medical and pharmaceutical applications.
    [Show full text]
  • Delivery of Entire Menu
    HOURS: Mon., Tue., Wed., Thur. 11am-11pm Fri., Sat. 11am-Midnight · Sun., 11am-10pm 752-4460 DELIVERY OF ENTIRE MENU 9880 West Sample Road PRIVATE ROOM AVAILABLE FOLLOW US ON FOR PARTIES OR MEETINGS!! AND VISIT US AT WINGSPLUSSAMPLEROAD.COM Major Credit Cards Accepted! BUFFALO STYLE CHICKEN WINGS WINGS YOUR AWAY Served with Blue Cheese & Celery Plain- No Sauce- Straight from the fryer Garlic, Raspberry Mild- No Hot Sauce- Coated with a margarine sauce. Grilled or Specialty Sauces Mild/Medium- Coated with a margarine /hot sauce blend. “Makes your lips tingle” 6 Piece Wing .....................7.25..................7.75 Medium/Hot- Same as medium but for those not yet 10 Piece Wing ..................12.25................12.75 ready for hot. 15 Piece Wing ..................16.25................16.75 Hot- Coated mostly with hot sauce. “Brings tear to Mild, Medium, Hot, Extra Hot, BBQ your eyes”. X-Wet 50¢, X-Garlic 50¢, X-Raspberry 50¢ XX’Hot- Hot sauce only. Sinus Stimulator. X-tra Charge for All Flats or All Drums Cajun- Hot sauce with secret blend of Cajun seasonings. Small Order 50¢ Large Order 1.00 Garlic- Minced, sweet garlic added to wings after sauce Blue Cheese & Celery Not Included BBQ- Coated with Open Pit Barbecue sauce. on Orders of 25Wings and More Honey- Honey coated wings. Garlic, Raspberry Honey BBQ Grilled Wings Are Fried Grilled or & Then Flame Grilled Specialty Sauces Honey Mustard- Coated with a delicious honey mustard sauce. 25 Wings ..........................27.50................28.25 Key West- Coated with a Hot Carolina BBQ sauce. 50 Wings ..........................52.50................54.50 Lemon Pepper - With margarine.
    [Show full text]
  • Helen's Bar-B-Q A&R Bar-B-Que Bozo's Hot Pit Bar-B-Q Central BBQ
    A&R BaR-B-QuE PaPa PiG’s BbQ Memphis Milan Hailed as the best barbecue in the South, Two generations of old-fashioned pit cooking head to this establishment for melt-in-your- has kept this small business a local treasure. mouth pulled, chopped and smoked pork. Stop in for lunch and dinner on the weekends. Ribs, brisket, catfish and chicken can also be Dig into large portions of pork, ribs, barbecue ordered. nachos and barbecue sandwiches. BoZo’s HoT PiT BaR-B-Q Scott’s-Parker’s BbQ Mason Lexington Since 1923, Bozo’s has served up barbecue The whole hog is hickory smoked at platters, sandwiches, ribs, catfish and burgers Scott’s-Parkers and they have the awards to in Mason. Top off your meal with one of their show for it. From Men’s Journal to High on the homemade pies. Hog, publications nationwide know where to go for barbecued whole-hog heaven. CeNtRaL BbQ Memphis ThE BaR-B-Q ShOp Memphis locals flock to this barbecue joint Memphis for the slow smoked meats and ribs with the Southern Living named the restaurant one of perfect combination of secret, dry spices. the best Top 50 barbecue places in the South. One taste of the smoked meat drizzled with Helen’s BaR-B-Q the Dancing Pigs BBQ sauce and seasoning and you’ll agree it’s one of the best. Brownsville One of the few female pitmasters, Helen smokes pork like no man’s business and serves ReNdEzVoUs them pulled or on a sandwich with her famous Memphis sauce and sides.
    [Show full text]
  • Food: Just Grow It!
    Food: Just Grow It! Developed with funding support from the Healthy Hawai`i Initiative State of Hawai`i Department of Health __________________________________________________ PROJECT LEADERS: University of Hawaii College of Tropical Agriculture and Human Resources Cooperative Extension Hawaii State Department of Education Food: Just Grow It! … a supplementary compendium of teaching-learning activities designed to enhance secondary students’ thinking and reasoning skills … __________________________________________________ University of Hawaii College of Tropical Agriculture and Human Resources Cooperative Extension Hawaii State Department of Education February 2004 FFoooodd:: JJuusstt GGrrooww IItt!! TABLE OF CONTENTS OVERVIEW: 1-6 ACTIVITIES: “Rot for Your Plot” Introduction to Theme Units 7 Creating Soil (Weathering Effects) 9 Hot Spots (Warming and Cooling) 16 Porous or Poor-Us (Soil Characteristics) 25 Taste of Dirt? (pH) 36 Dirt Rich (Soil in the Food Cycle) 45 Under-Cover Critters & Creatures (Composting) 54 Compost Cook-Off (Making Compost) 63 “Why Organic Growing?” Introduction to Theme Units 71 Malama i ka `Aina (Hawaiian Culture) 73 Victory Gardens (WW II Oral History) 83 What Goes Down Stays Around (Water Cycle) 92 OG-What? (Organic Farming Certification) 105 People’s Perceptions (Organic Farming Survey) 114 The Great Debate (Organic vs. High-Intensity) 125 WOG It! (Growing Organically) 133 “Know Your Pests” Introduction to Theme Units 141 Pest-iness (Informal Classification) 143 Least “Wanted” (Local Pest / Disease Problem)
    [Show full text]
  • The Kentucky Barbecue Book Wes Berry Western Kentucky University
    Western Kentucky University TopSCHOLAR® English Faculty Book Gallery English 3-2013 The Kentucky Barbecue Book Wes Berry Western Kentucky University Follow this and additional works at: http://digitalcommons.wku.edu/english_book Part of the Nonfiction Commons Recommended Citation Berry, Wes, "The Kentucky Barbecue Book" (2013). English Faculty Book Gallery. Book 14. http://digitalcommons.wku.edu/english_book/14 This Book is brought to you for free and open access by TopSCHOLAR®. It has been accepted for inclusion in English Faculty Book Gallery by an authorized administrator of TopSCHOLAR®. For more information, please contact [email protected]. Introduction I am large, I contain multitudes of barbecue. —Walt Whitman, speaking in a western Kentucky drawl, overheard in a vision I had on May 27, 2012, while strolling near the confl uence of the Green and Barren rivers. ’ve recently been diagnosed with Hyper Enthusiastic Barbecue Disorder I(HEBD). I’m supposed to drink eight ounces of KC Masterpiece daily to make the cravings go away. Th e prescription isn’t working very well. I still get the nervous trembles when I think about deliciously smoked meats. But I do know this: I’m not fond of KC Masterpiece and many other major-brand sauces—thick concoctions sweetened with corn syrup and sometimes tainted by unnatural-tasting liquid smoke. My students sometimes tell me that their lives are so busy it’s diffi cult for them to turn in work on time. Th ey ask for extended deadlines. I say, “You think you’ve got it bad? I got HEBD. I can’t even concentrate on what you’re saying to me right now.
    [Show full text]
  • User's Guide to Cleaning and Maintaining Foodservice
    USER’S GUIDE TO CLEANING AND MAINTAINING FOODSERVICE EQUIPMENT USER’S GUIDE to CLEANING AND Maintaining Natural Gas Foodservice EQUIPMENT The energy experts at Southern California Gas Company’s (SoCalGas®) Food Service Equipment Center have published this comprehensive reference guide to provide foodservice operators with important information for keeping their equipment clean and energy-efficient. Offering this complimentary handbook is one more way SoCalGas is furthering its commitment to provide our business customers with safe, reliable energy as well as exceptional service. This guide is an excellent overview to help you clean and maintain your natural gas-fired equipment, but keep in mind that information is generic and offered as a general guideline only. Individual equipment manufacturers provide specific cleaning and maintenance recommendations to ensure safe and efficient use of their equipment. This overview is not intended to replace the manufacturer’s recommendations. General advice 1 Griddles and TilTinG BraisinG Pans 2 Fryers 5 Steam JackeTed keTTles 8 Steamers: Pressure AND Pressureless 10 Ovens: CONVENTIONAL, Convection, Deck AND Rack 12 ranGes: OPEN TOP AND Hot TOP 15 BrOilers: OVERFIRED AND UNDERFIRED 18 General Advice Gas Supply Although gas supply to commercial cooking equipment is not usually a maintenance issue, there are considerations For Equipment Demonstrations to keep in mind. If additional gas equipment is added to a supply source, it is important to verify there will be Call (562) 803-7323 for a tour of Southern California adequate gas supply when each piece of equipment is on Gas Company’s Food Service Equipment Center, where at high-fire (maximum input) simultaneously.
    [Show full text]
  • Pasta Favorites Stuffed Mushrooms
    Soups and Salads Blackened Specialties Sauteed Specialties Gumbo All served with Veggie Medley and All served with Dirty Rice cup . 4.99 Choice of New Potatoes or Dirty Rice Louisiana B.B.Q. Shrimp . 13.99 bowl . 6.49 full order not full order Boston Bib Salad . 2.99 Blackened Catfish . 13.99 . .9.99 N Shrimp Creoleh♥ . 13.99 with dinner . .1.99 Blackened Fish . 13.99 . .9.99 N French Quarter Creole♥h . 13.99 Shrimp Salad w/Hazel Dressing . 10.99 Blackened Fish with Shrimp Czarina . 14.99 Crawfish Creole♥ . 13.99 Grilled Chicken Salad . ♥. 9.99 N h Blackened Filet Mignon . 24.99 N Cajun Two-Step . 14.99 Blackened Tuna Salad*h . 11.99 Blackened Steak Diane . 25.99 Blackened Chicken . .12.99 . .9.99 N Shrimp Étoufée . 13.99 Blackened Chicken Diane . 13.99 . 10.99 N Crawfish Etoufée . 13.99 Jazzy Appetizers Blackened Shrimp . 14.99 . .11.99 N Shrimp Diane . 13.99 Stuffed Zucchini . 9.99 Blackened Tuna w/ Dill Hollandaise . .17.99 . .11.99 Crawfish Popcorn . 9.99 Blackened Salmon Pontchartrain . 14.99 Blackened Red Snapper . 15.99 Cajun Popcorn . 9.99 Pasta Favorites Stuffed Mushrooms . 6.99 Cajun Fried Cuisine full order not full order N Beans & Rice . ♥h. 6.99 Crawfish Fettuccine . 12.99 . 10.49 N All served with French Fries, Cajun Coleslaw and Hushpuppies N Beans & Rice w/ Andouille or Tasso . 7.99 full order not full order Crawfish and Andouille Fettuccine . 13.99 . 10.99 N Jambalaya . 7.99 Beer Battered Shrimp . 12.99 . 8.99 Chicken Fettuccine .
    [Show full text]