The Whole Pig Roast: How to Cook a Full-Sized Pig (PDF Provided)
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Walk-A-Bout 2.0 Charcoal Grill Model 4250
Walk-A-Bout 2.0 Charcoal Grill Model 4250 ! IMPORTANT USAGE NOTES ! ALWAYS USE THE SUPPLIED FIRE GRATE/ASH PAN. DO NOT USE MORE THAN THE RECOMMENDED AMOUNT OF CHARCOAL BRIQUETTES. (3 pounds) IF USING “LUMP” CHARCOAL USE LESS! IT BURNS MUCH HOTTER THAN BRIQUETTES AND COULD DAMAGE YOUR GRILL. USE NO MORE THAN WHAT IT TAKES TO COVER THE ASH PAN WITH A SINGLE LAYER. Charcoal Grill User’s Manual For Outdoor Household Use Only. Not for Commercial Use. Need Help? Need to Register Your Grill? Looking for Parts & Accessories? Visit us online at www.onefi regrills.com Or call Customer Service at 1-800-251-7558 - Option 4 ! WARNING • This instruction manual contains important information necessary for the proper assembly and safe use of this appliance. Failure to follow these instructions could result in death or serious injury from explosion or fi re. • Read and follow all warnings and instructions carefully before assembling or using this appliance. • Keep this manual for future reference. SAVE THESE INSTRUCTIONS. P/N 03.6081.09 Rev. 20170628 2 ! DANGER CARBON MONOXIDE HAZARD This appliance can produce carbon monoxide, an odorless toxic gas. Using it in an enclosed space can kill you. Never use this appliance in an enclosed space such as a camper, tent, car, garage or home. This appliance is not intended for and should never be used as a heater. Meco Corporation strives to be a quality supplier of consumer products. If we omitted any parts needed for assembly, or you need troubleshooting information, please contact us using our toll free number or visit our website. -
Best Bbqs in London| Restaurants | This Is London
Best BBQs in London| Restaurants | This is London LONDON TODAY: News What's On Weather Afternoon: 21°c Tonight: 13°c Jobs Dating Shop Travel Register Home News Business Sport Comment Entertainment Life & Style Showbiz Reader rewards HOMES & Property Entertainment Film Theatre Showbiz Restaurants Music Comedy Arts Events Clubbing Pubs & Bars What's on London, Sunday 21.06.09 What's on today What's on tomorrow Best BBQs in London 1. York & Albany By Tamara Abraham 17.06.09 2. Murano Add your view Restaurant Finder & Online Booking 3. Bocca di Lupo Name: 4. Princi 5. Terroirs Cuisine: Cooking alfresco is great in theory but we're generally about as rusty at cooking on a BBQ Area: as the ageing tin cans that pass for grills in our backyards. Critics' Choice Postcode: Luckily, there is an effortless solution — let Theatre someone else do the hard work. Price: Fiona Mountford Even if it doesn't make you want to A barbecue catering company will provide a Good for: dance, you’ll certainly hum along chef and professional grill, as well as waiters to serve the food and keep glasses topped up. happily It’s a steak out: Tamara Abraham and The King and I They'll bring gazebos if rain is forecast and friends tuck into a barbecue feast with a little even clear up afterwards. help from Eden Events Book a Restaurant Online Film Here, we've found the best companies that Andrew O'Hagan will bring the barbie to you — from Greek- Full A-Z Listings Eric Cantona plays a blinder in Ken style souvlaki and kebabs to Brazilian meat Loach's entertaining fantasy skewers and a full-on medieval-style hog roast — so all you have to do is decide on a Looking for Eric theme, sit back and enjoy the party. -
Barbecue Grill 4100 Series
MADE IN USA BARBECUE GRILL 4100 SERIES OWNER’S MANUAL SAVE THESE INSTRUCTIONS © Meco Corporation® 2005 FOR CUSTOMER SERVICE CALL 1-800-251-7558 www.meco.net READ AND FOLLOW INSTRUCTIONS CAREFULLY BEFORE ASSEMBLY OR USE. FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN DEATH, SERIOUS BODILY INJURY AND/OR PROPERTY LOSS. FOR OUTDOOR HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE. THESE INSTRUCTIONS MUST BE KEPT WITH THE CONSUMER AND RETAINED FOR FUTURE USE. -NOTICE- MECO CORPORATION STRIVES TO BE A QUALITY SUPPLIER OF CONSUMER PRODUCTS. IF WE OMITTED ANY PARTS NEEDED FOR ASSEMBLY, OR YOU NEED TROUBLESHOOTING INFORMATION, PLEASE CONTACT US USING OUR TOLL FREE NUMBER. THANK YOU FOR PURCHASING A MECO® PRODUCT. 1-(800)-251-7558 CONSUMER SERVICE DEPARTMENT MECO CORPORATION® 8 am - 6 pm E.S.T Mon. - Fri. www.meco.net 1-(423)-639-1171 (TELEPHONE) 1500 INDUSTRIAL ROAD 1-(423)-639-1055 (FAX) GREENEVILLE, TN. 37745 USA IMPORTANT SAFEGUARDS Following is a list of Important Safeguards to guide you through the grilling process for a successful and safe barbecue. It is important to remember, anytime you work with fire, there is a chance of getting burned; so take precautions! Common sense and planning will prevent injuries. These tips are not intended to be an exhaustive treatment of the subject, and should not be interpreted as precluding other procedures which would enhance safe barbecue grill operations. SAFETY WARNINGS WARNING! FAILURE TO FOLLOW THESE SAFETY RULES MAY RESULT IN SERIOUS INJURY OR PROPERTY LOSS. READ AND FOLLOW INSTRUCTIONS CAREFULLY BEFORE USING GRILL. 1. Always read the Owner’s Manual before using your 9. -
12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking. -
2018 World's Championship Bar-B-Que Contest Results Rank
2018 World's Championship Bar-B-Que Contest Results Rank Team Name Space Chief Cook Category Score Awards 1 San Antonio Winner - Buckshot BBQ CC1 Jayde Henley BRISKET 89.33 Champion Brisket 2 Manning Valley Natural Smokers IV2 Grant Coleman BRISKET 88.67 2nd Place Brisket 3 Steve's Cooking Team B-438 Luke Albrecht BRISKET 88.67 3rd Place Brisket 4 Pitmaker - BBQ Addiction A-321 Victor Howard BRISKET 88.00 5 Over The Hill Gang C-1014 Ric Keirsh BRISKET 88.00 6 Jack Daniels Winner - Rocky Top BBQ CC3 Walt Moulton BRISKET 88.00 7 Confederated Cooks A-217 Carl Tragesser BRISKET 87.33 8 Majors B-437 Brian Mannion BRISKET 86.67 9 Roadkill BBQ Company C-1010 Andrew Heckman BRISKET 86.00 10 Fayette County Go Texan C-927 Jason Vasut BRISKET 86.00 11 Operation BBQ Relief A-421 Dewayne Daniel BRISKET 86.00 12 Damnifino Team B-450 John Sauter BRISKET 86.00 13 Pit Boss C-710 C. Berry Madden BRISKET 85.33 14 Bee County Go Texan C-731 Matias Serrata BRISKET 85.33 15 The Star of Texas Cooking Team A-205 Alex Gonzales BRISKET 85.33 16 Slow Cookers at Play C-1008 Chris Stutsman BRISKET 84.67 17 Just "N" Time Cookers B-235 Billy Jolly BRISKET 84.00 18 BBQ Austin Winner - Double Barrel Cookers CC5 Todd Nelson BRISKET 84.00 19 Karnes County Go Texan C-703 Corey Albert BRISKET 84.00 20 Texas State of Mind Cookers A-124 Charlie Cerda BRISKET 84.00 21 Rancho Cerveza B-140 Tommy Sulak BRISKET 83.33 22 Tejas Barbacoa B-242 Justin Tankersley BRISKET 83.33 23 Cayenne Social Club B-231 Eddie Lopez BRISKET 82.67 2018 World's Championship Bar-B-Que Contest Results Rank Team Name Space Chief Cook Category Score Awards 24 Red's True Barbecue UK IV4 Clinton Britz BRISKET 82.67 25 Domino Effect C-831 Eric Kennedy BRISKET 82.00 26 Waste Management Green Haul B-435 David Welch BRISKET 82.00 27 Jack Daniel's Barrelhouse Cookers A-311 Wally Wostal BRISKET 82.00 28 Bulldog Mountain Cookin' Crew A-508 Mike Wells Jr. -
The Belmont Scene
THEBELMONT VILLAGE VILL OF ALISOAGE VIEJO NEWS OCTOBER 2020 MEET OUR NEW STAFF DIRECTORY Logan Cooley EXECUTIVE Executive Director DIRECTOR, LOGAN (949) 362-6902 [email protected] COOLEY! Sheree Gordon I was born and raised in Director of Resident Care Services Thousand Oaks, California to an (949) 362-6905 [email protected] incredible set of parents and family. I have four brothers and Jessica Payan a sister. I grew up playing a lot Human Resources Generalist of sports, especially football, (949) 362-6903 [email protected] basketball and baseball. I married my high school POPCORN PICK: ‘THE Leah Hadley sweetheart, Diana. We started Memory Programs Coordinator dating my junior year, her TINGLER’ (949) 362-6910 [email protected] sophomore year. She is the best Director William Castle wanted to make sure thing that ever happened to me John Lachey and my better half. We have two moviegoers got a good scare Building Engineer beautiful daughters: Gemma, 5, and even jump in their seats (949) 362-6911 [email protected] and Zuzu, 1.5. They are my joy! when they watched his 1959 campy horror classic “The We have a puppy, Louie, who is Cameron Cartio 1.5 and is a golden retriever. Tingler.” He cast Vincent Price Chef Manager I went to BYU in Utah and to star as a scientist who (949) 362-6912 [email protected] studied Public Relations. I’ve discovers that fear is a living parasite that grows on people’s been in healthcare for 4 years Diana Conte now, with my experience being backbones, creating that Sales Specialist in skilled nursing. -
BBQ & Grill Bourbon Street
Casual Wedding Ideas BBQ & Grill Certified Angus Hamburgers & Cheeseburgers juicy, seasoned & grilled fresh, served with Joe’s fixins All Beef Dogs grilled to perfection Memphis-Style Pulled Pork start with a pork shoulder, smoke it low-n-slow, pull it, que it, put it on a roll, add coleslaw and sweet heat…..it doesn’t get any better than this! Grilled Marinated Boneless Breast Chicken Sweet Jersey Corn Dipping Station cilantro herb butter, sweet cream butter Mixed Green Salad with white balsamic vinaigrette Red Skin Potato Salad Joe’s Slow Baked Beans Confetti Slaw Sliced Watermelon Bourbon Street Bourbon Marinated Flank Steak marinated in bourbon and Joe’s secret blend...served from the carving board Chicken Skewers Mediterranean or teriyaki Memphis-Style Pulled Pork start with a pork shoulder, smoke it low-n-slow, pull it, que it, put it on a roll, add coleslaw and sweet heat…..it doesn’t get any better than this! Sweet Jersey Corn Dipping Station cilantro herb butter, sweet cream butter Tomato & Mozz Salad Medley of Grilled Veggies Gussied up Taters Joe’s Slow Baked Beans Summer Cubed Melon Display 438 North Avenue | Garwood, NJ 07027 888-853-0444 | 908-389-0808 | Fax: 908-789-0730 www.jjbbq.com | [email protected] Big Daddy’s BBQ St. Louis Style Pork Ribs (2 bones) savory, succulent & fallin off the bone! Texas Sliced Beef Brisket crispy on the outside, pink & juicy on the inside….sliced thin & simmered in Joe’s que’ Georgia Chopped Chicken chicken barbecue, smoked, chopped & simmered in Georgia mustard sauce Certified Angus Hamburgers -
Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
foods Article Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons Maria João Fraqueza 1 , Marta Laranjo 2 , Susana Alves 1 , Maria Helena Fernandes 1, Ana Cristina Agulheiro-Santos 2,3 , Maria José Fernandes 1, Maria Eduarda Potes 2,4 and Miguel Elias 2,3,* 1 CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; [email protected] (M.J.F.); [email protected] (S.A.); [email protected] (M.H.F.); [email protected] (M.J.F.) 2 MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; [email protected] (M.L.); [email protected] (A.C.A.-S.); [email protected] (M.E.P.) 3 Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal 4 Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal * Correspondence: [email protected] Received: 11 December 2019; Accepted: 11 January 2020; Published: 15 January 2020 Abstract: The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. -
Gas Barbeskew Assembly and User Guide
GAS BARBESKEW USER GUIDE AND ASSEMBLY MANUAL CONTENTS SECTION TOPIC PAGE Introduction Introduction 1 Warranty 2 BarbeSkew Safety General Barbecue Safety 3 -4 Gas Barbecue Safety 5 Gas Cylinder Safety 6-7 Hose, Regulator and Injector Safety 8 Gas Categories and Pressures 9 Food Safety 10-11 - Cross-Contamination 10 - Preparing Food 10 - Cooking Barbecued Food 11 - Using Meat Thermometer 11 - Cooked “Internal” Temperatures 11 How To Use Your BarbeSkew Rotisserie Mechanism 12 Motors 13 - Powering the Motor 13 - Replacing Motors & Drive Shaft 14 - How to Replace the Rear Motor and/or 14 Drive Shaft (Kebab Skewer Motor) - How to Replace the Side Motor and/or 15 Drive Shaft (Side Skewer Motor) Cooking Configurations 16 Kebab Skewers 17-18 - How to Use the Kebab Skewers 18 Cage Skewers 18 - How to Use the Cage Skewers 18 - Using Two Cages Simultaneously 19 - Opening Hot Cage Skewer 19 - Cleaning the Cage Skewers 20 Long Skewer 21 - How to Use the Long Skewer 21 - How to Use Meat Clamps 22 Half Grill 23 - How to Use the Half Grill 23 Warming Rack 23 - How to Use the Warming Rack 23 Cast Iron Griddle 24 - How to Use the Cast Iron Griddle 24 Condiment Tray 24 - Using the Condiment Tray 24 Skewer Holders 25 - Using the Skewer Holders 25 Lighting The Gas BarbeSkew 26 - Prior to Use 26 - Gas Regulator 27 - Attaching the Gas Cylinder 27 - Detaching the Gas Cylinder 27 - Lighting Instructions 28 - Visually Check the Burner Flame 29 - Shutting Down the Gas BarbeSkew 29 Maintenance Storage and Maintenance 30 - General Storage Procedure 30 Leak Testing -
Chicken Satay Satay Sauce
Chicken Satay Serves 4 1 cup unsweetened coconut milk 2 cloves garlic, minced 2 tablespoons finely chopped fresh cilantro 2 tablespoons fish sauce 2 teaspoons curry powder ¼ teaspoon freshly ground black pepper 12 ounces boneless, skinless chicken breasts Canola oil, for oiling grill Special Equipment: 10 to 12 6-inch bamboo skewers, soak the skewers in water for 30 minutes. 1. Make the marinade: Whisk the coconut milk, garlic, cilantro, fish sauce, curry powder, pepper in mixing bowl. 2. Pat the chicken breasts dry. Cut chicken into 3-inch long strips about 1 inch wide and ½ inch thick. 3. Combine the marinade and chicken, making sure the chicken is well coated. Allow the chicken to marinate for at least an hour or up to 8 hours inside the refrigerator. 4. Prepping before grilling: Thread the chicken strips onto the wooden skewers. Ensure that the chicken is positioned on the upper two thirds of the stick, from the tip to the middle. 5. Heat grill pan over high heat. Grill the skewers with the handles of the skewers sticking out of the sides - you can cover these with foil to prevent burning. (Alternatively, you can use the broiler). Grill until the chicken chars on some spots, turn, and grill on the other side until cooked through. Serve with the Satay Sauce. Satay Sauce Serves 4 1 cup unsweetened coconut milk 2 tablespoons light brown sugar 1 tablespoon tamarind concentrate 2 teaspoons Thai red curry paste 1 tablespoon fish sauce ¼ cup creamy peanut butter ¼ teaspoon paprika 3 cloves garlic, finely minced 3 tablespoons crushed roasted peanuts, for garnish 1. -
Download All Recipes Collectively（PDF）
Wagyu beef with iodised juice and puntarelle, broth and slivers of smoked Wagyu. Cévennes onion purée: brown the onions in a frothy butter, purée well and then mix. Split the puntarelle bulbs, cook them in a white stock and stuff them with diced vegetables. The Wagyu is fried simply. Iodised juice: take the oyster water and some chopped oysters with the beef juice. The broth is composed of vegetables with some chopped oysters, puntarelle leaves, some slices of hay-smoked beef and a beef and hay-roasted broth. Chef’s Comments Japanese Wagyu is really different and of an incomparable quality: the flavours stand out and the meat retains its juice. To prepare it, I recommend simplicity. To avoid ruining it, I blend it with the oyster for the iodine and with the puntarella, the bitterness of which balances the richness of the beef. Patrick Bertron Le Relais Bernard Loiseau Two Michelin star Patrick Bertron, established for more than 35 years at Le Relais Bernard Loiseau. He continues with his own style the fabulous culinary heritage of this house. Wagyu beef, Jerusalem artichoke, coffee, oranges. Sirlion steak and topside are combined in this dish. Fry the sirloin, then candy it in the oven for 10 minutes at 50°C. Trim the topside thinly before poaching it for 20 seconds in a beef broth in order to remove the fat. The beef is presented with the Jerusalem artichoke in 2 variations: served whole and roasted with coffee, and puréed. For the dressing, arrange orange zests over the beef to give a beautiful freshness to the dish. -
Public Safety Guildlines for Fire Safety with Barbeques
PUBLIC SAFETY GUILDLINES FOR FIRE SAFETY WITH BARBEQUES Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, use these simple guidelines for grilling food safely. BEFORE BARBECUING Check your grill thoroughly for leaks, cracking or brittleness before using it. Clean out the tubes that lead into the burner. Make sure the grill is at least 10 feet away from your house, garage, or trees. Store and use your grill on a large flat surface that cannot burn (i.e.- concrete or asphalt). Don't use grills in a garage, porch, deck or on top of anything that can catch on fire. Keep children away from fires and grills. It is a good idea to establish a safety zone around the grill and instruct children to remain outside the zone. A chalk line works great for this purpose. Have a fire extinguisher, a garden hose attached to a water supply, or at least 16-quarts of water close by in case of a fire. DURING BARBECUING Don't wear loose clothing that might catch fire. Use long handled barbecue tools and/or flame resistant mitts. Never use any flammable liquid other than a barbecue starter fluid to start or freshen a fire. Never pour or squirt starter fluid onto an open flame. The flame can easily flashback along the fluid's path to the container in your hands. Keep alcoholic beverages away from the grill, they are flammable! Never leave the grill unattended.