I’m having a barbeque with about 20 of my friends.
the only problem is i have no clue what to do there.
any ideas?

i have a barbeque lighter that is not refillable and i dont want to throw it out cause that is bad for landfills.

I am wondering how to put a barbeque lighter together after pulling it apart? Please tell me and a video/ diagram would be appreciated. !0 points for best answer.

me straight barbeque sauce.. sometimes i splash my beer on top of the chicken to give it some zest.

i already have in mind of what is a good barbeque sanrwich but i want to see how much it varies,some like barbeque pork,beef,chicken — which do you prefer.Actually i live in the heart of barbeque country can u guess where that is?

Okay, so I’m not looking to make a homemade barbeque sauce, I’m going to depend on my good friend, the grocery store. Also, instead of wings, letgs, or thighs (whatever) or an entire chicken, I’m just going to use chicken cutlets (I guess that’s what they’re called, minus the breading). Stove – top cooking might be easier, but if the recipe calls for it, I’ll use a grill. So…lay your best barbeque chicken recipes on me.

What would make any barbeque or cook happy?
Any suggestions?

Winter weather in most of the south will usually not interfere with a good backyard barbeque. Most of us don’t have to be concerned with sweeping snow off the grill in order to burn a steak. Our biggest challenge in the first cookout of the year is dusting the spiders and crickets out of the charcoal tray.

If you’ll be using charcoal and a liquid lighter, know what kind of accelerant you’re going to be pouring on those briquettes. It’s not the volume of the whoooomp you hear when you light the fire that determines whether you coals will burn evenly or not.

Be wise and never use gasoline, lacquer thinner, lantern fuel and any of the highly combustible solutions you can buy at the paint store. Any of those can light up the night like a roman candle, and you with it. Pay the extra dollar and stick with charcoal lighter even though its fragrance may linger on the meat you’re cooking.

Kerosene is another flammable liquid to avoid; not because of its ability to start a fire but because it will really stink up your food. It’s a slow burner and no matter how long you let your briquettes flame, those barbequed ribs and T-Bones will taste like kerosene. It’s best to stay with fuels that won’t stink up the food.

The best method I’ve found for lighting charcoal is the chimney starter. They’re basically metal cylinders with holes near the bottom for ventilation. There’s a grate in the bottom of the chimney that holds charcoal. All you have to do is stuff newspaper under the grate, light it and watch the flames attack the briquettes. In just a minute the charcoal will be burning with no aroma of petrochemicals in the air.

I use my electric smoker if I’m cooking something larger than a steak or pork chops. Through experience I’ve learned to make sure the lava rocks in the heating pan are dry! Most folks will have stored their smoker in the garage or on the porch during winter, but if they have been left outside, they’ll usually have water in the bottom of the tray.

Water and electricity don’t mix. When you plug the cord into the socket, step back! The electric heating iron in the smoker will explode, leaving you with a piece of raw meat. If that happens, you’ll have to go back to your charcoal grill and hope that the Boston Butts or turkey will fit inside. Check the smoker the day before and if there’s water in the bottom of the heating tray, give it time to dry out before you start cooking.

Since its winter, there’s the likelihood that you won’t want to spend a lot of time outdoors cooking meat so it would make sense to grill steaks or pork chops because they cook faster than something large. Place a little more charcoal on the grill than you would use in the spring or summer.

The outside temperature does make a difference in the length of time it takes to cook your meat. Watch your rib eyes or center cut pork chops carefully so that they’re cooked to your specifications when you take them off the grill. Cook the meat a little longer.

All the worry about constant temps in the winter is erased when you have a gas grill. Just preheat the grill to the required temperature and cook away. This is an easy way to grill just about anything, from grilled steaks to barbequed chicken. You won’t get the smoky taste that comes from a charcoal grill, but it’s more convenient.

The only drawback I see with winter time barbequing is daylight. It gets darker earlier so make sure you have plenty of light to work with. Either that or have a strong flashlight.

I thought it was the movie Signs, but my boyfriend says it’s not.
A little boy stabs his dog with a barbeque fork because it tried to attack a little girl (I thought it was his sister or something). Please help, this is bugging the crap out of me!

The weather guy says that today is going to be beautiful!  A bright sunny day will keep the temperature in the low 70’s and a gentle southerly breeze has made me forget that tomorrow will be a day when I’ll see a few flakes of snow. 

God made this kind of day for us in the midst of winter, so we could get outside, dust the leaves off the old barbeque grill and soak up the sun while smoke from the grill drifts down the street and make all the neighbors envious!

Not being one who questions the Lord’s motives for such a wonderful day, I’ve already raked a path through the leaves to the concrete pad where my smoker/grill proudly stands.  Neglected since Thanksgiving when I smoked the yearly turkey, after taking off the black cover that helps prevent rusting, I’ll throw out leftover ashes from the last cookout.  Not that I’m lazy, but the ashes are still hot when you finish cooking the meat, so I leave them there until the next time I need the smoker.

The barbeque grill is already clean and with just a little dusting and rinsing off, it’s ready to use.  I always clean the cooking grid immediately after use.  If you allow the grease, bits of fat and meat that collect on the cooking surface to remain there until the next cookout, there could be bad stuff growing there that even a hot fire wouldn’t kill. 

It’s also an attractant to dogs and other animals that just can’t resist the aroma of freshly cooked meat.  Before I learned the importance of having a clean cooking grid on my backyard grill, I would hear something crash in the night and wake up to see my grill turned upside down by some critter with food on its mind.

A few days ago my neighbor Marvin told me that he had read somewhere that smoke from a barbeque fire is dangerous; it could even kill you if you breathe enough!  Well, if that’s true, then that’s the way I want to go! 

It is true that fat will burn faster than lean meat.  Because of that, it can more easily become scorched and possibly contain carcinogens in the charred areas.  That research is inconclusive at this time, so I’m not worried about it.  It seems to be another “cranberry scare”. 

Back in the ’70’s just before Thanksgiving, some researchers decided that cranberries could give you cancer.  Well, even back in the dark ages, the media knew how to milk a story.  Within a week of the media blitz condemning the loathsome cranberry, virtually every can of cranberry sauce and bags of cranberries in the country were taken off the shelves of America’s grocery stores.

 A week after Christmas that year it was discovered that a human would have to eat almost ten box car loads of the stuff before suffering even the possibility of cancer.  They were more likely to be hit by a bus coming home with the groceries that having the big C lead them to the grave!

Barbeque smoke can be dangerous if you’ve soaked the briquettes with something other than lighter fuel to start the fire.  If so, you could inhale toxic gases from products such as paint stripper, liquid sandpaper and even Coleman fuel.  Then there is gasoline, as my neighbor Marvin will agree, is not a wise choice to light a fire.

Gasoline explodes when introduced to a lighted match!  For those who have not experienced the excitement of a gasoline explosion, it doesn’t detonate with a bang, but with a Whooooomp!  It’s pretty scary!

Charcoal lighter ignites with a slow and steady burn, insuring that you’re probably not going to burn your house down at the beginning of your cookout.  If you’re sensible with your cooking, both your home and your pride are still in tact when you take your first bite of delicious barbeque! 

It’s wonderful to have a beautifully warm and sunny day in the grip of winter.  I’m going to make the most of it because the weather guy says that tomorrow will be cold and cloudy with snow flurries.