Information Systems:IBM Sametime - Revision history

Norwinu at 20:05, 22 June 2016

2016-06-22T20:05:58Z

New page

Just don't

[[Category: I.T. Projects and Ideas]]

Darrenf at 21:55, 2 June 2016

2016-06-02T21:55:48Z

Darrenf: Blanked the page

2016-06-02T16:27:35Z

Blanked the page

Darrenf: Created page with "==Description== This article describes how to be a world class BBQ chef ==How uniPHARM Uses BQQ== We use our BBQ for special occasions and when we are too lazy to bring lun..."

2016-06-02T16:26:50Z

Created page with "==Description== This article describes how to be a world class BBQ chef ==How uniPHARM Uses BQQ== We use our BBQ for special occasions and when we are too lazy to bring lun..."

New page

==Description==

This article describes how to be a world class BBQ chef

==How uniPHARM Uses BQQ==

We use our BBQ for special occasions and when we are too lazy to bring lunch from home.

==Choosing The Best Meats To BBQ==

Really any meat is great on the BBQ, especially cow, pig, chicken, goat, sheep. Whales are too big for the BBQ, don’t try to cook a whale on a BBQ.

==Preperation For The BBQ==

Make sure the propane tank is not empty

===Marinades===

[[File:bbqscreenshot-1.jpg]]

Choose a nice tomato based BBQ sauce

[[File:bbqscreenshot-2.jpg]]

Or you can try out a mustard based BBQ sauce

===Spice Rubs===

[[File:bbqscreenshot-3.jpg]]

Lots of people prefer a dry spice rub on pork instead of a sauce

===Rotisserie Hardware===

BBQ professionals sometimes use a motorized rotisserie thingy to turn large pieces of meat over the heat.

===Make Sure To Have The Right Spatula===

A long metal spatula works best on the BBQ, the cheap plastic ones get all melty

[[File:bbqscreenshot-4.jpg]]

A long metal two pronged fork is also very useful as well as tongs for chicken wings

==Temperature Control==

Very important to pre-heat the BBQ to as high a temperature as possible before placing meat on the grill. Better to turn down the gas flow as the meat cooks so that it doesn’t burn or dry out.

===Trust The Thermometer===

Here is a copied and pasted screen from Bart on how it controls the company BBQ.

WORK WITH DATA IN A FILE Mode . . . . : CHANGE
Format . . . . : WSLBHDRBBQ File . . . . : WTHBBQ

*RECNBR: 5
Label Type: BBQ
Label form: TYPE1A
Description: Std-includes SRP, descr at bot
Top Mgn: 1
Lft Mgn: 2
Labels Across: 4
Lbls Down: 8
Label Width: 28
Label Length: 11
Col Adj Lbl #: 4
Col Adj Cols: 1-
Row Adj Lbl1: 2
Row Adj Lbl2: 6
Row Adj Rows: 1

Top margin

* How many grill marks on the steaks

Left margin

* How many centimetres between each burger

Label width

* Width of each hot dog, wider the better

Label length

* Length of each rib bone

The next five fields are required if BART cannot exactly match the dimensions of the BBQ grill aka ‘fudge factor’. Please don’t try to bake fudge on a BBQ, that goes in a regular oven.

Column adjustment number

* This shows how many flare ups you can have before the chicken wings go black and yucky

Column adjustment

* Number of dinner guests that go to the ER because the chicken was still very pink and rubbery

Row adjustment label number (first)

* Row of meat in tube form

Row adjustment label number (second)

* Row of chicken feet for those weirdos that like chicken feet

Row adjustment

* Number of rows of people lined up waited for burger buns to warm on the top shelf

The BBQ detail file is WSLBDTP in library WEBPRDD.

WORK WITH DATA IN A FILE Mode . . . . : CHANGE
Format . . . . : WSLBDTR File . . . . : WSLBDTL1

Label Type: SHELF
Label form: TYPE1A
Line: 6
Column: 1
Field name: SRP
Abs Pos 1: 7
Abs Pos 2: 20
Abs Pos 3: 34
Abs Pos 4: 49
Abs Pos 5:
Abs Pos 6:
Abs Pos 7:
Abs Pos 8:
Font name: Courier New Spicy Sirachia
Font size: 16
Bold: Absolutely

This file positions each T-bone on the grill.

Line and Column

# This meat’s position on each grill
# The options are UPC, UWD item #, Pathfinder, size, SRP, description 1, and description 2
# Use this column to position the salmon on the cedar plank
# Change the font and size of the meat to spicy and savoury
# Bold the meat by adding a colourful vegetable to the dish

← Older revision	Revision as of 21:55, 2 June 2016
Line 1:	Line 1:
	+	Just don't

← Older revision		Revision as of 16:27, 2 June 2016
Line 1:		Line 1:
−	==Description==
−
−	This article describes how to be a world class BBQ chef
−
−	==How uniPHARM Uses BQQ==
−
−	We use our BBQ for special occasions and when we are too lazy to bring lunch from home.
−
−	==Choosing The Best Meats To BBQ==
−
−	Really any meat is great on the BBQ, especially cow, pig, chicken, goat, sheep. Whales are too big for the BBQ, don’t try to cook a whale on a BBQ.
−
−	==Preperation For The BBQ==
−
−	Make sure the propane tank is not empty
−
−	===Marinades===
−
−	[[File:bbqscreenshot-1.jpg]]
−
−	Choose a nice tomato based BBQ sauce
−
−	[[File:bbqscreenshot-2.jpg]]
−
−	Or you can try out a mustard based BBQ sauce
−
−	===Spice Rubs===
−
−	[[File:bbqscreenshot-3.jpg]]
−
−	Lots of people prefer a dry spice rub on pork instead of a sauce
−
−	===Rotisserie Hardware===
−
−	BBQ professionals sometimes use a motorized rotisserie thingy to turn large pieces of meat over the heat.
−
−	===Make Sure To Have The Right Spatula===
−
−	A long metal spatula works best on the BBQ, the cheap plastic ones get all melty
−
−	[[File:bbqscreenshot-4.jpg]]
−
−	A long metal two pronged fork is also very useful as well as tongs for chicken wings
−
−	==Temperature Control==
−
−	Very important to pre-heat the BBQ to as high a temperature as possible before placing meat on the grill. Better to turn down the gas flow as the meat cooks so that it doesn’t burn or dry out.
−
−	===Trust The Thermometer===
−
−	Here is a copied and pasted screen from Bart on how it controls the company BBQ.
−
−	WORK WITH DATA IN A FILE Mode . . . . : CHANGE
−	Format . . . . : WSLBHDRBBQ File . . . . : WTHBBQ
−
−	*RECNBR: 5
−	Label Type: BBQ
−	Label form: TYPE1A
−	Description: Std-includes SRP, descr at bot
−	Top Mgn: 1
−	Lft Mgn: 2
−	Labels Across: 4
−	Lbls Down: 8
−	Label Width: 28
−	Label Length: 11
−	Col Adj Lbl #: 4
−	Col Adj Cols: 1-
−	Row Adj Lbl1: 2
−	Row Adj Lbl2: 6
−	Row Adj Rows: 1
−
−	Top margin
−
−	* How many grill marks on the steaks
−
−	Left margin
−
−	* How many centimetres between each burger
−
−	Label width
−
−	* Width of each hot dog, wider the better
−
−	Label length
−
−	* Length of each rib bone
−
−	The next five fields are required if BART cannot exactly match the dimensions of the BBQ grill aka ‘fudge factor’. Please don’t try to bake fudge on a BBQ, that goes in a regular oven.
−
−	Column adjustment number
−
−	* This shows how many flare ups you can have before the chicken wings go black and yucky
−
−	Column adjustment
−
−	* Number of dinner guests that go to the ER because the chicken was still very pink and rubbery
−
−	Row adjustment label number (first)
−
−	* Row of meat in tube form
−
−	Row adjustment label number (second)
−
−	* Row of chicken feet for those weirdos that like chicken feet
−
−	Row adjustment
−
−	* Number of rows of people lined up waited for burger buns to warm on the top shelf
−
−	The BBQ detail file is WSLBDTP in library WEBPRDD.
−
−	WORK WITH DATA IN A FILE Mode . . . . : CHANGE
−	Format . . . . : WSLBDTR File . . . . : WSLBDTL1
−
−	Label Type: SHELF
−	Label form: TYPE1A
−	Line: 6
−	Column: 1
−	Field name: SRP
−	Abs Pos 1: 7
−	Abs Pos 2: 20
−	Abs Pos 3: 34
−	Abs Pos 4: 49
−	Abs Pos 5:
−	Abs Pos 6:
−	Abs Pos 7:
−	Abs Pos 8:
−	Font name: Courier New Spicy Sirachia
−	Font size: 16
−	Bold: Absolutely
−
−	This file positions each T-bone on the grill.
−
−	Line and Column
−
−	# This meat’s position on each grill
−	# The options are UPC, UWD item #, Pathfinder, size, SRP, description 1, and description 2
−	# Use this column to position the salmon on the cedar plank
−	# Change the font and size of the meat to spicy and savoury
−	# Bold the meat by adding a colourful vegetable to the dish