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==Description==
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==First Heading==
   
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This article describes how to be a world class BBQ chef
 
   
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==Second Heading==
==How uniPHARM Uses BBQ==
 
   
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We use our BBQ for special occasions and when we are too lazy to bring lunch from home.
 
   
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==Third Heading==
==Choosing The Best Meats To BBQ==
 
   
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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.
 
   
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==Fourth Heading==
==Preperation For The BBQ==
 
   
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Make sure the propane tank is not empty
 
   
===Marinades===
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===First Sub Heading===
   
 
[[File:bbqscreenshot-1.jpg]]
 
[[File:bbqscreenshot-1.jpg]]
   
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Choose a nice tomato based BBQ sauce
 
   
 
[[File:bbqscreenshot-2.jpg]]
 
[[File:bbqscreenshot-2.jpg]]
   
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Or you can try out a mustard based BBQ sauce
 
   
===Spice Rubs===
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===Second Sub Heading===
   
 
[[File:bbqscreenshot-3.jpg]]
 
[[File:bbqscreenshot-3.jpg]]
   
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Lots of people prefer a dry spice rub on pork instead of a sauce
 
   
===Rotisserie Hardware===
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===Third Sub Heading===
   
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BBQ professionals sometimes use a motorized rotisserie thingy to turn large pieces of meat over the heat.
 
   
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===Fourth Sub Heading===
===Make Sure To Have The Right Spatula===
 
   
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A long metal spatula works best on the BBQ, the cheap plastic ones get all melty
 
   
 
[[File:bbqscreenshot-4.jpg]]
 
[[File:bbqscreenshot-4.jpg]]
   
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A long metal two pronged fork is also very useful as well as tongs for chicken wings
 
   
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=====First Additional Sub Heading=====
==Temperature Control==
 
   
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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===
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=====Second Additional Sub Heading=====
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==Fifth Heading==
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===Another Sub Heading===
   
 
Here is a copied and pasted screen from Bart on how it controls the company BBQ.
 
Here is a copied and pasted screen from Bart on how it controls the company BBQ.

Revision as of 11:13, 2 June 2016

First Heading

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Second Heading

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Third Heading

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Fourth Heading

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First Sub Heading

File:bbqscreenshot-1.jpg

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File:bbqscreenshot-2.jpg

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Second Sub Heading

File:bbqscreenshot-3.jpg

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Third Sub Heading

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Fourth Sub Heading

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File:bbqscreenshot-4.jpg

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First Additional Sub Heading

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Second Additional Sub Heading

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Fifth Heading

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Another Sub Heading

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

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