Difference between revisions of "Information Systems:IBM Sametime"
Jump to navigation
Jump to search
(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...") |
(Blanked the page) |
||
| 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 |
||