Information Systems:Surveillance Cameras
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
Choose a nice tomato based BBQ sauce
Or you can try out a mustard based BBQ sauce
Spice Rubs
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
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 a ‘fudge factor’.
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:
Abs Pos 9:
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