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Barbecue

Barbecue

Barbecue (also barbeque, BBQ and barbie) is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. In the United States, to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling, attended to over […]

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Recipe

Recipe

A short list of ingredients. Find Basic Barbecue recipes. 

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Barbecue grill

Barbecue grill

A barbecue grill is a device for cooking food by applying heat directly from below. There are several varieties of such grills, with most falling into one of two categories: gas-fueled and charcoal. There is a great debate over the merits of charcoal or gas for use as the cooking method between barbecue grillers. Barbecuing […]

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Smoking (cooking)

Smoking (cooking)

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea are also smoked. […]

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Smoke

Smoke

Smoke is a collection of airborne solid and liquid particulates and gases emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass. It is commonly an unwanted by-product of fires, but may also be used for pest control, communication, defensive and offensive […]

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Food

Food

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism’s cells in an effort to produce energy, maintain life, or stimulate […]

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Flavor

Flavor

Flavor or flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The “trigeminal senses”, which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall Gestalt of flavor perception. The […]

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Sauce

Sauce

In cooking, a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is […]

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Cook (profession)

Cook (profession)

A cook is a person who prepares food for consumption. In Germany, Austria, Switzerland and Canada this profession requires government approval (examination after three years apprenticeship). A cook is sometimes referred to as a chef, although in the professional kitchen, the terms are not interchangeable.

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Pork

Pork

Pork is the culinary name for meat from the domestic pig, which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten in several forms, mostly cooked. Pork can also be processed into different forms, which may […]

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Ribs (food)

Ribs (food)

Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). They can be roasted, grilled, fried, baked, braised, or smoked. A set of ribs served together (5 or more), is […]

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Pitmaster

Pitmaster

One who is a Master at Barbecue Cooking. Are you a Pitmaster? For a Detailed explanation Check: https://pitmasterandthecook.com/are-you-a-pitmaster/43781/

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Meat

Meat

Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times. But the advent of civilization allowed the domestication of animals such as sheep, pigs and cattle, and their use in meat production on an industrial scale. Meat is mainly composed of water […]

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meals

meals

A meal is an eating occasion that takes place at a certain time and includes prepared food

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Nutrition

Nutrition

Nutrition (also called nourishment or aliment) is the provision, to cells and organisms, of the materials necessary (in the form of food) to support life. Many common health problems can be prevented or alleviated with a healthy diet. The diet of an organism is what it eats, which is largely determined by the perceived palatability […]

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Ingredient

Ingredient

An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain a secret ingredient that is purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is […]

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Health

Health

Health is the level of functional or metabolic efficiency of a living being. In humans, it is the general condition of a person’s mind and body, usually meaning to be free from illness, injury or pain (as in “good health” or “healthy”). The World Health Organization (WHO) defined health in its broader sense in 1946 […]

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Chemical substance

Chemical substance

In chemistry, a chemical substance is a form of matter that has constant chemical composition and characteristic properties. It cannot be separated into components by physical separation methods, i.e. without breaking chemical bonds. It can be solid, liquid, gas, or plasma. Chemical substances are often called ‘pure’ to set them apart from mixtures.

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Natural environment

Natural environment

The natural environment encompasses all living and non-living things occurring naturally on Earth or some region thereof. It is an environment that encompasses the interaction of all living species. The concept of the natural environment can be distinguished by components: Complete ecological units that function as natural systems without massive human intervention, including all vegetation, […]

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Chicken (food)

Chicken (food)

Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.

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Diet (nutrition)

Diet (nutrition)

In nutrition, diet is the sum of food consumed by a person or other organism. Dietary habits are the habitual decisions an individual or culture makes when choosing what foods to eat. The word diet often implies the use of specific intake of nutrition for health or weight-management reasons (with the two often being related). […]

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Charcoal

Charcoal

Charcoal is a light black residue consisting of carbon, and any remaining ash, obtained by removing water and other volatile constituents from animal and vegetation substances. Charcoal is usually produced by slow pyrolysis, the heating of wood or other substances in the absence of oxygen.

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Apple cider vinegar

Apple cider vinegar

Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed. ACV is used in salad […]

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Barbecue Sauce

Barbecue Sauce

Barbecue sauce (also abbreviated as BBQ sauce) is used as a flavoring sauce, a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well

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Spanish cuisine

Spanish cuisine

Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country’s deep maritime roots. Spain’s extensive history with many cultural influences has led to an array of unique cuisines with literally […]

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Black pepper

Black pepper

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres in diameter, dark red when fully mature, and, like all drupes, contains a single seed.

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Pit barbecue

Pit barbecue

A pit barbecue is a method and constructed item for barbecue cooking meat and root vegetables buried below the surface of the earth. Indigenous peoples around the world used earth ovens for tens of thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the “barbecue belt”, colonial […]

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Outdoor cooking

Outdoor cooking

Outdoor cooking differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. As a result, campers and backpackers have developed a significant body of techniques and specialized equipment for preparing food in outdoors environments.

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videos

videos

Video is an electronic medium for the recording, copying, playback, broadcasting, and display of moving visual media

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kitchen

kitchen

A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment.

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Butternut squash

Butternut squash

Butternut squash, also known in Australia and New Zealand as butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. […]

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Cuisine of the United States

Cuisine of the United States

The cuisine of the United States refers to food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from […]

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Brining

Brining

In cooking, brining is a process similar to marination in which meat or poultry is soaked in brine before cooking. Equal parts sugar and salt is added to cold water in a container, where the meat is soaked usually six to twelve hours. The amount of time needed to brine depends on the size of […]

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News

News

News is the communication of selected information on current events which is presented by print, broadcast, Internet, or word of mouth to a third-party or mass audience.

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Magnesium

Magnesium

Magnesium is a chemical element with the symbol Mg and atomic number 12. Its common oxidation number is +2. It is an alkaline earth metal and the eighth most abundant element in the Earth’s crust and ninth in the known universe as a whole. Magnesium is the fourth most common element in the Earth as a whole […]

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Fireworks

Fireworks

Fireworks are a class of explosive pyrotechnic devices used for aesthetic and culture, and religious purposes. The most common use of a firework is as part of a fireworks display. A fireworks event (also called a fireworks show or pyrotechnics) is a display of the effects produced by firework devices. Fireworks competitions are also regularly […]

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Strontium

Strontium

Strontium is a chemical element with symbol Sr and atomic number 38. An alkaline earth metal, strontium is a soft silver-white or yellowish metallic element that is highly reactive chemically. The metal turns yellow when exposed to air. Strontium has physical and chemical properties similar to its two neighbors calcium and barium. It occurs naturally in the […]

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Campfire

Campfire

A campfire is a fire lit at a campsite, to serve the following functions: light, warmth, a beacon, an insect and/or apex predator deterrent, to cook, and for a psychological sense of security. In established campgrounds they are usually in a fire ring for safety. Campfires are a popular feature of camping, particularly among organized […]

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Hydrochloric acid

Hydrochloric acid

Hydrochloric acid is a clear, colourless solution of hydrogen chloride in water. It is a highly corrosive, strong mineral acid with many industrial uses. Hydrochloric acid is found naturally in gastric acid. Historically called muriatic acid, and spirits of salt, hydrochloric acid was produced from vitriol (sulfuric acid) and common salt. It first appeared during […]

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Boric acid

Boric acid

Boric acid, also called hydrogen borate, boracic acid, orthoboric acid and acidum boricum, is a weak acid of boron often used as an antiseptic, insecticide, flame retardant, neutron absorber, or precursor to other chemical compounds. It has the chemical formula H3BO3, and exists in the form of colorless crystals or a white powder that dissolves […]

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Calcium chloride

Calcium chloride

Calcium chloride, CaCl2, is a salt of calcium and chloride. It behaves as a typical ionic halide, and is solid at room temperature. Common applications include brine for refrigeration plants, ice and dust control on roads, and desiccation. Because of its hygroscopic nature, anhydrous calcium chloride must be kept in tightly sealed, air-tight containers.

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Potassium chloride

Potassium chloride

The chemical compound potassium chloride (KCl) is a metal halide salt composed of potassium and chlorine. In its pure state, it is odorless and has a white or colorless vitreous crystal appearance, with a crystal structure that cleaves easily in three directions. Potassium chloride crystals are face-centered cubic. Potassium chloride was historically known as “muriate […]

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Magnesium sulfate

Magnesium sulfate

Magnesium sulfate (or magnesium sulphate) is an inorganic salt containing magnesium, sulfur and oxygen, with the formula MgSO4. It is often encountered as the heptahydrate sulfate mineral epsomite (MgSO4·7H2O), commonly called Epsom salt, named for a bitter saline spring from the town of Epsom in Surrey, England, where the salt was produced from the springs […]

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Desiccant

Desiccant

A desiccant is a hygroscopic substance that induces or sustains a state of dryness in its local vicinity in a moderately well-sealed container. A humectant is also a hygroscopic substance, but it is used to help a product retain water. Humectants are frequently used in food and cosmetic products. Glycerine is often used as a […]

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Flame test

Flame test

A flame test is an analytic procedure used in chemistry to detect the presence of certain elements, primarily metal ions, based on each element’s characteristic emission spectrum. The color of flames in general also depends on temperature; see flame color. The test involves introducing a sample of the element or compound to a hot, non-luminous […]

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Strontium chloride

Strontium chloride

Strontium chloride (SrCl2) is a salt of strontium and chloride. It is a typical salt, forming neutral aqueous solutions. Like all compounds of Sr, this salt emits a bright red colour in a flame; in fact it is used as a source of redness in fireworks. Its chemical properties are intermediate between those for barium […]

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Iodised salt

Iodised salt

Iodised salt is table salt mixed with a minute amount of various salts of the element iodine. The ingestion of iodide prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people and is the leading preventable cause of mental retardation. Deficiency also causes thyroid gland problems, including “endemic goitre”.

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Bell pepper

Bell pepper

Bell pepper, also known as sweet pepper or a pepper (in the United Kingdom and Ireland) and capsicum (in India, Australia and New Zealand), is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, chocolate brown, lilac, ivory, deep purple and green. Bell […]

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Corncob

Corncob

A corncob is the central core of a maize (Zea mays ssp. mays L. ) ear. It is the part of the ear on which the kernels grow. The corn plant’s ear is also considered a “cob” or “pole” but it is not fully a “pole” until the ear is shucked, or removed from the […]

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Whole grain

Whole grain

Whole grains are cereal grains that contain cereal germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm.

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