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Barrel Barbecue
Barrel Barbecue different view
Barrel Barbecue tall view
Barrel Barbecue top view
A barrel barbecue is a type of barbecue made from a 55-gallon barrel. Vents are cut into the top and bottom for airflow control. A lid is used to retain heat. A chimney is not needed because the length of the barrel acts as its own chimney and provides a draft. Short horseshoe-like legs are attached for stability. [1]
Barbecue or barbeque is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill, using a cast iron/frying pan, or a grill pan.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
A chimney is an architectural ventilation structure made of masonry, clay or metal that isolates hot toxic exhaust gases or smoke produced by a boiler, stove, furnace, incinerator, or fireplace from human living areas. Chimneys are typically vertical, or as near as possible to vertical, to ensure that the gases flow smoothly, drawing air into the combustion in what is known as the stack, or chimney effect. The space inside a chimney is called the flue. Chimneys are adjacent to large industrial refineries, fossil fuel combustion facilities or part of buildings, steam locomotives and ships.
The double-barreled cannon is an American Civil War-era experimental weapon and is now a modern landmark located in Athens, Georgia. While originally built for warfare, the cannon never saw battle. It is part of the Downtown Athens Historic District, in the National Register of Historic Places.
Frederick Travis Dibnah,, was an English steeplejack and television personality, with a keen interest in mechanical engineering, who described himself as a "backstreet mechanic".
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
A pellet stove is a stove that burns compressed wood or biomass pellets to create a source of heat for residential and sometimes industrial spaces. By steadily feeding fuel from a storage container (hopper) into a burn pot area, it produces a constant flame that requires little to no physical adjustments. Today's central heating systems operated with wood pellets as a renewable energy source can reach an efficiency factor of more than 90%.
The Anaconda Smelter Stack is the tallest surviving masonry structure in the world, with an overall height of about 585 feet (178.3 m), including a brick chimney 555 feet (169.2 m) tall and the downhill side of a concrete foundation 30 feet (9.1 m) tall. It is a brick smoke stack or chimney, built in 1918 as part of the Washoe Smelter of the Anaconda Copper Mining Company (ACM) at Anaconda, Montana, in the United States. A terra cotta coating covered the entire brick chimney when new, but by the time the smelter closed in 1981, most had eroded away except for the upper 40%, exposing most of its bricks and reinforcing rods. The inside diameter at the bottom of the brick chimney is 76 feet (23.2 m) while that at the top is about 60 feet (18.3 m). The stack and its viewing area are now the two-part Anaconda Smoke Stack State Park.
Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab. Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, deer, and other animals are also consumed in various parts of the world.
Kansas City–style barbecue is a slowly smoked meat barbecue originating in Kansas City, Missouri in the early 20th century. It has a thick, sweet sauce derived from brown sugar, molasses, and tomatoes. Henry Perry is credited as its originator, as two of the oldest Kansas City–style barbecue restaurants still in operation trace their roots back to Perry's pit.
Barbecue sauce is a sauce used as 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.
A boiler or steam generator is a device used to create steam by applying heat energy to water. Although the definitions are somewhat flexible, it can be said that older steam generators were commonly termed boilers and worked at low to medium pressure but, at pressures above this, it is more usual to speak of a steam generator.
Nova Bréscia is a municipality in the state of Rio Grande do Sul, Brazil, settled by Italian immigrants from Brescia. Its estimated population in 2020 was 3,337 inhabitants.
Ajana is a townsite within the Shire of Northampton in Western Australia. It is located at the junction of Ajana-Kalbarri Road and Ajana Back Road, 53 kilometres (33 mi) by road north of Northampton, 61 kilometres (38 mi) by road southwest of Kalbarri, and 531 kilometres (330 mi) west-northwest of Perth in the Mid West region.
Charcoal is a lightweight black carbon residue produced by strongly heating wood in minimal oxygen to remove all water and volatile constituents. In the traditional version of this pyrolysis process, called charcoal burning, often by forming a charcoal kiln, the heat is supplied by burning part of the starting material itself, with a limited supply of oxygen. The material can also be heated in a closed retort. Modern "charcoal" briquettes used for outdoor cooking may contain many other additives, e.g. coal.
Santa Maria–style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary heritage". The traditional Santa Maria-style barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups.
Dickey's Barbecue Pit is an American family-owned barbecue restaurant chain based in Dallas, Texas, and is a subsidiary of Dickey's Capital Group.
Blood Bros. BBQ is a barbecue restaurant in Bellaire, Texas in Greater Houston.
