About this website. is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn .
The pain felt during appendicitis is not like any pain one experiences during indigestion or a usual stomach ache. It starts near the belly button and moves lower to the right. Appendicitis occurs most commonly in people between the ages of 10 and 30, but it may happen to anyone at any given point in time. One out of 15 people develop appendicitis in his or her lifetime. The occurrence is highest among males, aged 10 to 14, and among females, aged 15 to 19. You will find that appendicitis leads to more emergency abdominal surgeries than any other condition.
Run, don’t walk to your nearest kitchen and cook this recipe! It was wonderful. I put down a base of mashed potatoes topped with a small serving of sauted swiss chard in the center of the plate. Upon that I placed two ribs and then ladled gobs of sauce over the entire mound. I did wind up using 1/2 of the hoisin sauce. I didn’t like the flavor it added until I reduced it down over low heat for 10 to 15 minutes. Then i added back about 1/4 to 1/2 cup of water. At the same time I had the ribs, which I cooked the previous day in the slow cooker, being reheated with a loose covering of foil at 325 degrees. Behind me on the other counter Mr. slow cooker was heating up on low. When the sauce was done I poured it into a 2 cup pyrex measuring cup and place it in one end of the preheated slow cooker. I then made a basket out of foil and put it into the other end of the slow cooker. When the ribs were finished being reheated I place then into the foil basket. Quickly I grabbed a paper towel ran it under the faucet until thoroughly soaked with water, but not dripping, and place it into the side of the slow cooker next to the ribs and sauce. I was thinking this would keep the meat from drying out before being served. Once the mashed potatoes and swiss chard were done I transfered them to separate bowl covered with foil and placed them into a 200 degree oven. Now everything was ready to serve but not sitting around cooling off and neither were they continuing to cook too much. Now it was my turn. I poured myself a large glass of wine and took a seat with our friends/dinner guests and drank the wine. When we were ready to eat, everything was piping hot and ready to go. That’s all.