BBQ

I have no idea how old this bottle is and I don’t want anyone getting sick. No where on the bottle due I see a date. Even if you can get me an 800# to call the company.

Look on the back on the neck of the bottle there should be either a date or a code with #’s . Or check the bottom of the bottle. If you find it or dont call the # on the bottle and ask them where you can find it.

I put them in there 6 days ago and kinda forgot about them. Will they still be safe to eat today or should I throw them out?

They should have a "best if sold by" date on them.

Specifically, it’s a fast food restaurant serving barbecue catering to class A, B and upper C income brackets. I’m wondering what factors I need to consider in choosing a location.

I have included a few websites below. Here are a couple key factors besides having enough money to start with, a strong business plan, etc. I would add location, parking, accessibility, people, and a great product properly priced for your market. I wish you the best. Good luck

Grill pans are great. I have one that is a grill pan on one side and a griddle on the other.
If you are using a grill pan, DO NOT coat the fish is flour. You will have a yucky mess. Instead, season your fish and brush with a little olive oil. Have your grill pan hot (med high heat) when you’ve placed your fish on the grill pan, don’t mess with it for 2-3 min (depending on the thickness of the fish) Carefully turn and again…don’t mess with it for another 2-3 min. (of course more time if your fish is thick.
It was mentioned that liquid smoke is full of chemicals, and it is….it is also VERY strong, but it works in a pinch. If you plan to use it, add only a drop to the oil before brushing over fish.

http://allrecipes.com/Recipes/BBQ–Grilling/Sauces-Marinades-and-Rubs/Rubs/Top.aspx

Here’s my favorite:

INGREDIENTS

1 tablespoon garlic powder
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
4 tablespoons ground paprika
1/2 teaspoon dried oregano

DIRECTIONS

In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.

… these three words followed by a light speed rip through ‘Birth of Ignorance’…

http://www.youtube.com/watch?v=bluqgbBs3X4 (tune!)

…were all it took to turn to turn a bunch of chin stroking punters into a heaving mass of flailing, flying bodies at a Brutal Truth gig i attended last night… the place literally erupted! awesome…

… so, what for you, "is Grindcore"?… what are some of your favourite Bands/Tunes/Albums/Gigs? Post clips if ye can!

BQ: It was a bit of a strange gig… they started off exclusively playing the new album, that only about three people seemed to know… the rest of us were kinda left a bit wrong footed… no-one seemed to know what to do with the almost jazzy time changes of the new tunes… so the best to do was just stand back and watch the madness unfold onstage…

but then after a very brief pause, Kevin Sharpe uttered those words and it was back to the old school and the place literally exploded … i thought i was going to get battered lol!

Have you ever been to a gig that may have started out kinda slow or strange or not what you were expecting… but suddenly everything clicked… a tune sets the gig off or the band hit a groove that brings the gig to life or something like that… What was the band? What was the moment? (i hope this makes sense lol!)

special mention to Rich Hoak… the craziest, most intense drummer i’ve ever had the pleasure to witness bar none!

…and the quite brilliant support… Madrid’s very own ‘Looking for an Answer’… good stuff! http://www.youtube.com/watch?v=enTnxCHi_hU&feature=related

Brutal Truth is amazing. I also like Venomous Concept, which has Kevin Sharp and Danny Lilker from Brutal Truth. They are bad a**.

http://www.youtube.com/watch?v=gos2umZsNzs&feature=related

Sauces you can buy in a normal grocery store.

I must agree w/ Sweet Baby Rays .also Stubbs original is an alternitive to the sweet flavor of Rays its very bold and the spices are wonderful.I guess its what you prefer.

do you need to marinate ? In what and how long?

i dry rub

4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne
PREPARATION:

Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist

Cook meat for about 2 hrs, remove from oven and transfer to hot grill. While on grill, continue to brush with BBQ mix from pan. They should only need a few minutes on each side. The BBQ sauce should get a bit crispy, and although the meat isnt quite as tender this way, will still be quite tasty and much easier to serve and eat.

I live in Macomb county but would often drive to Youngs to pick up barbecue. Has anyone purchased the restaurant and is the food any good.
LMAO Me too. I live in Shelby

it is now a fish and chips

Thank you all !

Sorry, I don’t have an answer for this one. But, I’m with you on the search. I have tried SOOO MANY recipes for Mongolian BBQ and none of them taste even close. At the restaurants they have this wonderful smokey kind of taste that I can’t seem to match with any sauce. I did recently see a recipe that uses Mushroom Soy Sauce, so maybe that will work. GOOD LUCK!