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The Brisk It Origin 580 is a pellet smoker, designed for cooking at low temperatures for long periods of time. It has a temperature range of 165 to 500°F, and unlike gas or charcoal grills, you ...
The article describes the 'roach' as the remains of a smoked down joint, suggesting that it was a desirable meant to be reused. [8] The article recalls that a "the viper [drug user] may then quietly "blast the weed" (smoke). Two or three long puffs usually suffice after a while to produce a light jag. The smoker is then said to be "high" or ...
Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [1] In the US, the tri-tip is taken from NAMP cut 185C.
When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]
Customers from the West Coast ask for tri-tip steaks/roasts and usually want the whole piece to prepare on the grill (as mentioned above). --Drhogarty 00:32, 7 December 2007 (UTC) Smoked tri-tip has become very popular here in California, and is featured at a growing number of barbecue restaurants alongside ribs and pulled pork.
Plan to reassess: If you quit smoking, mark your calendar for a policy review after the insurer's required smoke-free period (typically 12-24 months). Many companies will adjust rates to reflect ...
The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common steaks in restaurants and are often advertised as sirloin. Tri-tip is found in roasts or used for barbecue since it is common for it to be cooked over long periods of time.
Smoke inhalation is the breathing in of harmful fumes (produced as by-products of combusting substances) through the respiratory tract. [1] This can cause smoke inhalation injury (subtype of acute inhalation injury) which is damage to the respiratory tract caused by chemical and/or heat exposure, as well as possible systemic toxicity after smoke inhalation.