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A non-barbecue method uses a slow cooker, a domestic oven, or an electric pressure cooker. For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205 °F (91 to 96 °C); [1] the smoker temperature can be around 275 °F (135 °C). Cooking time is many hours, often more than 12 hours (though much shorter with electric ...
The most widely used meat in most barbecue is pork, particularly pork ribs, and also the pork shoulder for pulled pork. [4] In Texas, beef is more common, especially brisket. The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat ...
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The gauges that Pirani was using in the production environment were some fifty McLeod gauges, each filled with 2 kg of mercury in glass tubes. [ 3 ] Pirani was aware of the gas thermal conductivity investigations of Kundt and Warburg [ 4 ] (1875) published thirty years earlier and the work of Marian Smoluchowski [ 5 ] (1898).
The AOL.com video experience serves up the best video content from AOL and around the web, curating informative and entertaining snackable videos.
A permanent downhole gauge (PDG) is a pressure and/or temperature gauge permanently installed in an oil or gas well. [1] These gauges are typically installed in the tubing in the well and can measure the tubing pressure, annulus pressure, or both.
Slices of smoked bologna are often grilled before consumption, [7] [8] and then dressed in a tomato and mustard-based barbecue sauce. [1] [9] Barbecue bologna is typically eaten as a sandwich on a bun or white bread, [5] [10] [11] [12] sometimes in combination with other barbecue meats. It is also a component of a barbecue platter. [7]
Korean barbecue (Korean: 고기구이, gogi-gui, 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself, though some restaurants provide customers with portable stoves for diners to use at their tables.
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