Charcoal from the BBQ
judsia
16 years ago
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gonefishin
16 years agojbann23
16 years agoRelated Discussions
Potassium - what are good sources
Comments (5)blondboy47 I bought a bag of water soluble potash 0-0-60 at a local greenhouse. It was no where to be found in the big-box stores. I spinkled that and some epsom around the base of the palms and they both readily absorbed into the soil with a little water....See MoreEpsom salt on plants
Comments (71)not all soil is created equal. its very possible YOUR soil is either magnesium or sulfur saturated. some clay soils are, especially in central USA with Mag if you need iron, use humic acid, or better, fulvic acid. its very beneficial to the plants at the same time as giving it the iron. its a 2 fer. if your soil has a lot of calcium, and is low on magnesium, epsom salt can make a big difference. 1 tablespoon per gallon of water has been the general recommendation. if you soil is low in calcium, and high in Mag, then, you will be further locking out the calcium, creating a bigger problem. soil test......See MoreHow to Protect Deck from Barbeque
Comments (24)We have a smoker on one wood deck and a grill on another. Both pressure treated wood. The smoker is a pellet smoker. It has a drip pail on the side. We do live up next to wilderness, and one time I forgot to empty the drip pail on the smoker, and some critter got to it, so there was some grease spilled, but it disappeared in time. The grill is propane and is hooked directly into the propane tank line that supplies heat for us. We have never had any problems with that at all. Our decks are not stained or painted. Just au natural....See MoreBBQ without the BBQ?
Comments (8)I agree with John, but would specify meats that are meant to be well cooked, like ribs, shortribs, brisket or chuck. I wouldn't try with steak or tritip. Do label the pans with the time they came off the fire, and either reheat or refrigerate after two hours. If you put them to reheat in a low oven with a little moisture in a pan with a grid above to hold the meat, it'll retain its moisture. Only reheat once and make sure that the meat is cooled and in the fridge before 4 hours are up if you reheat in the middle. You can use a fridge or ice chest to hold containers of sides that require refrigeration and only put small amounts at a time in the serving bowls. Just remember to dump out what's in the bowl into a "back in the fridge" container first, and then put the new in, or have separate bowls to switch out, so there isn't a small bit in the bottom of the bowl that keeps sitting out too long. Be as organized as you can and you can pull it off. If you have a responsible kid or weird nephew with good focus, put that person in charge of the times so the stress is off you. If there are lulls, just put the perishable food away. Welcome new arrivals with, "Perfect timing! I was just about to heat up some 'cue and put out a new round of sides. Come, eat and enjoy!" If you're positive about it, they won't mind waiting half an hour or whatever it takes to get the food reheated and served up. Have fun!...See Morebarkeater
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