ADVERTISEMENT
- Real Recipes from Real People -

Manual for BBQ

Misc.
I think your booklet, brochure sounds great. I have a catering business, and we have considered delving into this area, BBQ, just never felt confident. I would buy one. Let me know......
MsgID: 04550
Shared by: Cheryl, Iowa
In reply to: ISO: HOW TO MANUAL FOR COOKING BAR-B-Q
Board: Quantity Cooking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  JIM HAWS OKLA. CITY. OKLA
2
  Cheryl, Iowa
ADVERTISEMENT
Random Recipes
  • Baked Apple Fritters
  • BAKED APPLE FRITTERS FOR THE FRITTERS: Cooking spray 1/2 cup lukewarm milk 1/4 cup plus 1 tsp granulated sugar, divided 2 1/2 tsp. or 1 (0.25-oz.) package active dry yeast 2 1/4 cups all-purpose...
  • Tipsy Cake (repost)
  • Tipsy Cake Board: All Baking and Breadmaking at Recipelink.com From: Lesia 1-8-2001 MSG ID: 029068 MSG URL: Tipsy Cake ...
  • Zesty Barbecued Chicken Wings (microwave/serves 3)
  • ZESTY BARBECUED CHICKEN WINGS 1 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 2 Tbsp. water 2 Tbsp. snipped parsley 2 tsp. sugar 12/ tsp. salt 1 clove garlic, minced 1 (15 oz.) can tomato ...
  • Chicken Scarpariello (from Carmine's)
  • CHICKEN SCARPARIELLO 4 pounds of chicken 3 large lemons 1 tablespoon of kosher salt 2 teaspoons of fresh rosemary leaves 2 large cloves of garlic 2 teaspoons of fresh sage 1/2 teaspoon of black pepper 2 teaspoons of ...
  • Low Fat Chicken Paprika with Dijon variation
  • LOW FAT CHICKEN PAPRIKA 1 lb boneless chicken breast, cut into strips 1 medium yellow onion, halved and cut in strips top to bottom 2 chicken bouillon cubes dissolved in 3/4 cup boiling water About 1 tablespoon paprik...
ADVERTISEMENT
  • Broiled Open-Faced Vegetarian Sandwiches
  • BROILED OPEN-FACED VEGETARIAN SANDWICHES FOR ONE SANDWICH: 2 slices Italian bread, 1 inch thick 2 teaspoons reduced-calorie margarine Tomato slices Zucchini slices Onion slices Green pepper...
  • Creamy Deli-Style Tuna Salad (food processor)
  • CREAMY DELI-STYLE TUNA SALAD "Made in a food processor, this tuna salad contains finely chopped carrots and celery, which add crunch; bread and butter pickles give it a sweet finish. This plain version will appeal to ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Manual for BBQ
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!