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@BBQ @bbq

Posting anything and everything about BBQ.

Joined November 2011
  • Tweets 63
  • Following 41
  • Followers 1,781
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@BBQ@bbq
27 May 2012
Pork provides protein, B-vitamins and thiamin to our diets. Pork has three times as much thiamin as any other food.
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@BBQ@bbq
26 May 2012
A baby pig, or piglet, weighs about 2 ½ pounds at birth and will double its weight in just seven days.
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@BBQ@bbq
26 May 2012
$56,000 was paid for a crossbreed hog named "Bud," on March 5, 1985
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@BBQ@bbq
25 May 2012
Anyone want to share a part of your secret recipe?
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@BBQ@bbq
25 May 2012
There is only a very fine line between "smoking meat" and barbeque and that line is temperature. Smoking takes days, BBQ takes many hours.
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@BBQ@bbq
24 May 2012
Hernando de Soto, a Spanish explorer, brought the first pig to North America in 1539. Cows didn’t get here until 1611 with the Pilgrims.
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@BBQ@bbq
24 May 2012
The Carolina's share three of the four types of barbeque sauce that Americans normally use. But only South Carolina is the home of all four
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@BBQ@bbq
23 May 2012
A full grown pig can drink up to 14 gallons of water a day.
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@BBQ@bbq
23 May 2012
Mustard Style sauces that are distinct to South Carolina can be attributed to the large amount of German descendants.
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@BBQ@bbq
22 May 2012
The first BBQ sauce dates back hundreds of years and consists of vinegar and pepper.
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@BBQ@bbq
22 May 2012
Ellsworth B. A. Zwoyer of Pennsylvania patented a design for charcoal briquettes in 1897.
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@BBQ@bbq
21 May 2012
The CIA could learn a few things from a BBQ'er. Just try getting a rub recipe from anyone at a competition!
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@BBQ@bbq
21 May 2012
Everyone love BBQ but everyone has a slightly different meaning of what BBQ is. What's your definition?
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@BBQ@bbq
21 May 2012
@TellYouWhatBBQ What's in the smoker today?
@BBQ@bbq
21 May 2012
@TeamNirvanaQ How's the competition schedule looking this year?
@BBQ@bbq
20 May 2012
Take a small towel, roll it up and tie it with butcher's twine, dip it in a little cooking oil. You now have a professional grill greaser.
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@BBQ@bbq
19 May 2012
Never squish your burgers... that hiss you hear is the juice running out of your burger!
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@BBQ@bbq
19 May 2012
A brine could be a good option if you are afraid of your meat drying out.
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@BBQ@bbq
19 May 2012
Remember to have a good amount of exhaust for your smoker!
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@BBQ@bbq
19 May 2012
If you were a BBQ'ed meat, what would you be?
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