Our products are cured and smoked, allowing us to safely ship them to you. As an added measure, they are cryovaced and frozen. Depending on climate conditions, the meat product will arrive frozen, partially frozen or thawed. Refrigerate as soon as possible after delivery. If you will not be serving the product within a week, it should be placed in the freezer.
Allow several days in the refrigerator to fully thaw. In order to retain moisture, keep sealed in original protective wrap until ready to reheat.
FOR THE VERY BEST FLAVOR WE RECOMMEND THE USE OF AN OUTDOOR GRILL. Coals should be glowing and without flame. Place meats directly on the rack at least six inches above the coals. In order for the Brisket to reach an internal temperature of 168 degrees, it will take approximately 45 minutes to 1 hour. The Ribs will reheat in 20-30 minutes. We recommend occasionally basting the meats with Salt Lick Secret Recipe Sauce.
Place in a pre-heated 250-degree oven and cook for 45 minutes to 1 hour.
Sausage & Turkey Breast
Place in a pre-heated 225-degree oven. Cook sausage for 30 minutes, and a 3-4lb. Turkey Breast for 1 hour.
Preheat oven to 410 degrees, baste with Salt Lick Secret Recipe Sauce, place on wire rack and cook for 10 minutes. Remove ribs, reduce heat to 275, baste with sauce again and heat for approximately 20 more minutes.
Beef and Bison Ribs
Preheat oven to 350 degrees, baste with Salt Lick Secret Recipe Sauce, place on wire rack and cook for 10 minutes. Remove ribs, reduce heat to 225 degrees, baste with sauce again and heat for approximately 25-30 minutes.
To retain original smokehouse flavor and moisture, do not overheat. Cooking times and temperatures can vary from oven to oven. A meat thermometer should read 165 degrees when fully reheated.
ENJOY YOUR MEAL AND THANK YOU FOR CHOOSING THE SALT LICK!
What is the mail order phone number?
What makes The Salt Lick so unique?
The Bar-B-Que sauce has no tomatoes so it won’t burn or become bitter. It does have sugar – a Southeastern tradition – so it will easily caramelize. We sear the meat and then move it away from the hottest part of the fire to cook slowly. We finish our products over an open fire fed by live oak wood.
Live oak is the most solid and heavy oak wood. It burns cleaner, more uniform, and the smoke particulates are finer. It gives a more distinct and lighter flavor and doesn’t become gritty on the meat. We don’t use mesquite because it has too much tar in it, and we feel it creates a bitter taste. When the fire flares, we throw into the flames pecan hulls soaked in water.
We put sauce on the meat four times. The high sugar and acid content causes it to caramelize on the outside. Basting and caramelizing work to hold moisture in. Sauce drips and hits the coals and the fire flares. The smoke from these flares gives the meat a unique flavor.
The first recipes for the side dishes were originated before refrigeration so they come from simple and fresh ingredients. In a normal year we cook over 750,000 pounds of brisket, 350,000 pounds of pork ribs, 200,000 pounds of sausage and more chickens than you want to count. The chicken is the only place we broke from Thurman’s tradition. He would never allow chicken on his pit.
Briskets are cooked 20-24 hours and pork ribs 2.5-3 hours. We hold to the hot-and-fast school of thought on ribs. We use high temperatures and lots of basting to keep them moist. The longer you leave them on the fire the more they dry out. They are not like a thick brisket. Sausages are smoked for 3 hours with 45 minutes on direct heat until they swell and spit juice. They are a combination of beef with pork for taste. Ribs are traditional full spare ribs.
We stop the cooking process on meats before they are finished and refrigerate them for at least 24 hours. This process increases flavor. It is similar to what you do with spaghetti sauce. The problem with doing this at home is that you have to get the temperature of the meat to 38 degrees within four hours.
Can I make reservations?
Reservations for the Salt Lick Driftwood restaurant are available through RESY.
For reservations at our Round Rock location, please call the restaurant directly at (512) 386-1044.
How is meat delivered?
Our meats have been fully cooked on our famous pits and are then frozen and vacuum sealed. To ensure freshness we ship the meats using FedEx. Same day order fulfillment is not available. Central Texas orders may be shipped via Ground while all other orders will need to be shipped 2nd business day. Next business day is available for many zip codes at an additional charge. FedEx may deliver 9AM – 7PM or later during the holidays. There is no way to determine the time of your delivery, it depends on where you fall on your local FedEx route.
One of the main ways that germs are spread is from hands. Harmful bacteria can be spread very easily from your hands to food, work surfaces and equipment.
It's important to wash them thoroughly with soap and warm water before handling food, and especially after touching raw food, the bin, pets, and going to the toilet.
Storing and preparing meat
Raw meat, including poultry, can contain harmful bacteria that can spread easily to anything it touches, including food, worktops, tables, chopping boards, and knives.
Take particular care to keep raw food separate from ready-to-eat foods such as bread, salad and fruit. These foods will not be cooked before you eat them, so any germs that get on to them will not be killed.
To ensure good food hygiene always:
- use different chopping boards for raw and ready-to-eat foods
- store raw meat and fish in a sealed container on the bottom shelf of the fridge
Cooking food at the right temperature will kill any harmful bacteria. Check that food's steaming hot throughout before you eat it.
These foods need to be cooked thoroughly before eating:
- offal, including liver
- rolled joints of meat
Burgers and sausages
When cooking burgers, sausages, chicken and pork, cut into the middle to check that the meat's no longer pink, the juices run clear and it's steaming hot throughout.
When cooking a whole chicken or bird, pierce the thickest part of the leg (between the drumstick and the thigh) to check there's no pink meat and the juices are no longer pink or red.
Pork joints and rolled joints should not be eaten pink or rare. To check when these types of joint are ready to eat, put a skewer into the centre of the meat and check there's no pink meat and the juices run clear.
Beef and lamb
It's safe to serve steak and other whole cuts of beef and lamb rare (not cooked in the middle) or blue (seared on the outside) as long as they have been properly sealed by cooking them quickly at a high temperature on the outside only. Bacteria is usually only found on the outer surfaces of these types of meat.
Cooking meat on a barbecue
The safest option is to fully cook food in your oven and then put the cooked food on the barbecue for a short time so the flavour can develop.
This can be an easier option if you're cooking for a lot of people at the same time.
If you're only cooking on the barbecue, the 2 main risk factors are:
- undercooking meat
- spreading germs from raw or undercooked meat on to food that's ready to eat
When you're cooking most types of meat on a barbecue, such as poultry (chicken and turkey, for example), pork, burgers or sausages, make sure:
- the coals are glowing red with a powdery grey surface before you start cooking, as this means they're hot enough
- frozen meat is fully defrosted before you cook it
- you turn the meat regularly and move it around the barbecue to cook it evenly
Most types of meat are safe to eat only when:
- the meat's steaming hot throughout
- there's no pink meat visible when you cut into the thickest part
- any juices run clear
Cooking with disposable barbecues can take longer.
Meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) as long as the outside has been properly cooked. This will kill any bacteria on the outside of the meat.
Food made from any type of minced meat, such as pork sausages and beef burgers, must be cooked thoroughly all the way through.
Acrylamide in starchy food
Acrylamide is a chemical that's created when many foods, particularly starchy foods like potatoes and bread, are cooked at high temperatures (over 120C), such as when baking, frying, grilling, toasting, and roasting.
Boiling, steaming and microwave cooking are unlikely to create acrylamide.
There's evidence to show acrylamide has the potential to cause cancer.
The Food Standards Agency has the following tips to reduce your risk of acrylamide at home:
- Go for gold – aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.
- Check the pack – follow the cooking instructions carefully when frying or oven-heating packaged food products like chips, roast potatoes and parsnips.
- Do not keep raw potatoes in the fridge – storing raw potatoes in the fridge can increase overall acrylamide levels if they're then cooked at high temperatures, such as roasting or frying.
- Eat a varied and balanced diet – while it's not possible to completely avoid risks like acrylamide in food, eating a healthy, balanced diet will help reduce your risk of cancer.
Washing fruit and vegetables
Wash fruit and vegetables under cold running water before you eat them. This helps remove visible dirt and germs that may be on the surface. Peeling or cooking fruit and vegetables can also remove these germs.
Never use washing-up liquid or other household cleaning products to clean fruit and vegetables. These products are not intended for human consumption and you may accidentally leave some on the food.
When shopping, pick up meat, poultry, and seafood last, right before checkout. Separate them from other food in your shopping cart and grocery bags. To guard against cross-contamination, put packages of raw meat and poultry into individual plastic bags.
Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep 40°F or below in an insulated cooler.
Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces external icon , utensils, and the grill before and after cooking.
Check Your Grill and Tools
Use a moist cloth or paper towel to clean the grill surface before cooking. If you use a wire bristle brush, thoroughly inspect the grill’s surface before cooking. Wire bristles from grill cleaning brushes may dislodge and stick into food on the grill.
Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Use clean utensils and a clean plate to remove cooked meat from the grill.
Use a food thermometer to ensure meat is cooked hot enough to kill harmful germs. When smoking, keep temperatures inside the smoker at 225°F to 300°F to keep meat a safe temperature while it cooks.
- 145°F—whole cuts of beef, pork, lamb, and veal (stand-time of 3 minutes at this temperature)
- 160°F—hamburgers and other ground beef
- 165°F—all poultry and pre-cooked meats, like hot dogs
- 140°F or warmer—until it’s served
Divide leftovers into small portions and place in covered, shallow containers. Put in freezer or fridge external icon within 2 hours of cooking (1 hour if above 90°F outside).
Zesty barbecue sauce with a touch of sweetness and a gentle kick of bourbon.
A zesty homemade Bourbon Barbecue Sauce perfect for pulled pork or other barbecued meats.
Here is the recipe for my husband Jack’s amazing Bourbon Barbecue Sauce. This is the sauce we show served in our Pulled Pork recipe, and it couldn’t be any easier to make!
Our Bourbon Barbecue Sauce is a terrific blend of flavors from the bourbon, ketchup, tomato paste, balsamic vinegar, molasses, Worcestershire sauce, and a small amount of hickory liquid smoke.
If you’ve never cooked with liquid smoke before, it’s a concentrated seasoning used to give meat a smoky or woody flavor, and it can be found in most grocery store condiment or spice aisles, as well as online. Just be sure to use a small amount of liquid smoke, as the flavoring is very intense – but it’s really the perfect addition to this barbecue sauce. (Liquid smoke comes in a few different flavors such hickory, mesquite, pecan, and cherry. We used a hickory flavor in our recipe today.)
What we particularly like about this Bourbon Barbecue Sauce is that it’s more zesty than sweet, and it really compliments the spices and other flavorings in our pulled pork. But – if you prefer a sweeter sauce, simply add more brown sugar to the recipe to suits your tastes.
We also used this Bourbon Barbecue Sauce in our Dry Rub Spicy Barbecue Chicken Wings recipe. It’s a versatile sauce that is delicious on sandwiches, chicken wings, or ribs. Enjoy!
You may also like these other Homemade Barbecue Sauce recipes:
This recipe was originally posted here on A Family Feast in December 2012. We’ve made some updates to the post and photos, but it’s the same delicious recipe.
Select is editorially independent. Our editors selected these deals and items because we think you will enjoy them at these prices. If you purchase something through our links, we may earn a commission. Pricing and availability are accurate as of publish time.
Whether you’ve been a dedicated pitmaster for years or are stepping up your backyard grilling game this summer, having the right grill isn’t the only thing that matters. Experienced chefs know that grilling accessories can make or break your BBQ experience, especially if you’re spending more time cooking at home right now. “To an electrician, plumber or any trades person, it’s a well-known fact: You’re only as good as your tools,” says Famous Dave’s founder Dave Anderson. He and other experts we consulted argue it’s important to invest in essential grilling accessories and paraphernalia, from oil sprayers to meat injectors.
Instead of opting for an over-the-top grill set that’s all about look instead of function, focus on specific needs to ensure that each piece of your personalized tool kit is high-quality. “The good news is that you don’t need a ton of grilling accessories,” said Lisa McManus, executive editor of tasting and testing at America’s Test Kitchen. “A few well-chosen tools are all you need.” To help inform your decisions, we’ve rounded up some top-rated grilling accessories across price points and uses.
- Steven Raichlen’s Project Fire
An insightful exploration of how we grill today.
“Smoking is the new grilling.” A focus on iconic smoked foods using innovative techniques.
A global perspective of flavors informs the ancient arts of barbecuing and grilling.
Journalist, author, lecturer, teacher and food explorer: he launched a revolution in American grilling.
AIRING NOW! Season Three
Preview: Steven Raichlen’s Project Fire Season Three
Season three of Steven Raichlen’s Project Fire is a wrap! Every precaution was taken to bring the entire crew safely back together during these difficult times. With testing, constant hand washing, and mask wearing, even a pandemic couldn’t stop the BBQ.
Home town location. New recipes. New viewer involvement. And new grilling techniques you won’t believe. It’s Steven’s most sizzling, smoke-scented season ever! Look for it NOW on public television and streaming.
Until Thursday, 5/18/17, I had three 18 lb turkeys in the freezer purchased last Thanksgiving or Christmas. My wife and I love smoked turkey, but thawing and brining them safely is always a concern. As summer approaches, even more so. We don’t have an extra refrigerator, and the refrigerator we use doesn’t have room to thaw an 18 lb bird. Consequently, I often use the sink to water thaw my turkeys. 30 minutes per pound and they are thawed. Unfortunately, it occupies the sink all day. Then I brine them in a large 20 quart stainless steel pot I have, wrapped in towels and put in the garage. As summer nears, that really doesn’t work too well. I needed a better way.
I often use one of my Coleman Xtreme coolers as an extra refrigerator. The smaller 28 quart Xtreme cooler is perfect for an 18-20 lb bird or smaller, and will keep iced food in the safety zone (less than 40°F) for at least three days. The Coleman Xtreme coolers are not expensive at all ($20-$35 for the 28 quart). They are often on sale this time of the year.
Knowing I needed to start smoking my turkeys, I wanted to find a way to thaw and brine the turkeys with as little hassle as possible. Coolers to the rescue! I don’t like putting raw meat directly in a cooler that I use for other things too, so what follows is simple, easily cleaned up, and helps prevent contamination.
How to Thaw in a Cooler:
1. Put a frozen 18 lb turkey in the 28 quart cooler. Leave it in the original vacuum wrapping.
2. Cover with cold water, close cooler, and walk away. If using a regular cooler, not an Xtreme cooler, figure 30 minutes per pound to thaw. If using an Xtreme cooler, triple that.
3. When the required time is up, check the temperature of the water close to the bird, but not touching. It should be 34-39°F. A thawed bird will feel spongy to the touch. If not thawed, you can feel hardness below the skin.
4. When the bird is thawed, leave the cold water in the cooler.
How to Prep Turkey for Bag Brining in a Cooler:
1. Prepare your favorite brine. If using an "enhanced" bird, one that has been pre-brined, cut the salt in your brine in half or the bird will be too salty.
2. Put a cookie sheet on the counter, the kind with a 1/2" to 1" lip around the edges to catch liquid and brine. Place the thawed bird on the cookie sheet. Remove the original turkey wrapping and discard.
3. Remove the neck from the main cavity and the internal organ bag from the neck cavity. Save or discard, depending on your preference (I smoke the neck and use the organs in gravy).
4. Inject your favorite brine recipe into the breast of the bird.
5. Using a Ziplock XL Storage bag (10 gallon size, $5.99 for four bags at Amazon as an add-on item, it is food-safe), slip the turkey into the bag like putting a pillow into a pillow case. Turn the bird so it is breast side down in the bag.
6. Lower the open bag into the cold water in the cooler, but don’t allow any of the water to get into the bag. Pour the brine into the bag. Seal the bag, letting the water squeeze as much air as possible out of the bag. Double check that it is sealed (experience talking). Dump some ice into the cooler.
7. Let brine for 12-24 hours. Check occasionally for ice still present in the water. Add more if needed.
8. After brining period, discard water, brine, and Ziplock brining bag. Prep bird for the smoker. Thoroughly clean the cooler.
My wife HATES handing raw meat, so what I described above can easily be done by one person. One of the turkeys is brining as I speak. Depending what we have to do this weekend, it will either be smoked today or tomorrow.
“I t was part of the Australian dream to have the huge backyard and the big brick barbecue,” says Ross Dobson, author of Firepit Barbecue. In the 1970s, timber was the fuel of choice, although back then “they didn’t wait for the coals to develop”, he says. We’ve since seen the advent of the gas barbecue, and now a growing swing back to what some call “live fire”.
Jay Beaumont is behind Meatstock, a barbecue festival that pulled in as many as 20,000 punters in Sydney and 15,000 in Melbourne in pre-pandemic years. Before establishing the event in 2015 he was a founder of the Australasian Barbecue Alliance, billed as the “the home of low’n’slow” down under, referencing the cooking style prevalent in US barbecue culture.
Several years ago, Beaumont says, a push back to wood and charcoal began, driven by the flavour of wood, which isn’t imparted by gas barbecues unless you’re using a small smoker box and wood chips. It was, he says, “the rebirth of barbecue in Australia”.
The US and, in particular, its south – where you could argue that barbecue comes after only politics and religion – is the influence, through media both traditional and social, as well as travel and a wave of barbecue restaurant openings across Australia. Plus streamers including Netflix have given global barbecue culture the Chef’s Table treatment.
As a result, the barbecue market is booming, with choice way beyond the brick-built ’cue of old, or the Weber kettle that for many is synonymous with the dark art of getting your snags just right. It’s rich pickings for the gadget- and brand-obsessed.
Ceramic grills like the Big Green Egg are the gold standard in low and slow barbecuing – but they’re also hugely expensive. Photograph: Egeris/Getty Images/iStockphoto
Caroline Harkin has been distributing barbecues and smokers for 15 years. She’s seen a “real culture” grow in Australia. Harkin could talk for days on the likes of the Big Green Egg, a versatile ceramic grill, which does indeed look like a giant egg – albeit one that utilises Cordierite, a silicate ceramic developed for space shuttle re-entry. Versatility and design aesthetic seem to be a selling point with the Egg, as well as competitors like the Kamado Joe, another ceramic offering. They’re beyond a grill, also being used for smoking, and even baking. Harkin likens the Big Green Egg to a tandoor.
Both products come with a hefty price tag, starting above $1,000, which goes up to $4,000 for larger models. Whether that cost is worth it will depend on your frequency of use, and how you barbecue. For home cooks pushing their backyard or balcony skills with longer low and slow cooks, or even breads, these ceramic barbecues are perhaps a gold standard option for temperature control and ease of use.
But this kind of outlay is far from essential. Leon Tartaglia and Cory Frayling started barbecuing seriously three years ago, dusting off a Weber kettle that Tartaglia’s dad had long since abandoned. “It’s like joining a cult,” laughs Tartaglia of the ’cue community. Frayling says: “We just started cooking burgers on it, then taking a few photos, sharing them on our Instagram page.”
A classic kettle barbecue – easily salvaged on council pick-up days – is no barrier to ambitious cooks. Photograph: Kichigin/Getty Images/iStockphoto
Using YouTube as an endless source of reference, they were soon “taking risks and doing showstopper cooks that a lot of people in the backyard will be scared to do early on”. Documenting prime rib roasts and three-hour cooks under their @cheatmeats Instagram account, they now have 292,000 followers and, after just nine months on TikTok, they’ve racked up an audience of 400,000.
Tartaglia and Frayling’s origin story mirrors many, who tell me they started on borrowed or even verge-salvaged barbecues. A basic kettle with a dome-shaped lid can be picked up new for $100. It’s perhaps the training wheels of the barbecue world, but no less effective with a bit of practice.
A Bluetooth thermometer may sound extravagant but it can take the guesswork out of big-ticket cooks like brisket. Photograph: Lenti Hill/Getty Images/iStockphoto
While many of us may have a spiked analogue, ovenproof thermometer for roasts, or just go by look and feel, there’s a plethora of Bluetooth probes that allow you to monitor a cook from your smartphone. This upgrade, rather than a fancy cooker, is Tartaglia’s pick for a gadget worth spending money on. “Look, it does take a lot of the guesswork out of the equation,” he says. “You can buy a wagyu brisket for $450, so you’re not going to just cook it and have a guess on when it’s going to be ready. You are going to use the right instruments and tools.”
Ross Dobson says a wok-sized firepit is ‘really doable’. This one is from Geelong-based appliance company IXL
Dobson, who has several barbecue books under his belt, has come back around to the firepit. It’s not far from the brick barbecues of his youth but he cautions against going big. Our instinct may be that a big fire is dramatic and desirable, but Dobson is mindful of burning more wood than needed, saying: “I bought a tiny one, the size of a wok and that’s what I just ended up using and testing on, because it was just really doable.” As with the kettle, a basic firepit or brazier starts at about $100 from the likes of Bunnings and, like all things barbecue, YouTube has countless tutorials on how to build your own.
For Dobson the appeal of the switch from gas is the fundamentals of cooking over coals.
Patience is key, so for those who want to fire up and cook quickly gas is still the go-to. “There’s an awful lot of smoke in the beginning,” he warns of using wood. If you don’t wait for the water and oxygen to burn out, “which creates the smoke, you’re going to ruin the food”.
“It gets that diesel-like taste. Give it a couple of hours and then you get those glowing hot embers, which is what you’re looking for.”
Barbecuing chicken can take a lot of time that sometimes isn’t available during busy weeknights. But our simple oven BBQ chicken simplifies the process by baking boneless chicken breasts in a delicious homemade sauce. This quick recipe using pantry staples brings dinner to your table in just 40 minutes. During the cooking time, you can toss a salad and make quick microwave mashed potatoes for a complete and filling dinner. Other tasty options to accompany this chicken are mac and cheese, a potato salad, or a simple steamed rice.
A basic grill seasoning adds excellent flavor to the chicken breast, and if you don’t have a blend at home, simply mix to taste items from your spice rack such as cumin, cayenne, paprika, salt, and powdered garlic and onions. Our recipe also includes a quick and easy homemade barbecue sauce to provide that quintessential smokey taste. For an even speedier preparation, use your favorite store-bought barbecue sauce, but be mindful of the sugar content of the sauce as the higher it is, the more likely it is to burn easily in the oven.
Although chicken breasts can dry out fast, by rubbing them with oil first you’re adding additional moisture and also providing a layer for the rub to stick to. Our BBQ chicken breasts always come out with the perfect amount of juiciness. If the chicken breasts you’re using are very thick, you may be able to get by with just two. In order to feed more people and have the chicken cook evenly, slice them horizontally to make four cutlets. For extra flavor add sliced onions at the bottom of the baking dish.
I have a PDF with important information that may contain malware. What would be the best way to view it?
11 Answers 11
Document-based exploits are directed not at the document itself, but rather at some vulnerability in the viewer. If you view the document in a program that isn’t vulnerable (or in a configuration that inhibits the vulnerability), then you won’t be exploited.
The real issue is knowing whether or not your viewer is vulnerable, which usually means knowing specifically what the exploit is. But there are alternate PDF viewers such as foxit or even Google chrome’s built-in viewer that do not necessarily have the same vulnerabilities as Adobe’s official viewer. This is not necessarily true for all vulnerabilities, so it’s important to understand what you’re getting in to ahead of time.
If you find yourself frequently dealing with potentially malicious materials, it would be very wise to set up a hardened virtual environment. I’d recommend booting into a Linux system and running your target OS (usually Windows) in Virtualbox or a similar environment. Save a snapshot of the virtual OS, and then revert to that snapshot after you’re done interacting with the malicious content. Also, it’s not a bad idea to run the host Linux environment from a read-only installation (i.e. Live-CD).
Put it through a PDF viewer that isn’t vulnerable to the exploit. If it’s someone else’s viewer, that’s even safer. Try Google Docs, where they will parse it and display it as HTML, so the malicious payload won’t harm you. (I’m sure that their PDF parser is extremely secure, so you shouldn’t feel bad about possibly infecting them.)
Use pdf.js with a sandboxed browser (such as Chromium) in a virtual machine without network access.
It should be quite tricky for a malware to get out of this.
In this situation I’ve always used the Unix/Linux/OSX shell command “strings”. On *nix systems, do this:
You can also get “strings” for Windows, as mentioned by Polynomial, below. You can download it here. Runs on XP or higher. Here is an example of using it on Windows:
But for the rest of my answer here I’ll assume you’re on *nix, since that is my experience with strings. Assuming all you’re looking for is text content (not bitmaps or vector graphics), you can scroll down or search and find bits of the text you need. Unfortunately, to find it you have to wade through tons of metadata, most of which is in XML, and formatting settings in some other markup, plus some binary (as ascii, not raw bytes). So you may want to use the search capabilities of the “less” command. To search down the document for the case-sensitive string “thingyouwant”, use the slash key + your string + return:
Then hit the “n” key to see the next instance of “thingyouwant”, over and over till you find what you want. You can use the “?” key to do the same thing in the upward direction. See the less man page (type “man less”) for more magic.
You could also analyze things like which URLs the document links to:
But, as stated above, 99% of what you’ll see from the output of “strings” is going to be metadata and formatting settings.
Sumatra also has configuration options to lock it down even further, such as preventing file system or internet access.
Common PDF viewers attempt to provide safety for these features by creating sandbox environments or giving the user prompts, but these solutions are both more complex (and therefore subject to their own vulnerabilities) and less compatible with other parties’ products than the simpler solution of simply leaving out that functionality entirely.
Sumatra is one example of a PDF viewer that does not provide many of the functions which are most commonly used in PDF exploits. By completely eliminating entire categories of potential attacks, such programs greatly reduce the risk of viewing unknown PDF files.
A further advantage of using a less popular viewer is that because it’s both less common and less powerful, it’s a less interesting target.
The Sumatra viewer could be possibly be exploited by a specially crafted PDF which takes advantage of some unknown bug to cause a buffer overflow, for example. Such cases are rare however, and there have not been any significant security exploits for Sumatra in recent years.
There are several important roles that propane plays in the functioning of a home. Not only can you use a propane tank to power a barbecue grill, but it can also be used to power a tankless hot water heater, a stove, and even heaters. If your household relies on a propane tank for seasonal uses, there are several steps that you need to consider when it comes to properly storing your propane tank.
If you’re interested in learning how to store propane tanks safely, we created a complete guide to show you how to avoid the extreme hazards that come with improper storage of a propane tank. Keep reading to learn how to store your propane tanks at home!
Where Should You Store a Propane Tank?
Propane tanks need to be stored in an open environment that has access to ventilation. Storing your propane tank inside or in an indoor environment is dangerous, and can cause potential damage. You should avoid storing your propane tank in a basement, car, tent, or garage.
The best place for you to store your propane tank is outdoors, in the shade. When you are storing your propane tank, make sure that you disconnect the tank from the grill if you’re finished for the season.
It’s safe for you to store your propane tanks outside during the winter because low and freezing temperatures aren’t dangerous like high temperatures are. However, you should be aware that the damp areas that are created by rain and snow can cause rusting on the actual tank itself.
At What Temperature Should You Store Propane Tanks?
You need to avoid storing a propane tank in an environment that sees high temperatures. This is why it’s important not to keep your propane tanks inside of your home, as high temperatures can cause your propane tanks to explode. There’s an increase in temperature outside of the tank, the pressure inside of the tank increases.
Make sure that the area that the propane tank is being stored doesn’t exceed 120°F.
You can store your propane tank in the summer in a shaded area, out of the direct exposure from the sun.
If your propane tank is exposed to high temperatures for an extended period of time, and the pressure inside of the tank begins to increase, the propane tank will have a safety valve that’ll blow off. This will help to stabilize the pressure inside of the tank to prevent it from exploding, however, there will be a slight leak of propane gas escaping from your tank.
Winter Propane Tank Storage
Fortunately, freezing temperatures don’t pose a danger to your propane tank. It’s entirely safe to store your propane tank outside all winter. However, you should take steps to protect the propane tank from the winter elements.
Covering up your propane tank with a plastic tarp will keep ice from building up on the tank and snow off of the tank, which will prevent resting and helped extend the life of your tank.
What to Do Before Storing Your Propane Tank
If you’re wrapping up the use of your propane tank for the barbecue season and store your grill outside, you can keep the propane connected, just make sure that you turn the tank off. However, if you store your grill indoors, turn off your propane tank and remove it from the grill.
It’s essential that you never store your propane tank indoors, as propane gas is heavier than air. This means that if there is a leak from your propane tank, there is a potential for serious danger.
When you’re storing your tank outside, you want to make sure that the area that you’re storing your tank and it’s flat and out from the elements as much as you possibly can. If you’re looking to increase the stability of the area that you’re storing your tank, you can store your propane tank in a milk crate to ensure that it stays upright while it’s being stored.
Check your propane tank before storing it away
No matter how old your propane tank is, it’s essential that you check it before deciding to store it away. Take a look over the valves, the tank itself, and the connector hose for any signs of wear or leaks.
You can check for leaks space bring a bottle of non-abrasive soap onto the tank after it’s been disconnected. You’ll want to spray the non-abrasive soap mixture on the tank, around the valves, and around the hose.
If you see any bubbles appear, it’s a sign that there’s a leak on the tank accessories that are on the tank itself. After double-checking that the cylinder valve is completely shut off and that you’ve taken all of the connections, you can spray the tank again to double-check for any leaks.
If you continue to see bubbles appearing on the connections or the tank, contact a propane supplier to ask where you need to take the tank to properly discard of it.
Understand How to Safely Store Propane Tanks
Having a solid understanding of how to store propane tanks safely is essential for the safety of your family and your home. By taking the above-listed precautions to store your propane take away from the season, you will not only be able to ensure the safety of your family, but you’ll also be able to extend the life of your propane tank.
Are you interested in finding a trusted propane delivery company near you? Click here to learn more about how to find convenient propane delivery options that fit both your lifestyle and your budget.
With more than 20 industry-leading models of smokers, patented technology, nearly 50 years of experience and a host of options and ancillary products, we take every aspect of exceptional barbecue to heart. From multi-use smoker ovens for backyard barbecue fans and mobile units for on-site catering to cost-saving cook wood and gallon-size jugs of sauce when preparing for a crowd, Ole Hickory Pits has everything you need to produce your very best in barbecue.
Browse our “Award Winning” Sauces and Rubs and an array of BBQ lifestyle products and parts!
Our competition wood fire solid fuel pits are a dream for BBQ newcomers or BBQ veterans. With each pit being thermostatically controlled, the pit will be the last thing to worry about at a competition.
Our commercial smokers are ideal for your brick and mortar locations, food trucks, catering businesses and larger scale meat packing facilities.
Our competition solid fuel pits are a BBQ newcomer or vets dream when it comes to competition.
Our residential non-rotating units are an outdoorsman’s dream and ideal for the patio, poolside, picnic site or lodge.
Keep your barbecue game on point and your pit running smooth. Visit the Ole Hickory Pits BBQ Pro Shop for award-winning sauces and seasonings, premium cook wood, parts, and must-have accessories.
Our commercial smokers are ideal for your brick and mortar locations, food trucks, catering businesses and larger scale meat packing facilities.
Our residential non-rotating units are an outdoorsman’s dream and ideal for the patio, poolside, picnic site or lodge.
Our competition solid fuel pits are a BBQ newcomer or vets dream when it comes to competition.
OHP BBQ Heroes
We love hearing your stories of how you are helping to support your community — if you have a story you would like to share please submit it here.
MOSCOW (AP) — A Japanese billionaire, his producer and a Russian cosmonaut safely returned to Earth on Monday after spending 12 days on the International Space Station.
Fashion tycoon Yusaku Maezawa, his producer Yozo Hirano and Russian cosmonaut Alexander Misurkin made a soft landing in a Russian Soyuz capsule in the steppes of Kazakhstan at 9:13 a.m. (0313 GMT) about 148 kilometers (about 92 miles) southeast of the city of Zhezkazgan.
After their capsule landed, all-terrain vehicles carrying Russian rescue teams deployed to the site to assist the crew and conduct a medical check-up.
Maezawa, 46, and his 36-year-old producer Hirano were the first self-paying tourists to visit the space station since 2009. Misurkin was on his third space mission.
Speaking to The Associated Press last week in a live interview from the orbiting space station, Maezawa said that “once you are in space, you realize how much it is worth it by having this amazing experience.”
Asked about reports claiming that he paid over $80 million for a 12-day mission, Maezawa said he couldn’t disclose the contract sum but admitted that he paid “pretty much” that amount.
In October, Russian actor Yulia Peresild and film director Klim Shipenko spent 12 days on the station to make the world’s first movie in orbit, a project sponsored by Russia’s space corporation Roscosmos to help burnish the nation’s reputation for space glory.
Maezawa made his fortune in retail fashion, launching Japan’s largest online fashion mall, Zozotown. Forbes magazine estimated his net worth at $1.9 billion.
Staying behind at the station are NASA astronauts Raja Chari, Thomas Marshburn, Kayla Barron and Mark Vande Hei; Russian cosmonauts Anton Shkaplerov and Pyotr Dubrov; and Matthias Maurer of the European Space Agency.
With just about a week left in the year, colder temperatures are on the way as the calendar flips over to January. Many Minnesotans know how to make sure they are heating their homes safely this winter, but after the news from earlier this week of 7 people found deceased in a home, from carbon monoxide poisoning, now is a good time to go over some safety tips you can implement before the really cold air comes down from Canada.
Here are some tips for safely heating your home this winter, keeping your family both warm and safe from the Minnesota Department of Health.
- Properly vent and maintain fuel-burning appliances
- Never use appliances intended for outdoor use inside. Examples include barbecue grills, camp stoves, portable generators, or gas-powered lawn equipment. Do not use an oven to heat your home. Not only is it a fire risk, but it is also a carbon monoxide hazard. Do not run or idle your vehicle in an attached garage. Instead, back your vehicle out right away. Check that your vehicle’s exhaust pipe is not blocked, for example, by snow during the winter.
- the first signs of exposure include mild headache and breathlessness with moderate exercise. Continued exposure can lead to more severe headaches, dizziness, fatigue, and nausea.
- Minnesota state law (MN Statute 299F.50) requires that every home have at least one operational CO alarm within 10 feet of every room legally used for sleeping.
Another easy thing you can do to make sure you are keeping your family warm and safe, don't leave electric space heaters or candles unattended as they can cause burns and or start a fire if left unattended for any amount of time.
Best of 2021! This home showed us just how crazy the housing market was earlier this year!
On average, turkey breasts are ready in half the time it takes to roast a 12-pound turkey. Try this recipe for a summer party.
Recipe Summary test
BBQ Spice-Rubbed Turkey Breast
- 2 3 pounds fresh or frozen bone-in turkey breast halves
- Nonstick cooking spray
- 2 tablespoons packed dark brown sugar
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¾ teaspoon freshly ground black pepper
- 1 recipe Cranberry Barbecue Sauce
- Step 1
Thaw turkey, if frozen. Preheat oven to 400 degrees F. Coat a large shallow roasting pan and rack with cooking spray. In small bowl combine brown sugar, paprika, garlic powder, salt, cumin, chili powder, and pepper. Place turkey breast halves, bone side down, on roasting rack in prepared pan. Set aside.
Starting at breast bone, slip fingers between skin and meat to loosen skin, leaving skin attached at top. Lift skin and spread spice mixture evenly under skin over breast meat. Insert oven-going meat thermometer into thickest part of breast, without touching bone.
Roast, uncovered, on lower rack of oven for 20 minutes. Reduce oven temperature to 350 degrees F. Roast 1 to 1-1/2 hours longer or until thermometer registers 170 degrees F., juices run clear, and turkey is no longer pink, occasionally spooning pan juices over turkey. Let stand, covered with foil, for 10 minutes before slicing. Place breast halves on platter. Serve with Cranberry Barbecue Sauce. Makes 10 to 12 servings.
Test Kitchen Tip:
To simplify, you can rub the spice mixture onto the outside of turkey breast for a crusty spice appearance. Place foil over turkey breast last 30 minutes of roasting to prevent burning.
Nutrition Facts (BBQ Spice-Rubbed Turkey Breast)
Cranberry Barbecue Sauce
- 1 cup (about 1 large) chopped onion
- 1 tablespoon cooking oil
- 1 16 ounce can whole cranberry sauce
- ⅓ cup bottled chili sauce
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly ground black pepper
- Step 1
In a medium saucepan cook onion in hot cooking oil over medium heat 5 minutes. Add cranberry sauce, chili sauce, cider vinegar, Worcestershire sauce, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, for 5 minutes or until thickened. Pass with BBQ Spice-Rubbed Turkey Breast. Makes 2-1/2 cups sauce (10, 1/4 cup servings).