Hot dogs should be cooked on the grill for about 5-7 minutes, turning occasionally, until they are heated through and have grill marks.
The chicken (if that is what you are using for meat) must be grilled until the juices run clear, and the tortillas are grilled until warm to hot with good grill markings.
How long to grill a steak depends on the level of doneness desired. A one inch medium rare steak should be grilled for 5 minutes on one side and then 4 minutes on the other.
Hot dogs should be good in the refrigerator for three or four days.
Yes, it is generally safe for dogs to eat grilled fish as long as it is boneless, cooked thoroughly, and not seasoned with ingredients that are harmful to dogs. Fish is a good source of protein and healthy fats for dogs, but it should be given in moderation as part of a balanced diet.
If they are not homemade pork hot dogs and are store bought, then they have already been smoked to temperature so all you have to do is grill them till they are firm in the middle and you get the great grill markings on them. With homemade hot dogs you have to cook them until they reach an internal temperature of 165 to 170 degrees.
Hot dogs are typically cooked on the grill for about 5-7 minutes, turning occasionally, until they are heated through and have grill marks.
No, you can't. One has nothing to do with the other. Depending on several factors: what type of sausage (hot dogs are already cooked....); how hot the fire is; whether the sausages are directly on the grill over open flame or off to the side, stuck in a pan; how close the grill is to the heat source, etc, etc, etc.
Five to seven minutes each side until the pork is cooked (under meduim to hot grill) and juices run clear.
Fish should be grilled in foil for about 10-15 minutes, depending on the thickness of the fish.
Shrimp should be grilled in foil for about 5-7 minutes, or until they are opaque and firm.
If you grill the fish too long, it will dry out drastically and won't be as good. You should time it so that the inside of the fish is flaky and not watery, and the outside is lightly browned. The timing and the temperature go hand in hand, so you should determine the correct temperature before putting your fish on the grill.