Barbecue

No. Sweet Baby Ray's Original is not a certified kosher product. The company itself also warns that its product is not kosher.

You can cook walleye fillets using any recipe that you would for other species of white fish.

Take a 12 inch square piece of aluminum foil and cut 2 inch slits into it every two inches. Spray with a nonstick spray and place on grill. Put the Walleye Fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes. The fillets are done when the fish flakes easily with a fork. One minute before the fish is done, dot with butter.

Since it's a fire it needs dry fuel and oxygen. If the fuel is wet, or runs out, or there isn't enough oxygen, the barbeque goes out. It takes three elements to create a perfect fire fuel, oxygen and heat. So you need to have the right balance of all three to not only light your barbeque but also to keep it lit. Never use an excelerrant to keep you BBQ lit, it's dangerous.

Most people have their own mixtures for their sauce. Here are some of the items often used in making a sauce. Green bell pepper (seeded and chopped), olive oil, onion (chopped), garlic (minced or garlic powder), dry mustard, brown sugar, catsup, red pepper flakes, cloves, Worcestershire sauce, vinegar (cider, wine or malt, I have see one BBQ maker use dill pickle juice), molasses or honey, peppers (chopped), liquid smoke, soy sauce, tomato (sauce or paste), salt, pepper, and their secret spices which are usually common spices in the kitchen such as cummin, spiced salt, chili powder, paprika or what ever one might like. Most BBQ joints have their own which was developed after many years of testing.

Barbecue is usually made of grilled meat with a tangy/sweet sauce...oh, you mean the GRILL?

Between 160 & 175.I am going to publish this list for heats, and no one really knows and they do not commit to it, so I will be the first (answers in F):

simmer: 180

low heat: 200-225

low medium heat: 250-275

medium heat: 300-325

medium high heat 350-375

high heat: 400-425

extra high: 450-475

Thus butter should smoke at medium high heat, olive oil at high heat, peanut oil at extra high, etc..

The sizzling that you hear when you cook meat should occur in a pan at medium to medium high heat. Medium high heat is probably better, because the pan will cool when something is put into it and it transfers heats to the material. The pan then cools and will go below 285 degrees, which is the temperature (285 and above) of the Maillard reaction for browning. The pan's heat retaining capabilities will determine what temp that you use for this browning.

There's no real way to tell when someone's pork is going to become spoiled. That is dependent upon several factors, including

* the quality of the pork to begin with * handling throughout slaughter, processing and distribution * the packaging * storage temperature The meat should noticeably deteriorate in quality as it approaches the point of being inedible.

If a jambalaya dish is too spicy, there are two possible ways to make it less spicy. # Add more cooked, unseasoned rice (may require coloring to match existing dish) # Add one or more uncooked, peeled potatoes, in large slices (heat in dish, then remove, or serve separately once fully cooked) Of course, the easiest way is to use less pepper when first making the recipe.

If you mean a rod for making kebabs it is a skewer

You can buy Open Pit BBQ from BuyTheCase.net. The ship it to your house!Their prices are pretty good too!

The word 'barbecue' is from American (New World)-Spanish, 'barbecoa', originally from a Haitian Indian (Arawakan) term 'barbakoa', which described a raised frame of sticks.

These frames were used for various purposes, from drying clothes and leaves, to sleeping, and for holding meat over a fire, for smoking.

The term came to mean (a meal of) roast meat and by the nineteen-thirties was used in English to describe a grill used for cooking (usually meat) over a fire.

Typically a meat dish or serving is 1/4 to 1/2 lb. per person. On average.

BBQ Sauce ingredients: 2 tablespoons veg oil, 1 onion (finely chopped), 3 garlic cloves (minced), 1 and a half cups ketchup, half a cup cider vinegar, a quarter cup Worcestershire sauce, a third of a cup sugar, 1 tablespoom chilli powder, half a tablespoon cayenne pepper (or as needed) How to make: warm the veg oil on medium heat in a saucepan. Add onion and garlic and cook gently, stirring for 5 min. Add rest of ingredients (the more cayenne you add, the hotter it will be.) Reduce heat and simmer, partially covered, until the sauce thickens slightly, for about 20 min. Should make 2 and a half cups. Tips: make sure onions are finely chopped, or the sauce will be lumpy. Great for BBQ Ribs.

That he wanted to go back and turn himself in.

1 (28 oz.) can whole tomatoes, undrained

1 (6 oz.) can tomato paste

1 lg. onion, chopped

3 tbsp. chopped parsley

2 cloves garlic, minced

1 sm. green pepper, chopped

1 1/2 tsp. dried whole oregano

1/4 tsp. pepper Process tomatoes in blender until smooth. Pour in saucepan with remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered about 1 hour or until sauce is reduced to about 3 cups. Yield: 3 (12") pizzas or 3 cups.

I call them 'skewers', some people like to call them 'spits'.

Baby back ribs are a cut of pork rib. They originate in the United States and can also be found in Asian cuisines.

First, it would depend on how thick the chops are - the thicker they are, the longer they will take to cook. I find that the less they are turned (i.e. only once), the more tender they are. The actual test for doneness is to cut into the center of the thickest chop. It MUST be white with NO pink. Pork has to be well cooked to destroy the potentially very dangerous trichinosis worm or its eggs.

A grill uses kinetic energy to cook food. The energy itself, however, can come from many different sources, such as charcoal, propane fuel, or even electric heating elements.

I found a website that seems like an ideal website in order to fit your needs. There are many websites to choose from, but this one seems like the best. The URL for this website is bbq.about.com/cs/charcoalgrills/ht/LightCharcoal.html.

You have to make up more of the sauce without mustard and then add it to the first one.

Only you can come up with a good name! Book Titles come from the story, not from some anonymous person on the internet!

Think about your story - what is going on and who are the people involved? A barbecue is something associated with warm weather, so you might think of a weather or summer title - you could also think of a food title.

Check out the Related Questions for help with your book, too!

Sainsbury's own sticky BBQ sauce is gluten free and is so yummy.

This is a matter of personal opinion.

In my opinion, Dominos is better than Papa Johns. I strongly dislike Papa Johns pizza.

I prefer Pizza Hut out of all of the "chain" pizza stores.

Bertuccis is my favorite restaurant style pizza.

Sometimes the small local pizza shops have the best pizza. Ask the locals.