Grilling

first you put the grill on low and you cook the ribs. then you take them off however you like them.Example... medium rare, burnt.

You should add enough charcoal to cover the bottom of the grill for even heating. Adding a little more will help if you have a lot you are planning to cook. If the coals die down you can always add more and give them about 20 minutes to light. Never add lighter fluid to hot coals

Non-metals are any of the non-metallic elements found in Groups 14, 15 and 16 of the periodic table. At room temperature, most non-metals exist as either gases or solids.

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.

If you grill it over indirect heat (off to the side of the coals or burner) it takes about 20 minutes. Over direct heat it can be done in about 5 minutes, but there is a risk of burning it.

6 pepper sauces: 1. original 2. Chipotle 3. Green jalapeno peppers 4. Habanero 5. Garlic Pepper 6.Sweet and spicy

5 steak sauces: 1. Original steak sauce 2. Caribbean style 3. Garlic grilling/marinating 4. A.1 Bold and spicy with original tabasco 5.Chipotle pepper.

2 Bloody Mary mix's:1. Mildly seasoned 2. Extra spicy

18 tabasco brand condiments: 1. Spicy ketchup 2. spicy mayonnaise 3. Coarse ground mustard-dark 4. Spicy brown mustard 5. Bar-B-Que sauce 6. spicy beans 7.Hot N' Sweet pickles 8. spicy dill pickles with garlic 9. jalapeno nacho slices 10.mcilhenny farms honey 11. spicy pickled okra 12.soy sauce 13.pepper jelly 14. spanish olives 15. heinz ketchup kick'rs 16.Chicago fire mustard 17.lawry's red pepper seasoned salt 18. teriyaki sauce

3 salsa's: Medium, hot, and chipotle

8 snacks:1. slim Jim 2. hot and spicy cheez-it crackers 3. spicy popcorn 4. lollipop 5. hot cinnamon candy 6. Cheese popcorn 7. jelly belly beans 8. snak king pork cracklins

4 chili's: 1. Spicy 2. Original 3. Hormel with bean 4 hormel no beans

Some Kielbasa is a smoked meat. It's already cooked and can be eaten as is. All you need to do is warm it up or wait till it gets blackened if you like it well done . Kielbasa is also sold fresh - this requires thorough cooking.

Fresh Kielbasa is a thick sausage often boiled. Bring to a rolling boil, skim off the white scum that comes to the top, lower heat and simmer for 45 minutes to an hour until no longer pink. I have been doing it that way for over 40 years; exactly the way my father did it before me.

Every Easter, I, like My Polish Grandmother going back also ~ 40 years (and presumably even further than that) cook ours the very same way except that we simmer it not nearly as long, usually only like 20 minutes to a half hour from boiling which is more than sufficient to cook it all the way through (with still the slightest hint of color to the juices). I find any longer and it tends to get a bit tough and mealy.

I (we) love to serve it either 1) Very simply, as a pre-meal snack or appetizer plain or with prepared horseradish (regular or w/ beets) or 2) As part of a more complete meal with boiled, steamed or sauteed cabbage, onions, peppers and/or potatoes. For best flavor, you can boil (or steam) the veggies right in (or over) the sausage broth. If sauteed, they taste best with butter and then a bit of broth to finish. You can also brown the cooked kielbasa, but that just clouds its very delicate fresh and garlicy taste, which is infinitely better than any of the commercial smoked "kielbasas" that are now so ubiquitous.

Just toss them on the rack, or line rack with foil if you prefer less "char". However, take into account cooking times for the various things on the skewer. For example, if you have pork chunks on the skewer, these would need to be pre-cooked to be sure they are thoroughly cooked to avoid serious illness. Light veggies like green peppers or tomatoes require only a couple minutes per side, whole mushrooms a tad longer, any meat much longer. Marinating then pre-cooking any meat is recommended. Baste skewers with excess marinade as they grill.

This is what is needed to make a grilled cheese sandwich. Ingredients needed to make grilled cheese are bread, butter and cheese. Also needed is a frying pan to make a grilled cheese sandwich in.

Indoor grills are a dime a dozen. In that I mean that you can basically find them just about anywhere. George Foreman is probably the most popular of the indoor grills. You can purchase George Foreman grills at Wal-Mart, Target, Kohls, Sears, or just about any other local store that sells small kitchen appliances.

You should be able to hold your hand over coals for 5 seconds. Throw on steak, 6-7 minutes on each side. Turn once!!! Depending on thickness of cut, cooking time may vary. Just remember, when blood starts appearing on top side, she ready to turn. Also keep in mind, it will continue to cook after you take it off grill. Medium rare is the only way to go!!!

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

Boneless and skinless what? Chicken breasts? After marinating overnight, I usually cook them for about 45 minutes in a 350° oven.

There are two main sources of heat for cooking, gas and electric.

To cook rib eye steak with butter, melt some butter with garlic in a skillet. Season the steak with salt and pepper. Pan fry the steak in the skillet, spoon butter and garlic mixture over the steak.

I will eat them if I were you . No problem.

Brie en croûte is an entire wheel of Brie cheese wrapped in puff pastry.

If you take a vessel full of water and heat it with the spirit lamp you will find that when the heat energy is continuously transferred the molecules in the vessel gets the energy as a result they move in a faster rate. The transfer of heat energy to any molecules increases its kinetic energy.

Minimum 10 min

A medium rare steak holds a balance of flavor and texture. The outside of the steak has an outside sear. Underneath that sear there is a light graying on the outside yet holds a warm, red center.

That is always a trick and here are a few tips to help with it. One is to figure out how well you wish to cook it. I would recommend that you use a good meat thermometer as you cook it and check it often. Typically four minutes a side will get you a rare steak, but it will vary by how far from the heat and how hot it is. The thickness of the steak will be a large factor as well. One thing that will help is to cook the steak and learn the 'feel' of the meat as it get more and more done.

7-8 minutes per side on a medium heat setting.

That depends on how fast you cook the chickens.