Grilling

Advantages of baking foods include that they are healthier because you are not adding extra fat as when you fry foods. Foods are baking in their own juices, which add flavor to the food. You know what ingredients are in your food and have control over what you add.

Typically a serving is half a cup volume and weight 4 ounces. There are about 4 servings in a pound of potato salad, depending on density. That would mean 200 servings would be about 50 pounds. That seems to be on the high side.

Estimate approximately 4oz per (Adult) guest. So that's 4 guests per pound of cooked meat or about 25 pounds of cooked brisket. Remember a brisket looses approximately 20% of it raw weight when cooked.

Average brisket weights 9-12lbs lets call it 10lbs for easy math. when cooked it will serve at about 8 lbs and so you would buy 3 briskets that each weigh slightly more than 10 lbs.

Brisket is a very fatty coarse meat that shrinks markedly when cooked; when smoking, experienced grill masters expect 40-50% shrinkage. Even cooked low and slow in the oven, you lose at least 1/3. In addition, unless you are just making sandwiches, 1 pound cooked only serves 3 people in party type situations. I allow 1 pound raw for each 2 persons. ellenskitchen.com

Around 15% of retail beef cuts can be made into ribeye cuts. The average beef carcass will yield 569 lbs. of retail beef. This is 85.35 lbs. of rib eye cuts. Now if the average rib eye steak weighs around 13 oz., this makes around 105 rib eye cuts!

GRILLED CORN ON THE COB Corn on cob with husks on

Butter (stick works best)

Aluminum foil Pull back small amount of husk. Put small amount of butter on corn. Put husks back over again. Wrap in foil. Put on hot grill turning once in a while. Leave on grill 15-30 minutes. Corn won't burn too fast. Be careful very hot when husking corn.

yes because it is holding in al of the juices.

meatballs and 2 sausages with the sprinkling of cheese on the meatballs dont you agree

Figure that half a rack of baby back or St. Louis pork ribs per person is not enough, but a full rack is too much (well -- for some people). If you're using beef ribs, figure 3-4 large ribs per serving and you'll be safe. Id' go got 75 racks of baby backs, 60 racks of St. Louis. For beef, talk to the butcher -- I can't translate this into sides.

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

If you use Matchlight or other Charcoal and lighter fluid combinations it will sometimes turn gray. It will also taste just like lighter fluid. Try using a lump charcoal and chimney starter combo. Works like a charm.

it is prefered

Cooked meats, well wrapped, are best used within 3 months of freezing. The pork loin may keep longer than that but the freezing dries out meat and affects its texture and quality when thawed and reheated.

About 3-7 minutes, depending upon the level of heat. If your bread burns before your cheese melts, the heat's too high. I've been mulling this question over, and I think it's like Einstein's theory of relativity. Einstein explained his theory this way: If you sit on a hot stove a minute, it seems like an hour. If you sit next to a pretty girl an hour, it seems like a minute. I think a grilled cheese sandwich takes a very short time if you want someone else to do it for you. It takes a long time if you're hungry and you have to do it yourself.

Unlike nuts such as almonds and walnuts, coconuts are more delicate than most people realize and do not have a long shelf life, especially after the outer husks have been removed. The fibrous husks are nature's protective cushion and are integral parts of coconuts, but because of their bulkiness, they usually have been pulled off and discarded. If stores do carry coconuts with husks still on, they may have trouble selling them. The dried, brown husks of matured coconuts aren't particularly attractive, and how would consumers here figure out how to get inside of one? It seems difficult enough to deal with the hard shell. Without the outer husks, the shells bang against each other in transport and often crack or develop leaks. The eyes on one end are also exposed and subject to puncture and air seepage or mold growing inward. Air and mold entering the coconut will make the rich meat spoil quickly. That's why when purchasing a coconut at the store, be careful to choose one that is still heavy with juice. Shake it and if it seems dry, chances are there is a crack or leak in the shell; or it may have sat on the shelf too long, the juice having all but evaporated through the eyes. Check the eyes, they shouldn't look dark or moldy. Though often sealed with wax to prevent leakage, this does not guarantee that leakage has not occurred. When looking for a coconut to buy, search first for a batch whose overall appearance suggests freshness. If there are several that are moldy and cracked, try another store. From a fresh-looking batch, choose the best-looking one, and if you wish to be doubly sure, take home an extra as back-up. If the market carries more than one kind of coconuts, select from those with rich brown shells if you wish to press fresh milk. Inside, the thick flesh should be a pure white color; if it has started to yellow, it most probably is rancid. Besides the thickness of the flesh, you can usually tell whether a coconut is old enough to yield creamy milk by looking at a cross-section of the shell. A well-matured one would have developed a very hard, chocolate-brown inner shell; this is the shell that can be carved to make implements and decorative items. Coconuts with lighter brown shells generally are not as fully matured; the meat is delicious as a snack in itself, or shredded to make fillings and toppings for snack foods, appetizers and desserts. Milk pressed from these coconuts may be less creamy than good brands of canned coconut milk but its flavor can be fresher and tastier if you happened to have chosen coconuts from a shipment just off the boat from Asia. And although this milk is not quite creamy enough for curries and certain kinds of desserts, it adds a fragrant nuttiness to coconut soups that makes them heavenly!

It depends on the fish and the thickness, but generally, you want to cook the fish until it flakes easily. White, flaky fish (like cod or tilapia), you'll want grill for about 5-7 minutes, turning once (I prefer to let it cook a little longer on the first side, so 4 minutes on one side and 2 on the other). Fish like salmon or swordfish steaks take about 10 minutes.

hello. the foreman grill cooks on both sides at the same time. u do not have to turn anything over. 4-6 mins for a 8oz burger.

Most any kind of pan you can cook with on a stove burner or in the oven can be used on a grill. Always watch out for plastic handles, depending on the material they are made of, they could melt.

Yes you can although if it is in the same grill it could mix the flavors and it might taste different.

One pack of dry yeast is equivalent of 2 and a quarter teaspoons of yeast. There are 3-teaspoons in 1-tablespoon, so each pack of yeast contains 3/4 of a tablespoon of yeast.

you unpeel it

its common sense

i guess you can eat it unpeel but it will taste weird

For a beach binfire you need permission from the coast guard .Stones to circle the fire and prevent spreading.Wood to burn as fuel for the fire. Buckets to carry water to put it out with .

The grill is where the meats are cooked. A grill cook grills meat.

GOLD STANDARD It is the MOST DESIRABLE, BEST ATTRIBUTES of a product that makes it HIGHLY ACCEPTABLE to our customers.

* 500g (1 lb.) chicken * 500g (1 lb.) rabbit * 480g (1 lb.) medium grain rice * 350g (3/4 lb.) paella vegetables (big haricot beans "garrofó", small haricot beans "tavella", green beans "bajoqueta (de ferraura)"/"judías verdes", red peppers and green peppers optional) * 24 snails (optional) * 120g (1/4 lb.) tomatoes * 1.5 L (4 cups) of water * olive oil, salt, paprika ("pebre roig"/"pimentón dulce"), saffron * tiger prawns

4.00