Grilling

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.

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.