Grilling

wait between 10 and 20 min depending on how many coal you used and how much lighter fluid you used

A 20lb. raw ham cooked at 250 degrees should take 18 to 20 hours. Always be sure that the internal temperature reaches 190 degrees.

The Ceramic grill is the undoubted leader but it does come at a price by comparison with less functional much lower cost grilling option. Ceramic cookers cook so well and so efficiently because of their special insulation qualities. These grills retain heat and seal in moisture; they cook by radiating & circulating heat using the minimum of charcoal to give truly exceptional results.

Meat is usually weighed when it's raw to get a more uniform form of measurement across the board. Meat shrinks when it's cooked.

Yes you should soak clams in a mixture of 1/3 salt to 1 gallon of water before grilling

4

Yes, but the animal needs to be slaughtered in the proper Islamic way.

yes

Close the grill and set the Timer to 5 minutes. When the Timer beeps, check the chicken with the tip of a knife. If the chicken is not cooked completely through, continue grilling for 1 to 2 minutes.

till it turns red or pink under 5 minutes

16 years of age

You go to the city hall where your business will be based and apply, the cost is usually under $100.

Ricky Jiang is the owner of Hibachi Grill Buffet based in Las Vegas. The cooking staff has about 25 people. The restaurant offers two large party rooms which seat about 30 people in each room for no charge.

I'm from Ontario right smack in the middle of whitetail deer area and we eat venison regularly. I've never heard of a deer ham and can only assume that you mean leg or a steak from the leg. Venison has very little fat in it much like lamb the fat lies on top of the meat and is not well marbled like beef is. As a result venison should never be over cooked. I love it bar-b-qued but it's done fast and furious, searing it on the outside and letting it cook just until it is rare or med-rare. Any more than that then your eating shoe leather. It's great as a pot roast, stews etc but then it loses it's flavour and becomes more equivalent to beef. If it is a roast and you want it falling apart well done, then cook it like a pot roast (add red wine, onions etc.), otherwise make a rub and dry cook it (no lid) at 200 F use a meat thermometer and remove it just before it's medium rare. For longer cooking you might consider larding the meat. Venison typically lacks the interstitial fats and connective tissue that make pork and beef such great low-and-slow BBQ favorites.

In this form of service various meats are grilled in front of the guest, the meat are kept behind a Glass partition, or well decorated counter so that the guest can select his exact cut of meat . The food comes pre plated.

regards

Chris

Mumbai

India

It will depend on the type of meat. Most are served somewhere between 4 and 8 ounces. 4 ounce burgers would mean you would need about 4.5 pounds of ground beef to give everyone one hamburger.

The chicken must be cooked slower at a lower temperature. Try keeping it away from direct flame. You can also par-boil the chicken, boil first and then finish on the grill.

Grill

1 head garlic

1 tsp olive oil

2/3 cup water

1 cup pineapple juice

1/4 cup teriyaki sauce

1 tsp soy sauce

1 1/3 cups dark brown sugar

3 tsp lemon juice

3 tsp minced white onions

1 tsp bourbon

1 tsp crushed pineapple

1/4 tsp cayenne pepper

Cut a 1/2 inch off the top of the garlic head. Remove the papery skin from the garlic, leaving enough so that the cloves stay together. Drizzle olive oil over the garlic. Wrap it loosely in foil and roast in a 325 degree oven for one hour. Remove garlic and let it cool.

Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat. Stir occasionally until mixture boils, then reduce heat to simmer. Add remaining ingredients to pan and stir. Squeeze out 2 teaspoons of roasted garlic and whisk to combine with pan mixture.

Let simmer for 35-45 minutes or until sauce has reduced by half and is thick and syrupy.

cheeseburgers, double cheeseburgers, triple cheeseburgers, quad cheeseburgers, quarter pounders, double quarter pounders, triple quarter pounders, whopper jr., double whopper, triple whopper, and quad bk stacker with extra extra extra extra extra extra large french fries on the side!

The only place left I know of that serves Beef Ribs is down in Tombstone. All the other good restaurants in Tucson have stopped serving them.

The Compressed Gas Association recommends against storing compressed gas cylinders on their sides for 3 reasons:

* Acetylene (dissolved in acetone) uncovers explosive crystals that can detonate. * Cylinders may have water that can start corrosion on the thin side walls and cause a tank to fail faster than it would if stored upright since the bottom is thicker. * Cylinders can roll and injure a person or become damaged None of these reasons really apply to your propane tank. You will find that propane tanks are commonly stored horizontally and are even used horizontally (propane powered forklifts, for instance).

Suflatsidiko

It will certainly help it cook all the way through. If you are having problems getting it cooked through, you are probably using too hot a temperature. That gives you a burned outside and raw inside. The other thing is not to put on the sauce until the meat is done cooking.

You might take this as a guide - but it's not really about grilling. I use thigh pieces, bone in, for a dish in which I brown the pieces in a pan (oil and butter) for about three minutes a side - just looking for colour here. Then they go in a baking dish with sliced potatoes (par boiled) for 15 minutes covered with foil, and 15 minutes uncovered - about 180 degrees celsius.

My wife says grilling direct might be ok between 20 and thirty minutes (10 - 15 minutes a side - be sure to turn them). Always check by inserting a fork or spike or fine knife - if the fluid runs clear (not bloody) then the chicken is cooked.