Grilling

Barbecue is a sweet (sometimes also sour) sauce used to grill. In Mexico we call it the same "barbecue" like it sounds in English just maybe with a bit of Mexican accent AHHA

Sauce is salsa so we call it "salsa barbecue".

Now, if you're talking about barbecue grill....that's translated to "asador".

3450 with cheese if your fat and would like to use all the meat at once its 3930 without cheese and they taste like my mothers american goodness love from lumpy space princess

Rob Grill died July 11, 2011 from a head injury due to a fall the week before.

I started a diet a while ago, but i still want to eat some tasty foods. I figure with the grill, i can eat burgers fairly often if i remove enough fat. Trouble is, i can't find out how much fat it removes (been looking around on google, NOTHING).

most likely because it became bankrupt.

Salt, pepper and a couple of dashes of Lea and Perrin give flavor and allows you to taste the beef.

Skin-off and without sauce, about 50 With skin and sauce, up to 500+

There is little difference in the two. Both are typically tomato based. Probably the single biggest thing to look at is the sodium content, other wise it is going to be pretty similar.

no because it will push all the juices out of it

Marinate it in wine, pickle juice, or any other substance that breaks down the tissue - anything with an acid base. You can bake it very slowly at 175-200 degrees for a couple of hours then place it on the grill.

well most of the time if you have a big thick slab of meat the juices that are cooking on the inside run out because you have to remember that this is not a regular stove and pot cooking your steak or burger!

The other issue is if you don't pull out the catch tray, some of the drippings will land on the surface under it.

Halibut is a fish that is found in the waters of Alaska. It is a very large fish that can weigh as much as 300 pounds. When it is cut, it is so thick that you can cut it into steak size pieces and cook it in the grill. It is excellent tasting.

Grill seasoning is a combination of herbs and spices, (usually consisting of a salt base). When applied correctly, is meant to compliment and enhance the flavor profile of the food it is seasoning.

Red oak is the most commonly used in barbecue, grilling, and smoking.

Of the almost two dozen types of hickory trees, Missouri has two considered native species. First, the shagbark hickory (Carya ovata) and the shellbark hickory (Carya laciniosa). Both produce edible nuts.

The propane is a volatile liquid that turns to gas (evaporates) at room temperature. There is always some gas in the space above the liquid level in the tank, and this pressure is released when you open the valve. The propane burns in its gaseous form, as does natural gas.

The attorney asked several questions of the witnes.

If you're cooking the lobster tail on the grill, I've found you get the best results of you grill it meat-side down for 4-5 minutes, then turn it over and cook for another 2-3 minutes. The lobster is done when it becomes opaque.

advantages: efficiency and long lasting

disadvantages: charcoal is a natural resource so therfore it is limited to how much the people of the Earth can use

The best approach is to par boil them for 30-45 minutes then put them on the grill. Add the BBQ sauce about 5 minutes before its done.

You can buy a Royal Chef Little Pig Grill on eBay. Prices and conditions will vary when you shop on an auction site.

Coal of relatively recent origin consisting of accumulated layers of partially decomposed vegetation, intermediate between peat and bituminous coal; often contains patterns from the wood from which it formed. (Source: MGH / CED / WRIGHT)

Mix water, soy sauce, veggie oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in the refrigerator for at least 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

A sear burner is designed to sear meats to provide that "Pittsburg" or "Char" crunch. These are "underfired" (they heat from below) as opposed to a salamander which is overfired. The infrared means that the searing is provided by a radiant heat source, a hot ceramic plate for example, rather than a flame. Whenever a hydrocarbon-base fuel (natural gas, propane, briquets or charcoal) is burned it releases CO2 and water vapor. An infrared heat source does not. Some consider the dry heat of an infrared source superior. An infrared heat source may be heated by a hydrocarbon source (i.e. natural gas or propane), however the flue gases are vented away from the meat so that only the dry heat is used.