Grilling

As long as the shellfish is kept at or below 45 degrees, it will last for about 5 days.

Interesting facts about hot dogs:

- Hotdogs, also called frankfurters, were made in Frankfurt, Germany, years before 1852.

- In 1939, President Franklin D. Roosevelt served king George VI of England hot dogs and beer during a visit to the United States.

- In 1957, Queen Elizabeth II had hotdogs on the menu to be served at a royal banquet for the American Bar Association.

- In 1977, hot dogs were served at a White House picnic hosted by First Lady Rosalynn Carter.

- Hotdogs are also called "frankfurters", "franks", "weiners", "weinies" and "ball parks".

- Hotdogs were eaten on the moon in 1969 by Neil Armstrong and Buzz Aldrin Jr.

- More than 16 billion hotdogs are eaten annually.

See related link for hotdog nutritional information.

Salmon is best grilled over medium heat, around 325 degrees F.

The Big Green Egg Grill is unique because it is designed in the fashion of ceramic cookware. It's unique shape and insulating properties allows for a flavor that cannot be obtained by other grills.

barbeque it, or grill it on a stove.

details:

-thaw the chicken first if it is frozen.

-cut it to desired size, and remove fat (with knife on cutting board).

-coat it with maranade and/or breading

-if you are cooking it on a stove, use a pan and put it over the flame. put it on a medium-high setting for flame size. pour a little bit of oil in the pan, then spread it around (with gravity :) by turning the pan in the air). stick the chicken in the pan quickly and let it sizzle until it is thoroughly cooked on one side, then flip it for the other side.

-if you are cooking it on the grill, do pretty much the same thing, except you don't use oil o.O

-there ya go! wait for it to cool down a little, though...

Presumably, the real question is, "Can you eat beef raw, and SURVIVE?" Well, it would depend on your constitution-- some folks are just naturally hardier than others, and can digest foods or objects which may likely sicken or kill other people. Any raw meat contains bacteria and other little parasites just looking for a nice new home in your intestinal tract. That's why we normally cook our meats to a proper temperature to kill those nasties off. If you are actually thinking of trying it, DO NOT CONSUME GROUND BEEF, as that is beef produced from multiple cows; if any of them were diseased or infected, it has spread through the entire mixture, and absolutely needs to be cooked off before eating. Go with loin if you must do this; prepared raw tenderloin steak is commonly referred to as "steak tartare".

Barbecue grills use propane, a kind of fossil fuels.

You may redeem your Original Roadhouse Grill gift card for food and beverages at any Original Roadhouse Grill restaurant.

Grill Master Grills are made in the United States. They are handcrafted and built to perfection in Gray, Georgia. The Grill Master line also includes smokers, rotisseries, pits, portable grill trailers, and grill accessories.

Pick your seeds out of the sunflower and put them into a bowl. Pour water into the bowl, enough as to where the sunflower seeds are floating. Then add salt to the water and seeds, depending on how many seeds you have, start with 1/4 cup of salt and stir real good. Let them set in the salt water over night. Stir them now and then. After soaking all nite, drain the water off and put the seeds on wax paper and let dry. They will turn white. Take a cookie sheet and put butter or margarine on it and heat it up and spread the margarine out to coat the pan. Set oven at 350. put the seeds on the cookie sheet and bake about 15 minutes. Make sure you stir the seeds up so they get coated with margarine. Let them cool. You can crack them and eat the insides or eat them whole. Enjoy...

Depending on the type of pepper you are grilling, the times may vary of course but the most common grilled peppers are bell peppers. Brushed lightly with olive oil on a HOT grill- Skin-side done = 3-8 minutes depending on your grill (look for the skin start to blister) Once flipped and flesh side is on the grill = 2-4 minutes and your all done. The Pepper will become soft and break apart VERY easily is overcooked... Good Luck!

Yes they do!, I just bought some yesterday at wal-mart, the only had 3 bags left, I honestly havent seen them in years, they were my fav snack as a kid, I havent seen them in any other store since for a very long time since yesterday, I dont think its old stock, the exp date is 05/05/2013 it says Flavor blasted goldfish NEW "smokin BBQ" there in a black bag. im sure you can find them somewhere online to buy.

Filet are usually cut pretty thick. There are many variables to consider. The temperature of the grill and the thickness of the steak are the two biggest. And the desired degree of cooking is important. Five to eight minutes on each side for a filet cut over a very hot grill will normally get you about a medium. It is best to practice using a good meat thermometer and learn the 'feel' of a steak cooked the way you like it.

I just saw Corey from the TV show 'Pawn Stars' pay 375$ US for one in MINT condition. Never been used with the original owners manual.

There are many online sites that sell grills for human teeth. Costs can range from as "little" as $100 to upwards of a few thousand, all dependent upon what a customer is looking to purcahse.

Because the balloon pops when the air inside the rushes out quickly through a tiny hole.

ballpark $40

Yeast makes the bread rise. This happens due to alcoholic fermentation. This is so that the yeast can reproduce.

:)

there is one seed in the rambutan

phinehas see i m 9 years old :]

The dining table should be at least 5 feet away from the grill.

Calculate the total square feet of surface and divide into the square feet expected to get out of a gallon of paint.

Lineal ft of grill per sash x thickness of grill material being painted

e.g. 1 average size double hung 6 light window sash -

3' x 5' window = 2 sashes aprox 2.5' tall by 3' wide

6 light window is 3 over 2 lights

so width of the sash is 3' divided by 3 lights or aprox 1' of grill width per light.

the sash is 2.5' tall and is divided by 2 lights or aprox 1.25' of grill height per light

W + W + L + L = 1 + 1 + 1.25 + 1.25 = 4.5 Lin ft per light.

yes I know the part of one light that adjoins another will be doubled. This is tedious enough without making that accommodation...

LF of each light - 4.5'

Rail thickness 2" Thickness of grill - its an inch give or take but since the perimeter of the grills are the sash rails and so we just want to average stuff together, call the rail thickness 2"

1 foot divided by 12 inches is .0833 per LF x 2" thick is 1.666 of SF per LF of rail.

.1666 SF per foot of rail x 4.5 LF of rail per light = .75 SF of grill per light

.75 SF of grill per light x 6 lights = 4.5 SF of grill per sash.

If you get 300 to 350 sf out of a gallon of paint, this works out to 66 sashes out of a gallon, or 33 windows, assuming I did this calc correctly. That means just buy 1 gallon of paint for the window sashes and you'll likely have more than enough... I hope:)

Matt R

nyc-hs.com

They use different types two popular types are mesquite and hickory

Maggots and its from the meat or you Not maggots, the meat was frozen before grilled & they were on the cheese on top of the burgers. May be onion maggots--but don't think so--as they are verrry teeny, like 2mm long and about about as thick as a pencil lead tip. No wings, very thin, with black heads. I grilled the burgers frozen, turned them over and when they looked done, put onion and cheese on some. Closed the lid to let the cheese melt & when I opened it, there were these lil white worms only on one burger, on the very top, on the cheese actually. When I tossed the cheese away, some remained on the burger but most (like 30) were on the cheese. Checked the cheese pkg--none. Checked the onion baggy (it was previously in the fridge)--none. Couldn't find any others anywhere else, on cooked or raw foods or pkging...but threw the whole bit away anyway.

Because grilled food is tasty and grilling is a more healthy way of cooking than roasting with oil (because the fat is being lost during grilling).

Ingredients

3/4 cup firmly packed dark brown sugar

3/4 cup white sugar

1/2 cup American paprika

1/4 cup garlic powder

2 tablespoons ground black pepper

2 tablespoons ground ginger powder

2 tablespoons onion powder

2 teaspoons rosemary powder

2 teaspoons mustard powder

1/3 cup per 5 lbs of pork or 2 TBSP per slab of ribs

Be sure to salt the meat at least 24 hrs in advance

Credit to Amazingribs website which has great recipes and gave me the base to this.