Grilling

Sure, just dedicate part of your grill to fish, and part to beef, and don't leave the lid down too long or the flavors will mingle.

you can throw the fish into the fire

They are the same to me, but you don't have to cook out-of-doors just to add a barbecue sauce to your main dish.

Use it the same as you use ordinary charcoal. The mesquite chips in the charcoal gives the meat a smoky mesquite flavor.

Pacific Rim Salmon Steaks

The marinated shallots are grilled on top, forming a delicious crispy crust.

2

1

1 1/4 teaspoons

1 teaspoon

1/3 cup

1 ½ tablespoons

½ teaspoons

6 ounce salmon steaks

shallot, thinly sliced

fresh ginger, grated

Dijon mustard

toasted sesame oil

maple syrup

Asian Chile garlic sauce

Place the salmon in a flat glass pan. In a small bowl, combine the remaining ingredients and pour over the salmon steaks. Cover the pan tightly with plastic wrap and refrigerate for 1 to 2 hours.

Place the Steak Plate in the top of the grill and the Grilling Plate in the bottom. Set the lever to the front. Set the temperature to Medium to allow the grill to preheat. When the green light goes off, the grill is preheated. Place the salmon steaks on the Grilling Plate and top with a tablespoon of marinade, scooping up as many sliced shallots as possible and spooning them over each steak. Discard any remaining marinade or, if desired, you may boil the marinade for 5 minutes (to kill any bacteria) and use the hot marinade as a wonderful sauce. Close the lid. Cook the salmon for 7 minutes. Check the fish with the tip of a knife and continue grilling for 1 to 2 minutes, if necessary.

Serves 4

It takes about 8 hours to digest one tiny buffalo wing and even more time to digest a larger piece of fried chicken such as the thigh or the breast of the chicken. So if you like fried chicken like i do i would advise you to try to slow down on it because not only does it take a long time to digest but you also can get high blood pressure because of all that grease and oil. Also you should always eat fried foods with a vegetable because that cuts down on all that grease going in your system. You also should refrain from eating a larges amount of fried foods anyway because it could cause you to get some serious poison flowing in your blood or even give you stomach pains in which are not any fun. Another important fact is that if you eat alot of chicken it will go to your thighs before you even know your getting fat because it doesn't go to your stomach until it's to late and you have gained 2 pounds and is wondering what happened.

No. If your grill grates are peeling take it back to the place you got it from and contact some people who showed it to you. Becareful, if you start to or do notice peelings that are starting to occur then everytime you use it make sure no porcelain grill grates sheddings are on any of the food.

No, they are not necessary for grilling a hamburger. There are many ways of grilling food, for example, on the stove, so having a grill charcoal performer is unnecessary, unless you prefer the taste of a charcoal grill.

1.6 ounces. Cross multiplication is a powerful friend.

TheKoreanand Soviet Union invaded China and made it a communist country.

In France and Spain they are considered a delicacy.

The texture is a little strange, but various sauces give them various flavors.

They'll always be yummy to me.

Under-done, over-done, cold food.

Inconsistency - the meal is not the same every time it's made. For example, if you love Micky D's fries, you want them to taste exactly the same, every time at every restaurant.

Poor service - self explanatory.

Generally crappy food - cheap ingredients, poorly prepared, poorly conceived.

Dirty buildings and equipment.

Perceived health violations. For example, KFC, at least in my area, uses the cashiers to help build orders. This means that the cashier's hands, which have been handling money, go from the cash drawer directly to take out containers without washing or using gloves. You now have a cross contaminated take out container. I wrote KFC about this. I received a conciliatory letter and coupons for free food. I then wrote my city health dept. I've heard nothing. Keep an eye on KFC.

any cooked over open flame, with or without grill

The first thing to do is to remove the rust. You will need to use heat resistant paint. Most stores sell a heat or stove paint that works well.

I don't think they've sold movies, however there are locations in the U.S. that rent them through a DVDPlay box.

Haddock is a kind of fish that belongs to the cod family. It is known for its flaky white flesh and mild flavor, making it a popular choice for cooking in dishes like fish and chips or fish chowder. Haddock is commonly found in the North Atlantic Ocean.

barabicu found in the language of both the Timecua of Florida and the Tiano people of theCaribbean, which then entered European languages in the form barbacoa.The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.

The word "bratwurst" is often shortened to "brat." This version of the name can then be combined with other words, as for example, "cheesy brats" or brats with cheese inside.

Bonnie Bramlett

The answer is, "This is dangerous!". It depends upon many factors including; the type of boat, the conditions of the area where the bbq is located, the ability for fumes to exhaust, how close live flame is to flammables, etc. The point is, it's not a good idea to use open fire bbq's aboard personal or pleasure water craft.

.49 cents

It was invened by slaves in Haiti.

With one small burner set to low, yes. There are variables, however. You can guess what they are. If you have a big humongus grill and you turn everything up, no. But a middle sized grill with only one burner alight and set on low should run "overnight" if you start with a full tank. There are ways to make calculations, but you'd need the information for your grill. That and the stuff you can look up on the web about how much energy is in a "regular" 5 gallon tank of propane. If you want to go through that, grab your owner's manual, your mouse, your calculator and have at it. But consider something else. Why not conduct an experiment? Pick something that can be "slow cooked" over many hours and wrap it in foil. A really big roast would be ideal. Then fire up your grill, go right to a "one-burner-on-low" setting, and throw on your big foiled up roast (on the grill over the idle burner so you cook indirectly) and run it overnight. Ourside temperature will have an effect on the amount of cooking your finished-next-morning roast will have gotten, as well as the placement on the grill and the "lowness" of your low setting. But your question will be answered.

The "shish" part of the phrase means "skewer." The "kebab" (or kebob, kabab, etc.) part of the phrase means "roasted meat." In many places in the world, the "shish" has been dropped entirely and the dish is just known as "kebab" although still cooked on skewers over open heat. A shish-kebab in the United States is usually pieces of meat cut into 2" cubes and pushed onto a skewer with various vegetables (mushrooms, onion, peppers, tomatoes), and grilled. In England, a kabab is ground meat (lamb, beef) formed around a stick or skewer and grilled. Either way, with a dipping sauce and fresh chips, it's a treat.

That depends on the output level of the propane.