Grilling

Some people like to oil the grill -I like to brush the oil (olive) onto the fish just before plopping it onto the grill. Because fish is so easily overooked, I raise the grill higher than normal, and watch it closely.

A 4lb pork tenderloin? Are you sure it comes from a Pig??!!. If you meen striploin then 1.8kg is big lump of meat to grill and would be more suited to roasting. But if its grilling you want then dry marinate 8oz/220g steak slices and go from there.You should get 8 fat steak from this.

by an iron worker who cut sheet medal to thin

There is not exact data on how many homeowners have a outdoor barbecue. There is an estimate of 500,000 outdoor barbecues.

There are many variables to consider when grilling a steak. The temperature of the grill is the biggest. It is best to practice using a good meat thermometer. You are probably going to take ten to fifteen minutes a side on medium heat. The meat will be firm to the touch.

See the related link below for JR's Store website where you can purchase his products. You might also find it on Ebay.

Yes, you can. When your chicken pieces are large and more meaty, they may cook on the grill on the outside and still be a little pink on the inside. You can cook them for 20 minutes in a 350 degree F oven and then transfer them to the grill to finish cooking. You can also reverse this, cook the chicken on the grill and then place in the 350 degree F oven for 20 minutes.

If your chicken pieces are smaller and not as meaty, you probably won't need to do this, as they should cook completely on the grill.

There are a variety of ways to receive a food handlers or workers training for your food handler license or card. One way is to participate in an on site class in a city or county that requires food handlers permits or cards.

There are many accessories available for grilling. Some of the most popular tools used for grilling, are long handled tongs, a spatula, a long handled fork, and gloves to protect your hands from the heat.

until u finsh 2 hole boxes of pizza by yourself

It is grown as yeast is a kind of fungus.

I have seen a grill get up to 700 plus degrees.

It is normal for the regulator to get cold as the liquid propane turns to gas. If the pressure drop is great enough and the volume is high enough (which is to say, you are doing some serious barbecuing, the temperature can drop below freezing. At that temperature, the moisture in the air will form frost.

If this creates some sort of a problem, you can soak a towel in hot water and lay it on the regulator.

People were using sauces centuries before it was called BBQ sauce.

BBQ sauce beginnings was not your bottled flavored item. Not even the same ingredients. It evolved over time with peoples tastes.

It was a basting sauce to keep your meat juicy, tender. For birds as well. You can use flavoring liquid smoke as well.

30lbs -40lbs, depending on the size of the potato,plus 2 doz. boiled eggs, 5 red peppers, 3 green peppers, 25 ribs of celery , and enough mayo to bind it, salt and pepper and some Dijon mustard, also radishes are optional.

One mixes spices, deboned salmon, breadcrumbs, and olive oil. You shape into moderate patties and place in a hot skillet on medium heat. 4 minutes each side on the skillet then serve.

This depends on whether the ribs are precooked or not. It is best to precook ribs by boiling them with spices to taste for about 30 min before grilling. This cuts down grilling time by 80%. If the ribs are raw you will have to grill them for about 45 min to an hour depending on how hot the grill is and if there is a cover on the grill. It will cook sooner if there is a lid to cover them to keep in the heat to help with the cooking. Make sure you turn the ribs often to insure even cooking.

It depends what kind of gold you get and if it has any gems the most expensive one iv'e ever seen was about $550

This subject is debatable. Some people like to cook their foods in the open air with the lid open. Also, some foods are more suitably cooked with the lid open. With the lid closed, you may get a more "smoked" flavor, and the food will cook more quickly on the inside.

Till they are done on the INSIDE, close to 1/2 hour or more, depending on thickness. The thicker the meat, the longer it takes to cook. Cut into one, and if it's gray , it's probably done. Another View: Ribs tend to take a while to cook. To shorten grilling time, boil ribs on your range until they turn gray; at least 30 minutes. Then marinate if desired, and grill them, brushing frequently with marinade as they cook. They're done when they are fork-tender.

The major negative of using a charcoal barbecue grill is the time it takes to get the charcoal burning and ready to cook. One will also need to wait several hours after the BBQ before the coals have cooled and to be able to clear it away.

cumming of the mixture then put it into the oven at 180 degrees for 18 hours

Rob Grill had 1 child, a son named Christian from his first marriage.

Sadly, Christian Grill passed away last summer (2010) from melanoma.

There is a memorial on Facebook.

about 1 hour poke with a fork to confirm its soft yes feel free to put butter in the foil as well