Grilling

Chicken should be on grill 45 minutes to an hour. temp should be 230-250. if using charcoal, make sure that there is no flames as this will burn the chicken. let the coal turn gray about 1/2 through the coal before putting chicken on grill. check doneness by slicing into thickest part of chicken, juices should run clear. let the chicken sit for short while after removing from grill to set the juices inside, chicken will be much more moist.
The amount of time to grill chicken is dependent on how thick the chicken is, as well as what tempeture you are cooking on. You should cook chicken until it reaches an internal tempeture of approx 165F

Steak is usually cooked to the degree of doneness of the person eating it. Everywhere from rare to well done depending on the individuals taste. To be truthfull there is no real set times for cooking steak because there are so many variations from the thickness of the steak to the degree of doness you want.
depends how you like it soft or very very hard oh ya

Oak wood needs to season for one year to dry out and another six months to cure.

This is too easy and very simple to do. After using your gas grill, get some heavy gauge tin foil and place it on the grates of the grill with the SHINEY side down. Then turn the grill up as high as it will go.

Go eat your dinner.

Go back to the grill, open the lid and you will see that all of the crud has been reduced to white ash. Simply and lightly brush off the white ash, and you're good to go for the next time.

It's always a good idea to GREASE the grates before cooking and also before they get to hot. Nothing will stick.

Additionally, ALWAYS let a good steak warm up to 'room temperature' before flopping it on the grill. The meat should 'sear' or caramelize, better sealing in the juices, plus the 'caramelization' vastly improves the the flavor of the steak.

Another trick: in order to tell how well a steak is done is simple. Touch your INDEX finger to your thumb, lightly, then FEEL the muscle in the lower part of your thumb. Touch the MIDDLE finger next and repeat until you've felt that muscle for every finger.

When you touch your INDEX finger to your thumb and feel the muscle: that is a rare steak. The MIDDLE finger means Medium Rare, the ring finger means DONE and the pinkie finger means WELL DONE.

Remember that all meat continues to cook after leaving the grill and needs to REST, so pull your steak off, if you want medium rare a bit early using the 'Touch Method' with the index finger.

After a while, you'll be able to press on a steak on the grill and not have to go back to pressing you fingers and thumb together and feeling the lower thumb muscle.

Warm all meat up to room temperature, grease the grill, use the touch method, let the steak rest for 5 minutes AND DON'T FORGET TO USE A DOUBLE LAYER OF HEAVY DUTY 18 INCH TIN FOIL WITH THE SHINEY SIDE DOWN ON THE GRILL WITH THE SETTINGS ON HIGH FOR 15 OR SO MINUTES.

Always look for 'marbling' in every steak you buy.

Pork tenderloin and chicken breasts are my most dependable items for grilling. In both cases, I tell my wife it will take 23 minutes though I don't time them and that's never the time. I check doneness using my barbeque fork.

Here's the process. heat the grills until the barbeque thermometer reads 375 - 400. Place the oiled and seasoned pork or chicken onto the grill for about 1 - 2 minutes, lid closed. Turn the meat and grill for 1 - 2 minutes on the other side (shorter for smaller pieces). Next, turn off all but the front or far-side burner and place the meat on the high rack at the back or side away from the "on" burner. Touch the meat lightly (don't pierce) with the fork; it will feel squishy. Turn the burner to low so the closed barbeque reaches 330 - 370 and allow the meat to cook slowly for 12 - 15 minutes. Pour yourself a bit more wine. after the 12 - 15 minutes, do the fork-check again. You will find the meat firmer. Continue the cooking, checking every 4-5 minutes, until there is no more "squishiness". Remove from heat; cover with foil for 3-5 minutes; cut 1/2 inch slices on an angle and serve. Family and guests will exclaim about the moistness and tenderness. Enjoy the meat and the praise!

Yes, almost all foods make you fat. But grilled chicken is healthier than fried.

Really its just like when you cook a baked potato in the oven. You clean the potato and then you can put alumium foil around the potato and then you put it on the grill and then you let it cook for a while and then you turn it. And to know when it is finished you poke a fork in the baked potato and if its still hard its not done. But if you can poke through it then its done. * Scrub the potato * Poke a few holes in the potato with a fork or a knife * Wrap in tin foil, sealing the potato inside the foil * Cook the potato on a hot spot on the grill or you can place it directly on the outer edges of the coals, turning occasionally * It's done when a knife will slide easily through the center * If you cook the potato on the coals, it will cook a lot faster, so keep a close eye on it

The normal serving of potato salad should be around 4 ounces. 1 pound would feed 4 people, so you would need 33 and 3/4 pounds to feed 135 people.

Hello there!

A yeast cell needs the following to survive:

1. Sugar or a carbohydrate like starch to munch on
2. Darkness
3. Dampness
4. Humid places
5. Lack or presence of oxygen- Lack of oxygen can make the sugars undergo fermentation

Hope this helped you! 😄

If cooked as a steak, Gammon is cooked at a mid-well. Grill over the flame for 5 to 6 minutes or until juices run clear. A Gammon roast is bone in and should be grilled using indirect heat until internal temperature reaches 180 to 190 degrees.

HUGE! enough for up to 10 people.

Cast iron barbeque grills are readily available. They can be purchased from many different stores, both on the highstreet and online. They can be found in hardware stores, discount department stores such as Wallmart and many other places.

Small scales are available for weighing food; you can also use a postal scale. If you weigh it, you will find out how much it weighs. It's very simple.

I don't see any reason why not.

this is a technique used in cooking, for instance,

bratwurst. (simmer in beer and onion before grilling)

It lets you keep the food on the grill for less time,

as it's already cooked, to some extent, inside.

FriPilot

Generally, if you're cooking under 3000 feet, a 2-4 oz piece of tilapia that is 1/4-3/4" thick can be cooked at 350 degrees for 30-35 minutes. If you're cooking at a higher altitude, you might want to increase the heat a bit and cook for less time so it doesn't get dry. For thicker pieces reduce the heat to 300 or 325 and increase the time. When you try for the first time, definitely start fresh, so that if it's slightly undercooked you aren't risking getting sick (which is rarely much of a concern). Preheat the oven to 325-350, depending on how good you are at watching it. Start checking the meat after about 20 minutes, checking the side and the middle. By now the side will be completely white and not at all transparent, and probably a bit flakey and the very edges will be starting to crisp/dry out a bit. Check the middle. If you like it "rare", it's probably about done. This is entirely to taste. Some people like fish totally cooked and dry, so you might want to keep it in another 10-15 minutes.

The Cobb Grill is a portable grill cooking device. As it is a BBQ grill, the Cobb Grill can cook many things. For instance, it is used to cook chicken, hot dogs, hamburgers, ribs, and sausages.

Turn them upside-down, split them down the middle from head to end of tail, take out the tomalley (the green stuff).

Combine tomalley with soda crackers and garlic butter.

Stuff the lobster with the mixture. Wrap the claws (individually) with tinfoil, the tail with tinfoil, then the body with tinfoil

Bake at 400 for about 15-20 minutes (stuffing will brown, body will turn red). Enjoy!

Grilling uses less oil than frying. Fats drip off the meat and the meat is not sitting in it. Vegetables can be grilled with almost no oil at all.

The basic definition of sausage is meat finely chopped and seasoned then (usually) stuffed into a casing. Some sausages are made to be used fresh while others are smoked or steam cooked.

Smoked sausage can be made not only of pork, beef, and poultry but other livestock and wild game as well. Frankfurters or hot dogs are a good example of blended meat sausage. Many include varying amounts of pork, beef, and poultry.

Kielbasa is made from coarsely ground pork with sometimes beef or mutton added. Venison sausage usually has some amount of pork fat added to improve binding and moisture retention qualities.

Eggplant can be steamed, stir-fried, boiled, fried, grilled, stewed, and baked. It has starch that needs to be extracted by soaking after slicing, then patted dry. Eggplant can be breaded before baking or frying.

Yes, you can cook tofu in a grill pan, make sure that you either spray the pan with cooking spray or coat it in oil before placing the tofu on it and make sure you keep an eye on it.

The following are 5 examples of food garnish. A radish rose, a chocolate curl, citrus slices on the plate, parsley, or chives added to a plate, a sauce poured onto the plate in a decorative fashion.

The biggest mistake most people make is putting it on before starting to cook. It should not be put on the meat before grilling. The sugar in most of them will burn and leave you with black and charred outside and raw inside. Wait until the last 5 minutes to put it on the meat.

It is made out of a mcdonalds toy. the toy is then melted down and spray painted to look like their food.