Grilling

No. Shelf life is indefinite, so long as it is stored in a cool, dry place. If it has become wet the coals will not ignite efficiently. I got this info from the Kingsford website seeking the same answer. I have used my old bag of charcoal and my food was superb.

Both baked and grilled salmon are delicious. However, there really is nothing like grilled salmon on a cedar bar-b-que plank!

Shrimp are actually grouped by size. When you see a 16/20 on a frozen bag of shrimp, it means there are between 16-20 per pound. So in general, how many shrimp per pound would depend entirely on the size of the shrimp in question.

Some recipies call for different methods of grilling a salmon even whole. It really depends on how you want the salmon to taste and what the recipie calls for

It depends on how you define Hamburg.
The first permanent settlements in modern times existed around 600. In 825 the Hammaburg was built and this is usually considered the starting place of the city's history. The Hammaburg was not a castle (Burg means castle), but a church surrounded by palisade trenches.
in 1189 Hamburg was declared Free Imperial City which meant that the city was not ruled by any of the local sovereigns, but only by the emperor himself. That meant less taxes, citizens didn't need to go to war for their emperor and other rights that greatly contributed to the wealth of the city and it started to grow into a centre of trade. Hamburg also became part of the Hanse and to this day, it carries the name of Free and Hanse City - Freie und Hansestadt Hamburg.

first u must make an bubbleuble machine conected to a gummie bear tree and have a sweet and sour theremometer

It's pretty safe, except it can gives your food an odd flavor, a nasty crunch, and in extreme cases you can pick up iron oxide splinters. Additionally, food sticks more to a rusty grill. Better, get a good wire brush and maybe a grill stone (or even a wire wheel!) and remove the rust from your grill. Or -- get a new grill!

green chicken is caused by either in the refrigerator too long or in the freezer and has been taken to heat up/cook then stuck back in the freezer if you eat it that will cause serious illness so throw it out right away

I have been grilling for my friends and family for a long time now. I can honestly say that of all the BBQ rubs and sauces that I have used over the years Picky Vicki's is the best. I came across Picky Vicki's website last year and I just had to order some. I am glad I did because my ribs just seem to be missing something, and what ever that something is I found it in Picky Vicki's Gourmet BBQ Sauces and Rubs.

I could not agree with you more! I don't know if it is the best seller, it is the best!

Russia is located on the continents of Europe and Asia

I would salt at least 40 minutes before cooking under the grill, allowing the salt to dissolve into the meat. If time doesn't allow, I would salt just before grilling, allowing the salt to remain on the surface.

If they are not homemade pork hot dogs and are store bought, then they have already been smoked to temperature so all you have to do is grill them till they are firm in the middle and you get the great grill markings on them. With homemade hot dogs you have to cook them until they reach an internal temperature of 165 to 170 degrees.

German

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.

They need food and water in order to be alive.

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.