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Strictly speaking, ribs shouldn't be grilled; they should be barbequed. The reason is that grillage is a hot, fast cooking method. Ribs are tough and contain a lot of connective tissue. It takes considerable time to convert the connective tissue into collagen, which is tender and, if you try to cook that long over a flame, you get pure carbon :}.

Instead, pile the coals in the barbecue on one side and leave the ribs on the other. Control the burn using the vents and keep it covered almost all the time. The grill should smoke some, as the smoke will flavor the ribs. Plan on adding fuel about once every half hour.

If you stick an instant-read thermometer into the cover of the BBQ unit, a temp of 225F is good. Lower, and cooking time increases. Much higher than 250F and you've left the land of low-and-slow BBQ.

Starting raw, consider cooking ribs by this method for a minimum of 3 hours and as much as 8 hours, depending on the temp, amount and thickness of the ribs, etc. You don't want the meat to fall off the bone -- but you want close to that.

One last word: Apply sugar containing sauces near the end of this processes or they'll burn.

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Blanch salt pork (or any food) by boiling it for 2-4 minutes and them removing it from heat.

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As much as the manufacturers [for such reasons as price, cost, appearance etc]want it to.

Buy some, put them all on a scale individually, you will find out.

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Toupie (Smoked) Ham: The name toupie comes from the french word toupie which means top ( a spinning top ) which is the shape of the ham

This ham, made from the entire leg, used to be sold with the bone and thick layer of fat. Most consumers prefer deboned meat now with only a thin layer of outside fat, prepared according to traditional methods. It is processed , fully cooked and boneless.

Although this is a ready-to-serve product, cooking it beforehand enhances the flavour. It also makes excellent ham steaks baked with a glaze of brown sugar and mustard.

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Through my research I have found some prices of how much hormel bacon costs. some websites say it costs $2.39 I don't know if this is right, I got it of this website. http://www.thefind.com/food/browse-hormel-bacon

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pancetta comes from a pig because pig's produce bacon and pancetta is thick bacon diced

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2 and a half hours and it will be moist and tender

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Toad in the Hole is probably not a very healthy food to eat if you are watching your health.

Toad in the Hole nutrition facts:

Serving size: 1

Per serving:

Calories 571 (372 are from fat)

Cholesterol 202.5

Sodium 822.4

Total Carbohydrate 22 g

Dietary Fiber 0.6 g

Sugars 0.2 g

Protein 25 g

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Check for an unpleasant odor.

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1.5

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That depends on the people. 200 little girls or 200 20-year old athletes?

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60 minutes you bake ham 20 minutes per pound

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Determine how many ounces you want to serve for each portion. Multiply that by 20 and buy that weight in shaved ham.

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First, preheat your oven to 325 degrees. Next, cut your slab of bacon into thirds. Then, wrap each Smokie with a piece of the bacon. Secure with toothpick. Sprinkle Brown Suger on top of bacon wrapped smokies and place on baking sheet/stone. Bake in oven for 45 minutes until the brown sugar is candied on top of the bacon and the bacon is crisp.

Ps... keep them warm after cooking in CrockPot set on low heat...

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In a frying pan, put some water, enough to cover half of the sausage. Turn it over from time to time. When there is little water left, add a little oil. Cook until brown.

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of course

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If the hog is "fried" it is immersed in hot oil. You may be thinking of a "hog roast," in which a whole hog is roasted. This can be done in a huge roaster built large enough for a hog, or in a roasting pit dug in the ground.

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A rich, full-bodied red wine is best with barbecued pork because it can "stand up" to the strong flavors in the pork.

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No, gluten comes from bread.

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There are about 333 calories in a pork burger. Please see related source link below.

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If the bacon is kept in a chilled state such as a refrigerator the bacon can last about 5 days. It also depends on the shelf life and what that is of course. It that date has past or is close to being up then the life of the open packet can shorten.

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Keep it oustside for atleast 20 minutes and then you fry it without using oil cause when you fry it its fats and oil comes out which is enough for frying it out. fry it for about 5-10 minutes.

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As a Christian, I am to imitate (meaning of disciple) the life of Christ. To this extent, I follow His dietary customs - abstaining from pork, shellfish, etc as found in the Dietary Laws of Judaism (primarily Leviticus 11 and Deuteronomy 14).

The main Scripture used to say this law is no longer in affect has most pointing to Peter in Acts 10 and his dream. Read properly in its full context, the reader quickly learns the dream was telling Peter the Gentiles (viewed as unclean) are now included (all cleansed by Christ) in God's Plan and has nothing to do with dietary laws.

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The press lays on the bacon slices and allows the meat to stay in contact with the hot pan. You don't get the bacon curling up at the ends or bubbling in the middle while it cooks so you end up with a straight, flat piece of cooked bacon when you're done. This way you don't have parts of the bacon more cooked than any other part.

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Two Days