Will McDonalds ever go back to serving a Hot off the grill Burger?
A: Bruce, wendys does not do that (some may but most don't) B: One that I work at we dont cook meat to order but we do make the sandwhiches to order so it may just be the restaurant you go to. Also if you go in (not during peak times ie, 1230, 530) and ask for it fresh off the grill or out of the oil we happily do it. , thats what I always do.
How long should I cook Hot Pockets on the grill for my guests?
Hmmm. I've never tried that. I would say maybe a few minutes more than what you would do in the micro. Last week when my daughter's teacher came for dinner, I made fish sticks on the grill, and did not defrost them first. They turned out great!
How long are grilled hotdogs good in the fridge?
We typically keep leftovers for up to one week after cooking. Hot dogs are no exception to this general rule of thumb. We have never had hot dogs spoil in our refrigerator probably because of all the added preservatives! They aren't something you need to worry about going bad for an extended period of time.
SIMS 3 QUESTION: how do you make hot dogs? or grill anything, like steak or sausages?
Go to the bookstore and buy recipe books, read them (in your inventory) (NB only one sim per book), you should be able to make the recipes you learned. PS You have to acquire greater cooking skills for more skilled recipes (you will see this when you hold your cursor over the book in the bookstore. Hope this helps
Why do some people put cardboard on the front grill of their vehicles (usually trucks) when it gets cold?
Some people do this to help the vehicle keep warm and blow more hot air through the heating system. This prevents the cold air from flowing over the radiator and chilling the coolant. Better idea is to change the thermostat to a higher temp rating so that the engine heats up more before releasing the coolant to the radiator. It’s a 2 cent fix instead of changing the thermostat and I do not recommend doing it.
How do you cook on a charcoal grill?
firstly, no. i wouldn't put food on a BBQ while the coals are black, unfortunately your cousin is wrong, and if he likes to cook sausages on a BBQ he'll be wrong and in hospital. so no the best thing to do, depending on the size of this small grill, is to lay all the coals out flat, then stack up one side of the BBQ so one side looks like the plains, the other side looks like a mountain. this way you can have searing heat if you want it or you can have a lower constant heat from the other side. the flavour doesn't come from black coals, unless you accidentally drop your food onto them. if you want a smokey flavour, you'll need to put something onto the coals, like a handful of fresh herbs (try thyme or rosemary because its woody and will burn) or some wood chips. if the BBQ has a lid, i'd put it on to smoke them a bit. utilize the heap and the flat for different things. steaks dont need cooking for long so you can sear them, fish in foil on the other hand needs a bit of time so cook that on the cooker side. the only last thing have to say is if you're doing a BBQ, please make the food interesting. burgers and hot dogs are the chips and beans of the BBQ world. get yourself a Caribbean food book and try some of the recipes or have a look on the internet for something really different to cook and show off a bit to your mates.
How does Gordon Ramsey touch food on the grill without burning himself?
It’s the difference between temperature and heat. Temperature is the temperature an object is at, but heat is the thermal energy held within an object (basically the amount of mass an object has decides how much heat it holds). Time also impacts how much heat is transferred, so smaller objects going through a quick sear won’t hold a lot of heat.Think of it this way: If you put a sheet of aluminum foil and a cast iron pan into a 350F oven which one would you try to pull out by hand an hour later? They are both the same temperature, but you can easily pull out the foil since it’s low mass means it actually holds little heat that it can transfer to your fingers. The cast iron has a lot of mass, and therefor a lot of heat it can transfer to your fingers.If you watch what most chefs will flip with their fingers it is only low mass things they’ll grab. You’ll never see a chef grab a 5 Lb. roast with their hands, but grabbing shrimp tails or sliced vegetables in a sautee pan is no big deal.
Do you recommend cooking a turkey on a Weber charcoal grill?
Weber grills are supposedly adjustable to a fairly precise degree. Our family had one and it could maintain heat for a considerably long period. The question is really about the consistency of that heat over time. A whole turkey is a large affair and requires consistent heat for a long time and it exudes a considerable amount of liquid that will, of course, mess with your coals.Our father only put a turkey on the grill once that I recall. He had been advised to start the bird in the oven without stuffing and finish on the grill. We almost always made stuffing separate from the bird so as to get the maximum juice for gravy, and so that it what he did.With the majority of the cooking done in the oven (2/3 or 3/4 of the total time), my father drained the bird of as much accumulated juices as possible in the oven pan he was roasting the turkey in and transferred the bird to a cheap tinfoil pan on the waiting grill. He didn’t have a temperature gauge (Dad: I don’t need that fancy stuff - I know when somethin’ is hot) but had started the coals earlier and kept the vents adjusted.The turkey was cooked and rested and it was good, but I don’t recall the turkey being especially different as a result of being finished on the grill. For this same reason the ‘grill’ idea was never pursued twice.I have adopted a tradition of brining my turkeys and this takes some preparation, but it can reduce the cooking time from anywhere to 1/3 to 1/2 the time and it produces exceptionally moist turkey meat. Brining and grilling might be an option, but it may make mroe sense to roast a turkey on a spit rather than setting the carcass on a pan directly on the grill. Weber grills are good for amateur grillers, but they are not designed for rotisserie style roasting.If you have a fancy schmacy ourdoor cooking set up that has a spit / rotisserie thing, this might be ideal. Ar the same time, birds roasted in this manner will reduced the amount of drippings availalbe to make gravy / pan sauce, so keep that in mind.As a city dweller who doesn’t have his own grill, I can say that brining poultry is an excellent way to get succulent turkey and chicken in an oven. It's not grilling, true, but one has to make do with what one has.