Hello. I'm a tad bit new to cooking. Anyhow, I want to make meat patties from ground meat patties.
1st) What should I know about doing this before I do it?
2nd) What different methods can I do this? (Frying pan, Charcoal Grill, Propane Grill, please list what you can.)
3rd) Can someone give me some simple recipes?
4th) What ways can I check how the meat patty is cooked? (Rare, Medium Rare, Medium, Medium Well, Well) Preferably, I'd want my Burger to at least be Medium.
Thank you very much, please inform me with anything else.Advice for making a Burger?
145 degrees is a medium rare burger, and i like to mix my burgers with barbecue sauce, jack daniels, and worcestershire, garlic salt, pepper. and shiffled basil, i like to let it marinade in the meat for three hours at bare minimum, and i either broil them, or i take cake pans, and i put the patties in the cake pan, wrap foil around it, and let it steam cook, than over a frying pan, i take onions sautee until tender, and put pepper jack cheese on top of the burger, add the onions, and i take a barbecue sauce that i made of ketchup, brown sugar, worcestershire, onions, dry mustard, jack daniels, and grilled jalapenos, and top it with thatAdvice for making a Burger?
Here's a tip:
If you cook your burger on a grill, you will want a fattier cut (the fats drip off while cooking). If you are frying it, you will want a leaner cut so that it isn't so greasy.
Best way to check is to use a thermometer. In order to kill all the bad stuff, you need to be at least 155 F.
check out this site
http://southernfood.about.com/od/burgerr鈥?/a>
Piece o cake! TRY to use only the freshest ground beef from the store (that means RED chop-meat NOT Brown!)- and cook THAT, as soon as you can. Doctor it up- alittle. I add some finely chopped Onions %26amp; parsley to my chop meat mixture before I form %26amp; cook the Burgers- but you can be Creative... -Add whatever you like !! :) DON'T make your Burgers too ';fat';- because the THICKER they are- the more likely they won't cook through (leaving them BLACK on the Outside, %26amp; RAW in the centers !! :( The Frying Pan %26amp; the Grill (of ANY Kind) work fine. The heat should be Medium/High AND the burgers should be turned a couple of times on BOTH Sides- to get a Medium cooked Burger. Flip %26amp; Cook less or more- depending on how Well Done (or NOT) you like your Burgers. Like ANYTHING Else- ';Practice'; makes the BEST Burgers... And the MORE You Make- the better You'll get at it ! Just remember to ';experiment'; on your SELF- a couple of times- before you try feeding your Burgers to your friends %26amp; loved Ones... -There's no sense in killing off half the Neighborhood because you're not sure of what You're doing !!! Otherwise, have at It- %26amp; enjoy YOUR Burgers !!! :)
Thursday, October 28, 2010
TURKEY 101 or TURKEY SOS?
This year I will be brining a 12lb turkey and I have scoured the internet for an idiot proof recipe with kosher salt, sugar and cold water.
1stQuestion: How much kosher salt, sugar and cold water do I need to coat or submerge this 12lb bird let's say in a bucket or a smal igloo cooler? Would it be okay to pack some ice around the bird as well to keep the cooler's temperature?
2nd Question: If I brine this bird the day before I am going to cook it, how long should I brine this 12lb (cause I don't want to do this brining method overnight), I rather get the brining process over and done with during the day....
3rd Question: After I brine the bird %26amp; pat it dry, how long or how many hours do I cook this12lb BRINED bird for?
Was told when the bird is brined it cooks up a wee bit faster because of all the salt juices the bird has retian which pretty much makes the cook time shorter....and to be honest my entire family loves a turkey with no pink/bloody meat in it still, we love our turkey meat charcoaled well done LOL....
Thank you so very much for all of your help :) TURKEY 101 or TURKEY SOS?
to question one prepare water first before you add turkey. I heard it is 1/2 cup salt and 1/2 cup sugar to one gal of water. here is why you don't add bird yet. dip finger into prepared water it is suppose to taste like salty sea water before you add turkey.
I would at least do 2 days on the brining if not 3. when adding ice put ice in zip lock bag not in the water directly you will ruin your brine. you can if you live in the cold north place cooler in an unheated garage or shed.
About 3 hours. first set temp to 425 cook for 15-20 min. then cut down to 325. to cook the rest of time. have your handy dandy thermometer handy when it reaches170 your done. I usually check the last1/2 hour of cook time and let be till i get the recqired internal temp of 170.
Just so you are not shocked when you brine a turkey it tends to turn the meat pink. You can cook it dry and still it will be pink. just to let you know. that's why a kitchen thermometer is very important investment so get one and check your temps.TURKEY 101 or TURKEY SOS?
I've never brined a bird, but you can get all your turkey questions answered at www.butterball.com. They also have a toll free number with live experts who can give you advice.
Alton Brown or Dave lieibermans recipes
Alton's
http://www.foodnetwork.com/recipes/alton鈥?/a>
Dave's
http://www.foodnetwork.com/recipes/dave-鈥?/a>
1stQuestion: How much kosher salt, sugar and cold water do I need to coat or submerge this 12lb bird let's say in a bucket or a smal igloo cooler? Would it be okay to pack some ice around the bird as well to keep the cooler's temperature?
2nd Question: If I brine this bird the day before I am going to cook it, how long should I brine this 12lb (cause I don't want to do this brining method overnight), I rather get the brining process over and done with during the day....
3rd Question: After I brine the bird %26amp; pat it dry, how long or how many hours do I cook this12lb BRINED bird for?
Was told when the bird is brined it cooks up a wee bit faster because of all the salt juices the bird has retian which pretty much makes the cook time shorter....and to be honest my entire family loves a turkey with no pink/bloody meat in it still, we love our turkey meat charcoaled well done LOL....
Thank you so very much for all of your help :) TURKEY 101 or TURKEY SOS?
to question one prepare water first before you add turkey. I heard it is 1/2 cup salt and 1/2 cup sugar to one gal of water. here is why you don't add bird yet. dip finger into prepared water it is suppose to taste like salty sea water before you add turkey.
I would at least do 2 days on the brining if not 3. when adding ice put ice in zip lock bag not in the water directly you will ruin your brine. you can if you live in the cold north place cooler in an unheated garage or shed.
About 3 hours. first set temp to 425 cook for 15-20 min. then cut down to 325. to cook the rest of time. have your handy dandy thermometer handy when it reaches170 your done. I usually check the last1/2 hour of cook time and let be till i get the recqired internal temp of 170.
Just so you are not shocked when you brine a turkey it tends to turn the meat pink. You can cook it dry and still it will be pink. just to let you know. that's why a kitchen thermometer is very important investment so get one and check your temps.TURKEY 101 or TURKEY SOS?
I've never brined a bird, but you can get all your turkey questions answered at www.butterball.com. They also have a toll free number with live experts who can give you advice.
Alton Brown or Dave lieibermans recipes
Alton's
http://www.foodnetwork.com/recipes/alton鈥?/a>
Dave's
http://www.foodnetwork.com/recipes/dave-鈥?/a>
Looking for TURKEY HELP 101?
This year I will be brining a 12lb turkey and I have scoured the internet for an idiot proof recipe with kosher salt, sugar and cold water. Alton Brown, Tyler Florence, Emeril Lagrasse recipes are wayyyyy too much for me to get through.
Looking for a very simple recipe the bird is now thawing out on my kitchen table.
1stQuestion: How much kosher salt, sugar and cold water do I need to coat or submerge this 12lb bird let's say in a bucket or a small igloo cooler? Would it be okay to pack some ice around the bird as well to keep the cooler's temperature? Or can I just dump the ice in the brine as well (cause Alton Brown just dump the ice cubes in his brine with ice water combine...)
2nd Question: If I brine this bird the day before I am going to cook it, how long should I brine this 12lb (cause I don't want to do this brining method overnight, just in case its gets too salty this is my frist time brining don't want to mess this up), I rather get the brining process over and done with during the day....
3rd Question: After I brine the bird %26amp; pat it dry, how long or how many hours do I cook this12lb BRINED bird for?
Was told when the bird is brined it cooks up a wee bit faster because of all the salt juices the bird has retian which pretty much makes the cook time shorter....and to be honest my entire family loves a turkey with no pink/bloody meat in itl, we love our turkey meat charcoaled well done LOL....
Thank you so very much for all of your help :) Looking for TURKEY HELP 101?
you need 1 cup salt per gallon of water,....5 gallons should do....there is no rule for other seasonings . such as sugar..its a matter of taste...
instead of adding Ice to the brine and diluting it....freeze several baggies of water and add those to the brine water as needed..I freeze 8 and use 4 at a time...
for a 12 pound bird you need to soak it for at least 12 hours.
make sure your salt is completely dissolved before adding
your turkey.
cooking time is the same for a brined bird as it is for one that has not been brined.Looking for TURKEY HELP 101?
ATTENTION--U NEED TO THAW IT IN THE REFRIGERATOR!!!--OTHERwise bacteria will grow on it.--it should thaw by thurs.--if not then u can run it under water for a bit to finish the thaw.---i think u are headed for disaster with the brining.--skip it and cook it according to directions.--u will see the tip of leg bone pull away from the skin is a sign its done.
I used these recipes last year and it was AWESOME. The breast was juicy, not dry and cut with a fork. Several people said it was the best turkey they had ever had. I did not find it to have a different cooking time than any other turkey.
Brine:
1 gallon hot water
disolve into it 1 lb. kosher salt
add 2 qt. veggie broth
1 lb. honey
1 7 lb. bag ice
I used a large clean garbage bag to line an ice chest. I DID brine overnight and it did NOT have a salty taste at all. I think the honey makes the flavor round out nicely. Will stay cool overnight and not spoil due to ice in chest keeping it cool.
Then I used a glaze over it for basting and injected glaze into the turkey to add extra moisture. (probably overkill here)
1/4 melted butter
1/2 c wine
1/2 c honey
1/4 tsp. cinnamon
I baked the turkey breast side DOWN for 3/4 of the time. Then I flipped it to the traditional breast side UP. That small touch lets all the juices flow to the dryer parts of the birds but gives the breast time to get golden at the end.
Can't suggest cooking times because I researched cooking longer at a lower temp to add even more juciness. I am obsessive with my holiday prep but I promise this was the BEST turkey ever.
Here is a great site for all your questions and an additional recipe follows the website reccomendation. I hope this helps you out.
Website: cookshack.com/brining
Turkey Brine
Submitted by: SHERI GAILEY
Rated: 5 out of 5 by 250 members Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 8 Hours 20 Minutes
Yields: 15 servings
';This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!!';
INGREDIENTS:
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried
rosemary 1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
DIRECTIONS:
1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Looking for a very simple recipe the bird is now thawing out on my kitchen table.
1stQuestion: How much kosher salt, sugar and cold water do I need to coat or submerge this 12lb bird let's say in a bucket or a small igloo cooler? Would it be okay to pack some ice around the bird as well to keep the cooler's temperature? Or can I just dump the ice in the brine as well (cause Alton Brown just dump the ice cubes in his brine with ice water combine...)
2nd Question: If I brine this bird the day before I am going to cook it, how long should I brine this 12lb (cause I don't want to do this brining method overnight, just in case its gets too salty this is my frist time brining don't want to mess this up), I rather get the brining process over and done with during the day....
3rd Question: After I brine the bird %26amp; pat it dry, how long or how many hours do I cook this12lb BRINED bird for?
Was told when the bird is brined it cooks up a wee bit faster because of all the salt juices the bird has retian which pretty much makes the cook time shorter....and to be honest my entire family loves a turkey with no pink/bloody meat in itl, we love our turkey meat charcoaled well done LOL....
Thank you so very much for all of your help :) Looking for TURKEY HELP 101?
you need 1 cup salt per gallon of water,....5 gallons should do....there is no rule for other seasonings . such as sugar..its a matter of taste...
instead of adding Ice to the brine and diluting it....freeze several baggies of water and add those to the brine water as needed..I freeze 8 and use 4 at a time...
for a 12 pound bird you need to soak it for at least 12 hours.
make sure your salt is completely dissolved before adding
your turkey.
cooking time is the same for a brined bird as it is for one that has not been brined.Looking for TURKEY HELP 101?
ATTENTION--U NEED TO THAW IT IN THE REFRIGERATOR!!!--OTHERwise bacteria will grow on it.--it should thaw by thurs.--if not then u can run it under water for a bit to finish the thaw.---i think u are headed for disaster with the brining.--skip it and cook it according to directions.--u will see the tip of leg bone pull away from the skin is a sign its done.
I used these recipes last year and it was AWESOME. The breast was juicy, not dry and cut with a fork. Several people said it was the best turkey they had ever had. I did not find it to have a different cooking time than any other turkey.
Brine:
1 gallon hot water
disolve into it 1 lb. kosher salt
add 2 qt. veggie broth
1 lb. honey
1 7 lb. bag ice
I used a large clean garbage bag to line an ice chest. I DID brine overnight and it did NOT have a salty taste at all. I think the honey makes the flavor round out nicely. Will stay cool overnight and not spoil due to ice in chest keeping it cool.
Then I used a glaze over it for basting and injected glaze into the turkey to add extra moisture. (probably overkill here)
1/4 melted butter
1/2 c wine
1/2 c honey
1/4 tsp. cinnamon
I baked the turkey breast side DOWN for 3/4 of the time. Then I flipped it to the traditional breast side UP. That small touch lets all the juices flow to the dryer parts of the birds but gives the breast time to get golden at the end.
Can't suggest cooking times because I researched cooking longer at a lower temp to add even more juciness. I am obsessive with my holiday prep but I promise this was the BEST turkey ever.
Here is a great site for all your questions and an additional recipe follows the website reccomendation. I hope this helps you out.
Website: cookshack.com/brining
Turkey Brine
Submitted by: SHERI GAILEY
Rated: 5 out of 5 by 250 members Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 8 Hours 20 Minutes
Yields: 15 servings
';This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!!';
INGREDIENTS:
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried
rosemary 1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
DIRECTIONS:
1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Hookah Experts! I need help!?
I've been smoking hookah for about 3 years. I have two really nice hookahs. For some reason I cannot get them to smoke like they do at a hookah bar. A couple of other people have set my hookahs up for me, And they've smoked great.
They showed me exactly how they set it up:
Pack the bowl loosely with good tobacco making sure the foil won't touch the tobacco (I use Al Fahker or Starbuzz)
Put the foil on shiny side down (I've tried up too, with no luck)
Poke the holes in a spiral pattern (not to big of holes)
Fill the base with iced water so the stem is about an inch underwater.
arrange the coals on the outer edge (Exotic coals or Diamante)
Smoke it....... Either the hits are week and charcoal tasting. Or, I get HUGE rips... that taste like charcoal.
I've opened the foil to see whats going on and the tobacco is not even getting cooked. And I know it's not my hookah or hoses cause like i said, I've had some good smoke sessions out of my same setup. I'm starting to think there is a greater power telling me to stay away from this sacred form of social meditaion. Somebody please help. Tell me something I don't already know. A fool-proof way to get great hookah smoke. There is nothing like a good hookah smoke. Hookah Experts! I need help!?
Well there are a few possible contributing factors.
1) Packing. It's okay to let the tobacco touch the foil if it's packed loosely. If you pack it as tight as you can yeah touching the foil is bad.
2) Tobacco. The reason shisha companies use red dye is to hide inconsistencies and inferior tobacco. AF and SB have a huge fan base I know. Try tobacco with out dye like Romman, Tangiers, AF Golden Line, Naklha or Fusion.
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
3) Coals. Well I have tried Diamante. Pass. Exotic...do you mean Exoticas, they will have a slight coal taste. To insure no Coal taste switch to a coal not made from coal Coconaras.
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
They are the original Coconut Coal, and still the best and longest lasting. For more smoke you need more heat, the trade off is less flavor. Get a charcoal taste, less heat. Now if you usually use 3 coals with this problem drop to 2 and put your windcover on. Take it off and on through out the session as needed.
The Fool Proof way for good smoke (My Way)
Start with a phunnel
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
Break up the shisha with my fingers and pick up some shisha and drop it in the bowl and do again pushing it up against the previous drop. Repeat till bowl is full and medium packed.
Reynolds Heavy Duty Foil with 3 rows of circles with none over the center hole of the bowl.
Light 3 cocos on the stove. Add two cocos to the bowl across from each other. If week smoke after 5 pulls add the third. To much coal taste then. Loose a coal and add the windcover. Flip and rotate coals every 20-25 minutes. Drop them in the Coal tray to remove spent ash. then replace on bowl. At the hour mark, start new coals, but keep the bowl going. Replace coals and keep on smoking!Hookah Experts! I need help!?
Out of my experience. Burn the hell outta that charkel/ coals you want it to get red throughout to ensure the tabbacoo is getting burned i say just make sure it full red and setting on the foil for a min or two the rip hella slowy and long...and hope for the best! ;D hope this helps you bro
make sure your tabacky is not to damp,i think your problem is with what ur smoking not how ur doin it..
The hoses %26amp; parts will get clogged %26amp; gunked up quite easily. You need to clean the whole works out quite often. I also use a screen instead of foil; it lasts longer.
They showed me exactly how they set it up:
Pack the bowl loosely with good tobacco making sure the foil won't touch the tobacco (I use Al Fahker or Starbuzz)
Put the foil on shiny side down (I've tried up too, with no luck)
Poke the holes in a spiral pattern (not to big of holes)
Fill the base with iced water so the stem is about an inch underwater.
arrange the coals on the outer edge (Exotic coals or Diamante)
Smoke it....... Either the hits are week and charcoal tasting. Or, I get HUGE rips... that taste like charcoal.
I've opened the foil to see whats going on and the tobacco is not even getting cooked. And I know it's not my hookah or hoses cause like i said, I've had some good smoke sessions out of my same setup. I'm starting to think there is a greater power telling me to stay away from this sacred form of social meditaion. Somebody please help. Tell me something I don't already know. A fool-proof way to get great hookah smoke. There is nothing like a good hookah smoke. Hookah Experts! I need help!?
Well there are a few possible contributing factors.
1) Packing. It's okay to let the tobacco touch the foil if it's packed loosely. If you pack it as tight as you can yeah touching the foil is bad.
2) Tobacco. The reason shisha companies use red dye is to hide inconsistencies and inferior tobacco. AF and SB have a huge fan base I know. Try tobacco with out dye like Romman, Tangiers, AF Golden Line, Naklha or Fusion.
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
3) Coals. Well I have tried Diamante. Pass. Exotic...do you mean Exoticas, they will have a slight coal taste. To insure no Coal taste switch to a coal not made from coal Coconaras.
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
They are the original Coconut Coal, and still the best and longest lasting. For more smoke you need more heat, the trade off is less flavor. Get a charcoal taste, less heat. Now if you usually use 3 coals with this problem drop to 2 and put your windcover on. Take it off and on through out the session as needed.
The Fool Proof way for good smoke (My Way)
Start with a phunnel
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
Break up the shisha with my fingers and pick up some shisha and drop it in the bowl and do again pushing it up against the previous drop. Repeat till bowl is full and medium packed.
Reynolds Heavy Duty Foil with 3 rows of circles with none over the center hole of the bowl.
Light 3 cocos on the stove. Add two cocos to the bowl across from each other. If week smoke after 5 pulls add the third. To much coal taste then. Loose a coal and add the windcover. Flip and rotate coals every 20-25 minutes. Drop them in the Coal tray to remove spent ash. then replace on bowl. At the hour mark, start new coals, but keep the bowl going. Replace coals and keep on smoking!Hookah Experts! I need help!?
Out of my experience. Burn the hell outta that charkel/ coals you want it to get red throughout to ensure the tabbacoo is getting burned i say just make sure it full red and setting on the foil for a min or two the rip hella slowy and long...and hope for the best! ;D hope this helps you bro
make sure your tabacky is not to damp,i think your problem is with what ur smoking not how ur doin it..
The hoses %26amp; parts will get clogged %26amp; gunked up quite easily. You need to clean the whole works out quite often. I also use a screen instead of foil; it lasts longer.
How do I salvage a $270 stockpot? I uh done something stupid,...?
It was a gift from a friend from a while back, she loved my cooking %26amp; talent for improvisation.
Well, I had it on low simmer on the stove, and I sorta got distracted %26amp; forgot to turn off the stove when I left the house to take care of a small emergency (another friend locked her keys in her car, with one of her toddlers in the car %26amp; was panicking coz she didn't want to go to jail) Anyway, when I finally got home, the smoke alarms in the house were going berserk because the house was thick with smoke. From the reek I knew right off I done something stupid myself.
Well after all the moisture cooked off, the solids had melted or congealed and there is about 7 inches of very firm charcoal at the bottom of the pot.
What can I do, its one of my favorite pots and the largest.
Any suggestions?How do I salvage a $270 stockpot? I uh done something stupid,...?
First try soaking and letting this sit overnight several times to the point you can't get anymore of the cooked on remains out, with water and detergent. If there are still areas that this doesn't work Try the spray on Oven Cleaners and follow the directions, as far as time etc. This will often clean up burned and charred areas easily and nicely. If it should require some more scrubbing, you can also use SOS pads or steel wool witch can also help.How do I salvage a $270 stockpot? I uh done something stupid,...?
I looked into replacing the pot - the current price for the same pot is actually about 410 bucks after taxes. And trust me, there are no sustiutions with the characteristics of this particular brand.
It did help that the nonstick surface on the bottom was there even with the severity of the burn
Fill the pot with water, add dishwasher soap or baking soda. Bring to a boil and let sit. Hope it works!!
PS: You may have to do more than once!
martha stuart suggests lemon juice, sugar and ice. And a lot of elbow grease! I tried it one when I burned spanish rice in one of my pans, I can still use the pan, but its not perfect.
I would toss it and get a new one. Since it practically burned , I would suspect that harmful Carcinogens from the chemicals used to manufacture the pot broke down when it burned. I would be hesitant to cook again with that pot. I would get a new one or invest in one that is of higher quality. If you're a serious cook, it is well worth the price. Hope this helps.
Put enough water in the pot to cover the burned material by at least a couple of inches. Cook the mess on a medium low heat and it should start to soften up. Might have to add more water as it goes. Take a turner and keep scraping the softened stuff loose and remove it from the pot as you get it loose. Keep at it until most of the mess is gone.
Then get yourself some Barkeepers Friend. It's a powdered cleanser that is not nearly as harsh as a regular scouring powder but works great. Dump out the water that is left in the pot and sprinkle the Barkeepers generously so there is a light coating over the entire bottom. Let it lay and work for 20-30 minutes and then scrub with a sponge and or a nylon scrubbing sponge. You might have to do this several times.
If the pot is stainless, you stand a good chance. If it's got an enamel coating on it, your odds are 50/50. It it is enamel be careful when you're scraping up the burned stuff.
Now if the bottom of the pot is warped in any manner, you're done as the bottom not being flat will greatly effect the way the pot heats and it will have to be tossed.
Good Luck!
Put hot water in it and leave over night with vim/or one of those pot cleaning stuff and the next day take a mild abrasive and use elbow grease to get it out. You may have to repeat about twice again.
If that does not work try the hot water and put the cooker back on for a couple of minutes then allow to cool and repeat the rubbing out part.
You are not alone it happened to me. You have a good excuse I fell asleep.
Thank God the child is alright, that was worth the pot
I did this once too. My downfall was a corned beef and vegetables that were simmering and I fell asleep. Anyway, get out as much of the solid as you can by soaking/boiling with water. Most of it should come out, leaving you a coating on the bottom and sides. Then use cream of tartar in water and boil. Another thing that really works surprisingly well is rhubarb. Just put cut up rhubarb and water in the pot and let it boil. The acid in the rhubarb dissolves the carbon. There is also a product available at Smart N Final called Carbon Off. It is made for restaurant use. Works great, but if your problem is really bad you may have to do it more than once. Anything is worth trying to save a pot that cost that much!
Well, I had it on low simmer on the stove, and I sorta got distracted %26amp; forgot to turn off the stove when I left the house to take care of a small emergency (another friend locked her keys in her car, with one of her toddlers in the car %26amp; was panicking coz she didn't want to go to jail) Anyway, when I finally got home, the smoke alarms in the house were going berserk because the house was thick with smoke. From the reek I knew right off I done something stupid myself.
Well after all the moisture cooked off, the solids had melted or congealed and there is about 7 inches of very firm charcoal at the bottom of the pot.
What can I do, its one of my favorite pots and the largest.
Any suggestions?How do I salvage a $270 stockpot? I uh done something stupid,...?
First try soaking and letting this sit overnight several times to the point you can't get anymore of the cooked on remains out, with water and detergent. If there are still areas that this doesn't work Try the spray on Oven Cleaners and follow the directions, as far as time etc. This will often clean up burned and charred areas easily and nicely. If it should require some more scrubbing, you can also use SOS pads or steel wool witch can also help.How do I salvage a $270 stockpot? I uh done something stupid,...?
I looked into replacing the pot - the current price for the same pot is actually about 410 bucks after taxes. And trust me, there are no sustiutions with the characteristics of this particular brand.
It did help that the nonstick surface on the bottom was there even with the severity of the burn
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Fill the pot with water, add dishwasher soap or baking soda. Bring to a boil and let sit. Hope it works!!
PS: You may have to do more than once!
martha stuart suggests lemon juice, sugar and ice. And a lot of elbow grease! I tried it one when I burned spanish rice in one of my pans, I can still use the pan, but its not perfect.
I would toss it and get a new one. Since it practically burned , I would suspect that harmful Carcinogens from the chemicals used to manufacture the pot broke down when it burned. I would be hesitant to cook again with that pot. I would get a new one or invest in one that is of higher quality. If you're a serious cook, it is well worth the price. Hope this helps.
Put enough water in the pot to cover the burned material by at least a couple of inches. Cook the mess on a medium low heat and it should start to soften up. Might have to add more water as it goes. Take a turner and keep scraping the softened stuff loose and remove it from the pot as you get it loose. Keep at it until most of the mess is gone.
Then get yourself some Barkeepers Friend. It's a powdered cleanser that is not nearly as harsh as a regular scouring powder but works great. Dump out the water that is left in the pot and sprinkle the Barkeepers generously so there is a light coating over the entire bottom. Let it lay and work for 20-30 minutes and then scrub with a sponge and or a nylon scrubbing sponge. You might have to do this several times.
If the pot is stainless, you stand a good chance. If it's got an enamel coating on it, your odds are 50/50. It it is enamel be careful when you're scraping up the burned stuff.
Now if the bottom of the pot is warped in any manner, you're done as the bottom not being flat will greatly effect the way the pot heats and it will have to be tossed.
Good Luck!
Put hot water in it and leave over night with vim/or one of those pot cleaning stuff and the next day take a mild abrasive and use elbow grease to get it out. You may have to repeat about twice again.
If that does not work try the hot water and put the cooker back on for a couple of minutes then allow to cool and repeat the rubbing out part.
You are not alone it happened to me. You have a good excuse I fell asleep.
Thank God the child is alright, that was worth the pot
I did this once too. My downfall was a corned beef and vegetables that were simmering and I fell asleep. Anyway, get out as much of the solid as you can by soaking/boiling with water. Most of it should come out, leaving you a coating on the bottom and sides. Then use cream of tartar in water and boil. Another thing that really works surprisingly well is rhubarb. Just put cut up rhubarb and water in the pot and let it boil. The acid in the rhubarb dissolves the carbon. There is also a product available at Smart N Final called Carbon Off. It is made for restaurant use. Works great, but if your problem is really bad you may have to do it more than once. Anything is worth trying to save a pot that cost that much!
Wouldn't It Be Really Cool To Fire-Bend .....?
Water-Bend, Air-Bend or Earth-Bend?
http://screencrave.com/wp-content/upload鈥?/a>
http://img5.allocine.fr/acmedia/medias/n鈥?/a>
Can you imagine being able to build your own house and the houses of those in need through Earth Bending.
Travel across the oceans on a sea of water with Water Bending techniques?
How about being able to control the air and destroy Tornado's or Hurricanes before they become deadly?
Fire Bending would be used to create camp fires and bar b que without having to use charcoal or wood. We would have large picnics for all to enjoy.
Cooking my own food by holding it in the air with air bending, roasting it on a slow fire with fire bending, drinking fresh clean water through the use of water bending and sitting on a perfectly round bench that matches my butt as I enjoy being with good friends through the use of earth bending. I can't think of any better uses for these phenomenal skills!
How bout' you?
Thanks and thumbs up to all who answer! Just give me time to get back and read the answers.Wouldn't It Be Really Cool To Fire-Bend .....?
that would be sweet
PS u know u put brang in ur sn instead of bring?
http://answers.yahoo.com/question/index;鈥?/a>Wouldn't It Be Really Cool To Fire-Bend .....?
I have no idea what those are. The only time I've heard about water bending is when Moses parted the Red Sea! lol
http://screencrave.com/wp-content/upload鈥?/a>
http://img5.allocine.fr/acmedia/medias/n鈥?/a>
Can you imagine being able to build your own house and the houses of those in need through Earth Bending.
Travel across the oceans on a sea of water with Water Bending techniques?
How about being able to control the air and destroy Tornado's or Hurricanes before they become deadly?
Fire Bending would be used to create camp fires and bar b que without having to use charcoal or wood. We would have large picnics for all to enjoy.
Cooking my own food by holding it in the air with air bending, roasting it on a slow fire with fire bending, drinking fresh clean water through the use of water bending and sitting on a perfectly round bench that matches my butt as I enjoy being with good friends through the use of earth bending. I can't think of any better uses for these phenomenal skills!
How bout' you?
Thanks and thumbs up to all who answer! Just give me time to get back and read the answers.Wouldn't It Be Really Cool To Fire-Bend .....?
that would be sweet
PS u know u put brang in ur sn instead of bring?
http://answers.yahoo.com/question/index;鈥?/a>Wouldn't It Be Really Cool To Fire-Bend .....?
I have no idea what those are. The only time I've heard about water bending is when Moses parted the Red Sea! lol
I am planning a camping trip to wayne national forest and need a little help?
We will be staying for 5 days and 4 nights.
2 People
Car camping- even though id rather go primitive but its too expensive and my girlfriend doesnt want to have to hike to a campsite.
How would i bring back the water needed for 2 people for five days to cook, clean and drink. Or would it be better to find an area with a freshwater stream to collect water from (i will filter it through charcoal from the fire etc. and then boil it first if drinking).
Also, where would i be able to find Very light, simple to make foods that could be carried in and then reconstituted like just-add-water meals.
Also, where can i find cheap camping and outdoor stuff, im already going to go to thrift stores for a few things but some things we need are only found at expensive outdoor sights like gander mountain or *****.I am planning a camping trip to wayne national forest and need a little help?
If your staying in a campground most have a water supply that is potable check and verify from the local authority
http://fs.usda.gov/wps/portal/fsinternet鈥?/a> National Forest - Campground Camping
if need be use a filter I have a first need none better,
http://www.rei.com/search?query=first+ne鈥?/a>
For food at your grocer there are many just add water food items like mashed potatoes, cup of soups, lipton rice and noodles, spaghetti all good just add a canned meat item or a smoked sausage as a tasty addition.
If you need a camping item can't afford to buy it an option is to rent it, REI, Sport chalet rent there equipment. Swap-meets are a great resource for used gear I just bought a colman lantern looks almost new for $5 what a deal!
any way here's another link with great advice
http://www.rei.com/expertadvice/camping#鈥?/a>I am planning a camping trip to wayne national forest and need a little help?
i agree with Chris.
and if your campsite doesn't have running water and you didn't want to spend on an $80 filter, you can use iodine pills (get them at any outdoor store) to purify the water. then assuming the gf doesn't like stuff floating in there, you can rubber-band a coffee filter to the top of your nalgene to filter out the specs.
if you have the thought in mind of ';What can i take camping?'; when you hit the grocery store, i think you'll be surprised at just how much is available. i like to use tortillas for lunch and there's a ton of different things you can put on it.
apart from the tent, there's really not a lot of other gear you would need for car camping that should be expensive at all.
Many of the campgrounds at Wayne have drinking water near or a short walk from your site. WalMart sells blue 5-gallon rigid water containers and also folding 5-gallon water containers for around $10. I've used both and find the rigid containers easier to work with (the folding ones are harder to use because they tend to roll around as they empty), although neither are easy to carry for long distances. I actually find a 5-gallon shower bag the easiest option, because it is easier to carry when full (just throw the hang cord over my shoulder) and I can hang it from a tree instead of needing to sit it on a table. Again, WalMart sells these for around $10.
A single 5-gallon container won't last the two of you 5 days, but you can refill as needed. If you won't have drinking water nearby but there's a clear stream you can filter, boil or chemically treat your water. Boiling is ok if that's all you've got, and chemical treatment is fine for emergencies, but I prefer to filter my water. Check with the main ranger station (740-753-0101) about what things you need to worry about in the water. In most of the US you need to be concerned with bacteria and protozoa. Most water filters will take care of these threats with little difficulty. A good water filter will run you $70 to $120 (Katadyn Hiker Pro, MSR Miniworks, First Need XL) and will last forever with just regular maintenance and cartridge replacement). But if the ranger station says you need to worry about viruses, you'll need to chemically-treat or boil the water (boil for 3 minutes).
UV water sterilization devices are also available, but I'm not convinced they are dependable enough to rely on. Too many reports of them failing in the field, and not just from dead batteries. Electronics and camping just don't seem to be a good mix.
When out hiking (or backpacking) I like to use a water filter bottle. This is a water bottle with built-in filter that you can just dip in a stream, close and drink -- no pumping and no chemical treatment. I've been using a Sawyer water filtration bottle, available at WalMart for $40, for two years with good results (it's never failed and I've never gotten sick). You can even remove the filter from the bottle and hook it into the tube from a hydration bladder or shower bag to make a gravity filter for filtering water for cooking. I also carry some water purification tablets in case the filter dies, but I've never needed to use them (except out of curiosity -- the MicroPur ones aren't bad).
Freeze-dried meal packets are made by Backpacker's Pantry and Mountain House. Quality ranges from good to fair, and I find the quantity to be a bit sparse. WalMart also sells a limited variety, and you can order anything you want off the Amazon, REI, EMS or Campmor web sites. But if you're car camping you would probably be happier bringing your own food and save money at the same time. Just keep everything in zip-lock or vacuum-pack food storage bags a cooler. Use your empty disposable water/soda bottles from home by rinsing them out and refilling 3/4 with tap water then freeze -- this will last longer than ice cubes and won't fill the cooler with water from ice melt (which can get your food wet). Freeze as much food as you can before you go and it will last longer.
Plastic gallon milk jugs or even you could buy 5 gallon jugs of water. Will they have a pump or tap at the campsite. Check the forest service web site for the forest you are going too. For gear try campmor.com. Think about what you like to eat and then wander through the local mega mart food store you can most everything you need. After all the car is carring the weight not you.
2 People
Car camping- even though id rather go primitive but its too expensive and my girlfriend doesnt want to have to hike to a campsite.
How would i bring back the water needed for 2 people for five days to cook, clean and drink. Or would it be better to find an area with a freshwater stream to collect water from (i will filter it through charcoal from the fire etc. and then boil it first if drinking).
Also, where would i be able to find Very light, simple to make foods that could be carried in and then reconstituted like just-add-water meals.
Also, where can i find cheap camping and outdoor stuff, im already going to go to thrift stores for a few things but some things we need are only found at expensive outdoor sights like gander mountain or *****.I am planning a camping trip to wayne national forest and need a little help?
If your staying in a campground most have a water supply that is potable check and verify from the local authority
http://fs.usda.gov/wps/portal/fsinternet鈥?/a> National Forest - Campground Camping
if need be use a filter I have a first need none better,
http://www.rei.com/search?query=first+ne鈥?/a>
For food at your grocer there are many just add water food items like mashed potatoes, cup of soups, lipton rice and noodles, spaghetti all good just add a canned meat item or a smoked sausage as a tasty addition.
If you need a camping item can't afford to buy it an option is to rent it, REI, Sport chalet rent there equipment. Swap-meets are a great resource for used gear I just bought a colman lantern looks almost new for $5 what a deal!
any way here's another link with great advice
http://www.rei.com/expertadvice/camping#鈥?/a>I am planning a camping trip to wayne national forest and need a little help?
i agree with Chris.
and if your campsite doesn't have running water and you didn't want to spend on an $80 filter, you can use iodine pills (get them at any outdoor store) to purify the water. then assuming the gf doesn't like stuff floating in there, you can rubber-band a coffee filter to the top of your nalgene to filter out the specs.
if you have the thought in mind of ';What can i take camping?'; when you hit the grocery store, i think you'll be surprised at just how much is available. i like to use tortillas for lunch and there's a ton of different things you can put on it.
apart from the tent, there's really not a lot of other gear you would need for car camping that should be expensive at all.
Many of the campgrounds at Wayne have drinking water near or a short walk from your site. WalMart sells blue 5-gallon rigid water containers and also folding 5-gallon water containers for around $10. I've used both and find the rigid containers easier to work with (the folding ones are harder to use because they tend to roll around as they empty), although neither are easy to carry for long distances. I actually find a 5-gallon shower bag the easiest option, because it is easier to carry when full (just throw the hang cord over my shoulder) and I can hang it from a tree instead of needing to sit it on a table. Again, WalMart sells these for around $10.
A single 5-gallon container won't last the two of you 5 days, but you can refill as needed. If you won't have drinking water nearby but there's a clear stream you can filter, boil or chemically treat your water. Boiling is ok if that's all you've got, and chemical treatment is fine for emergencies, but I prefer to filter my water. Check with the main ranger station (740-753-0101) about what things you need to worry about in the water. In most of the US you need to be concerned with bacteria and protozoa. Most water filters will take care of these threats with little difficulty. A good water filter will run you $70 to $120 (Katadyn Hiker Pro, MSR Miniworks, First Need XL) and will last forever with just regular maintenance and cartridge replacement). But if the ranger station says you need to worry about viruses, you'll need to chemically-treat or boil the water (boil for 3 minutes).
UV water sterilization devices are also available, but I'm not convinced they are dependable enough to rely on. Too many reports of them failing in the field, and not just from dead batteries. Electronics and camping just don't seem to be a good mix.
When out hiking (or backpacking) I like to use a water filter bottle. This is a water bottle with built-in filter that you can just dip in a stream, close and drink -- no pumping and no chemical treatment. I've been using a Sawyer water filtration bottle, available at WalMart for $40, for two years with good results (it's never failed and I've never gotten sick). You can even remove the filter from the bottle and hook it into the tube from a hydration bladder or shower bag to make a gravity filter for filtering water for cooking. I also carry some water purification tablets in case the filter dies, but I've never needed to use them (except out of curiosity -- the MicroPur ones aren't bad).
Freeze-dried meal packets are made by Backpacker's Pantry and Mountain House. Quality ranges from good to fair, and I find the quantity to be a bit sparse. WalMart also sells a limited variety, and you can order anything you want off the Amazon, REI, EMS or Campmor web sites. But if you're car camping you would probably be happier bringing your own food and save money at the same time. Just keep everything in zip-lock or vacuum-pack food storage bags a cooler. Use your empty disposable water/soda bottles from home by rinsing them out and refilling 3/4 with tap water then freeze -- this will last longer than ice cubes and won't fill the cooler with water from ice melt (which can get your food wet). Freeze as much food as you can before you go and it will last longer.
Plastic gallon milk jugs or even you could buy 5 gallon jugs of water. Will they have a pump or tap at the campsite. Check the forest service web site for the forest you are going too. For gear try campmor.com. Think about what you like to eat and then wander through the local mega mart food store you can most everything you need. After all the car is carring the weight not you.
How would I make this recipe using a oven instead of a grill?
From Paula Deen:
1 (3-pound) chicken
Seasoned salt
House seasoning, recipe follows
1 (12-ounce) can beer
1 sprig rosemary
Preheat a charcoal grill over high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Wash and drain chicken. Coat the chicken inside and out with seasoned salt and House Seasoning. Open the can of beer and carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. The chicken is done when the juice runs clear.
Serve chicken with favorite BBQ sides.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powderHow would I make this recipe using a oven instead of a grill?
This is beer can chicken. If you are going to do it in an oven, put it in a baking pan NOT a cookie sheet because the sides will want to be deeper. Set your oven at 450 F. Bake until skin is nice and brown. Turn heat down to 300F and bake until the leg wiggles freely in the joint and the chicken registers at 160 F and juices run clear when poked with a skewer in the thick part of the breast.
I just noticed you couldnt get it to stand up. Buy the Bud Tall boys. Shove the can in the cavity and use the drums to form a tripod.How would I make this recipe using a oven instead of a grill?
Surround it with potatoes to help stand it up. Also use a bit of liquid smoke to help with the BBQ flavor.
tony's got the idea down-packed
also try a chile adobo instead of the bbq sauce !
just mix with some beer and baste the chick before you bring out of oven -say 1/2 hour or so !!
mmmmmmmmmmmmmm!!
Next time you want to make this go to Wal Mart and they sell a stand just for the chicken. I keeps your chicken standing up right.
1 (3-pound) chicken
Seasoned salt
House seasoning, recipe follows
1 (12-ounce) can beer
1 sprig rosemary
Preheat a charcoal grill over high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Wash and drain chicken. Coat the chicken inside and out with seasoned salt and House Seasoning. Open the can of beer and carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. The chicken is done when the juice runs clear.
Serve chicken with favorite BBQ sides.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powderHow would I make this recipe using a oven instead of a grill?
This is beer can chicken. If you are going to do it in an oven, put it in a baking pan NOT a cookie sheet because the sides will want to be deeper. Set your oven at 450 F. Bake until skin is nice and brown. Turn heat down to 300F and bake until the leg wiggles freely in the joint and the chicken registers at 160 F and juices run clear when poked with a skewer in the thick part of the breast.
I just noticed you couldnt get it to stand up. Buy the Bud Tall boys. Shove the can in the cavity and use the drums to form a tripod.How would I make this recipe using a oven instead of a grill?
Surround it with potatoes to help stand it up. Also use a bit of liquid smoke to help with the BBQ flavor.
tony's got the idea down-packed
also try a chile adobo instead of the bbq sauce !
just mix with some beer and baste the chick before you bring out of oven -say 1/2 hour or so !!
mmmmmmmmmmmmmm!!
Next time you want to make this go to Wal Mart and they sell a stand just for the chicken. I keeps your chicken standing up right.
What is the best marinate for boneless pork ribs? Also, do you think my marinade recipe is good or bad?
I first rinsed off my boneless pork ribs. Then I put them in a metal bowl. I then added brown sugar, red wine vinegar, dijon mustard, and a little bit of red pepper flakes. Then I covered my ribs with plastic wrap, and I plan to let them marinate all night. I learned this simple marinade in culinary school last semester. Please let me know if you think it sounds ok, and if it could be improved any. I thought about adding some garlic, or a tiny bit of garlic Thai chili paste, but I don't want to overpower my ribs with to many ingredients for the marinade.
Now, do you have your own marinade for boneless pork ribs?
Also, I plan to sear both sides of the ribs. After that is over with, I plan to cook my ribs in the oven on 350 degrees for 15 minutes. I did this once before and it was great.
How long would you do this with either ribs or steak on a charcoal grill? And with steak, what is a good marinade? I plan to maybe make steak for Memorial day. Thanks for any answers.What is the best marinate for boneless pork ribs? Also, do you think my marinade recipe is good or bad?
Your marinade sounds fine to me.
I color those ribs in a hot skillet about 3 min per side. Then, I braise my ribs (covered) in a 300 degree the oven with beer and onions. Then, after 1.5 hours, I pull them out and toss the beer. I pour some homemade BQ sauce over the ribs and onions and bake them (uncovered) until fork tender. They are to die for.
I used to finish them on the grill. No one wants to wait that long because they've been smelling them cook for a long time.What is the best marinate for boneless pork ribs? Also, do you think my marinade recipe is good or bad?
Your marinade sounds good, but as for the cooking the ribs only 15 minutes I think you need to cook them a bit longer than that. I cooked bone in ribs last night in the oven for 3 hours at 350. As for steaks I use a package of marinade from Johnny Walker it makes the steak so tender you can use a butter knife to cut them. Another good marinade I use for steaks is Italian salad dressing letting the steak marinate over night mmmmm good.
I marinate my boneless pork ribs (or beef) in liquid smoke, then cook them on LOW setting in the crockpot for 8 hours. Talk about deeelicious! ;)
Now, do you have your own marinade for boneless pork ribs?
Also, I plan to sear both sides of the ribs. After that is over with, I plan to cook my ribs in the oven on 350 degrees for 15 minutes. I did this once before and it was great.
How long would you do this with either ribs or steak on a charcoal grill? And with steak, what is a good marinade? I plan to maybe make steak for Memorial day. Thanks for any answers.What is the best marinate for boneless pork ribs? Also, do you think my marinade recipe is good or bad?
Your marinade sounds fine to me.
I color those ribs in a hot skillet about 3 min per side. Then, I braise my ribs (covered) in a 300 degree the oven with beer and onions. Then, after 1.5 hours, I pull them out and toss the beer. I pour some homemade BQ sauce over the ribs and onions and bake them (uncovered) until fork tender. They are to die for.
I used to finish them on the grill. No one wants to wait that long because they've been smelling them cook for a long time.What is the best marinate for boneless pork ribs? Also, do you think my marinade recipe is good or bad?
Your marinade sounds good, but as for the cooking the ribs only 15 minutes I think you need to cook them a bit longer than that. I cooked bone in ribs last night in the oven for 3 hours at 350. As for steaks I use a package of marinade from Johnny Walker it makes the steak so tender you can use a butter knife to cut them. Another good marinade I use for steaks is Italian salad dressing letting the steak marinate over night mmmmm good.
I marinate my boneless pork ribs (or beef) in liquid smoke, then cook them on LOW setting in the crockpot for 8 hours. Talk about deeelicious! ;)
Anyone used a disposible BBQ? What are they like and what do you think of my menu?
Ok first, I have used them before (well my mum did around 8 years ago and food turned out fine)
Has anyone use them recently and how did you find them? My sister says they are crap. She used one last week camping, it took ages for the food to cook! (well im at home and have an oven plus it may rain!)
She wants to buy a beach bucket BBQ for 拢15 + 拢3 charcoal, but I already have a disposable one.
What's best?
Next (This is my first ever BBQ) so what do you think of my menu!
No vegi's or anything:
Marinaded Chicken kebabs with mixed peppers and onions
Rice or salad to go with the kebabs (haven't decided on which one yet)
Homemade beef burgers and buns
Sausages
Marinaded Chicken drumsticks
Bread rolls/baps
Doritos or Kettle Chips and dips
And pudding?? Did think of Icecream but not much room in my freezer.
Trifle maybe?
Orange Juice, Coke, Lemonade for drinks
And of course lots of booze!!!!!!!!
What do you think or what have you done for yours??
Thanks :0)Anyone used a disposible BBQ? What are they like and what do you think of my menu?
Menu sounds great though be careful about the chicken drumsticks as they do take quite a while to cook, it may be better to start them in an oven and finish them on the bbq. I've used disposable bbq's and they are fine, no cleaning them once you have finished. Depending on how many you are cooking for, you may need more than one though.Anyone used a disposible BBQ? What are they like and what do you think of my menu?
yeah they are good didnt cook slow for me.
menu sounds delish!how to cope with a break up
Has anyone use them recently and how did you find them? My sister says they are crap. She used one last week camping, it took ages for the food to cook! (well im at home and have an oven plus it may rain!)
She wants to buy a beach bucket BBQ for 拢15 + 拢3 charcoal, but I already have a disposable one.
What's best?
Next (This is my first ever BBQ) so what do you think of my menu!
No vegi's or anything:
Marinaded Chicken kebabs with mixed peppers and onions
Rice or salad to go with the kebabs (haven't decided on which one yet)
Homemade beef burgers and buns
Sausages
Marinaded Chicken drumsticks
Bread rolls/baps
Doritos or Kettle Chips and dips
And pudding?? Did think of Icecream but not much room in my freezer.
Trifle maybe?
Orange Juice, Coke, Lemonade for drinks
And of course lots of booze!!!!!!!!
What do you think or what have you done for yours??
Thanks :0)Anyone used a disposible BBQ? What are they like and what do you think of my menu?
Menu sounds great though be careful about the chicken drumsticks as they do take quite a while to cook, it may be better to start them in an oven and finish them on the bbq. I've used disposable bbq's and they are fine, no cleaning them once you have finished. Depending on how many you are cooking for, you may need more than one though.Anyone used a disposible BBQ? What are they like and what do you think of my menu?
yeah they are good didnt cook slow for me.
menu sounds delish!
How do i use my bbq smoker?
Ok I got a ne smoker. Its a Gourmet Smoke N Grill. just a big tube that stands up. Ok on bottom is a plac for up to 10 pounds of charcoal then above it in the water pan then above that there is 2 racks. I want that loooooong slow smoke cooking but with it being rather small around, the meat gets alot of heat. Any suggestions? i wanna cook some briskets and/or ribs Saturday for the 4th.How do i use my bbq smoker?
Ken's the MAN! Low and slow is the way. I can't seem to get the beer to make it to the water pan...it always ends up in my throat! What you can try with ribs is fill the tray with apple juice. For brisket use chicken stock.
Remember if you are smoking ribs, be sure to remove the bone membrane to allow the smoke to get all the way into the meat. The membrane is on the bone side of the ribs. Use a knife to cut through a portion and use a paper towel to get a better grip and peel it off.
Also, you can buy smoker boxes which hold the wood chips or you can fold them in foil wrap and poke holes in the foil.
Use hardwood charcoal, not briquettes. It will stay hotter, longer.How do i use my bbq smoker?
First DO NOT put 10 lbs of charcoal in. The secret is slow and low. I use a small amount of charcoal to start a fire and place wet (soak in water for about 2 hours) hickory or mesquite chunks (available at Wal-mart). I keep the smoker temp between 200 and 250 (get a thermometer). Adjust the temp with your vent openings (wide open = hot, closed = colder). I smoke a full rack of ribs or a brisket for about 4 hours. I check the fire about every 45 min. and add more soaked wood if needed. Then wrap the meat loosely (but sealed well) with heavy duty foil and cook it in the oven (that makes the meat very tender) for another 6 hrs at 200 to 225. Then I empty the accumulated water, pour in some BBQ sauce, turn the heat up to 350 and cook uncovered for 15 to 30 minutes to let the sauce ';burn in.'; Sometimes I used the water pan but put beer in it instead. Hope this helps.
Ken's the MAN! Low and slow is the way. I can't seem to get the beer to make it to the water pan...it always ends up in my throat! What you can try with ribs is fill the tray with apple juice. For brisket use chicken stock.
Remember if you are smoking ribs, be sure to remove the bone membrane to allow the smoke to get all the way into the meat. The membrane is on the bone side of the ribs. Use a knife to cut through a portion and use a paper towel to get a better grip and peel it off.
Also, you can buy smoker boxes which hold the wood chips or you can fold them in foil wrap and poke holes in the foil.
Use hardwood charcoal, not briquettes. It will stay hotter, longer.How do i use my bbq smoker?
First DO NOT put 10 lbs of charcoal in. The secret is slow and low. I use a small amount of charcoal to start a fire and place wet (soak in water for about 2 hours) hickory or mesquite chunks (available at Wal-mart). I keep the smoker temp between 200 and 250 (get a thermometer). Adjust the temp with your vent openings (wide open = hot, closed = colder). I smoke a full rack of ribs or a brisket for about 4 hours. I check the fire about every 45 min. and add more soaked wood if needed. Then wrap the meat loosely (but sealed well) with heavy duty foil and cook it in the oven (that makes the meat very tender) for another 6 hrs at 200 to 225. Then I empty the accumulated water, pour in some BBQ sauce, turn the heat up to 350 and cook uncovered for 15 to 30 minutes to let the sauce ';burn in.'; Sometimes I used the water pan but put beer in it instead. Hope this helps.
Creationists: When did God grant us the gift of fire?
I can find no mention of it in the Bible or Qu'ran. To quote a Christian ';fire is very much a symbol that God uses to communicate characteristics of Him; of His Spirit';, so in the Bible fire = Holy Spirit.
The ability to control fire was a major change in the habits of early humans. Making fire to generate heat and light made it possible for people to cook food, increasing the variety and availability of nutrients. The heat produced would also help people stay warm in cold weather, enabling them to live in cooler climates. Fire also kept nocturnal predators at bay.
Evidence of cooked food is found from 1.9 million years ago, although fire was probably not used in a controlled fashion until 400,000 years ago.
Evidence becomes widespread around 50 to 100 thousand years ago, suggesting regular use from this time; interestingly, resistance to air pollution started to evolve in human populations at a similar point in time.
The use of fire became progressively more sophisticated, with it being used to create charcoal and to control wildlife from 'tens of thousands' of years ago.
The titan Prometheus gave man fire on two separate occasions. He gave man fire on the first account because his brother Epimetheus had run out of gifts while creating all the animals, however when Zeus was angered by being tricked out of the best in sacrifice he took fire away. Prometheus then went and retrieved fire from the sun and gave it back to man. For that Zeus punished him by having an eagle eat his liver repeatedly.
So how does Creationism explain how %26amp; when humans first used fire?Creationists: When did God grant us the gift of fire?
God created fire when he created everything else, so Adam and Eve probably used it - maybe when they left the garden.
Fire isn't equal with the Holy Spirit - they aren't the same thing. This Christian you speak of was saying fire was a good metaphor, a way of showing the Holy Spirit. I don't exactly know what they meant by that, but whatever it was, it didn't literally mean fire and the Holy Spirit are the same thing.
How can you find evidence of food being cooked 1.9 million years ago? I find that a very laughable idea, sorry if it insults anyone, but it's laughable.Creationists: When did God grant us the gift of fire?
i'm pretty sure it was lucifer the light-bearer who is said to have brought us fire.
Prometheus rules.
Adam was created will the same amount of intelligence as a modern-day person(possibly even more-so). The earliest mention of fire in the Bible is implied in Genesis 4:22:
';And as for Zillah, she also bore Tubal-Cain, an instructor for every craftsman in bronze and Iron. And the sister of Tubal-Cain was Naamah.';
Obviously in order to make things out bronze or iron, you need to use fire in one way or another.
Mankind was created with the full mental potential we have today. In those days, living in a worldwide paradise(compared to today at least), living 900 years or more, mankind was capable of learning much more than today. Only in the past 50 years, due to the invention of computers, has mankind been able to overcome the obstacle of learning brought by today's 70-year lifespan.
The Saturday Night after the first Sabbath. That is why Jews make a blessing on fire at the Havdala ceremony.
Not everything is in the Bible openly.
The ability to control fire was a major change in the habits of early humans. Making fire to generate heat and light made it possible for people to cook food, increasing the variety and availability of nutrients. The heat produced would also help people stay warm in cold weather, enabling them to live in cooler climates. Fire also kept nocturnal predators at bay.
Evidence of cooked food is found from 1.9 million years ago, although fire was probably not used in a controlled fashion until 400,000 years ago.
Evidence becomes widespread around 50 to 100 thousand years ago, suggesting regular use from this time; interestingly, resistance to air pollution started to evolve in human populations at a similar point in time.
The use of fire became progressively more sophisticated, with it being used to create charcoal and to control wildlife from 'tens of thousands' of years ago.
The titan Prometheus gave man fire on two separate occasions. He gave man fire on the first account because his brother Epimetheus had run out of gifts while creating all the animals, however when Zeus was angered by being tricked out of the best in sacrifice he took fire away. Prometheus then went and retrieved fire from the sun and gave it back to man. For that Zeus punished him by having an eagle eat his liver repeatedly.
So how does Creationism explain how %26amp; when humans first used fire?Creationists: When did God grant us the gift of fire?
God created fire when he created everything else, so Adam and Eve probably used it - maybe when they left the garden.
Fire isn't equal with the Holy Spirit - they aren't the same thing. This Christian you speak of was saying fire was a good metaphor, a way of showing the Holy Spirit. I don't exactly know what they meant by that, but whatever it was, it didn't literally mean fire and the Holy Spirit are the same thing.
How can you find evidence of food being cooked 1.9 million years ago? I find that a very laughable idea, sorry if it insults anyone, but it's laughable.Creationists: When did God grant us the gift of fire?
i'm pretty sure it was lucifer the light-bearer who is said to have brought us fire.
Prometheus rules.
Adam was created will the same amount of intelligence as a modern-day person(possibly even more-so). The earliest mention of fire in the Bible is implied in Genesis 4:22:
';And as for Zillah, she also bore Tubal-Cain, an instructor for every craftsman in bronze and Iron. And the sister of Tubal-Cain was Naamah.';
Obviously in order to make things out bronze or iron, you need to use fire in one way or another.
Mankind was created with the full mental potential we have today. In those days, living in a worldwide paradise(compared to today at least), living 900 years or more, mankind was capable of learning much more than today. Only in the past 50 years, due to the invention of computers, has mankind been able to overcome the obstacle of learning brought by today's 70-year lifespan.
The Saturday Night after the first Sabbath. That is why Jews make a blessing on fire at the Havdala ceremony.
Not everything is in the Bible openly.
What is the best way to restore cast iron cookware?
my mamaw had a full set with a bunch of peices 3 skillets all dif sizes a dutch oven a biscuit pan a flat grill pan that you can use on both sides grill or flat,cornbread pans you know the ones that are flower or corn cob shaped several pans with lids and she gave them to my dad before she died and he wouldn't use them they reminded him to much of her since thats all she would cook with they've been in storage under the house for years and my dad left them to me when he died 2 years ago and i finaly went and got them and they're in bad shape,if its not rusty then they're covered with stuck on shiney black stuff,i found several suggestions on how to do this,i tried the one where you put it in a covered container with water/amonia and leave it for days then scrub and season,it doesn't work,i tried the same method but with water and vinegar,3/4 water 1/4 vinegar and i left it for 1 week then scrubbed with steel wool and got alot of it off but when i seasoned it with the method i found (heat it up warm enough to melt couple tbs of grease or lard and add couple tbs of course salt and rub in all over then turn upside down in 400 deg oven for 2 hours then cut off til cool or put in a charcoal grill with a good fire till the fire dies) the oven method smoked up my house to bad when i did the first peice so i tried the grill method and stuck all of it in there at the same time now the salt mixture is like welded to them and i have to start over to get it off,i know once i get them clean and seasoned not to wash them with soap and to hand dry them and stick them in the oven a minute to be sure its dry so it doesn't rust,if it weren't my mamaws set i'd probably throw them out and just buy new ones,but they don't make them the same anymore and they belonged to her mother before her so they are really old and i have alot of memories of her that almost all include one of them,she loved to cook so do i but i don't want to ruin them i really want to restore them and reseason them so i can use them and continue passing them down,i don't mind spending money to do it or putting in the time effort and work to do it either please help,sorry was so longWhat is the best way to restore cast iron cookware?
put your cast iron through the self cleaning cycle in your oven to strip off all the seasoning to bare metal then follow the directions from my book below.
Cast Iron Basics
(Some of the most important things you need to know!)
';Cast Iron Covered Wagon Cookin''; by David Herzog
Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written hereto share with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and use soap and water frequently myself. Be sure that cast iron is warm, to free the food from the pores easily, and to rinse the cast iron with hot water very well to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it completely over or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of tiWhat is the best way to restore cast iron cookware?
The easiest and best way is to burn them off, if the outsides are real bad. Keep in mind iron skillets are not suppose to be perfect so some on the outside is normal. If it's just rust oil the heck out of them. heat them oil them heat them. Oil heavily and let them set up for a couple weeks. then do it again. Fry some onions and some potatoes just to season but don't eat them..
I've had to do the same thing with my mamaws and some yard sale ones I bought..
We have a gas fish cooker with a good flame. And we heated the skillets till smoking hot and just let them burn.. It's a nasty job but if you've got that many it's going to be your best bet. After they burn a bit take it off and peck the sides, it will knock the stuff off. Rotate them around as you heat them up. Heat one and peck/scrape on one, reheat ect.... BE CAREFUL
Make sure to oil the insides down, rub them with oil and heat the skillets several times to reseason them. After a while you won't have to do that they will be well seasoned. Do not over clean them each time. Or they will rust. Dry them thoroughly before you put them away.
That's about all I ever cook in. I have several size skillets, kettles, corn sticks %26amp; dutch ovens.
ok, so I would go back to the steel wool and srub whatever you can get off. Maybe try boiling water in the pans to loosen some of the material, then srubbing. I usually do wash mine with soap and water, then dry well by hand, and rub all over the inside (not the part that actually gets hit with flame) with a paper towel that has a little olive oil on it. It keeps it from rusting, and in great shape. (however, I know that this is NOT recommended by cast iron companies. it does work for me though.)
For seasoning, I just put it in the oven on 350 for about an hour with a nice thin coating of oil all over it (you can use lard if you prefer, but I'd use a liquid form to wipe it down after you clean it for every use). Honestly, I don't know how else I would wash it, and I can't see myself popping it in the oven every time I use it (to dry it out as you said). My method seems to work ok. I use mine all the time and I've had no rusting, warping, cracking or anything...
check out http://www.lodgemfg.com/ for more help
You have to burn them in a real fire, not a charcoal grill. When cool, wash thoroughly with soapy water. grease each piece, or spray with non stick spray and rub it in good with a soft cloth. Store with paper towels between pot and lid, and if you stack them, put paper towel between each piece.
You can put the cast iron in some good hot coals and keep the fire going until all the old crud is burned off. You can also take it to any place that does sand blasting and they should be able clean it very well (I've done that). Some auto parts stores and auto body shops do sand blasting and it's usually cheap and easy. After it's clean you will need to re-season it.
when you wash, heat the pans on the stove. then a light coat of oil.
I'm not an expert at this as I've never had mine rust or deteriorate that much (I've gotten by with good scrubbings and reseasonings), but I'll try to help. Anyway, a friend of mine took his parents' skillets to a sandblaster friend and they took off the rust and grime easily with their equipment. I've never used anything other than some form of oil or grease to season my pans. I'm sorry to say I think the salt may have done more harm than good. It's also enough to just use the oven for about 1/2 hour at 400 F then turn off until cool.
Good luck in your quest to get the pans cleaned up. For the corn muffins, I have 3 different sizes that look like corn cobs and 1 that just looks like small loaves. We love those pans! And I use my dutch oven and skillets all the time...including with acidic foods, etc. and only get an occasional rust spot since they're so well seasoned.
Once you have your cast iron working for you, try to put them upside down in your oven to finish drying after washing. You can just use the residual heat so you're not wasting any energy. Just don't forget to get them back out of the oven before you preheat it again for something else!
Use coarse steel wool or even emery cloth, along with plain ol' elbow grease, to get the bad rust and build-up off. Sand blasting, as mentioned in other answers, should work as well though I've not tried it.
If a little rust is left, that's fine. The oil from seasoning will take care of it. I don't use salt when seasoning cast iron, just oil. Try using peanut oil when seasoning them in the oven, as it has a higher smoke point. Put a cookie sheet or some foil under the skillet to catch oil that drips off while in the oven.
What you end up with eventually is a black shiny surface that is almost as non-stick as teflon and a heckuva lot more durable.
Just be patient with it. Almost any cast iron cookware is salvageable, providing it isn't cracked or too badly warped.
Here's a link to a blog I wrote about properly caring for cast iron cookware: http://www.missionrs.com/blog/?p=20
I hope this helps!
put your cast iron through the self cleaning cycle in your oven to strip off all the seasoning to bare metal then follow the directions from my book below.
Cast Iron Basics
(Some of the most important things you need to know!)
';Cast Iron Covered Wagon Cookin''; by David Herzog
Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written hereto share with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and use soap and water frequently myself. Be sure that cast iron is warm, to free the food from the pores easily, and to rinse the cast iron with hot water very well to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it completely over or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of tiWhat is the best way to restore cast iron cookware?
The easiest and best way is to burn them off, if the outsides are real bad. Keep in mind iron skillets are not suppose to be perfect so some on the outside is normal. If it's just rust oil the heck out of them. heat them oil them heat them. Oil heavily and let them set up for a couple weeks. then do it again. Fry some onions and some potatoes just to season but don't eat them..
I've had to do the same thing with my mamaws and some yard sale ones I bought..
We have a gas fish cooker with a good flame. And we heated the skillets till smoking hot and just let them burn.. It's a nasty job but if you've got that many it's going to be your best bet. After they burn a bit take it off and peck the sides, it will knock the stuff off. Rotate them around as you heat them up. Heat one and peck/scrape on one, reheat ect.... BE CAREFUL
Make sure to oil the insides down, rub them with oil and heat the skillets several times to reseason them. After a while you won't have to do that they will be well seasoned. Do not over clean them each time. Or they will rust. Dry them thoroughly before you put them away.
That's about all I ever cook in. I have several size skillets, kettles, corn sticks %26amp; dutch ovens.
ok, so I would go back to the steel wool and srub whatever you can get off. Maybe try boiling water in the pans to loosen some of the material, then srubbing. I usually do wash mine with soap and water, then dry well by hand, and rub all over the inside (not the part that actually gets hit with flame) with a paper towel that has a little olive oil on it. It keeps it from rusting, and in great shape. (however, I know that this is NOT recommended by cast iron companies. it does work for me though.)
For seasoning, I just put it in the oven on 350 for about an hour with a nice thin coating of oil all over it (you can use lard if you prefer, but I'd use a liquid form to wipe it down after you clean it for every use). Honestly, I don't know how else I would wash it, and I can't see myself popping it in the oven every time I use it (to dry it out as you said). My method seems to work ok. I use mine all the time and I've had no rusting, warping, cracking or anything...
check out http://www.lodgemfg.com/ for more help
You have to burn them in a real fire, not a charcoal grill. When cool, wash thoroughly with soapy water. grease each piece, or spray with non stick spray and rub it in good with a soft cloth. Store with paper towels between pot and lid, and if you stack them, put paper towel between each piece.
You can put the cast iron in some good hot coals and keep the fire going until all the old crud is burned off. You can also take it to any place that does sand blasting and they should be able clean it very well (I've done that). Some auto parts stores and auto body shops do sand blasting and it's usually cheap and easy. After it's clean you will need to re-season it.
when you wash, heat the pans on the stove. then a light coat of oil.
I'm not an expert at this as I've never had mine rust or deteriorate that much (I've gotten by with good scrubbings and reseasonings), but I'll try to help. Anyway, a friend of mine took his parents' skillets to a sandblaster friend and they took off the rust and grime easily with their equipment. I've never used anything other than some form of oil or grease to season my pans. I'm sorry to say I think the salt may have done more harm than good. It's also enough to just use the oven for about 1/2 hour at 400 F then turn off until cool.
Good luck in your quest to get the pans cleaned up. For the corn muffins, I have 3 different sizes that look like corn cobs and 1 that just looks like small loaves. We love those pans! And I use my dutch oven and skillets all the time...including with acidic foods, etc. and only get an occasional rust spot since they're so well seasoned.
Once you have your cast iron working for you, try to put them upside down in your oven to finish drying after washing. You can just use the residual heat so you're not wasting any energy. Just don't forget to get them back out of the oven before you preheat it again for something else!
Use coarse steel wool or even emery cloth, along with plain ol' elbow grease, to get the bad rust and build-up off. Sand blasting, as mentioned in other answers, should work as well though I've not tried it.
If a little rust is left, that's fine. The oil from seasoning will take care of it. I don't use salt when seasoning cast iron, just oil. Try using peanut oil when seasoning them in the oven, as it has a higher smoke point. Put a cookie sheet or some foil under the skillet to catch oil that drips off while in the oven.
What you end up with eventually is a black shiny surface that is almost as non-stick as teflon and a heckuva lot more durable.
Just be patient with it. Almost any cast iron cookware is salvageable, providing it isn't cracked or too badly warped.
Here's a link to a blog I wrote about properly caring for cast iron cookware: http://www.missionrs.com/blog/?p=20
I hope this helps!
What in the world do I do to make this good?
Hey, I've put a couple of skewers on a grill before but I've never actually been involved with the preparation and the actual charcoal. I'd like to know a few thing so I won't burn up the park and my food. How much lighter fluid do I use on the charcoal? Is it safe to use aluminum foil? Do they have things you can put on the grill to cook your food? Are you suppose to season your food over the open flame? Now if you can help me I will be very thankful. I know some of you are laughing and I must admit I look and sound pitiful but I've always wanted to do this so all the help is both needed and appreciated.What in the world do I do to make this good?
add charcoal, two squirts of fluid. I would just light a piece of paper and throw it in there so you dont burn your arm hairs off. yes aluminum foil is safe(but if you want to e technical, its not healthy for you. period.) and yes, you can season your food any place you want, I would do it before. and yes if the park has a grill, it should be functional to throw your food on. You shouldn't have to bring extra grill parts in less its in the ghetto.What in the world do I do to make this good?
The biggest problem people have when using charcoal is they think it's ready long before it actually is.
Purchase the self lighting charcoal and don't bother with the fluid and the mess and the stink - n- danger of it all.
Wait til your briskets are white, you will notice they are still putting out an excessive amount of heat. Do not disturb them while cooking. You can use foil as usually the grates at parks always have large spaces in them. Do not cook in an open flame scenario.
You're not pitiful! You just need help.
I would consider marinating your meat before grilling. Pick something spicy, that goes with what you plan to skewer. That way, no worries about flavor except for salt and peppering it to taste. And your meat has a better chance of being tender.
You are supposed to soak[thoroughly coat] the charcoal, after it is in place in your grill, with the lighter fluid. However, this does impart a lighter fluid taste to the food. Better choice is to go buy a sturdy charcoal chimney, then all you need is the charcoal, a wadded piece of newspaper with some vegetable oil on it, and a match. The chimney lights the coals, gets them hot and ready for the grill. Hey, this is Memorial Day weekend in the States, and a bank holiday in the UK. You will find one!
No, don't be throwing seasoning around an open flame. And take care when basting something, it can cause flare ups. Salt is ok to toss around. Keep a spray bottle with water in it to zap flare-ups.
Yes, you can use aluminum foil. Tented over food, it makes a sort of oven. Put under food, it keeps it from sticking, but, when you put it under the food, so much for that charcoal taste. Foil is a popular item at the campfire, One can make pouches and cook entire meals right in the fire.
Best to cook on open coals. That way, you get all the heat, and all the charcoal taste. Get your charcoal, get it lit. Wait until it is grey all over, Bank a heavy pile of it on one side of the grill, make the other side thinner. That way, you have 2 temperatures to cook over, if one is too hot, move it it over, and visa versa.
Before you set on the food, you need a clean grill. Take something designed for this, and give the wire a good cleaning. Old food will burn off, it just needs some help with a tool. And always take some oil and paper toweling, and a good long tongs, and grease your grill really well, go over the wire several times, so things won't stick.
Go to allrecipes.com, they have lots of grilling tips, and the time to explain things better. Also will have lots of tasty recipes. And Alton Brown on Food Network is not shy about having multiple grilling show. See Bobby Flay, too.
Buy wooden skewers, and soak them in water before spearing food, so they do not catch fire.
Use some thought when loading the skewers, if you want your meat well done, and want something like tomatoes, well, you will have burnt tomatoes before the meat is done. Cut the cubes of meat all the same size for even cooking. Same with the veggies. That way, you are not standing over a hot grill saying, Hmm, the onion is smaller on that one, so it will get done first, but the meat on this one is bigger so...this is supposed to be easy, not cause you to talk to yourself.
Just have a pan ready to zing the skewers off the grill and into the pan when they get done.
So don't be intimidated! When I bought my first house, I was not loaded with money, so I bought a $3 grill, yes, $3, put two clean garbage cans sans lids out on the concrete that passed for a patio, put an old door across them, plopped the grill in the middle, set up charcoal, lit it, and cut up a whole chicken, put it on, cooked it from raw, came up with a basting sauce, and cooked it until the juices ran clear, no thermometer, no marinating! By myself, no recipes, no help, only example I had was Dad and his hibachi cooker who once did pork steaks over charcoal when I was a child. And an uncle did steaks[they were horrible] and I was not there for the grill prep. If Rivers can do this with no help, you can do it with the Answers! crew. And allrecipes.com.
Good luck, and repeat after me, I am not pitiful, I am not pitiful.
add charcoal, two squirts of fluid. I would just light a piece of paper and throw it in there so you dont burn your arm hairs off. yes aluminum foil is safe(but if you want to e technical, its not healthy for you. period.) and yes, you can season your food any place you want, I would do it before. and yes if the park has a grill, it should be functional to throw your food on. You shouldn't have to bring extra grill parts in less its in the ghetto.What in the world do I do to make this good?
The biggest problem people have when using charcoal is they think it's ready long before it actually is.
Purchase the self lighting charcoal and don't bother with the fluid and the mess and the stink - n- danger of it all.
Wait til your briskets are white, you will notice they are still putting out an excessive amount of heat. Do not disturb them while cooking. You can use foil as usually the grates at parks always have large spaces in them. Do not cook in an open flame scenario.
You're not pitiful! You just need help.
I would consider marinating your meat before grilling. Pick something spicy, that goes with what you plan to skewer. That way, no worries about flavor except for salt and peppering it to taste. And your meat has a better chance of being tender.
You are supposed to soak[thoroughly coat] the charcoal, after it is in place in your grill, with the lighter fluid. However, this does impart a lighter fluid taste to the food. Better choice is to go buy a sturdy charcoal chimney, then all you need is the charcoal, a wadded piece of newspaper with some vegetable oil on it, and a match. The chimney lights the coals, gets them hot and ready for the grill. Hey, this is Memorial Day weekend in the States, and a bank holiday in the UK. You will find one!
No, don't be throwing seasoning around an open flame. And take care when basting something, it can cause flare ups. Salt is ok to toss around. Keep a spray bottle with water in it to zap flare-ups.
Yes, you can use aluminum foil. Tented over food, it makes a sort of oven. Put under food, it keeps it from sticking, but, when you put it under the food, so much for that charcoal taste. Foil is a popular item at the campfire, One can make pouches and cook entire meals right in the fire.
Best to cook on open coals. That way, you get all the heat, and all the charcoal taste. Get your charcoal, get it lit. Wait until it is grey all over, Bank a heavy pile of it on one side of the grill, make the other side thinner. That way, you have 2 temperatures to cook over, if one is too hot, move it it over, and visa versa.
Before you set on the food, you need a clean grill. Take something designed for this, and give the wire a good cleaning. Old food will burn off, it just needs some help with a tool. And always take some oil and paper toweling, and a good long tongs, and grease your grill really well, go over the wire several times, so things won't stick.
Go to allrecipes.com, they have lots of grilling tips, and the time to explain things better. Also will have lots of tasty recipes. And Alton Brown on Food Network is not shy about having multiple grilling show. See Bobby Flay, too.
Buy wooden skewers, and soak them in water before spearing food, so they do not catch fire.
Use some thought when loading the skewers, if you want your meat well done, and want something like tomatoes, well, you will have burnt tomatoes before the meat is done. Cut the cubes of meat all the same size for even cooking. Same with the veggies. That way, you are not standing over a hot grill saying, Hmm, the onion is smaller on that one, so it will get done first, but the meat on this one is bigger so...this is supposed to be easy, not cause you to talk to yourself.
Just have a pan ready to zing the skewers off the grill and into the pan when they get done.
So don't be intimidated! When I bought my first house, I was not loaded with money, so I bought a $3 grill, yes, $3, put two clean garbage cans sans lids out on the concrete that passed for a patio, put an old door across them, plopped the grill in the middle, set up charcoal, lit it, and cut up a whole chicken, put it on, cooked it from raw, came up with a basting sauce, and cooked it until the juices ran clear, no thermometer, no marinating! By myself, no recipes, no help, only example I had was Dad and his hibachi cooker who once did pork steaks over charcoal when I was a child. And an uncle did steaks[they were horrible] and I was not there for the grill prep. If Rivers can do this with no help, you can do it with the Answers! crew. And allrecipes.com.
Good luck, and repeat after me, I am not pitiful, I am not pitiful.
Help with a Texas Brisket...any ideas...?
I grew up in Texas and my dad was the go to guy for beef brisket, now I live in L.A, I have a charcoal grill but not a smoker. How can I get that great flavor in my oven. Should I cook it on the grill for a while over low heat the move it to the oven. Any help or ideas would be great. Side note my father passed away a 4 years ago and I never got around to asking him how he did his brisket.Help with a Texas Brisket...any ideas...?
i don't know alot about it, but i seem to remember that you should marinate it for at least a day and then cook very low and slow.Help with a Texas Brisket...any ideas...?
I agree with the above poster, low and slow cooking is needed. Try buying a bottle of liquid smoke and incorporate that into your marinade or BBQ sauce.
This recipe comes pretty close to a smoky flavor but is made in the oven. Hope it helps!
Oven Barbecued Brisket
http://www.recipe4living.com/Recipe/4939鈥?/a>
Imagine how your kitchen will smell once you open your oven. This dish is amazing.
Ingredients
4 lb. lean beef brisket
2 Tbs. liquid smoke flavoring
1 Tbs. onion salt
1 Tbs. garlic salt
1 1/2 Tbs. brown sugar
1 C. ketchup
3 Tbs. butter
1/4 C. water
1/2 tsp. celery salt
1 Tbs. liquid smoke flavoring
2 Tbs. Worcestershire sauce
1 1/2 tsp. mustard powder
Salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight. Preheat oven to 300 degrees. Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
i don't know alot about it, but i seem to remember that you should marinate it for at least a day and then cook very low and slow.Help with a Texas Brisket...any ideas...?
I agree with the above poster, low and slow cooking is needed. Try buying a bottle of liquid smoke and incorporate that into your marinade or BBQ sauce.
This recipe comes pretty close to a smoky flavor but is made in the oven. Hope it helps!
Oven Barbecued Brisket
http://www.recipe4living.com/Recipe/4939鈥?/a>
Imagine how your kitchen will smell once you open your oven. This dish is amazing.
Ingredients
4 lb. lean beef brisket
2 Tbs. liquid smoke flavoring
1 Tbs. onion salt
1 Tbs. garlic salt
1 1/2 Tbs. brown sugar
1 C. ketchup
3 Tbs. butter
1/4 C. water
1/2 tsp. celery salt
1 Tbs. liquid smoke flavoring
2 Tbs. Worcestershire sauce
1 1/2 tsp. mustard powder
Salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight. Preheat oven to 300 degrees. Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Please help me!! need help with homework due tomorrow?
I have 7 worksheets and these are some of the questions I can't get from them..
please help me with as much as you can
thanks!! :)
1. Explain where the energy to cook food comes from when a gas stove burns natural gas, Ch4 and Oxygen, O2.
2. Predict the products of the decomposition reactions of the following substances:
Mercury Oxide, HgO
Silver Oxidem Ag2O
3. A reaction in which the products contain more chemical energy than the reactants is
a. exothermic
b. electrical
c. endothermic
d. exergonic
4. Which of these represents the release of chemical energy?
a. pouring gasoline into a tank
b. burning charcoal in a grill
c. a toy car running down a ramp
d. warming food in a microwave
5. Which of the following are the products of reactants of a chemical reaction most likely to have in common?
a. atoms
b.molecules
c.physical properties
d. chemical properties
6. Which of the following occurs when gasoline is burned?
a. New elements are formed
b. New atoms are formed
c. New molecules are formed
d.all of the above
7. Explain how you can determine if a chemical reaction represents a single replacement reaction or a double replacement reaction.
8. Explain why charcoal grills or charcoal fires should never be used for heating inside a house. (Hint: Doors and windows are closed when it is cold, so there is little fresh air.)
9. List three possible results of a double-displacement reaction.
10. Compare and Contrast single -displacement and double-displacement reactions based on the number of reactants. Use the terms compounds, atom or element, and ion.Please help me!! need help with homework due tomorrow?
1) The bonds in the gas break releasing heat energy which cooks the food.
3) Endothermic
4) b
5) a
6) c
8) It will burn up the oxygen in the room causing breathing difficulties and possibly suffocation
please help me with as much as you can
thanks!! :)
1. Explain where the energy to cook food comes from when a gas stove burns natural gas, Ch4 and Oxygen, O2.
2. Predict the products of the decomposition reactions of the following substances:
Mercury Oxide, HgO
Silver Oxidem Ag2O
3. A reaction in which the products contain more chemical energy than the reactants is
a. exothermic
b. electrical
c. endothermic
d. exergonic
4. Which of these represents the release of chemical energy?
a. pouring gasoline into a tank
b. burning charcoal in a grill
c. a toy car running down a ramp
d. warming food in a microwave
5. Which of the following are the products of reactants of a chemical reaction most likely to have in common?
a. atoms
b.molecules
c.physical properties
d. chemical properties
6. Which of the following occurs when gasoline is burned?
a. New elements are formed
b. New atoms are formed
c. New molecules are formed
d.all of the above
7. Explain how you can determine if a chemical reaction represents a single replacement reaction or a double replacement reaction.
8. Explain why charcoal grills or charcoal fires should never be used for heating inside a house. (Hint: Doors and windows are closed when it is cold, so there is little fresh air.)
9. List three possible results of a double-displacement reaction.
10. Compare and Contrast single -displacement and double-displacement reactions based on the number of reactants. Use the terms compounds, atom or element, and ion.Please help me!! need help with homework due tomorrow?
1) The bonds in the gas break releasing heat energy which cooks the food.
3) Endothermic
4) b
5) a
6) c
8) It will burn up the oxygen in the room causing breathing difficulties and possibly suffocation
BBQ Beans in the Grill with Ribs?
I remember seeing an episode on PBS a few years ago about grilling on the Weber Kettle. This episode showed how you would BBQ the ribs for and hour or two, then add more charcoal and hickory chips, then put the beans with holes poked into the foil in the charcoal so the fat from the ribs would drip into the pan with beans in it. Then it instructed to cook it for another hour or two. From what I remember, this episode showed a woman grill master, and I think it was some Kansas City style concoction.
Unfortunately this is only coming from what I remember, and obviously I don't remember the details on it, and I have struggled finding it by using Google and several other search engines. So the question to put forth is this; does anyone remember this episode that can direct me to the details of how it was put together? Or perhaps someone who had done what I described above can let me know how they did it?
I know there are countless ways to do ribs, beans, etc., but I am hoping to find what I described in the first paragraph with cooking the ribs and beans completely on the grill. Thank you in advance to anyone that can help me.BBQ Beans in the Grill with Ribs?
You might find what you are looking for by googling Food Network and go to Bobby Flay or Paula Dean or even Emeril Legasse. Good luck!
Unfortunately this is only coming from what I remember, and obviously I don't remember the details on it, and I have struggled finding it by using Google and several other search engines. So the question to put forth is this; does anyone remember this episode that can direct me to the details of how it was put together? Or perhaps someone who had done what I described above can let me know how they did it?
I know there are countless ways to do ribs, beans, etc., but I am hoping to find what I described in the first paragraph with cooking the ribs and beans completely on the grill. Thank you in advance to anyone that can help me.BBQ Beans in the Grill with Ribs?
You might find what you are looking for by googling Food Network and go to Bobby Flay or Paula Dean or even Emeril Legasse. Good luck!
Looking for some tips on having a successful pig roast please HELP!!!!!?
Ok me and a couple buddies are having a pig roast these weekend and of course we are first timers and are looking for a couple tips to have a successful one. First and for most we are using a very large charcoal grill and we purchased a 100lb pig filled with fruits and wrapped in chicken wire. I'm trying to figure out how much charcoal were going to need I've read around 100lbs but looking to get that number confirmed. Plus since we don't have a rotisserie we need to manually flip the hog how often should we flip? is 200 degrees a decent temperature to cook her at? and of course time frame wise how long should we expect to be cooking it for? I've also heard that the internal temperature of the bulkiest part of the hog needs to reach around 160 to insure the hog is done is this true? Sorry for all the questions guys just looking to have a successful roast thanks for the help.Looking for some tips on having a successful pig roast please HELP!!!!!?
You may do better w/ two 50-lb piglets. The flavor will be milder, and much easier to flip when the wire is 200-some-odd degrees! Regardless, you are going to need some very long leather gloves, past the elbow, to do this efficiently. Get at least 2 pair, maybe 3. Other questions answered below
-------------------------------
I'm trying to figure out how much charcoal were going to need I've read around 100lbs but looking to get that number confirmed. I'D HAVE ABOUT 75 LBS ON HAND. IF YOU CAN OFFSET THE CHARCOAL, SO IT HEATS THE GRILL CONTRAPTION W/O DIRECTLY HEATING THE MEAT ABOVE IT, THAT WILL BE BEST. THE FAT WILL DRIP ONTO THE COALS AND START FIRES, WHICH MAKES SMOKE AND A BIG MESS. OFFSETTING CHARCOAL TO NOT BE UNDER PIG STOPS THIS, BUT GIVES GOOD HEAT.
Plus since we don't have a rotisserie we need to manually flip the hog how often should we flip? ONCE EVERY TWO HOURS
is 200 degrees a decent temperature to cook her at? YES, WOULDN'T GO ANY LOWER, CAN GO UP TO 250潞F
and of course time frame wise how long should we expect to be cooking it for? IT WILL TAKE 12-14 HOURS TO SLOWLY ROAST THIS BAD BOY--- IF YOU ARE TRYING TO SERVE AT, SAY, 7:00 PM, YOU'D BETTER GET IT ON THE HEAT AOBUT 5:00 AM THAT SAME DAY.
I've also heard that the internal temperature of the bulkiest part of the hog needs to reach around 160 to insure the hog is done is this true? YES. TAKE IT OFF FTHE HEAT WHEN IT REGISTERS 160潞F, COVER W/ FOIL, AND LET REST 30-45 MIN BEFORE YOU EVEN TRY TO REMOVE THE SKIN AND CARVE.Looking for some tips on having a successful pig roast please HELP!!!!!?
First, your temp is correct. I am not sure about your weight in charcoal, but it may be close. I would get more just in case. It's better to have too much than not enough. 200 degrees will put it at a very long cooking time. I agree the slower the better, but you are looking at starting it the night before or very early morning the day of. 200 degrees will take a very long time to cook a 100 lb pig. Also, while I love the taste of charcoal, I hate trying to regulate the temp. It's really difficult.
Sorry I wasn't much help.
Depending on where you are at, you can actually rent a spit and rotate the pig.. which is much better.. even burying it is better than trying to flip that thing (experience).
this is a good site that has great info:
http://www.firepit-and-grilling-guru.com鈥?/a>
depending on where you live, it may be easier to bury it.. Up where I live, the ground grows a ton of rocks to spit roasting is my only option.. In calif. We always buried the pig and in the Chicago area we did both.. digging the pit and lining it with rocks is the hardest part..
You may do better w/ two 50-lb piglets. The flavor will be milder, and much easier to flip when the wire is 200-some-odd degrees! Regardless, you are going to need some very long leather gloves, past the elbow, to do this efficiently. Get at least 2 pair, maybe 3. Other questions answered below
-------------------------------
I'm trying to figure out how much charcoal were going to need I've read around 100lbs but looking to get that number confirmed. I'D HAVE ABOUT 75 LBS ON HAND. IF YOU CAN OFFSET THE CHARCOAL, SO IT HEATS THE GRILL CONTRAPTION W/O DIRECTLY HEATING THE MEAT ABOVE IT, THAT WILL BE BEST. THE FAT WILL DRIP ONTO THE COALS AND START FIRES, WHICH MAKES SMOKE AND A BIG MESS. OFFSETTING CHARCOAL TO NOT BE UNDER PIG STOPS THIS, BUT GIVES GOOD HEAT.
Plus since we don't have a rotisserie we need to manually flip the hog how often should we flip? ONCE EVERY TWO HOURS
is 200 degrees a decent temperature to cook her at? YES, WOULDN'T GO ANY LOWER, CAN GO UP TO 250潞F
and of course time frame wise how long should we expect to be cooking it for? IT WILL TAKE 12-14 HOURS TO SLOWLY ROAST THIS BAD BOY--- IF YOU ARE TRYING TO SERVE AT, SAY, 7:00 PM, YOU'D BETTER GET IT ON THE HEAT AOBUT 5:00 AM THAT SAME DAY.
I've also heard that the internal temperature of the bulkiest part of the hog needs to reach around 160 to insure the hog is done is this true? YES. TAKE IT OFF FTHE HEAT WHEN IT REGISTERS 160潞F, COVER W/ FOIL, AND LET REST 30-45 MIN BEFORE YOU EVEN TRY TO REMOVE THE SKIN AND CARVE.Looking for some tips on having a successful pig roast please HELP!!!!!?
First, your temp is correct. I am not sure about your weight in charcoal, but it may be close. I would get more just in case. It's better to have too much than not enough. 200 degrees will put it at a very long cooking time. I agree the slower the better, but you are looking at starting it the night before or very early morning the day of. 200 degrees will take a very long time to cook a 100 lb pig. Also, while I love the taste of charcoal, I hate trying to regulate the temp. It's really difficult.
Sorry I wasn't much help.
Depending on where you are at, you can actually rent a spit and rotate the pig.. which is much better.. even burying it is better than trying to flip that thing (experience).
this is a good site that has great info:
http://www.firepit-and-grilling-guru.com鈥?/a>
depending on where you live, it may be easier to bury it.. Up where I live, the ground grows a ton of rocks to spit roasting is my only option.. In calif. We always buried the pig and in the Chicago area we did both.. digging the pit and lining it with rocks is the hardest part..
How can I grill better steaks / Is a cast iron skillet better then a grill?
For the past 16 months I have lived in an apartment and was unable to own a grill. I love to cook and one of my favorite meals is a nice steak dinner. When I lost the ability to grill my steaks I had to find other means. After some research I chose to use a cast iron skillet. I went out and bought a top of the line pan after some practice I was cooking some amazing steak.
I went on cooking steaks in the pan for about 16 months and they always turned out tender, perfectly cooked, and flavorful. I just moved into a house about a month ago and one of my first purchases was a new grill. I wanted a gas grill that I could easily use several days a week and wouldn't be a chore to use (vs a charcoal grill), I ended up with a fantastic lower/middle level Weber grill ($500).
I use the grill all the time and cook a wide variety of items on it. The trouble is that I can't get steaks right. I know my preparation and seasoning of the steak is on par, and the steaks come out medium rare as I like. The steaks taste delicious but aren't tender at all. I cook them on a screaming hot grill over direct heat and only flip them once.
What can I do different on the grill to make them tender? When I was reasearching the cast iron skill cooking method I read that people fell in love with it and stopped grilling steaks. Could this possibly be right or am I doing some wrong?How can I grill better steaks / Is a cast iron skillet better then a grill?
A couple of suggestions:
Searing the meat on VERY high heat (both sides) and then cooking on lower or on indirect heat will seal in the juices. You're cooking too high. Remember that the hood of the gas grill makes your grill like an oven. Heat is circulating all around the grill instead of just up and out.
You want to use a cut with a very high fat content. I recommend ribeye or even switching to a Wagu or other US version of Kobe.
Baste, baste, baste! Unsalted, melted butter with some garlic and onion powder mixed in, and frequently. As soon as the heat has dried the outside of the steak, baste some more. Also brush the steak with olive or other cooking oil before grilling.
Don't salt the meat while grilling. Season with powders or pepper but salt will dry out the meat. Save the salt for when served.
Cook to no more than medium rare (rare is even better.) Meat will cook, albeit slowly, for several minutes after you remove it from the grill. Don't cut into the meat AT ALL (on or off the grill) until several minutes after grilling. Meat has to set for a few to seal in the juices.
Hope this helps!How can I grill better steaks / Is a cast iron skillet better then a grill?
It might be the cut of steak your buying or the way your cutting it. Always cut against the grain. And you want either rib eye, t-bone, porterhouse, new york strip, filet Mignon or those bacon wrapped mock Mignon's at the gro. store. Sirloin is good but not quiet as tender could be marinated. Other steaks need marinated before you cook them. that will help with tenderness.
Just make sure the grill is super hot, the steaks are rubbed with oil then seasoned( so the seasoning will stick to the steak but the steak won't stick to the grill)Here is exactly how to grill em!
Gas grill: pizza too!
http://www.youtube.com/watch?v=Ax-bvI-g2鈥?/a>
http://www.youtube.com/watch?v=ifRYVlR4C鈥?/a>
http://www.youtube.com/watch?v=9U68Z4zov鈥?/a>
Chicken %26amp; ribs:
http://www.youtube.com/watch?v=Ax-bvI-g2鈥?/a>
Charcoal:
http://www.youtube.com/watch?v=vB16Dbjz8鈥?/a>
I take it you are still using the same cut of steak so I will suggest you are doing something wrong.
It sounds like a timing issue to me.
I do not believe in the 'screaming hot' principal
You get far better control with medium high steady heat that you get under the grill in your oven.
Do what Captain Jack recommends. Most of the time too many burners or gas jets are on and too much heat applied quickly dries out the steak.
Cooking over DIRECT heat doesn't allow this to happen, so use only the necessary burners or jets you need to cook 1 or 2 steaks.
The grill is best.
Buy a better cut of meat. Like T-Bone or Porterhouse.
Top Sirloin and Sirloin can be tough at times.
Use some of this for rub on Beef.
http://www.spadelranch.com/
I grill good cuts of meat all the time. Most of the time, it IS the cut of meat. Gas grills don't produce the best flavor, but the end result is the same for the most part. Make sure you leave your meat out on the counter for 30 minutes prior to grilling and cook a bit slower.
I use flames for searing, then move them and let the radiant heat cook the steaks until done (by closing the lid)
I let my steaks get room temperature. Then I rub them with Montreal steak seasoning. I get my grill going full blast on one side. The other side I leave off. I lay them room temp steaks on tha blazing hot grill covering them until they release from the grill usually 4 minutes. I flip em , cover em and wait 4 more mins. I then move my steaks to the cool side of the grill and shut the lid. Let the indirect heat work on them steaks for another 5 minutes (no peaking). I load em into a crock pot and keep em on warm till I eat. If I use a big old black 14 inch skillet I get it screaming hot( I have bacon fat in it,very important). I drop my (room temp montreal seasoning infused) steak on the pan and give it hell for 4 minutes and then flip it. 4 more minutes and then on to the crock pot as afore mentioned. I do one steak at a time. I deglaze by dumping shrooms (liquid and all) into that pan. Add a tad of butter and in a minute er 2 you have a very nice topping fer them steaks. Tater logs and artichoke salad with plenty cheap beer finishes out my fav meal. I have it every thursday night now for 30 years.
I went on cooking steaks in the pan for about 16 months and they always turned out tender, perfectly cooked, and flavorful. I just moved into a house about a month ago and one of my first purchases was a new grill. I wanted a gas grill that I could easily use several days a week and wouldn't be a chore to use (vs a charcoal grill), I ended up with a fantastic lower/middle level Weber grill ($500).
I use the grill all the time and cook a wide variety of items on it. The trouble is that I can't get steaks right. I know my preparation and seasoning of the steak is on par, and the steaks come out medium rare as I like. The steaks taste delicious but aren't tender at all. I cook them on a screaming hot grill over direct heat and only flip them once.
What can I do different on the grill to make them tender? When I was reasearching the cast iron skill cooking method I read that people fell in love with it and stopped grilling steaks. Could this possibly be right or am I doing some wrong?How can I grill better steaks / Is a cast iron skillet better then a grill?
A couple of suggestions:
Searing the meat on VERY high heat (both sides) and then cooking on lower or on indirect heat will seal in the juices. You're cooking too high. Remember that the hood of the gas grill makes your grill like an oven. Heat is circulating all around the grill instead of just up and out.
You want to use a cut with a very high fat content. I recommend ribeye or even switching to a Wagu or other US version of Kobe.
Baste, baste, baste! Unsalted, melted butter with some garlic and onion powder mixed in, and frequently. As soon as the heat has dried the outside of the steak, baste some more. Also brush the steak with olive or other cooking oil before grilling.
Don't salt the meat while grilling. Season with powders or pepper but salt will dry out the meat. Save the salt for when served.
Cook to no more than medium rare (rare is even better.) Meat will cook, albeit slowly, for several minutes after you remove it from the grill. Don't cut into the meat AT ALL (on or off the grill) until several minutes after grilling. Meat has to set for a few to seal in the juices.
Hope this helps!How can I grill better steaks / Is a cast iron skillet better then a grill?
It might be the cut of steak your buying or the way your cutting it. Always cut against the grain. And you want either rib eye, t-bone, porterhouse, new york strip, filet Mignon or those bacon wrapped mock Mignon's at the gro. store. Sirloin is good but not quiet as tender could be marinated. Other steaks need marinated before you cook them. that will help with tenderness.
Just make sure the grill is super hot, the steaks are rubbed with oil then seasoned( so the seasoning will stick to the steak but the steak won't stick to the grill)Here is exactly how to grill em!
Gas grill: pizza too!
http://www.youtube.com/watch?v=Ax-bvI-g2鈥?/a>
http://www.youtube.com/watch?v=ifRYVlR4C鈥?/a>
http://www.youtube.com/watch?v=9U68Z4zov鈥?/a>
Chicken %26amp; ribs:
http://www.youtube.com/watch?v=Ax-bvI-g2鈥?/a>
Charcoal:
http://www.youtube.com/watch?v=vB16Dbjz8鈥?/a>
I take it you are still using the same cut of steak so I will suggest you are doing something wrong.
It sounds like a timing issue to me.
I do not believe in the 'screaming hot' principal
You get far better control with medium high steady heat that you get under the grill in your oven.
Do what Captain Jack recommends. Most of the time too many burners or gas jets are on and too much heat applied quickly dries out the steak.
Cooking over DIRECT heat doesn't allow this to happen, so use only the necessary burners or jets you need to cook 1 or 2 steaks.
The grill is best.
Buy a better cut of meat. Like T-Bone or Porterhouse.
Top Sirloin and Sirloin can be tough at times.
Use some of this for rub on Beef.
http://www.spadelranch.com/
I grill good cuts of meat all the time. Most of the time, it IS the cut of meat. Gas grills don't produce the best flavor, but the end result is the same for the most part. Make sure you leave your meat out on the counter for 30 minutes prior to grilling and cook a bit slower.
I use flames for searing, then move them and let the radiant heat cook the steaks until done (by closing the lid)
I let my steaks get room temperature. Then I rub them with Montreal steak seasoning. I get my grill going full blast on one side. The other side I leave off. I lay them room temp steaks on tha blazing hot grill covering them until they release from the grill usually 4 minutes. I flip em , cover em and wait 4 more mins. I then move my steaks to the cool side of the grill and shut the lid. Let the indirect heat work on them steaks for another 5 minutes (no peaking). I load em into a crock pot and keep em on warm till I eat. If I use a big old black 14 inch skillet I get it screaming hot( I have bacon fat in it,very important). I drop my (room temp montreal seasoning infused) steak on the pan and give it hell for 4 minutes and then flip it. 4 more minutes and then on to the crock pot as afore mentioned. I do one steak at a time. I deglaze by dumping shrooms (liquid and all) into that pan. Add a tad of butter and in a minute er 2 you have a very nice topping fer them steaks. Tater logs and artichoke salad with plenty cheap beer finishes out my fav meal. I have it every thursday night now for 30 years.
Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
Hey
Saturday I was cooking ribs and I went to my friends house while waiting on them to cook, but apparently to long!! Whenever I got back to my apartment the ribs looked like burnt charcoal, and the was totally up in smoke!! It looked like there had been a big house fire that how much smoke was in here! I have sprayed a ton of Febreze extra strength and Glade both were for smoke I put carpet fresh on the floor for a day and let it sit then vacuumed that up, I ';moped the walls'; and it still smells very badly of smoke! I sprayed about 3 bottles of strong febreze and glade. I am 5 months pregnant, and I am really worried that this may harm my child. I don't have much money to spend on this right now but I have to get it out to get this out of my house because it is makeing me sick and messing with my allergies.Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
Sprinkling baking soda on furniture and rugs and then vacuuming it off is supposed to work on smoky odors. I haven't tried this but baking soda works fine in the fridge, and is cheap at any rate. If it is in your furniture, you can use Fabreze. Shampooing and washing will help. Wash down your walls with a strong cleaning solution. Wash your drapes or curtains if you can - otherwise have them dry-cleaned. Another thing you could do is you could walk around the house with a teapot, letting the steam travel through each room. This will get most of the smoke smell out of the air. Set out bowls of vinegar around the room to neutralize the smoke odor. Do open some of your windows as well, keeping them closed in a smoke-filled room is never an option. Good luck!Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
One thing that concerns me -- how did your apartment get so smokey without setting off a smoke detector??? If you don't have one, get one IMMEDIATELY! Do that before wasting any more money on Febreze and Glade!
Because you're pregnant, I suggest you get some kind of mask to wear while you're cleaning to cut down on the fumes. Anything less than a heavy-duty, professional gas mask will still let some fumes through, but it's better than nothing. Try a paint store for a good but inexpensive one.
Material, paper and wood soak up odours like crazy. Smoke is one of the hardest smells to get out of those things, especially greasy smoke like from ribs or bacon. Washing any drapes and curtains is a must. You might have to wash every piece of clothing and any other object made from material in your place as well. Rugs will need to be shampooed, but you might get away with doing that yourself rather than paying someone a lot of money.
There are also cleaners that you can use on couches, etc., which you have to brush or scrub in, that will work much better than Febreze. They leave the piece of furniture rather wet or damp, so you won't be able to sit on it for a day or two.
If you do all this and the smell still lingers, you might have to paint. When there was a fire in the basement where my parents lived (2 story apartment) the ins. co.'s cleaners painted all the rooms with an aluminum paint before painting with regular paint. This was in order to get rid of the smoke smell.
They also cleaned and washed EVERYTHING in my parents' apartment. It was literally emptied out and stuff was returned hanging on the hangers on which they were dried - which looked pretty funny in some instances - like one potholder per hanger. Plus my parents ended up with about 300 wire hangers!
Can you get someone to help you with all this physical work? You don't want to be stretching too much at this point.
Good luck!
annulment in marriage
Saturday I was cooking ribs and I went to my friends house while waiting on them to cook, but apparently to long!! Whenever I got back to my apartment the ribs looked like burnt charcoal, and the was totally up in smoke!! It looked like there had been a big house fire that how much smoke was in here! I have sprayed a ton of Febreze extra strength and Glade both were for smoke I put carpet fresh on the floor for a day and let it sit then vacuumed that up, I ';moped the walls'; and it still smells very badly of smoke! I sprayed about 3 bottles of strong febreze and glade. I am 5 months pregnant, and I am really worried that this may harm my child. I don't have much money to spend on this right now but I have to get it out to get this out of my house because it is makeing me sick and messing with my allergies.Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
Sprinkling baking soda on furniture and rugs and then vacuuming it off is supposed to work on smoky odors. I haven't tried this but baking soda works fine in the fridge, and is cheap at any rate. If it is in your furniture, you can use Fabreze. Shampooing and washing will help. Wash down your walls with a strong cleaning solution. Wash your drapes or curtains if you can - otherwise have them dry-cleaned. Another thing you could do is you could walk around the house with a teapot, letting the steam travel through each room. This will get most of the smoke smell out of the air. Set out bowls of vinegar around the room to neutralize the smoke odor. Do open some of your windows as well, keeping them closed in a smoke-filled room is never an option. Good luck!Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
One thing that concerns me -- how did your apartment get so smokey without setting off a smoke detector??? If you don't have one, get one IMMEDIATELY! Do that before wasting any more money on Febreze and Glade!
Because you're pregnant, I suggest you get some kind of mask to wear while you're cleaning to cut down on the fumes. Anything less than a heavy-duty, professional gas mask will still let some fumes through, but it's better than nothing. Try a paint store for a good but inexpensive one.
Material, paper and wood soak up odours like crazy. Smoke is one of the hardest smells to get out of those things, especially greasy smoke like from ribs or bacon. Washing any drapes and curtains is a must. You might have to wash every piece of clothing and any other object made from material in your place as well. Rugs will need to be shampooed, but you might get away with doing that yourself rather than paying someone a lot of money.
There are also cleaners that you can use on couches, etc., which you have to brush or scrub in, that will work much better than Febreze. They leave the piece of furniture rather wet or damp, so you won't be able to sit on it for a day or two.
If you do all this and the smell still lingers, you might have to paint. When there was a fire in the basement where my parents lived (2 story apartment) the ins. co.'s cleaners painted all the rooms with an aluminum paint before painting with regular paint. This was in order to get rid of the smoke smell.
They also cleaned and washed EVERYTHING in my parents' apartment. It was literally emptied out and stuff was returned hanging on the hangers on which they were dried - which looked pretty funny in some instances - like one potholder per hanger. Plus my parents ended up with about 300 wire hangers!
Can you get someone to help you with all this physical work? You don't want to be stretching too much at this point.
Good luck!
Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
Hey
Saturday I was cooking ribs and I went to my friends house while waiting on them to cook, but apparently to long!! Whenever I got back to my apartment the ribs looked like burnt charcoal, and the was totally up in smoke!! It looked like there had been a big house fire that how much smoke was in here! I have sprayed a ton of Febreze extra strength and Glade both were for smoke I put carpet fresh on the floor for a day and let it sit then vacuumed that up, I ';moped the walls'; and it still smells very badly of smoke! I sprayed about 3 bottles of strong febreze and glade. I am 5 months pregnant, and I am really worried that this may harm my child. I don't have much money to spend on this right now but I have to get it out to get this out of my house because it is makeing me sick and messing with my allergies.Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
Sprinkling baking soda on furniture and rugs and then vacuuming it off is supposed to work on smoky odors. I haven't tried this but baking soda works fine in the fridge, and is cheap at any rate. If it is in your furniture, you can use Fabreze. Shampooing and washing will help. Wash down your walls with a strong cleaning solution. Wash your drapes or curtains if you can - otherwise have them dry-cleaned. Another thing you could do is you could walk around the house with a teapot, letting the steam travel through each room. This will get most of the smoke smell out of the air. Set out bowls of vinegar around the room to neutralize the smoke odor. Do open some of your windows as well, keeping them closed in a smoke-filled room is never an option. Good luck!Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
One thing that concerns me -- how did your apartment get so smokey without setting off a smoke detector??? If you don't have one, get one IMMEDIATELY! Do that before wasting any more money on Febreze and Glade!
Because you're pregnant, I suggest you get some kind of mask to wear while you're cleaning to cut down on the fumes. Anything less than a heavy-duty, professional gas mask will still let some fumes through, but it's better than nothing. Try a paint store for a good but inexpensive one.
Material, paper and wood soak up odours like crazy. Smoke is one of the hardest smells to get out of those things, especially greasy smoke like from ribs or bacon. Washing any drapes and curtains is a must. You might have to wash every piece of clothing and any other object made from material in your place as well. Rugs will need to be shampooed, but you might get away with doing that yourself rather than paying someone a lot of money.
There are also cleaners that you can use on couches, etc., which you have to brush or scrub in, that will work much better than Febreze. They leave the piece of furniture rather wet or damp, so you won't be able to sit on it for a day or two.
If you do all this and the smell still lingers, you might have to paint. When there was a fire in the basement where my parents lived (2 story apartment) the ins. co.'s cleaners painted all the rooms with an aluminum paint before painting with regular paint. This was in order to get rid of the smoke smell.
They also cleaned and washed EVERYTHING in my parents' apartment. It was literally emptied out and stuff was returned hanging on the hangers on which they were dried - which looked pretty funny in some instances - like one potholder per hanger. Plus my parents ended up with about 300 wire hangers!
Can you get someone to help you with all this physical work? You don't want to be stretching too much at this point.
Good luck!
Saturday I was cooking ribs and I went to my friends house while waiting on them to cook, but apparently to long!! Whenever I got back to my apartment the ribs looked like burnt charcoal, and the was totally up in smoke!! It looked like there had been a big house fire that how much smoke was in here! I have sprayed a ton of Febreze extra strength and Glade both were for smoke I put carpet fresh on the floor for a day and let it sit then vacuumed that up, I ';moped the walls'; and it still smells very badly of smoke! I sprayed about 3 bottles of strong febreze and glade. I am 5 months pregnant, and I am really worried that this may harm my child. I don't have much money to spend on this right now but I have to get it out to get this out of my house because it is makeing me sick and messing with my allergies.Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
Sprinkling baking soda on furniture and rugs and then vacuuming it off is supposed to work on smoky odors. I haven't tried this but baking soda works fine in the fridge, and is cheap at any rate. If it is in your furniture, you can use Fabreze. Shampooing and washing will help. Wash down your walls with a strong cleaning solution. Wash your drapes or curtains if you can - otherwise have them dry-cleaned. Another thing you could do is you could walk around the house with a teapot, letting the steam travel through each room. This will get most of the smoke smell out of the air. Set out bowls of vinegar around the room to neutralize the smoke odor. Do open some of your windows as well, keeping them closed in a smoke-filled room is never an option. Good luck!Is there anything that I can do to get the smell of smoke out of my apt. after near fire?
One thing that concerns me -- how did your apartment get so smokey without setting off a smoke detector??? If you don't have one, get one IMMEDIATELY! Do that before wasting any more money on Febreze and Glade!
Because you're pregnant, I suggest you get some kind of mask to wear while you're cleaning to cut down on the fumes. Anything less than a heavy-duty, professional gas mask will still let some fumes through, but it's better than nothing. Try a paint store for a good but inexpensive one.
Material, paper and wood soak up odours like crazy. Smoke is one of the hardest smells to get out of those things, especially greasy smoke like from ribs or bacon. Washing any drapes and curtains is a must. You might have to wash every piece of clothing and any other object made from material in your place as well. Rugs will need to be shampooed, but you might get away with doing that yourself rather than paying someone a lot of money.
There are also cleaners that you can use on couches, etc., which you have to brush or scrub in, that will work much better than Febreze. They leave the piece of furniture rather wet or damp, so you won't be able to sit on it for a day or two.
If you do all this and the smell still lingers, you might have to paint. When there was a fire in the basement where my parents lived (2 story apartment) the ins. co.'s cleaners painted all the rooms with an aluminum paint before painting with regular paint. This was in order to get rid of the smoke smell.
They also cleaned and washed EVERYTHING in my parents' apartment. It was literally emptied out and stuff was returned hanging on the hangers on which they were dried - which looked pretty funny in some instances - like one potholder per hanger. Plus my parents ended up with about 300 wire hangers!
Can you get someone to help you with all this physical work? You don't want to be stretching too much at this point.
Good luck!
Please help me i really need it?
Do you own a patio?
Do you cook outside in the summer?
How many times a week do you eat?
Would you rather own a barbecue that was made from recycled materials?
How much money would you be willing to spend on a barbecue?
If you where to buy a barbecue would you fuel it with gas or wood/charcoal?
Do you keep your barbecue equipment with your barbecue?
thanks this will help so much
john Please help me i really need it?
What kind of help do you need with this? Please specify if you need it translated (and if so, into what language), if you need sentence structure checked or if you need someone to answer these for you.
Do you cook outside in the summer?
How many times a week do you eat?
Would you rather own a barbecue that was made from recycled materials?
How much money would you be willing to spend on a barbecue?
If you where to buy a barbecue would you fuel it with gas or wood/charcoal?
Do you keep your barbecue equipment with your barbecue?
thanks this will help so much
john Please help me i really need it?
What kind of help do you need with this? Please specify if you need it translated (and if so, into what language), if you need sentence structure checked or if you need someone to answer these for you.
Please help me guys thanks so much?
Do you own a patio?
Do you cook outside in the summer?
How many times a week do you eat?
Would you rather own a barbecue that was made from recycled materials?
How much money would you be willing to spend on a barbecue?
If you where to buy a barbecue would you fuel it with gas or wood/charcoal?
Do you keep your barbecue equipment with your barbecue?
thanks this will help so much
john Please help me guys thanks so much?
1] no
2] chyea
3] everyday
4] nope
5] hmm $100? idk
6] gas...
7] yaa
hope this helped?Please help me guys thanks so much?
Do you own a patio? Nope
Do you cook outside in the summer? yes sometimes
How many times a week do you eat?I'm assuming you mean outside, only about once a month
Would you rather own a barbecue that was made from recycled materials?Yes definitely
How much money would you be willing to spend on a barbecue? 拢500
If you where to buy a barbecue would you fuel it with gas or wood/charcoal? Charcoal
Do you keep your barbecue equipment with your barbecue? no
Do you cook outside in the summer?
How many times a week do you eat?
Would you rather own a barbecue that was made from recycled materials?
How much money would you be willing to spend on a barbecue?
If you where to buy a barbecue would you fuel it with gas or wood/charcoal?
Do you keep your barbecue equipment with your barbecue?
thanks this will help so much
john Please help me guys thanks so much?
1] no
2] chyea
3] everyday
4] nope
5] hmm $100? idk
6] gas...
7] yaa
hope this helped?Please help me guys thanks so much?
Do you own a patio? Nope
Do you cook outside in the summer? yes sometimes
How many times a week do you eat?I'm assuming you mean outside, only about once a month
Would you rather own a barbecue that was made from recycled materials?Yes definitely
How much money would you be willing to spend on a barbecue? 拢500
If you where to buy a barbecue would you fuel it with gas or wood/charcoal? Charcoal
Do you keep your barbecue equipment with your barbecue? no
SURVEY: How do you like your turkey cooked?
For Thanksgiving?
~~~~~~~~~~~~~~~~~~~~~~
((( Roast Turkey )))
Roasting a turkey is the most traditional method of cooking a turkey. There are tons of basic instructions on how to roast a turkey that can be found online. Butterball.com provides instructions on how to roast a turkey and provides a chart that tells you how long it should be roasted per pound.
((( Smoked Turkey )))
Smoked turkey is said to be very flavorful. To smoke a turkey, you'll need a smoker (or a kettle type of grill) and aromatic hardwood chips. The smoker should be set at 240 degrees and slow cooked. Instructions on how to smoke a turkey can be found online.
((( Steamed Turkey (Tin foil) )))
Using a large sheet of tin-foil, line the oven pan and place the turkey in the center skin side up. Take the sides of the excess tin foil and bring them together so the entire turkey is wrapped but leave it a bit loose so that the steam can escape.
((( Deep Fried Turkey )))
Deep frying turkeys has become more popular in the last few years. People that have tried it say the meat is moist but not greasy. This method calls for a large pot with a basket (like a 40 or 60 quart pot) and a propane tank and burner. You must use an oil that has a high smoke point. Turkey's made this way are sometimes marinated before frying. (Tip: research this method carefully and have a fire extinguisher handy). Associated Content producer Alex Parsons has great tips for how to fry a Turkey.
((( Grilled Turkey )))
A turkey can be grilled like any other meat. A turkey can either be grilled straight on the grates of a grill or in a roasting pan. This can be done on either a gas or charcoal grill. For a barbecued turkey, use any barbecue sauce. The Food Network has basic instructions on how to cook a turkey on a grill.SURVEY: How do you like your turkey cooked?
Roasted 'SURVEY: How do you like your turkey cooked?
deep fried turkey is the best. you can rent the cooking equipment including the propane and burner all from the same place. call around you'll find one fairly quick. get the oil up to tempeture. and drop bird in breast first. cook for 1 min a pound. make sure you do the cooking far away from anything flamable, i.e. house, car, people, etc.
Whatever way the Honey Baked Ham store makes them.
I like it cooked well done. Not undercooked or overcooked :)
deep fried and smoked definately
I don't make it, so honestly I don't know which I eat haha. But I'm gonna go with roasted. I really wanna try deep fried though :D
Cajun Fried:
Like a Ham, don`t care for turkey
i like it when its dead.
deep fried :D
Steamed.
You really went all out for this question, eh?
deep fried
roast
raw turkey and then you get on top and hump it
~~~~~~~~~~~~~~~~~~~~~~
((( Roast Turkey )))
Roasting a turkey is the most traditional method of cooking a turkey. There are tons of basic instructions on how to roast a turkey that can be found online. Butterball.com provides instructions on how to roast a turkey and provides a chart that tells you how long it should be roasted per pound.
((( Smoked Turkey )))
Smoked turkey is said to be very flavorful. To smoke a turkey, you'll need a smoker (or a kettle type of grill) and aromatic hardwood chips. The smoker should be set at 240 degrees and slow cooked. Instructions on how to smoke a turkey can be found online.
((( Steamed Turkey (Tin foil) )))
Using a large sheet of tin-foil, line the oven pan and place the turkey in the center skin side up. Take the sides of the excess tin foil and bring them together so the entire turkey is wrapped but leave it a bit loose so that the steam can escape.
((( Deep Fried Turkey )))
Deep frying turkeys has become more popular in the last few years. People that have tried it say the meat is moist but not greasy. This method calls for a large pot with a basket (like a 40 or 60 quart pot) and a propane tank and burner. You must use an oil that has a high smoke point. Turkey's made this way are sometimes marinated before frying. (Tip: research this method carefully and have a fire extinguisher handy). Associated Content producer Alex Parsons has great tips for how to fry a Turkey.
((( Grilled Turkey )))
A turkey can be grilled like any other meat. A turkey can either be grilled straight on the grates of a grill or in a roasting pan. This can be done on either a gas or charcoal grill. For a barbecued turkey, use any barbecue sauce. The Food Network has basic instructions on how to cook a turkey on a grill.SURVEY: How do you like your turkey cooked?
Roasted 'SURVEY: How do you like your turkey cooked?
deep fried turkey is the best. you can rent the cooking equipment including the propane and burner all from the same place. call around you'll find one fairly quick. get the oil up to tempeture. and drop bird in breast first. cook for 1 min a pound. make sure you do the cooking far away from anything flamable, i.e. house, car, people, etc.
Whatever way the Honey Baked Ham store makes them.
I like it cooked well done. Not undercooked or overcooked :)
deep fried and smoked definately
I don't make it, so honestly I don't know which I eat haha. But I'm gonna go with roasted. I really wanna try deep fried though :D
Cajun Fried:
Like a Ham, don`t care for turkey
i like it when its dead.
deep fried :D
Steamed.
You really went all out for this question, eh?
deep fried
roast
raw turkey and then you get on top and hump it
Chemistry problem related to energy?
1. How do joules, calories, and nutritional calories differ?
2. Suppose you combine two solutions in a test tube and they react. How would you determine whether the reaction was endothermic or exothermic?
3. A classmate argues that the burning of charcoal must be an endothermic process because getting the charcoal started requires the input of a large amount of heat. Would you agree? Explain
4. Think of the different methods used to cook food. In what sort of cooking might you want to use cooking utensils with low specific heat? Wher might utensils with high specific heat be useful?Chemistry problem related to energy?
1) 4.18J=1cal 1nutritional calorie=1Cal=1000cal
2) if the test tube is becomes cooler, it's endothermic. if the test tube becomes warmer, its exothermic
3) You would disagree of course. The activation energy is high but the amount of heat and light generated by the reaction is much greater than the required input energy
4) You would want low specific heat in your pots and pans because you heat them up and they heat the food. (The stove heats the bottom of the pan which then heats the food). You want a low specific heat so that the pan heats up quickly. You would want a high specific heat with utensils that you have to touch while hot. The handle of pots and pans have high specific heats. Long stirring spoons and spatulas have high specific heats as well.Chemistry problem related to energy?
1. One calorie = 4.148 joules. One nutritional calorie = 1000 calories.
2. By the temperature change.
3. No. The energy you add at the beginning just supplies the necessary ';energy of activation.'; The reaction will give off much more heat than you need to add to start the reaction.
4. Your guess is as good as mine, good luck.
2. Suppose you combine two solutions in a test tube and they react. How would you determine whether the reaction was endothermic or exothermic?
3. A classmate argues that the burning of charcoal must be an endothermic process because getting the charcoal started requires the input of a large amount of heat. Would you agree? Explain
4. Think of the different methods used to cook food. In what sort of cooking might you want to use cooking utensils with low specific heat? Wher might utensils with high specific heat be useful?Chemistry problem related to energy?
1) 4.18J=1cal 1nutritional calorie=1Cal=1000cal
2) if the test tube is becomes cooler, it's endothermic. if the test tube becomes warmer, its exothermic
3) You would disagree of course. The activation energy is high but the amount of heat and light generated by the reaction is much greater than the required input energy
4) You would want low specific heat in your pots and pans because you heat them up and they heat the food. (The stove heats the bottom of the pan which then heats the food). You want a low specific heat so that the pan heats up quickly. You would want a high specific heat with utensils that you have to touch while hot. The handle of pots and pans have high specific heats. Long stirring spoons and spatulas have high specific heats as well.Chemistry problem related to energy?
1. One calorie = 4.148 joules. One nutritional calorie = 1000 calories.
2. By the temperature change.
3. No. The energy you add at the beginning just supplies the necessary ';energy of activation.'; The reaction will give off much more heat than you need to add to start the reaction.
4. Your guess is as good as mine, good luck.
Help with BBQ Grill basics!?
We just bought a charcoal grill and need a bit of pointers.
1) how long should the coals burn to heat up to cook hamburgers?
2) Should the little air vents be shut and the lid be shut while its heating up?
Thank you!Help with BBQ Grill basics!?
they need to turn to grey ash. 1/2 to 3/4 of an hour. vents need to be open to allow air flow around coals. closing the vents will extinguish the coals. more air flow=hotter grill. less air flow=cooler grill. trial and error and patience are key. don't be surprised or disappointed at first.Help with BBQ Grill basics!?
put a thin coat of cooking oil on the grills %26amp; bake them in the oven for an hour. your food won't stick to them. after that, be sure to clean (with the bbq brush) %26amp; oil the grill either after you use it or before you next use it.
happy bbqing!
When more than 50% of your charcoal is amber red your bbq is ready to cook. When you are trying to make it hot sooner, let the vent be open, but when bbq is ready and you need to maintain the constant heat, close the vent. Lid should be left open all the time unless you are trying to smoke your meat or trying to create oven like effect (when you want all round heat)
eg. If you are cooking whole chicken you may want to close the lid so chicken does not get burnt on one side while it is still to be cooked on the other side.
Here are some grilling tips from charcoalbob.com. It also has a cookout calculator that will help you with grilling times.
From 6 CB Grilling Tips
Charcoal Grills - Open all vents in the lid and underneath your grill. Use enough charcoal to solidly cover the entire charcoal grate with a single layer of coals. Then stack the charcoal to light it (or use an ever popular chimney style charcoal starter).
Wait until the entire stack of charcoal has a thin layer of white ash, then carefully spread the hot coals to again create a single layer of coals covering the entire charcoal grate. Place the cooking grate over the hot coals, cover and allow it to get searing hot (approximately 5 minutes).
Grilling great burgers - Believe it or not, calculating grilling times for hamburgers is a true challenge. That's because many factors - including the fat content of the meat and how tightly the burgers are formed - can effect grilling times.
Another important consideration is food safety. The USDA recommends that ground meats such as hamburger be cooked to a minimum doneness of Medium (160掳F).
For best flavor and grilling results, many experts recommend ground beef that is around 80% lean. Also, do not press the burgers too tightly together, as this may increase grilling time (or result in undercooked burgers).
1) how long should the coals burn to heat up to cook hamburgers?
2) Should the little air vents be shut and the lid be shut while its heating up?
Thank you!Help with BBQ Grill basics!?
they need to turn to grey ash. 1/2 to 3/4 of an hour. vents need to be open to allow air flow around coals. closing the vents will extinguish the coals. more air flow=hotter grill. less air flow=cooler grill. trial and error and patience are key. don't be surprised or disappointed at first.Help with BBQ Grill basics!?
put a thin coat of cooking oil on the grills %26amp; bake them in the oven for an hour. your food won't stick to them. after that, be sure to clean (with the bbq brush) %26amp; oil the grill either after you use it or before you next use it.
happy bbqing!
When more than 50% of your charcoal is amber red your bbq is ready to cook. When you are trying to make it hot sooner, let the vent be open, but when bbq is ready and you need to maintain the constant heat, close the vent. Lid should be left open all the time unless you are trying to smoke your meat or trying to create oven like effect (when you want all round heat)
eg. If you are cooking whole chicken you may want to close the lid so chicken does not get burnt on one side while it is still to be cooked on the other side.
Here are some grilling tips from charcoalbob.com. It also has a cookout calculator that will help you with grilling times.
From 6 CB Grilling Tips
Charcoal Grills - Open all vents in the lid and underneath your grill. Use enough charcoal to solidly cover the entire charcoal grate with a single layer of coals. Then stack the charcoal to light it (or use an ever popular chimney style charcoal starter).
Wait until the entire stack of charcoal has a thin layer of white ash, then carefully spread the hot coals to again create a single layer of coals covering the entire charcoal grate. Place the cooking grate over the hot coals, cover and allow it to get searing hot (approximately 5 minutes).
Grilling great burgers - Believe it or not, calculating grilling times for hamburgers is a true challenge. That's because many factors - including the fat content of the meat and how tightly the burgers are formed - can effect grilling times.
Another important consideration is food safety. The USDA recommends that ground meats such as hamburger be cooked to a minimum doneness of Medium (160掳F).
For best flavor and grilling results, many experts recommend ground beef that is around 80% lean. Also, do not press the burgers too tightly together, as this may increase grilling time (or result in undercooked burgers).
How Garage when up in Flames and My husband needs my support! How can I be there for him?
Memorial Day our garage went up in flames. We were just about to walk out the door and go visit my parents when suddenly my husband noticed our De attached garage in the back on fire. We then called 911 and the fire department was here in a matter of Seconds!
It took the firefighters a few minutes to get the fire under control and because the Fire station was walking distance from our house, things were under control really fast.
However 2 days ago my husband and I had a cook out during the Red Wings game. We have charcoal and 24 hours after the coals sit, my husband dumped them behind the garage in a Compost pile we have..
The Chief Firefighter said that the Charcoal probably was still hot and that could of caused the fire...But then today the Building inspector came over and can't figure out what caused the fire in our garage..
Now my husband is Crushed because he feels responsible. He feels horrible because if it wasn't memorial day, I would of been home alone and on Pregnancy bed rest, there is not much I could of done.
With a baby coming in less then 5 months, this was just another thing to get in our way...I am trying to be supportive. I know it was an accident but my husband is being SO hard on himself. Advice?How Garage when up in Flames and My husband needs my support! How can I be there for him?
I always find that hard times bring good memories. Now doesn't that sound odd? It's true! If you allow it. When bad things happen, go with the flow..and when you're in a marriage you need to realize that you guys are bestfriends, lovers, soul-mates, and much more. Since you are those things, you should always support each other.
Our best memories are of hard times...like when we got into the car accident on the way to our house for the first time...or when he got laid off from work. Those things united us and made us even stronger. Those memories hurt, and I remember crying on each other..and even getting into an argument..but those things made me realize we can handle anything that comes our way.
At least everyone was okay. Don't stress since you are pregnant and give him lots of love to make him feel better!
I wish you the best of luck and stay safe.
P.S. A few years from now you will be like, ';You remember that Memorial Day when we were suppose to go visit my parents and then the garage....'; and by then you'll have your little kid and he or she will say, ';What happened mommy?! tell me!!';
---
Everything happens for a reason. Maybe this was meant to happen now before the baby arrives.How Garage when up in Flames and My husband needs my support! How can I be there for him?
It just happened. It takes time to get over. Your husband is an adult and if you stop treating him like he's 13 years old and can't handle life then he'll probably act that way. Come on, give the guy some credit. He doesn't need you to fix everything he can handle this.
What exactly is your question here? It does seem likely that the coals were still hot, as that's the most logical explanation for the fire, but you will never know, and he will never do this again, I'm sure.
He's a grown man and you aren't his mother - stop tripping over yourself trying to make him feel better. Once you've made it clear you aren't going to make him feel guilty about this, let it go. You have bigger things to think about.
No harm, no foul. What could have happened didn't. So you lost the detached garage, ok it wasn't the house and everyone is ok. A lesson learned about what to do with your spent coal. The burnt garage isn't going to get in the way of your baby, it's something that happened, be done with it.
How is the garage burning ';another thing to get in our way?'; Doesn't seem like an issue. It is gone now so if anything it is out of your way. ;-)
Everyone feels bad about some event or another. People beat themselves up about car wrecks and accidental deaths. Seems to me you have bigger things to worry about.
Its just a garage.
His concern is a good sign. It shows his love and protectiveness for you and the baby. If he didn't care, that's when you should worry. Just tell him that it happened and you can't change that, you just have to learn. That's what life's about. And thank him for being so concerned about you and the welfare of your up and coming new edition. CONGRATS on the babe!
2yrs ago, our garage was on fire. We had a 2 car garage, but at the time only had one car.. my 2000 Mazda 626. My husband was staining wood. Later at 1am, we get the fire department pounding at our back door, because our garage was on fire. It wasn't a big fire and the fire department put it out before it spread. However my car got smoke and heat damage. The insurance company totalled it. I was upset and pissed. I drove that car (test drive) the day before the insurance company took it. It was fine.
My husband was upset and to this day is still very upset for what happen. The stained rag combust into flames causing the fire. Since he was staining, he blames it on himself. It was an accident. Neither one of us knew stained rag can combust.
He's still upset and so am I about the car because at the time the Mazda was the newest, nicest, coolest car I have ever owned. I have always had older vehicles. My grandfather sold me the Mazda when his wife died (it was her car). In reality I would never be able to afford a brand new Mazda. My husband and I took that car on our honeymoon traveling across the US. So not only was it a nice car, but alot of memories in a short about of time.
When the fire happened (and any time it comes up).He has told me more then once he feels responsible. I just tell him it's not his fault. It was an accident, but it's hard to be the brave one because I really do miss that car and he knows it.
best thing for you to do is to put out
He is being hard on himself for a damn good reason!!!
No mercy
You don't need to add fuel to the fire, but just sit back and watch him burn. Just don't let him get to the point where you think he's gonna do something stupid because of his regret.
With a baby on the way, he needs to realize that he has to pay attention and be every bit of man that he can be. Small mistakes are much better than huge one's like this. Safety is first, now!
You've heard the saying ';Think fast, speak slow'; right? Well I like to change it too ';Think fast, act slowly';, for advice on situations like this. He needs to think out almost every possibility for anything that could be potentially dangerous to his family. He should think of this whole incident as a reminder that life can come around and kick you square in the nuts, harder than you might have ever thought it could.
At least this whole ordeal didn't happen like you thought it might have...
Don't sugar coat it. There is a huge lesson to be learned here. Just make sure it doesn't turn into torture, that's all...
Even if it turns out that it wasn't of his ';doings';, you both have been given a reminder of how quickly things can turn disastrous. The real lesson would be learning how to be prepared to get you, and the family, out of the house without incident.
Hope everything works out for you!
It took the firefighters a few minutes to get the fire under control and because the Fire station was walking distance from our house, things were under control really fast.
However 2 days ago my husband and I had a cook out during the Red Wings game. We have charcoal and 24 hours after the coals sit, my husband dumped them behind the garage in a Compost pile we have..
The Chief Firefighter said that the Charcoal probably was still hot and that could of caused the fire...But then today the Building inspector came over and can't figure out what caused the fire in our garage..
Now my husband is Crushed because he feels responsible. He feels horrible because if it wasn't memorial day, I would of been home alone and on Pregnancy bed rest, there is not much I could of done.
With a baby coming in less then 5 months, this was just another thing to get in our way...I am trying to be supportive. I know it was an accident but my husband is being SO hard on himself. Advice?How Garage when up in Flames and My husband needs my support! How can I be there for him?
I always find that hard times bring good memories. Now doesn't that sound odd? It's true! If you allow it. When bad things happen, go with the flow..and when you're in a marriage you need to realize that you guys are bestfriends, lovers, soul-mates, and much more. Since you are those things, you should always support each other.
Our best memories are of hard times...like when we got into the car accident on the way to our house for the first time...or when he got laid off from work. Those things united us and made us even stronger. Those memories hurt, and I remember crying on each other..and even getting into an argument..but those things made me realize we can handle anything that comes our way.
At least everyone was okay. Don't stress since you are pregnant and give him lots of love to make him feel better!
I wish you the best of luck and stay safe.
P.S. A few years from now you will be like, ';You remember that Memorial Day when we were suppose to go visit my parents and then the garage....'; and by then you'll have your little kid and he or she will say, ';What happened mommy?! tell me!!';
---
Everything happens for a reason. Maybe this was meant to happen now before the baby arrives.How Garage when up in Flames and My husband needs my support! How can I be there for him?
It just happened. It takes time to get over. Your husband is an adult and if you stop treating him like he's 13 years old and can't handle life then he'll probably act that way. Come on, give the guy some credit. He doesn't need you to fix everything he can handle this.
What exactly is your question here? It does seem likely that the coals were still hot, as that's the most logical explanation for the fire, but you will never know, and he will never do this again, I'm sure.
He's a grown man and you aren't his mother - stop tripping over yourself trying to make him feel better. Once you've made it clear you aren't going to make him feel guilty about this, let it go. You have bigger things to think about.
No harm, no foul. What could have happened didn't. So you lost the detached garage, ok it wasn't the house and everyone is ok. A lesson learned about what to do with your spent coal. The burnt garage isn't going to get in the way of your baby, it's something that happened, be done with it.
How is the garage burning ';another thing to get in our way?'; Doesn't seem like an issue. It is gone now so if anything it is out of your way. ;-)
Everyone feels bad about some event or another. People beat themselves up about car wrecks and accidental deaths. Seems to me you have bigger things to worry about.
Its just a garage.
His concern is a good sign. It shows his love and protectiveness for you and the baby. If he didn't care, that's when you should worry. Just tell him that it happened and you can't change that, you just have to learn. That's what life's about. And thank him for being so concerned about you and the welfare of your up and coming new edition. CONGRATS on the babe!
2yrs ago, our garage was on fire. We had a 2 car garage, but at the time only had one car.. my 2000 Mazda 626. My husband was staining wood. Later at 1am, we get the fire department pounding at our back door, because our garage was on fire. It wasn't a big fire and the fire department put it out before it spread. However my car got smoke and heat damage. The insurance company totalled it. I was upset and pissed. I drove that car (test drive) the day before the insurance company took it. It was fine.
My husband was upset and to this day is still very upset for what happen. The stained rag combust into flames causing the fire. Since he was staining, he blames it on himself. It was an accident. Neither one of us knew stained rag can combust.
He's still upset and so am I about the car because at the time the Mazda was the newest, nicest, coolest car I have ever owned. I have always had older vehicles. My grandfather sold me the Mazda when his wife died (it was her car). In reality I would never be able to afford a brand new Mazda. My husband and I took that car on our honeymoon traveling across the US. So not only was it a nice car, but alot of memories in a short about of time.
When the fire happened (and any time it comes up).He has told me more then once he feels responsible. I just tell him it's not his fault. It was an accident, but it's hard to be the brave one because I really do miss that car and he knows it.
best thing for you to do is to put out
He is being hard on himself for a damn good reason!!!
No mercy
You don't need to add fuel to the fire, but just sit back and watch him burn. Just don't let him get to the point where you think he's gonna do something stupid because of his regret.
With a baby on the way, he needs to realize that he has to pay attention and be every bit of man that he can be. Small mistakes are much better than huge one's like this. Safety is first, now!
You've heard the saying ';Think fast, speak slow'; right? Well I like to change it too ';Think fast, act slowly';, for advice on situations like this. He needs to think out almost every possibility for anything that could be potentially dangerous to his family. He should think of this whole incident as a reminder that life can come around and kick you square in the nuts, harder than you might have ever thought it could.
At least this whole ordeal didn't happen like you thought it might have...
Don't sugar coat it. There is a huge lesson to be learned here. Just make sure it doesn't turn into torture, that's all...
Even if it turns out that it wasn't of his ';doings';, you both have been given a reminder of how quickly things can turn disastrous. The real lesson would be learning how to be prepared to get you, and the family, out of the house without incident.
Hope everything works out for you!
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