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Barbecue Cooking Times

barbecue cooking times

    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.

  • meat that has been barbecued or grilled in a highly seasoned sauce

  • barbeque: cook outdoors on a barbecue grill; "let's barbecue that meat"; "We cooked out in the forest"

  • Cook (meat, fish, or other food) on a barbecue

  • a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit

Packed in like Sardines

Packed in like Sardines

Let me give you a little tip about riding the Metro Rail to and from the Rodeo. DON'T DO IT!!!

I thought I was slick by taking the rail to the Rodeo Cook-off. Other than having trouble finding parking along the route with no change in my pocket it was a relatively nice ride.

When we arrived we walked up a fairly short way to where they collect the tickets. From there they had a shuttle that took us way around to the other side of the complex where the Cook-off Tents were located.

Afterward there was no shuttle, we had to walk all the way back around to where we started from and it was quite tiring. I was already tired from several hours of dancing and I had just spent the last hour before we left walking around the carnival so by the time we got back to the trains this fat boy was beat. I was looking forward to taking a nice leisurely ride back to my car.

But oh, no, that was not to be.

To get to the train area we were herded into a long tent which acted as a tunnel leading to the train platform. There were literally thousands ahead of us waiting to get on the train. Most were drunk and many were getting beligerant and aggressive. One asshole in particular was hoping to pick a fight with whoever he could. His wife had her hands full with him.

After waiting for about 30 minutes in this tunnel we made it to the platform where we waited for another 20 or so minutes.

It was on the platform where I lost Michelle. She needed to pee very badly. Some people had crossed the street to go in the bushes. She went to join them, but got cold feet when she got over there.

About this time the train finally arrived and although it was pretty full we pushed on anyway. I have never been so confined before. I really couldn't move hardly at all. We were squeezed in tight! This photo was taken two stops later after some people had gotten off giving us just a little bit of breathing room.

Before the train took off I saw Michelle walk past the door on the platform. I didn't know if she made it on the train or not.

By the time we finally got to my stop I had made friends with all of my neighbors, but I was glad to get off my train.

When I got off the train I was able to get my phone out of my pocket and see that Michelle had sent me a text. She made it on the phone. But when I got off I didn't see her? Is she still on? Did she get off already?

Turns out she got off several stops earlier because she saw a Starbucks and went to pee.

I made my way to the car and went to pick her up. The rest of the trip home was uneventful.

Lineback Barbecue Potatoes

Lineback Barbecue Potatoes

Linebacker Barbecue Potatoes

Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 1.5 hours

4-6 extra large baked potatoes
8 ounces sour cream
2 tablespoons Hidden Valley® Ranch dry seasoning mix
8 ounces whipped butter or margarine
3 cups fine shredded cheddar cheese
1/3cup chopped fresh scallions
6-8 slices cooked bacon, crumbled

1.Prepare your outdoor grill for indirect heat, by building a charcoal fire on one side of the grill, leaving the other side void. Preheat the grill to 450 degrees Fahrenheit.

2.Wash the potatoes and wrap them with aluminum foil. Place the wrapped potatoes over the void side of the grill, close the grill lid, and cook for 1? hours or until the potatoes soften. Remove the potatoes and set aside.

3.In a small bowl, mix the sour cream and the Hidden Valley® Ranch Seasoning mix.

4.Cut each potato open and add butter, seasoned sour cream, cheese, scallions, and bacon bits. For added impact, try topping your overstuffed potatoes with grilled chicken, turkey, beef, or pork.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal

barbecue cooking times

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Roast Lamb Cooking Times : Cooking Lessons : Free Cooking Catalogs.

Roast Lamb Cooking Times

roast lamb cooking times

    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.

    roast lamb
  • Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton.

  • lamb roast: a cut of lamb suitable for roasting

Easter Sunday

Easter Sunday

One of my best Easter Sundays! I cooked roast lamb (and two shanks) with savoy cabbage, carrots, brokkoli, roast potatoes, homemade gravy (none of that Bisto shit!) and yorkshire puddings. Not to forget mint sauce!!! For afters we had banoffi pie, carrot cake and chocolate cake with whipped cream. Lots of wine and beer, too!

Luckily the weather was great so we could eat in the garden!

Checking the Progress

Checking the Progress

Just another shot to show the change in colour as the meat cooks. Don't forget, if you're going to pop the lid off every now and then to check up on it like I did, you'll want to add more hickory from time to time, and you'll also want to extend the cooking time a little to make up for the heat lost while the lid is off.

roast lamb cooking times

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Wheat free cooking recipes. Cooking turkey on the bbq. Cooking potatoes in the microwave.

Wheat Free Cooking Recipes

wheat free cooking recipes

    cooking recipes
  • (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

    wheat free
  • The ingredient listing of this product does not include wheat.

Oat Pumpkin Pancakes

Oat Pumpkin Pancakes

Oat Pumpkin Pancakes
(vegan, wheat-free)
This recipe makes about 5 BIG pancakes or you can absolutely make smaller size pancakes! Feeds 2 hungry people (vegan or non-vegans). Also since I like to use oat flour instead of wheat flour these pancakes are ridiculously MOIST and delicious.

1 cup oat flour
1 super ripe banana
1 cup soymilk
1/2 cup pumpkin puree
1 tbsp safflower oil (sunflower or canola oil work too)
1 tbsp agave nectar
1 tbsp baking powder
1/4 tsp sea salt
dash ground cinnamon
pinch ground nutmeg
pinch ground ginger
pinch ground cloves
Optional garnish: pumpkin seeds, pomegranate

1. In a large bowl stir together the oat flour, baking powder and sea salt. You can make oat flour by using a food processor to grind up some fast cooking oats. I actually use a coffee grinder to make my oat flour - makes it super fine!

2. In another bowl mash the super ripe banana then add pumpkin puree, soy milk, oil, spices and agave. Mix well.

3. Add wet ingredients into dry ingredients and mix. Lumps are okay.

4. Heat up a pan or two and add some high heat oil such as sunflower, safflower, or coconut oils.

5. Add batter to pans that have been pre-heated to a low-medium heat. You choose the size and shape you want! First side will be anywhere between 5-8 minutes and second side up to 5 minutes. Just follow the same technique for any other pancakes here!

6. Serve and garnish at will! Add some pumpkin seeds, pomegranate, earth balance, agave nectar or maple syrup....and so on!

Whole Wheat-Blueberry Muffins Recipe

Whole Wheat-Blueberry Muffins Recipe


2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
3/4 cup fat-free (skim) milk
1/4 cup vegetable oil
1/4 cup honey
1 egg
1 cup Gold Medal® all-purpose flour
1 cup Gold Medal® whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw


1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.

2. In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.

3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

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