BARBECUE COOKING TIMES. ROAST COOKING TEMPERATURE. DOWNHOME COOKING
Barbecue 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
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
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
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