New to this site, and new to cooking, well cooking properly. I have in my possession a George Foreman grill, not because of the advertising hype, but because I have a very limited space for cooking ...
Basically, I just need the grate. From what material should it be made, to make it food safe? Any idea how I can obtain it in a reasonable price? Per Wikipedia (emphasis added): Asado (Spanish: ...
One of the signature items of the California-based burger chain In-n-Out Burger is the "Animal Style" burger from their secret menu, which features a mustard-fried burger patty. It has a slightly ...
I've never heard anyone else talk about this problem, but it seems to happen to me all the time: I've been grilling regularly on a Webber charcoal grill for about a year. I have done my best to ...
We cut beef stew into one inch cubes and pierce them on a stick with cherry tomatoes, onions, green peppers, etc, and grill them nicely. The meat is brown and grilled on the outside, pinkish in the ...
Possible Duplicate: How do you cook a steak like those found in fine steakhouses? hi, I have tried several times to cook steak at home but they were not as delicious and good as they were ...
When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely? How much water should be ...
I have a package of bratwurst that I am going to cook within the next few days. The only two beers I have in the fridge are a stout and a lager. I'm sure I could use the lager and it would turn out ...
Title says it all and this is not just a burger question, what about those steaks, chicken breasts, pork chops on the grill?
Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add anything to the meat and don't spend too ...