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Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring.
Chicken tenders (also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets) [citation needed] are chicken meat prepared from the pectoralis minor muscles of the bird. [1] [2] These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). [3]
It has a round hole through the center, with a hexagonal cross-section. It is used primarily for barbecue as it produces no odor, no smoke, little ash, high heat, and has a long burning time (exceeding 4 hours). Extruded charcoal is made by extruding either raw ground wood or carbonized wood into logs without the use of a binder. The heat and ...
Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, [19] [20] [21] to the point that the edges are charred, or charred grill marks are visible. [22] Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic lava rocks or infrared heat sources, [ 23 ] offering meats that ...
The heat source is almost always beneath the cooking surface and for gas-fired applications this is referred to as an under-fired broiler. Most commonly the charbroiler is a series of long evenly spaced metal ribs over a large combustion chamber filled with an array of burners that may have a deflector, briquettes or radiant between the burner ...
To heat a meal, the bag is first torn open, and a sealed food pouch is placed inside. About 1 US fluid ounce (30 mL) of water is then added to the bag, using the line printed on the bag as a marker. The chemical reaction begins immediately, and takes about 12 to 15 minutes to heat a food pouch to about 60 °C (140 °F).
Charcoal lighter fluid is a flammable fluid used to accelerate the ignition of charcoal in a barbecue grill. It can either be petroleum based (e.g., mineral spirits) or alcohol based (usually methanol or ethanol). It can be used both with lump charcoal and briquettes. Lighter-fluid infused briquettes, that eliminate the need for separate ...
Portable charcoal grills are small but convenient for traveling, picnicking, and camping. This one is loaded with lump charcoal. The legs fold up and lock onto the lid so it can be carried by the lid handle. The portable charcoal grill normally falls into either the brazier or kettle grill category. Some are rectangular in shape.