Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.  <sep>  Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs  Q: What makes you say that? A: the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them  Q: How long should I confit or braise them? A: If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first  Q: At what temperature? A: 200 degrees  Q: Are there any other steps? A: then resting them in the fridge for a day or so in oil  <sep> FOLLOWUP_Q: What abouy the grilling process?
cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin

CONTEXT: Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature. Check out amazingribs.com, and also get your money back. The instructions on the packaging border on fraud.  <sep>  Q: I burn my ribs to a crisp, what does "medium high" mean? A: You should cook at a temperature between 250-300F  Q: Where should I put the ribs on the grill without them catching on fire? A: You should turn the left burner on, and put the ribs in the right side of the grill  Q: So I shouldn't cook them directly on the flame? A: Ribs should not be cooked with direct heat, generally  Q: oh Okay, I got a new grill and seems like I am just burning food, how long should I cook the ribs to not burn them? A: typically for 4-5 hours  Q: oh wow, okay so I guess I should ignore the instructions from the package? A: The instructions on the packaging border on fraud  <sep> FOLLOWUP_Q: Good to know, it says 12 -15 minutes on each side and then indirect heat for an hour, so yeah, how many hours should I do on each side with your method?
typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between bones, not when they hit a certain temperature

CONTEXT: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well.The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb). It is sometimes served with one of each. There are exceptions and, though not as common, other types of kebab may be used.If you perform a Google search for Chelo kebab recipe you will get tons of results. Most of the recipes include both the rice and the kebab.  <sep>  Q: What sort of kebab is used with Chellow Kebab? A: Chelo (or Chellow) kebab refers to the entire dish which consists of the kebabs (usually 2), rice, and usually grilled tomatoes. Sometimes other accompaniments are included as well  <sep> FOLLOWUP_Q: Does it have a special dish in which it is served?

The most common types of kebabs used for this dish are koobideh (ground beef) and barg (ground lamb

