Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

[Q]: CONTEXT: Beer Can Chicken has a few tricks to have it turn out amazing as opposed to just average. I always take my thawed chicken and rub it all over inside and out with vegetable oil and pureed garlic (about one large clove). Then I coat the skin with seasonings like salt, pepper, seasoned salt or chicken/poultry seasoning like sage or an \Italian mix; you can use anything the you want. Cajun spice and lemon are also pretty good. The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick. I use a half a pop/beer can and then stuff the chicken and the bottom tray with onions, red peppers, garlic and celery. The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto medium heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken. Practice makes perfect....chicken. <sep> Q: Am I missing something with Beer Can chicken?###Do you have to use a specific beer? A: The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick
[A]: Should I use a sauce also?

[Q]: CONTEXT: What to doA dough should be generally risen by size anyway, not by time. But it is also very forgiving, so it will probably still give you decent edible bread if you do it by time. The best way is to wait until it has doubled, no matter what the clock shows. But you insist on going by the clock, don't change the time, wait the 30 minutes. It may be underproofed (with such a short time given by the recipe, there is virtually no chance of overproofing it), but the same would have happened if you were using the original amounts and going by the clock. Dough proofing and timeThe rising time for dough at room temperature is not affected by recipe scaling, the time it takes a specific dough to double will be the same regardless of the size of your batch. If the temperature in your proofing container is significantly different from the dough temperature, you will see some effect on rising times with different batch sizes and dough shapes, as the center of the dough will need some time to get to the same temperature as the proofing container, and warmer dough rises quicker than cold dough. This is unlikely to have a measurable effect at dough amounts used by home bakers, especially considering that the possible proofing temperature window is rather narrow. <sep> Q: How does halving a bread recipe impact rising time? A: the time it takes a specific dough to double will be the same regardless of the size of your batch
[A]: So the time is about the yeast and not the recipe size?

[Q]: CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours. <sep> Q: Where can I get local grains in bulk? A: This really depends on the locale Q: can i get them at the super market? A: farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this Q: are there any websites to buy grains? A: you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help Q: where can i find a natural food co op? A: in Seattle we have a couple of Washington State grain farms and mills
[A]:
i live in florida. do they have a co op?