Sentences with phrase «got nice charred»

Got nice charred edges, perhaps because of sugars in ale.

When pan is just starting to smoke, place the jalapeno cut side down and cook for 3 - 4 minutes, flip and cook for another 3 - 4 minutes, pressing down slightly so you get a nice char on the outside.

A beef burger wants to be cooked in a ripping hot skillet or a blazing inferno on the grill to get some nice charring on the exterior before the middle has a chance to overcook.

I wish I had made mine in a cast iron, I was unable to get that nice char on the rice.

Better doing it as you described and getting that nice char on them.

You want to leave them on to get that nice charred flavor in your sauce.]

Grab your favorite salsa ingredients, for me this is tomatoes, onion and jalapeno (maybe even a clove of garlic or two), toss it in a little olive oil and stick it under the broiler until you get a nice char on the skin.

Brush with marinade and cook on the grill for approximately 5 minutes each side, or until the chicken is cooked through and the vegetables get a nice char.

To get the nice charred surface, place the sprouts cut side down, and cook undisturbed for the first 5 - 6 minutes.

You want to get a nice char on both onions and beets but do not roast the beets to the point of getting into chips.

Also, lob your lemon in half and put that on the grill, cut side down, until you get a nice char.

You won't lose them through the grates, plus you'll get a nice char without overcooking.

When the pork tenderloins reach 125 - 130 sear over hot coals to get a nice char all the way around and take it to 145 degrees

Love the potatoes — what a great way to roast and get a nice char all the way around!

When pan is just starting to smoke, place the jalapeno cut side down and cook for 3 - 4 minutes, flip and cook for another 3 - 4 minutes, pressing down slightly so you get a nice char on the outside.

Not exact matches

I've always used the 3/8» plank and have had great success with getting a nice smokey char.

I first grilled the poblano peppers (sometimes mislabeled as pasilla peppers) and ears of corn still in their husks (but with the silk removed) until the skins of the pepper were charred and the corn husks blackened to get a nice smoky flavor.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Depending on how you cut these you can have thick, soft fries with a slightly burnt top / edge or if you cut them really thin you can get»em to have a nice char, which resembles baked sweet potato chips.

If you're whipping up some burgers, making kabobs or anything else on the grill, just toss your ears of corn on when it's nice and hot, let them get a little charred and then just throw everything together in a bowl.