Sentences with phrase «cooking grate»

Place the brisket on cooking grate over the drip pan, fat side up, and indirectly cook as above adding more chips halfway through the cook.

Through hinged flap of cooking grate, add several more coals from second chimney to replenish fire (keep heat at medium).

Use grill brush to scrape cooking grate clean.

When the temperature stabilizes at 225 degrees F. (about 30 to 45 minutes after lighting), place the brisket on cooking grate over a drip pan.

Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300 ° to 350 °).

Set cooking grate in place, cover grill and allow to preheat for 5 minutes.

Big Green Egg offers five models, from the «extra large» with a 24 - inch cooking grate (about 452 sq. inches), to the «mini» with a 9 1/2 - inch grate.

Set cooking grate in place.

Oil cooking grate and place chicken on hotter side of grill.

Coat cold cooking grate of grill with cooking spray, and place on grill.

The durable, porcelain - coated cooking grates are easy to clean.

The grill is equipped with a cast iron cooking grate on the direct side of the grill and nickel plated grates for the indirect side of the grill and the top rack.

(The higher - end Weber Gold models have a hinged cooking grate to make refueling easier.)

Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.

When grill temperature is down to medium (about 400 °), scrub cooking grate with a grill brush, then wipe grate with a clean, dry rag to remove soot.

above cooking grate only 5 to 7 seconds).

The full direct method is created by removing the heat diffuser and then replacing the standard cooking grate or grates with the direct grill kit which is perfect for cooking burgers, steaks, thick chops and similar cuts of meat.

The grill is equipped with 5 / 16 - inch stainless steel cooking grates and has an 844 square inch cooking surface (expandable to 1,252 square inches).

This is enhanced by porcelain - enamelled cast iron GBS cooking grates and flavouriser bars.

Grill Dome has four models, from the «Large Extra Tall» with an 18 - inch cooking grate (about 254 sq. inches), to the «small» with a 13 - inch cooking surface.

Firm fish such as mahi - mahi, swordfish, shark, salmon and tuna can be grilled directly over medium direct heat on very clean and well - oiled cooking grates.

Place the meat, seafood or vegetables in the center of the cooking grate above the drip pan.

Place the pork on the cooking grate and roast 25 to 30 minutes per pound (about 2 1/2 to three hours) or until the pork has an internal temperature of 145 degrees F. Remove the roast from the grill and bring it into the kitchen.

For my cooker, I clipped the grate probe onto the cooking grate next to the roast and inserted the «meat set point» probe into the roast, being careful not to touch any bone.

Brush the cooking grates clean and oil the grill rack.

I used to make a black bread similar to this (when we lived in Chicago in the early 1990s when my kids were little)-- you cooked the grated onion in some boiling water and added the seeds to soften, and it also included coffee and chocolate.

When a good smoke develops, place the thighs on the cooking grate, skin side up, and cook for 1 hour.

Add four chunks of apple wood and one cup drained apple wood chips; stabilize the temperature of the Grill Dome at 225 degrees F. Place the pork on the cooking grate over a drip pan.

Once the chips start to smoke, place the chops in the center of the cooking grate and smoke - cook for about 15 minutes for rosy rare like the picture or a little longer for medium (pink) rare.

Place the pork on the cooking grate and roast 25 to 30 minutes per pound (about 2 1/2 to 3 hours) or until the pork has an internal temperature of 155 degrees F. Remove the roast from the grill, tent with aluminum foil and let stand for 10 to 15 minutes before carving.

When a good smoke develops and the temperature stabilizes around 225 degrees F., place the brisket on the cooking grate on the side opposite from the charcoal.

Placing ceramic fire bricks around the cooking grate will help maintain the grill's temperature by reducing convection heat loss.

Once the Grill Dome temperature is stabilized, place the chicken, skin side up, on the cooking grate and smoke - cook, with the Grill Dome cover down, for 50 to 60 minutes or until the thigh has an internal temperature of 165 degrees F. (If desired, the chicken may be brushed with your favorite barbecue sauce during the last 10 minutes of cooking.)

You can even it out some by dropping the stack down to the level of the cooking grate.

Place a water pan under the cooking grate and fill it with boiling water.

Put the chicken on a roasting rack in the pan, put the pan on the unheated side of the cooking grate, and roast for 20 minutes per pound or until the thigh has an internal temperature of 165 degrees F.

Refueling is difficult because the cooking grate and the food need to be removed to add charcoal or more wood chips for smoking.

Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking.

Place the cooking grate one the coals and place the pan with the turkey directly over the pan of water on the bottom with the legs facing the hottest part of the grill.

Cover your cooking grate with tin foil and then poke some holes in it to let the smoke through.

Put a drip pan under the cooking grate on the unheated side.

The grill has a 680 square inch cooking area and uses 1 / 4 - inch stainless steel round rods for the cooking grates.

With the damper all the way toward the fire pot, concentrated heat allows for high - temperature grilling (with or without the optional $ 89.95 custom - made Grill Grate «Direct Grilling» accessory); with the damper all the way open the grill has an even temperature across the cooking grate, allowing for low and slow cooking.

Set the stuffed jalapeños directly on the cooker grate.

Place the chicken in the center of the cooking grate, close the cover and cook for 1 hour.

Generously season the roast with the rub and place the roast, fat side up, on the cooking grate.

Place hot dogs on the cooking grate, cover, and smoke - cook for 1 hour.

First, the grill's cooking grates must be meticulously clean and well - oiled.