Sentences with phrase «cooler side of the grill»

Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3 - 5 minutes for breast meat; 12 minutes for bone in leg / thigh meat).

Brush all sides with Pepper Glaze and seal in foil, return to cool side of grill for 15 to 20 minutes.

Cook bacon in a large skillet over medium heat (or, grill over a campfire over indirect heat, moving to cooler side of grill as needed to control flare - ups) until browned and crisp, 10 — 12 minutes.

Meanwhile, place avocados cut side down on cooler side of grill and cook until lightly charred, 3 to 5 minutes.

Using a grill: Set up a charcoal grill for indirect heating and place the salt block on the cooler side of the grill.

Place the marinated (and soon to be) grilled pineapple wedges over the hot coals, but the stem should be on the cool side of the grill

Grill till a char is achieved then move to the cool side of the grill to bake till the pineapple core is soft or a knife glides through it easily:

Char on both sides and then place the wedges on their backs (rind side down) on the cool side of the grill to bake until they wedges are soft all the way through (about 20 minutes)

I didn't marinade at all, but rather I simply salt and peppered a couple pork steaks, grilled until browned and then slipped them into a pan with the Al Pastor marinade, covered with aluminum foil, and set on a cool side of the grill to braise for 1.5 hours.

Place tofu on the cooler side of the grill and cover it.

Arrange the wings skin - down on the cooler side of the grill.

To make these on the grill as I did, simply place the dish alongside whatever you're grilling on the cool side of the grill with the lid down to heat through and melt the cheese (20 - 30 minutes).

Shake off the excess marinade and place the mushrooms bottom side down on the cool side of the grill to soak up the smoke flavor and yes, these will be reverse - seared Portobello mushrooms:

Move the portobello caps to the cooler side of the grill grates and top with a good melty (is that a word?)

Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160 ˚F.

If that happens, move the chicken to the cooler side of the grill until the flames subside.)

Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack.

Move the burgers to the cooler side of the grill; cover them and cook them another three or four minutes or to the desired degree of doneness.

Meanwhile, grill the eggplants until charred on both sides and tender, about 5 minutes (if the eggplants get too dark too quickly, move them to the cooler side of the grill).

Turn the ribs over and move to the cooler side of the grill.

Transfer the swordfish to the cooler side of the grill and continue to grill until the fish is cooked through, 5 to 8 minutes longer for a 1 1/2 - inch - thick steak (if your piece of fish is thinner or thicker, adjust the grilling time accordingly).

Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer.

Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes.

Place the pork shoulder on the rack over the aluminum pan, on the cool side of the grill, and close the lid, keeping the vents open.

If necessary, halfway through the cooking, carefully transfer the fish to the cooler side of the grill.

Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium - rare.

Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160 degrees F. Remove the chicken from the grill and let stand, covered, for 10 minutes.

Prepare a grill for indirect cooking and place the lamb pieces on the cooler side of the grill.

Place the chiles on the cooler side of the grill.

Put the jalapeños on the cooler side of the grill.

Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off.

Warm the pitas by placing them on a cooler side of the grill and turning them frequently, do not burn them.

Once you have a nice char on both sides, move the steak to the cooler side of the grill and check the temperature to get a sense of how much longer you will need to cook it.

Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer.

If a flare - up does happen, just move the steak over to a cooler side of the grill until the flames die down — then keep on grilling.