Sentences with phrase «juicy meat grilled»

Because nothing says burger greater than a big slab of juicy meat grilled or sizzled on the stove - top with a toppling - over presentation, right?!

Not exact matches

This recipe gives you tender, juicy ribs like you cooked them all day, without the grill or the meat smoker — these are oven - baked BBQ ribs!

Place cut lemon and lime on grill along with the chicken and grill until there are some grill marks ~ grilling the citrus halves warms up the fruit and makes it super juicy to squeeze and serve with grilled meat.

Brushing your steaks with mustard - based marinade will make your meat perfectly soft and juicy from the inside, while the grill will give you the crispiness you love!

This juicy peach salsa tastes great with grilled chicken and you can also serve it with meat and fish.

Yet perfectly grilled chicken — with crisp, browned skin and juicy, succulent meat — is relatively simple if you learn to manipulate the heat.

The meat is marinated in loads of garlic and Mexican oregano and then grilled over a hot fire so until it is nicely charred on the outside, but still juicy on the inside.

The ideal combo for some juicy grilled meat!

Add juicy cherries, crunchy celery, and a mustardy dressing for the perfect accompaniment to grilled meat, poultry, or fish.

Squeeze the soft, juicy grilled lemons over the meat, or cut the lemons into pieces to eat skin and all.

We at BA have happily risked burning our knees on undermounted tabletop grills to consume large platters of charred, juicy meat and tender seafood wrapped in lettuce, not to mention eating our weight in kimchi and vegetable sides.

In theory, chicken under a brick is a brilliant idea: Put a whole spatchcocked bird flat on the grill, weigh the whole thing down with a couple of foil - wrapped bricks for speedy cooking and maximum surface area for crisping, then grill until the skin is crackling and the meat is juicy.

Cubes of skewered, grilled meat - slightly charred on the outside and still juicy inside - are now a featured dish at many restaurants in Russia, including little hole - in - the - wall cafés called shashlychnaya that specialize in this savory fare.

Cubes of skewered, grilled meat — slightly charred on the outside and still juicy inside — are now a featured main course at many Russian restaurants, from upscale eateries to little hole - in - the - wall cafés that specialize in this savory fare.

When grilled right and allowed to rest, meat is naturally juicy and saucy.

We were having a blast with heirloom tomatoes, juicy stone fruits, and all the grilled meat, but we'll have to wait a whole year for our Danny and Sandy-esque reunion with grilled pizza (pictured above in all its glory) and rosé cocktails.

We like ours with 80 percent meat and 20 percent fat, which yields a juicy burger that won't cause flare - ups on the grill when excess grease hits the coals.

Marinated and grilled, this recipe produces meat that is tender, juicy and flavorful.

All that's left for me to do is throw a good source of protein on the side, such as grilled chicken, a juicy beef patty, a few tasty meatballs, some delicious braised meat, a few slices of leftover roast, a handful of cooked shrimp, a piece of grilled salmon, some scotch eggs (or even plain hard boiled eggs) or, if I'm really in a pinch (or caught completely unprepared) canned tuna fish.

Really spice rubs, tender meats that fall off the bone, juicy burgers, and grilled veggies with blistered skins that reveal a whole new flavor profile — what is not to love?!

The Architec GripperWood Concave Cutting Board allows you to keep grilled and roasted meats juicy by never separating the meat from the juice.

Grill for 2 to 3 minutes per side (the center - cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant - read meat thermometer inserted in the thickest part registers 140 °F for medium and the meat is juicy and slightly pink in the center.