Sentences with phrase «meat side down»

Preheat your BBQ to 450 F and sear the ribs on high heat (open lid) for 6 minutes meat side down and then flip and grill for another 4 minutes.

Season pork ribs with salt and pepper and place meat side down in a large, high - sided sauté pan over medium heat.

Return the short ribs to the pot, meat side down in the liquid.

Once hot, add short ribs meat side down.

The only thing we can't seem to find a definitive answer on is whether you start the pig skin side down, or meat side down.

Second, sear the fillet, meat side down, over hot

Brush the meat side of the fillet with vegetable oil using a pastry brush, and grill it over hot coals, meat side down, until it is slightly browned about 3 to 4 minutes).

Carefully add the lobster, meat side down.

Not exact matches

It just sums up for me the worst down - side of the meat - market culture.

If you are using skin - on salmon, put the pink meat - y side down first, and cook for about 4 to 5 minutes.

In the meantime, working one at time, put the chicken breast between 2 sheets of clingfilm skin side down and pound it with the meat pounder until about 1/4 inch thin.

After a few minutes, when the chicken fat starts to render, flip the meat, skin - side down.

It seems that smoking the brisket with the fat - side down allowed all of the seasoning to drip off of the meat, leaving a bland watered down flavor similar to a boiled roast beef.

Cook the ribs bone side down, with the grill lid closed, for 3.5 to 4.5 hours, or until the meat just starts to shrink back from the ends of the bones.

When the ribs are almost tender, after a total of about 2 1/2 hours of cooking, remove from the racks, baste the meat side one final time with a thick coat of sauce and cook a final 30 minutes, bone side down.

Place the roast skin - side down on a work surface and evenly distribute the filling over the pork, leaving a 1 - inch border around the sides so the filling doesn't fall out when you roll the meat.

Tom Hi Tom, I prefer to cook my briskets fat side down on any cooker that has the fire underneath the meat.

Start the bird skin side down, liberally baste its top side with pineapple juice, and sprinkle on enough of a sweet rub to completely cover, but not cake on the meat.

I prefer to cook my briskets fat side down on any cooker that has the fire underneath the meat.

Because we always want to remember that meat comes from actual animals, and because working with a whole bird is an easier way to do that than breaking down, say, a side of beef at home.

2 Research Methodology 2.1 Research Data 2.1.1 Secondary Data 2.1.1.1 Key Data Taken From Secondary Sources 2.1.2 Primary Data 2.1.2.1 Key Data From Primary Sources 2.1.2.2 Key Industry Insights 2.1.2.3 Breakdown of Primary Interviews 2.2 Factor Analysis 2.2.1 Introduction 2.2.2 Demand Side Analysis 2.2.2.1 Rising Population and Rising Diversified Food Demand 2.2.2.2 Increasing Consumer Preference for Convenience Foods & Ready - To - Eat Meals 2.2.2.3 Demand for Convenience Foods in Developing Economies 2.2.2.4 Rising Demand for Meat Substitutes 2.2.3 Supply Side Analysis 2.2.3.1 Growing Fruits & Vegetables Processing Industry 2.3 Market Size Estimation 2.3.1 Bottom - Up Approach 2.3.2 Top - Down Approach 2.4 Market Breakdown & Data Triangulation 2.5 Research Assumptions 2.5.1 Assumptions

Add the red wine, if using, and deglaze your pan by scraping down the sides with a wooden spoon, incorporating all those tasty brown bits created during the meat browning stage.

Here I usually compromise, starting with the fat side up for the first half of the cooking time, then fat down for the last so the fat protects the bottom of the meat from being overcooked.

Place the seasoned lamb racks bone side down in the barbecue and cook over indirect heat until the meat registers 125 degrees F. on an instant - read thermometer, about one hour 15 minutes.

Working in batches, add meat and fat to food processor and pulse, scraping down sides as needed, until very finely chopped but not puréed, about 1 minute.

Grill, cut side down, pressing claws against grill, until meat is nearly cooked through, 6 — 8 minutes.

Place meat rib side down on a large roasting pan.

Be sure the meaty side is down now, and bake for another 1 to 1 1/2 hours or until the meat is tender.

Once it is flat, lay down another sheet of plastic and go to town with the smooth side of a meat mallet until the meat is about 1/3 of an inch thick:

These beef sliders are easy to make — and with leaner meat and simple flavorings (like Worcestershire sauce), they come down on the healthier side.

Sometimes I roast the chicken breast side down and it does help keep the breast meat extra moist and sometime I cook it breast side up (still amazing results & just a tad better looking).

This stuffing is just the thing to serve alongside meat (such as turkey on thanksgiving, natch) or as a vegetarian main dish topped with a crumble of fresh goat cheese, with some green vegetables on the side and a glass of crisp white wine to wash it all down.

As the waves lapped against the hull rocking us gently from side to side our attentive crew members circulated offering platters piled high with a selection of cheeses, meats, crackers, dips and veges which went down a treat.

While there are some side missions involving mining and exploring, the meat of the game is in shooting down enemies before they do the same to you.

From Path to the Meat Plateau, jump up onto the ledge to your right, jump down the other side, enter the doorway and collect the Moon from the chest within.

However, the patty is softer than a meat burger and falls apart pretty easily (it slides out of the sides of the bun as you bite down).

The really nasty firms, firms whose partners would break down crying in meetings with me, who would ring me with tales of despicable behaviour on the part of other partners, tales of callous, mean - spirited, vile, arrogant and spiteful individuals, have gone out of business ignominiously, for the most part, collapsing like slabs of rotting meat sloughing off the side of a dead horse.

Brown both sides quickly and turn down the heat right away or the meat will get tough.

2 Place the chicken breast side down on top of the vegetables (this will help keep the meat moist during cooking) and season with salt and pepper.