Sentences with phrase «meat side up»

When they are finished cooking, place your ribs on a pan with the meat side up and baste them with the sauce.

Arrange ribs meat side up on a cooling rack.

Place ribs, meat side up, in a large roasting pan.

Arrange the ribs, meat side up, on the rack and smear with some of the garlic paste.

Preheat the charcoal grill to 250 F. Place the ribs meat side up on the grill and cook with indirect heat, with the grill closed, for 4 hours, or until the ribs are tender.

I smoke them meat side up for the entire time and then wrap in aluminum foil to let stand for about an hour.

Put the ribs on the cooker meat side up.

Arrange the lobster halves on a warm plate, meat side up.

Not exact matches

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

Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter.

Its versatility is another big point in its favor: it can be used as a side dish, accompanying meat or fish; as part of an appetizer line - up; a topping for a bruschetta or snuggled in a sandwich!

The other day I read that the day of the family dinner plate being made up of a main protein (meat, chicken, fish), a side of carbohydrates (rice, pasta, potatoes), and then a side of veggies (carrots, broccoli, whatever is languishing in the fridge), is quickly losing ground as the best idea of what dinner should look like.

I've made this recipe several times without the meat as a side dish but with a little protein added, it becomes a great one - dish meal and a good way to use up some of your leftovers.

Slow cooked together in one giant pot, these are so easy and delicious, all you have to do is grill some meat to go with them and maybe toast up some crusty bread or rolls to serve on the side.

Once browned, turn off the heat and sit the meat fat side up in the pan.

Pour the apple cider vinegar into the pot along with the stock and make sure the liquid comes half way up the meat on all sides.

Place the meat, fat side up in a roasting pan fitted with a rack.

Carefully place the lobster meat back into the shell, pink side up.

If the liquid reduces to less than three - quarters of the way up the sides of the meat, stir in a little water.

The sauce will reach about halfway or so up sides of the meat.

If you leave this silver skin on, when it's cooked it will tighten up that section of the medallion and synch up the meat on that side, making it tough and not cook very evenly.

Place meat on grill rack over the drip pan, fat side up.

I like to do the whole shebang in a large roasting pan and toss it right on the stove top (taking up two burners on one side) to brown the meat and make the sauce.

Arrange the manti close together, meat - side up, in a well - buttered pan.

When the drumsticks are done, lean them meat - side - up against the thighs to drain, then sprinkle the chicken with fine sea salt.

The book is then broken up into classic categories: appetizers, dips ad salads, soups, fish, poultry, meat, dairy, sides, and desserts.

After about 1 hour of cooking, when the juices start to bead up on the meat, lightly brush the ribs on both sides with the Honey - Chipotle BBQ Sauce and rotate the slabs for even cooking.

When you're serving a beef roast, you want a side dish with flavor that will stand up to the meat, but won't overpower it.

On impulse, I added a handful of sugar snap peas — growing in abundance near the grill — as a crunchy side dish for a quickie lunch break from yard work (and a worthy repeat of the previous nights» dinner for four — even meat - eaters give thumbs - up to grilled portabella mushrooms).

Growing up in a family of meat eaters that love to have cookouts, I used to love coming up with sides that I got to eat and that my whole family could enjoy.

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).

Set roast, fat side up, on wire rack over a foil - lined baking sheet and roast meat until probe thermometer or an instant - read thermometer registers 118 ° for medium - rare, 2 - 3 hours.

The geniuses in the BA Test Kitchen came up with a method that prevents dryness in a few ways: By searing the chop on one side, rather than both, you're giving the meat less opportunity to dry out.

Today, steakhouses in Temecula serve up fine cuts of the highest - quality meats paired with unique sides made from locally - sourced ingredients.

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

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.

After that, put it fat - side up in a Dutch oven — self - basting for the win — and pour some orange juice and herbs around the meat.

Carefully place lamb in pot and pour in water to come halfway up sides of meat.

Place meat on grill rack, fat side up, over the drip pan.

Grill up the skewers about 5 minutes or so on either side until the meat is nice and charred and it's cooked through.

I grew up on meat and two sides or ground beefy - type casseroles and such, never beans or tofu or anything like that.

We eat it for breakfast with eggs and parsley, serve it up for lunch with a fresh salad, have it as a side for dinner with red meat — it's so, so good.

When top Chicago chefs visited a Northwest Side lunchroom this fall and found bags of Tostitos with ground meat as the main course, their first instinct was to roll up their sleeves and start cooking.

So instead, we roll up the meat and we roll up the cheese and we put some bread on the side.

Very lovely, all the family enjoyed this dish but my «meat and potatoes» husband needed a little something extra to fill him up and thought this is better suited as a side dish.

Turn the chicken over (now skin side up again), add another quarter of cilantro, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone), for another 15 - 20 minutes.

broccoli, 1 oz cream cheese and full fat ranch dressing... I am coming up with 28 g protein... 8 g carbs... and whatever the 2 Tbsp of ranch would be... My question is that on the carb side of things it gives the net carbs and the protein for a certain vegetable... Do I count the protein of the vegetable and add it to my meat protein??

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).

Maybe for diabetics a boot camp approach of a short but very intense initial period of pure WFPB / no added oil to get get their insulin sensitivity and insulin production back up with a gradual shift to the above idea of meat on the side so that they don't think that they will never be able to eat their favorite foods ever again.

Then encourage them when they serve themselves to structure their plate the same way with large amounts of the starchy and non-starchy vegetables in the center with a small side of meat so they fill up on the good stuff rather than eating meat until they are full.