Sentences with phrase «on cooking grate»

Place the brisket on cooking grate, fat side up, over drip pan, and indirectly cook as above.

When a good smoke develops, place the chops on the cooking grate, lower the cover and smoke - cook the chops about 1 to 1 1/2 hours or to an internal temperature of 155 degrees F. Remove chops from smoker, tent with aluminum foil and keep warm until service.

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

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

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

When the temperature stabilizes, add 1 1/2 cups of drained wood chips to the coals and place the pheasant on the cooking grate, skin side up, and lay the bacon strips atop the breasts.

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

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.)

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.

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.

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.

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.

Set the stuffed jalapeños directly on the cooker grate.

Not exact matches

According to Floyd Cogan, «The proper way to make chili - mac is to place cooked spaghetti (al dente) on a plate and cover it with chili, with grated Parmesan cheese on top.»

Jean de Lery, in the account of his adventures among the Indians of Brazil, about 1557, describes the wooden grating set up on four forked posts, «which in their language they call a «boucan;» on this they cooked food with a slow fire underneath, and as they did not salt their meat, this process served them as a means of keeping their game and fish.

My recipe: Grate some peeled celery root (not cooked) on the large holes.

Spray grill grate with cooking spray and place chicken on grill.

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

Heat oil in a pressure cooker, add finely chopped vegetables, crushed garlic and grated ginger in it and sauté for 2 - 3 minutes on medium heat.

Grate and dice the vegetables, and cook the udon noodles as instructed on the package (I cooked mine in boiling water for approx. 4 minutes).

Oil grill grate, place chicken breasts on grate, and cook about 5 - 7 minutes per side.

Prior to putting tofu on the grill, clean the grill meticulously and then coat with non-stick cooking spray or rub the grates with oil.

It appears the restaurant uses a flat griddle or saute pan to cook the fish, since the tender tilapia would fall through the grate on a barbecue grill.

Preheat your oven to 400 degrees F. Place chicken on a broiler pan lined with a grate that has been sprayed with a non-stick cooking spray.

2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower

When going on the grill, I'll pile up a full chimney of coals under one side of the grill grate and cook them full blast from start to finish, flipping occasionally until they're done.

You grate sweet potato, form it into circles in your pan, keep your pan on medium heat so they don't burn while cooking, then let them spend some quality time in the pan until they're golden and crisp.

Beyond rye flour - one of the best blueberry pies I've ever made was based on a Cooks Illustrated recipe which used grated apple in the filling to provide a natural pectin - it really kept the filling from falling all over the place.

Then grate two small carrots into it, mix it up using a fork / spoon, add some extra cinnamon on top and BOOOOOOM — > cooked - > done.

Recipe by: Brooke Lucy for Bluebird Grain Farms Serves 4 - 6 (yields 12 2» diameter fritters) Ingredients: 3 cups grated zucchini (about 2 medium) 3/4 cup Bluebird's Farro Porridge — dry (yields 1 1/2 cups of cooked porridge) 1 large egg 1/4 cup Bluebird's Emmer Flour 1/2 cup vegetable oil Ground Pepper Sea Salt Method: On stovetop bring to... Continued

I also added a bit of romano cheese grated on top before cooking for a little twist.

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

On a very clean, thoroughly oiled grate, grill the fish until just cooked through, about 10 minutes per inch of thickness of the fish.

You'll need to measure the temp at the grate though, because it will be different than the temp gauge reading on a cooker like that.

In a cast - iron skillet set on the grate, cook the reserved chile seeds until blackened.

Place pears on grate and cook until edges begin to brown and curl up, turn over and cook other side for 3 - 5 additional minutes.

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

Greasing with olive oil a 13 x 9 ceramic dish, I layered cooked the cooked kale then the parsnips then grated cheese, cut up celery and fennel and cooked leeks then grated cheese, finishing with cut up carrots then grated cheese and pouring the cream mixture on top finishing with with grated nutmeg and fennel fronds.

Rinse the cauliflower florets thoroughly, and pulse them in a food processor until they are the texture of short - grain cooked rice (or grate the florets as finely as possible on a box grater).

Place foil packets directly on grill grates (or a rimmed baking sheet if using oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14 — 16 minutes.

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.

Coat food grate with cooking spray; place on grill over medium - high heat (350 ° to 400 °).

Lay pizza dough flat on grill grates and cook one side until crispy, about 3 - 5 minutes.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

Besides adding smoky flavor, cooking salmon on a plank eliminates the triple pitfalls of grilling fish — drying out, sticking to the grate or breaking when you attempt to turn it.

With its roots in southern USA, «BBQ» here does not fall under the classic kiwi definition of «cooked on a grate over a gas or charcoal fire.»

Otherwise you can add to your sandwich some cooked vegan bacon, scrambled «eggs» (tofu), grated vegan cheese, hummus spread or you could fry a vegan patty and put it on your sandwich or bread roll.

I grated potatoes and a little onion (oh, the non-vegan part coming...) and an egg to bind, then put into a pie shell — baked for 30 min at 400, brushed a little oil on and cooked another 10 minutes.

Place the coconut oil and onion slices in a large pan and let this cook on low heat for a few minutes before adding the chopped or grated garlic.

Grilled salmon or trout with umami relish * (Brush olive oil on the skin - side of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan cheese, 1 tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1 tablespoon soy sauce or tamari and 2 tablespoons extra virgin olive oil.