Sentences with phrase «on grate of grill»

Remove MUSHROOMS from marinade; place in prepared grill basket or directly on grate of grill; grill on medium heat with lid closed 8 - 10 minutes; flip each mushroom steak onto opposite side; close lid and grill another 8 - 10 minutes until cooked through.

Not exact matches

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.

Kabobs: Place similar sized chunks of fresh produce such as bell peppers, onions, cherry / grape tomatoes, button mushrooms and / or zucchini on skewers and grill directly on grates until they reach desired texture, about 3 to 5 minutes.

If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.Let chicken stand at room temperature for 30 minutes.

Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn't stick to the grill grates...

Place the steak directly on the grill grates on one side of the grill.

They spread the bread with mustard, then after grilling, spread the béchamel on the outside of the sandwich as glue for the grated cheese topping.

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.

Grill the zucchini strips (do not burn), on every strip of zucchini place one slice of Prosciutto, and some grated cheese, roll and secure with a toothpick.

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

Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

of lean ground beef 1/4 cup crumbled Stilton cheese (optional) 1 egg 1/2 onion, grated 1 tbsp Lea & Perrins Worcestershire sauce 1 - 2 tbsp BBQ sauce (I used Bull's Eye Guinness bbq sauce) 1/3 cup milled flaxseed 2 tbsp whole wheat breadcrumbs 1 tbsp grapeseed oil (for brushing on the burgers just before they go on the 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.

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 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.

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.)

Ours is made with a traditional tomato base, but a heady dose of Indian spices (coriander, cumin, brown mustard), as well as grated ginger, honey and chopped shallot, give it a depth of flavor that works wonders on steak, chicken and even grilled tofu kebabs.

Brush a thin layer of olive oil on to sliced pears and grill grate.

Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.

Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini.

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.

About 20 minutes before the beets are done, lightly oil the barbeque grates and lay the cauliflower steaks on the hottest part of the grill, then turn over and move to indirect heat.

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.

We did a reverse sear with a «Kiss of Smoke» and then finished it off on some Screaming Hot Grill Grates.

Brush the tops of the mushroom caps with some of the marinade left in the bowl and place tops down in the basket (or directly on the grill grate).

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.

Pour out the charcoal and pile it up on one side of the grill, covering half of the bottom grate.

Prepare grill for medium - high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and lightly oil grates.

Once you get one chimney's worth of charcoal hot, spread the coals in a ring around the perimeter of the grill and set the grate on top.

Place a wire rack on top of grill grate.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Prepare a grill for medium - high, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill); oil grate.

Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

(Or, you can grill on the grate of a gas or charcoal grill over medium - high heat, turning occasionally, 20 — 25 minutes.)

In this case, I have my kamado grill set up with the plate setter in between the fire and the grill grate and a chunk of peach wood on the Rockwood Lump Charcoal.

Prepare your gas or charcoal grill, making sure to oil the grates, using vegetable oil on a paper towel, held in a pair of long tongs.

Get some tortillas rich in fiber, add grated low - fat cheese (4 - 5 grams of fat per oz) between them, then grill both sides on an indoor barbecue or a cast - iron skillet.

Arrange fish on grate or place in grilling basket (the pieces should run diagonal to the grate), and grill about 3 minutes per side or until cooked to taste, rotating each piece 90 degrees after 1 1/2 minutes to create a crosshatch of grill marks.

I put some grated cheddar cheese into the mash after making it, and then also grilled some more cheddar cheese on the top of the mash once it had finished baking in the oven, it was scrummy.

1) Place the salt blocks on a grill grate of a gas grill over low heat, close the lid, and warm for 10 minutes while you prepare the chicken.

Maken» it fancy: Serve it over creamyParmesan polenta and drizzle with black truffle oil and garnish with fresh grated Parmesan and fennel fronds Serve on top of zucchini fritters and top with grilled halloumi cheese

After 5 - 7 minutes, toss potatoes and flip the onions and corn before spraying the area of the grill where the shrimp will be cooked with cooking spray, and placing the skewers on the grates.

Chef's Tip: For step 3, if using a charcoal grill, place the zucchini on the outer edges of the grill grate away from the coals to allow the cheese to melt.

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.

Brush a thin layer of olive oil on to sliced pears and grill grate.

Grill the zucchini strips (do not burn), on every strip of zucchini place one slice of Prosciutto, and some grated cheese, roll and secure with a toothpick.

I recently re-posted an image of a 15 month - old Alice Bee sitting on an outdoor grill, her feet on the grate next to a charcoal fire, preparing to flip burgers.

MY «Hamburger Special Topping:» Grill thick slices of Bosc Pears, skins on, on hot grates just to get grill - marks on (you aren't cooking the pears), and drizzle the grilled pear slices with a spritz of brandy and combine with a slice of marinated black mission fig from your Asbach Uralt cognac marinatingGrill thick slices of Bosc Pears, skins on, on hot grates just to get grill - marks on (you aren't cooking the pears), and drizzle the grilled pear slices with a spritz of brandy and combine with a slice of marinated black mission fig from your Asbach Uralt cognac marinatinggrill - marks on (you aren't cooking the pears), and drizzle the grilled pear slices with a spritz of brandy and combine with a slice of marinated black mission fig from your Asbach Uralt cognac marinating jar.