Sentences with phrase «per side of grilling»

Six minutes per side of grilling gave us nice juicy medium rare steak — maybe a bit closer to medium.

Six minutes per side of grilling gave us nice juicy medium rare steak — maybe a bit closer to medium.

Not exact matches

Place the chops on the grill and cook, covered, about six minutes per side or to an internal temperature of 145 degrees F.

Grill chicken breasts about 8 minutes per side or until an internal temperature of 160 has been reached.

Once the fish has marinated for at least 30 minutes (not much longer than that because of the lime juice), then cook it on a stovetop grill pan or outdoor grill for about 3 to 4 minutes per side.

Grill the slices of angel food cake for 1.5 - 2 minutes per side or until grill marks are formed; remove from the Grill the slices of angel food cake for 1.5 - 2 minutes per side or until grill marks are formed; remove from the grill marks are formed; remove from the heat.

Move the meat to a cooler part of the grill (or lower the broiling rack) and cook for another 2 minutes per side.

At the last African themed dinner party that I hosted, I served two cheesy baked plantains per person along with a side of grilled bacon and some coleslaw and this went down a treat.

Grill the fish for a couple of minutes per side or until it has reached desired doneness.

Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160 ˚F.

Grill the swordfish until the steak has good grill marks on both sides and the interior of the steaks is cooked medium and still is moist, approximately 3 to 4 minutes per Grill the swordfish until the steak has good grill marks on both sides and the interior of the steaks is cooked medium and still is moist, approximately 3 to 4 minutes per grill marks on both sides and the interior of the steaks is cooked medium and still is moist, approximately 3 to 4 minutes per side.

Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it.

Cook medallions, covered, about two to three minutes per side or to an internal temperature of 145 degrees F. Remove medallions from grill, tent with foil, and keep warm in a low oven until service.

Second, remember the five - minute rule — grill the butterflied salmon approximately five minutes per inch of meat per side (10 minutes total grilling time).

Grill the chicken for seven to eight minutes per side or to an internal temperature of 165 degrees F. Transfer the chicken to a warmed platter and bring to the kitchen.

Next, sear the patties over the hottest side of the grill for about three minutes per side.

Place the patties on the hot side of the grill and cook them about three minutes per side.

Remove the pork chops from the fridge and grill on the BBQ for approximately 4 minutes per side depending on the thickness of the chop.

Brush lamb with oil and cook on BBQ grill, under broiler on rack, or on lightly oiled grill pan until nicely charred and just cooked through, about 3 minutes per each of 4 sides.

Form the mixture into about 8 like - size sliders, and place on a hot grill, allowing to cook an average of 3 minutes per side.

Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium - rare, about 6 minutes per side.

Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Brush the halloumi with a little bit of olive oil and grill for 1 - 2 minutes per side until grill marks appear and the cheese is just beginning to melt.

Grill the flank steak until desired doneness reached, about 5 minutes per side for medium rare (depends on thickness of steak).

Briefly grill each slice of bread for about 30 seconds per side until lightly grill - marked.

The basic guideline for grilling fish is 10 minutes per side per inch of thickness.

Remove steaks from marinade, pat dry and grill to desired doneness; about 3 - 4 minutes per side for medium rare (internal temperature of 125 ° -130 °F).

Season the tuna with the Chef of the Future and place your Ahi Tuna directly onto the grill for about 2 minutes per side.

Grill burgers, rotating every 2 minutes, about 4 minutes per side for medium, topping with cheese during last 2 minutes of cooking.

Drain the shrimp and grill them for a couple of minutes per side or until opaque.

Preheat the grill for medium high direct cooking and grill the chops six to eight minutes per side or to an internal temperature of 155 degrees F. Tent with foil and keep warm in a low oven until service.

Place the meat on a grill about 8 inches from the embers for 8 minutes per side (or until little puddles of blood appear on top of the meat).

Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160 degrees Fahrenheit.

Grill the ostrich over medium - high direct heat, turning frequently, about 5 to 7 minutes per side or to an internal temperature of 145 to 155 °F.

Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side.

Remove to a plate to rest, toss zucchini with remaining tablespoon olive oil and a pinch of salt and grill for about 2 minutes per side.

Grill on each side of the pineapple rings, and the flesh side only of the banana halves with the lid down until you get a bit of char marks, about 4 - 5 minutes per side for the pineapples, and about 3 - 4 minute for the single side of the banana.

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.

Cook sliders on a grill or grill pan until a thermometer registers 160 ° (medium) or desired degree of doneness (3 - 4 minutes per side).

Once the grill is hot, place the skewers of chicken on grill and leave on for approximately 4 minutes per side, or until chicken is cooked through.

Grill the fish for a couple of minutes per side or until it has reached desired doneness.

Place the sliders on the hot grill and cook for 2 minutes per side (the meat should reach an internal temperature of 160 °F / 71 °C).

When it's done marinating, skewer your chicken with vegetables in between and grill over high heat for about 4 minutes per side (this may vary based on the size of your chick chunks).

Reduce heat of grill to medium and grill peaches 1 minute per side or until just starting to release their juices and and onions 3 minutes per side, or until softened.