Sentences with phrase «side of the grill cook»

Not exact matches

If you use charcoal in a kettle grill, mound it in two piles on either side of the cooker, leaving the middle of the grill open.

If you have a traditional charcoal grill, such as the ever - popular Weber One - Touch (the 18 1/2 - inch and 22 1/2 - inch models range from about $ 100 to $ 180), you can smoke food by banking the charcoal on both sides of the kettle and cooking the food indirectly.

If using charcoal, pile the briquettes on one side of the grill, leaving the other side unheated so you can cook over indirect heat.

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

If the heat is too high, you can move the potatoes to the edges or sides of the grill to cook on indirect heat.

George Foreman made a household name for himself showing how an indoor grill could cook meat with less fat in half the time, yet his gourmet gadget — as well as other two - sided countertop grills, such as panini presses — offer an unlimited range of speedy, tasty veg options.

You'll most often find socca cooked street - side on fiery grills, where the resulting flatbread is coarsely chopped and served in a cone with a sprinkling of salt and pepper.

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.

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

Grill about 5 - 8 minutes each side, depending on the thickness of your chicken, until the chicken is cooked through.

Place tuna on grill rack coated with cooking spray and grill 2 minutes on each side for rare or until desired degree of doneness.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

Pan grill kebabs for approximately 4 minutes on each side (including sides), for a total of approximately 16 minutes or until bacon is crisped and salmon cooked through.

So, err on the side of undercooked because they will continue to cook even when you remove them from the grill.

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 pork chops on both sides until cooked through (USDA recommends an internal temperature of 145ºF for pork).

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

Meanwhile, place avocados cut side down on cooler side of grill and cook until lightly charred, 3 to 5 minutes.

Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill.

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 160Cook 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 160cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160 ˚F.

Brush both sides of the steaks with the olive oil; spray the grill with non-stick cooking spray, then place the sprayed grill on pre-heated barbecue.

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.

Cook the meat over high heat to sear in the juices, then move it to an indirect side of the grill and finish cooking until you reach the medium rare temperature inside.

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.)

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.

Sprinkle sugar mixture over cut side of peaches, cover grill and cook until sugar has melted and caramelized and peaches are easily pierced with a sharp paring knife, 3 to 6 minutes longer.

Place the chicken breasts skin - sides down on the grill, and cook, flipping once, until they have reached the internal temperature of 165º, 8 minutes on each side.

Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

I grill regularly — pretty much any meat I can think of — but I'm having trouble picturing hot grill + bacon without either an intermediary pan or moving the bacon over to the cool side of the grill to cook more slowly.

It is faster to fry it and if you have one of those side burners on the grill then you can cook it out there.

Move the burgers to the cooler side of the grill; cover them and cook them another three or four minutes or to the desired degree of doneness.

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

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.

Transfer the swordfish to the cooler side of the grill and continue to grill until the fish is cooked through, 5 to 8 minutes longer for a 1 1/2 - inch - thick steak (if your piece of fish is thinner or thicker, adjust the grilling time accordingly).

Move the burgers to the cooler side of the grill, cover, and cook them another three to four minutes or to the desired doneness (the USDA recommends all ground meats be cooked to an internal temperature of 165 degrees F.).

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.

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.

Grill each side until it appears cooked most of the way up — you want a thin band of pink still left in the center of the fish.

Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer.

On the mild side of hot (especially after cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you over with one bite, whether you use it on ribs or other red meat, chicken, turkey legs, shrimp or veggies on the grill, in the oven, or on the stove top.

After 5 - 6 total minutes on the first side, flip them over, moving the pieces that are cooking slower to the hotter part of the grill.

Using a stovetop grilling pan, sear both sides of the squash until cooked, about 5 - 7 minutes.

Move to the cooler side of the grill and continue to cook for another 10 mninutes.

Once all the toppings were on the already grilled side of the bread, back out to the grill the pizzas went where they cooked for a few more minutes under a closed top grill.

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.

Place steaks on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.

Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium - rare.

While beef is cooking whether on the grill or in the oven, drizzle with olive oil and either place oil side down on the top rack of the grill or in the oven

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.