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.
Move the portobello caps to the cooler
side of the grill grates and top with a good melty (is that a word?)
Not exact matches
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.
Place zucchini over hot
side of grill, perpendicular to
grill grates.
Place the steak directly on the
grill grates on one
side of the
grill.
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.
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.)
Using a charcoal or gas
grill, prepare a two - level fire, setting one
side to medium heat (if using a charcoal
grill, bank all
of the coals to one
side of the kettle — you should be able to hold your hand five inches above the
grate for 3 to 4 seconds; if using a gas
grill, set one
side to medium heat and leave the other
side off).
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.
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.
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.
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.
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.