If that happens, move the chicken to the cooler
side of the grill until the flames subside.)
When grill is hot, using tongs, place chicken skin side down on hot
side of grill until there are nice grill marks (about 5 minutes).
If a flare - up does happen, just move the steak over to a cooler
side of the grill until the flames die down — then keep on grilling.
Not exact matches
Put the chicken, skin
side down, directly over the hot part
of the
grill and
grill, covered,
until the skin is browned, 3 to 4 minutes (don't leave the
grill at this point because flare - ups may occur; if they do, move the chicken away from the flame).
Place the fish skin -
side - up on the
grill, or in a broiler pan, and
grill or broil
until the surface
of the fish browns and blackens in spots, about 3 minutes.
It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices
of provolone cheese, and
grill in the double -
sided grill 3 to 4 minutes, or
until bread is crisp and cheese is melted.
Grill chicken breasts about 8 minutes per
side or
until an internal temperature
of 160 has been reached.
Char on both
sides and then place the wedges on their backs (rind
side down) on the cool
side of the
grill to bake
until they wedges are soft all the way through (about 20 minutes)
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.
Flip once,
grilling on the other
side for 6 to 8 minutes or
until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted into the thickest part
of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite - sized pieces.
Using metal tongs, apply the meat to the hot
grill, browning and caramelizing the surface
of the meat, turning
until all
sides are nicely seared.
I didn't marinade at all, but rather I simply salt and peppered a couple pork steaks,
grilled until browned and then slipped them into a pan with the Al Pastor marinade, covered with aluminum foil, and set on a cool
side of the
grill to braise for 1.5 hours.
It's a hummus quesadilla and it doesn't get any easier: stuff your hummus
of choice into a corn or flour tortilla, add a little shredded cheese and
grill on both
sides until crisp and cheese is melted.
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.
Lightly brush both
sides of the bread with oil, then
grill over moderate heat
until lightly charred on the bottom, about 1 minute.
Place slice
of bread on top, buttered
side up, cover with a lid and
grill in skillet
until bread becomes golden.
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.
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).
Arrange chicken thighs, skin
side down, on grate over hottest part
of grill and
grill, turning halfway through,
until lightly charred, 5 — 10 minutes.
Meanwhile, place avocados cut
side down on cooler
side of grill and cook
until lightly charred, 3 to 5 minutes.
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 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.
Brush the meat
side of the fillet with vegetable oil using a pastry brush, and
grill it over hot coals, meat
side down,
until it is slightly browned about 3 to 4 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.)
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.
Place onion slices in one half
of pan and kale in the other, lightly salt, and
grill for about 3 minutes on each
side or
until nice caramelized
grill marks appear.
For your vegetable
side, drizzle the extra sugar snap peas leftover from Tuesday with a bit
of olive oil, pop them in a
grill basket, and
grill just
until lightly charred — they'll be delicious with the salmon.
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.
Grill 7 - 8 minutes on each
side or
until desired degree
of doneness.
Grill corn, turning frequently until lightly toasted on all sides, about 8 - 10 minutes, depending on the heat of your g
Grill corn, turning frequently
until lightly toasted on all
sides, about 8 - 10 minutes, depending on the heat
of your
grillgrill.
Add steak to pan;
grill 5 minutes on each
side or
until desired degree
of doneness.
Cover with a second piece
of bread and
grill for a minute or two on each
side or
until golden brown.
Meanwhile,
grill the eggplants
until charred on both
sides and tender, about 5 minutes (if the eggplants get too dark too quickly, move them to the cooler
side of the
grill).
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).
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.
You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant lengthwise (thin but not too thin), place in a bowl with a teaspoon or two
of salt, let sit for approximately 20 minutes, drain but do not rinse, then
grill until tender (careful not to burn) for approximately 1 - 2 minutes on either
side (can be
grilled on a barbecue or a pan
grill), remove
grilled eggplant to a clean plate and continue
until all the eggplants are
grilled.
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 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.
Grill until fish just flakes when tested with a fork, about 5 minutes per
side for each inch
of thickness.
Brush the corn cobs with some olive oil and
grill all
sides of the corn
until nicely roasted.
Move to cooler
side of grill and continue to
grill until cooked through, about 5 minutes longer.