Fine Cooking - Grilling (Special 2016)

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Extra resources for Fine Cooking - Grilling (Special 2016)

Sample text

Toss with the chicken. Cover and refrigerate for up to 2 days, or let sit at room temperature while the grill heats. Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Grill the chicken, covered, until it has good grill marks, about 5 minutes. Turn and continue cooking until the chicken is browned all over and cooked through (make a nick in a couple of the thicker pieces with a paring knife), about 15 to 20 minutes total. Set on a platter, sprinkle with the cilantro, and serve with the lime wedges for squeezing.

Of the oregano, the soy sauce, vinegar, Worcestershire, sugar, and garlic. Season the beef with 1 tsp. salt and 1 tsp. pepper and transfer to the bowl, tossing to coat. Refrigerate, covered, for at least 8 and up to 24 hours. Prepare a gas or charcoal grill fire for direct grilling over medium-high heat (400°F). While the grill heats, thread the beef onto long metal (or soaked wooden) skewers, leaving a little space between the pieces, and let sit at room temperature. Grill the beef until grill marks form, about 2 minutes.

Dark brown sugar 1 tsp. ground cayenne 2 Tbs. unsulfured molasses 1 tsp. ground cumin 2 tsp. pure vanilla extract 1 tsp. ground coriander 4 bone-in pork rib chops (14 to 12 inches thick; 2 to 3 lb. total) For ThE SPiCE rub 1 Tbs. sweet hungarian paprika 1 Tbs. dark brown sugar 4 tsp. ground ginger 1/8 tsp. ground cinnamon GriLL ThE ChoPS Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F). Sprinkle 2 to 3 Tbs. total of the spice rub generously over all sides of the chops.

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