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Place the peppercorns and thyme into a square of cheesecloth. Fold the ends of the cheesecloth up and tie to secure. Heat the wine, shallots, garlic and cheesecloth bag in a 2-quart saucepan over medium heat to a boil.
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The griddle or pan may be prepared with oil (or butter), and the food is cooked quickly over a high heat. Griddle-grilling is best for relatively greasy foods such as sausages. Some griddle-grilled foods may have grill marks applied to them during the cooking process with a branding plate, to mimic the appearance of charbroil-cooked food.
"5 Day Fire Grilled Oaxacan Chicken" – chicken pieces (in a 36-hour brine, then marinated for 3 days in a Oaxacan spice blend—chipotle, garlic, salt, sugar, red onions, cilantro, lemon and lime juices), cooked with white oak on an all-wood fired Argentinian asado grill, finished in the oven for 20 minutes and char-grilled again, topped with ...
Preheat the grill to medium. Pour the tomato sauce into a baking dish and spoon the fishy mash in an island in the middle, leaving a bit of tomato sauce showing round the edge. Top with the cheese (mainly covering the mash) and put under the grill until golden brown. Recipe courtesy of Bought, Borrowed, Stolen by Allegra McEvedy/Conran Octopus ...
A gas grill burner is the central source of heat for cooking food. Gas grill burners are typically constructed of: stainless steel, aluminized steel, or cast iron, occasionally porcelain-coated. Burners are hollow with gas inlet holes and outlet 'ports'. For each inlet there is a separate control on the control panel of the grill.