how to grill - propane gas grill with grill cover

4 pieces of roasted chicken under bricks/you need: 4 pieces, each wrapped in aluminum foil;
Oak blocks for fire, or 2 cups of wood (preferably oak)
, Soak in cold water for 1 hour to cover, then discharge 2 large, complete, boneless, skinless chicken breast (
12 to 16 ounces per ounce)
Or four half milk (
6 to 8 ounces per half)
1 teaspoon coarse salt 1 teaspoon black pepper 1/2 to 1 teaspoon red pepper flakes 1 tablespoon chopped garlic 1 tablespoon chopped fresh rosemary Juice 1 lemon 1/4 cup
Virgin olive oil 1.
If full breasts are used, cut each breast in half.
Trim any muscle or excess fat on the chicken breast and discard it.
Rinse the breast under cold tap water, then drain and suck dry with paper towels.
Sprinkle salt, cracked black pepper and red pepper slices on the breasts on both sides.
Sprinkle it on the breast with garlic and rosemary and pat it with your fingers.
Arrange the breasts in Africa
Active baking tray.
Pour the lemon juice and oil on it and soak it in the fridge for 30 minutes to 1 hour and turn it over several times. 2.
Set the grill to directly Grill and preheat to high.
In the best place in the world, you will make a fire with Oaks.
Alternatively, smoke using gas or charcoal, plus soaked wood chips.
If using a gas grill, place all the wood pieces in the smoker's box or in the smoker's bag and warm up until you see the smoke. 3.
When preparing for cooking, brush and refuel the grill grate.
If you use a charcoal grill, throw the pieces on the coal.
Arrange the chicken breast on the hot grate, and all the chicken breast is oriented in the same direction, with a 45-degree angle to the grate bar.
Put a brick on each.
Bake the breast until cooked, 4 to 6 minutes on each side, rotate the breast 90 degrees after 2 minutes on each side to produce an attractive cross
Grill marked hatch.
To test doneness, poke the breast of the thickest part with your finger.
It should feel strong to touch.
Transfer the breast to a plate or platter and eat it once.
4 Mexican mushrooms/you need: sauté or frying pan or 10 to 12 bamboo skewers, soak in cold water for 1 hour to cover, then drain;
1 cup of wood (preferably oak), unsoaked; spray oil (optional)
1 pound mixed mushroom (
It is best to have exotic mushrooms including stone cakes, Morchella, oyster mushrooms, hedgehog mushrooms, lobster mushrooms, etc)
Additional 3 tablespoons
Freshly squeezed olive oil 2 cloves of garlic, chopped coarse salt and black pepper 2 plum tomatoes, roasted (page 393)
1 medium onion, leaves, roasted (page 380)
Cross-bake, slice and seed with 2 or more jalapeno (
For a hot mixed grill, leave the seeds inside)
2 tablespoons chopped coriander, plus small branches decorated with 2 tablespoons of lime juice thin lime slices, decorated with 1.
Set up a grill for direct barbecue (
See page 10 for charcoal and page 16 for gas)
Warm up to high
If a gas grill is used, place wood chips in a smoker's box or in a smoker's bag (see page 17)
Warm up before you see the smoke. 2.
Wipe the mushrooms clean with a wet paper towel.
Trim the mushrooms neatly and cut any large mushrooms in half or two so that all mushrooms are roughly the same size.
When preparing for cooking, if using a charcoal grill, throw the pieces of wood on the coal. 3. Stir-
Grill Method: Preheat the grill pan on the grill.
When preparing for cooking, gently spray the pan with oil, and when doing so, remove it from the grill.
Stir the mushrooms and oil together and add them to the pan.
Bake until the mushrooms turn brown, shake the pan for 6 to 10 minutes, stir the mushrooms with pliers to make sure they are cooked evenly (
Handle the pot using Grill gloves).
When the mushroom Grill, season it with salt and pepper.
Skewer method: as shown in preparing mushrooms, skewer mushrooms in the second step facing the page.
When preparing for cooking, brush the side of the mushroom with oil and season it with salt and pepper.
Roast mushrooms on each side for 3 to 5 minutes, and bake with oil before and after turning;
When done, the mushrooms turn brown and tender for a total of 6 to 10 minutes. 4.
Transfer the roasted mushrooms to a large bowl (
Can be solved if necessary.
Add tomato, onion, jalapeno, chopped coriander and green juice.
Season with salt and pepper.
It is decorated with lemon slices and cilantro branches and provides services at the same time. Tip -
To add flavor, I like to mix roasted mushrooms with roasted peppers, tomatoes and onions.
Grill them first before putting in the mushrooms as they take longer to cook and chop.
Change: to add flavor, add chopped garlic and chopped coriander or parsley to olive oil, then add mushrooms or brush your teeth on mushrooms.
For a more European version of this dish, stir or apply mushrooms with garlic
Vanilla butter or tarragon butter on page 450.
Replace the Mexican peppers with roasted sweet peppers and parsley or basil.
You can also add some crispy bacon or pancetta. BASIL-
4 tuna steaks (
3/4 to 1 inch thick;
6 to 8 ounces per ounce)
1 bunch of fresh basil, wash and chop 4 cloves of garlic, lemon peel Juice cut into 3 pieces of half lemon (
3 to 4 tablespoons)
1 tablespoon white wine vinegar 1 cup
1 teaspoon of salt 1 teaspoon of black pepper 1.
Trim any skin or dark or bloody spots on tuna.
Rinse the tuna under cold tap water and suck it dry with paper towels.
Place the steak in an unresponsive baking tray. 2.
Put basil, garlic, lemon peel, lemon juice, vinegar, oil, salt and pepper into a food processor or blender and stir until smooth.
Pour the mixture over the tuna and marinate it in the fridge for 30 minutes to 2 hours, flipping the tuna steak several times. 3.
Set the grill to directly Grill and preheat to high.
If a gas grill is used, place wood chips in a smoker's box or smoker's bag if required (see page 17)
Warm up before you see the smoke.
When preparing for cooking, brush and refuel the grill grate.
If using a charcoal grill, throw the wood pieces on the coal if needed.
Drain the tuna steak and put it on the grill.
Grill until cooked to taste, 2 to 3 minutes per side, rare 4 to 6 minutes per side, Medium 4 to 6 minutes per side, rotate the steak 45 degrees in 2 minutes to form an attractive grill trace.
The steak outside should be brown.
The method of cooking the test (see page 55).
A rare steak will be very soft with a little resistance on the surface; a medium-
The steak will slowly become cooked;
The steak will also be strong.
Transfer the steak to the plate or platter and rest for 3 minutes.