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.tender and | .slices thick | mushrooms | |
brown nicely until minutes, 8 to 6 High, | Portobello | ||
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.side per minutes 8 to 7 for |
| salmon/boned) | |
High on cook position, flat the using If | .thick | ||
tuna, (sword, | |||
.position closed the | |||
steaks Fish | |||
in grilling when minutes 7½ to 6 High, |
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.side per minutes 2 to 1 | .oil olive virgin extra |
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for sear position, flat the in grilling If |
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with rub and/or taste to Season | Shrimp | ||
.minutes | |||
.well Dry .devein and Shell |
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2½ to 2 position, closed the in Sear, |
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.overcook | .oil olive virgin |
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not Do .side per minutes 3 to 2 |
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extra with rub and/or taste to |
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for sear position, flat the in grilling If | sea Scallops, | ||
Season .well Dry .discard and | |||
.minutes |
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(muscle) “foot” tough Remove |
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2½ to 2 position, closed the in Sear, |
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.minutes 4 to 3½ High, | .marinated if well Drain | thick | |
.marinate or taste to Season | cutlets, Turkey | ||
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.dry be | .taste to Season |
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will meat or appearance in pink slightly | .pounded be may .medallions | tenderloin Pork | |
be should minutes, 4 about Sear, | thick |
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.pink) |
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of signs no with clear run will juices |
| thighs skinless | |
– 180°F of temperature (internal .side | .fat visible all remove | ||
boneless, | |||
per minutes 10 to 8 for high on cook | thickness, even to Spread | ||
Chicken, | |||
position, flat the in grilling If .minutes |
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10 to 8 for position, closed the in High, |
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.pink) |
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of signs no with clear run will juices | .same) the be should | halves | |
– 170°F of temperature (internal .side | breast skinless | ||
grilled be to (all inches ¾ to ½ | |||
per minutes 10 to 8 for high on cook | boneless, | ||
of thickness even an to Pound | |||
position, flat the in grilling If .minutes | Chicken, | ||
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9 to 7 for position, closed the in High, |
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| .meat dried in result |
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.160°F of temperature Internal .chops | will long too Grilling .interior | chops loin | |
the of thickness the on depending | pink Pale .thickness same | ||
pork Boneless | |||
minutes, 9 to 4 for Grill High, | be should time one at grilled | ||
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| chops All .thick |
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| thick | |
minutes 5 to 3 Sear, | .marinate or taste to Season | ||
medallions, | |||
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| Lamb | |
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Times and Temperatures | Preparation | Meat | |
Grilling Suggested | |||
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