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On the grill, use a bunch of strong herbs like thyme or rosemary as a brush and baste the meat with garlic-infused butter or oil.
On a gas grill, use low heat, or cover the grill until most of the fat has dripped off the meat.
Or, if you are really committed to the grill, use it to cook low and slow.
Carefully remove your cooked pizza from the grill, use a pizza cutter to slice your pizza then serve your masterpiece!
Staying on the cool side of the grill, use tongs to flip your steak over often, about every minute or so.
If you don't have or don't know how to use an outdoor grill, use an indoor grill pan on a stove top burner for the same results.
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A grill using wood or hardwood charcoal is ideal, but briquettes or even gas will do.
At Han Joo, each tabletop grill uses infrared heat to cook everything to an eerie evenness.
1. Start gas grill, using burners only on one side to achieve a heat of 250 to 300 degrees.
Along the Bowery in the East Village, Phebe's Tavern and Grill uses water and occasionally a diluted bleach solution.
The pub's menu was designed around a wood-fired grill, used to cook burgers, steaks, seafood, and beer-battered pizza.
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