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The beef tasted of the grill.
We classified the visual images into six types based on the texture and the ratio of the width of the grill to the height of the grill.
The specific release limit (SRL) was not exceeded with any of the grill pans using water and oil.
Grease from one dripped down the back of the grill and started a fire.
This makes the average price of the grill itself appear much lower than it actually is.
The indirect nature of the grill makes a perfect tray of veggies.
Just imagining the sizzle of the grill gets me hungry.
It's the very extension of the grill master's identity.
The heat of the grill makes the dough perfectly crisp.
Place the greens on the hottest part of the grill until they slightly char, 1 to 2 minutes depending on the temperature of the grill.
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Simply slide the fish/foil 'platter' on-to and off-of the grill.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com