10
4.
Drop smoke chips directly on or between the cooking grates. This will add smoke avor to the ribs.
5. Determining when pork ribs are done can be tricky and color is not an indication of
doneness. Smoke from burning wood chips can turn the interior of the meat pink and
leave you with the impression that it’s not cooked. If you can move the rib bones back
and forth without a lot of resistance the meat is cooked. A better judge is to remove the
ribs after an hour and use an instant read thermometer inserted into the thickest part of
the meat away from the bone.
6. Infrared energy cooks dierently than conventional gas or charcoal grills - the outside of
the ribs will be crusty and the inside will be moist.
GRILLING VEGETABLES
Grilling gives vegetables a lightly smoked flavor and it doesn’t take much preparation. Here are several tips
on grilling vegetables on the TRU-Infrared Cooking System:
Set grill to medium-high heat.
We recommend you lightly brush or spray vegetables with olive oil before grilling to add
avor, promote sear marks, and keep them from drying out and sticking to the grill.
Grilled vegetables are usually served as a side dish with other grilled foods, but they can also
be served as a main course, drizzled with plain or avored olive oil.
In general, vegetables benet from direct, high-heat grilling methods.
Mushrooms and other small vegetables can be grilled whole. Larger vegetables just need to
be sliced or cut into wedges.
Start vegetable over medium-high heat to sear their skins, turning every 1-2 minutes. Then,
move to low heat to nish cooking, turning occasionally.
The easiest way to tell if vegetables are cooked is to pierce them with a fork or skewer. If it
goes in easily, the vegetables are done.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 10 3/22/17 11:32 AM
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