LP Gas & Charcoal Grill
45
5650/5072_OM_A1
GRILLING RECIPES
Direct Heat
• Direct Heat is a high heat method used to cook foods that take less than
25 minutes to cook. Typically, this means foods that are relatively small
or thin such as steaks, chops, boneless chicken breasts, sh llets,
hamburgers, etc.
• Cooking with a MEAT THERMOMETER ensures food is fully cooked.
Insert into the thickest part not touching bone, and allow ve minutes to
register.
• Internal temperatures for FOWL should be 170°F to 180°F.
• Internal temperature for meat should be 140°F for rare, 160°F medium,
and 170°F for well done.
STEAK (& ALL MEATS):
• Cook food on the charcoal side of the unit, directly above coals/heat.
• To grill meats, raise re grate to high position (hot) and sear for one minute on each side
with the lid open to seal in avor and juices. Then lower re grate to medium position with
lid closed and cook to desired doneness.
• Control heat with dual dampers and adjustable re grate.
Tip: Place grilled meat back in the marinade for several minutes before serving – it will
become tastier and juicier.
CAUTION: Boil extra marinade rst to kill bacteria remaining from the raw meat.
MARINATED FLANK STEAK:
• Mix marinade ingredients in nonmetal dish.
• Let steak stand in marinade for no less than 4 hours in refrigerator.
• Brown each side for 5 minutes, but center should remain rare.
• Cut steak diagonally across the grain into thin slices before serving.
• Grill with re grate in high (hot) position with lid open or closed.
Meat Marinade
1/2 cup vegetable or olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tbsp lemon juice
1 tsp dry mustard
1 minced clove garlic
1 small minced onion
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