Control heat with dual dampers and adjustable fire grate.
BETTER BARBECUE: Place grilled meat back in the marinade for several minutes before
serving – it will become tastier and juicier. CAUTION: Boil extra marinade first to kill bacteria
remaining from the raw meat.
Tip: Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into thickest
part not
touching bone & allow five minutes to register. Internal temperatures for BIRDS should be 170F
to 180F
and meat should be 140F for rare, 160F medium and 170F for well done.
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 fire grate in high (hot)
position
with lid open or closed.
MARINADE: 1/2 cup vegetable or olive oil, 1/3 cup soy sauce, 1/4 cup red wine vinegar, 2 tbs.
Lemon juice,
1 tsp. Dry mustard, 1 minced clove garlic, 1 small minced onion, 1/4 tsp pepper.
QUAIL OR DOVES: Cover birds in Italian dressing (Good Seasons or Kraft Zesty), marinate
overnight, pour off dressing and cover with Texas Pete Hot Sauce for 6 hours. Wrap birds in thick
bacon secured by a toothpick. *Place on grill – keep turning until bacon is black. Grill for 20
minutes. Sear with lid open and fire grate in high (hot) position for 1 min each side before
lowering grate and closing lid. *OR SMOKE by placing birds in center of GRID with fire in both
ends of FIRE BOX.
KABOBS: Alternating on skewers any combination of meat, onions, tomatoes, green peppers,
mushrooms, zucchini, circular slice of corn-on-the-cob, or pineapple. Meat could consist of
chunks of shrimp, scallops, lobster, chicken, sausage, pork, beef, etc.
Marinate the meat in refrigerator for several hours. Grill each side approximately 7 minutes
turning occasionally while
basting with marinade. Leave a small amount of room between pieces in order to cook faster.
Grill with lid up and
the fire grate in the lowest position. See marinade recipe on last page.
KABOB MARINADE: Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup
pineapple juice, 2 teaspoons salt, 1/2 teaspoon garlic powder and bring to a boil. Marinate beef
in mixture a minimum of 4 hours.
HOT DOGS: Grill with lid up and fire grate in high (hot) position for approximately 6 minutes, turn
every few minutes.
HAMBURGERS: Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side
with fire grate in high position for a few minutes. Lower fire grate to medium position and grill with
lid down to avoid flare-ups. Cook each side 3 to 7 minutes according to desired doneness. Cook
ground meat to 150 internally or until juice runs clear (free of blood) for prevention of E-
Burgers can be basted with marinade when turning and/or other ingredients can be mixed in with
the ground beef such as chili sauce or powder; or you may marinate by allowing to stand in
marinade for 1 or 2 hours at room temperature before cooking; or let stand in covered dish in
refrigerator up to 24 hours. Bring to room temperature before cooking.
See meat marinade on page 9.
SHRIMP (Peeled) & Crayfish: Place on skewers, coat with melted butter and garlic salt. Grill 4
minutes on each side or until pink. Cocktail sauce optional.
BAKED POTATOES: Rub with butter and wrap in foil and cook on grill with lid down for 50
minutes. Turn after 25 minutes (no need to turn if smoked). Squeeze for doneness.
SWEET CORN IN HUSKS: Trim excess silk from end and soak in cold salted water 1 hour before
grilling. Grill 25 minutes – turning several times.
SWEET CORN IN FOIL: Husk and wash. Rub with butter and season with salt and pepper.
Wrap each ear in foil
and grill for 30 minutes turning several times (no need to turn if smoked).
GRILLED VEGETABLES: Slice 1/4" thick and soak in olive oil prior to grilling to prevent burning.
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