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PORK INTERNAL TEMPERATURE CHART
STEAK (& ALL MEETS):
Medium 150°F Pink in the center
Pork Ribs 180-200°F
Well Done 160°F and above
Pork is uniformly
white/ brown throughout
Pate white to tan. Cook
medium to well done
Sausage Raw
Sausage
160°F No longer pink
Sausage
(Pre-cooked)
140°F No longer pink
- Cook food on the charcoal side of the unit, directly
above coals/heat.
- To grill meats, raise fire grate to high position(hot)
and sear for one minute on each side with the lid
open to seal in flavor and juices. Then lower fire
grate to medium position with lid closed and cook to
desired doneness.
- Control heat with dual dampers and adjustable fire
grate.
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.
Tip: 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.
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
1/4 tsp pepper
QUAIL OR DOVES:
- Cover birds with good seasons and marinate
overnight.
- Pour remaining 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(bot) position for 1 minute on each side
before lowering grate and closing lid.
- To smoke and place brids in center of grates with
fire in both ends of tire box.
HOT DOGS:
- Grill with lid up and cooking grates in high(hot)
position for approximately 6 minutes.
- Turn every few minutes
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.
KABDBS:
- Alternating on skewers any combination of meat,
onions, tomatoes, green peppers, Mushrooms,
zucchini, circular slice of com-on-the-cob or pineap-
ple. Meat could consist 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 cooking grates in the lowest
position.
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