Perfect Flame 61701 - Recipes and Warranty; Barbecue Recipes

SLG2008A
Owner’s Manual
20
Award-Winning Barbecue Recipes
Never-fail Barbecue Sauce
Ingredients:
¼ cup Finely chopped onion
2 tablespoons Butter or margarine
¼ cup Brown sugar, firmly packed
1 tablespoon
Worcestershire sauce
¼ teaspoon Hot sauce
1 Garlic clove, finely chopped
1 cup
Catsup
¼ cup Lemon juice
1 teaspoon Prepared mustard
Prepare:
Cook onion and garlic in margarine until tender. Add
remaining ingredients and bring to a boil. Simmer
uncovered 15 to 20 minutes. Refrigerate leftovers
after use.
Mamma’s Marinated Chicken
Ingredients:
¼ cup Dijon mustard
2 tablespoons Fresh lemon juice
1 ½ teaspoons Worcestershire sauce
½ teaspoon Dried tarragon
¼ teaspoon Freshly ground black peppe
r
4 Boneless, skinless chicken
breast halves
Prepare:
Combine ingredients, mixing well. Marinade chicken
for
several hours. Grill uncovered, over medium heat,
for
10 to 15 minutes. Chicken is done when juices run
clear.
Barbecued Honey Steak
Ingredients:
5 pounds Beef sirloin steak
2 tablespoons Red pepper -- crushed
1 teaspoon Black pepper
2 Garlic cloves -- crushed
1 large Onion
1 cup Honey
Prepare:
Combine all ingredients and marinate steak for 7-8
hours. Remove meat from
marinade and grill over
very high heat to desired doneness. Heat leftover
marinade to a boil and pour over grilled steak to
serve.
Hardcore Grilled Trout
Ingredients:
¼ cup Lemon or lime juice
2 tablespoons Melted butter
2 tablespoons Vegetable oil
2 tablespoons Chopped parsley
1 tablespoon Hot sauce
½ teaspoon Ground ginger
½ teaspoon Salt
4 brook trout -- about 1 pound each
Prepare:
Combine lemon juice, margarine, oil, parsley, hot
sauce, ginger and salt. Mix well. Pierce skin of fish
in several places. Roll fish in juice mixture to coat
inside and out. Cover and refrigerate 30 minutes to
1 hour, turning occasionally.
Remove fish from
marinade.
Place fish on grill; brush fish with
marinade while grilling. Cook over high heat for 5
minutes. Turn and brush with marinade. Cook 5
minutes longer. Fish is done
when it flakes easily
with
fork.
Grilled Veggies
Ingredients:
¾ cup Olive oil
¼ cup Red wine vinegar
1 teaspoon Fresh rosemary
1 teaspoon Fresh thyme leaves
1 teaspoon Fresh basil, chopped
1 teaspoon Fresh oregano, chopped
1 tablespoon
Minced garlic
½ teaspoon Salt
½ teaspoon Ground black pepper
2 pounds assorted vegetables, chopped or whole
according to taste.
Prepare
Combine all ingredients in a small bowl. Marinade
vegetables with sauce. Cover and refrigerate for 2
hrs.
Grill vegetables over medium heat until tender,
brushing them
with marinade while they cook.
Cooking times
will vary according to the vegetables
chosen.