BBQ Grillware GSF2616, Owner'S Manua

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GSF2616 owner’s manual 25
Grease Cup – Periodically empty the grease cup and clean with dishwashing detergent and hot water solution.
Cleaning the burner assembly
1. Turn gas off at the control knobs and propane tank.
2. Remove cooking grates and heat plate.
3. Remove grease cup.
4. Remove burner by unscrewing nut from beneath burner “foot” using a screwdriver and pliers.
5. Lift burner up and away from gas valve orifice.
6. Clean inlet (venturi) of burner with small bottle brush or compressed air.
7. Remove all food residue and dirt on outside of burner surface.
8. Clean any clogged ports with a stiff wire (such as an opened paper clip)
9. Inspect burner for any damage (cracks or holes). If damage is found, replace with new burner. Reinstall burner; check to insure that gas valve orifices are correctly positioned inside burner inlet
(venturi). Also check position of spark electrode.
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 Pepper Sauce
1 Clove Garlic, 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 using.
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 pepper
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 cr shed
Hardcore Grilled Trout
Ingredients:
1/4 cup lemon or lime juice
2 tablespoons melted butter
2 tablespoons vegetable oil
2 tablespoons chopped parsley
1 tablespoon hot sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout -- about 1 pound each
Prepare:
Combine lemon juice, margarine, oil, parsley, sesame seeds,
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. 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; 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 po nds assorted egetables chopped or hole according to