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GRILLING RECIPES
(continued)
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 Ecoli.
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.
Grill for 9 minutes each side.
