Char-Griller AKORN 16820, Owner'S Manual

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Cooking Directions:
• Over a drip pan with no water, place roast in to roasting rack
• Cook roast 15 minutes per pound at 500 to 525°F for medium rare
• Put meat thermometer in roast last 30 mins cooking: 145°rare; 160°med; 175°well done
• When cooking is done, remove roast and allow it to sit uncovered for 10 minutes
• Break shell of salt away from roast & remove. Salt will be brittle and may have to scraped from meat
surface.
• Let roast sit another 5 mins, slice and serve.
Au Jus Sauce:
• In 10” skillet or shallow pan place 4 to 6 small chunks of roast along with 3 to 4 TBS water.
• Stir & heat over med heat until water becomes dark & viscous from the chunks of roast.
• Add 1 to 2 cups of water and increase heat under pan.
• When water just starts to boil, add 2 teaspoons of beef bullion crystals.
• Stir until crystals are completely dissolved.
• Remove from heat, strain to remove any chunks of roast used for fl avoring and serve.
PRIME RIBS: (Bone In)
Smaller end often juicier (2 bones = 4 people)
•
Season prime rib with garlic, pepper, BBQ rub, and wrap in plastic & let sit for at least 1 hr.
• Place drip pan below to catch drippings
• Sear the outside for a crust or others prefer to cook at 350° for 3 hours for 8 lb prime rib
• Remove before the prime rib is cooked, tent in foil and let sit for 10 minutes.
TURKEY or WHOLE CHICKEN:
Use up to a 15 lb Turkey or 8 lb Chicken.
• Place Bird vertically (up right) on cone wire rack in a drip pan. You can also lay the bird horizontally
in “U” Meat Rack.
NOTE: Using the optional Smokin’ Stone AKORN accessory is ideal for this method. Simply
remove the cooking grate and place the Smokin’ Stone directly above the fi re grate. This provides
indirect heat, keeps the meat juicy, and offers more cooking space for large cuts of meat.
• Apply commercial dry rub, salt & pepper on entire bird and apply rub under the breast skin at neck
and some inside the cavity.
• Fill drip pan with 2 cups chicken broth, wine, water, celery & onion.
• Cook approx 12 minutes per lb at 325°F until internal meat temp (in breast) is 160°F.
• Use drippings in the Drip Pan to make gravy.
SMOKED TURKEY:
• Empty cavity rinse and pat dry with paper towel.
• Tuck wing tips under the back and tie legs together.