OM06719A.3
™ & © Char-Griller / A&J Mfg.
14
GRILLING RECIPES
GRILLING
(direct heat above coals
)
STEAKS: First trim excess fat and apply dry rub to both sides of Steaks.
Sear 1 ½ inch Steaks on the AKÖRN™ directly over the coals for 2 or 3 minutes at 650° F.
Flip the Steaks and grill for another 2 or 3 minutes.
Flip Steaks again and shut both top and bottom dampers and let Steaks remain on grill for another
3 or 4 minutes before removing.
Internal meat temperatures: 145° F - Med Rare; 160° F -Med; 170° F -Well Done.
Dry rub (per steak): Mix 1/8 cup kosher salt, ¼ tsp white pepper, 1/8 tsp cayenne pepper, 1 tsp
black pepper and apply to both sides. Or Marinate steaks in glass pan with mixture of: ½ cup
olive oil, 1/3 cup soy sauce, ¼ cup wine vinegar, 2 tsp lemon juice, 1 tsp dry mustard, 1
minced garlic clove, small minced onion, ¼ tsp pepper for 3 hrs in refrigerator.
BURGERS: Grill ½ lb Burgers exactly the same as Steaks except grill for 2 minutes before
each flip. Before grilling, mix Burgers with Meat Magic, Worcestershire sauce, ketchup,
kosher salt, ground pepper, chopped onions & let sit for 20 minutes at room temperature.
MEAT MARINADE: For steaks, chops, and burgers: Combine 1 cup soy sauce, 2 coarsely chopped large
onions, and 2 cloves garlic (halved) in an electric blender; cover, process at high speed 1 minute or until
mixture is smooth. Stir in ¼ cup bottle gravy coloring (Kitchen Bouquet & Gravy Master) and 2 tsp Beau
Monde seasoning (or substitute 1tsp MSG & 1tsp seasoned salt). Marinate meat at room temp for 2 hrs
or refrigerate up to 24 hrs in a covered dish. Bring meat to room temp before cooking.
RACK of LAMB:
A typical rack of lamb is 8 bones and weighs 1 1/2 to 2 pounds. A single rack of lamb is
perfect for two people. A big investment, but a fantastic meal. Bottom end has a thick, round piece of
meat, which on the rack is like a long, thin roast. Once cut it is like a small pork chop. Ask butcher re-
move the thin skin from outside of the rack & cut off the chine bone to make easier to carve.
Preparation:
Wrap bare long bones sticking up from rack with foil (to avoid crusting).
Do not overcook or cook at
too high a temperature because these bones can burn and crumble. Keep the bones up, away
from the fire by placing in a “U” Rack.
Remove loose pieces of fat. Dry with paper towel &
season with mustard, salt, pepper & garlic
Sear
lamb quickly over hot fire
at 500° F for 3 mins per side
then drop heat and/or move the rack
to a cooler part of the grill to let center roast. Creates perfect caramelized crust and keeps center
tender and juicy.
Close AKÖRN’s ™ lid and let sit for another 5 minutes.
Test internal temperature as you go. Do not
overcook. Lamb is rare at 120
°
F; medium 150
°
F
Remove from AKÖRN™ and tent under foil for 10 mins before carving.
Allow the rack to gain a
couple of degrees after you remove it from the grill.
It will continue to cook on the inside
To carve the rack of lamb, stand it up on the meat side with the bones curving away from you. Slide a
sharp knife down, between the bones cutting gently through the meat. You should be able to see the
bones all the way down along the back side of the rack.
