OM2727 A.2
™ & © Char-Griller / A&J Mfg.
14
GRILLING RECIPES
DIRECT METHOD
STEAK (& ALL MEATS):
Cook food directly above coals/heat. Generally speaking, to
grill meats, raise fire grate to high position (hot) and sear for one minute on each
side with the lid open to seal in flavor and juices. Then lower fire grate to medium
position with lid closed and cook to desire doneness.
Control heat with dual dampers and adjustable fire grate.
BETTER BARBECUE:
Place grilled meat back in the marinade for several minutes
before serving
–
it will become tastier and juicier. CAUTION: Boil extra marinade
first to kill bacteria
remaining from the
raw
meat.
Tip:
Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into
thickest part not touching bone & allow five minutes to register. Internal tempera-
tures for BIRDS should be 170F to 180F and meat should be 140°F for rare, 160°
F medium and 170°F for well done.
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. C
ut
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.
