Smokin’ Champ™
22
23
GrIllInG reCIPes
direct Heat
• Direct Heat is a high heat method used to cook foods that take less than
25 minutes to cook. Typically, this means foods that are relatively small
or thin such as steaks, chops, boneless chicken breasts, fish fillets,
hamburgers, etc.
• Cooking with a MEAT THERMOMETER ensures food is fully cooked.
Insert into the thickest part not touching bone, and allow five minutes to
register.
• Internal temperatures for FOWL should be 170°F to 180°F.
• Internal temperature for meat should be 140°F for rare, 160°F medium,
and 170°F for well done.
STEAK (& ALL MEATS):
•
Cook food directly above coals/heat.
• Control heat with adjustable fire grate.
Tip:
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.
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.
Meat Marinade
1/2 cup vegetable or olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tbsp 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) and marinate overnight.
•
Pour remaining 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 minute on
each side before lowering grate and closing lid.
• To SMOKE, place 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:
1 cup soy sauce
½ cup brown sugar
½ cup vinegar
½ cup pineapple juice
2 tsp salt
½ tsp garlic powder
•
Mix all ingredients in a saucepan and bring to boil.
•
Allow marinade to cool before marinating your meat in it.
•
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:
See Meat Marinade on page 40.
You may also 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.
