17
ITEM NO.
QUANTITY
DESCRIPTION
1
1
Grill Lid
2
1
Grill Body
3
1
Side Shelf
4
1
Storage Shelf
5
1
Front Shelf
6
1
Smoke Stack
7
1
Temperature Indicator
8
1
Charcoal Rack
9
2
Air Dampers
10
1
Grease Clip
11
2
Wheels
PARTS LIST
ITEM NO.
QUANTITY DESCRIPTION
12
1
Axle
13
1
Front Short Leg
14
1
Rear Short Leg
15
1
Front Long Leg
16
1
Rear Long Leg
17
1
Lid Handle
18
1
Warming Rack
19
3
Cooking Grates
20
1
Grate Lifter
21
2
Adjustable Charcoal Rack Lifters
2
CHARCOAL GRILLING RECIPES
Original Ranch® Pork Chops
1 packet / 1 oz Hidden Valley® Original Ranch®
Salad Dressing & Seasoning Mix
1¼ tsp black pepper
6 pork chops (about
3
/
4
inch thick)
Dash of paprika
Combine seasoning and salad dressing mix with pepper.
Rub mixture on both sides of pork chops. Arrange pork
on grill and sprinkle with paprika. Grill until cooked
through. Serves 4-6.
Grilled Red Potatoes with
Hickory Brown Sugar Butter
8 red potatoes, 2-inch diameter (approx. 1 lb.)
2 tbs water
¼ cup KC Masterpiece® Hickory Brown
Sugar Barbecue Sauce
¼ cup salted butter, melted
Peel off 1-inch strip of skin around the middle of each
potato. In a small bowl, combine KC Masterpiece®
Hickory Brown Sugar Barbecue Sauce and butter. Set
aside. Place potatoes and water in a microwaveable 1
quart dish. Microwave full power (100%), covered, 9 min-
utes until tender, stirring once. Drain. Pace cooked
potatoes around outer edge of coals and grill for 10
minutes, turning frequently and brushing with sauce
mixture. Makes 4 Servings.
Grilled Smoked Sausage
1 cup apricot or pineapple preserves
1 tablespoon lemon juice
1 1/2 pounds smoked sausage
Heat preserves in small saucepan until melted. Strain;
set aside fruit pieces. Combine strained preserve liquid
with lemon juice in a small bowl.
Oil hot grid to help prevent sticking. Grill whole sausage
on an uncovered grill, over low Kingsford® briquets, 10
minutes. Halfway through cooking, baste with glaze,
then turn and continue grilling until heated through.
Remove sausage from grill; baste with glaze. Garnish
with fruit pieces. Serves 6
Over the Coals Spiced Popcorn
1/2 cup popcorn kernels or 8 cups popped popcorn
2 tablespoons butter or margarine
1/2 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
If desired, pop 1/2 cup popcorn over coals in long-han-
dled fireplace corn popper. Hold directly over, but not
touching, hot Kingsford® briquets; shake vigorously
until corn is popped, 3 to 4 minutes.
In saucepan, combine remaining ingredients. Set on
edge of grill to melt butter. Toss butter mixture with
popped popcorn. Makes about 8 cups.
Tips for Grilling the Perfect Steak
• Allow
3
/
4
to 1lb per person for bone-in steak or 1¼lb per
person for boneless steak.
• Choose steaks that are at least 1-inch thick.
• Bring steaks to room temperature. This makes it
easier to estimate grilling time.
• Trim off fat to 1/8 inch and score edges to keep them
from curling on the grill.
• On the grill, flip steaks when juices start bubbling on
the un-cooked side.
• Second side of steak needs less grilling time than first.
• Salt & pepper each browned side of steak after
turning.
• Test for doneness by making a knife slice beside bone.
Original Ranch® Cheeseburgers
1 packet/1 oz. Hidden Valley® Original Ranch® Salad
Dressing & Seasoning Mix
1 lb ground beef
1 cup shredded cheddar cheese
4 hamburger buns
Combine seasoning & salad dressing mix with beef and
cheese. Shape into four (4) patties. Cook thoroughly until
meat is no longer pink in center. Toast buns before
serving, if desired. Serves 4.
Grilled Hickory Beef Skewers
1lb flank or sirloin steak
3
/
4
cup KC Masterpiece® Barbecue Sauce (Original or
Hickory)
3 tbs minced shallots or green onions
1 tbs lemon juice
1
1
/
2
tsp grated lemon peel
4 cloves garlic, pressed
Pepper, to taste
16 skewers*
Cut beef diagonally into thin strips about 1” wide.
Thread onto skewers*,allowing 1-2 ribbons of beef per
skewer. In bowl, combine barbecue sauce, shallots,
lemon juice, lemon peel, garlic and pepper. Brush
skewered beef generously with sauce mixture. Place
over hot coals in covered grill. Grill 2-3 minutes on each
side. *If using bamboo skewers, soak in water 30 minutes
before use.
Seafood Grill
1¼ cup KC Masterpiece® Original Barbecue Sauce
1¼ cup lemon juice
1¼ lb large prawns, shelled and deveined
1¼ lb large scallops
4-6 skewers* (square-shaped skewers work best)
In bowl, combine barbecue sauce and lemon juice. Add
prawns and scallops; let stand 30 minutes to marinate,
mixing occasionally. Thread prawns and scallops on
separate skewers. Place 6 inches over hot coals. Grill 2-3
minutes, baste, turn and baste again. Cook until prawns
are pink and scallops are opaque, about 4-6 minutes
total. *If using bamboo skewers, soak in water 30
minutes before use.
