Life & Home GSF2616JB, Owner'S Manual

Page: 21 / 24

20
GSF2616JB
Owner’s Manual
Award Winning Barbecue Recipes
Never-fail Barbecue Sauce
Ingredients:
¼ cup Finely chopped onion
2 tablespoons Butter or margarine
¼ cup Brown sugar, firmly packed
1 tablespoon Worcestershire sauce
¼ teaspoon Hot sauce
1 Garlic clove, finely chopped
1 cup Catsup
¼ cup Lemon juice
1 teaspoon Prepared mustard
Prepare:
Cook onion and garlic in margarine until tender. Add
remaining ingredients and bring to a boil. Simmer
uncovered 15 to 20 minutes. Refrigerate leftovers
after use.
Mamma’s Marinated Chicken
Ingredients:
¼ cup Dijon mustard
2 tablespoons Fresh lemon juice
1 ½ teaspoons Worcestershire sauce
½ teaspoon Dried tarragon
¼ teaspoon Freshly ground black pepper
4 Boneless, skinless chicken
breast halve
Prepare:
Combine ingredients, mixing well. Marinade chicken
for several hours. Grill uncovered, over medium heat,
for 10 to 15 minutes. Chicken is done when juices run
clear.
Barbecued Honey Steak
Ingredients:
5 pounds Beef sirloin steak
2 tablespoons Red pepper -- crushed
1 teaspoon Black pepper
2 Garlic cloves -- crushed
1 large Onion
1 cup Honey
Prepare:
Combine all ingredients and marinate steak for 7-8
hours. Remove meat from marinade and grill over
very high heat to desired doneness.
Hardcore Grilled Trout
Ingredients:
¼ cup Lemon or lime juice
2 tablespoons Melted butter
2 tablespoons Vegetable oil
2 tablespoons Chopped parsley
1 tablespoon Hot sauce
½ teaspoon Ground ginger
½ teaspoon Salt
4 brook trout -- about 1 pound each
Prepare:
Combine lemon juice, margarine, oil, parsley,
hot sauce, ginger and salt. Mix well. Pierce
skin of fish in several places. Roll fish in juice
mixture to coat inside and out. Cover and
refrigerate 30 minutes to 1 hour, turning
occasionally. Remove fish from marinade.
Place fish on grill; brush fish with marinade
while grilling. Cook over high heat for 5
minutes. Turn and brush with marinade. Cook
5 minutes longer. Fish is done when it flakes
easily with fork.
Grilled Veggies
Ingredients:
¾ cup Olive oil
¼ cup Red wine vinegar
1 teaspoon Fresh rosemary
1 teaspoon Fresh thyme leaves
1 teaspoon Fresh basil, chopped
1 teaspoon Fresh oregano, chopped
1 tablespoon Minced garlic
½ teaspoon Salt
½ teaspoon Ground black pepper
2 pounds assorted vegetables, chopped or
whole according to taste.
Prepare
Combine all ingredients in a small bowl.
Marinade vegetables with sauce. Cover and
refrigerate for 2 hrs. Grill vegetables over
medium heat until tender, brushing them with
marinade while they cook. Cooking times will
vary according to the vegetables chosen.