14
Tools needed for assembly:
Adjustable Wrench
Phillips Head Screwdriver
5
11
9
12
10
E
E
E
E
2
2
CAUTION:
Unit is heavy. Carefully
orient grill body (2) as shown.
Be careful when moving grill body,
installed charcoal pan may move.
STEP 1.
Do not tighten screws all the way.
Legs may need to be adjusted later.
Position rear short leg (12) on body
(2). Attach using phillips head screws
(E) as shown.
Repeat step on front side with front
short leg (11).
STEP 2.
Do not tighten screws all the way.
Position rear long leg (10) on body
(2). Attach using phillips head screws
(E) as shown.
Repeat step on front side with front
long leg (9).
ASSEMBLY INSTRUCTIONS
Before assembly read instructions carefully.
Assemble grill on a clean, flat surface. This unit is heavy.
DO NOT ASSEMBLE WITHOUT ASSISTANCE. GET A HELPER!
RECIPES
SPICY GRILLED BRISKET
4 to 6 cups mesquite wood chips
1 4- to 5-lb fresh beef brisket
1 tablespoon cooking oil
2 tbsp paprika
1 tablespoon coarse salt or coarse kosher salt
1 tablespoon black pepper
1 tsp cayenne pepper
1 tsp dried thyme, crushed
3 cups bottled barbeque sauce
At least 1 hour before grilling, soak wood chips in enough
water to cover. Trim fat from brisket. Brush brisket with oil.
For rub, in a small bowl stir together paprika, salt, black
pepper, cayenne pepper, and thyme. Sprinkle rub evenly
over all sides of meat; rub in with your fingers. Drain wood
chips. Arrange medium-low coals around a drip pan. Test
for low heat above pan. Sprinkle some of the drained chips
over the coals. Place brisket on grill rack over drip pan.
Cover and grill for 3 to 3 ¾ hours or until meat is tender.
Add more wood chips every 30 minutes. Meanwhile, warm
bottled barbeque sauce in a saucepan over low heat. Let
meat stand for 10 minutes. To serve, slice meat thinly
across the grain. Serve with barbeque sauce.
CARIBBEAN SALMON PACKETS
2 cups uncooked instant rice
1 can (14 oz) chicken broth
1 small red bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tbsp)
4 salmon fillets (6 oz each), skin removed
1 tsp salt
½ cup chutney
1 cup pineapple
Cut four 1/ x 12 inch pieces of heavy-duty foil. Spray each
piece with cooking spray. In large bowl, mix rice and broth;
let stand about 7 minutes or until broth is almost absorbed.
Stir in bell pepper and onions. Place ¾ cup rice mixture on
center of each sprayed foil piece. Top rice with salmon.
Sprinkle each salmon fillet with ¼ tsp salt; top with 2
tablespoon chutney and ¼ cup pineapple chunks. Fold foil
over salmon and rice mixture so edges meet. Seal edges,
making tight ½ inch fold; fold again. Allow space on sides
for circulation and expansion. Cover and grill packets over
medium heat 12 to 18 minutes, rotating packets ½ turn after
about 6 minutes, until salmon flakes easily with fork. Place
packets on plates. Cut large X across top of each packet;
fold back foil.
PORK CHOPS WITH MAPLE APPLE GLAZE
¼ cup real maple syrup (you can substitute maple flavored
syrup)
¼ cup apple butter
½ tsp ground mustard
4 pork bone-in loin chops, ½ to ¾ inch thick, trimmed of fat
½ tsp garlic pepper blend
¼ tsp salt
In 1 quart saucepan, mix maple syrup, apple butter and
mustard. Cook over low heat about 1 minute, stirring
occasionally, until well blended. Sprinkle pork chops with
garlic pepper and salt. Place pork on grill. Brush with
maple mixture. Cover and grill over medium heat 10-12
minutes, turning and brushing with maple mixture 2 or 3
times, until no longer pink when cut near bone. Discard
any remaining maple mixture.
SPICE-CRUSTED NEW YORK STRIP
2 tsps dry mustard
1 tsp ground sage
1 tsp garlic powder
1 tsp kosher (coarse) salt
1 tsp freshly ground black pepper
½ tsp cayenne pepper
2 (6 oz) beef New York Strip Steaks (1 inch thick)
In small bow, stir together all ingredients except steaks.
Rub over both sides of steaks; let stand at room
temperature 15 minutes. Heat grill. Place steaks on grill
4 to 6 inches from medium coals; cover grill. Grill 8 to 10
minutes for medium rare or until of desired doneness,
turning once.