New Braunfels Tabletop Grill 03407610, Assembly Instructions Manual

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Buffalo Wings
Sweet and Spicy Chicken
Season chicken wings with Sweet & Spicy
seasoning in pan. Melt combination butter and Tabasco. Grill over
direct coals and baste with butter-Tabasco combination during cooking.
Let cool and serve. Excellent for large group snack appetizer.
This recipe will work on any type of chicken, from a whole chicken to
just legs or wings.
Lay chicken or chicken pieces into a grill that is at a temperature around
250 degrees. Sprinkle
Sweet & Spicy seasoning
and then apply apple juice over the spice (a misting bottle works great
for the apple juice). Every 20 minutes apply more Sweet & Spicy and
apple juice.
Small pieces will be done in approximately 45 minutes. Quartered
chicken pieces will take approximately 1 hour. Whole chicken will take
3 - 31/2 hours to cook.
OKLAHOMA JOE’S
Total cooking time: 30-45 minutes
Recommended wood: Charcoal and Hickory
OKLAHOMA JOE’S
Recommended wood: Pecan
TM
TM
Vegetables
Potatoes:
Onions:
Roast Corn:
Roast Peppers:
Whole Grilled Garlic:
Grilled Vegetables:
Rub whole potatoes with margarine or herb butter and
tightly wrap in heavy foil. Place on grill and cook for 2 hours at 250
degrees.
Select medium size onions, do not peel. Drop onions directly
in hot coals. Turn and cook until dark brown or black all over. Remove
from the coals and cut off the bottom end. Squirt the onion out of the
burned skin and serve.
Shuck and wash the corn, pat dry. Rub generously with
butter or margarine. Wrap in foil. Cook on grill at 250 degrees for
about 30 to 40 minutes. Or soak corn with husk in water and cook for
same time, no need to foil wrap.
Place whole peppers on the firebox grill, 6 to 8 inches
from the coals. Cook, turning often until skins blister and char on all
sides. Remove from grill, wrap in a damp towel and let cool. When
cool, use a sharp knife to gently peel away charred skin. Discard skin,
core and seeds. Rinse quickly under cool water. Pat dry. Store
roasted peppers in a plastic bag or container and use in your favorite
dishes calling for peppers. Freeze them only if you intend to use them
in purees or soups.
Cook whole heads of garlic on grill about 5 to 6
inches over glowing coals, turning them frequently for 45 to 50 minutes,
or until they are very tender when pierced with a knife. Discard
outermost papery skin. Press the individual cloves between thumb and
index finger, squeezing out the garlic. Serve the garlic (smashed) with
grilled meats. OR smoke whole heads of garlic over indirect heat (1 to
2 hours) and serve peeled and crushed or save to use later in your
favorite recipes.
Any variety you choose may be cut in large pieces
and brushed with olive or vegetable oil and then sprinkled with herbs.
Grill for about 5 to 10 minutes until tender and brown.
RECIPES