PGS BIG SUR Series, Assembly, Operating & Maintenance Instructions

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COOKING DIRECTLY
Grilling on the cooking grids is by far the most frequently used outdoor
cooking method. This method is ideal for chicken, fish, burgers,
shish-ka-bobs, and the list goes on and on. Meats get that great
outdoor taste when the meat's natural juices drip down on the hot
ceramic briquettes, caramelize, and impart that great outdoor taste.
As we discussed earlier, flare-up is to be expected and is actually
desirable. If you get a bit too much during the cooking process,
rearrange the foods and just turn down the heat.
When the hood is closed your grill will cook faster, remain at a more
controlled temperature, and use less energy. A great way to determine
doneness, especially on thicker cuts of meat or poultry, is to use a meat
thermometer with a probe. You can also use accessory items such as
grill baskets, shish-ka-bob skewers, woks, griddles, skillets, casserole
and baking dishes directly on your cooking grids. Get creative,
experiment, and have lots of fun!
COOKING WITH A ROTISSERIE
One of the most flexible accessory items for your grill is the
motor-driven rotisserie. Use the rotis to thoroughly cook larger cuts of
meat and whole poultry. A turkey cooked to golden perfection on the
grill is a real treat. You can keep the lid closed when using your
rotisserie. As the rotis slowly turns, the meat will self-baste in its’ own
juices or you can add your own favorite sauce or marinade. The rotis
will give you moist and flavorful results with just a little practice. Just
remove your cooking grid or grids to accommodate the cut of meat.
Insert a shallow drip pan directly on the ceramic rock to catch the juices
and drippings. You can use these in a gravy or sauce later if desired.
A meat thermometer with a probe will give you an exact indication of
proper cooking times and temperatures.
INDIRECT COOKING
You can bake or roast foods in your PGS grill just like you would in a
conventional oven. Casseroles, whole poultry, breads, and cakes can
be cooked using this indirect method. As the name implies, the food is
not cooked directly over the heat source. Instead it cooks by heated
air circulating inside the grill casting. Just fire the grill on one burner
and put the food on the opposite grid. Place an oven thermometer on
the unlit side of the grill while cooking indirectly. Regulate the
temperature control to the desired cooking temperature. Your grill is
an ideal alternate cooking source during the busy Holiday Season.
Always keep the lid closed when cooking via the indirect method. Turn
your subject once toward the middle of the session to even the effect of
radiant sear on the flame side.
Use the following chart as a basic guide to cooking indirectly with the lid
closed. If you are grilling on a very hot or cold day you will have to
adjust the temperature setting up or down as required.
TEMP. GUIDE (INDIRECT COOKING)
GRILL CONTROL
TEMP. SETTING ITEM
275-350 LO Smokes Foods, rolls, leftovers
350-425 MED Roasts, Ribs, Fish,
Poultry, Meat Loaf, Cakes
Pies, Cookies, Casseroles
425-450 HI Biscuits, Pizza, Rolls
THE MICROWAVE GRILL COMBO
Your PGS Gas Grill and indoor microwave are a great combination.
Many meals that require long cooking times or defrost times may be
started in the microwave and finished up on the grill. The convenience
of the microwave and great taste of the outdoor grill are an unbeatable
combination for those with busy schedules. Using the microwave to
defrost allows you to go from the freezer to the grill in a matter of
minutes.
Poultry, ribs, and other foods that normally take between 45 minutes
and one hour to grill may be cooked by microwave for ten minutes (or to
your taste) and then finished on the grill. The opposite method may
also be used. Foods may be partially cooked on the grill and then
frozen to be thoroughly cooked in the microwave at a later date. When
you rotis a chicken do two instead and freeze one for a later meal.... this
will be a real hit!
Large amounts of food for a large party may be pre-cooked in the
microwave then quickly seared on the grill. Get creative with these two
outstanding cooking appliances to get more enjoyment and flexibility
out of each appliance.
THE CALORIE/CHOLESTEROL PICTURE
It is beyond the scope of this guide to be an authority on the latest in
calorie counting or cholesterol reduction. However, there are some
basics that should be remembered. Outdoor cooking can be done with
no added cooking oils or fats. Marinades and sauces may be made
oil-free and salt free and still do an excellent job of flavoring meats,
poultry, and seafood. Salt or sugar substitutes can also be used.
Keep in mind that sugar substitutes will add flavor but will not glaze.
Any calories contained in wine or alcohol cooks away and evaporates
leaving only natural flavors.
You can save on the calories by carefully selecting the cuts of meat that
you cook on your grill. Cuts should be as fat free as possible and
carefully trimmed if calorie counting and cholesterol reduction are
objectives. Skinless chicken breasts are low in calories, as is most
seafood... both taste GREAT cooked on the grill. A little bit of
pre-planning along with taking full advantage of natural flavoring
possibilities will allow the dieter to join right in with the rest of the gang
at barbecue time.
COOKING WITH WOOD SMOKE
Hickory, apple wood, almond, pecan, and other aromatic woods will also
allow you to add the added cooking dimension of smoking on your
outdoor gas grill. There are an endless amount of products available to
help turn your outdoor gas grill into a very controlled smoker. You can
use wood chips wrapped in foil or other containers in your grill. Just
follow the directions provided with these products. Your PGS grill has
been designed to accommodate these products. Our extra-large
chamber and large rear vent allow the smoking products to totally
permeate the foods you are cooking. Special marinades and sauces
are the beginning of your great outdoor cooking experience. These
recipes are only a guide and can be modified endlessly to appeal to your
own individual tastes and cooking methods... remember, there's no right
or wrong way to use your new grill!