ROYAL GOURMET CC1830S, Owner'S Manual

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• Peel o f f tough layer of skin on back side.
• Rub all surfaces with seasoning.
• Place ribs in center of grid above drip pan and smoke
approximately 1 1/2 hours or until meat pulls away from bone.
• Baste with barbecue sauce during last 30 minutes.
SMOKED VENISON:
V enison Marinade:
1 cup Balsamic or wine vinegar
1 cup olive oil
2 oz. W orcestershire
1/2 oz. T abasco
2 tbsp. Season All
1-2 chopped jalapenos
3 oz. soy sauce
Bacon Marinade
2 oz. wine vinegar
2 oz. W orcestershire
4 dashes T abasco
• Place leg of venison in a container or “hefty bag” and
marinate for 2-4 days, turning daily. Marinate bacon
overnight in its marinade.
• Remove roast from refrigerator at least an hour before
cooking.
• Season generously with seasoned salt and coarse
ground black pepper.
• W rap 1 lb. Bacon over the top of the roast, and smoke
20/25 minutes per pound, or until tender. Do not overcook.
SMOKED SHRIMP & CRAYFISH:
• Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic,
T abasco, sliced green pepper, 1
tablespoon each of minced onions, salt and juices from one
lemon.
• Add shrimp and/ or crayfi sh and smoke 45 minutes.
SMOKED VEGETABLES:
• T urnips, potatoes, carrots, okra, mushrooms, peeled onions,
zucchini, squash, etc.
• Put in pan and cover with water and cook for several hours
while cooking the meat. Or place vegetables on grill and
smoke for 50 minutes, either wrapped in foil or not.
SMOKED FISH:
• Marinate in brine (1/4 cup dissolved in 1 qt of water) or
marinate fi sh in 1 cup white wine, 1 cup soy sauce mixed with
1 cup lemon juice.
• Marinate overnight in covered dish in refrigerator.
• Let air on rack 20 minutes before placing on Pam-sprayed grill.
• Smoke 25 minutes.
SMOKED SPARE/BACK RIBS:
Mix
1 cup soy sauce
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup pineapple juice
2 teaspoons salt
1/2 teaspoon garlic powder
• Mix ingredients and bring to a boil.
• Marinate beef in mixture a minimum of 4 hours.
CHICKEN MARINADE:
Combine
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon oregano
1/2 teaspoon sweet basil
1/2 teaspoon garlic powder with parsley
1/4 teaspoon pepper
• Pour over chicken pieces in non-metal dish
• Cover and refrigerate overnight, turning occasionally. Use
marinade to baste chicken while cooking.
MEAT MARINADE:
(For steaks, chops, and burgers)
Combine
¼ cup soy sauce
2 coarsely chopped large onions
2 cloves garlic (halved)
• Combine ingredients in an electric blender, cover, and
process at high speed 1 minute or until mixture is very
smooth.
• Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet
and Gravy Master) and 2 teaspoons Beau Monde seasoning
(or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt).
• Allow meat to stand in marinade at room temperature for
2 hours or refrigerate up to 24 hours in a covered dish.
• Bring meat to room temperature before cooking.
SHISH KABOB MARINADE:
16