ROYAL GOURMET SG Series, Owner'S Manual

Page: 22 / 23

STEAK (& ALL MEATS):
• Cook food on the charcoal side of the unit,
directly above coals/heat.
• To grill meats, raise fire grate to high position
(hot) and sear for one minute on each side with
the lid open to seal in flavor and juices. Then lower
fire grate to medium position with lid closed and cook
• Control heat with dual dampers and adjustable
fire grate.
Tip: Place grilled meat back in the marinade for
and juicier.
CAUTION:
Boil extra marinade first to kill bacteria
MARINATED FLANK STEAK:
• Mix marinade ingredients in nonmetal dish.
• Let steak stand in marinade for no less than
4 hours in refrigerator.
• Brown each side for 5 minutes, but center
should remain rare.
• Cut steak diagonally across the grain into thin
slices before serving.
• Grill with fire grate in high (hot) position with lid
Meat Marinade
1/2 cup vegetable or olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tbsp lemon juice
1 tsp dry mustard
1 minced clove garlic
1 small minced onion
1/4 tsp pepper
QUAIL OR DOVES:
• Cover birds with good seasons and marinate
overnight.
• Pour remaining dressing and cover with Texas
Pete Hot Sauce for 6 hours.
• Wrap birds in thick bacon secured by a toothpick.
• Place on grill. Keep turning until bacon is black.
• Grill for 20 minutes. Sear with lid open and fi re
before lowering grate and closing lid.
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KABOBS:
• Alternating on skewers any combination of meat,
onions, tomatoes, green peppers, mushrooms,zucchini,
circular slice of
scallops, lobster, chicken,
• Marinate the meat in refrigerator for several hours.
• Grill each side approximately 7 minutes turning
occasionally while basting with marinade.
Leave a small amount of room between pieces in order
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to desired doneness.
several minutes before serving – it will become
tastier
remaining from the raw meat.
open or closed.
corn-on-the-cob, or pineapple. Meat
could consist of shrimp,
sausage, pork, beef, etc.
grate in high (hot) position for 1 minute on each side
Kabob Marinade:
1 cup soy sauce
½ cup brown sugar
½ cup vinegar
½ cup pineapple juice
2 tsp salt
½ tsp garlic powder
• Mix all ingredients in a saucepan and bring to boil.
• Allow marinade to cool before marinating your
meat in it.
• Marinate beef in mixture a minimum of 4 hours.
HOT DOGS:
• Grill with lid up and cooking grates in high(hot)
position for approximately 6 minutes.
• Turn every few minutes.
HAMBURGERS:
See meat marinade on prior pages.
You may also marinate by allowing to stand in marinade
for 1 or 2 hours at room temperture before cooking or let
stand in covered dish in refrigerator up to 24 hours.
• Bring to room temperature before cooking.
• Mix in chopped onions, green peppers, salt, sear 3/4
inch patties on each side with cooking grates in high position
for a few minutes.
• Lower fi re grate to medium position and grill with lid
down to avoid flare-ups.
• Cook each side 3 to 7 minutes according to desired
doneness.
• Cook ground meat to 150 internally or until juice
runs clear (free of blood) for prevention of E-coli.
• Burgers can be basted with marinade when turning
and/or other ingredients can be mixed in with the
ground beef such as chili sauce or powder.
SHRIMP (Peeled) & CRAYFISH:
• Place on skewers.
• Coat with melted butter and garlic salt.
• Grill 4 minutes on each side or until pink. Cocktail
sauce optional.
BAKED POTATOES:
• Rub with butter and wrap in foil and cook on grill
with lid down for 50 minutes.
• Turn after 25 minutes (no need to turn if smoked).
• Squeeze to check for doneness.
SWEET CORN IN HUSKS:
• Trim excess silk from end and soak in cold salted
water 1 hour before grilling.
• Grill 25 minutes – turning several times.
To smoke and place brids in center of grates with
fire in both ends of fire box.
Grill with lid up and the cooking grates in the lowest
position.
to cook faster.
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