Barbeques Galore Grand Endevator GE3BSSLP, Руководство пользователя

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HERB-PEPPER SIRLOIN STEAK
The hearty beef flavor is complemented with a deli- cious herb coating! Makes 6 servings.
Ingredients
2 tablespoons ketchup
1/2 teaspoon coarsely ground pepper
1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon garlic powder
1 1-1/2-pound boneless beef sirloin steak, cut 1-inch thick
Preparation
Combine ketchup, pepper, rosemary, basil and garlic powder. Coat both sides of steak with mixture. Grill steak with hood
up, directly over medium heat for 6 minutes. Turn steak and grill for 8 to 12 minutes more or until cooked as desired. Cut
into serving size pieces.
BARBECUED RIBS
Serve this tangy barbecue classic with corn-on-the- cob, green salad, potato salad or coleslaw! Makes 4 servings.
Ingredients
2 pounds American style pork spareribs
1/2 cup barbecue sauce
1/2 cup tomato sauce
2 cloves garlic, crushed
juice of 1 lemon
few drops of tabasco sauce
Preparation
Place ribs into a large glass or ceramic dish. Combine remaining ingredients and pour over the ribs. Refrigerate for sever-
al hours.
Preheat your grill 3 minutes and place the ribs on cooking grid. Cook indirectly, over a low to medium heat until cooked.
During the last few minutes of cooking you can cook the ribs over a direct fire for added barbecue flavor and texture.
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