A-5
Vegetables are generally easy to cook on the grill. The
Secondary Cooking Rack makes it convenient because you
can still use the main cooking area while the vegetables are
suspended above the grids.
Pre-cook hard vegetables by briefly boiling or microwaving
them before cooking on the grill. Wrap vegetables in a double
thickness of foil to protect them while cooking on the grill.
Then, remove the foil if desired, 10-15 minutes before the
end of cooking, brush vegetables with butter or oil and finish
cooking.
Guide to Using the Secondary Cooking Rack
The Secondary Cooking Rack can be used for purposes
other than just the obvious. Consider using the rack for
warming French bread, garlic bread, croissants or even
bagels.
A small whole fish wrapped in foil also cooks well on the
Secondary Cooking Rack. Parcels of seafood such as
scallops, prawns and sliced fish fillets prepared in a sauce
and portioned into small foil wraps cook well this way, too.
Slow Cooking with a Rotisserie
Rotisserie cooking produces foods that are moist, flavor-
ful and attractive. The rotisserie system is most com-
monly used for cooking meat or poultry and is designed
to cook food slowly. You can place a cooking pan beneath
the food to collect juices for basting and gravy. To flavor the
contents of the cooking pan you may add herbs, onions,
or other spices of your choice.
The cooking times on a rotisserie will be approximately the
same as for oven cooking.
Balancing the Food
In rotisserie cooking, balancing the food is of utmost
importance. The rotisserie must turn evenly or the stop-
ping and starting action will cause the food to cook
unevenly and possibly burn the heavier side.
The easiest foods to balance are those of uniform shape
and texture. To test if the food is balanced correctly when
secured, place the ends of the rotisserie spit loosely in the
palms of your hands. If there is no tendency to roll, give the
spit a quarter turn. If it is still stable, give it a final quarter
turn. It should rest without turning in each of these posi-
tions. It can then be attached to your grill.
Food Preparation
When preparing poultry, truss the birds tightly so that wings
and drumsticks are close to the body of the bird. The cavity of
the bird may be stuffed prior to this. Pull the neck skin down
and, using a small skewer, fix it to the back of the bird. Push
the rotisserie spit through lengthwise, catching the bird in the
fork of the wishbone. Center the bird and tighten with the
holding forks. Test the balance as described before.
A rolled piece of meat requires the rotisserie skewer to be
inserted through the center of the length of meat, then se-
cured and balanced.
For meats that contain bones, it is best to secure the rotis-
serie skewer diagonally through the meaty sections. If pro-
truding bones or wings brown too quickly, cover with pieces
of foil.
Guide to Rotisserie Cooking
Preparing to Smoke
Smoking gives food a distinctive, delicious flavor. You will find
a variety of wood chips available for use in smoking grilled
foods. Pre-soaking of wood chips may be required so read
and follow the manufacturer's instructions for preparing
smoking chips prior to use.
Note:
It is our experience that many smoking chip products
do not actually produce a smoke but instead infuses the
food with flavor. Please read product labels carefully and if
in doubt, ask your retailer for details.
Using A Smoker Box
There are many optional smoker boxes available for pur-
chase. Follow these guidelines and always refer to the
label of your smoking chips for specific directions.
Raise your Grill Lid and light the grill. Lower the Grill Lid
allowing your grill to reach the desired cooking tempera-
ture for the food you are grilling. Fill your smoker box with
your prepared smoking chips. Dried herbs and spices may
also be added to produce different flavors. W ear a flame
retardant BBQ Mitt and place your smoker box on a Cook-
ing Grid or Heat Diffuser directly above a lit grill Burner. The
heated smoking chips will flavor your foods.
Tips for Smoking
You can reduce the strength of the smoke flavor by only
smoking for half or three quarters of the cooking time. The
heat required for smoking is normally LOW to MEDIUM.
Foods naturally high in oils lend themselves well to smok-
ing, while drier foods benefit from a marinade.
Guide to Smoking
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Tuna steaks,
marinated in Asian flavors of sesame
oil, soy sauce and sherry.
Pork fillets,
rubbed with ginger, orange rind and
brushed with maple syrup.
Mussels,
brushed with lemon rind and chili oil.
Lamb cutlets,
marinated in virgin olive oil, lemon,
oregano and black pepper. The same marinade can
be used for a whole leg or rack of lamb.
Chicken,
boneless chicken pieces—especially sliced
breasts.
Fish,
sliced fillets of firm fish, assorted seafood such
as prawns, scallops and calamari.
Pork,
sliced fillets, diced or minced pork, sliced leg
steak, sliced chops.
Beef,
sliced fillet, rib-eye, round, rump, sirloin.
Lamb,
sliced fillet, round, loin.
