OM1515 B.2
™ & © Char-Griller / A&J Mfg.
17
KABOBS:
Alternating on skewers any combination of meat, onions, tomatoes, green
peppers, mushrooms, zucchini, circular slice of corn-on-the-cob, or pineapple. Meat
could consist of chunks of shrimp, scallops, lobster, chicken, sausage, pork, beef,
etc. 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 to cook faster. Grill with lid up and the fire grate in the
lowest position. See marinade recipe on last page.
KABOB MARINADE:
Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vin-
egar, 1/2 cup pineapple juice, 2 teaspoons salt, 1/2 teaspoon garlic powder
and bring to a boil. Marinate beef in mixture a minimum of 4 hours.
HOT DOGS:
Grill with lid up and fire grate in high (hot) position for approximately 6
minutes, turn every few minutes.
HAMBURGERS:
Mix in chopped onions, green peppers, salt, sear 3/4 inch patties
on each side with fire grate in high position for a few minutes. Lower fire 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; or you may marinate by allowing to stand in mari-
nade for 1 or 2 hours at room temperature before cooking; or let stand in covered
dish in refrigerator up to 24 hours. Bring to room temperature before cooking. See
meat marinade on page 9.
SHRIMP (Peeled) & Crayfish:
Place on skewers, coat with melted butter and gar-
lic 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.
