M&W-10
www.hollandgrill.com
IF YOU'RE LOOKING, YOU'RE NOT COOKING!
SIMPLY CLOSE THE LID AND COOK BY TIME.
The Holland Grill has no temperature controls. This
means the temperature remains constant; it’s simply a
matter of timing. Refer to most any cookbook for the
cooking time of an item cooked at the recommended
400 degree temperature. Remember, you will probably
want to turn the food over once at approximately half
the cooking time on short cooking time items.
The Holland Grill is a unique outdoor gas grill. It's indirect, radiant
heat keeps the flame off the food to give you moist, juicy, tender food
without the hassle. It is important to realize cooking on a Holland Grill
uses a different process in order for the grill to perform correctly. It is
essential that the lid remain closed while grilling.
GRILLING
With the Holland Grill, you get juicy, moist burgers every single time.
An average hamburger, under normal circumstances, should take
approximately 10 to 12 minutes on each side. Thicker burgers will sim-
ply take a few more minutes per side. The same grilling times will give
you a "medium" doneness on a 3/4 to one-inch thick steak.
Although the Holland Grill is great for grilling hamburgers, steaks, pork
chops, and all the "ordinary" foods people grill, it is unmatched in its
ability to grill large foods like whole turkeys, chickens, pork loins,
boston butts and beef roasts. It is also unsurpassed in its ability to grill
vegetables, pizzas, biscuits, wild game, bacon, baked beans in a dish,
apple pie and it grills awesome sausage and biscuits, baked potatoes
and meatloafs...and baby back ribs...and wings...and...shrimp... and on
and on.
STEAMING (Wrangler only)
Close the drain valve on your HollandGrill. Open the lid and fill the drip
pan (sizzle tray) with one gallon of water. Fill it just to the top edge of
the drip pan. Light the grill the proper way, close the lid and let it pre-
heat for about 20 minutes or until you start to see steam coming from
the smoke stacks.
Place your food on the cooking grid and close the lid.
Remember, now you're trying to keep the grill temperature LOW. You
will have to add more liquid every hour or so as it steams out. Your
goal should be cooking at approximately 275 - 300 degrees. Your food
will take longer to cook steaming or slow-cooking than it would with
regular grilling. Use Holland's digital Temperature Probe to determine
when the meat is done.
DRY SMOKING
Maverick
- Place Holland Grill Flav-O-Buds in the aluminum chip
tray. Place it in one of the rear corners in the space between the top
edge of the drip pan and the bottom edge of the flange under the
cooking grid (see Figure 9).
Wrangler
- Place Holland Grill Flav-
O-Buds in the built in chip drawer on
the front of the grill.
If additional wood is preferred for
either grill, you can use throw-away
aluminum tart pans placed in the rear
corners of the dry drip pan in the
space between the top edge of the
drip pan and the flange, and the
bottom of grill.
Each pan will smoke up to an hour,
depending on how many Flavo-O-
Buds you use in each pan. When
finished grilling, throw away wood
and use fresh each time you grill.
Caution
- Make sure Flav-O-buds
are cool before you empty the chip
tray or chip drawer.
HELPFUL TIPS
Heat it up
For accurate time results, allow your grill to warm up with the lid
closed for 20 or 30 minutes prior to cooking.
Turn it with tongs
Using a pair of stainless steel tongs makes it much easier to turn food
items on the Holland Grill. Using a spatula could cause grease to
splash over the edge of drip pan into the flame and using a fork to
stab your meat will let all the juice run out.
Experiment with cooking times
The cooking times we suggest are only that – suggestions. You may
want to vary the times as you become familiar with your Holland Grill.
Clean it up
Clean your grill regularly. If you let grease build up in the drip pan, it
will cause uneven heat at the cooking surface and in severe cases it
could cause a grease fire. For best results, clean the cooking grid and
the drip pan while the grill is still warm.
Don’t blame it on the rain
You may cook on the grill in any weather. If the temperature is
extremely hot or cold, it will slightly shorten or increase your
cooking time. The Holland grill is perfect for winter grilling, just add a
little time and keep that lid closed.
Thermometer
Keep in mind that the temperature reading on the lid thermometer will
not be as hot as the temperature of the cooking surface due to it’s
location.
FIGURE 9 MAVERICK
COOKING ON YOUR HOLLAND GRILL
FIGURE 9 WRANGLER
Be sure to check out the Holland Grill recipes, tips and tricks listed on the web site.
Why not try to create a few of your own!
