GSC3218J Gas Grill
GSC3218J owner’s manual
16
Award-Winning Barbecue Recipes
Never-fail barbecue sauce
Ingredients:
¼ cup
Finely Chopped Onion
2 tablespoons
Butter Or Margarine
¼ cup
Brown Sugar, Firmly Packed
1 tablespoon
Worcestershire Sauce
¼ teaspoon
Hot Pepper Sauce
1
Clove Garlic, Finely Chopped
1 cup
Catsup
¼ cup
Lemon Juice
1 teaspoon
Prepared Mustard
Prepare:
Cook onion and garlic in margarine until tender. Add remaining
ingredients and bring to a boil. Simmer uncovered 15 to 20
minutes. Refrigerate leftovers after using.
Mamma’s Marinated Chicken
Ingredients:
¼ cup
Dijon mustard
2 tablespoons
Fresh lemon juice
1 ½ teaspoons
Worcestershire sauce
½ teaspoon
Dried tarragon
¼ teaspoon
Freshly ground black pepper
4
Boneless skinless chicken breast
halves
Prepare:
Combine ingredients, mixing well. Marinade chicken for
several hours. Grill uncovered, over medium heat, for 10 to 15
minutes. Chicken is done when juices run clear.
Barbecued Honey Steak
Ingredients:
5 pounds
Beef sirloin steak
2 tablespoons
Red pepper -- crushed
1 teaspoon
Black pepper
2
Garlic cloves -- crushed
1 large
Onion
1 cup
Honey
Prepare:
Combine all ingredients and marinate steak for 7-8 hours.
Remove meat from marinade and grill over very high heat to
desired doneness. Heat leftover marinade to a boil and pour
over grilled steak to serve.
Hardcore Grilled Trout
Ingredients:
1/4 cup lemon or lime juice
2 tablespoons melted butter
2 tablespoons vegetable oil
2 tablespoons chopped parsley
1 tablespoon hot sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout -- about 1 pound each
Prepare:
Combine lemon juice, margarine, oil, parsley, sesame seeds, hot
sauce, ginger and salt. Mixe well. Pierce skin of fish in several
places. Roll fish in juice mixture to coat inside and outside.
Cover. Refrigerate 30 minutes to 1 hour, turning occasionally.
Remove fish from marinade. Place fish on grill; brush fish with
marinade while grilling. Cook over high heat for 5 minutes. Turn;
brush with marinade, cook 5 minutes longer. Fish is done when it
flakes easily with fork.
Grilled Veggies
Ingredients:
¾ cup Olive oil
¼ cup Red wine vinegar
1 teaspoon Fresh rosemary
1 teaspoon Fresh thyme leaves
1 teaspoon Fresh basil; chopped
1 teaspoon Fresh oregano; chopped
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon Ground black pepper
2 pounds assorted vegetables, chopped or whole, according to
taste.
Prepare
Combine all ingredients in a small bowl. Marinade vegetables
with sauce, and cover and refrigerate for 2 hrs. Grill vegetables
over medium heat until tender, brushing them with marinade
while they cook. Cooking times will vary according to the
vegetables chosen.
