BC1401 Owner’s Manual
6
Helpful Hints
1. Store charcoal in a dry place. If storing outside, seal the charcoal in a waterproof container.
2. During cooking, if the lid is not hinged, lift it to one side instead of staright up. Lifting the lid straight up could
create a vacuum within the grill that could suck ash into the food.
3. When cleaning the grill, DO NOT use abrasive cleaners. It could damage parts of the grill. Clean the grids and
pans with mild detergent. Rinse thoroughly with water. Remove and dispose of ash properly.
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
Ketchup
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
or until juices run clear. 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, hot sauce, ginger
and salt. Mix well. Pierce skin of fish in several places. Roll fish
in juice mixture to coat inside and out. 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 and 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. Cover and refrigerate for 2 hours. Grill vegetables
over medium heat until tender, brushing them with marinade
while they cook. Cooking times will vary according to the
vegetables chosen.
