3
10
DANGER
Gas Cylinder Placement and Filling:
• Do not store a spare LP-gas cylinder under or
near grill. The gas cylinder safety relief valve may
overheat, allowing gas to release causing and
intense fire with rise of death or serious injury.
• Never fill the cylinder beyond 80 percent full.
Overfilled cylinders can release gas.
• If you smell, hear or see gas escaping
immediately get away from the gas cylinder and
call the Fire Department.
FOR YOUR SAFETY
Gas Cylinder Storage and Grill Check:
Cylinders must be stored outdoors out of reach of
children and must not be stored in a building,
garage, or any other enclosed area. Before each
use check all nuts and bolts to be sure that they
are tight and secure. Before each use perform
soapy water test. Before each use, inspect gas
hose for any signs of abrasion, cuts, leaks, or
wear. If replacement is needed, contact Masterbuilt
Manufacturing for regulator hose model # BPRLP19.
GRILLING RECIPES
TENDERLOINS WITH BLUE
CHEESE BUTTER
- 1/4 cup margarine or butter-
softened
- 1/2 tsp. lemon juice
- 1/8 tsp. pepper
- 1/4 cup crumbled blue cheese
- 8 slices bacon
- 4 10-ounce beef tenderloin or top
loin steaks, cut 1 inch thick
For blue cheese butter, in a small
mixing bowl, stir together
margarine or butter, lemon juice,
and pepper. Fold in blue cheese
and mix just till combined.
In a skillet, cook bacon till almost
done, but not crisp. Drain off fat,
pat bacon with paper towels to
remove excess fat. Wrap bacon
around steaks, securing with
wooden toothpicks.
Preheat gas grill. Adjust heat for
direct cooking. Place steaks on grill
rack over medium heat. Cover and
grill for 8 to 12 minutes for rare
(140 degrees) or 12 to 15 minutes
for medium (160 degrees.) Serve
steaks with a spoonful of blue
cheese butter.
SAUCY CHERRY
CHICKEN PIECES
- 1 cup cherry preserves
- 1 tbs. margarine or butter
- 1/2 tsp. finely shredded
lemon peel
- 2 tbs. lemon juice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/8 tsp. salt
- Dash of ground cloves
- 2 to 2 1/2 lbs. chicken pieces
For sauce, in a small sauce pan
combine cherry preserves,
margarine or butter, lemon peel,
lemon juice, cinnamon, allspice,
salt, and cloves. Cook and stir until
all combined.
Remove skin from chicken (if
desired red) Rinse chicken; pat dry.
Preheat gas grill. Adjust heat for
direct cooking. Place chicken, bone
side up on grill rack over medium
heat. Cover and grill for 35 to 45
minutes or until tender and no
longer pink. Turn chicken halfway
through cooking. Brush with sauce
frequently the last 10 minutes of
grilling.
