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More Versatile than your kitchen oven...your MHP Gas Grill roasts, sears, broils, spit-roast, bakes, steams and smokes. The eating
enjoyment of each cooking technique will result in a distinctive flavor for entertaining friends or a welcomed treat for a family meal.
Direct—
For grilling/searing steaks, chops, burgers, frankfurters, sausages,
fish fillets, chicken parts or shish-ka-bobs. Your MHP Gas Grill is designed to
cook with the lid closed, except for quick searing or more of a char flavor. Close
lid to finish grilling, retaining natural juices, moisture and preventing flare-ups.
Indirect (use one side of burner) -
For roasts, ribs, ham,
whole chicken, turkey, game or whole fish. Using the indirect heat
method, turn on one side of burner, then place food on the cooking grid
over the side of burner that’s not lit.
Indirect (use of water pan) -
An aluminum foil pan is centered on
the briquettes to moderate the temperature and to add moisture and flavor. Fill the
pan with water or other ingredients, (add to water; wine, apple juice, orange juice,
herbs, spices, etc). The cooking juices from the food drops into the water pan cre-
ating a savory water vapor from which the foods absorbs flavor and moisture.
Pan Roasting—
For large cuts of meat, pot roast, turkey, whole
chickens, duckling, aluminum foil drip pan or shallow metal baking/
roasting pan on top of cooking grid. For extra flavor, add your favorite
vegetables or some wine or fruit juice or garlic, onions to the drip pan.
Use liquid to baste or gravy.
Smoke (addition of wood chips or chunks) -
Ordinary
meat, whole fish, poultry and game becomes a taste sensation when smoked.
Using the water pan technique and your favorite wood soaked in water for sev-
eral hours or overnight. Place chips in the convenient MHP reusable smoke box
or wrap in aluminum foil, poke a couple of small holes in the foil pack. Place
holes side up directly on briquettes along side of water pan.
Rotisserie—
Poultry, lamb, beef and pork tastes more of them-
selves when spit-roasted. Meat is rotated over the heat keeping it con-
stantly bathed in its own juices, insuring that all sides become done at
one time. A drip pan can be used to collect the drippings for basting or
gravy.
Cooking Techniques
