GRILL COOKING CHART
BBQ SALMON
2 large salmon steaks
2 tbs. Oil
Salt & pepper
2 oz. thin bacon slices
2 tbs. Butter
1 tbs. Lemon juice
Spring of parsley
Lemon wedges
Preheat the BBQ.
Brush the steaks with oil and season
with salt and pepper. Place on BBQ
grill and cook for 10 minutes,
turning steaks over halfway cooking
time.
Meanwhile fry the bacon in a pan on
the side burner. Drain on paper
towels. Meld the butter in a small
saucepan taking care not to discolor
it. Arrange the fish and bacon on
serving plates. Pour the butter over
and sprinkle with lemon juice.
Garnish with parsley springs and
lemon wedges. Serve with boiled
potatoes tossed in butter and
sprinkled with chopped parsley and
a crisp lettuce salad.
Note: Substitute catfish, halibut or
cod for salmon.
BAKED CHILI CORN
6 medium ears corn, husked
3 tbs. Butter or margarine, melted
Dash ground cumin
Dash ground coriander
About ½ hour before cooking, turn
the butter on for grill. Place each
corn on a heavy-duty foil. In a bowl,
combine remaining ingredients. Mix
well. Brush 1-1/2 tsp. Butter mixture
over each ear. Close foil and fold up
ends to seal. Place on grill. Cook,
turning packets occasionally 10 to
12 minutes or until cooked through.
Half hour before cooking, turn the
burner to the grill on full. Drain
seafood reserving marinade. On
each of twelve 10” skewers, thread
2 shrimps and 2 scallops, alternating
with pineapple chunks. Place
skewers on grill. Cook 7-10 minutes,
often basting and turning.
BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dry mustard
¼ tsp. thyme, crushed
1 medium onion, sliced
1 pound flank steak, scored
2 tbs. butter, melted
Combine first 4 ingredients, add
onion and marinade flank steak with
it. Refrigerate at least 4 hours or
overnight. Remove steak and grill
on your preheated BBQ grill. Grill 5
to 7 minutes on each side basting
frequently with the marinade. In the
meantime sauté onions from the
marinade in butter in a skillet on
your side burner for 3 minutes. To
serve, slice steak diagonally into
thin slices, sprinkle onions over top.
Garnish with vegetable kabobs.
BARBECUED POTATOES and
CHEESE
1-1/2 cups shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream
of mushroom soup
1/3 cup milk
2 tbs. barbecue sauce
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. pepper
4 cups thinly sliced potatoes (4
medium-sized potatoes)
TANGY SEAFOOD KABOBS
1 lb. Large shrimp, shelled &
deveined
¾ lbs. sea scallops
2/3 c. chili sauce
¼ c. cider vinegar
butter and sprinkled with chopped
parsley and a crisp lettuce salad.
Note: Substitute catfish, halibut or
cod for salmon.
PORK CHOPS
4 Pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. powdered mustard
2 tsp. Worcestershire sauce
½ tsp. freshly ground black pepper
1 tsp. sugar
½ tsp. paprika
1 clove garlic
Peel, grate onion, and add rest of the
ingredients except the pork chops.
Mix well. Pour over chops and
marinate one hour in a cool place.
Turn the BBQ grill on full. Heat 10
minutes. BBQ the chops brushing
with the marinade occasionally.
Serve with mixed salad, dressed
with vinaigrette flavored with fresh
dill.
3 tbs. chopped parsley
1 tbs. vegetable oil
1 tbs. Worcestershire sauce
½ tsp. prepared horseradish
1 cove garlic, minced
1 20 oz. Can pineapple chunks in
juice, drained
In medium bowl, combine shrimp
and scallops. In small bowl combine
chili sauce and next six ingredients.
Pour over seafood. Toss to coat.
Cover, refrigerate 2 hours.
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