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Give these recipes a try, they are tested, tried and proven. After using
them a few times feel free to get creative and add your own favorite
ingredients to give these sauces your own "signature." Many of these
recipes can be used to baste as well as serve as table sauces.
Wines and other spirits used in marinades add to flavor as well as
tenderize. All of the alcohol evaporates during the cooking process
making these acceptable for the entire family. Sauces and marinades
are designed to enhance and compliment the flavor of what you are
cooking and not intended to camouflage or suppress the natural taste.
Most sauces should be applied during the last 10 minutes of the cooking
process and applied on the low heat settings to prevent burning. Keep a
watchful eye the first time using a recipe to eliminate any "surprises"
such as excessive flare-up.
MEATS AND MAIN DISHES
When planning your outdoor meal, the main dish should be the starting
point of the menu. After deciding on the main dish you can get quite
creative planning your meal around it. The design of your PGS grill
allows you a great deal of flexibility in the choice and preparation of the
main dish. The following section will provide you with recipes and tips
that will make the most of the convenience, control, and flexibility of
your PGS grill. Bear in mind, there's no single right way or wrong way
to use your grill... have fun, get creative, and experiment. The more you
use your PGS grill the more creative you'll become!
BEEF
Grilled hamburgers and steaks are perennial outdoor cooking favorites
for the entire family. The robust outdoor flavor imparted to beef makes it
easy to see why. Even though beef is relatively easy to prepare don't
limit yourself to just basic burgers and steaks. Even relatively
inexpensive cuts of meat tenderized with sauces and marinades will turn
out great on your PGS grill. Chuck roast, brisket, and short ribs are just
a few of the many beef cuts that can be grilled with delicious results.
Cooking times for the beef recipes to follow are for MEDIUM doneness.
If you prefer your beef rare, medium or well done adjust the heat and
cooking times accordingly. Please note that the rear portion of your
PGS grill is intentionally hotter than the front which will allow you to
cook meat in the front and rear for the same amount of time and have
Medium Rare, and Well done finished at the same time.
CHOOSING THE MEAT
The best insurance policy for a successful outdoor meal is to start with
the best possible cut of meat. We suggest using only USDA Prime or
Choice grade of beef. An equally important consideration is fat. A
little fat "marbling" through steaks is necessary for tenderness and juice.
On the other hand, too much fat can cause problems. If possible, trim
off excessive fats for health reasons as well as to reduce unnecessary
flare-ups that might occur. Sauces and marinades will tenderize, flavor,
and garnish your beef dishes. Your individual tastes coupled with
experimentation will help create countless favorites.
With the exception of steaks and pork chops, SLOW cooking will
generally ensure tender meats. Use MEDIUM heat for grilled foods,
including hamburgers and franks. Use LO heat for all roasts and
rotisserie recipes.
FROZEN MEATS
Large roasts and thick steaks should be thawed out and brought to room
temperatures before grilling. Thin steaks, franks, cold cuts, and
burgers can be grilled from a frozen state. Cooking times will also be a
bit longer. Frozen steaks may be thawed in a marinade or oil to retain
juices and impart flavor. Do NOT salt steaks before cooking, as it tends
to draw out the juices.
GREAT STEAKS
Rub or brush your steaks with oil or an oil-based marinade. This will
allow you to seal the surface of the steak and will retain the juices.
Preheat your PGS grill for 7 to 10 minutes on HI heat. Arrange the
steaks two inches apart on the grill. Sear the steaks QUICKLY on HI or
MEDIUM heat and then finish them on LO for best results. If you
experience excessive flare-up from the fats and juices reduce the heat
to LO immediately.
THE PERFECT TOUCH
Do not cut or pierce the beef to check for doneness. Instead use the
touch test. Lightly press your finger on the steak or burger (be careful
not to burn your finger). If the meat is too hot to touch, press the back
of a spoon on the meat. When juices pool in the depression it is
generally considered to be medium rare. Use this simple test for juicy,
flavorful steaks and burgers every time to achieve “The Perfect Touch”.
When you believe the beef is finished you can use the touch test
described earlier in this section. Four 1 1/2 inch steaks should take
approximately 22-28 minutes cooked on MEDIUM and then LO. Again,
cooking results will vary according to the individual grill, location,
weather conditions, gas pressure, and other factors.
We suggest that you tend to what you are cooking to prevent any
surprises in terms of excessive flare-up or over-cooking your meal.
Rearrange the steaks several times during cooking to prevent possible
excessive flare-ups. Turn the steaks only once with tongs or a spatula,
never pierce with a fork or you will lose the juices. The Performance
Grilling System incorporated in your PGS grill was especially designed to
give you great cooking results for beef meals.
The more you use your grill the better you'll control the results. Here's
what to expect when you use the "TOUCH TEST".
RARE: Meat gives easily when touched. It is seared, but no juices
appear on the surface.
MEDIUM: Meat feels firmer yet slightly spongy, and juices begin to
appear on the surface.
WELL DONE: Meat is covered with juices. It is firm and does NOT
yield to pressure.
We suggest serving your steaks immediately after grilling. Steaks will
lose their juices if allowed to sit too long after cooking. A little
seasoned butter (see recipe) placed on top of the steaks as soon as
cooked will add a gourmet touch to your meal.
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