Owner’s Manual,
Model BC1912G Portable Gas Grill
BC1912G owner’s manual
11
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, sesame seeds, 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; brush with marinade, cook 5 minutes longer. Fish is
done when it flakes easily with fork – Cook to taste.
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, and cover and refrigerate for 2
hrs. Grill vegetables over medium heat until tender, brushing them with marinade while they cook. Cooking
times will vary according to the vegetables chosen.
