Masterbuilt SMPG3 - Manual (Page 4)

WARNING
• The use of alcohol, prescription or non
prescription drugs may impair the consumer’s
ability to properly assemble or safely operate
the grill.
• Do not obstruct flow of combustion and
ventilation. Keep the ventilation opening(s) of the
cylinder enclosure free and clear of debris.
• The installation of this grill must conform with
local codes or, in the absence of local codes, with
the National Fuel Gas Code, ANSI Z223.1, Storage
and Handling of Liquefied Petroleum Gases,
ANSI/NFPA 58 or CSA B149.1, Natural Gas
Installation Code or CAN/CGA-B149.2, Propane
Installation Code.
• The LP-gas cylinder being used must be
constructed and marked in accordance with the
specifications for LP-gas cylinders of the U.S.
Department of Transportation (DOT) CFR 49 or the
National Standards of Canada, CAN/CSA-B339,
Cylinders, Spheres and Tubes for the
Transportation of Dangerous Goods.
11 2
GRILLING RECIPES
GRILLED ZUCCHINI HALVES
- 2 large zucchini
- 4 tbs. olive oil
- 2 tbs. Southern Secrets Sizzlin'
Steak Seasoning
Trim Zucchini ends and wash
thoroughly. Cut in half. Make 4 cuts
in zucchini 1/8 inch deep. Rub
each half with 1 TBS. olive oil and
1/2 TBS. Southern Secrets Sizzlin'
Steak Seasoning.
Grill on medium heat for 20 min.
GRILLED FLANK STEAK
1 1/2 lbs flank steak
Marinate in:
1/4 cup Worcestershire sauce
1/3 cup soy sauce
1tsp. dried, ground ginger or
freshly chopped ginger and the
juice of 1 lemon
Place steak in shallow glass
casserole dish and pour marinade
over top. Let marinate at least 3
hours, turning every hour or so.
Remove from smoker and place on
grill for 3 to 4 minutes on each
side. Slice diagonally and serve.
CARIBBEAN FLAVOR CHICKEN
1 tsp. salt
1 clove garlic, peeled, plus 2
cloves, minced
1 1/2 teaspoons dried leaf oregano
1/4 teaspoon paprika
1 tablespoon lemon or lime juice
8 chicken pieces (breasts, thighs,
drum sticks)
3 tablespoons oil
1 small onion, minced
1/3 catsup
1/3 cup cider vinegar
Mash salt with peeled garlic to
make a paste. Work in 1-1/2
teaspoon oregano, paprika and
lemon juice. Rub this mixture over
the chicken. Place chicken over hot
coals and grill, turning every 7 to 8
minutes, until done. Stir in catsup,
vinegar and remaining oregano,
and simmer 15 minutes. When
chicken is done, brush on chicken
and grill 5 minutes longer. Place
onto a warm platter and serve
remaining sauce at table. Fried
plantain or grill-baked bananas or
saffron rice go well with this.
GRILLED FRESH PINEAPPLE
1 1/2 sticks of butter or margarine
1 tablespoon of garlic powder
Peel and clean fresh pineapple.
Cut into serving pieces and place
on grill. Mix butter and garlic
powder well. Baste each piece of
pineapple while cooking. Cook until
golden brown. Serve as a side dish
with chicken or pork.