Masterbuilt Outdoor LP Gas Double Cooker MDCL - Manual (Page 4)

WARNING
• The Outdoor Gas appliance is for outdoor use only and shall not be
used in a building, garage, tent or any other enclosed area.
• Never operate this appliance on or under any overhead roof covering
(car port), awning, overhang, balcony or deck.
• Never use in or on recreational vehicles and/or boats.
• This appliance is not intended for or should never be used as a heater.
• Keep a minimum clearance of 10 feet from overhead construction,
walls or rails.
• Keep the area clear of any combustible material. (Things that burn.)
• Use this appliance only on a level, stable non-combustible surface like
brick, concrete or dirt. Do not use appliance on or around any surface
that will burn or melt like wood decks, dry grass, leaves, wood rails,
asphalt, vinyl, or plastic.
• Never use this product for anything other than its intended
purposes. This appliance is not intended for commercial use.
• Keep children and pets away from the appliance at all time. Do not
leave the appliance unattended
• Never move the appliance when it is in use. Allow the appliance to
cool below 115ºF (45ºC) before moving or storing it.
• Always wear shoes during operation of this appliance.
• Avoid touching hot surfaces this appliance is Hot. Always wear
protective gloves or mitts when removing, lid or basket from the
cooking vessel.
• Accessory attachments and cookware not manufactured are supplied
by Masterbuilt for this appliance are not recommended for use.
• Never place an empty cooking vessel on the appliance while in
operation this may damage the cooking vessel.
• Keep fuel supply hose away from the appliance while in operation.
Wind Flow
20 Pound
Cylinder with
Collar
Not Included
Place Cylinder 10” In Back
Center of the Cooker
10 feet
10 feet
Wall
Rails
Overhead
Construction
Before you start to cook check the wind direction &
place the cylinder UPWIND and upright 20” away
from the cooker stand. Use only a 20 pounds cylinder
or smaller with a protective collar on this appliance.
3 12
FRIED FISH, HOT WINGS & BOILED SEAFOOD
HOT WINGS
1 gallon vegetable oil
24 chicken wings
1 small bottle of hot sauce (your
choice)
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup butter or margarine, melted
1 teaspoon white vinegar
Pinch of garlic salt
Celery sticks (Optional Side Dishes)
Blue cheese dressing
Thaw wings if frozen and place into
basket. Pour 1 gallon of oil into a 10
1/2-quart pot. Bring oil temperature to
350°F. Turn off burner. Wearing
protective gloves, slowly place basket
of wings into oil and re-light burner.
Cook 8 to 12 minutes. Turn off burner,
remove and drain wings. Pour into
owl. Mix hot sauce with remaining
ingredients. Pour over wings, mix well,
and serve.
LOW COUNTRY BOIL
1 lb. shrimp
1 lb. craw fish
1 lb. smoked sausage
8 pieces of short ear corn
2 bags of crab boil mix
2 lbs. of whole new potatoes
Use a 30qt pot and bailing basket.
Add water 2 or 3 gallons and 2
bags of crab boil mix to the pot and
bring water to a boil. Allow water to
boil for 15 minutes and add
sausage (cut sausage in 1/4-inch
thick slices). Three minutes later,
add potatoes; 3 minutes later, add
corn; 3 minutes later, add shrimp
and craw fish together; 3 minutes
later, remove and serve.
For a Cajun flare, pour on top of
newspaper in the middle of your
table and enjoy.
CAJUN-FRIED FISH
1 Gallon of Oil
4 catfish or red snapper fillets, 1/2- to
3/4-inch thick (1 to 1 1/4 lbs.)
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon dried basil, crushed
1 teaspoon onion powder
1/2 to 1 teaspoon ground red pepper
1/2 teaspoon garlic salt
1/2 teaspoon ground white pepper
1/2 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon ground sage
1/4 cup margarine or butter
Thaw fish if frozen. In a mixing bowl,
combine flour, cornmeal, basil, onion
powder, red pepper, garlic salt, white
pepper, thyme, black pepper, sage and
butter. Coat both sides of the fish with
the flour mixture. Bring 1 gallon of oil to
350°F and deep fry for 3 to 4 minutes.
DEEP FRIED ONION
4 Med. Onions
Cajun Seasoning
1 Gallon of Oil
Peel the outer skin off the onion. Next
cut about a 1/4” off one end of the onion
creating a flat top. Cut from the flat part
of the onion down but not all the way
through (1/4” from the bottom). Repeat
this step 3 to 4 more times in a pie
shape. Loosen up the onion with your
fingers and season the outside and
inside of the onion. Fry the onion for 3
to 4 minutes flat side down in 350°F
cooking oil.
Send us your recipe.
Marketing Dept.
Masterbuilt Mfg. Inc.
450 Brown Ave
Columbus, GA 31906
Never allow hose to touch any part
of the appliance while in operation