Char-Griller 5050 - Manual (Page 25)

GRILLING RECIPES
DIRECT METHOD
STEAK (& ALL MEATS): Cook food directly above coals/heat. Generally speaking, to grill meats, raise fire
grate to high position (hot) and sear for one minute on each side with the lid open to seal in flavor
and juices. Then lower fire grate to medium position with lid closed and cook to desire doneness.
Control heat with dual dampers and adjustable fire grate
Control heat with dual dampers and adjustable fire grate.
BETTER BARBECUE : Place grilled meat back in the marinade for several minutes before
serving – it will become tastier and juicier. CAUTION: Boil extra marinade first to kill bacteria
remaining from the raw meat.
Tip : Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into thickest part not
touching bone & allow five minutes to register. Internal temperatures for BIRDS should be 170F to 180F
and meat should be 140F for rare, 160F medium and 170F for well done.
MARINATED FLANK STEAK : Mix marinade ingredients in nonmetal dish Let steak stand in marinade for MARINATED FLANK STEAK : Mix marinade ingredients in nonmetal dish. Let steak stand in marinade for
no less than 4 hours in refrigerator. Brown each side for 5 minutes, but center should remain rare. Cut
steak diagonally across the grain into thin slices before serving. Grill with fire grate in high (hot) position
with lid open or closed.
MARINADE : 1/2 cup vegetable or olive oil, 1/3 cup soy sauce, 1/4 cup red wine vinegar, 2 tbs. Lemon juice,
1 tsp. Dry mustard, 1 minced clove garlic, 1 small minced onion, 1/4 tsp pepper.
QUAIL OR DOVES:
Cover birds in Italian dressing (Good Seasons or Kraft Zesty), marinate overnight, pour off
dressing and cover with Texas Pete Hot Sauce for 6 hours. Wrap birds in thick bacon secured by a toothpick. *Place
ill k t i til b i bl k G ill f 20 i t S ith lid d fi t i hi h (h t) iti on grill – keep turning until bacon is black. Grill for 20 minutes. Sear with lid open and fire grate in high (hot) position
for 1 min each side before lowering grate and closing lid. *OR SMOKE by placing birds in center of GRID with fire in
both ends of FIRE BOX.
KABOBS: Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms, zucchini,
circular slice of corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp, scallops, lobster, chicken,
sausage, pork, beef, etc.
Marinate the meat in refrigerator for several hours. Grill each side approximately 7 minutes turning occasionally while
basting with marinade. Leave a small amount of room between pieces in order to cook faster. Grill with lid up and
the fire grate in the lowest position. See marinade recipe on last page.
KABOB MARINADE : Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup pineapple juice, 2 teaspoons
salt, 1/2 teaspoon garlic powder and bring to a boil. Marinate beef in mixture a minimum of 4 hours.
HOT DOGS: Grill with lid up and fire grate in high (hot) position for approximately 6 minutes, turn every few minutes.
HAMBURGERS: Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side with fire grate in high
position for a few minutes. Lower fire grate to medium position and grill with lid down to avoid flare-ups. Cook each
side 3 to 7 minutes according to desired doneness. Cook ground meat to 150 internally or until juice runs clear (free of
bl d) f
ti f E li blood) for prevention of E-coli.
Burgers can be basted with marinade when turning and/or other ingredients can be mixed in with the ground beef such
as chili sauce or powder; or you may marinate by allowing to stand in marinade for 1 or 2 hours at room temperature
before cooking; or let stand in covered dish in refrigerator up to 24 hours. Bring to room temperature before cooking.
See meat marinade on page 9.
SHRIMP (Peeled) & Crayfish : Place on skewers, coat with melted butter and garlic salt. Grill 4 minutes on each side
or until pink. Cocktail sauce optional.
BAKED POTATOES R b ith b tt d i f il d k ill ith lid d f 50 i t T ft 25 BAKED POTATOES : Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes. Turn after 25
minutes (no need to turn if smoked). Squeeze for doneness.
SWEET CORN IN HUSKS : Trim excess silk from end and soak in cold salted water 1 hour before grilling. Grill 25
minutes – turning several times.
SWEET CORN IN FOIL : Husk and wash. Rub with butter and season with salt and pepper. Wrap each ear in foil
and grill for 30 minutes turning several times (no need to turn if smoked).
GRILLED VEGETABLES : Slice 1/4" thick and soak in olive oil prior to grilling to prevent burning.
G ill f 9 i t h id
page 25
™ & © 2006 Char-Griller / A&J Mfg.
Grill for 9 minutes each side.