Aussie 4200 - Manual (Page 8)

WARNING: Allow your grill to cool completely before handling or moving.
Ashes... Allow the charcoal and grill to cool completely. Lift out the Fire Grate/Ash Dump and pour the ashes into heavy duty
aluminum foil. Wrap the ashes within the foil and discard into a non-combustible container. You can save the larger pieces of
charcoal for the next time you cook. It is recommended that ashes be removed after each time you grill. Use a garden hose
to wash out accumulated grease and ashes. Let the Fire Grate/Ash Dump dry before putting it back in your grill.
For easier clean-up, line the bottom of the Bowl under the Fire Grate/ Ash Dump with a double layer of aluminum foil. Make
sure you leave all the vents uncovered.
Cooking grid, spit forks, spit shaft...Use a detergent and hot water solution just as you would for any cooking equipment.
A stiff brush may be helpful in removing heavy grease deposits.
Hood and Bowl...Dampen a cloth in hot water and a detergent solution. Then, wipe both the inside and outside of the hood
and bowl. Wipe all areas dry before storing. Note: Do not use oven cleaner or abrasive cleaner on your Aussie grill.
This may cause damage to the paint finish.
Storage...After you have cleaned your grill, store it in a clean, dry area. Leave all the vents open so moisture does not col­
lect inside. If you store your grill outside, close the top vent to keep the rain out but leave the bottom vents open. To store
your
Walk-a-boufTM grill, lock the Hood and Bowl. If you intend to fold-up your grill for storage. Follow steps on page 5 in
reverse order. You may hang the Grill on a wall with the Fixed Leg Hook or simply lean it against a wall.
You can extend the life of your new grill by using a heavy duty grill cover for storage. Always allow your grill to cool before
covering. Please look at the Accessory Order Form that came with your grill for ordering information.
CARING FOR YOUR AUSSIE
tm
GRILL
RECIPES YOU CAN USE AGAIN AND AGAIN
JUICY BURGERS...
1 beef bouillon cube
1/2 cup boiling water
1 pound ground beef
1/3 cup dry bread crumbs
1 teaspoon grated lemon
peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
1/2 teaspoon ginger
4-5 hamburger buns
toasted
ISLAND STEAK...
6 ribeye steaks (approx.
1" thick)
1 cup soy sauce
1 clove garlic (crushed)
1/4 cup salad oil
1/4 cup dry red wine
1 dash monosodium
glutamate
juices from small piece of
celery (approx. 1/4
medium size stalk)
Dissolve bouillon cube in boiling water. Mix thoroughly
with beef, crumbs, lemon peel and seasoning. Shape
into four or five patties and chill thoroughly. Grill in high
position until done or about seven minutes on each side.
Serve on toasted buns. Makes four or five servings.
Combine all ingredients except the steak (use garlic press to
get celery juice). Marinate the steaks with this mixture for 30
minutes only. Drain the steaks and sear each side one minute
with grid in low position over moderate fire. Raise grid to high
position and cook to taste. Turn steaks twice.
SMOKY MOUNTAIN
SPARERIBS...
1/2 cup Worcestershire
sauce
1/2 cup vinegar
1/2 teaspoon salt
1/2 cup margarine (melted)
1/4 teaspoon Tabasco
2 racks spareribs (approx.
6pounds)
Combine marinade ingredients and brush onto ribs. Use
soaked wood chips and the indirect cooking method
shown on page 5. Place meat bone side down on grid.
Raise grid to highest position over moderate fire. Lower
hood and cook 1 1/2-2 hours or until done. Add wood
chips and charcoal if necessary to maintain smoke and
even heat. Turn and baste the ribs every 10 minutes dur­
ing the last 30-40 minutes of cooking. Makes 8-10 serv­
ings as second meat or 6 main dish servings.
HOT DOGS - STUFFED...
Hot Dogs
Cheese Relish
Bacon
Use Indirect Method, slit hot dogs lengthwise, within 1/4
inch of each end. Stuff hot dogs with cheese and relish
and wrap in bacon. Place on cooking grid over drip pan
and cook 15-20 minutes or until bacon is crisp.
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P/N 03.6081.00
REV. 2/01