Fire Magic Custom Gourmet Unibody Series 12 & 13 - Manual (Page 15)

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Once your barbecue is installed, tested and working, the moment you have been working towards and waiting for; cooking a
gourmet meal for your family and friends on your new Fire Magic barbecue has arrived. In order to get you off to a wonderful
start, we have included with your barbecue a few sample recipes. These mouth watering recipes are taken from our new
barbecue cookbook, “Great Gourmet Grilling” written by Chef Steven Fohl. We heartily recommend you try these recipes and
if you enjoy them as much as we think you will, you may wish to purchase the complete book with over 60 recipes (including
salads and desserts. It also contains many useful tips and hints so you can get the best out of your Fire Magic barbecue,
while taking a journey into a new world of taste and cooking. To order this book, just complete the order form at the inside the
last page of the booklet. Also, to help you get the best from your barbecue, we list below some typical cooking times and
temperatures, again taken from Chef Fohl's Recipe Book.
COOKING TIMES &TEMPERATURES
Well Done
Fish
Fillets, Steaks
10-14 min. per pound
Whole Fish 10-12 min. per inch thick
Poultry (Temp.) 185 0 F
Chicken
(small pieces)
35-60 min.
(large pieces) 45-60 min.
Whole birds
Chicken
60-75 min.
Duck 16-20 min. per pound
Turkey (not stuffed) 11-13 min. per pound
(stuffed) 13-15 min. per pound
BON APPETIT!
Typical Cooking Times and Internal (Meat) Temperatures
Rare Medium Well Done
Beef
1" Steaks
5-7 min. 7-9 min. 9-11 min.
2" Steaks 16-18 min. 18-20 min. 22-24 min.
1" Burgers 12-14 min. 14-17 min. 16-20 min.
Roast* 16-20 min. 20-25 min. 25-28 min.
(Temp.) 140 0 F 160 0 F 170 0 F
Lamb
1" thick Chops 7-10 min.
10-13 min. 15-18 min.
Roast* 20-25 min. 25-30 min. 30-35 min.
(Temp.) 140 0 F 150 0 F 180 0 F
Pork
1" thick Chops
25-30 min.
Spare Ribs 45-60 min.
Roast
Fresh Pork*
25-30 min.
(170
0 F)
Smoked Ham* 10-15 min.
(140
0 F)
Sausages
(fresh)
25-30 min.
(fully cooked) 12-16 min.
(*denotes per pound)
MEDITERRANEAN PORK AND SIRLOIN
BURGERS
Serves: 10
Prep time: 30 minutes
Cook time: 15 minutes
3lbs ground Sirloin
3lbs ground pork
1/2 cup chopped garlic
1/2 cup finely chopped scallions
1/4 cup parsley
1/4 cup basil
1 tablespoon cracked pepper
11/2 tablespoons oregano ~ dry
1 teaspoon chili flakes
11/2 tablespoon dry basil
1/4 cup water
2 cups Jarlsburg or quality Swiss cheese, coarsely
shredded
2 tablespoons olive oil
1 tablespoon salt
1. Mix above ingredients well.
2. Hand form oval burgers, weighing just about 8oz.
each.
3. Grill burgers slowly over medium low heat.
4. serve with thick sliced tomatoes, basil leaves,
Romaine lettuce, red onions, and splash of
balsamic vinegar
BARBECUE RECIPES
NEW YORK CUT SIRLOIN STEAKS
Prep time: 15 minutes
Cook time: 20 minutes
10 oz. sirloin strip steaks - New York cut
Salt & pepper
Oil
1. Salt and pepper steaks evenly & completely - both sides.
2. Brush or rub lightly with oil.
3. Allow to stand 5 - 10 minutes.
4. Place on hot grill and mark 2 - 4 minutes.
5. Flip and mark 2 - 4 minutes.
6. Lightly season again and brush with oil or butter.
7. Flip and cook 3 - 4 minutes.
8. Lightly season again and brush with oil or butter.
9. Flip and cook 3 - 4 minutes.
• On third or fourth turn, you may want to mark a check or
diamond pattern.
• By searing both sides of steak, and then cooking, this
method will ensure evenly cooked meat.
• Allowing grilled meats to rest for 2 - 5 minutes after cooking
will redistribute juices creating a more tender, juicy
and evenly cooked steak.
• Never press or pierce meat during cooking - a well done
steak CAN be juicy & tender.