Holland BH421-AG4 - Manual (Page 12)

E-9
COOKING INSTRUCTIONS
ALLOW GRILL TO WARM UP WITH LID CLOSED FOR 20 - 30
MINUTES PRIOR TO COOKING.
• It is important to realize cooking on a Holland Grill uses a different
process in order for the grill to perform correctly. It is essential that
the lid remain closed while grilling.
NOTE: Check drip pan valve to make sure it is completely
open while grilling
• IF YOU'RE LOOKING, YOU'RE NOT COOKING!
Since this grill uses a combination of direct and indirect heat, the lid
must be closed at all times.
• The Holland Grill has no temperature controls. This means the
temperature remains constant; it’s simply a matter of timing. Refer
to most any cookbook for the cooking time of an item cooked at the
recommended 400 degree temperature. Remember, you will
probably want to turn the food over once at approximately half the
cooking time on short cooking time items.
• The cooking times we suggest are only that – suggestions. You
may want to vary the times as you become familiar with your
Holland Grill.
• You may cook on the grill in any weather. If the temperature is
extremely hot or cold, it will slightly shorten or increase your
cooking time.
GRILLING
Steak -- T-Bone: 1" thick, Medium doneness: Grill 10 minutes on
each side.
Chicken, Quarters, average size fryer: Cook skin side up for
30 minutes and skin side down for 30 minutes. Check for doneness. If
chicken is completely done, only then, dip or brush on the sauce of
your choice. Put back on the grill for approximately 10 minutes longer.
NOTE: You may want to repeat this process one or two more times.
Pork ribs and chops, 3/4" thick: Grill 10 to 20 minutes on each
side. When done, either dip or brush on sauce. Put back on the grill for
5 to 10 minutes longer. Repeat if desired.
SEE PAGE E -11 FOR MORE COOKING IDEAS
DRY SMOKING
Place Flav-O-Buds or chunks of
your favorite dry wood in the alu-
minum bud tray provided. Place it
in one of the rear corners in the
space between the top edge of
the drip pan and the bottom edge
of the flange under the cooking
grid (see picture at right).If addi-
tional wood is preferred, you can
use throw-away aluminum tart
pans in the rear corners of the dry
drip pan.
Each bud tray or tart pan can be placed in one or both corners in the
space between the top edge of the drip pan and the flange, and the
bottom of grill. Refer to picture at right.
Each pan will smoke up to an hour, depending on how many chips or
chunks you use in each pan. When finished grilling, throw away wood
and use fresh each time you grill.
STEAMING
To steam foods such as oysters, clams, shrimp, crab legs, etc., follow
these procedures:
1. Move the grill to location you plan to use it for steaming.
The grill should be level.
2. Close the drain valve.
3. Following lighting instructions, light the grill and preheat it for 30
minutes, then add 1 gallon hot water to the drip pan.
4. Close lid. In 20-30 minutes, you should see and feel steam
coming from the stack. You are ready to begin the steaming
process.
5. Put food you wish to steam on grill and close lid. Most shellfish
will cook in 15 to 25 minutes. You may want to cook yours
less or more time after checking.
NOTE: Liquid smoke, beer or seasonings such as Brad’s Private
Stock Seasoning Mix can be added to the hot water to get some
seasoning effect.
CAUTION: Do not drain water from the grill until it has cooled for
at least 30 minutes.
Drain water from pan by placing a large bucket directly under the drain
pipe. Open the valve being careful to keep hands away from the water
flow. Your grill is now ready to resume regular grilling
procedures.