outdoor chef master grilling recipes

8/12/2019 Outdoor Chef Master Grilling Recipes

1/87


2/87

OUTDOOR CHEFMaster Grilling Recipes

Leslie L. SassamanDacor Corporate Chef

2001 Dacor


3/87

he sizzling sound, the smoky aroma, and the taste of

pure grilling delight, its no wonder so many peopleenjoy outdoor cooking. Outdoor cooking is no longerjust a barbecue, but instead a culinary art, a passion,and an unmistakable experience.

As you begin cooking on your Dacor Outdoor Grill, youll findthat its easy to become a Master Outdoor Chef. We have

included over 50 time-tested recipes for perfectly preparedchicken, beef, fish and vegetables, plus mouth wateringmarinades, sauces, rubs, side dishes, and quick reference chartson over one hundred grilling items. Symbols for grilling,rotisserie and smoking are included on several of our recipes,referring you to the suggested method of cooking.

Creating, testing and preparing these new grilling recipes hasbeen a personal and professional pleasure. I know youll bepleased with the results delivered by your Dacor Outdoor Grill.Special thanks to my Assistant Chef, Heather Kahn for herinspiration and creativity.

Enjoy cooking under the sky, whether during the day or night!

T

Leslie L. SassamanDacor Corporate Chef


4/87

Table of ContentsDifferent Ways to Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Grilling Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Indirect Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Direct Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Rotisserie Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Rotisserie Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Smoking Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Sauces, Rubs and Marinades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Side Dishes and Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Grilled Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Main Entres . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .92

Minimum Safe Internal Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

1


5/872

Different Ways

to GrillDacor Outdoor Grills provide you withmany different options when preparing your

favorite recipes. With the convenience,

flexibility and control of a gas grill you can

choose from indirect or direct grilling,

rotisserie and smoking options.

INDIRECTGRILLING is a cooking

process that involves placing

the food away from the heat

source. If you prepare a meal

using the indirect method, turn the

two outside burners On and place your

food in the middle section of the grill, abovethe unlit burner. The residual heat from the

two burners indirectly heats and prepares

your meal. This method of cooking is

especially effective when preparing tougher,

larger cuts of meat that require longer

cooking times. For larger cuts of meats and

roasts use a V shaped rack. This will elevatethe meat for more even cooking and

eliminate the need for flipping or rotating.

DIRECTGRILLING involves cooking over an

active burner or using the infrared rotisserie

burner, which also applies direct cooking

heat. This is a very hot method of cooking,

grilling between 400-600 degrees. The high

heat provides an excellent sear, sealing in all

the flavorful juices and browning the surface

with a crisp delicious crusted coating.

ROTISSERIEGRILLING uses the

infrared burner located on

the back wall of your Dacor

Outdoor Grill. This method

of cooking is an excellent way of

preparing chicken, game hens, ducks, pork

loins and boneless rib roasts. Use the rotisserie

rod and forks to position your meal perfectly

in relationship to the infrared burner. As

the motor slowly rotates, the meat sears and

cooks evenly on all sides, producing a

flavorful, crispy-browned and juicy meal.

SMOKING couldnt be easier with

our removable stainless steelsmoker tray. The hinged door

design and variable location

positioning make smoking

convenient and successful. So whether you

are smoking salmon fillets or a beef roast on

the rotisserie, you can enjoy the rich added

flavor it produces.


6/87

Grilling

Basics

Grilling

Basics


7/87

5

How to Use

the GrillSince you own a Dacor Outdoor Grill you maywonder if Lighting the Grill means turning

on the halogen lights or igniting the burners.

In either case its as easy as flipping a switch or

rotating a knob. There are, however, a few things

to consider before lighting your gas grill.n Always open the canopy hood beforeigniting the grill. Make sure that the gas valveto the grill is open and flowing.n Light one burner at a time, pressingin on the control knob and turning it

counterclockwise until you hear a clicking

ignition sound.n Your burners should ignite within 4 to10 seconds. Note that the controls start onHIGH. As you turn the knob counterclockwise

the flame will turn lower.

n Repeat this step when lighting theadditional burners.n For detailed instructions please consultyour Use and Care manual.n Preheat the grill for 15 to 20 minutesbefore cooking to ensure its hot and ready

to cook.n The length of time it takes to grill dependson many factorsis the meat at roomtemperature, is it completely defrosted, how

many pounds, flame settings, etc.n Refer to the indirect, direct and rotisseriecharts to help estimate cooking times.


8/87

6

Grilling Tipsn Most importantly, the barbecue needsconstant attention. For best results, keep awatchful eye on the food at all times.n Bring foods to room temperature beforegrilling. They should also be thawedcompletely before grilling. This will prevent

the food from being cold in the center and

cooked on the outside. It also allows the

meat to cook more fully.n Be organized. Prepare as much in advanceas possible. Marinate meats well in advancefor better flavor. Have all supplies, tongs,

spatulas, and hot pads handy.n Have a clean plate ready to place thecooked foods ontoNOT the plate the rawmeat was marinated in or carried out to the

barbecue on.n When using direct heat, start out cookingon a hot grill. Heat the grill with the canopy

lid down for 15 minutes. To see if the grill is

hot enough, hold your hand about 5 inches

from the cooking surface. If you can hold

your hand there for more than 5 seconds, it

is not ready yet. Start with a hot grill and

adjust from thereyou will have better

control of your heat. Also, foods will not

stick to the grates if they are hot.

n Thinner cuts of meat should be cooked ata high heat and as quickly as possible to

retain juices and get a nice sear.n Medium thick foods should be started onhigh heat to sear the food, then either

moved to a cooler part of the barbecue or

lower the heat to fully cook the food.n Thick items also need to be seared quicklyto lock in the juices, then finished on a

lower temperature to fully cook.n Barbecue sauces and other marinades thathave sugars in them should be brushed ontothe food in the last 30 minutes of cooking.Otherwise the sugars will caramelize tooquickly, causing the food to burn on the

outside. If it is an item that cooks fairly

quickly, though, the sauce may be brushed

on at the beginning. Hamburgers are a goodexample of these.n Foods with the bone in, such as chickenpieces, begin cooking with the bone sidedown. This will begin the cooking process

without causing the breast meat side to cook

too quickly.n To prevent steaks and other meats with fataround them from curling, slit the fat with aknife.n To prevent flare-ups, trim off the excessfat around the meats.


9/87

7

n Some trials may be necessary to achievethe right temperatures to cook various foods.

Thin items may dry up too quickly on too

high of a heat, while really thick items may

only sear on the outside and remain raw inside.n There is no need to grease the gratesbefore placing the meat on the grill. If youallow the grill to come up to a high heat,meats will not stick to the grates. Also, the

foods should be allowed to caramelize and

cook fully before flipping. Most of the time,

you will see the edges turn darker or moreopaque when the food is ready to be flipped.n It is best to use tongs to flip meats insteadof a meat fork. The meat fork will pierce thefood, letting flavorful juices run out.n Only flip the foods once, as multipleflipping can cause the meats to dry out.n Do you leave the canopy lid up or down?Good question! Leaving it up causes sometemperature loss and may increase thecooking time. Leaving it down causes the

temperature to rise very quickly as the heat is

trapped inside. Foods may cook too quickly.

Since grilling is best at high temperatures

and is a fast process, leaving the canopy lid

down will produce the best results. Just

remember, for longer cooking times leave it

down. Since some items, such as hamburgers

and hot dogs, cook for a short period oftime, it doesnt really matter whether you

leave it up or down. It is easier, however, to

monitor the foods progress with the canopy

lid up.

THEUSE OFALUMINUMFOIL

Using foil is a great way to prevent smaller

cuts of meat and vegetables from fallingthrough the grates. It also allows the food

wrapped in foil to steamwhich locks in

juices, flavors, and vitamins. Be careful when

opening foil packets, as escaping steam can

burn you. Please see the grilling charts for

foods recommended to be wrapped in foil.

VERY IMPORTANTFlare-ups happen faster when the canopy lid is

down, so keep a watchful eye on your grilled foods.


10/87

8

Marinating MeatsMarinating not only adds flavor, it also

tenderizes the meats and preventscarcinogens from penetrating the meat.

Here are a few rules to get the best results

when marinating:n cup of marinade is enough for eachpound of meat. If it is a large roast, more

may be needed.n The food should be turned in the marinadeevery once in a while so that the marinade isable to flavor all sides of the food.n Heavy-duty plastic bags are great tomarinate foods. Some marinades may be high

in acids, such as fruit juice-based marinades

and some metal utensils may react with theseacids. Acids can impart a metallic flavor into

the food and can also discolor the metal.

It is best to use plastic or glass containers

to marinate.n Thicker cuts of meat, such as beef, lamband pork, may be marinated for up to 24 hours.n Thinner cuts of meat, such as chickenbreasts and turkey cutlets, should bemarinated for no longer than 2 hours.

n Fish and shellfish should be marinatedfor no longer than 1 hour.n Refrigerate all meats while they aremarinating, but allow the meats to come toroom temperature before placing them onthe grill. This should take no more than

20 minutes.

n Never consume a marinade in which theraw meat has been soaking. The meats cantransfer harmful bacteria to the sauce. If youwish to use this marinade, place it in asaucepan and bring it to a boil. Simmer forat least 15 minutes.n For great marinating ideas, see recipes inthe Sauces, Rubs, and Marinades section ofthis book on page 31.


11/87

9

Grilling EssentialsThis is a small list of accessories you may need

while barbecuing. Through your own research,you will decide what works best for you:n LONG-HANDLED TONGSI prefer thetraditional aluminum set because the grill

ones have so much tension, they require a

strong grip.n WIDE SPATULAthere are some fabulousspatulas on the market for grilling. A four-in-one, with a serrated edge, scraper edge, regularspatula usage, and a bottle opener end isthe greatest invention Ive seen in a long time.n MARINADE BRUSH OR BARBECUEMOP BRUSHES

are good for adding barbecuesauce in the last 10 minutes of cooking. A

mop is used to add moisture to the food

while it is cooking. It is usually something

that will not affect the caramelization of the

meatmeaning it will not add sugar and

cause the meat to brown even faster. Mop

recipes are usually made up of wine, beer,

stocks, vinegars, herbs, etc. A mop is just

thatbut smaller. It looks like a mini mop

with a wood handle.n METAL OR BAMBOO SKEWERSEither ofthese work well for grilling applications. If

you use the bamboo skewers, soak them in

hot water for at least 30 minutes before

stringing the food onto them. This will help

prevent them from burning while on the

grill (they will still burn, however), and it

also prevents them from splintering whilestringing the food onto them.n APRONLets face itgrilling is not a cleanform of cooking! An apron will protect yourclothes, and it also has very useful pockets

for utensils, thermometers, etc.n THERMOMETERsome sort of instant readthermometer is a great tool to have. This

will ensure proper doneness for your meats.

There are some great ones out therea

regular instant-read with a stem and a dial, a

stem with a wire and digital read-out (this

one can be left in the food and display

screen placed somewhere outside the grill).

I really do love the thermometer forks. Thisis a plastic meat fork with metal tongs. The

metal tongs read the internal temperature of

the meat when placed into the food. It is

important not to pierce the food until you

think it is ready, so that valuable juices are

not lost.n HOTPADSThis is THE MOSTIMPORTANT thing you can have by yourgrill. I know this from experience! The grillprovides powerful flames, so the canopy lid,grill, food etc will be hot. Buy the ones with

the extra long sleeves.


12/87

10

Indirect Cooking ChartBeef / Veal / Lamb

Boneless chucksteak

Boneless sirloinsteak

Eye round roast

Flank steak

Ground meat patties

Rib eye roast

Rib roast

Round tip roast

Steaksporterhouse, rib,rib eye, sirloin,t-bone

Tenderloin roast

Tenderloin steak

Top round roast

1 inchthick

1 inch thick1 inch thick23 lbs 1 inch thick inch thick4 per pound

46 lbs

46 lbs

35 lbs68 lbs

1 inch thick

11 inchthick

23 lbs

46 lbs

1 inch thick

1 inch thick

33 lbs46 lbs

RareMed rareMedWell Done

Med rareMed

Med rare

MedMed

Well done

Med rareMed

Med rareMed

Med rareMed rare

Med rareMedMed rareMed

RareMed rare

RareMed rare


MedMed

135145160170

145160

145

160160

170

145160

145160

145145

145160145160

140145

140145

145160145160

160160

1113 min per side / 2226min total1314 min per side / 2628 min total

1618 min per side / 3236 min total1820 min per side / 3640 min total

11 hrs total1

hr2 hr total, on v shaped rack

911 min per side / 1822 min total

1012 min/2024 min total

11 hrs1 1 hrs, on v shaped rack11 hrs1 1 hrs, on v shaped rack1 1 hrs total2 2 hrs total, on v shaped rack810 min per side / 1620 min total1012 min per side / 2024 min total1011 min per side / 2022 min total1113 min per side / 2226 min

hr1 hr

11 hrs11 hrs, on v shaped rack

810 min per side / 1620 min total1011 min per side / 2022 min total911 min per side / 1822 min total1113 min per side / 2226 min total

3040 min per side / 11 hrs total4550 min per side / 11 hrs total

Item Weight Doneness Temperature Minutes per side / Total Time


13/87

Top round steak

Veal chops

Veal loin roast

Veal rib roast

Lamb bonelessrolled leg roast

Lamb bonelessrolled shoulder roast

Lamb chop

Lamb wholeleg roast

Pork

1 inch

1 inch

1 inch

35 lbs

35 lbs

47 lbs

23 lbs

1 inch

57 lbs


MedWell done

Med

Med

Med

Med

Med rareMed

Med rareMed

145160145160

160170

160

160

160

160

145160

145160

1213 min per side / 2426 min total1415 min per side / 2830 min total1214 min per side / 2428 min total1416 min per side / 2832 min total


12 hrs total, on v shaped rack

11 hrs, on v shaped rack






Bratwurst sausage

Pork chop, bone-in

Pork bonelesstop loin roast

Fully cooked hamboneless half

Fully cooked hamboneless portion

Fully cooked hamsmoked picnic

Ham slice fully cooked

34 lbs

inch thick11 inch

24 lbs35 lbs

46 lbs

34 lbs

58 lbs

1 inch

Reheat

MedWell Done

MedWell Done

Reheat

Reheat

Reheat

Reheat

140

160170

160170

140

140

140

140




11 hrscooked on v shaped rack




11


14/87

12

34 lbs

35 lbs

68 lbs

24 lbs

24 lbs

1 lb

Well done

MedWell done

Med

Well done

Med

Med

170

160170

160

170

160

160




4575 min per side / 11 hrs total

3745 min per side / 11 hrs total

hr, on v shaped rack.

Pork loin blade

Pork loin centerrib roast

Pork rib,crown roast

Pork rib,country style

Pork ribs,loin back orspareribs

Pork tenderloin

Poultry


Chicken broilerfryer, half

Chicken whole

Chicken breast half,skinned and boned

Chicken quarters

Cornish game hens

Cornish game

hens, halfChicken pieces-bone-in, skin on

Pheasant

Quail

11 lbs

23 lbs34 lbs45 lbs

45 ounces

23 lbs

1 lbs

lb

22 lbs

23 lbs

4-6 ounces

Well done

Well done

Well done

Well done

Well done

Well done

Well done

Well done

Well done

180in thigh

180in thigh

170

180in thigh

180in thigh

180

in thigh180in thigh

180in thigh

180in thigh

Start bone-side down, 45 min 1st side15-20 min 2nd side, 11 hr 20 min total

11 hrs total11 hrs total12 hrs total, on v shaped rack

79min per side /1518 min total

2530 min per side /5060 min total



Start bone-side down, 2530 minutesper side / 5060 min total


30 min, cooked on v shaped rack


15/87

13


Dressed fish

Fish fillets,steaks cubes

Sea scallops

ShrimpMedium

ShrimpJumbo

1 lbs

1 inch

1215 per lb

20 per lb

1215 per lb

Flakeswith fork

Flakeswith fork

Opaque

Opaqueand pink

Opaqueand pink

10 min per side per lb2022 min per lb total

23 min per side per inch thickness46 min per inch thickness

23 min per side / 57min total



Turkey

Turkey breast whole

Turkey breasttenderloin steak

Turkey drumstick

Turkey hindquarters

Turkey tenderloin

Turkey thigh

68 lbs812 lbs1216 lbs

46 lbs68 lbs

46 ounces 1 lbs24 lbs

810 ounces

11

lbs

Well done

Well done

Well done

Well done

Well done

Well done

Well done

180in thigh

180in thigh

170

180

180

170

180

1 2 hrs2 2 hrs34 hrs, cooked on v shaped rack

5260 min per side, 1

2 hrs total1 1 hrs per side, 2 2 hrs total79 min per side /1518 min total

2530 min per side / 1 hrs total3037 min per side / 11 hrs total1215 min per side / 2530 min total

Bone side down 2530 min per side /5060 min total

Seafood and Shellfish


16/87

14

Direct Cooking Chart

Beef bonelesssirloin steak

Flank steak

Beef groundmeat patties

Beef steak (blade,chuck, top round)

Beef steak (blade,chuck, top round)

Steak: porterhouse,

rib, rib eye, sirloin,t-bone, tenderloin,top loin

Veal chop

Lamb chop

PorkPork chop

Frankfurters,smoked bratwurst

1 inch thick

1 inch thick

1 inch

inch4 per lb

1 inchdirect heat

1 inch

1 inch

11 inch

1 inch

1 inch

inch11 inch

56 per lb

RareMed rareMedRareMed rareMed

Med

Med

Med rareMed

RareMed rareMed

Med rare

MedMed rareMed

Med

Med rareMed

MedWell done

Reheat

140145160140145160

160

160

145160

140145160

145

160145160

160

145160

160170

140

57 min per side / 1014 min total79 min per side / 1418 min total911 min per side / 1822 min total1113 min per side / 2226 min total1315 min per side / 2630 min total1517 min per side / 3034 min total




78 min per side / 1416 min total913 min per side / 1926 min total1316 min per side / 2732 min total


68 min per side / 1215 min total78 min per side / 1416 min total911 min per side / 1822 min total

912min per side / 1923 min total





Beef/Veal/Lamb


17/87

15


PoultryChicken broilerfryer, half

Chicken breast half,skinned and boned

Chicken Pieces,Bone in

Turkey breasttenderloin steak

Fish and Shellfish

Dressed fish

Fish fillets,steaks, cubes

Lobster tails

Sea scallops

ShrimpMedium

Shrimp

Jumbo

11 lb

45 ounceseach

22 lbs

46 ounces

1 lbs

1 inchthick

6 ounces8 ounces

1215 per lb

20 per lb

1215 per lb

Well done

Well done

Well done

Well done

Flakes apartwith fork

Flakes apartwith fork

Pink andOpaque

Opaque

Pink andOpaque

Pink and

Opaque

180in thigh

170

180in thigh

170

Bone side down2025 min per side / 4050 min total


Bone side down1722 min per side / 3545 min total


35 min per side /79 min per lb total

23 min per side /46 min per inch thickness total

Tail facing down35 min per side / 610 min total68 min per side / 1215 min total





18/87

16

Acorn orbutternut squash

Artichoke

Asparagus

Baking-size potatoesor sweet potatoes lb each

Button mushrooms

Corn on the cob

Eggplant

Fennel

Fresh baby carrots

Garlic, whole bulb

Leeks

Halve squashand wrap in foil.

Boil or steam for 30minutes or until soft.Cut in half.

Snap off base. Drop inboiling water. Drain.

Scrub potato, poke withfork in center. Lightlyoil and wrap in foil.

Scrub mushrooms. Patdry. Place on metal orsoaked wooden skewers.

Clean out silk. Rewrapwith greens. Truss cornwith string. Soak in waterfor 30 minutes.OR clean out silk andgreens. Wrap in foil withbutter and salt.

Cut into 1 inch piecescrosswise. Brush lightlywith oil. Season with salt.

Cut off stem. Drop inboiling water. Drain.

Rinse. Drop in boilingwater. Drain and brushlightly with oil.

Cut off the top of thebulb. Pour small amount ofolive oil in center. Saltand pepper. Wrap with foil.

Cut off green part.Cut in half lengthwise.Wash very well.

None

30 minutes

34 minutes

None

None

None

None

10 minutes. Cutinto 1 inch pieces

35 minutes

None

None

10 min per side/ 20 minutes total

23 min per side57 minutes total


3037 min per side11 hours total






2530 min total

2 min per side5 min total

Item Preparation Precooking Time Direct Grilling Time on High

Vegetables


19/87

17

New potatoes

Portobello

Mushrooms

Scallions orgreen onions

Sweet peppers togrill yellow,green, orange, red

Sweet peppers toroast yellow,green, orange, red

Tomatoes

Zucchini andyellow squash

Halve potatoes. Wrap infoil with butter and salt.

Remove stems.

Leave whole or sliceinto inch pieces.

Rinse well

Rinse and pat dryRemove seeds and stem.Cut into quarters andgrill pieces.

Rinse and pat dry. Placeon grill and blackenall sides. Place blackenedpepper in a bowl andcover with plastic wrap orfoil to let skin steamoff. Peel, seed, and removepith. Pepper may begrilled to reheat.

Remove stem end.

Cut lengthwiseinto inch slices

None

None

None

None

None

None

None

2025 min total

23 min per side

57 min total




2

3

min per side57 min total




20/87

18

Apple

Banana

Mango

Nectarine

Orange

Papaya

Pear

Pineapple

Plantain

Watermelon

Cut apple in halfand core.

Peel and cut in halfBrush with vegetable oil

Cut in half, peel andcut into 1 inch spears

Cut in half, remove pit

Cut into in rounds

Cut in half, peel and

cut into 1 inch spearsCut in half and core

Cut into 1 inch rings

Peel and cut in half

Cut into cubes andput onto skewers

None

None

None

None

None

None

None

None

None

None



min per side1 minute total


min per side / 1 min total

min per side

1 min total12 min per side / 24 min total





Fruit


21/87

Rotisserie

Instructionsand Tips

Rotisserie



22/87

21

How to Use

the RotisserieThe rotisserie uses the infrared element onthe back of the grill wall to sear meats evenly

on all sides. The meat is placed on a spit

that will rotate in front of the infrared

element. Searing the meat quickly will help

lock in juices, producing flavorful, crispy-

browned and juicy products.n Slide one rotisserie fork onto the rotisserierod to the center. Tighten it slightly.n Place meat onto the rotisserie rod,securing it with the rotisserie fork. See

page 23 on how to truss poultry to help

keep the meat in place.n Slide second rotisserie fork onto rod andtighten it.n Insert pointed end of rod into rotisseriemotor and rest the blunted end on bracket

to the left.n Loosen wing nuts on the rotisserie forksto center the meat in front of the infraredburner (the white ceramic piece in the backof the grill). Tighten the wing nuts firmly.n Make sure the rotisserie is plugged in andturn the switch on to rotate the meat.

n Check the food to make sure it is rotatingevenly. If not, remove the rotisserie rod andmeat and readjust its placement.n Turn the far right knob onthis is therotisserie control knob.n Close the canopy lid.n Follow the times and temperatures on theRotisserie Cooking chart on page 24.n To check for doneness, turn the rotisseriemotor off. Take an internal temperature of

the food with an instant read thermometer.n If the food is done, turn off the motorand the rotisserie burner and remove theentire rotisserie rod with hot pads. Place on a

clean cookie sheet.n Use hot pads to loosen the wing nuts andremove the rotisserie rod and forks.n Allow the meat to rest for 10 to15 minutes before carving (see note onCarry-over Cooking on page 92).n Clean rotisserie rod and forks with hotsoapy water and the coarse side of a sponge.


23/87

22

Rotisserie Tipsn If the food is not rotating properly, it willnot cook evenly. Make sure that it is turningat an even pace.n All times and temperatures in the rotisseriecharts are guidelines based on using the infraredrotisserie burner only. However, if you feel you

need more heat, the grill elements may be

turned on at the same time as the rotisserie

burner. Frequently check the food for doneness.n The length of time it takes to rotisseriecook the food depends on many factorsis the meat at room temperature, is itcompletely defrosted, how many pounds is

it, etc. The Rotisserie Cooking chart should

serve as a guide to estimate approximately

how long the food will take to cook. After

becoming familiar with your grill, however,

you will become the master at your own

timing and your own techniques for

rotisserie cooking.n The maximum amount of weight that therotisserie can hold is 15 pounds. A 15-poundturkey should turn and sear correctly using

the rotisserie burner.n Always use cotton string to truss meats.Do not use nylon or plastic string, as it will

melt. To properly truss meats, see Trussing

Poultry or Meat on the opposite page.

n The rotisserie does not need to bepreheated before using it. In fact, it will beeasier to place the skewer in the proper

brackets before turning the infrared burner on.n If you have a favorite oven-roasted meat,this recipe can easily be replicated on arotisserie. Follow the times and temperaturesin the Rotisserie Cooking chart.n A pan may be placed underneath therotisserie-cooked item to catch drippings.

n The rotisserie can be used in combinationwith the smoker. See Smoking Tips tooperate the smoker, and refill the chipsoften to get the best flavor.n Keep the canopy lid closed whilerotisserie cooking. This will help lock in the

juices and shorten cooking time.n Baste meats during the last 30 minuteswhile rotisserie cooking. This will preventsugary marinades from browning too fast.n Tender meats are best on the rotisserie,due to the quick and intense sear.n Let meats rest for about 10 to 15 minutesbefore carving. This will allow the juices to

redistribute through the meat.n Various marinades and rubs can be usedon rotisserie-cooked foods. See the Rotisserie

Recipes in this book.


24/87

23

Trussing Poultryor MeatTrussing means to tie meat or poultry with

string before cooking in order to give it a

compact shape for more even cooking and

better appearance. It is important to truss

meat and poultry while using the rotisserie.

This will help the spit turn at a more even

rate and help the food cook and brownmore evenly.n Remove neck and gizzard from the birdscavity. Rinse the bird with cool runningwater and pat dry with paper towels.n Fold wings back, sothat they are restingbehind its neck.n Cut a piece of cottonstring about 24 incheslong, depending on the

size of the bird. Do not

use plastic string or fishing

line to truss the bird.n Lay the bird breastside up. Pass the middleof the string underneaththe joints of the drumstick,

and cross the end of the

strings to make an X.

n Pull the ends of thestring down towards thetail and pull the string back

along the body, tucking the

string into the thighs.n Pull the string backover the wings.n Pull one end of the stringsecurely underneath the

backbone at the neck

opening. Tie the two ends of

the string with a secure knot.n Place one of therotisserie forks onto therotisserie rod. Slide birdonto rotisserie rod. Place second rotisserie

fork onto rod and center the two forks and

the bird in front of the rotisserie burner.

Tighten the wing nuts to secure the bird.n Spin the rod in your hands to make surethe bird is properly balanced. If it is not,readjust its placement. This is very important

because if it is not secure, the bird will

cook unevenly and will not rotate on the

rotisserie properly.


25/87

24

Rotisserie Cooking Chart

Beef rib eyeroast

Beef tri-tip

Beef rib roast,boneless

Chicken,whole fryer

Cornish game hens

Turkey, whole

Turkey breast

Lamb leg, boneless

Pork loin roast

Pork butt, bone-in

Ham, boneless

46 lbs

46 lbs

46 lbs

34 lbs57 lbs lb1013 lbs

56 lbs

47 lbs

35 lbs

35 lbs35 lbs

34 lbs

RareMediumWell done

RareMediumWell done

RareMediumWell done

Well doneWell done

Well done

Well done

Well done

Medium

MediumWell done

MediumWell done

Reheat

145155165

145155165

145155165

170170

170

170

170

160

160170

160170

140

11 hours1 2 hours2 2 hours11 hours1 1 hours22 hours11 hours1 1 hours22 hours11 hours1 2 hours22-25 minutes

2 3 hours1 2 hours22 hours11 hours1 1 hours1 1 hours22 hours1 1 hours

Item Weight Doneness Temperature Time


26/87

Smoking


Smoking



27/87

27

How toSmoke Foodsn Start by soaking about two to threegenerous handfuls of small wood chips inwater for at least 30 minutes.n Pour off water from soaked chips, andplace some chips in smoker box to fill about

half way. Close the smoker box lid. If thefood smokes/cooks for more than 30

minutes, reserve some chips to add during

the cooking process.n Place two larger even heat channels and twolarger grates to the sides of the barbecue. Place

one smaller even heat channel and one grate

close to the side of the smoker box. Placesmoker box in the center of the barbecue

without a grate or even heat channels.n Make sure burner beneath smoker tray ison. Turn on other burners according to basic

Direct/Indirect Cooking or Rotisserie

Cooking chart, whether indirect or direct

heat source is used.n Close canopy lid and allow smoke togather in the barbecue. This will take about15 to 20 minutes.

n Place food as close to the smoker aspossible, as this will allow the flavors to bothpenetrate and tenderize the meat.n Close the canopy lid and follow the timeson the Direct/Indirect Cooking or RotisserieCooking charts for meats. Use a spatula or

tongs instead of a meat fork to turn the

meat, as this will pierce the meat and allow

juices to run out.n If the wood chips begin to catch fire(small red embers will appear in the smoker

box), a small amount of water may be addedto the smoker box.n Wood chips will smoke for approximately15 minutes, so replace chips frequentlyduring the smoking process. Use hot pads

and tongs to do so, as the smoker tray will

be very hot. Do not remove the hot smoker

tray. Instead, have the chips drained and

ready to go into the smoker box.n Adjust flame under the smoker box tomedium if the wood chips burn too quickly.n Always take an internal temperature ofmeats to determine doneness. See Minimum

Safe Internal Temperatures on page 92.


28/87

28

Smoking Tipsn Have all your ingredients ready beforeyou begin smoking. This includes rubs,marinades, utensils for turning, extra wood

chips soaked, and, most importantly, hot pads.n Smoking is as much of an art as it is ascience. Knowing when to add wood chips,

adjust flames, add water, etc. is something

you will acquire by experimenting.

Take down notes of successes, such astemperatures, foods, and amount of

wood chips used.n Use tongs and hot pads to add woodchips, turn meats, add water, etc.n Adding fresh herbs, such as rosemary andthyme, in with the wood chips adds aunique and pleasant flavor. They burn

quickly, though, so replace them often.n Fresh fruit peels, such as apple and orange,can be added to the wood chips for flavor.

Tea leaves can also be added for flavor.

n Some liquids can be added to the smokertray instead of water to help add flavor andmoisture. A few good ones to try are apple

juice or cider, chicken stock, beer or wine.n The smoker box can also be used to steamfoods. Add water to the box and turn on the

burner underneath it.nWhen replacing wood chips, be preparedand leave the canopy lid open for a minimal

amount of time. Otherwise, you will lose the

valuable smoke.n Most smoking requires low heat and lowtemperatures.n If you dont see billows of smokecoming out of the grill, it is probably

time to add more wood chips.

More smoke = more flavor.


29/87

29

Good Woods to Use for SmokingWOODCHARACTERISTICS

Smoky, sharp flavor. Think true

Southern Barbecue, because this is

the wood most often used there.

More subtle flavor than hickory,

yet similar in taste. Burns easily, so

this wood is good for lower

temperature smoking.

Sweet wood, burns hot. Be careful

to replace wood chips often, as

mesquite can taste bitter if burned

for long periods of time.

Light, delicate flavor. Usedprimarily in the Pacific Northwest,

specifically for smoking salmon.

Distinctive and pleasant flavor,

blends well with many textures

and flavors.

Sweet and mildly smoky

Sweet, fruity smoke flavor

GOODFOODS TOSMOKE

Pork- especially ribs and shoulder,

chicken, beef, wild game, cheese

Pork, chicken, lamb, fish, cheeses

Most meats (especially beef) and

most vegetables

Salmon, swordfish, any other fish.Also good with chicken and pork.

Most commonly known for

smoking brisket. Also good with

chicken and pork.

Poultry, vegetables,

ham, bacon

Chicken or turkey,

ham, game birds,

pork

WOODTYPE

Hickory

Pecan

Mesquite

Alder

Oak

Maple

Fruit Tree woods,

such as Cherry

and Apple


30/87

Sauces, Rubs

and Marinades

Sauces, Rubs

and Marinades

l Sd d


31/87

33

Buerre Blanc SauceThis buttery rich sauce tastes great on fish or meat. It is especially

good with our grilled salmon!

Combine shallot, wine, and vinegar in a saucepan. Over

medium high heat, reduce it down until it is almost dry. In

a separate sauce pan over medium heat, add the cream and reduce

it by half. Add the cream to the wine reduction. Reduce a little

further. Slowly whisk in the butter, one piece at a time and swirl

the pan until each piece is incorporated. Season with salt and

pepper to taste.Makes about 1 cup of sauce.

1 medium-sized shallot,minced cup dry white wine2 Tbsp cider vinegar cup heavy cream pound butter (1sticks), cut into pieces

Salt and white pepper,to taste

6 garlic cloves, chopped

1 bay leaf, center vein

removed, leaves crushed1 tsp cayenne pepper

1 Tbsp chile powder

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp salt cup cilantro, chopped cup parsley, chopped cup white wine vinegar cup olive oil Chimichurri MarinadePlace all the ingredients in a food processor. Blend untilsmooth. Use this marinade for chicken, fish, or beef. Marinatefor 2 to 24 hours. Keep in an airtight jar for a couple of days.Makes 1 cups marinade.

2 li l h d

C l P


32/87

34

2 garlic cloves, chopped

1 cup pepitas

1 cup cilantro, choppedJuice of 1 lime cup olive oilSalt and pepper to taste

Cilantro PestoServe this with our Lime and Cilantro Chilean Sea Bass on page

74. Pepitas are shelled pumpkin seeds. You can find them in a specialty

store or a well stocked grocery store.

In a food processor or blender, blend the garlic to a paste.

Add pepitas and pulse until minced. Add cilantro and lime

juice. Blend until chopped fine. Slowly drizzle in olive oil while

the food processor is running. Scrape sides of blender or food

processor and pulse. Add salt and pepper to taste. Serve this with

our Chilean Sea Bass, chicken or add it to pasta or vegetables.Makes about 1 cup. cup ancho chile powder cup paprika

1 Tbsp dry mustard

2 tsp dried oregano

1 Tbsp dried thyme

1 Tbsp crackedblack pepper

1 tsp ground coriander1 tsp ground cumin

El Diablo Beef Spice RubMix these spices together and place in an airtight container.

Sprinkle this on steaks, roasts or even ribs.

Makes about cup.

L Li1 Tb h hil d


33/87

35

Lemon, Limeand Chili Spice Rub

Rub this spice mixture on chicken or fish. A little olive oil and the

juice from the citrus can be added to form a marinade.

Put the first three ingredients into a saut pan. Heat the

spices until they become fragrant. Put them in a coffee grinder

and grind them into a fine powder. Mix these spices with the

rest of the ingredients. Rub this on chicken or fish.

Makes about cup rub.Horseradish HerbCompound Butter

In a small bowl, combine all ingredients. Place them on a

piece of parchment paper. Form into a log and roll it up. Place

in the refrigerator for at least one hour. Cut slices as needed.

Serve cold butter slices on hot items so that the butter melts

into the product. Try serving this with our barbecued Rib Eye

Steaks on page 79.

Makes about cup or 1 stick.

1 Tbsp ancho chile powder

1 Tbsp cumin seeds

1 Tbsp mustard seeds

2 tsp garlic powder1 tsp celery salt tsp ground cayenneZest of one lime

Zest of one lemon

Zest of one orange cup butter, softened tsp tarragon, chopped tsp basil, chopped1 Tbsp chives, chopped

1 tsp horseradish tsp fresh lemon juice

2 mangoes

M d


34/87

36

2 mangoes,cut into small dice

1 jalapeno, minced

3 garlic cloves, minced

1 cup pineapple juice cup lemon juice1 tsp lemon peel or zest,chopped cup soy sauce

cup cilantro, chopped

Mango andPineapple Marinade

Place the ingredients in a bowl and combine. Use this

marinade for chicken, fish or beef. Place in an airtight container

and store in the refrigerator. Marinate from 2 to 24 hours.

Makes 2 cups marinade.

2 tsp olive oil onion, chopped3 Tbsp rice wine vinegar

1 Tbsp sugar

1 nectarine, pitted andsmall diced

1 peach, pittedand small diced

1 Tbsp mint, snippedwith kitchen shears

1 Tbsp cilantro, chopped

Salt and pepper, to taste

Nectarine RelishThis recipe can be cooked on the Dacor side burner. Serve with any

meat, poultry, or fish.

In a medium-sized saucepan, heat oil on medium high.

When oil is hot add onion and cook until it is golden. Stir in

vinegar and sugar. When sugar dissolves, add fruit and cook

until heated through. Season with salt and pepper to taste. Add

herbs at very end. Turn off heat and let cool. Serve with Sweetand Spicy Pork Tenderloin on page 86.

Makes 2 cups.

O g R d ti S1 tsp garlic minced


35/87

37

Orange Reduction SauceThis goes great with chicken or fish.

In a small saut pan add garlic, ginger, and soy sauce. Turn

onto high heat and reduce until almost dry. This should only

take a minute or two. Add orange juice and brown sugar and

reduce by half. Turn down heat to low and add the butter, one

piece at a time, until all butter is incorporated. Serve warm over

our Rotisserie Grilled Chicken on page 88.

Makes about cup sauce.Hawaiian-StyleTeriyaki Marinade

Mirin is a very sweet Japanese cooking wine. If you are not able to

find it for this recipe, cooking sherry can be used as a substitute.

Place these ingredients in a pot. Bring it to a boil. When

the brown sugar is dissolved, turn off the heat and let cool.Store in an airtight container in the refrigerator. Marinate beef

or chicken in the sauce for 4 to 8 hours.

Makes 2 cups marinade.

1 tsp garlic, minced

1 tsp ginger, minced

1 Tbsp soy sauce

1 tsp brown sugar cup orange juice4 ounces butter ( stick),cut into pieces

1 cup soy sauce cup brown sugar cup water cup pineapple cup rice wine vinegar3 garlic cloves, minced

2 tsp ginger, chopped

1 Tbsp mirin1 Tbsp sake

Thi k d Ri h1 bag turkey neck


36/87

Thick and RichTurkey Gravy

Place turkey neck, giblets and water in a large stock pot.

Bring to a boil. Turn down to low and simmer for 30 minutes

with the lid off. In a sauce pan, melt butter. Add the flour and

stir until the butter and flour come together and turn a pale

golden color. Add port to the pan and stir until it reduces down.

Add stock, one cup at a time to the saut pan. Stir with a

wooden spoon until it thickens, about 2 minutes. Season with

salt and cracked black pepper. Serve in a gravy boat with The

Easiest Turkey on page 89.

Makes 3 cups.

1 bag turkey neckand giblets

4 cups water

6 Tbsp flour

6 Tbsp butter cup portSalt and cracked blackpepper, to taste

38

Sid Di hSid Di h


37/87

Side Dishes

and Appetizers

Side Dishes

and Appetizers

4 slices bacon, chopped Ba bec ed Baked Beans


38/87

41

4 slices bacon, chopped medium onion,chopped

1 bell pepper, seeded

and chopped

1 jalapeno, seeded andminced (wear rubbergloves when doing this)

2 garlic cloves, minced cup maple syrup cup barbecue sauce cup catsup cup brown sugar1 Tbsp Worcestershire

1 Tbsp whole grain

mustard1 Tbsp apple cidervinegar

1 (15 ounce) cankidney beans,drained and rinsed

1 (15 ounce) can pintobeans, drained and rinsed

1 (15 ounce) can GreatWhite Northern beans,drained and rinsed

Salt and black pepper,to taste

Barbecued Baked BeansIn a large stockpot, cook the bacon over low heat until it is

crisp. Remove bacon and discard all the fat except for about

2 Tablespoons. Add the onion, bell pepper, jalapenos, and garlic.

Cook these until they become translucent. Add maple syrup,

barbecue sauce, catsup, brown sugar, Worcestershire sauce, mustard,

and apple cider vinegar. Reduce this mixture slightly. Add

beans. Stir to mix. Cook on low for 30 minutes, or until flavors

incorporate. Sprinkle the bacon bits on top right before serving

to maintain their crispness.Makes about 6 cups.

DoughBuffalo Chicken Pizza


39/87

42

g

1 cups warm water1 Tbsp active dry yeast

tsp sugar1 Tbsp olive oil

3 cups all-purpose flour

1 tsp salt

Toppings

2 boneless, skinlesschicken breasts cup hot sauce2 Tbsp butter, melted red onion2 stalks celery

1 cup shreddedjack cheese cup preparedpizza sauce


Buffalo Chicken PizzaFor dough: Place water, yeast and sugar in a bowl. Let

the mixture become bubbly and foamy, about 5 minutes.

Add in oil. Add flour one cup at a time. Add in salt. Knead

dough for 10 minutes to form a smooth ball. Place dough

in a well-greased bowl that is covered with plastic wrap and

let rise until doubled, about 1 to 1 hours.Remove dough and shape into (2) 8-inch circles. Place

on a cookie sheet and lay flat. Use parchment paper in

between them if necessary. Wrap in plastic wrap and freezefor 30 minutes. This will help the dough to retain its shape

on the barbecue.

Heat grill to medium- high. Brush boneless, skinless chicken

breasts lightly with oil. Sprinkle with salt and pepper. Grill

chicken for 4 to 5 minutes a side, or until no pink appears in

the center. Remove chicken breasts, let cool, and cut into inch cubes. In a medium-sized mixing bowl, toss melted butter,hot sauce, and chicken pieces to coat.

Remove dough from freezer. Place dough onto grill.

Grill for about 4 to 5 minutes, or until dough starts to rise

slightly and grill marks appear. Flip to the other side and add

toppings. Build the pizza on this side by layering the pizza

sauce, chicken, red onions, celery, and cheese onto each circle.

Close the lid of the barbecue to melt the cheese. Cook for

another 4 to 5 minutes or until the cheese is slightly brown and

bubbly.

Sprinkle with chopped cilantro and cut into 6 wedges per

pizza to serve.

Makes 2 8-inch pizzas.

2 cloves garlic, minced

Chipotle Black


40/87

43


1 (15 ounce) can blackbeans, rinsed and drained

1 tsp (from a 7-ouncecan) chipotle peppersin adobo sauce

1 tsp cumin

2 tsp lemon juice

1 cup breadcrumbs

1 stalk celery, minced

2 Tbsp red bell pepper,minced cup onion, chopped1 egg

Vegetable oil, as needed

Chipotle BlackBean Cakes

Prepare the grill for direct heat on medium high. Place garlic

in food processor and pulse until minced. Add the cilantro

and pulse until chopped. Add black beans, 1 teaspoon of the

adobo sauce and one chipotle pepper, cumin, and lemon

juice. Pulse until the black beans become a paste. Scrape down

the sides of the food processor.

Transfer to a bowl. Add the breadcrumbs, celery, bell

pepper, and onion. Stir together. Whisk the egg in a bowl and

add to the mixture. Form the mixture into inch thick patties.Brush the patties lightly with vegetable oil. Place the patties on

the grill. Cover canopy lid and cook for 2 to 3 minutes. Flip

over and cook another 2 to 3 minutes or until just heated

through. Serve with salsa, guacamole, or sour cream.

Makes 8 appetizer-sized patties or 4 dinner servings.

Chunky Avocado2 medium avocados,

i d l d


41/87

44

Chunky Avocadoand Tomato Guacamole

Combine all ingredients in a bowl. Be careful not to break

up the avocado. Add salt and pepper to taste. If you arent

going to use it right away, add a small amount of lemon or lime

juice. Cover with plastic wrap across the surface and refrigerate

until ready to serve. This will prevent it from browning.

Makes about 2 cups.

pitted, peeled,and small diced

4 Tbsp lime juice

1 jalapeno, seeded andchopped (wear rubbergloves when doing this) cup onion1 small tomato,seeded and chopped

Salt and pepper, to taste1 slice lemon or lime,if needed

Classic Macaroni Salad8ounce package elbow

i


42/87

45

Classic Macaroni SaladCook the pasta following the directions on the package. Rinse

the pasta under cold water to cool. Drain thoroughly. In a

large mixing bowl, blend together mustard, mayonnaise, dill pickle,

dill pickle juice, salt, pepper, and paprika. Stir in pasta and

celery. Cover and chill for 4 to 24 hours. Toss again before serving.

If the salad has become dry, add a small amount of mayonnaise.

Serve cold.

Makes about 6 servings.

macaroni

1 Tbsp prepared mustard cup mayonnaise cup dill pickle, chopped2 Tbsp dill pickle juice tsp salt tsp pepper tsp paprika cup celery, chopped

Classic Potato Salad7 medium potatoes,p l d nd t int


43/87

46

Classic Potato SaladPlace potatoes in a pot filled with salted water. Turn on

heat. Cook for 15 to 20 minutes. Never let it come to a boil

because this will make the potato fall apart. In a large mixing

bowl, add the rest of the ingredients and mix. When the

potatoes are just cooked through drain them and let them cool

completely. Once they have cooled, add them to the bowl. Toss

until well incorporated. Chill for 4 hours. This is best if made a

day ahead as the flavors are allowed to blend.

Makes about 12 side dish servings

peeled and cut intobite sized pieces

1 cups mayonnaise3 Tbsp prepared mustard1 Tbsp salt tsp black pepper tsp garlic powder tsp celery salt

cup celery, chopped(about 1 stalk) cup dill pickles,chopped

3 Tbsp dill pickle juice

6 hard boiled eggs,chopped

Elegant Smoked Clams3 dozen clams,i th i h ll


44/87

47

Elegant Smoked ClamsNote: Use alder, pecan, or mesquite wood chips for this recipe.

Go through the clams and throw away any that arent

tightly closed. Scrub clams and remove the beard. Prepare the

smoker for indirect heat. Bring the temperature up to 200.

Arrange the clams on the grill in a single layer. Smoke the

clams until they open. They should open simultaneously; any

that do not open should be thrown away. It should take 10 to

15 minutes. While the clams are smoking, make the sauce.

In a medium-sized saucepan, cook the bacon until very crispy.Remove the bacon and drain on paper towels. Add butter. Over

medium heat, add the shallot and cook until soft. Add the

garlic and cook just until you can smell the aroma. Add lime

juice, Worcestershire sauce, salt and pepper. Cook for a couple

of minutes. Set aside. When the clams are open, place them in

a bowl and pour the sauce on top. Serve right away.

Serves 6.

in their shells

2 slices bacon,cut into small pieces

2 Tbsp butter4 garlic cloves,minced

1 shallot, minced

Juice of 4 limes

1 Tbsp Worcestershire

1 tsp salt

1 tsp black pepper

1 jalapeno, seeded andminced (wear rubberJicama Avocado


45/87

48

minced (wear rubbergloves when doing this) cup mint, chopped

cup cilantro, chopped2 Tbsp fresh lime juice

2 Tbsp apple cider vinegar

1 tsp salt tsp black peppercup olive oil

1 cup pineapple, cut intobite-size pieces

1 cup jicama, peeled andcut into thin strips

2 cups baby greens, washedand dried

1 avocado, cubed

Jicama, Avocadoand Baby Greens Salad

Jicama is a bulbous root vegetable. It can be found in your local

supermarket in the produce section. The skin must be removed before it is

eaten. It has a tan colored skin and a crunchy, white, flesh. Jicama is

eaten both raw or cooked. Store in the refrigerator before and after processing

In a medium-sized bowl, whisk together jalapeno, mint,

cilantro, lime juice, vinegar, salt and pepper. Slowly drizzle

in the olive oil while whisking. Set aside. Place the pineappleand jicama in the dressing. Marinate for 30 minutes. Arrange

the baby greens on a plate. Take out pineapple and jicama

and top onto the greens. Top with avocado. Drizzle the salad

with some of the dressing.

Makes 6 servings.

4 baking potatoes, peeledand cut into quarters Mashed Potatoes


46/87

49

and cut into quarters

2 Tbsp + 1 Tbsp salt,divided

2 tsp white pepper cup butter ( stick) cup to cup milk Mashed PotatoesPeel and chop potatoes into 1 inch pieces and place in pot.Add enough water to cover the potatoes and 2 Tablespoonssalt. Bring potatoes to a simmer. Do not let them boil. Simmergently for 15 to 20 minutes. Check them by sticking a fork inthe potato. If the potato slips off the fork, they are done. Drain

potatoes and return to the pot. Add butter and cup of milk.Mash the potatoes with a potato masher until smooth. Add 1

Tablespoon salt and pepper. If the potatoes are dry, add more

milk until a creamy consistency forms. Serve warm.Serves 6.

1 cup honeydew,small dicedMelon Cilantro Salsa


47/87

50

small diced

1 cup cantaloupe,small diced

red onion, small diced1 jalapeno, seeded andminced (wear rubbergloves when doing this)

Zest and juice of 1 lime

1 Tbsp mint

or cilantro, choppedSalt, to taste

Melon Cilantro SalsaIn a small bowl, combine the ingredients. Add salt and pepper

to taste. Cover with plastic wrap and chill until ready to serve.

Makes 2 cups.

4 cups cabbage, shredded

2 h dd d Old-Fashioned Cole Slaw


48/87

51

2 carrots, shredded cup mayonnaise cup sour cream1 Tbsp apple cider vinegar

2 tsp sugar

2 tsp salt

2 tsp celery seeds

Old Fashioned Cole SlawCombine the cabbage and the carrot in a bowl. Set aside.

In another bowl, combine mayonnaise, sour cream, vinegar,sugar, salt and celery seed. Stir to combine. Add in cabbage and

carrots and toss gently. Chill in the refrigerator for 30 minutes

before serving.

Makes about 6 cups.

Non-stick cooking spray

pound red tiny newPotato and


49/87

52

pound red tiny newpotatoes, scrubbed pound purple potatoes,scrubbed1 pound asparagus,trimmed and cleaned cup lemon juice cup olive oil1 Tbsp parsley, chopped

1 Tbsp basil, chopped

1 Tbsp thyme, chopped cup shaved Parmesancheese

Potato andAsparagus Salad

Bring two pots of salted water to a boil. Add asparagus to

one of the pots and cook until al dente, about 4 minutes. Drain

and cool under cold water. Dry with paper towels. Cut the red

tiny new potatoes and the purple potatoes into inch thickslices. Add the potatoes to the other pot. Cook for 4 minutes,

or just until al dente. Drain and cool under cold water. Spray

the baskets with non-stick cooking spray. In a large bowl,

combine lemon juice, parsley, basil and thyme. Slowly whisk in

the oil. Add salt and pepper to taste. Add the potatoes to the

vinaigrette and toss. Place the potatoes in a single layer in the

basket. Toss the asparagus in the vinaigrette. Place asparagus in a

single layer in the basket. Prepare the grill for direct heat on

medium. Place the grill basket on the grates. Cook for

4 minutes and then flip them over and cook for another4 minutes. Take them out of the baskets and toss them together

in a bowl with shaved Parmesan cheese. Serve at room temperature.

Serves 4.

cup olive oil1 cup red wine Red Wine Marinated


50/87

53

1 cup red wine cup red wine vinegar4 garlic cloves, minced

1 Tbsp salt

1 tsp black pepper

4 artichokes

Water to cover

1 cup mayonnaise cup butter, melted Red Wine MarinatedGrilled ArtichokesIn a large saut pan, combine olive oil, red wine, red winevinegar, and garlic. Add salt and pepper. Cut off top of theartichoke. With scissors, cut off the thorny tips. Cut in half andclean out choke. The choke is the thistly center that isntedible. Place in the large saut pan. Add water to cover. Bringthe liquid up to a boil then turn it down to a simmer. Simmerfor 12 minutes. Take the artichokes out, season with salt andpepper, and place on the grill. Heat grill on direct heat on high

and cook for 15 minutes, turning once. Serve artichoke halves

at room temperature with mayonnaise and melted butter.

Serves 4.

Spicy Barbecued Hot Wings5 pound bag frozenchicken wings


51/87

54

Spicy Barbecued Hot Wingswith Bleu Cheese Dressing

1 cup red hot sauce

1 cup butter, melted

Juice of 1 lemon

Salt and pepper

1 bunch celery, cleanedand cut into strips

Bleu Cheese Dressing cup mayonnaise cup sour cream8 ounces bleu cheese,crumbled

4 Tbsp chives, snipped

For the dressing, mix all the ingredients together and put in

a bowl. Chill until ready to serve.

Let chicken wings defrost either overnight in the refrigerator

or in the microwave. Rinse and pat dry with paper towels.

Generously sprinkle salt and pepper onto chicken wings.

Combine hot sauce, butter and lemon juice in a bowl. Set aside.

Prepare grill for indirect heat. Place the wings on the grill. Cookfor 20 minutes, temperature of the wings should reach 180.

Serve them with celery sticks and bleu cheese dressing.

Serves 8.

1 pound rock shrimp

1 tsp cumin Spicy Smoked


52/87

55

1 tsp cumin

1 Tbsp chili powder tsp ground cayenne2 garlic cloves, minced cup cilantro, chopped1 orange, juiced cup water2 Tbsp butter, melted

12 flour tortillas cup queso fresco,crumbled cup cream cheese mango, chopped

cup cilantro leaves red onion, choppedJuice of 1 lime

p yShrimp Quesadillas

Note: The shrimp can be cooked a day ahead.

In an aluminum pan place first nine ingredients and toss

thoroughly. Season well with salt and pepper. Prepare grill

for the smoker and indirect heat on medium high. Place the

pan with the shrimp directly on the grates nearest the smoker.

Cook for 20 to 25 minutes. They should be opaque all the way

through. Take the shrimp out and drain. On 6 tortillas, spreada thin layer of cream cheese not quite to the edge. Cut the

shrimp in half lengthwise and divide the shrimp into equal

portions and place on the cream cheese. Sprinkle the queso

fresco on top. Top with chopped mango, cilantro, and red

onion. Squeeze the lime on top. Place a plain tortilla on the top

of the filling. Repeat with the rest. Take out the smoker and

prepare the grill for direct heat. Set it on medium high. Placethe quesadillas onto the grates. Be careful not to lose any filling.

Grill for 2 to 3 minutes and flip over using a large metal

spatula. Grill another 2 minutes. Take off and cut in half and

then half again, so you have 4 wedges. Serve hot.

Serves 4.


53/87

GrilledVegetablesand Fruit

GrilledVegetables

and Fruit

4 large bananas cup butter Grilled Banana


54/87

59

p cup brown sugar2 Tbsp vanilla extract

2 Tbsp dark rum

1 pint vanilla ice cream

with Vanilla Ice CreamIn a small stockpot, stir together butter, brown sugar, vanilla

and rum. Heat until the sugar dissolves and the butter melts.

Prepare grill for direct heat on medium high. Peel bananas.

Cut them in half and then in half again. Let the butter mixture

cool slightly. Gently toss the bananas into the butter mixture, then

place on the grill. Grill for about one minute per side, basting

with the butter mixture when you flip it. Serve warm bananas withvanilla ice cream and drizzle the butter mixture over the top.

Serves 4.

2 bunches baby bokchoy, rinsed and dried,cut in half

Grilled Bok Choyh B l V


55/87

60

cut in half

Vinaigrette cup balsamic vinegar1 small shallot, minced

1 Tbsp garlic, chopped

1 cup olive oil

1 Tbsp fresh basil, choppedSalt and pepper, to taste

ywith Balsamic Vinaigrette

Prepare grill for direct heat on medium high. Place balsamic

vinegar, shallots, and garlic in a bowl. Whisk to incorporate.

Slowly whisk in olive oil until combined. Stir in basil and season

with salt and pepper to taste. Once the grill is hot, place the

bok choy on the grates. Cook for 2 to 5 minutes, flipping once.

They should be tender but still have texture to them. Once they

are done, toss them in the vinaigrette and serve warm.Serves 4.

1 large eggplant

1 red bell pepper Creamy Grilled Eggplantd R d B ll P S l d


56/87

61

3 Tbsp olive oil

1 Tbsp lime juice

1 Tbsp chili sauce


3 Tbsp mayonnaise

3 Tbsp sour cream

3 Tbsp white

wine vinegarSalt and pepper, to taste

Prepare grill for direct heat on medium high. Remove the

stem end from the eggplant and slice it in half lengthwise.

Rub olive oil on the eggplant and bell pepper and place on the

grill. Cook the eggplant until it is soft, about 7 to 8 minutes.

Cook the bell pepper until the skin is charred on all sides. Place

the bell pepper in a bowl and cover it with plastic for 10

minutes. Rub the skin off the eggplant with your fingers once ithas cooled enough to handle it. Cut the eggplant into bite

sized pieces. Remove the charred skin of the bell pepper. Cut

off the stem and take out the seeds. Cut the pepper into inchstrips. Place eggplant and bell pepper in a bowl. In another

bowl, whisk together lime juice, chili sauce, garlic cloves,

mayonnaise, sour cream, and white wine vinegar. Pour this over

the eggplant and toss. Season with salt and pepper to taste.Serves 4.

ggpand Red Bell Pepper Salad

4 sweet Vidalia onions

16 Tbsp butterRoasted Onions


57/87

62


If you cannot find Vidalia onions, any sweet onion will do- Maui

onions are fantastic with this recipe, also!Prepare the grill for direct heat. Turn the burners onto

medium high heat. Peel the onions and trim off the top and

bottom. Using a paring knife cut an X in the top and bottom

of each onion inch deep. Tear off four pieces of foil(about a 6 inch square). In the center of each foil square, place

2 Tablespoons of butter. Place the onions on top and place

another 2 Tablespoons of butter on top of each onion. Sprinkleeach onion generously with salt and pepper. Wrap the onions in

the foil and place on the grates. Cook for about 30 minutes,

or until they are very soft and slightly brown. Let the onions

cool slightly, then slice into strips. Serve these warm with

Southwestern Spice Rotisserie Rib Roast on page 84 or the

Rib Eye Steaks on page 79.

Makes 4 cups.

4 ripe red or green pears cup melted butter Rum and CinnamonR t d P


58/87

63

cup brown sugar2 Tbsp dark rum tsp ground cinnamon Roasted Pears

Prepare grill for direct heat, set on medium high. Peel, cut

in half lengthwise and core the pears. In a medium-sized bowl,

combine melted butter, brown sugar, dark rum, and cinnamon.

Tear off 4 pieces of foil that are about 6 inches square. Place one

half of a pear in the center foil. Drizzle about 1 Tablespoon of

the butter/sugar mixture on the pear, add another pear half, and

drizzle 1 more Tablespoon of the butter/sugar mixture on top.Repeat with the rest of the pears. Wrap in foil. Place on the

grates and cook for 10 to12 minutes. Serve hot.

Serves 4.

cup pineapple juice2 Tbsp lemon juiceSweet and Sour

V g t bl K b b ith


59/87

64

2 Tbsp lime juice

1 tsp crushedred pepper flakes

3 Tbsp soy sauce

3 Tbsp brown sugar cup cilantro, chopped2 blocks extra firm tofu,

drained andcut into 1 cubes

1 pineapple, cut into1 chunks

3 zucchinis, cut into1 pieces

1 cup cherry tomatoes pound buttonmushrooms

Vegetable Kabobs with

Pineapple GlazeIn a small saucepan, combine pineapple juice, lemon juice,

lime juice, crushed red pepper flakes, soy sauce, and brown

sugar. Bring it to a simmer. Let the mixture reduce by half. It

should be a glaze consistency. Add chopped cilantro.

Meanwhile, soak wooden skewers in hot water for 30 minutes.

Drain skewers and alternate the tofu and vegetables on the

skewers. Season with salt and pepper. Prepare the grill for direct

heat on medium high. Place the skewers onto the grates.

Cook for 1 to 2 minutes. Flip over and baste the cooked side

with the marinade. Cook for another 1 to 2 minutes then flip

over and baste the other side. Cook one more minute until they

are caramelized. Serve with leftover sauce.Serves 4.

1 yellow squash,cut in bite size chunks

cup chopped red onionSteamed VegetablesW d i F il


60/87

65

cup chopped red onion1 small head broccoli,

cut into 1 florets1 pound baby red rosepotatoes, par-boiled

1 cup green beans,trimmed and halved

1 pint cherry tomatoes,stemmed and rinsed

2 garlic cloves, minced cup olive oil1 Tbsp sherry cup Kalamata olives,chopped

1 bunch fresh thyme,chopped


Wrapped in FoilNote: Par-boil means to prepare a pot of boiling salted water.

Place the potatoes in water and cook for 5 minutes or until

they are half way cooked. Place in a colander to drain and run

under cold water to stop the cooking process.

In a large mixing bowl, add garlic, olive oil, sherry, olives,

and thyme. Add vegetables to mixture and toss gently to coat.

Season with salt and pepper to taste. Tear off a piece ofaluminum foil that is about 10 inch square. Place vegetables in

the center of the foil and wrap them up. Prepare grill for direct

heat and set burners at medium high. Place foil packet on the

grates and cook for 20 minutes. If the vegetables are still crispy,

cook for an additional 10 minutes. When they are done,

carefully open the foil to avoid steam burns and let the steam

escape. Cool for 10 minutes. Stir to redistribute the seasoningsand serve.

Serves 4.

4 ears of corn, husks on

8 slices bacon, chopped

d

Very SpecialC th C b


61/87

66

2 shallots, minced

2 Tbsp parsley, minced


Wood chips, soaked

Corn on the CobNote: Try using maple chips to smoke the corn. They give it a sweet

and smoky flavor.

Pull the husks back and remove the silk. Place the corn in

a bowl of water and soak for 30 minutes. In a saut pan, render

the bacon. Remove the bacon once it is crisp and starting to

brown. Drain some of the bacon fat. Add shallots to the saut

pan and cook until translucent. Add bacon and stir in parsley.Rub corn with bacon and shallot mixture. Sprinkle with salt and

pepper. Place the cornhusks around the corn. Truss with string.

Prepare the grill for indirect heat. Prepare the smoker. The

thermometer on the canopy lid should read 200. Put the corn

on the grates and smoke for 1 to 1 hours until it is tender.Discard the husks. Serve hot.

Serves 4.

MainMain


62/87

EntresEntres

Five Spiced Duck2 quarts water cup salt1 cup brown sugar


63/87

69

Bring first nine ingredients to a boil. Turn down to a simmer

and cook for 30 minutes. Add 3 cups cold water and cool down.Once liquid is cool, add duck. Cover and marinate in the refrigerator

overnight. Drain and truss the duck with butchers twine. Prepare

grill for the rotisserie. Place duck on the rotisserie rod and put on

the rotisserie. Turn on rotisserie motor and burner and cook for

1 hour and 30 minutes, or until an instant-read thermometer

reaches 175 in the thigh. During the last 10 to 15 minutes, baste

the duck with honey. Let the duck rest for 10 to 15 minutesbefore carving.

Serves 4.

1 cup brown sugar cup onion, chopped1 orange, sliced

6 cloves

5 garlic cloves, crushed cup soy sauce3 Tbsp five spice

powder3 cups cold water

23 pound fresh duck cup honey

Honey Mustard-Glazed Chicken

Honey Mustard Glaze

4 Tbsp honey

3 Tbsp whole grain


64/87

70

Glazed ChickenMix the first six ingredients. Set aside. Remove neck and

gizzards from chicken cavity. Rinse and pat dry. Sprinkle

with salt and pepper generously. Truss the chicken with

butchers twine. Prepare grill for the rotisserie. Place chicken on

the rotisserie rod and place on the rotisserie. Turn on rotisserie

motor and burner and cook for about 1 to 1 hours. Brush theglaze on the chicken during the last 10 to 15 minutes. Aninstant-read thermometer should read 180 in the thigh.

Serves 4.

3 Tbsp whole grainmustard

2 Tbsp lime juice1 Tbsp olive oil

2 Tbsp soy sauce

2 Tbsp cilantro,chopped

2 3 poundwhole chicken

Jamaican Jerk-RubbedPork Chops

Jamaican Jerk Rub

1 cup green onions,chopped


65/87

71

Pork ChopsThis recipe can also be prepared with chicken pieces. Serve this with

our Melon Cilantro Salsa on page 50.

Prepare the grill for direct heat on medium high. Combine

all of the Jamaican Jerk Rub ingredients together in a bowl.

Coat each pork chop with the jerk seasoning mix. Place the chops

on the grill. Cook for 7 to 8 minutes a side, or until internal

temperature reaches 155. Season with salt and pepper to taste.Serves 4.

onion, minced1 habanero chili, or 2 smalljalapenos, seeded andminced (wear rubber gloveswhen chopping these)

Juice of 1 lime

2 Tbsp soy sauce

3 tsp ground allspice1 tsp ground black pepper

1 tsp ground cayenne

1 tsp sugar tsp dried thymetsp ground cinnamon tsp ground nutmeg

4 bone-in pork chops, inch thick,trimmed of all excess fat


Cherry Port Wine Sauce

1 can pitted Bing (or dark)cherries in syrup

Lamb Chops withCherry Port Wine Sauce


66/87

72

cup port2 cups chicken stock

1 tsp salt tsp pepper1 tsp arrowroot

2

Tbsp Herbes deProvence


4 oneinch thicklamb chops

Cherry Port Wine SauceFor succulent, juicy lamb chops, cook them rare to medium rare.

If you cook them any longer, their flavor becomes very gamy. Herbes de

Provence is a dried herb blend that originates in Southern France. It

includes basil, fennel seed, lavender, marjoram, rosemary, sage, summer

savory and thyme.

For sauce, drain and reserve cherries. In a small saucepan

combine cherry syrup, port and chicken stock. Reduce by half.Add salt and pepper. In a small bowl, combine arrowroot with 1

teaspoon of the cherry sauce until smooth. Add to saucepan

and simmer until thickened. Add bing cherries before serving.

Rinse the lamb chops and pat dry. Sprinkle both sides with

salt and pepper. Pat Herbes de Provence on both sides of the

lamb chops. Prepare grill for direct heat on medium high. Place

chops on grates. Cook for 6 minutes. Flip and cook another6 minutes. They should be medium rare or reach an internal

temperature of 145 in the center. Let the lamb chops rest for

10 minutes.

Serves 4.

Mint Pesto

2 cups mint cup cilantro Leg of Lambwith Mint Pesto


67/87

73

p cup parsley cup olive oil4 cloves garlic cup toasted pecans1 Tbsp red wine vinegar


Stuffing

1 cup breadcrumbs

1 cup toasted pecans,chopped

56 pound bonelessleg of lamb

with Mint PestoIn a food processor, chop the garlic. Add pecans and pulse

until it forms a paste. Add mint, cilantro, parsley, and vinegar;

pulse until finely chopped. Slowly add the oil while food

processor is on. Scrape the sides of the bowl. Season with salt

and pepper to taste. Place in a bowl and set aside.

Combine stuffing ingredients in a bowl. Set aside until

ready to stuff.The leg of lamb is most likely trussed so carefully undo it.

Try to save the string to retie it with. Unroll the lamb and

spread the stuffing all over the inside. Then add a sprinkle of

the pesto. Roll the lamb back up and tie. Place lamb in a

pan and pour pesto over the lamb. Rub in with your fingers.

Marinate for up to 24 hours. Turn it in the marinade every

couple of hours. When the lamb is ready, prepare your grillfor the rotisserie. Carefully place the lamb on the rotisserie

rod. Turn on the rotisserie motor and burner and cook for

2 to 3 hours, or until internal temperature reaches 155160in the center.

Serves 6-8.

4 6-ounce portionsChilean sea bass fillets cup olive oilLime and Cilantro

Chilean Sea Bass


68/87

74

Zest and juice of one lime

2 garlic cloves, mincedSalt and pepper to taste

Chilean Sea BassServe this with our Cilantro Pesto on page 34.

In a large plastic bag, combine olive oil, lime zest and juice,

and minced garlic cloves. Close bag and shake. Place fillets in

bag and close. Make sure fillets get coated and marinate them

for 30 minutes. Meanwhile, adjust grill for direct heat on

medium high. Drain fish from marinade. Salt and pepper

generously on both sides of fillets. Grill for 5 to 6 minutes andflip over. Cook 5 to 6 minutes longer or until fish is firm and

flakes easily.

Serves 4.

Mango Drumsticks2 mangoes, pitted,skinned and chopped cup water


69/87

75

In a blender or food processor, blend first nine ingredients.

Rinse and dry the chicken. Place the marinade mixture into aplastic bag. Put the chicken in the bag. Marinate for 8 hours to

overnight. Prepare the grill for direct heat on medium. Place

the chicken on the grill, reserving the marinade. Put the

marinade in a saucepan and reduce on the side burner. Reduce

to 2 cups, about 20 to 25 minutes. Turn the chicken so it cooks

evenly. The chicken should take about 15 to 20 minutes, or

until internal temperature is 170 in the thigh. There should beno more blood in the bone and the meat should not be pink.

Serve these drumsticks with the sauce to dip them in.

Serves 4.

cup catsupcup soy sauce cup rice wine vinegar cup brown sugar

1 Tbsp tamarind paste

1 Tbsp garlic, chopped

1 tsp dried mint2 pounds chickendrumsticks

2 cups dark beer cup molasses cup real maple syrupMolasses-MarinatedPork Roast


70/87

76

cup red wine vinegar4 garlic cloves, chopped

2 Tbsp soy sauce

23 pound pork roast

Pork RoastMix the first six ingredients together. Put in a plastic bag.

Close and shake. Rinse the pork roast and then pat dry. Pierce

the roast with a fork several times. Place the roast in the bag,

close it, and shake. Marinate the meat for a minimum of 2 to

24 hours. Prepare the grill for the rotisserie. Place the pork roast

on the rotisserie rod and place on the rotisserie. Turn on

rotisserie motor and burner and cook until a meat thermometerreaches 150155 in the center. This will take 1 to 1 hours.Let cool for 10 to 15 minutes before slicing.

Serves 4.

Middle EasternStyle Burgers

1 Tbsp olive oil

1 medium onion, chopped

1 pound ground turkeyl d b f


71/87

77

Style BurgersIn a large mixing bowl combine olive oil, onion, ground

meat, beaten egg, and breadcrumbs. In a small bowl, mix

together oregano, cumin, coriander, paprika, black pepper, and

salt. Sprinkle the seasonings on the meat mixture. Stir to

combine. Form the meat mixture into 4 patties. Prepare grill for

direct heat on medium high. Place the burgers on the racks

and close the lid. Cook for 4 minutes and flip over. Cook foranother 4 minutes until they are done. Top each burger with

feta cheese, Roma tomatoes, romaine lettuce and red onion slices.

Serves 4.

or lean ground beef

1 beaten egg cup breadcrumbs1 Tbsp dried oregano

1 tsp ground cumin tsp ground coriander2 tsp paprika1 tsp ground black pepper

1 tsp salt

1 cup feta cheese,crumbled

2 Roma tomatoes, sliced

2 cups romainelettuce, torn red onion, thinly sliced4 hamburger buns

1 cup peach preserves

Zest and juice of one lime cup Dijon mustardPeach-GlazedGame Hens


72/87

78

2 Tbsp soy sauce


2 Tbsp brown sugar

Olive oil, as needed


4 Cornish game hens,

about 1

pounds each

Game HensIn a medium-sized bowl, mix peach preserves, lime juice

and zest, Dijon mustard, soy sauce, garlic, and brown sugar.

Prepare the grill for the rotisserie. Remove neck and gizzards

from game hens cavity. Rinse and pat dry. Drizzle with olive

oil. Salt and pepper generously. Truss each game hen with

butchers twine. Place the game hens on the rotisserie rod. Place

them on the rotisserie. Turn on rotisserie motor and burnerand cook for 1 hour to 1 hour 15 minutes, or until an instant-

read thermometer reads 160165 in the thigh. Baste the

chicken with the glaze during the last 10 to 15 minutes. Let

hens rest for 10 to 15 minutes before carving.

Serves 6.

2 Tbsp salt

1 Tbsp paprika

2 tsp garlic powder

Rib Eye Steaks


73/87

79

1 Tbsp coarsely ground

black pepper4 one-inch thickrib eye steaks

Serve with Horseradish Herb Compound Butter on page 35.

In a small bowl, combine seasoning ingredients. Sprinklefront and back of each steak with the seasoning mix. Prepare

grill for direct heat on medium high. Place steaks on the grates.

Cook for six minutes then flip them over for another six

minutes. Steaks should be cooked to medium or 155 internally.

Place a couple of slices of compound butter on the steaks

before serving.

Serves 4.

Secret Barbeque Ribs 1 dried chipotle chili1 cup raspberries,rinsed and dried

cup catsup


74/87

80

The sauce can be cooked on the Dacor side burner.

Put chili in a bowl and pour boiling water over it tocover. Place plastic wrap on top and let steep until soft, about

10 minutes. In food processor, puree raspberries, catsup, maple

syrup, brown sugar, and ginger. Drain chili, seed and stem it.

Place in processor with other ingredients and blend. When the

mixture is smooth, place in a small s

outdoor chef master grilling recipes

Documents