recipe book - weeblypessein.weebly.com/uploads/4/0/4/1/40413637/broilmaster...sealable container. to...

RECIPE BOOK

RUBS

SAUCES

MARINADES

CHICKEN

STEAK

PORK

LAMB

SEAFOOD

VEGETABLES

B roilmaster Cookbook • R e c i p e s • R u b s

1/2 cup brown sugar

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

1/4 cup paprika

3/4 tablespoon garlic powder

3/4 tablespoon onion powder

1 teaspoon cayenne (optional for heat)

KC Rib Rub

Mix all ingredients together and store in container.

To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature. To prepare ahead, coat

meat and refrigerate up to 24 hours.


1/2 cup brown sugar


1 tablespoon salt


1/4 cup paprika




KC Rib Rub





1/2 cup brown sugar


1 tablespoon salt


1/4 cup paprika




KC Rib Rub





1/2 cup brown sugar


1 tablespoon salt


1/4 cup paprika




KC Rib Rub





2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons salt

2 tablespoons ground black pepper

1 tablespoon cayenne pepper

1/4 cup paprika

Carolina BBQ Rub


To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature. Coat meat (beef, chicken,

lamb or pork) and refrigerate up to 24 hours.


2 tablespoons sugar




2 tablespoons salt



1/4 cup paprika

Carolina BBQ Rub





2 tablespoons sugar




2 tablespoons salt



1/4 cup paprika

Carolina BBQ Rub





2 tablespoons sugar




2 tablespoons salt



1/4 cup paprika

Carolina BBQ Rub





1 tablespoon black pepperc o rn s

1 tablespoon coriander seeds

1/2 teaspoon whole cloves

2 tablespoons sweet paprika


2 tablespoons brown sugar (slightly more for sweeter ru b )

2 tablespoon dry mustard

1 teaspoon dried ore g a n o

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon of cayenne hot pepper powder (add more for additional heat)

Jazzin’ BBQ Dry Rub

In a small skillet, heat peppercorns, coriander seeds, and cloves over medium heat until they begin creating fragrance. Remove

from heat and cool. Add cooked spices to other ingredients in a small blender and pulse grind for about 15 seconds. Store in a

sealable container. To use; rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature. Jazz

up your barbecue right now by coating meat (beef, pork or chicken) and cooking or refrigerate and use up to 24 hours later.
























































1/3 cup paprika

1/3 cup mild chili powder (use hotter powder to taste)

1/3 cup brown sugar (more or less to taste)

1/4 cup ground black pepper

1 tablespoon cayenne (more or less to taste)

1 tablespoon garlic powder

1 tablespoon salt

Beef Rib Rub

Mix all ingredients thoroughly. Apply to both sides of the rib rack. Slow cook.


1/3 cup paprika






1 tablespoon salt

Beef Rib Rub



1/3 cup paprika






1 tablespoon salt

Beef Rib Rub



1/3 cup paprika






1 tablespoon salt

Beef Rib Rub



1/4 cup fresh ground black pepper

1 tablespoon cinnamon

2 tablespoons coarse salt

2 teaspoons ground thyme

2 teaspoons garlic powder

1 teaspoon onion powder

Prime Rib Rub

Combine all ingredients and store in an airtight container.

To use: rub mixture on prime rib at least 15 minutes before cooking.








Prime Rib Rub










Prime Rib Rub










Prime Rib Rub




Blackening Rub


To use: rub mixture on beef, chicken, pork or seafood.

1/2 cup Cajun seasoning

1/4 cup sugar

1/8 cup paprika

1 tablespoon basil

1 tablespoon ore g a n o

1 tablespoon coarse black pepper

1 tablespoon lemon pepper

1 teaspoon red pepper


Blackening Rub




1/4 cup sugar

1/8 cup paprika

1 tablespoon basil






Blackening Rub




1/4 cup sugar

1/8 cup paprika

1 tablespoon basil






Blackening Rub




1/4 cup sugar

1/8 cup paprika

1 tablespoon basil





Republic of Texas Real BBQ Sauce

1 1/2 cups tomato ketchup

3/4 cup cider vinegar1 tablespoon brown sugar1/4 teaspoon salt 2 teaspoons chili powder2 cups water

4 stalks celery3 bay leaves3 garlic cloves 1/2 medium onion 6 tablespoons butter6 tablespoons Wo rc e s t e r s h i re sauce

2 teaspoons paprika1/2 teaspoon coarse black pepper

Combine celery, bay leaves, garlic and onion in a food processor and chop. Mix all ingredients and simmer in pan over low heat

for 20 to 30 minutes. Remove from heat and strain (or not). Using a brush or mop, apply to meat before and during the grilling

or slow cooking process.

B roilmaster Cookbook • R e c i p e s • S a u c e s


1 1/2 cups tomato ketchup3/4 cup cider vinegar1 tablespoon brown sugar1/4 teaspoon salt

2 teaspoons chili powder2 cups water4 stalks celery3 bay leaves3 garlic cloves

1/2 medium onion 6 tablespoons butter6 tablespoons Wo rc e s t e r s h i re sauce2 teaspoons paprika1/2 teaspoon coarse black pepper






1 1/2 cups tomato ketchup

3/4 cup cider vinegar1 tablespoon brown sugar1/4 teaspoon salt 2 teaspoons chili powder2 cups water

4 stalks celery3 bay leaves3 garlic cloves 1/2 medium onion 6 tablespoons butter6 tablespoons Wo rc e s t e r s h i re sauce

2 teaspoons paprika1/2 teaspoon coarse black pepper






1 1/2 cups tomato ketchup3/4 cup cider vinegar1 tablespoon brown sugar1/4 teaspoon salt

2 teaspoons chili powder2 cups water4 stalks celery3 bay leaves3 garlic cloves

1/2 medium onion 6 tablespoons butter6 tablespoons Wo rc e s t e r s h i re sauce2 teaspoons paprika1/2 teaspoon coarse black pepper





Carolina Vinegar Sauce 2 cups cider vinegar

2 tablespoons of ketchup

2 tablespoons of brown sugar

1 tablespoon of Tabasco sauce

1 teaspoon of red pepper flakes, or to taste

kosher salt and black pepper to taste

In a saucepan, combine ingredients, heat and mix. Using a brush or mop, apply to meat before and during the grilling or slow

cooking process.









cooking process.









cooking process.









cooking process.


Deep South BBQ Sauce 6 tablespoons butter

1/2 cup minced onion

1 1/2 cup cider vinegar

2 – 8 ounce cans of tomato sauce

1/2 cup Wo rc e s t e r s h i re sauce

1 teaspoon of Louisiana hot sauce

1 teaspoon salt

1 teaspoon fresh ground black pepper


In a saucepan, cook onions and butter until onions begin to brown. Add remaining ingredients, reduce heat to low, and cook

for approximately 15 minutes while stirring often. Using a brush or mop, apply to meat before and during the grilling or slow

cooking process. Any remaining sauce may be refrigerated if used within the next two weeks.








1 teaspoon salt













1 teaspoon salt













1 teaspoon salt







Hickory and Honey BBQ Sauce 1/2 cup beer

2 tablespoons honey

1/4 cup vinegar (apple cider or red wine)

5 tablespoons catsup

3 tablespoons corn oil


1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon cayenne red pepper

1/2 teaspoon liquid smoke seasonings (optional)


cooking process.



2 tablespoons honey






1 teaspoon salt




cooking process.



2 tablespoons honey






1 teaspoon salt




cooking process.



2 tablespoons honey






1 teaspoon salt




cooking process.


Tiger Sauce 1 cup pickled hot peppers (yellow) with pickling juice

8 ounces tomato puree

8 ounces tomato sauce

8 ounces hickory - f l a v o red barbecue sauce

2 tablespoons basil

1/2 cup red wine vinegar

4 tablespoons Louisiana hot sauce

4 tablespoons crushed red pepper

1/8 teaspoon garlic power

1 teaspoon MSG (monosodium glutamate)

Pour pickling juice from peppers into mixing bowl and set aside. Remove pepper stems. Puree peppers in blender until smooth.Pour peppers and all remaining ingredients into mixing bowl with juice. Stir until evenly blended. Bottle and refrigerate for 24hours before using. Tiger sauce keeps for up to a month.

Enjoy Tiger sauce on barbecue, greens, pasta, and in soups. Tiger sauce also makes a great condiment for burgers and othergrilled meats.






2 tablespoons basil













2 tablespoons basil













2 tablespoons basil









Brisket Beer Mop 1 – 12 ounce can of favorite beer

1/3 cup water

1/2 cup vinegar (apple cider pre f e rre d )

1/3 cup of corn oil

1 medium onion

3 cloves garlic

2 tablespoon Wo rc e s t e r s h i re sauce

1 teaspoon coarse pepper

1 teaspoon salt

1/4 teaspoon cayenne pepper (more for additional heat)

Dice onions and mince garlic. Mix together with other ingredients. Heat over low heat, stirring occasionally. While indirect slow

cooking at around 200ºF, mop over brisket every 30 minutes or so until brisket is cooked to desired degree of doneness.



1/3 cup water


1/3 cup of corn oil

1 medium onion

3 cloves garlic



1 teaspoon salt






1/3 cup water


1/3 cup of corn oil

1 medium onion

3 cloves garlic



1 teaspoon salt






1/3 cup water


1/3 cup of corn oil

1 medium onion

3 cloves garlic



1 teaspoon salt





Barbecue Sauce Americana 2 tablespoons melted butter

2 small onions

2/3 cup ketchup

2/3 cup water


8 tablespoons Wo rc e s t e r s h i re sauce

1/3 cup A1 steak sauce (or similar pro d u c t )

3 tablespoons apple cider vinegar

1/4 teaspoon Louisiana hot pepper sauce

In saucepan, heat butter over medium-low heat. Chop onions and cook for 3 to 5 minutes until opaque. Stir in ketchup, sugar,Worcestershire sauce, steak sauce, vinegar, water, and hot pepper sauce. Bring to a boil; reduce heat and cook for 15 minutes,stirring occasionally.

Using a brush or mop, apply to meat before and during the grilling or slow cooking process.



2 small onions

2/3 cup ketchup

2/3 cup water










2 small onions

2/3 cup ketchup

2/3 cup water










2 small onions

2/3 cup ketchup

2/3 cup water









Sweet Dreamin’ Birmingham Rib Sauce

1 large can (28 oz.) of pureed tomato1/4 cup pre p a red mustard3 cups water1 1/2 cups vinegar (apple cider or red wine vinegar pre f e rre d )1/2 cup brown sugar2 tablespoons lemon juice2 tablespoons chili powder1 tablespoon dry mustard1 tablespoon paprika1 tablespoon onion powder1 teaspoon ground red pepper (add an additional teaspoon for more heat)1 tablespoon onion powder1 teaspoon salt1 teaspoon coarse ground black pepper1/2 teaspoon garlic powder

In large saucepan, mix the tomato puree and mustard. Add remaining ingredients and bring to a boil. Reduce heat and simmer

for 20 to 30 minutes. Serve warm as a finger lickin’ dipping sauce or mop onto ribs or other meat as you slow cook.

















Sweet Apple Mop Sauce 4 cups apple cider

1/3 cup white wine

1/4 cup dark corn syrup

1/4 cup honey

1/4 cup soy sauce

1/4 cup apple cider vinegar

2 tablespoons coarse pre p a red mustard (Dijon or the like)

1 tablespoon garlic (minced)

1 tablespoon fresh ginger root (grated)

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon coarse pepper (adjust to taste)

Mix cider, wine, corn syrup, honey, soy sauce, vinegar, mustard, garlic, ginger root, salt and pepper. Using a mop or brush, coat

meat with sauce and slow cook until degree of doneness is achieved. Cook remaining liquid over low heat to thicken. Brush meat

with thickened sauce as it cooks.



1/3 cup white wine


1/4 cup honey

1/4 cup soy sauce












1/3 cup white wine


1/4 cup honey

1/4 cup soy sauce












1/3 cup white wine


1/4 cup honey

1/4 cup soy sauce











B roilmaster Cookbook • R e c i p e s • Marinades

Chicken Lovers Marinade 1/2 cup lemon juice

1/4 cup corn or canola oil

2 tablespoons minced onion

1/4 teaspoon paprika

1 tablespoon chopped fresh parsley

salt and pepper to taste

Mix ingredients. Store in refrigerator until ready to use. Place chicken in marinade overnight. Slow cook chicken to correct

internal temperature. Using a brush, apply to chicken while slow cooking. Do not re-use marinade.





























Brewed Citrus Marinade 1/2 can of favorite beer (prefer light ale or pilsner)1 1/4 cups freshly squeezed orange juice1 cup lime juice1 1/2 cups chopped cilantro1/3 cup dark corn syru p2 mild chilies – we suggest ancho chilies (1,000 Scoville* Units) or New

Mexican chilies (5,000 Scoville Units)8 to 10 cloves of garlic, finely minced1/4 cup ore g a n o2 tablespoons ground cumin2 tablespoons chopped parsley2 tablespoons saltLight cooking oil

Cook chilies in light oil in a saucepan until skin begins to soften, remove stem and seeds and chop finely. Chop cilantro, garlic,

oregano and parsley. Mix all ingredients, stir well. Store in refrigerator until ready to use. Discard if not used in 2 wee ks.

Marinate meat overnight, slow cook to correct internal temperature. Using a brush, apply marinade to meat while slow cooking.

* The Scoville Unit is a measurement of the heat of a particular chili. The “coolest” of all peppers is the bell pepper,with a rating of zero Scoville Units. On the other end of the scale is the Red Savina Habanero pepper with anastounding 577,000 Scoville Units.






















Balsamic Marinade 2 cups olive oil

1/2 cup balsamic vinegar

1 small onion peeled and sliced

2 large peeled garlic cloves

1/2 cup basil


Place onion, garlic and basil in blender and chop. Add oil and vinegar and blend. Store in refrigerator until ready to use. Discard

if not used in 2 weeks. Marinate meat overnight, slow cook to correct internal temperature. Using a brush, apply marinade to

meat while slow cooking.






1/2 cup basil










1/2 cup basil










1/2 cup basil






Real Tex-Mex Marinade 2 cans of favorite Mexican Beer

1/4 cup lime juice

1 cup finely chopped onions

1/3 cup minced garlic

1/2 cup chopped cilantro

2 teaspoons of hot sauce

1 teaspoon salt

Combine all ingredients and mix until smooth. Store in airtight container in refrigerator until ready to use. Makes about 4 cups.




1/4 cup lime juice





1 teaspoon salt





1/4 cup lime juice





1 teaspoon salt





1/4 cup lime juice





1 teaspoon salt





Southern European Marinade 1/2 cup olive oil

1/4 cup lemon juice

1 teaspoon grated lemon rind

1/2 teaspoon coarse pepper

1/2 teaspoon salt

3 cloves garlic

1/4 cup parsley

1/4 cup basil

1/4 cup ore g a n o

1/2 teaspoon hot pepper flakes

Finely chop garlic, parsley, basil and oregano. Combine all ingredients into a glass or stainless steel bowl, whisk until mixed well.

Store in refrigerator until ready to use. Marinate meat overnight, slow cook to correct internal temperature. Using a brush, apply

marinade to meat while slow cooking.



1/4 cup lemon juice



1/2 teaspoon salt

3 cloves garlic

1/4 cup parsley

1/4 cup basil

1/4 cup ore g a n o







1/4 cup lemon juice



1/2 teaspoon salt

3 cloves garlic

1/4 cup parsley

1/4 cup basil

1/4 cup ore g a n o







1/4 cup lemon juice



1/2 teaspoon salt

3 cloves garlic

1/4 cup parsley

1/4 cup basil

1/4 cup ore g a n o





Sweet Bing Cherry Marinade One 24-ounce can of sweet Bing cherr i e s

1/4 red onion

2 cloves of garlic

Combine all ingredients in a food processor and puree. Marinate at least 4 hours (overnight is preferred). Brush marinade onto

meat while slow cooking. This marinade works best on hams or other pork dishes.



1/4 red onion

2 cloves of garlic





1/4 red onion

2 cloves of garlic





1/4 red onion

2 cloves of garlic





Teriyaki Marinade 3 cups soy sauce

1 cup pineapple juice

2 tablespoons garlic

2 cups honey

1/8 cup ginger

1/4 cup of green onions

Combine all ingredients in a food processor and puree. Marinate at least 4 hours (poultry and seafood 30 minutes). Grill or slow

cook to correct internal temperature.





2 cups honey

1/8 cup ginger








2 cups honey

1/8 cup ginger








2 cups honey

1/8 cup ginger




ingredients

1 large chicken (3 pounds or more )

2 tablespoons ore g a n o

1 tablespoon cumin

3/4 cup lime juice

12 garlic cloves chopped

1 1/4 cup Wo rc e s t e r s h i re sauce

1/4 cup red cooking wine

1 1/4 cup olive oil

1 onion finely diced

1/4 cup orange juice

1/4 cup chopped parsley

Salt and pepper to taste

Southwest Rancho Chicken (4 servings)

B roilmaster Cookbook • R e c i p e s • C h i c k e n

Prep - In a blender, combine 6 garlic cloves, oregano, cumin, 1/2 cup

lime juice, Worcestershire sauce, cooking wine, and 1/4 cup olive oil.

Puree until smooth. Cut chicken into quarters or parts. Place chicken

pieces in a large s ealable plastic bag with marinade. Marinate in

refrigerator overnight. Discard remaining marinade.

Cooking - Set grids at medium or high. Preheat grill to medium heat.

Grill the chicken for approximately 7 minutes per side or until internal

temperature reaches 180 degrees. Prior to serving, in a small saucepan,

heat the remaining 1 cup of olive oil, add the remaining 6 cloves of

chopped garlic and onions, and cook until hot. L et cool and add the

remaining lime juice, orange juice, and parsley. Drizzle over hot grilled

chicken and serve.Method: Direct GrillLid: ClosedGrids: Medium or HighTemperature: MedSmoker Shutter: Open

ingredients



1 tablespoon cumin

3/4 cup lime juice




1 1/4 cup olive oil



















ingredients



1 tablespoon cumin

3/4 cup lime juice




1 1/4 cup olive oil



















ingredients



1 tablespoon cumin

3/4 cup lime juice




1 1/4 cup olive oil



















ingredients

6 boneless chicken breast halves

1/2 cup favorite store BBQ sauce

1/4 cup chopped jalapeno pepper

(leave seeds for fiery taste, or rinse away seeds

for cooler taste)


2 garlic cloves finely chopped

1/2 cup olive oil

1/4 cup finely chopped cilantro

Spicy Spitfire Chicken (6 servings)


Prep - Combine ingredients in a large sealable plastic bag. Shake bag

gently to blend seasonings and coat chicken. Refrigerate 4 or more

hours until ready to use. Remove chicken from bag. Place marinade in

a saucepan. Add 1/4 cup water to marinade and bring to a boil for 2 to

3 minutes. Reduce heat and simmer for 3 minutes. Set aside.


Grill the chicken over for approximately 7 minutes per side or until

i nte rnal te mpe r atu re rea ch es 180 degrees. Se rve wi th salad and

vegetables of choice. When serving chicken, drizzle cooked marinade

mixture over chicken and garnish with chopped cilantro.

Method: Direct GrillLid: Open or ProppedGrids: Medium or HighTemperature: MedSmoker Shutter: Open

ingredients





for cooler taste)



1/2 cup olive oil















ingredients





for cooler taste)



1/2 cup olive oil















ingredients





for cooler taste)



1/2 cup olive oil















ingredients

6 boneless chicken bre a s t s1 pound thick bacon2 large red onion sliced into rings20 ounces of crumbled bleu cheese 16 ounces small mushro o m sR a s p b e rry vinegar dre s s i n gGarlic saltSeasoned saltCoarse ground black pepperF reshly grated Parmesan cheese

(look for the real Italian) To o t h p i c k sHeavy duty aluminum foil

Grilled Chicken Cordon Bleu (6 servings)


Prep - Remove skin and fat from the ch i cken. Using a meat te n d e riz e r, po u n dch i cken as thin as possible. Season fro nt and back of ch i cken to tas te wi thg a rlic salt and pep pe r. Pl a ce seaso n ed ch i cken into a bowl, cover wi thr as p be rry vi n egar dressing and seal wi th plastic wr ap. Pl a ce bowl inre fri ge r ator overn i g ht or at least 4 hours. Tu rn ch i cken several times to makes u re it is well co ated wi th the ras p be rry vi n egar dres s i n g. Remove ch i cke nfrom marinade. Evenly sprinkle a thin layer of cru m b l ed Bl eu Cheese overea ch breas t. Pep per the ch i cken. Slowly roll up ea ch ch i cken breas t, wr ap wi thone or two pieces of bacon and sec u re wi th too thp i ck.

On a large sheet of heavy duty aluminum foil, spread ri n gs of onion in th ece nter and sprinkle wi th mu s h roo m s. Drizzle wi th ras p be rry vi n egar dres s i n g.Set wr ap ped ch i cken on top of the onions and mu s h roo m s. Fold the sides ofthe foil so th at it creates a po u ch and the ju i ces do not escape .

C oo king - Set grids at medium or high. Preh eat grill to medium heat. Pl a cefoil wi th ch i cken on grill for 35 to 45 minu tes (until the inte rnal te mpe r atu reof the ch i cken is 180ºF). To ch eck te mpe r atu re, unroll top of the foil (watchout for hot steam!) and test ch i cken wi th meat th e rm o m ete r.

When chicken is done, place onions and mushrooms on plate, placechicken on top, sprinkle grated Parmesan cheese over the chicken.Serve with salad, vegetables, and favorite wine.

Method: Indirect GrillLid: Closed or ProppedGrids: Medium or HighTemperature: MedSmoker Shutter: Closed

ingredients










ingredients










ingredients










ingredients

6 skinless, boneless chicken breast halves

1 1/2 cup teriyaki sauce

1/2 cup lemon juice

2 tablespoons minced garlic

2 tablespoons vegetable oil

(sesame oil pre f e rre d )

Teriyaki Grilled Chicken (6 servings)


Prep - Mix teriyaki sauce, lemon juice, garlic and oil in a large, sealable

plastic bag. Place chicken breasts in bag, seal bag, and shake to coat.

Refrigerator overnight, turning several times.


Remove chicken from bag and grill, discard remaining marinade. Grill

for 6 to 8 minutes each side or until internal temperature reaches 180ºF.

Serve with salad and vegetables of choice.


ingredients



1/2 cup lemon juice














ingredients



1/2 cup lemon juice














ingredients



1/2 cup lemon juice














ingredients

2 medium chickens (total 4 to 5 pounds)

2 large garlic heads

1/4 cup parsley leaves

1/4 cup olive oil

Salt (to taste)

Coarse ground pepper

2 tablespoons butter

1 large lemon, juiced

Garlic Grilled Chicken (8 Servings)


Prep - Cut chickens into halves. Separate garlic cloves, peel and place

in a small saucepan. Cover with boiling water for 1 minute, then drain.

Cut the garlic into very thin slices. Toss half of the garlic in a small bowl

with the parsley and olive oil. Add a bit of salt and pepper. Brush the

garlic mixture onto the chicken halves. Transfer the chicken to a cookie

pan, cover with plastic wrap and refrigerate until ready to use.

Heat the butter in a saucepan and add remaining garlic mixture. Add

the lemon juice and season, to taste, with salt and pepper. Set aside toserve with chicken.


Grill the chickens 10 minutes per side, or until internal temperature

reaches 180ºF. Serve chicken halves topped with the garlic sauce andparsley sprig. Serve with salad and vegetables.

Method: Direct GrillLid: ClosedGrids: Medium or HighTemperature: MedSmoker Shutter: Open

ingredients




1/4 cup olive oil

Salt (to taste)







in a small saucepan. Cover with boiling water for 1 minute, then drain.Cut the garlic into very thin slices. Toss half of the garlic in a small bowl





the lemon juice and season, to taste, with salt and pepper. Set aside to

serve with chicken.



reaches 180ºF. Serve chicken halves topped with the garlic sauce and

parsley sprig. Serve with salad and vegetables.


ingredients




1/4 cup olive oil

Salt (to taste)







in a small saucepan. Cover with boiling water for 1 minute, then drain.

Cut the garlic into very thin slices. Toss half of the garlic in a small bowl





the lemon juice and season, to taste, with salt and pepper. Set aside toserve with chicken.



reaches 180ºF. Serve chicken halves topped with the garlic sauce andparsley sprig. Serve with salad and vegetables.


ingredients




1/4 cup olive oil

Salt (to taste)







in a small saucepan. Cover with boiling water for 1 minute, then drain.Cut the garlic into very thin slices. Toss half of the garlic in a small bowl





the lemon juice and season, to taste, with salt and pepper. Set aside to

serve with chicken.



reaches 180ºF. Serve chicken halves topped with the garlic sauce and

parsley sprig. Serve with salad and vegetables.


ingredients

2 pounds boneless chicken bre a s t s

2/3 cup soy sauce

1/4 cup lime juice

10 large flour tort i l l a s

Sour cre a m

S h redded Monterrey jack and cheddar cheese

2 medium red onions peeled and sliced into

small strips

1 red bell pepper cut into small strips

1 green bell pepper cut into small strips

1 tablespoon corn or canola oil

2 tablespoons teriyaki sauce

Grilled Fajitas Pollo (8 – 10 servings)


Method: Direct GrillLid: Open or ProppedGrids: LowTemperature: HiSmoker Shutter: Open

Prep - Cut ch i cken into 1/4–inch th i ck slices th at are 4 to 5 inch es long.

M ix soy sau ce and lime ju i ce into a marinade in a small bowl and po u r

over ch i cken. Cover ch i cken wi th plastic wr ap and mari n ate for at leas t

15 minu tes but up to several hours. Disca rd leftover marinade. Sau té

pep pers and onions in hot oil in a large ski l l et over high heat for 2 to 3

m i nu tes. Pour te ri ya ki sau ce evenly over vegetab l es; toss to co m b i n e .

Remove from heat, cover and se rve wi th ch i cken and to rt i l l as.

Cooking - Set grill grids at low position. Preheat grill to high. Heat

tortillas on grill warming rack until warm then stack tortillas and wrap

in aluminum foil to hold in heat. Grill chicken about 3 to 5 minutes on

each side until 180ºF internal temperature is achieved. To assemble

fajitas, place 2 – 3 strips of grilled chicken onto tortilla, add peppers,

onions, shredded cheese and sour cream. Wrap and enjoy.

ingredients


2/3 cup soy sauce

1/4 cup lime juice


Sour cre a m



small strips





















ingredients


2/3 cup soy sauce

1/4 cup lime juice


Sour cre a m



small strips





















ingredients


2/3 cup soy sauce

1/4 cup lime juice


Sour cre a m



small strips





















ingredients

4 (1-inch thick) Beef Strip Steaks

(8-10 ounces each)

2 large garlic cloves

1/2 teaspoon salt

1/2 teaspoon coarse black pepper


1 teaspoon of ground cumin

1 teaspoon of brown sugar


2 tablespoons olive oil

Caliente Chili Rubbed Steak (4 servings)

B roilmaster Cookbook • R e c i p e s • B e e f

Prep - Peel and mash garlic and salt to a paste. Stir in chili powder and

remaining ingredients, blending well. Place steaks on a plate and rub all

over with paste mixture. Carefully transfer steaks to a sealable plastic

bag. Seal and refrigerate 4 hours to overnight.

Cooking - Grill steak over medium-high heat (350º to 400º) to desired

degree of doneness.

Method: Direct GrillLid: Open or ProppedGrids: MediumTemperature: Med-HiSmoker Shutter: Open

ingredients


(8-10 ounces each)


1/2 teaspoon salt














degree of doneness.


ingredients


(8-10 ounces each)


1/2 teaspoon salt














degree of doneness.


ingredients


(8-10 ounces each)


1/2 teaspoon salt














degree of doneness.


ingredients

2 pounds boneless tenderloin steak,

cut into 1 to 1 1/2 inch cubes

1 1/2 cups of beer

(light ale or pilsner pre f e rre d )

1/4 cup Dijon (or coarse ground) mustard

1/4 cup honey


3 large garlic cloves minced well

Optional 1/2 teaspoon whole cloves

Optional 1/4 teaspoon ground cinnamon

Beer-Soaked Steak Kabobs (6 to 8 servings)


Prep - Mix all ingredients well. Add cubed tenderloin and place into a

sealable container. Seal and refrigerate (overnight if possible). Remove

meat from marinade and thread onto skewer with vegeta bles as

desired.

Cooking - G rill steak over medium-high heat (350º to 400º) for 10 to 20

m i nu tes or to des i red degree of donenes s. Tu rn frequ e ntly while coo ki n g.


ingredients



1 1/2 cups of beer



1/4 cup honey










desired.




ingredients



1 1/2 cups of beer



1/4 cup honey










desired.




ingredients



1 1/2 cups of beer



1/4 cup honey










desired.




ingredients

1 Port e rhouse Steak

(2 inches-thick or 2 to 2 1/2-pounds)

1/4 cup olive oil

Coarse salt

F reshly cracked black pepper

Porterhouse Steak with Bleu Cheese Sauce


4 to 6 Servings

Prep - Set grids at highest level and preheat grill to medium-high

setting. Pat the steak dry with a paper towel, rub with olive oil, and

sprinkle with salt and pepper.

Cooking - Pl a ce steak on hot grill. Cook 6 to 8 minu tes on one side th e n

tu rn and grill the second side, again for 6 to 8 minu tes. Add sear marks.

C ook to des i red degree of donenes s. Remove the meat from grill. Se rv e

wi th Bl eu Cheese or Roqu e fo rt Sau ce (see next page for reci pe ) .

Method: Direct GrillLid: Open or ProppedGrids: MediumTemperature: HiSmoker Shutter: Open

ingredients



1/4 cup olive oil

Coarse salt




4 to 6 Servings









ingredients



1/4 cup olive oil

Coarse salt




4 to 6 Servings









ingredients



1/4 cup olive oil

Coarse salt




4 to 6 Servings









ingredients

1/4 cup minced green onion or shallot


1 large garlic clove minced well

1 cup white wine

1 tablespoon flour

3/4 cup milk

1 cup crumbled Bleu Cheese or

R o q u e f o rt Cheese (about 1/4 pound)

1 1/2 tablespoons minced fresh parsley leaves

Salt and pepper

Bleu Cheese Sauce


Prep - In a saucepan over low heat, stir the onions and garlic in the

butter. After the butter melts, add the wine, and boil until the liquid is

reduced to about 1 tablespoon. With a whisk, mix in flour and cook the

mixture while whisking for 2 to 3 minutes. Slowly add milk while

whisking and simmer for another 2 minutes. Reduce the heat to low,

whisk in Roquefort or Bleu Cheese, whisking until melted. DO NOT

BOIL. Strain the sauce through a fine sieve into a small serving bowl,

stir in parsley, add salt and pepper to taste, ser ve drizzled over the

po rte rh o u se stea k. (See steak reci pe on previous page.) If your

Broilmaster is equipped with a side burner, you can keep a close eye on

the steaks and this sauce.

ingredients




1 cup white wine

1 tablespoon flour

3/4 cup milk




Salt and pepper

Bleu Cheese Sauce













ingredients




1 cup white wine

1 tablespoon flour

3/4 cup milk




Salt and pepper

Bleu Cheese Sauce













ingredients




1 cup white wine

1 tablespoon flour

3/4 cup milk




Salt and pepper

Bleu Cheese Sauce













ingredients

1 1/2 pounds of 1–inch thick

boneless top sirloin

3/4 cup of steak sauce (A-1 or the like)

1 tablespoon of minced garlic


2 large baking potatoes

2 medium red onions

Grilled Top Sirloin with Potatoes (4 servings)


Cooking - In saucepan over medium heat, combine steak sauce and

minced garlic. Stir until bubbly. Brush 4 tablespoons onto both sides of

sirloin steak. Keep remaining sauce.

Cut potatoes into quarters lengthwise. Cut of f top and bottom of

onions making a flat spot. Cut onions in half through their equators.

Brush olive oil onto the potatoes and onion.

Place steak and vegetables on grill over medium heat. Direct grill with

lid open until steak is cooked to desired deg ree of doneness and

vegetables are tender. Turn steak and vegetables occasionally. Add sear

marks. During the last 5 minutes of grilling, brush vegetables with

remaining sauce. Remove steak from grill, trim fat, and carve steak

crosswise into slices. Serve with vegetables and remaining warm sauce.

Method: Direct GrillLid: OpenGrids: MediumTemperature: MedSmoker Shutter: Open

ingredients







2 medium red onions
















ingredients







2 medium red onions
















ingredients







2 medium red onions
















ingredients

2 1/2 to 3 pounds of rib eye steak

1/2 cup soy sauce

1/2 cup of sliced green onions

1/4 cup honey

1/4 cup brown sugar

2 garlic cloves

1/4 teaspoon ground ginger

1/2 teaspoon pepper

1/4 teaspoon coarse salt

Grilled Rib Eye Steak (4 to 6 servings)


Prep - In a large plastic bag, combine all ingredients except meat. Seal

bag and shake well to mix ingredients. Insert meat into bag and shake

to coat. Marinade meat in refrigerator overnight.

Cooking - Place steak on grill over medium high heat. Direct grill with

lid open until steak reaches desired degree of doneness . Turn steak

occasionally. Add sear marks. Serve with salad and vegetables.

Method: Direct GrillLid: OpenGrids: MediumTemperature: Med-HiSmoker Shutter: Open

ingredients


1/2 cup soy sauce


1/4 cup honey

1/4 cup brown sugar

2 garlic cloves


1/2 teaspoon pepper











ingredients


1/2 cup soy sauce


1/4 cup honey

1/4 cup brown sugar

2 garlic cloves


1/2 teaspoon pepper











ingredients


1/2 cup soy sauce


1/4 cup honey

1/4 cup brown sugar

2 garlic cloves


1/2 teaspoon pepper











ingredients

2 pounds beef skirt steak1/3 cup soy sauce1/4 cup lime juice1 clove minced garlic1 teaspoon chopped cilantro10 large flour tort i l l a sSour cre a mS h redded Monterrey Jack and cheddar cheese2 medium red onions peeled and sliced into

small strips1 red bell pepper cut into small strips1 green bell pepper cut into small strips1 tablespoon corn or canola oil2 tablespoons teriyaki sauce


Prep - M ix soy sau ce, lime ju i ce, and ci l a nt ro and pour over meat. Mari n ate

for at least 15 minu tes but up to several hours. Disca rd leftover mari n a d e .

Over medium high heat, sau té pep pe r s, onions and garlic into a large ski l l et

in co rn oil for 2 to 3 minu tes. Pour te ri ya ki sau ce evenly over vegetab l es;

toss to combine. Remove from heat, cover and se rve wi th meat and

to rt i l l as.


tortillas on grill warming rack. Stack tortillas and wrap in aluminum

foil to hold in heat. Grill meat 3 to 5 minutes on each side until degree

of doneness is achieved. Cut steak into slices 1/8 to 1/4 inch thick and

4 to 5 inches long.

To assemble fajitas, place 2 or 3 strips of meat onto tortilla, add

peppers, onions, shredded cheese, and sour cream. Wrap tortilla.


ingredients









to rt i l l as.





4 to 5 inches long.




ingredients









to rt i l l as.





4 to 5 inches long.




ingredients









to rt i l l as.





4 to 5 inches long.




Fiesta Steak Fajitas (serves 10)

ingredients

3 pounds top round steak –

1 1/2 to 2 inches thick

1/2 cup softened butter

3 tablespoon finely chopped horseradish

3 tablespoon lemon juice

1/4 cup olive oil

1 clove minced garlic

1 teaspoon Wo rc e s t e r s h i re sauce

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

Grilled London Broil and Horseradish


4 to 6 Se rvin gs

Prep - Make horseradish condiment in advance by combining butterand chopped horseradish in a small bowl, add 2 tablespoons of lemonjuice and beat well. Place on waxed paper and form into a 1 1/2 to 2-inch diameter roll. Wrap and refrigerate until firm. When ready toserve, cut into slices and place on hot meat.

Combine the remaining lemon juice, olive oil, garlic, salt and pepper ina small mixing bowl, mix well and pour over steak inside of a largeplastic bag. Close bag securely, coating meat fully. Marinate overnightif possible.

Cooking - Place grids at high level and preheat grill to medium high.Pour remaining marinade into a saucepan and heat to boil; reduce heat.Grill steak on one side for 10 to 15 minutes and then turn. Brush withremaining marinade; turn and grill for similar times until degree ofdoneness is achieved.

Place finished London broil on a carving board and carve into strips.Pour the boiled marinade over sliced strips and add one or more slicesof horseradish condiment on top of steak. Serve with salad andvegetables as desired.

Method: Direct GrillLid: Open or ProppedGrids: HighTemperature: HiSmoker Shutter: Open

ingredients






1/4 cup olive oil



1/2 teaspoon salt




4 to 6 Se rvin gs






ingredients






1/4 cup olive oil



1/2 teaspoon salt




4 to 6 Se rvin gs






ingredients






1/4 cup olive oil



1/2 teaspoon salt




4 to 6 Se rvin gs






ingredients

4 filet mignon steaks – 1 to 2-inches thick

(8 ounces each – butterfly if 2 inches thick)

Four slices of lean bacon

4 tablespoon coarse ground black pepper

Four fresh ro s e m a ry sprigs

Grilled Filet Mignon (4 servings)


Prep - Place grids at high level and preheat grill to medium high. Pat

the filets dry and wrap a slice of bacon around the edge of each. Secure

bacon with metal skewer, cotton kitchen string or toothpick. Rub

coarse pepper onto each filet, and sprinkle with salt to taste.

Cooking - Pl a ce fi l ets on the grill for 4 to 5 minu tes on ea ch side, or

u ntil degree of doneness is ach i ev ed. Add sear marks.

Pl a ce fi l ets on a cutting bo a rd, remove the string (or skewer) and slice

fi l ets. Pl a ce a rose m a ry sprig garnish on ea ch stea k. Se rve wi th salad and

v egetab l es.

Method: Direct GrillLid: Open or ProppedGrids: HighTemperature: Med-HiSmoker Shutter: Open

ingredients
















v egetab l es.


ingredients
















v egetab l es.


ingredients
















v egetab l es.


ingredients

8 to 10 pound beef brisket

(will shrink considerably during cooking)

3 tablespoons of coarse ground pepper

3 tablespoons of salt

3 tablespoons of mild chili powder

1 tablespoon of ground cumin

1 tablespoon of brown sugar

1/4 teaspoon of thyme

Texas Style Smoked Brisket (8 to 10 Servings)


Prep - Mix dry ingredients and rub onto clean brisket. Wrap brisket in

heavy-duty aluminum foil. Set grids a t highest level and remove

warming rack.

Cooking - Set grill to low heat. Add mesquite wood chips in a smoker

box or on top of the flavor screen. Slow roast for up to 8 hours at 200

degrees. Add wood chips as needed. After 3 hours, check for doneness

every hour using a meat thermometer. When the meat reaches 160

degrees (or 170 for well-done), place in oven at 180 degrees for two

more hours until ready to slice and serve. Serve with beans, slaw and

cornbread for a real Texas experience.

Method: Indirect GrillLid: ClosedGrids: HighTemperature: LoSmoker Shutter: Closed

ingredients













warming rack.









ingredients













warming rack.









ingredients













warming rack.









ingredients

1 1/2 to 2 pounds of ground chuck ro a s t

4 ounces of crumbled Bleu Cheese

4 burger buns or 8 pieces of thick bre a d

8 tomato slices from large tomatoes

4 red onion slices

Salt and coarse black pepper to taste

Optional: 8 strips of cooked bacon

Bleu Cheese Burgers (4 servings)


Prep - Form beef into eight, thin, 4-inch patties. Place softened Bleu

Cheese on top of four patties and cover with another patty. Seal edges

of patty with hand.

Cooking - Place burgers on a hot grill and cook for 3 to 5 minutes on

each side, or until degree of doneness is achieved. Grill buns or bread

slices on top rack until lightly toasted. When ready to serve, place each

burger on a toasted bun or bread slice. Top with tomato and onion

slices and enjoy. Top with two slices of cooked bacon.


ingredients





4 red onion slices







of patty with hand.







ingredients





4 red onion slices







of patty with hand.







ingredients





4 red onion slices







of patty with hand.







ingredients


1 egg (optional)

2 cloves of fresh minced garlic



4 red onion slices


Garlic Burgers (4 servings)


Prep - In a mixing bowl, place the beef, egg and garlic. With your

hands, blend all beef, egg and minced garlic together. Add salt and

pepper to taste. Shape into four patties.


each side until degree of doneness is achieved. Grill buns or bread



slices and enjoy with salad, chips, beans or other side dishes.

Method: Direct GrillLid: OpenGrids: HighTemperature: HiSmoker Shutter: Open

ingredients


1 egg (optional)




4 red onion slices













ingredients


1 egg (optional)




4 red onion slices













ingredients


1 egg (optional)




4 red onion slices













ingredients



Sliced red onion, lettuce, tomato, pickle

Wo rc e s t e r s h i re sauce


All American Burgers (4 servings)


Prep - In a mixing bowl, mix ground beef and shape into 4 t hick

patties. Salt and pepper to taste. Generously splash top of each burger

with Worcestershire sauce.

Cooking - Pl a ce burgers on a hot grill and cook for 3 to 5 minu tes on

ea ch side until degree of doneness is ach i ev ed. Grill buns or bread slices

on top rack until lightly to as ted. When ready to se rve, place ea ch burge r

on a to as ted bun or bread slice. Top wi th co n d i m e nts, lettu ce, to m ato and

onion slices and enjoy wi th salad, ch i ps, beans or other side dishes.


ingredients

















ingredients

















ingredients

















ingredients

4 boneless butterfly pork chops

(4 to 6 ounces each)

2 tablespoons lemon juice

2 tablespoons chopped parsley

1/2 teaspoon crumbled ro s e m a ry

1/2 teaspoon crumbled thyme

1/4 teaspoon black pepper

Herbed Butterfly Pork Chops (4 servings)

B roilmaster Cookbook • R e c i p e s • P o r k

Prep - Brush chops with lemon juice. Combine remaining ingredients;

mix well. Rub herb mixture on both sides of chops.

Cooking - Set grill grids at low position. Preheat grill to high. Add sear

marks. Grill for approximately 5 t o 6 minutes per side, turning

occasionally until internal temperature reaches 160º to 170ºF. Garnish

with fresh herbs. Serve with salad and vegetables.


ingredients

















ingredients

















ingredients

















ingredients

6 pork chops

1/4 cup favorite southern whiskey

1/2 cup soy sauce

1/8 cup lemon juice


1 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 minced garlic clove

Good old' Boy Grilled Pork Chops (6 servings)


Prep - Combine and stir all ingred i e nts. Pl a ce ch o ps in a baking dish and

cover wi th marinade. Cover dish and re fri ge r ate 3 hours to overn i g ht.

Cooking - Set grill grids at low position. Preh eat grill to high. Remove

ch o ps from marinade. Boil the marinade, then brush ch o ps occas i o n a l l y

wi th marinade while gri l l i n g. Grill for 5 to 6 minu tes per side, tu rn i n g

occasionally until inte rnal te mpe r atu re rea ch es 160º to 170ºF. Se rve wi th

fav o ri te So u th e rn side dishes.


ingredients

6 pork chops


1/2 cup soy sauce

1/8 cup lemon juice















ingredients

6 pork chops


1/2 cup soy sauce

1/8 cup lemon juice















ingredients

6 pork chops


1/2 cup soy sauce

1/8 cup lemon juice















ingredients

1 rack pork ribs – 3 to 4 pounds

3/4 cup ketchup


1 to 2 tablespoon Louisiana hot sauce to taste

1 medium white onion – minced

2 garlic cloves – minced



Prep - Combine and stir all sauce ingredients. In a glass baking dish

large enough to hold the ribs, completely cover ribs with sauce on both

sides, cover and refrigerate a minimum of 12 hours.

Cooking - Set grill grids at medium position. Preheat grill to low heat.

Remove ribs from marinade. Boil the marinade, then brush ribs

occasionally with marinade while grilling. Grill slowly, for 1 to 1 1/2

hours. Turn often and baste with remaining marinade. Monitor the

grill temperature carefully and reduce the heat if ribs cook too fast or

scorch. Grill to a minimum of 160ºF internal temperature. Slice the rib

rack into individual ribs and serve warm with cornbread and vegetable.Method: Indirect GrillLid: ClosedGrids: MediumTemperature: LoSmoker Shutter: Closed

Grilled Pork Spareribs (4 Servings)

ingredients


3/4 cup ketchup


















ingredients


3/4 cup ketchup


















ingredients


3/4 cup ketchup


















ingredients

3 pounds pork center cut loin

1 tablespoon sage

1 teaspoon allspice

1 teaspoon coriander

1 teaspoon nutmeg

1 teaspoon coarse black pepper

1 tablespoon seasoning salt

1 cup applesauce

1/2 cup brown sugar

Apple wood chips (soak in water for 30 minutes)

Roasted Pork Roast (6 servings)


Prep - Blend sage, allspice, coriander, nutmeg, pepper, and seasoning

salt in food processor. Pat pork roast dry with towel. By hand, press

spice mix into the fa t of roast. Wrap entire roast in heavy-duty

aluminum foil.

Cooking - Set one grid at the highest setting and the other at the lowes t

sett i n g. Set the burner to medium heat under the high grid. Pl a ce an

o v e n -s a fe meat th e rm o m eter into the hea rt of the ro as t. Cook wi th lid

cl osed or partially cl osed until the inte rnal te mpe r atu re is 170ºF. As th e

ro ast ap p ro a ch es the inte rnal te mpe r atu re, open the foil and co at the to p

of the ro ast wi th a mixtu re of the ap p l es au ce and bro wn sugar. Pl a ce

w ood ch i ps on top of the fl avor screen during last 30 minu tes of coo ki n g.

Remove ro ast from grill, ca rve and se rv e .

Method: Indirect GrillLid: Closed or ProppedGrids: High and LowTemperature: MedSmoker Shutter: Closed

ingredients


1 tablespoon sage

1 teaspoon allspice


1 teaspoon nutmeg



1 cup applesauce

1/2 cup brown sugar







aluminum foil.










ingredients


1 tablespoon sage

1 teaspoon allspice


1 teaspoon nutmeg



1 cup applesauce

1/2 cup brown sugar







aluminum foil.










ingredients


1 tablespoon sage

1 teaspoon allspice


1 teaspoon nutmeg



1 cup applesauce

1/2 cup brown sugar







aluminum foil.










ingredients

3 pounds pork rib ro a s t

1 cup applesauce

1/2 teaspoon salt



1 teaspoon marjoram

Apple wood chips

(soak in water for 30 minutes)

Applesauce Rubbed Pork Rib Roast (6 servings)

Prep - Pat pork roast dry with towel. Combine applesauce and

seasonings into paste. Rub paste onto roast and refrigerate for at least

one hour. Wrap entire roast in heavy-duty aluminum foil.

Cooking - Set one grid at the highest setting and the others at the

lowest setting. Set the burner to medium heat under the high grid.

Place an oven-safe meat thermometer into the heart of the roast. Cook

with lid closed or partially c losed until the internal temperature is

170ºF. Place apple wood chips on top of the flavor screen during last 30

minutes of cooking. Remove roast from grill, carve and serve.



ingredients


1 cup applesauce

1/2 teaspoon salt



1 teaspoon marjoram

Apple wood chips














ingredients


1 cup applesauce

1/2 teaspoon salt



1 teaspoon marjoram

Apple wood chips














ingredients


1 cup applesauce

1/2 teaspoon salt



1 teaspoon marjoram

Apple wood chips














ingredients

6 large pork loin chops (1 to 1 1/2 pounds)

1/4 cup soy sauce

1 can beer at room temperature


2 teaspoons grated ginger root (fresh is best)

Beer Grilled Pork Chops (6 servings)


Prep - Combine soy sauce, beer, brown sugar and ginger into a sealable

bag, mixing ingredients well. Place chops in plastic bag with marinade

and refrigerate for up to 24 hours. Remove chops from marinade.

Cooking - Set grill grids at low position. Preheat grill to high. Remove

ch o ps from marinade and grill to des i red donenes s. Grill fo r

approximately 5 to 6 minutes per side, turning occasionally until

internal temperature reaches 160º to 170ºF.


ingredients


1/4 cup soy sauce














ingredients


1/4 cup soy sauce














ingredients


1/4 cup soy sauce














ingredients

Boneless fresh ham (3 to 4 pounds)

3/4 cup pre p a red chili sauce



1 teaspoon dry mustard


Wood chips

Perfectly Grilled Ham (12 servings)


Prep - Place ham in a wrap of hea vy-duty aluminum foil. Mix

remaining ingredients into a sa uce. Combine chili sauce, vinegar,

lemon juice and mustard in a bowl.

C oo king - Set one grid at the highest setting and the others at the lowes t

sett i n g. Set the burner to medium heat under the high grid. Pl a ce an oven-

s a fe meat th e rm o m eter into the hea rt of the ro as t. Cook wi th lid cl osed or

p a rtially cl osed until the inte rnal te mpe r atu re is 170ºF.

As the ro ast ap p ro a ch es the inte rnal te mpe r atu re, open the foil and co at th e

top of the ham wi th the sau ce. Pl a ce wood ch i ps on top of the fl avor scree n( apple ch i ps reco m m e n d ed) during last 45 minu tes of coo ki n g.

Remove ham from grill, let set for 15 minu tes be fo re ca rvi n g. Se rve wi th

salad, vegetab l es and fav o ri te wi n e .


ingredients







Wood chips






C oo king - Set one grid at the highest setting and the others at the lowes tsett i n g. Set the burner to medium heat under the high grid. Pl a ce an oven-




top of the ham wi th the sau ce. Pl a ce wood ch i ps on top of the fl avor scree n

( apple ch i ps reco m m e n d ed) during last 45 minu tes of coo ki n g.




ingredients







Wood chips






C oo king - Set one grid at the highest setting and the others at the lowes t

sett i n g. Set the burner to medium heat under the high grid. Pl a ce an oven-




top of the ham wi th the sau ce. Pl a ce wood ch i ps on top of the fl avor scree n( apple ch i ps reco m m e n d ed) during last 45 minu tes of coo ki n g.




ingredients







Wood chips






C oo king - Set one grid at the highest setting and the others at the lowes tsett i n g. Set the burner to medium heat under the high grid. Pl a ce an oven-




top of the ham wi th the sau ce. Pl a ce wood ch i ps on top of the fl avor scree n

( apple ch i ps reco m m e n d ed) during last 45 minu tes of coo ki n g.




ingredients

8 pounds boneless Boston pork ro a s t1 cup chopped onion3/4 cup chopped garlic1/2 cup Tiger sauce

(See recipe in Sauces section)1 teaspoon chopped parsley1/2 cup Wo rc e s t e r s h i re sauce2 tablespoon steak sauce2-1/2 tablespoon dry mustard1/2 teaspoon seasoned salt6 ounces tomato paste3 tablespoons brown sugarApple wood chips

Cajun Pork Roast (10 to 15 Servings)


Prep - Make marinade sauce by combining chopped onion, choppedg a rl i c, ch o p ped parsley, Wo rces te r s h i re sau ce, steak sau ce, drymustard, and Tiger sauce (see recipe). Mix well.

With a sharp knife, make cross slits into top of pork roast and rub sauceinto the roast. Refrigerate overnight.

Mix tomato paste and the brown sugar very well and set aside.

Cooking - Set one grid at the highest setting and the others at the lowes tsett i n g. Set the burner to medium heat under the high grid. Wr ap ro ast inh eavy-duty aluminum foil. Pl a ce an oven-s a fe meat th e rm o m eter into th eh ea rt of the ro as t. Cook wi th lid cl osed or partially cl osed until the inte rn a lte mpe r atu re is 170ºF. As the ro ast ap p ro a ch es the inte rnal te mpe r atu re ,o pen the foil and co at the top of the ro ast wi th a mixtu re of the to m atop as te and bro wn sugar. Pl a ce apple wood ch i ps on top of the fl avor scree nd u ring last 30 minu tes of coo ki n g.

Remove ro as t, brush wi th to m ato pas te mixtu re, ca rve, and se rv e .


ingredients











ingredients











ingredients











ingredients

1 leg of lamb (6 to 7 pounds) boned, fat

trimmed, and butterf l i e d


1 small white onion chopped


8 tomatillos, husked, rinsed, hulled and

cut into quart e r s

1/4 cup dark tequila

2 can of chipotle chili in adobo sauce, chopped

1 teaspoon salt

1 teaspoon coarse ground black pepper

1 tablespoon sugar

Southwestern Leg of Lamb (8 to 10 Servings)

B roilmaster Cookbook • R e c i p e s • L a m b

Prep - Heat oil in a large skillet and cook chopped onion until it istransparent. Add garlic and continue cooking until garlic turns lightbrown. Add tomatillos, teq uila, chilies, salt, and sugar. Cook overmedium high heat to reduce the liquid and cook tomatillos. Let cool,pour into blender and blend into smooth paste.

Cut lamb to an even thickness of 2 to 2 1/2 inches, sprinkle with saltand ground black pepper. Rub half the paste into the lamb. Marinatethe lamb up to 1 day in the refrigerator. Bring the lamb to roo mtemperature before grilling.


Cooking - When ready to grill, set g rids at the medium setting.Preheat grill to high. Cook lamb to desired degree of doneness (160ºFfor medium and 170ºF for well done) as meas u red wi th meatthermometer. Remove the lamb from grill, slice and serve with salad,vegetables, and dry red wine.

Method: Direct GrillLid: ClosedGrids: MediumTemperature: HiSmoker Shutter: Open

ingredients










1 teaspoon salt


1 tablespoon sugar








ingredients










1 teaspoon salt


1 tablespoon sugar








ingredients










1 teaspoon salt


1 tablespoon sugar








ingredients

6 lamb chops with bone

1 tablespoon olive oil

1 tablespoon butter

1/4 cup chopped green onions with tops

2 tablespoons balsamic vinegar

1/4 cup chicken bro t h

2 tablespoons fresh mint chopped

S a l t

Coarse ground black pepper

Lamb Chops with Mint (6 servings)


Method: Direct GrillLid: Closed or ProppedGrids: MediumTemperature: Med-HiSmoker Shutter: Open

Prep - In a sau ce pan over a medium high heat, combine olive oil and

b u tte r. Add green onions and cook for 2 minu tes. Add ch i cken bro th

and vi n eg a r. Simmer for another 2 minu tes until sau ce begins to

th i cken, stir in half of mint. Pl a ce gri l l ed lamb ch o ps on platte r, co v e r

wi th sau ce over top, garnish wi th remaining mint and se rv e .

Cooking - P reh eat grill to medium. Sp rinkle ch o ps wi th salt and pep pe r

and grill at medium heat until coo ked to des i red degree of donenes s

(160º for medium and 170ºF for well done) as meas u red wi th meat

th e rm o m ete r. Add sear marks.

Pl a ce gri l l ed lamb ch o ps on platte r, cover wi th sau ce over top, garn i s h

wi th remaining mint and se rv e .

ingredients



1 tablespoon butter





S a l t
















ingredients



1 tablespoon butter





S a l t
















ingredients



1 tablespoon butter





S a l t
















ingredients

6 lamb chops

1/4 cup olive oil

1 tablespoon fresh thyme, chopped

1 tablespoon fresh basil, chopped

2 teaspoons fresh ro s e m a ry, chopped

2 cloves garlic, minced

1 teaspoon salt


Herb and Garlic Lamb Chops (6 servings)


Prep - Combine olive oil, thyme, basil, rosemary, garlic, salt, and

pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover

chops and refrigerate for at least 1 hour.

Cooking - P reh eat grill to medium high. Grill over medium heat unt i l

coo ked to des i red degree of doneness (160º for medium and 170ºF fo r

w ell done) as meas u red wi th meat th e rm o m ete r. Se rve wi th salad and

v egetab l es.

Method: Direct GrillLid: Closed or ProppedGrids: MediumTemperature: MedSmoker Shutter: Open

ingredients

6 lamb chops

1/4 cup olive oil





1 teaspoon salt










v egetab l es.


ingredients

6 lamb chops

1/4 cup olive oil





1 teaspoon salt










v egetab l es.


ingredients

6 lamb chops

1/4 cup olive oil





1 teaspoon salt










v egetab l es.


ingredients

4 salmon filets (1 inch thick, 6 to 8 ounces each)

1/4 cup soy sauce2 tablespoons lime juice1 tablespoon honey2 teaspoons grated lime rind2 cloves garlic, minced3 medium peaches peeled and diced

(canned is acceptable if fresh is not available)1 small jalapeno pepper, seeded and minced

(optional for heat)2 tablespoons fresh minced cilantro1 teaspoon lime juice

Glazed Salmon Supreme (4 servings)

B roilmaster Cookbook • R e c i p e s • S e a f o o d

Prep - Place salmon in shallow dish. Combine soy sauce, 2 tablespoons

of lime juice, honey, and lime rind. Pour over salmon; turn to coat both

sides. Cover dish with plastic wrap and refrigerate for 30 to 60 minutes.

Turn salmon once. Remove salmon and discard marinade.

Combine peaches and jalapeno (if desired), cilantro, 1 teaspoon of lime

juice. Set aside.

Cooking - Grill over medium high heat for 5 to 6 minutes on each side,

while brushing every minute or two with the peach glaze. Remove

from grill when flesh is opaque and flakes easily with a fork.


ingredients












juice. Set aside.





ingredients












juice. Set aside.





ingredients












juice. Set aside.





ingredientsGrilled Pineapple Tuna (4 servings)


Prep - M ix all ingred i e nts except pap ri ka in a glass baking dish. Add fi s h ,

co v e r, and allow to mari n ate in the re fri ge r ator for several hours.

Cooking - Preheat grill on medium-high. Grill tuna for 5 to 6 minutes

on each side or until flesh is opaque and flakes easily with a fork.

Sprinkle paprika over fish and serve.

4 tuna steaks (8 ounces each)

1 cup diced pineapple

1 cup orange juice

1/4 cup lime juice

1/2 cup cooking sherry


1/4 teaspoon cayenne pepper (optional)

1 tablespoon paprika











1 cup orange juice

1/4 cup lime juice















1 cup orange juice

1/4 cup lime juice















1 cup orange juice

1/4 cup lime juice






ingredients

4 trout, 16 ounce each

1/4 cup lemon juice

4 tablespoons melted butter

2 tablespoons minced parsley

(save sprigs for garn i s h )

1/2 teaspoon ground pepper

1/2 teaspoon salt

1/4 cup sliced, toasted almonds


Prep - Clean fish (no need to filet), and leave on skin. In shallow dish,

whisk together lemon juice, butter, parsley, pepper and salt. Roll trout

in mix to coat inside and out. Cover and refrigerate up to 1 hour.

Remove fish from coating mix and reserve remaining marinade.

Cooking - Preheat grill to high. Place fish in hand-held hinged fish

holder; brush fish with reserved marinade. Cook over hot open grill 4

to 5 minutes then turn and brush with marinade and grill 4 to 5

minutes again. Cook until fish flakes easily with a fork (8 to10 minutes).

Place on serving dish, sprinkle almonds over each trout, and garnish

with fresh parsley sprigs.Method: Direct GrillLid: OpenGrids: MediumTemperature: HiSmoker Shutter: Open

ingredients


1/4 cup lemon juice





1/2 teaspoon salt













ingredients


1/4 cup lemon juice





1/2 teaspoon salt













ingredients


1/4 cup lemon juice





1/2 teaspoon salt













Grilled Trout Grilled Trout

Grilled TroutGrilled Trout

ingredients

3 pounds fresh shrimp


3 cloves garlic

S a l t


1/3 cup butter, melted

Juice from 2 lemons

1 tablespoons Dijon or honey mustard

4 ounces fresh basil

Grilled Basil Shrimp (4 servings)


Prep - Peel and de-vein shri mp. Mince garlic and basil. In a shallow

bowl, mix olive oil and mel ted butte r. Stir in lemon ju i ce, mu s ta rd, bas i l ,

and garl i c. Season wi th salt and pep pe r. Add shri mp, and tos s. Cover,

and re fri ge r ate for at least 1 hour.

Cooking - Set grids a t medium height. Preheat grill to high hea t.

Remove shrimp from marinade, and place in your Broilmaster Shrimp

and Veggie Basket. Cook for 3 to 4 minutes, turning with spatula, until

shrimp turns red. Flesh should become pearly opaque. Remove from

grill and serve hot with favorite salad, pasta or vegetables.

Method: Direct GrillLid: OpenGrids: MediumTemperature: HiSmoker Shutter: Open

ingredients



3 cloves garlic

S a l t



Juice from 2 lemons















ingredients



3 cloves garlic

S a l t



Juice from 2 lemons















ingredients



3 cloves garlic

S a l t



Juice from 2 lemons















ingredients

6 medium potatoes

1 large onion


1 tablespoon butter

Paprika (to taste)

Salt and pepper (to taste)

Grilled Potatoes (6 servings)

B roilmaster Cookbook • R e c i p e s • Ve g e t a b l e s

Prep - Wash and slice potatoes. Slice onion t hinly and chop garlic.

Spray large piece of foil with cooking oil spray. Place sliced potatoes

and onions on foil. Add garlic, spices, and butter. Seal the foil into a

package with the seams on top and sides.

Cooking - Heat grill to medium high. Place foil pack on top rack for

about an hour or until potatoes turn crispy.

Method: Indirect GrillLid: Closed or ProppedGrids: Warming RackTemperature: Med-HiSmoker Shutter: Closed

ingredients

6 medium potatoes

1 large onion


1 tablespoon butter

Paprika (to taste)











ingredients

6 medium potatoes

1 large onion


1 tablespoon butter

Paprika (to taste)











ingredients

6 medium potatoes

1 large onion


1 tablespoon butter

Paprika (to taste)











ingredients

6 medium potatoes

1 teaspoon of onion powder

1 teaspoon garlic salt



Grilled Potato Wedges (6 servings)


Prep - Wash potatoes and slice into wedges (4 to 6 wedges from each

potato). Spray large piece of foil with cooking oil spray. Place potato

wedges on foil. Sprinkle on onion powder, garlic salt, pepper, and

paprika. Seal the foil into a package with the seam on top and sides.

Cooking - Heat grill to medium high. Place foil pack on warming rack

for about an hour or until potato wedges turn crispy.


ingredients

6 medium potatoes














ingredients

6 medium potatoes














ingredients

6 medium potatoes














ingredients

1 potato per person (size of your choice)

Vegetable Oil

Salt and pepper

Baked Potato on the Grill (1 serving per potato)


Prep - Wash potato and rub skin with vegetable oil. Place potato on

piece of aluminum foil. Sprinkle with coarse pepper and salt. Seal the

foil around the potato.

Cooking - Heat grill to medium high. Place potatoes on warming rack,

or on cooking grid set at the highest level. Bake for about an hour or

until potato is squeezable. Remove from foil. Cut a slit in the top of the

potato. Serve with butter, salt, pepper, grated cheese, sour cre am,

bacon bits, or sliced green onion tops.

Method: Indirect GrillLid: ClosedGrids: Warming RackTemperature: Med-HiSmoker Shutter: Closed

ingredients


Vegetable Oil

Salt and pepper












ingredients


Vegetable Oil

Salt and pepper












ingredients


Vegetable Oil

Salt and pepper












ingredients

6 ears of corn with husk on

6 tablespoons butter, room temperature

Seasoned salt to taste

Cayenne pepper to taste

Spicy grilled corn (6 servings)


Prep - Peel back the husk (leave attached) and remove the corn silk.

Rinse corn and dry. Mix butter and seasonings in a bowl. Brush or

spread butter over the corn. Replace the corn husks and twist the ends

to hold closed.

Cooking - Heat grill to medium high. Place corn directly on top rack

for about 30 minutes until the kernels are tender. When done, remove

from grill, remove and discard husks.


ingredients










to hold closed.





ingredients










to hold closed.





ingredients










to hold closed.





ingredients

1 cup instant polenta (coarse corn meal)


3 cups non-fat chicken stock

1/2 cup water

1/2 small red onion

1 clove garlic

1/2 teaspoon salt

1 tablespoon Parmesan cheese


Grilled Polenta (6 servings)


Prep - In large saucepan, heat oil and add finely chopped onion and

garlic. Sauté for 5 minutes until onion becomes transparent. Do not

brown. Add salt, water, pepper, and chicken stock; bring to boil. Add

instant polenta slowly, stirring for 8 minutes until smooth and slightly

hard. Stir in the cheese and quickly pour the polenta into an 8- or 9-

inch square oiled or non-stick pan. Smooth with spatula, cover and

place in refrigerator to cool for 2 to 3 hours.

Cooking - Heat grill to medium high. Slide po l e nta from pan to coo k

d i rec tly on grid. Grill 6 minu tes on ea ch side until crisp. Se rve and enjo y.

Method: Direct GrillLid: ClosedGrids: MediumTemperature: Med-HiSmoker Shutter: Open

ingredients




1/2 cup water

1/2 small red onion

1 clove garlic

1/2 teaspoon salt















ingredients




1/2 cup water

1/2 small red onion

1 clove garlic

1/2 teaspoon salt















ingredients




1/2 cup water

1/2 small red onion

1 clove garlic

1/2 teaspoon salt















ingredients

2 medium eggplant (about 1 1/2 pounds total)


1 teaspoon minced garlic


Grilled Eggplant



Prep - Wash eggplant and pat dry. Cut into 1-inch slices. Mix olive oil,

garlic, salt and pepper.

Cooking - Heat grill to medium high. Brush on a coating of oil mixture

on eggplant and place eggplant slices on grill. Grill eggplant until very

tender and partly charred, turning frequently, about 5 minutes per side.

Serve and enjoy.

ingredients





Grilled Eggplant








Serve and enjoy.

ingredients





Grilled Eggplant








Serve and enjoy.

ingredients





Grilled Eggplant








Serve and enjoy.

ingredients


1/3 cup olive oil

4 tablespoons grated Parmesan cheese,


1 tablespoon chopped basil

1 teaspoon chopped ore g a n o


Eggplant Italiano


Prep - Wash eg gp l a nt and pat dry. Cut into 1-inch th i ck slices. In a bo w l ,

m ix together olive oil, garl i c, basil, oregano, salt and pep pe r. Brush a

co ating of oil mixtu re on eg gp l a nt and place eg gp l a nt slices on gri l l .

Cooking - Heat grill to medium high. Grill eg gp l a nt until very te n d e r

and partly ch a rred, tu rning frequ e ntl y, about 5 minu tes per side.

Sp rinkle top wi th gr ated ch eese and co nt i nue grilling until the ch eese is

m el ted. Remove and se rve hot.


ingredients


1/3 cup olive oil






Eggplant Italiano










ingredients


1/3 cup olive oil






Eggplant Italiano










ingredients


1/3 cup olive oil






Eggplant Italiano










recipe book - weeblypessein.weebly.com/uploads/4/0/4/1/40413637/broilmaster...sealable container. to...

Documents