- 3 tablespoons olive oil
- 12 ounces boneless chicken
- 1 bunch green onions, sliced
- 1 fresh red chili pepper, seeded and chopped
- 1 red pepper, cut into thin strips
- 4 ounces mushrooms, sliced
- 3 tablespoons fresh coriander, chopped
- 1 12" Pizza crust (fresh or premade)
- 1 tablespoon chili oil
- 6 ounces shredded mozzarella cheese
- Salt and pepper to taste
- Additional toppings as desired
1. Brush chicken breasts with olive oil, season with salt, pepper and chilies. Place on grill on medium, and turn only once until breasts are cooked thoroughly. Use the direct grilling method. Slice thinly.
2. Place whole red peppers on grill to cook until hot, yet not completely cooked. Cool slightly, then thinly slice the peppers, green onions, and mushrooms, and other desired toppings. Toss with remaining olive oil, red chili, coriander and salt and pepper. Pour out excess oil, cover, and set aside.
3. Brush the pizza crust with chili oil. Place chicken evenly over the crust, then sprinkle with vegetables and top with shredded mozzarella cheese.
4. Cook pizza on a preheated grill stone for 5-10 minutes or until the base is crisp and golden and the cheese is bubbling.
5. Refer to grill stone instructions.
6. Slice and serve hot.
- 10 lbs. prime rib of beef, roller and tied
- 5 cloves garlic, slivered
- 6 tablespoons Dijon mustard
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon freshly ground black pepper
- Drip Pan: Red wine & Water
1. Cut the garlic cloves into slivers and insert into the roast
2. Combine the Dijon mustard, thyme, and pepper, and spread the mixture over the roast
3. Using the Broil King rib rack and roast support, place the roast on a grill using the indirect drip pan method.
4. Roast at MEDIUM for 3 ½ hours, turning once, until the internal temperature measures 140ºF/60ºC using an instant read thermometer.
5. Let stand for 10 minutes before carving. Serve with your favorite sauce or condiment.
6. Try this recipe and impress your family and friends with an exceptional plate presentation.
- 1 tbsp brown sugar
- 2 cups broccoli, cut into small fl orets
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced ¼ " thick
- 1 cup carrots, sliced on the diagonal
- 1 cup sugar snap peas, strings removed
- 3 green onions, sliced sharply on the diagonal
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 1 teaspoon Asian chili sauce
- 1 tablespoon lime juice
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 clove garlic, pressed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon kosher salt
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons toasted sesame seeds
1. Prepare all the vegetables and place in a large bowl. In a small bowl, whisk together the marinade ingredients. Pour the marinade over the vegetables and toss to coat evenly.
2. Preheat barbecue on HIGH, placing the deep dish grill wok on the cooking grids. Use the direct grilling method.
3. Brush or spray the grill wok liberally with vegetable oil. Place all of the vegetables into the wok, and stir briefly then close the lid of the grill.
4. Continue to toss the vegetables with tongs every minute, until the vegetables are tender-crisp and starting to brown, about 10 minutes. Keep the lid closed when not turning the veggies.
5. Remove from the grill and place in serving dish. Sprinkle with chopped cilantro and toasted sesame seeds. Serve hot.
6. These vegetables are partly stir-fried, and partly roasted, resulting in tasty, caramelized morsels.
- 1/2 rote Zwiebel, längst halbiert
- 3 lbs. pork back ribs
- Salt and pepper to taste
- 1 cup ketchup
- 2 tablespoons brown sugar
- 1/2 cup water
- 1/3 cup worcestershire sauce
- 1 tablespoon chili powder
- Dash hot pepper sauce
1. Using the indirect cooking method, place a drip pan over the vaporizer, under the cooking grids.
2. Pour in one inch of water or other liquid such as apple cider or wine, or a combination.
3. Replace the cooking grids and preheat barbecue on medium.
4. Peel the membrane off the back of the ribs using your fingers. (This makes a great difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into 6" sections.
5. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Place the ribs upright In the rib rack, with the bone tips pointed upwards.
6. Cook slowly on low heat for approx. 1½ hours, until very tender.
7. Meanwhile, combine the remaining ingredients in a saucepan and simmer until the sauce thickens.
8. Apply this sauce during the last few minutes of cooking to prevent the sugar from burning.
9. A warmed sauce will penetrate the meat better, and result in more flavorful ribs.
10. Let stand 5 min before serving.
- 3/4 Tasse frischen Zitronensaft
- 3 lb chicken wings
- 1/3 cup vegetable oil
- 1 clove garlic, minced
- 1/4 tsp cayenne
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp kosher salt
- 2 tbsp red wine vinegar
- Blue Cheese Dip
- 1/2 cup Mayonnaise
- 1 clove garlic, minced
- 1 tbsp onion, grated
- 1 tsp fresh thyme, chopped
- 1 tbsp red wine vinegar
- 1/3 cup blue cheese, crumbled
Fold out rack legs and lock into slots. Hang drumsticks or thighs on the outer rack by inserting knuckle in outer slots.
Hang wings in outer slots and secure by tucking wing tips through inner slots. Hang pieces on inner slots by inserting bone into large key-hole slots and sliding pieces towards the ends of the rack. Place rack onto provided pan.
Preheat grill to 400ºF. Use the indirect cooking method by turning one side of the grill to low, or off . Place rack over the cooler side of the grill. Fill pan 2/3 full of water, beer or other flavoured liquids and spices to add additional aromatic flavouring to the cooking process. Cook for approx. 1/2 hour or until the internal temperature reaches 170ºF and the juices run clear.
Be sure to check on the chicken regularly, and monitor the liquid level in the tray. Do not allow to boil dry. Use caution when removing hot rack from the grill and when removing pieces from hot rack.
- 1 ganze Ananas, geviertelt und in Stücke geschnitten
- 1 1/2 lbs. boneless pork top loin, cubed
- 1/4 cup Italian salad dressing
- 1/2 teaspoon hot pepper sauce
- 1/2 red pepper, cut into chunks
- 1/2 green pepper, cut into chunks
- 1 teaspoon lemon juice
- 3 tablespoons honey
- 1/2 cup barbecue sauce
- 1 14 oz. can pineapple chunks in juice, drained
In a large plastic resealable bag, combine barbecue sauce, salad dressing, honey, lemon juice, and hot pepper sauce. Mix well. Add pork cubes and marinate at room temperature 1 hour or up to 24 hours in the refrigerator.
Skewer pork with peppers and pineapple chunks. Put your skewers in the kebab rack and place on the grill over MEDIUM-LOW heat 4-6 minutes per side, turning once.
- 2 lbs. lean ground beef
- 2 cloves garlic, minced
- 3/4 cup medium cheddar cheese
- 1 teaspoon kosher salt
- 1/4 cup cilantro, chopped
- 2 jalapeno peppers, minced
- 1 teaspoon cumin
- Hamburger Slider Buns
In a large bowl, lightly mix the meat with the seasoning ingredients and the cheese using your finger tips. Use the burger press to form the patties.
Preheat grill on medium-high then brush or spray grids with vegetable oil.
Place patties in the burger basket and then on the grill and sear 2 minutes per side. Reduce heat to low and continue cooking another 2 minutes per side until juicy but cooked through.
Lightly toast the buns during the last two minutes of cooking time.
The steaming beer keeps the meat moist while the high heat crisps the skin, delivering a perfect bird each and every time. Genius Tip: Make sure that the bird is well balanced before closing lid. Otherwise your bird may tip, spilling the beer. When removing cooked chicken from grill, use oven mitts and be careful not to spill the contents of the beer can as it will be very hot. Let the bird rest 10 minutes before removing can.
- 1 whole chicken (about 4 lbs)
- 1 teaspoon black pepper
- 1 can beer (16 oz - tall boy)
- 3 tablespoons of your favorite dry spice rub
- 2 tablespoons salt
- 2 tablespoons vegetable oil
Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Preheat grill on HIGH.
Open the beer can and pour out half of the beer. Place the beer can in the middle of the stainless steel chicken roaster. Grabbing a chicken leg in each hand, pull the bird cavity over the beer can.
Turn one side of the burner completely off and the other side to MEDIUM. Place the roaster on the side that is turned off to use the indirect cooking method.
Make sure the roaster is well balanced before closing the lid.
Cook the bird over MEDIUM indirect heat for approximately 1¼ hours or until the internal temperature reads 170ºF (77ºC) in the breast area and 180ºF (83ºC) in the thickest part of the thigh.
Carefully remove from grill using oven mitts. Let stand for 10 minutes before removing from the roaster. Be careful not to spill, contents will be hot. Carve chicken and serve immediately.
- 1 head romaine lettuce, washed and torn
- 1/4 cup Caesar salad dressing
- 1/4 cup croutons
- 2 tablespoons parmesan cheese, grated
- 4 boned and skinned chicken breast halves
Sprinkle chicken with seasoning and grill for 4-5 minutes per side over a low temperature until the meat is cooked. Use a thermometer make sure your chicken is cooked throughout.
Prepare Caesar salad.
Serve sliced chicken on a generous bed of Caesar salad and enjoy.
Western cedar planks are the most commonly used form of grilling plank. If used properly, this cooking method will impart a wonderfully delicate and deep smoky flavour to the salmon.
- Salmon filets
- Olive oil
- Cedar grilling planks
Soak the board in water for one hour.
Note: You can add any flavour you wish to the plank by using different liquids, e.g. Ginger Ale, Beer, Sea salt, lemon juice, etc. Diff erent liquids will produce different flavours.
After removing the plank from the liquid, pat dry, and coat with olive oil on both sides of the plank. Note: You can use infused oil if desired to add alternate flavours.
Brush your salmon filets with olive oil (reg. or infused) and add your preferred seasoning. Place the salmon filets on the smooth side of the plank. Preheat the grill at a med-low setting (300 degrees), place the plank on the grill with salmon, and shut the lid. Leave for 15-20 min.
Note: When using a whole Salmon, the cooking time will increase to approx. 45-50 min.
Check salmon for an opaque colour and flakey to the touch of a fork. Check on the thickest part of the filet for doneness. Once done serve over your favourite mix of field greens and squeeze the juice of a lemon, a lime or orange over the filet and enjoy.
Special Note: Keep a spray bottle nearby to extinguish any flaming on the plank. When removing and discarding the plank, submerge it in water for 10 seconds to ensure it is completely extinguished.