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Chimichurri Skirt Steak Ingredients 1-2 lbs. skirt steak 1 bunch Italian flat leaf parsley, stems removed 6 cloves garlic 1 medium sized shallot 1 tsp. crushed red pepper flakes 5-6 dashes crushed chipotle pepper 2 tsp. black pepper 3 tsp. salt 1 1/2 c. olive oil 1 c. red wine vinegar
Directions 1. Combine all ingredients except steak in food processor, and process to desired consistency. Reserve 1 cup chimichurri mixture, set aside and refrigerate. 2. Marinate steak in remaining chimichurri mixture for at least one hour. 3. Heat gas grill to high. Lay steak horizontally across grates. 4. Grill with cover down for 5-6 minutes per side. 5. Let steak rest for 5 minutes before slicing. 6. Slice thinly against the grain. 7. Serve over black beans and rice. 8. Drizzle desired amount of reserved chimichurri sauce on top.
Grilled Mexican Street Corn
Ingredients 1 c. sour cream 1 c. mayo 1 tsp. Mexican chili powder 1 tbsp. cilantro, chopped 1/2 lime, squeezed 1/2 cup Parmesan cheese Salt & pepper to taste Fresh corn on the cob
Directions 1. Clean and dry corn. Season with salt and pepper. 2. Set gas grill to high heat. Preheat for 5 minutes. 3. Combine sour cream, mayo, cilantro, chili powder, lime juice, salt, and pepper in small mixing bowl. 4. Place corn on grill, rotating occasionally, until cooked through (5-6 minutes per side) or until lightly charred. 5. Transfer corn to bowl with sauce mixture and use a large spoon to evenly coat corn on all sides with mixture. 6. Remove corn from bowl. Sprinkle more chili powder (to taste) and Parmesan cheese on top.
Sausage &Grilled ShrimpKabobs Ingredients 12 oz. smoked sausage rope 12 oz. jumbo shrimp, tail-on, peeled and deveined 2 tsp. olive oil 2 tbsp. barbecue seasoning
Directions 1. Start by rinsing the shrimp under cold water in a colander. 2. Preheat gas grill to 350°. Make sure grill grates are clean. 3. Cut sausage into about 1’’ slices (same thickness as the shrimp). 4. Pat shrimp dry with paper towels. Place shrimp in bowl. 5. Add sausage, olive oil and barbecue seasoning. Toss to combine. 6. Tuck the sausage slices in the “C” curve of the shrimp and then thread them onto skewers. 7. If using wooden skewers, soak in cold water for 30 minutes to prevent burning. 8. Grill over medium-high heat for about 3 minutes. Flip and grill until shrimp are opaque and cooked through. Serve immediately.
Southwest Skillet Cornbread Ingredients 1 tsp. CriscoÂŽ 1 c. all-purpose flour 1 c. white cornmeal 1 egg 1/2 c. vegetable oil 1 c. buttermilk 1 can drained Southwest corn 1 medium diced onion 1 medium diced green pepper 1 c. shredded cheese 1/2 tsp. cayenne pepper
Directions 1. Preheat grill to 400°. Heat cast iron skillet and melt 1 tsp. 2. CriscoŽ to grease. 3. In a large bowl, stir remaining ingredients together. Mix well. 4. Pour batter into prepared cast iron skillet. 5. Close the grill lid and bake for 30-35 minutes until center is set and top is golden brown.
Prosciutto Wrapped Figs &Goat Cheese Ingredients 8 oz soft goat cheese 2 tsp. finely chopped fresh rosemary Salt & freshly ground black pepper 24 fresh figs 1/4 lb thinly sliced prosciutto Olive oil for brushing and drizzling Grilling skewers
Directions 1. Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir. 2. Make a small slit in the bottom or side of each fig. Use a pastry bag to pipe cheese mixture into each fig through the slit. Fill figs with just enough cheese so they expand slightly. 3. Tear or cut the prosciutto into long strips. Wrap a strip of prosciutto around each fig and skewer. 4. Brush figs with olive oil, and season with salt and pepper. 5. Place fig skewers on a moderately hot grill. Rotate skewers until figs are very hot, and cheese starts to ooze (about 6 minutes). 6. Remove from grill, and drizzle with olive oil. Serve immediately.
Grilled Jerk
Chicken Kabobs
Ingredients
1 lb. chicken tenders 2 tbsp. dried onion flakes 1 tbsp. garlic powder 4 tsp. crushed dry thyme leaves 2 tsp. ground allspice 1/2 tsp. nutmeg 1/2 tsp. cinnamon
1 tsp. cayenne pepper 1/2 c. vegetable oil 1 c. pineapple juice 1 green pepper 1 red pepper 1 medium to large onion 2 teaspoons black pepper
20 oz. can of pineapple chunks or freshly cut pineapple
Directions 1. Mix together onion flakes, garlic powder, thyme leaves, allspice, nutmeg, cinnamon, black pepper, cayenne pepper, oil and pineapple juice. 2. Cut chicken into 1 inch cubes and add to mixture. 3. Coat well. Cover and refrigerate for at least one hour. 4. If using wooden skewers, soak in cold water for 30 minutes to prevent burning. 5. Preheat gas grill to high heat. 6. Cut green pepper, red pepper and onion into 1 inch pieces. 7. Thread chicken, green pepper, red pepper, onion, and pineapple onto skewers. 8. Brush grill with oil and arrange skewers on hot grate. 9. Cook for approximately 10 minutes or until chicken is cooked through. Be sure to turn kabobs evenly when grilling. Enjoy!
HoneyGrilled Peaches Ingredients 4-6 fresh peaches 5 tbsp. honey 1/4 tsp. cinnamon 1/4 tsp. salt mint leaves (optional)
Directions 1. Preheat your grill on high for at least 15 minutes. 2. Cut your peaches crossways following the natural line on the peach. Separate and remove the pits. 3. In a shallow bowl, whisk together 5 tablespoons honey, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of salt. Be sure to re whisk this mixture just before you coat the peach in it. 4. Dip each peach half in the honey mixture until it’s completely coated. 5. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 6. Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs. 7. Serve with ice cream, extra honey, mint, or chopped pistachios.
Let'sGet Liquid Measures 1 gal.
= 4 qt.
= 8 pt.
= 16 c. = 128 fl oz. = 3.79 l.
1/2 gal. = 2 qt.
= 4 pt.
= 8 c. = 64 fl oz. = 1.89 l.
1/4 gal. = 1 qt.
= 2 pt.
= 4 c. = 32 fl oz. = .95 l.
1/2 qt. = 1 pt.
= 2 c. = 16 fl oz. = .47 l.
1/4 qt. = 1/2 pt. = 1 c. = 8 fl oz.
= .24 l.
Dry Measures
Cooking! Oven Temperature Very Slow Oven
250° to 275°F
120° to 140°C
Slow Oven
300° to 325°F
150° to 160°C
Moderate Oven
350° to 375°F
180° to 190°C
= 16 tbsp.
= 48 tsp. = 237 ml.
Hot Oven
400° to 425°F
200° to 220°C
3/4 c. = 12 tbsp.
= 36 tsp. = 177 ml.
Very Hot Oven
450° to 475°F
230° to 240°C
Extremely Hot Oven
500° to 525°F
260° to 270°C
1 c.
2/3 c. = 102/3 tbsp. = 32 tsp. = 158 ml. 1/2 c. = 8 tbsp.
= 24 tsp. = 118 ml.
1/3 c. = 51/3 tbsp.
= 16 tsp. = 79 ml.
1/4 c. = 4 tbsp.
= 12 tsp. = 59 ml.
1/8 c. = 2 tbsp.
= 6 tsp.
= 30 ml.
= 3 tsp.
= 15 ml.
= 1 tbsp.
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Broil King Monarch 320 LP 500 sq. in. total cooking space with heavy-duty cart-iron cooking grates Stainless Steel Flav-R-Wave™ cooking system Painted steel drop-down side shelves Enclosed cabinet base 30,000 BTUs
499
$
Broil King Signet
Broil King Baron
320 LP
440
635 sq. in. total cooking space, including a porcelain-coated warming rack and heavy-duty cast iron cooking grates
644 sq. in. total cooking space, including a porcelain-coated warming rack and reversible heavy-duty cast iron cooking grates
Stainless steel Flav-R-Wave™ cooking system
Stainless Steel Flav-R-Wave™ cooking system
3 Stainless steel Dual-Tube burners Stainless steel drop-down side shelves
4 Stainless steel Dual-Tube burners Stainless steel drop-down side shelves
Enclosed cabinet base
40,000 BTUs
40,000 BTUs
$529
$649
Broil King Baron Pro Infrared
Saber Grill
S490 PRO-IR
R50CC0617
644 sq. in. of total cooking space, including a porcelain coated warming rack and reversible heavy-duty cast iron cooking grids
Patented cooking system for superior grilling with even heat and no flare-ups
Stainless steel Flav-R-Wave™ cooking system
Electronic ignition
4 stainless steel Dual-Tube burners Stainless steel drop down side shelves
Adjustable enamel warming rack with storage and roasting positions
Enclosed cabinet base
3 cooking zones
Power infrared side burner has a 9 MM stainless steel cooking grid and aluminum body
Black enamel lid with cast-aluminum end caps
All commercial grade steel is nonmagnetic
Front access grease tray for easy cleaning
999
$
Saber Grill R50CC0317 Patented cooking system for superior grilling with even heat and no flare-ups All commercial grade steel is nonmagnetic Electronic ignition Front access grease tray for easy cleaning Adjustable enamel warming rack with storage and roasting positions 3 cooking zones Stainless steel shelves with die-cast tool holders and towel bar
$1,399
Fully enclosed black powder-coasted cart
1,149
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