1. food and drink
2. barbecues and grilling

RECIPE BOOK
RUBS
MARINADES
STEAK
KC Rib Rub
Carolina BBQ Rub
Jazzin’ BBQ Dry Rub
Beef Rib Rub
Prime Rib Rub
Blackening Rub
Chicken Lovers Marinade
Brewed Citrus Marinade
Balsamic Marinade
Real Tex-Mex Marinade
Southern European Marinade
Sweet Bing Cherry Marinade
Teriyaki Marinade
Caliente Chili Rubbed Steak
Beer-Soaked Steak Kabobs
Porterhouse Steak with
Bleu Cheese Sauce
Bleu Cheese Sauce
Grilled Top Sirloin with Potatoes
Grilled Rib Eye Steak
Fiesta Steak Fajitas
Grilled London Broil and Horseradish
Grilled Filet Mignon
Texas Style Smoked Brisket
Bleu Cheese Burgers
Garlic Burgers
All American Burgers
SAUCES
Republic of Texas
Real BBQ Sauce
Carolina Vinegar Sauce
Deep South BBQ Sauce
Hickory and Honey BBQ Sauce
Tiger Sauce
Brisket Beer Mop
Barbecue Sauce Americana
Sweet Dreamin’ Birmingham
Rib Sauce
Sweet Apple Mop Sauce
CHICKEN
Southwest Rancho Chicken
Spicy Spitfire Chicken
Grilled Chicken Cordon Bleu
Teriyaki Grilled Chicken
Garlic Grilled Chicken
Grilled Fajitas Pollo
PORK
VEGETABLES
Herbed Butterfly Pork Chops
Good Old’ Boy Grilled Pork Chops
Grilled Pork Spareribs
Roasted Pork Roasts
Applesauce Rubbed Pork Rib Roast
Beer Grilled Pork Chops
Perfectly Grilled Ham
Cajun Pork Roast
Grilled Potatoes
Grilled Potato Wedges
Baked Potato on the Grill
Spicy Grilled Corn
Grilled Polenta
Grilled Eggplant
Eggplant Italiano
LAMB
Southwestern Leg of Lamb
Lamb Chops with Mint
Herb and Garlic Lamb Chops
SEAFOOD
Glazed Salmon Supreme
Grilled Pineapple Tuna
Grilled Trout
Grilled Basil Shrimp
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KC Rib Rub
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)
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.
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Broilmaster Cookbook • Recipes • Rubs
Carolina BBQ 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
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. Coat meat (beef, chicken,
lamb or pork) and refrigerate up to 24 hours.
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Jazzin’ BBQ Dry Rub
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1/2 teaspoon whole cloves
2 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons brown sugar (slightly more for sweeter rub)
2 tablespoon dry mustard
1 teaspoon dried oregano
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)
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.
Broilmaster Cookbook • Recipes • Rubs
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Broilmaster Cookbook • Recipes • Rubs
Beef Rib Rub
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
Mix all ingredients thoroughly. Apply to both sides of the rib rack. Slow cook.
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Prime 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
Combine all ingredients and store in an airtight container.
To use: rub mixture on prime rib at least 15 minutes before cooking.
Broilmaster Cookbook • Recipes • Rubs
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Broilmaster Cookbook • Recipes • Rubs
Blackening Rub
1/2 cup Cajun seasoning
1/4 cup sugar
1/8 cup paprika
1 tablespoon basil
1 tablespoon oregano
1 tablespoon coarse black pepper
1 tablespoon lemon pepper
1 teaspoon red pepper
Combine all ingredients and store in an airtight container.
To use: rub mixture on beef, chicken, pork or seafood.
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Republic of Texas
Real BBQ Sauce
1 1/2 cups tomato ketchup
3/4 cup cider vinegar
1 tablespoon brown sugar
1/4 teaspoon salt
2 teaspoons chili powder
2 cups water
4 stalks celery
3 bay leaves
3 garlic cloves
1/2 medium onion
6 tablespoons butter
6 tablespoons Worcestershire sauce
2 teaspoons paprika
1/2 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.
Broilmaster Cookbook • Recipes • Sauces
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Broilmaster Cookbook • Recipes • Sauces
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.
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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 Worcestershire sauce
1 teaspoon of Louisiana hot sauce
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 tablespoons brown sugar
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.
Broilmaster Cookbook • Recipes • Sauces
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Broilmaster Cookbook • Recipes • Sauces
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 onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne red pepper
1/2 teaspoon liquid smoke seasonings (optional)
In a saucepan, combine ingredients, he at and mix. Using a brush or mop, apply to meat before and during the grilling or slow
cooking process.
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Tiger Sauce
1 cup pickled hot peppers (yellow) with pickling juice
8 ounces tomato puree
8 ounces tomato sauce
8 ounces hickory-flavored 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 24
hours 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 other
grilled meats.
Broilmaster Cookbook • Recipes • Sauces
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Broilmaster Cookbook • Recipes • Sauces
Brisket Beer Mop
1 – 12 ounce can of favorite beer
1/3 cup water
1/2 cup vinegar (apple cider preferre d )
1/3 cup of corn oil
1 medium onion
3 cloves garlic
2 tablespoon Worcestershire 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.
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Barbecue Sauce Americana
2 tablespoons melted butter
2 small onions
2/3 cup ketchup
2/3 cup water
8 tablespoons brown sugar
8 tablespoons Worcestershire sauce
1/3 cup A1 steak sauce (or similar product)
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.
Broilmaster Cookbook • Recipes • Sauces
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Broilmaster Cookbook • Recipes • Sauces
Sweet Dreamin’
Birmingham Rib Sauce
1 large can (28 oz.) of pureed tomato
1/4 cup prepared mustard
3 cups water
1 1/2 cups vinegar (apple cider or red wine vinegar preferred)
1/2 cup brown sugar
2 tablespoons lemon juice
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon ground red pepper (add an additional teaspoon for more heat)
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1/2 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.
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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 prepared 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.
Broilmaster Cookbook • Recipes • Sauces
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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.
Broilmaster Cookbook • Recipes • Marinades
Broilmaster Cookbook • Recipes • Marinades
Brewed Citrus Marinade
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1/2 can of favorite beer (prefer light ale or pilsner)
1 1/4 cups freshly squeezed orange juice
1 cup lime juice
1 1/2 cups chopped cilantro
1/3 cup dark corn syrup
2 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 minced
1/4 cup oregano
2 tablespoons ground cumin
2 tablespoons chopped parsley
2 tablespoons salt
Light cooking oil
* 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 an
astounding 577,000 Scoville Units.
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.
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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
salt and pepper to taste
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 mea t overnight, slow cook to correct internal temperature. Using a brush, apply marinade to
meat while slow cooking.
Broilmaster Cookbook • Recipes • Marinades
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Broilmaster Cookbook • Recipes • Marinades
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.
Marinate meat overnight, slow cook to correct internal temperature. Using a brush, apply marinade to meat while slow cooking.
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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 oregano
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.
Broilmaster Cookbook • Recipes • Marinades
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Broilmaster Cookbook • Recipes • Marinades
Sweet Bing Cherry Marinade
One 24-ounce can of sweet Bing cherries
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.
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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.
Broilmaster Cookbook • Recipes • Marinades
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Southwest Rancho Chicken (4 servings)
ingredients
1 large chicken (3 pounds or more)
2 tablespoons oregano
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.
1 tablespoon cumin
Puree until smooth. Cut chicken into quarters or parts. Place chicken
3/4 cup lime juice
12 garlic cloves chopped
pieces in a large s ealable plastic bag with marinade. Marinate in
1 1/4 cup Worcestershire sauce
refrigerator overnight. Discard remaining marinade.
1/4 cup red cooking wine
1 1/4 cup olive oil
Cooking - Set grids at medium or high. Preheat grill to medium heat.
Grill the chicken for approximately 7 minutes per side or until internal
1 onion finely diced
1/4 cup orange juice
temperature reaches 180 degrees. Prior to serving, in a small saucepan,
1/4 cup chopped parsley
heat the remaining 1 cup of olive oil, add the remaining 6 cloves of
Salt and pepper to taste
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
chopped garlic and onions, and cook until hot. L et cool and add the
Direct Grill
Closed
Medium or High
Med
Open
Broilmaster Cookbook • Recipes • Chicken
remaining lime juice, orange juice, and parsley. Drizzle over hot grilled
chicken and serve.
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Broilmaster Cookbook • Recipes • Chicken
Spicy Spitfire Chicken (6 servings)
ingredients
6 boneless chicken breast halves
Prep - Combine ingredients in a large sealable plastic bag. Shake bag
1/2 cup favorite store BBQ sauce
gently to blend seasonings and coat chick en. Refrigerate 4 or more
1/4 cup chopped jalapeno pepper
hours until ready to use. Remove chicken from bag. Place marinade in
(leave seeds for fiery taste, or rinse away seeds
a saucepan. Add 1/4 cup water to marinade and bring to a boil for 2 to
for cooler taste)
1 tablespoon Worcestershire sauce
3 minutes. Reduce heat and simmer for 3 minutes. Set aside.
2 garlic cloves finely chopped
Cooking - Set grids at medium or high. Preheat grill to medium heat.
1/2 cup olive oil
Grill the chicken over for approximately 7 minutes per side or until
1/4 cup finely chopped cilantro
i nte rnal te mperatu 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:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
Medium or High
Med
Open
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Grilled Chicken Cordon Bleu (6 servings)
ingredients
6 boneless chicken breasts
1 pound thick bacon
2 large red onion sliced into rings
20 ounces of crumbled bleu cheese
16 ounces small mushrooms
Raspberry vinegar dressing
Garlic salt
Seasoned salt
Coarse ground black pepper
Freshly grated Parmesan cheese
(look for the real Italian)
Toothpicks
Heavy duty aluminum foil
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed or Propped
Medium or High
Med
Closed
Broilmaster Cookbook • Recipes • Chicken
Prep - Remove skin and fat from the chicken. Using a meat tenderizer, pound
chicken as thin as possible. Season front and back of chicken to taste with
garlic salt and pepper. Place seasoned chicken into a bowl, cover with
raspbe rry vi n egar dressing and seal with plastic wrap. Place bowl in
refrigerator overnight or at least 4 hours. Tu rn chicken several times to make
sure it is well coated with the raspbe rry vinegar dressing. Remove chicken
from marinade. Evenly sprinkle a thin layer of crumbled Bl eu Cheese over
each breast. Pepper the chicken. Slowly roll up each chicken breast, wrap with
one or two pieces of bacon and secure with toothpick.
On a large sheet of heavy duty aluminum foil, spread rings of onion in the
center and sprinkle with mushroo m s. Drizzle with raspberry vinegar dressing.
Set wrapped chicken on top of the onions and mushrooms. Fold the sides of
the foil so that it creates a pouch and the juices do not escape.
C oo king - Set grids at medium or high. Preheat grill to medium heat. Place
foil wi th chicken on grill for 35 to 45 minu tes (until the inte rnal tempe r ature
of the chicken is 180ºF). To ch eck te mperatu re, unroll top of the foil (watch
out for hot steam!) and test chicken wi th meat thermomete r.
When chicken is done, place onions and mushrooms on plate, place
chicken on top, sprinkle grated Par mesan cheese over the chicken.
Serve with salad, vegetables, and favorite wine.
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Broilmaster Cookbook • Recipes • Chicken
Teriyaki Grilled Chicken (6 servings)
ingredients
6 skinless, boneless chicken breast halves
Prep - Mix teriyaki sauce, lemon juice, garlic and oil in a large, sealable
1 1/2 cup teriyaki sauce
plastic bag. Place chicken breasts in bag, seal bag, and shake to coat.
1/2 cup lemon juice
Refrigerator overnight, turning several times.
2 tablespoons minced garlic
2 tablespoons vegetable oil
(sesame oil preferred)
Cooking - Set grids at medium or high. Preheat grill to medium heat.
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.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
Medium or High
Med
Open
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Garlic Grilled Chicken (8 Servings)
ingredients
2 medium chickens (total 4 to 5 pounds)
Prep - Cut chickens into halves. Separate garlic cloves, peel and place
2 large garlic heads
in a small saucepan. Cover with boiling water for 1 minute, then drain.
1/4 cup parsley leaves
Cut the garlic into very thin slices. Toss half of the garlic in a small bowl
1/4 cup olive oil
with the parsley and olive oil. Add a bit of salt and pepper. Brush the
Salt (to taste)
garlic mixture onto the chicken halves. Transfer the chicken to a cookie
Coarse ground pepper
pan, cover with plastic wrap and refrigerate until ready to use.
2 tablespoons butter
Heat the butter in a saucepan and add remaining garlic mixture. Add
1 large lemon, juiced
the lemon juice and season, to taste, with salt and pepper. Set aside to
serve with chicken.
Cooking - Set grids at medium or high. Preheat grill to medium heat.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Closed
Medium or High
Med
Open
Broilmaster Cookbook • Recipes • Chicken
Grill the chickens 10 minutes per side, or until internal temperature
reaches 180ºF. Serve chicken halves topped with the garlic sauce and
parsley sprig. Serve with salad and vegetables.
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Broilmaster Cookbook • Recipes • Chicken
Grilled Fajitas Pollo (8 – 10 servings)
ingredients
2 pounds boneless chicken breasts
2/3 cup soy sauce
Prep - Cut ch i cken into 1/4–inch th i ck slices th at are 4 to 5 inches long.
M ix soy sau ce and lime juice into a marinade in a small bowl and po u r
1/4 cup lime juice
over ch i cken. Cover chicken wi th plastic wr ap and mari n ate for at leas t
10 large flour tortillas
15 minu tes but up to several hours. Discard leftover marinade. Sauté
Sour cream
Shredded Monterrey jack and cheddar cheese
2 medium red onions peeled and sliced into
peppers and onions in hot oil in a large ski l l et over high heat for 2 to 3
minutes. Pour te ri ya ki sauce evenly over vegetab l es; toss to combine.
Remove from heat, cover and serve wi th chicken and to rt i l l as.
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
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
Low
Hi
Open
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 strip s of grilled chicken onto tortilla, add peppers,
onions, shredded cheese and sour cream. Wrap and enjoy.
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Caliente Chili Rubbed Steak (4 servings)
ingredients
4 (1-inch thick) Beef Strip Steaks
(8-10 ounces each)
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
2 large garlic cloves
over with paste mixture. Carefully transfer steaks to a sealable plastic
1/2 teaspoon salt
bag. Seal and refrigerate 4 hours to overnight.
1/2 teaspoon coarse black pepper
2 tablespoons chili powder
1 teaspoon of ground cumin
1 teaspoon of brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
Medium
Med-Hi
Open
Broilmaster Cookbook • Recipes • Beef
Cooking - Grill steak over medium-high heat (350º to 400º) to desired
degree of doneness.
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Broilmaster Cookbook • Recipes • Beef
Beer-Soaked Steak Kabobs (6 to 8 servings)
ingredients
2 pounds boneless tenderloin steak,
Prep - Mix all ingredients well. Add cubed tenderloin and place into a
cut into 1 to 1 1/2 inch cubes
sealable container. Seal and refrigerate (overnight if possible). Remove
1 1/2 cups of beer
meat from marinade and thread onto skewer with vegeta bles as
(light ale or pilsner pre f e rred)
1/4 cup Dijon (or coarse ground) mustard
1/4 cup honey
Cooking - G rill steak over medium-high heat (350º to 400º) for 10 to 20
1/2 cup minced onion
3 large garlic cloves minced well
Optional 1/2 teaspoon whole cloves
Optional 1/4 teaspoon ground cinnamon
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
desired.
Direct Grill
Open or Propped
Medium
Med-Hi
Open
minutes or to desired degree of donenes s. Tu rn frequ e ntly while coo ki n g.
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Porterhouse Steak with Bleu Cheese Sauce
ingredients
4 to 6 Servings
1 Port e rhouse Steak
(2 inches-thick or 2 to 2 1/2-pounds)
1/4 cup olive oil
Prep - Set grids at highest level and preheat grill to medium-high
Coarse salt
setting. Pat the steak dry with a paper towel, rub with olive oil, and
Freshly cracked black pepper
sprinkle with salt and pepper.
Cooking - Pl a ce steak on hot grill. Cook 6 to 8 minu tes on one side then
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 rve
wi th Bl eu Cheese or Roquefo rt Sau ce (see next page for reci pe).
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
Medium
Hi
Open
Broilmaster Cookbook • Recipes • Beef
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Broilmaster Cookbook • Recipes • Beef
Bleu Cheese Sauce
ingredients
1/4 cup minced green onion or shallot
Prep - In a saucepan over low heat, stir the onions and garlic in the
2 tablespoons butter
butter. After the butter melts, add the wine, and boil until the liquid is
1 large garlic clove minced well
reduced to about 1 tablespoon. With a whisk, mix in flour and cook the
1 cup white wine
mixture while whisking for 2 to 3 minutes. Slowly add milk while
1 tablespoon flour
3/4 cup milk
1 cup crumbled Bleu Cheese or
Roquefort Cheese (about 1/4 pound)
1 1/2 tablespoons minced fresh parsley leaves
Salt and pepper
whisking and simmer for another 2 minutes. Reduce the heat to low,
whisk in Roquefort or Bleu Cheese, whisking until melted. D O 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.
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Grilled Top Sirloin with Potatoes (4 servings)
ingredients
1 1/2 pounds of 1–inch thick
boneless top sirloin
Cooking - In saucepan over medium heat, combine steak sauce and
minced garlic. Stir until bubbly. Brush 4 tablespoons onto both sides of
3/4 cup of steak sauce (A-1 or the like)
1 tablespoon of minced garlic
2 tablespoons olive oil
sirloin steak. Keep remaining sauce.
Cut potatoes into quarters lengthwise. Cut of f top and bottom of
2 large baking potatoes
onions making a flat spot. Cut onions in half through their equators.
2 medium red onions
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
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open
Medium
Med
Open
Broilmaster Cookbook • Recipes • Beef
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.
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Broilmaster Cookbook • Recipes • Beef
Grilled Rib Eye Steak (4 to 6 servings)
ingredients
2 1/2 to 3 pounds of rib eye steak
Prep - In a large plastic bag, combine all ingredients except meat. Seal
1/2 cup soy sauce
bag and shake well to mix ingredients. Insert meat into bag and shake
1/2 cup of sliced green onions
to coat. Marinade meat in refrigerator overnight.
1/4 cup honey
1/4 cup brown sugar
Cooking - Place steak on grill over medium high heat. Direct grill with
2 garlic cloves
lid open until steak reaches desired degree of doneness . Turn steak
1/4 teaspoon ground ginger
occasionally. Add sear marks. Serve with salad and vegetables.
1/2 teaspoon pepper
1/4 teaspoon coarse salt
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open
Medium
Med-Hi
Open
Return to Main Menu
Fiesta Steak Fajitas (serves 10)
ingredients
2 pounds beef skirt steak
1/3 cup soy sauce
1/4 cup lime juice
1 clove minced garlic
1 teaspoon chopped cilantro
10 large flour tortillas
Sour cream
Shredded 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
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
Low
Hi
Open
Broilmaster Cookbook • Recipes • Beef
Prep - Mix soy sauce, lime juice, and cilantro and pour over meat. Marinate
for at least 15 minu tes but up to several hours. Disca rd leftover marinade.
Over medium high heat, sau té pep pe r s, onions and garlic into a large skillet
in co rn oil for 2 to 3 minu tes. Pour te riyaki sauce evenly over vegetab l es;
toss to combine. Remove from heat, cover and se rve with meat and
to rt i l l as.
Cooking - Set grill grids at low position. Preheat grill to high. Heat
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.
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Broilmaster Cookbook • Recipes • Beef
Grilled London Broil and Horseradish
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 Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
High
Hi
Open
4 to 6 Se rvin gs
Prep - Make horseradish condiment in advance by combining butter
and chopped horseradish in a small bowl, add 2 tablespoons of lemon
juice and beat well. Place on waxed paper and form into a 1 1/2 to 2inch diameter roll. Wrap and refrigerate until firm. When ready to
serve, cut into slices and place on hot meat.
Combine the remaining lemon juice, olive oil, garlic, salt and pepper in
a small mixing bowl, mix well and pour over steak inside of a large
plastic bag. Close bag securely, coating meat fully. Marinate overnight
if 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 with
remaining marinade; turn and grill for similar times until degree of
doneness 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 slices
of horseradish condiment on top of steak. Serve with salad and
vegetables as desired.
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Grilled Filet Mignon (4 servings)
ingredients
4 filet mignon steaks – 1 to 2-inches thick
(8 ounces each – butterfly if 2 inches thick)
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
Four slices of lean bacon
bacon with metal skewer, cotton kitchen string or toothpick. Rub
4 tablespoon coarse ground black pepper
coarse pepper onto each filet, and sprinkle with salt to taste.
Four fresh rosemary sprigs
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 achiev ed. Add sear marks.
Pl a ce filets on a cutting bo a rd, remove the string (or skewer) and slice
fi l ets. Pl a ce a rosemary sprig garnish on ea ch steak. Se rve wi th salad and
vegetab l es.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
High
Med-Hi
Open
Broilmaster Cookbook • Recipes • Beef
Return to Main Menu
Broilmaster Cookbook • Recipes • Beef
Texas Style Smoked Brisket (8 to 10 Servings)
ingredients
8 to 10 pound beef brisket
(will shrink considerably during cooking)
3 tablespoons of coarse ground pepper
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.
3 tablespoons of salt
3 tablespoons of mild chili powder
Cooking - Set grill to low heat. Add mesquite wood chips in a smoker
1 tablespoon of ground cumin
box or on top of the flavor screen. Slow roast for up to 8 hours at 200
1 tablespoon of brown sugar
degrees. Add wood chips as needed. After 3 hours, check for doneness
1/4 teaspoon of thyme
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:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed
High
Lo
Closed
Return to Main Menu
Bleu Cheese Burgers (4 servings)
ingredients
1 1/2 to 2 pounds of ground chuck roast
Prep - Form beef into eight, thin, 4-inch patties. Place softened Bleu
4 ounces of crumbled Bleu Cheese
Cheese on top of four patties and cover with another patty. Seal edges
4 burger buns or 8 pieces of thick bread
of patty with hand.
8 tomato slices from large tomatoes
4 red onion slices
Cooking - Place burgers on a hot grill and cook for 3 to 5 minutes on
Salt and coarse black pepper to taste
each side, or until degree of doneness is achieved. Grill buns or bread
Optional: 8 strips of cooked bacon
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.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
High
Hi
Open
Broilmaster Cookbook • Recipes • Beef
Return to Main Menu
Broilmaster Cookbook • Recipes • Beef
Garlic Burgers (4 servings)
ingredients
1 1/2 to 2 pounds of ground chuck roast
Prep - In a mixing bowl, place the beef, egg and garlic. With your
1 egg (optional)
hands, blend all beef, egg and minced garlic together. Add salt and
2 cloves of fresh minced garlic
pepper to taste. Shape into four patties.
4 burger buns or 8 pieces of thick bread
8 tomato slices from large tomatoes
4 red onion slices
Salt and coarse black pepper to taste
Cooking - Place burgers on a hot grill and cook for 3 to 5 minutes on
each side 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 with salad, chips, beans or other side dishes.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open
High
Hi
Open
Return to Main Menu
All American Burgers (4 servings)
ingredients
1 1/2 to 2 pounds of ground chuck roast
Prep - In a mixing bowl, mix ground beef and shape into 4 t hick
Salt and pepper to taste
patties. Salt and pepper to taste. Generously splash top of each burger
Sliced red onion, lettuce, tomato, pickle
with Worcestershire sauce.
Worcestershire sauce
4 burger buns or 8 pieces of thick bread
Cooking - Pl a ce burgers on a hot grill and cook for 3 to 5 minu tes on
each 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 each burge r
on a to as ted bun or bread slice. Top wi th condiments, lettu ce, tomato and
onion slices and enjoy wi th salad, chips, beans or other side dishes.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open
High
Hi
Open
Broilmaster Cookbook • Recipes • Beef
Return to Main Menu
Herbed Butterfly Pork Chops (4 servings)
ingredients
4 boneless butterfly pork chops
(4 to 6 ounces each)
Prep - Brush chops with lemon juice. Combine remaining ingredients;
mix well. Rub herb mixture on both sides of chops.
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
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
Low
Hi
Open
Broilmaster Cookbook • Recipes • Pork
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.
Return to Main Menu
Broilmaster Cookbook • Recipes • Pork
Good old' Boy Grilled Pork Chops (6 servings)
ingredients
6 pork chops
Prep - Combine and stir all ingredients. Pl a ce chops in a baking dish and
1/4 cup favorite southern whiskey
cover wi th marinade. Cover dish and re frigerate 3 hours to overnight.
1/2 cup soy sauce
1/8 cup lemon juice
Cooking - Set grill grids at low position. Preh eat grill to high. Remove
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 minced garlic clove
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
ch o ps from marinade. Boil the marinade, then brush ch o ps occasionally
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 ches 160º to 170ºF. Se rve wi th
favorite South e rn side dishes.
Direct Grill
Open or Propped
Low
Hi
Open
Return to Main Menu
Grilled Pork Spareribs (4 Servings)
ingredients
1 rack pork ribs – 3 to 4 pounds
Prep - Combine and stir all sauce ingredients. In a glass baking dish
3/4 cup ketchup
large enough to hold the ribs, completely cover ribs with sauce on both
1/2 cup apple cider vinegar
sides, cover and refrigerate a minimum of 12 hours.
1 to 2 tablespoon Louisiana hot sauce to taste
1 medium white onion – minced
2 garlic cloves – minced
1 tablespoon Worcestershire sauce
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
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed
Medium
Lo
Closed
Broilmaster Cookbook • Recipes • Pork
rack into individual ribs and serve warm with cornbread and vegetable.
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Broilmaster Cookbook • Recipes • Pork
Roasted Pork Roast (6 servings)
ingredients
3 pounds pork center cut loin
Prep - Blend sage, allspice, coriander, nutmeg, pepper, and seasoning
1 tablespoon sage
salt in food proc essor. Pat pork roast dry with towel. By hand, press
1 teaspoon allspice
spice mix into the fa t of roast. Wrap entire roast in heavy-duty
1 teaspoon coriander
aluminum foil.
1 teaspoon nutmeg
1 teaspoon coarse black pepper
Cooking - Set one grid at the highest setting and the other at the lowest
1 tablespoon seasoning salt
sett i n g. Set the burner to medium heat under the high grid. Place an
1 cup applesauce
oven-safe meat therm o m eter into the hea rt of the ro as t. Cook wi th lid
1/2 cup brown sugar
Apple wood chips (soak in water for 30 minutes)
cl osed or partially cl osed until the inte rnal te mpe r atu re is 170ºF. As th e
ro ast appro a ch es the inte rnal tempe r atu re, open the foil and coat the top
of the ro ast wi th a mixtu re of the applesau ce and bro wn sugar. Pl a ce
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed or Propped
High and Low
Med
Closed
w ood ch i ps on top of the fl avor screen during last 30 minu tes of coo king.
Remove roast from grill, carve and serve.
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Applesauce Rubbed Pork Rib Roast (6 servings)
ingredients
3 pounds pork rib roast
Prep - Pat pork roast dry with towel. Combine applesauce and
1 cup applesauce
seasonings into paste. Rub paste onto roast and refrigerate for at least
1/2 teaspoon salt
one hour. Wrap entire roast in heavy-duty aluminum foil.
3/4 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1 teaspoon marjoram
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.
Apple wood chips
(soak in water for 30 minutes)
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.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed or Propped
High and Low
Med
Closed
Broilmaster Cookbook • Recipes • Pork
Return to Main Menu
Broilmaster Cookbook • Recipes • Pork
Beer Grilled Pork Chops (6 servings)
ingredients
6 large pork loin chops (1 to 1 1/2 pounds)
Prep - Combine soy sauce, beer, brown sugar and ginger into a sealable
1/4 cup soy sauce
bag, mixing ingredients well. Place chops in plastic bag with marinade
1 can beer at room temperature
and refrigerate for up to 24 hours. Remove chops from marinade.
3 tablespoon brown sugar
2 teaspoons grated ginger root (fresh is best)
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 for
approximately 5 to 6 minutes per side, turning occasionally until
internal temperature reaches 160º to 170ºF.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
Low
Hi
Open
Return to Main Menu
Perfectly Grilled Ham (12 servings)
ingredients
Boneless fresh ham (3 to 4 pounds)
Prep - Place ham in a wrap of hea vy-duty aluminum foil. Mix
3/4 cup prepared chili sauce
remaining ingredients into a sa uce. Combine chili sauce, vinegar,
1/4 cup red wine vinegar
lemon juice and mustard in a bowl.
2 tablespoon lemon juice
1 teaspoon dry mustard
C oo king - Set one grid at the highest setting and the others at the lowest
1 clove minced garlic
setting. Set the burner to medium heat under the high grid. Pl a ce an oven-
Wood chips
safe meat thermometer into the hea rt of the ro as t. Cook wi th lid cl osed or
partially cl osed until the inte rnal tempe r ature is 170ºF.
As the ro ast approach es the inte rnal tempe r ature, open the foil and coat the
top of the ham with the sauce. Place wood chips on top of the fl avor screen
(apple chips recommended) during last 45 minu tes of coo king.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed or Propped
High and Low
Med
Closed
Broilmaster Cookbook • Recipes • Pork
Remove ham from grill, let set for 15 minu tes be fore ca rvi n g. Se rve wi th
salad, vegetab l es and favorite wi n e .
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Broilmaster Cookbook • Recipes • Pork
Cajun Pork Roast (10 to 15 Servings)
ingredients
8 pounds boneless Boston pork roast
1 cup chopped onion
3/4 cup chopped garlic
1/2 cup Tiger sauce
(See recipe in Sauces section)
1 teaspoon chopped parsley
1/2 cup Worcestershire sauce
2 tablespoon steak sauce
2-1/2 tablespoon dry mustard
1/2 teaspoon seasoned salt
6 ounces tomato paste
3 tablespoons brown sugar
Apple wood chips
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed or Propped
High and Low
Med
Closed
Prep - Make marinade sauce by combining chopped onion, chopped
garl i c, ch o p ped parsley, Wo rces te r s h i re sau ce, steak sau ce, dry
mustard, and Tiger sauce (see recipe). Mix well.
With a sharp knife, make cross slits into top of pork roast and rub sauce
into 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 lowest
setting. Set the burner to medium heat under the high grid. Wrap roast in
h eavy-duty aluminum foil. Pl a ce an oven-s a fe meat th e rm o m eter into the
h ea rt of the roast. Cook with lid closed or partially cl osed until the internal
te mpe r atu re is 170ºF. As the ro ast approach es the inte rnal te mperature,
o pen the foil and coat the top of the roast wi th a mixture of the to m ato
p as te and bro wn sugar. Pl a ce apple wood ch i ps on top of the flavor screen
d u ring last 30 minu tes of coo ki n g.
Remove ro as t, brush with to m ato pas te mixture, ca rve, and serve.
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Southwestern Leg of Lamb (8 to 10 Servings)
ingredients
1 leg of lamb (6 to 7 pounds) boned, fat
trimmed, and butterflied
2 tablespoons vegetable oil
1 small white onion chopped
7 garlic cloves chopped
Prep - Heat oil in a large skillet and cook chopped onion until it is
transparent. Add garlic and continue cooking until garlic turns light
brown. Add tomatillos, teq uila, chilies, salt, and sugar. Cook over
medium high heat to reduce the liquid and cook tomatillos. Let cool,
pour into blender and blend into smooth paste.
2 can of chipotle chili in adobo sauce, chopped
Cut lamb to an even thickness of 2 to 2 1/2 inches, sprinkle with salt
and ground black pepper. Rub half the paste into the lamb. Marinate
the lamb up to 1 day in the refrigerator. Bring the lamb to roo m
temperature before grilling.
1 teaspoon salt
Mix tomato paste and the brown sugar very well and set aside.
8 tomatillos, husked, rinsed, hulled and
cut into quarters
1/4 cup dark tequila
1 teaspoon coarse ground black pepper
1 tablespoon sugar
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Cooking - When ready to grill, set g rids at the medium setting.
Preheat grill to high. Cook lamb to desired degree of doneness (160ºF
Direct Grill
Closed
Medium
Hi
Open
Broilmaster Cookbook • Recipes • Lamb
for medium and 170ºF for well done) as meas u red wi th meat
thermometer. Remove the lamb from grill, slice and serve with salad,
vegetables, and dry red wine.
Return to Main Menu
Broilmaster Cookbook • Recipes • Lamb
Lamb Chops with Mint (6 servings)
ingredients
6 lamb chops with bone
Prep - In a sauce pan over a medium high heat, combine olive oil and
1 tablespoon olive oil
b u tter. Add green onions and cook for 2 minu tes. Add ch i cken broth
1 tablespoon butter
and vinegar. Simmer for another 2 minu tes until sauce begins to
1/4 cup chopped green onions with tops
2 tablespoons balsamic vinegar
1/4 cup chicken bro t h
th i cken, stir in half of mint. Pl a ce gri l l ed lamb ch o ps on platte r, cover
wi th sauce over top, garnish wi th remaining mint and se rve.
2 tablespoons fresh mint chopped
Cooking - Preheat grill to medium. Sp rinkle ch o ps wi th salt and pepper
Salt
and grill at medium heat until coo ked to des i red degree of doneness
Coarse ground black pepper
(160º for medium and 170ºF for well done) as meas u red wi th meat
therm o m eter. Add sear marks.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Closed or Propped
Medium
Med-Hi
Open
Pl a ce gri l l ed lamb ch o ps on platte r, cover wi th sau ce over top, garnish
wi th remaining mint and se rv e .
Return to Main Menu
Herb and Garlic Lamb Chops (6 servings)
ingredients
6 lamb chops
Prep - Combine olive oil, thyme, basil, rosemary, garlic, salt, and
1/4 cup olive oil
pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover
1 tablespoon fresh thyme, chopped
chops and refrigerate for at least 1 hour.
1 tablespoon fresh basil, chopped
2 teaspoons fresh rosemary, chopped
2 cloves garlic, minced
coo ked to desired degree of doneness (160º for medium and 170ºF fo r
1 teaspoon salt
1/4 teaspoon coarse black pepper
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Cooking - Preh eat grill to medium high. Grill over medium heat unt i l
Direct Grill
Closed or Propped
Medium
Med
Open
Broilmaster Cookbook • Recipes • Lamb
well done) as meas u red wi th meat therm o m eter. Se rve wi th salad and
v egetab l es.
Return to Main Menu
Glazed Salmon Supreme (4 servings)
ingredients
4 salmon filets
(1 inch thick, 6 to 8 ounces each)
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons grated lime rind
2 cloves garlic, minced
3 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 cilantro
1 teaspoon lime juice
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.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Closed or Propped
Medium
Med-Hi
Open
Broilmaster Cookbook • Recipes • Seafood
Return to Main Menu
Broilmaster Cookbook • Recipes • Seafood
Grilled Pineapple Tuna (4 servings)
ingredients
4 tuna steaks (8 ounces each)
Prep - M ix all ingred i e nts except pap ri ka in a glass baking dish. Add fish,
1 cup diced pineapple
cover, and allow to marinate in the refri ge r ator for several hours.
1 cup orange juice
1/4 cup lime juice
1/2 cup cooking sherry
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
1 tablespoon paprika
salt and pepper to taste
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.
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Grilled Trout
ingredients
4 trout, 16 ounce each
Prep - Clean fish (no need to filet), and leave on skin. In shallow dish,
1/4 cup lemon juice
whisk together lemon juice, butter, parsley, pepper and salt. Roll trout
4 tablespoons melted butter
in mix to coat inside and out. Cover and refrigerate up to 1 hour.
2 tablespoons minced parsley
Remove fish from coating mix and reserve remaining marinade.
(save sprigs for garnish)
1/2 teaspoon ground pepper
1/2 teaspoon salt
1/4 cup sliced, toasted almonds
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
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open
Medium
Hi
Open
Broilmaster Cookbook • Recipes • Seafood
with fresh parsley sprigs.
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Broilmaster Cookbook • Recipes • Seafood
Grilled Basil Shrimp (4 servings)
ingredients
Prep - Peel and de-vein shri mp. Mince garlic and basil. In a shallow
3 pounds fresh shrimp
1 tablespoon olive oil
bowl, mix olive oil and melted butte r. Stir in lemon juice, mu s ta rd, bas i l ,
3 cloves garlic
and garl i c. Season wi th salt and pep pe r. Add shri mp, and tos s. Cover,
Salt
and re fri ge r ate for at least 1 hour.
1/2 teaspoon ground pepper
1/3 cup butter, melted
Cooking - Set grids a t medium height. Preheat grill to high hea t.
Juice from 2 lemons
1 tablespoons Dijon or honey mustard
4 ounces fresh basil
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:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open
Medium
Hi
Open
Return to Main Menu
Grilled Potatoes (6 servings)
ingredients
6 medium potatoes
Prep - Wash and slice potatoes. Slice onion t hinly and chop garlic.
1 large onion
Spray large piece of foil with cooking oil spray. Place sliced potatoes
3 large garlic cloves
and onions on foil. Add garlic, spices, and butter. Seal the foil into a
1 tablespoon butter
package with the seams on top and sides.
Paprika (to taste)
Salt and pepper (to taste)
Cooking - Heat grill to medium high. Place foil pack on top rack for
about an hour or until potatoes turn crispy.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed or Propped
Warming Rack
Med-Hi
Closed
Broilmaster Cookbook • Recipes • Vegetables
Return to Main Menu
Broilmaster Cookbook • Recipes • Vegetables
Grilled Potato Wedges (6 servings)
ingredients
6 medium potatoes
Prep - Wash potatoes and slice into wedges (4 to 6 wedges from each
1 teaspoon of onion powder
potato). Spray large piece of foil with cooking oil spray. Place potato
1 teaspoon garlic salt
wedges on foil. Sprinkle on onion powder, garlic salt, pepper, and
1 tablespoon coarse black pepper
paprika. Seal the foil into a package with the seam on top and sides.
1 tablespoon paprika
Cooking - Heat grill to medium high. Place foil pack on warming rack
for about an hour or until potato wedges turn crispy.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed or Propped
Warming Rack
Med-Hi
Closed
Return to Main Menu
Baked Potato on the Grill (1 serving per potato)
ingredients
1 potato per person (size of your choice)
Prep - Wash potato and rub skin with vegetable oil. Place potato on
Vegetable Oil
piece of aluminum foil. Sprinkle with coarse pepper and salt. Seal the
Salt and pepper
foil around the potato.
Cooking - Heat grill to medium high. Place potatoes on warming rack,
or on cooking grid set at the highest le vel. 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:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
Closed
Warming Rack
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Broilmaster Cookbook • Recipes • Vegetables
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Broilmaster Cookbook • Recipes • Vegetables
Spicy grilled corn (6 servings)
ingredients
6 ears of corn with husk on
Prep - Peel back the husk (leave attached) and remove the corn silk.
6 tablespoons butter, room temperature
Rinse corn and dry. Mix butter and seasonings in a b owl. Brush or
Seasoned salt to taste
spread butter over the corn. Replace the corn husks and twist the ends
Cayenne pepper to taste
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.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Indirect Grill
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Grilled Polenta (6 servings)
ingredients
1 cup instant polenta (coarse corn meal)
Prep - In large saucepan, heat oil and add finely chopped onion and
2 tablespoons olive oil
garlic. Sauté for 5 minutes until onion becomes transparent. Do not
3 cups non-fat chicken stock
brown. Add salt, water, pepper, and chicken stock; bring to boil. Add
1/2 cup water
instant polenta slowly, stirring for 8 minutes until smooth and slightly
1/2 small red onion
hard. Stir in the cheese and quickly pour the polenta into an 8- or 9-
1 clove garlic
inch square oiled or non-stick pan. Smooth with spatula, cover and
1/2 teaspoon salt
1 tablespoon Parmesan cheese
Coarse ground pepper
place in refrigerator to cool for 2 to 3 hours.
Cooking - Heat grill to medium high. Slide po l e nta from pan to cook
d i rec tly on grid. Grill 6 minu tes on ea ch side until crisp. Se rve and enjo y.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Closed
Medium
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Broilmaster Cookbook • Recipes • Vegetables
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Broilmaster Cookbook • Recipes • Vegetables
Grilled Eggplant
ingredients
2 medium eggplant (about 1 1/2 pounds total)
Prep - Wash eggplant and pat dry. Cut into 1-inch slices. Mix olive oil,
2 tablespoons olive oil
garlic, salt and pepper.
1 teaspoon minced garlic
Salt and pepper to taste
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.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open
Medium
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Eggplant Italiano
ingredients
2 medium eggplant (about 1 1/2 pounds total)
Prep - Wash eg gp l a nt and pat dry. Cut into 1-inch th i ck slices. In a bo w l ,
1/3 cup olive oil
mix together olive oil, garl i c, basil, oregano, salt and pep pe r. Brush a
4 tablespoons grated Parmesan cheese,
coating of oil mixtu re on eg gp l a ntand place eg gp l a nt slices on grill.
2 tablespoons minced garlic
1 tablespoon chopped basil
1 teaspoon chopped oregano
Salt and coarse black pepper to taste
Cooking - Heat grill to medium high. Grill eg gp l a nt until very tender
and partly ch a rred, turning frequentl y, about 5 minu tes per side.
Sp rinkle top wi th grated ch eese and co nt i nue grilling until the ch eese is
mel ted. Remove and se rve hot.
Method:
Lid:
Grids:
Temperature:
Smoker Shutter:
Direct Grill
Open or Propped
Medium
Med-Hi
Open
Broilmaster Cookbook • Recipes • Vegetables