1. food and drink
2. barbecues and grilling

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OUTDOOR CHEF
Master Grilling Recipes
Leslie L. Sassaman
Dacor Corporate Chef
©2001 Dacor
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T
he sizzling sound, the smoky aroma, and the taste of
pure grilling delight, it’s no wonder so many people
enjoy outdoor cooking. Outdoor cooking is no longer
just a barbecue, but instead a culinary art, a passion,
and an unmistakable experience.
As you begin cooking on your Dacor Outdoor Grill, you’ll find
that it’s easy to become a Master Outdoor Chef. We have
included over 50 time-tested recipes for perfectly prepared
chicken, beef, fish and vegetables, plus mouth watering
marinades, sauces, rubs, side dishes, and quick reference charts
on over one hundred grilling items. Symbols for grilling,
rotisserie and smoking are included on several of our recipes,
referring you to the suggested method of cooking.
Creating, testing and preparing these new grilling recipes has
been a personal and professional pleasure. I know you’ll be
pleased with the results delivered by your Dacor Outdoor Grill.
Special thanks to my Assistant Chef, Heather Kahn for her
inspiration and creativity.
Enjoy cooking under the sky, whether during the day or night!
Leslie L. Sassaman
Dacor Corporate Chef
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Table of Contents
Different Ways to Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Grilling Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Indirect Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Direct Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Rotisserie Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Rotisserie Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Smoking Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Sauces, Rubs and Marinades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Side Dishes and Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Grilled Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Main Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Minimum Safe Internal Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
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Different Ways
to Grill
Dacor Outdoor Grills provide you with
many different options when preparing your
favorite recipes. With the convenience,
flexibility and control of a gas grill you can
choose from indirect or direct grilling,
rotisserie and smoking options.
I NDIRECT G RILLING is a cooking
process that involves placing
the food away from the heat
source. If you prepare a meal
using the indirect method, turn the
two outside burners “On” and place your
food in the middle section of the grill, above
the unlit burner. The residual heat from the
two burners indirectly heats and prepares
your meal. This method of cooking is
especially effective when preparing tougher,
larger cuts of meat that require longer
cooking times. For larger cuts of meats and
roasts use a “V” shaped rack. This will elevate
the meat for more even cooking and
eliminate the need for flipping or rotating.
D IRECT G RILLING involves cooking over an
active burner or using the infrared rotisserie
burner, which also applies direct cooking
heat. This is a very hot method of cooking,
2
grilling between 400-600 degrees. The high
heat provides an excellent sear, sealing in all
the flavorful juices and browning the surface
with a crisp delicious crusted coating.
ROTISSERIE G RILLING uses the
infrared burner located on
the back wall of your Dacor
Outdoor Grill. This method
of cooking is an excellent way of
preparing chicken, game hens, ducks, pork
loins and boneless rib roasts. Use the rotisserie
rod and forks to position your meal perfectly
in relationship to the infrared burner. As
the motor slowly rotates, the meat sears and
cooks evenly on all sides, producing a
flavorful, crispy-browned and juicy meal.
S MOKING couldn’t be easier with
our removable stainless steel
smoker tray. The hinged door
design and variable location
positioning make smoking
convenient and successful. So whether you
are smoking salmon fillets or a beef roast on
the rotisserie, you can enjoy the rich added
flavor it produces.
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Grilling
Basics
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How to Use
the Grill
Since you own a Dacor Outdoor Grill you may
wonder if “Lighting the Grill” means turning
on the halogen lights or igniting the burners.
In either case it’s as easy as flipping a switch or
rotating a knob. There are, however, a few things
to consider before lighting your gas grill.
n Always open the canopy hood before
igniting the grill. Make sure that the gas valve
to the grill is open and flowing.
n Light one burner at a time, pressing
in on the control knob and turning it
counterclockwise until you hear a clicking
ignition sound.
n Your burners should ignite within 4 to
n Repeat this step when lighting the
additional burners.
n For detailed instructions please consult
your Use and Care manual.
n Preheat the grill for 15 to 20 minutes
before cooking to ensure it’s hot and ready
to cook.
n The length of time it takes to grill depends
on many factors—is the meat at room
temperature, is it completely defrosted, how
many pounds, flame settings, etc.
n Refer to the indirect, direct and rotisserie
charts to help estimate cooking times.
10 seconds. Note that the controls start on
HIGH. As you turn the knob counterclockwise
the flame will turn lower.
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Grilling Tips
n Thinner cuts of meat should be cooked at
a high heat and as quickly as possible to
retain juices and get a nice sear.
n Most importantly, the barbecue needs
constant attention. For best results, keep a
watchful eye on the food at all times.
n Medium thick foods should be started on
high heat to sear the food, then either
moved to a cooler part of the barbecue or
lower the heat to fully cook the food.
n Bring foods to room temperature before
grilling. They should also be thawed
completely before grilling. This will prevent
the food from being cold in the center and
cooked on the outside. It also allows the
meat to cook more fully.
n Be organized. Prepare as much in advance
as possible. Marinate meats well in advance
for better flavor. Have all supplies, tongs,
spatulas, and hot pads handy.
n Have a clean plate ready to place the
cooked foods onto—NOT the plate the raw
meat was marinated in or carried out to the
barbecue on.
n When using direct heat, start out cooking
on a hot grill. Heat the grill with the canopy
lid down for 15 minutes. To see if the grill is
hot enough, hold your hand about 5 inches
from the cooking surface. If you can hold
your hand there for more than 5 seconds, it
is not ready yet. Start with a hot grill and
adjust from there—you will have better
control of your heat. Also, foods will not
stick to the grates if they are hot.
6
n Thick items also need to be seared quickly
to lock in the juices, then finished on a
lower temperature to fully cook.
n Barbecue sauces and other marinades that
have sugars in them should be brushed onto
the food in the last 30 minutes of cooking.
Otherwise the sugars will caramelize too
quickly, causing the food to burn on the
outside. If it is an item that cooks fairly
quickly, though, the sauce may be brushed
on at the beginning. Hamburgers are a good
example of these.
n Foods with the bone in, such as chicken
pieces, begin cooking with the bone side
down. This will begin the cooking process
without causing the breast meat side to cook
too quickly.
n To prevent steaks and other meats with fat
around them from curling, slit the fat with a
knife.
n To prevent flare-ups, trim off the excess
fat around the meats.
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n Some trials may be necessary to achieve
the right temperatures to cook various foods.
Thin items may dry up too quickly on too
high of a heat, while really thick items may
only sear on the outside and remain raw inside.
n There is no need to grease the grates
before placing the meat on the grill. If you
allow the grill to come up to a high heat,
meats will not stick to the grates. Also, the
foods should be allowed to caramelize and
cook fully before flipping. Most of the time,
you will see the edges turn darker or more
opaque when the food is ready to be flipped.
n It is best to use tongs to flip meats instead
of a meat fork. The meat fork will pierce the
food, letting flavorful juices run out.
n Only flip the foods once, as multiple
flipping can cause the meats to dry out.
and is a fast process, leaving the canopy lid
down will produce the best results. Just
remember, for longer cooking times leave it
down. Since some items, such as hamburgers
and hot dogs, cook for a short period of
time, it doesn’t really matter whether you
leave it up or down. It is easier, however, to
monitor the food’s progress with the canopy
lid up.
THE U SE OF ALUMINUM F OIL
Using foil is a great way to prevent smaller
cuts of meat and vegetables from falling
through the grates. It also allows the food
wrapped in foil to steam—which locks in
juices, flavors, and vitamins. Be careful when
opening foil packets, as escaping steam can
burn you. Please see the grilling charts for
foods recommended to be wrapped in foil.
n Do you leave the canopy lid up or down?
Good question! Leaving it up causes some
temperature loss and may increase the
cooking time. Leaving it down causes the
temperature to rise very quickly as the heat is
trapped inside. Foods may cook too quickly.
Since grilling is best at high temperatures
VERY IMPORTANT
Flare-ups happen faster when the canopy lid is
down, so keep a watchful eye on your grilled foods.
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Marinating Meats
Marinating not only adds flavor, it also
tenderizes the meats and prevents
carcinogens from penetrating the meat.
Here are a few rules to get the best results
when marinating:
½
n
cup of marinade is enough for each
pound of meat. If it is a large roast, more
may be needed.
n The food should be turned in the marinade
every once in a while so that the marinade is
able to flavor all sides of the food.
n Heavy-duty plastic bags are great to
marinate foods. Some marinades may be high
in acids, such as fruit juice-based marinades
and some metal utensils may react with these
acids. Acids can impart a metallic flavor into
the food and can also discolor the metal.
It is best to use plastic or glass containers
to marinate.
n Thicker cuts of meat, such as beef, lamb
and pork, may be marinated for up to 24 hours.
n Thinner cuts of meat, such as chicken
breasts and turkey cutlets, should be
marinated for no longer than 2 hours.
8
n Fish and shellfish should be marinated
for no longer than 1 hour.
n Refrigerate all meats while they are
marinating, but allow the meats to come to
room temperature before placing them on
the grill. This should take no more than
20 minutes.
n Never consume a marinade in which the
raw meat has been soaking. The meats can
transfer harmful bacteria to the sauce. If you
wish to use this marinade, place it in a
saucepan and bring it to a boil. Simmer for
at least 15 minutes.
n For great marinating ideas, see recipes in
the Sauces, Rubs, and Marinades section of
this book on page 31.
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Grilling Essentials
This is a small list of accessories you may need
while barbecuing. Through your own research,
you will decide what works best for you:
n LONG-HANDLED TONGS—I prefer the
traditional aluminum set because the “grill”
ones have so much tension, they require a
strong grip.
n WIDE SPATULA—there are some fabulous
spatulas on the market for grilling. A four-inone, with a serrated edge, scraper edge, regular
spatula usage, and a bottle opener end is
the greatest invention I’ve seen in a long time.
n MARINADE BRUSH OR BARBECUE
are good for adding barbecue
sauce in the last 10 minutes of cooking. A
mop is used to add moisture to the food
while it is cooking. It is usually something
that will not affect the caramelization of the
meat—meaning it will not add sugar and
cause the meat to brown even faster. Mop
recipes are usually made up of wine, beer,
stocks, vinegars, herbs, etc. A mop is just
that—but smaller. It looks like a mini mop
with a wood handle.
MOP BRUSHES
n M ETAL OR BAMBOO SKEWERS—Either of
these work well for grilling applications. If
you use the bamboo skewers, soak them in
hot water for at least 30 minutes before
stringing the food onto them. This will help
prevent them from burning while on the
grill (they will still burn, however), and it
also prevents them from splintering while
stringing the food onto them.
n APRON—Let’s face it—grilling is not a clean
form of cooking! An apron will protect your
clothes, and it also has very useful pockets
for utensils, thermometers, etc.
n THERMOMETER—some sort of instant read
thermometer is a great tool to have. This
will ensure proper doneness for your meats.
There are some great ones out there—a
regular instant-read with a stem and a dial, a
stem with a wire and digital read-out (this
one can be left in the food and display
screen placed somewhere outside the grill).
I really do love the thermometer forks. This
is a plastic meat fork with metal tongs. The
metal tongs read the internal temperature of
the meat when placed into the food. It is
important not to pierce the food until you
think it is ready, so that valuable juices are
not lost.
n HOT PADS—This is THE MOST
IMPORTANT thing you can have by your
grill. I know this from experience! The grill
provides powerful flames, so the canopy lid,
grill, food etc will be hot. Buy the ones with
the extra long sleeves.
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Indirect Cooking Chart
Beef / Veal / Lamb
Boneless chuck
steak
Weight
¾–1 inch
Doneness
Rare
Med rare
Med
Well Done
1 inch thick Med rare
Boneless sirloin
1 inch thick Med
steak
2–3 lbs
Eye round roast
Med rare
Med
–1 inch thick Med
Flank steak
inch thick Well done
Ground meat patties
4 per pound
4–6 lbs
Rib eye roast
Med rare
Med
4–6 lbs
Rib roast
Med rare
Med
3–5 lbs
Round tip roast
Med rare
6–8 lbs
Med rare
1
inch
thick
Steaks
Med rare
porterhouse, rib,
Med
1¼‒1½ inch Med rare
rib eye, sirloin,
thick
t-bone
Med
2–3 lbs
Tenderloin roast
Rare
Med rare
4–6 lbs
Rare
Med rare
1 inch thick Med rare
Tenderloin steak
Med
1½ inch thick Med rare
Med
3–3½ lbs
Top round roast
Med
4–6 lbs
Med
thick
½
¾
¾
10
Temperature Minutes per side / Total Time
135˚
145˚
160˚
170˚
145˚
160˚
145˚
160˚
160˚
170˚
145˚
160˚
145˚
160˚
145˚
145˚
145˚
160˚
145˚
160˚
140˚
145˚
140˚
145˚
145˚
160˚
145˚
160˚
160˚
160˚
11–13 min per side / 22–26min total
13–14 min per side / 26–28 min total
16–18 min per side / 32–36 min total
18–20 min per side / 36–40 min total
1–1 hrs total
1 hr–2 hr total, on “v” shaped rack
9–11 min per side / 18–22 min total
10–12 min/20–24 min total
¾
¼
¼
½ ¾
¼
½ ¾
¼ ½
¼ ½
1–1 hrs
1 –1 hrs, on “v” shaped rack
1–1 hrs
1 –1 hrs, on “v” shaped rack
1 –1 hrs total
2 –2 hrs total, on “v” shaped rack
8–10 min per side / 16–20 min total
10–12 min per side / 20–24 min total
10–11 min per side / 20–22 min total
11–13 min per side / 22–26 min
½–¾ hr
¾–1 hr
1–1¼ hrs
1¼–1½ hrs, on “v” shaped rack
8–10 min per side / 16–20 min total
10–11 min per side / 20–22 min total
9–11 min per side / 18–22 min total
11–13 min per side / 22–26 min total
30–40 min per side / 1–1¼ hrs total
45–50 min per side / 1½–1¾ hrs total
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Item
Weight
Doneness
Temperature Minutes per side / Total Time
Top round steak
1 inch
145˚
160˚
145˚
160˚
160˚
170˚
160˚
160˚
160˚
12–13 min per side / 24–26 min total
14–15 min per side / 28–30 min total
12–14 min per side / 24–28 min total
14–16 min per side / 28–32 min total
7–8 min per side / 14–16 min total
8–9 min per side / 16–18 min total
1¾–2 hrs total, on “v” shaped rack
1¼‒1½ hrs, on “v” shaped rack
2¼‒2½ hrs, on “v” shaped rack
Veal chops
1 inch
Veal loin roast
Veal rib roast
Lamb boneless
rolled leg roast
Lamb boneless
rolled shoulder roast
Lamb chop
3–5 lbs
3–5 lbs
4–7 lbs
Med rare
Med
Med rare
Med
Med
Well done
Med
Med
Med
2–3 lbs
Med
160˚
1½‒1¾ hrs total, on “v” shaped rack
1 inch
Lamb whole
leg roast
5–7 lbs
Med rare
Med
Med rare
Med
145˚
160˚
145˚
160˚
8–9 min per side / 16–18 min total
9–10 min per side / 18–20 min total
1¾‒2 hrs
2¼‒2½ hrs, on “v” shaped rack
Reheat
Med
Well Done
Med
Well Done
Reheat
140˚
160˚
170˚
160˚
170˚
140˚
Reheat
140˚
Reheat
140˚
Reheat
140˚
10–12 min per side / 20–25 min total
10–12 min per side / 20–24 min total
17–20 min per side / 35–40 min total
1–1¼ hrs
1¼‒1½ hrs, on “v” shaped rack
1¼–1½ hrs
cooked on “v” shaped rack
1½–1¾ hrs
cooked on “v” shaped rack
2–2¼ hrs
cooked on “v” shaped rack
10–12 min per side / 20–24 min total
1½ inch
Pork
Bratwurst sausage
Pork chop, bone-in
3–4 lbs
¾ inch thick
1¼–1½ inch
2–4 lbs
3–5 lbs
4–6 lbs
Pork boneless
top loin roast
Fully cooked ham
boneless half
Fully cooked ham
3–4 lbs
boneless portion
Fully cooked ham
5–8 lbs
smoked picnic
Ham slice fully cooked 1 inch
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Item
Weight
Doneness
Temperature Minutes per side / Total Time
Pork loin blade
Pork loin center
rib roast
Pork rib,
crown roast
Pork rib,
country style
Pork ribs,
loin back or
spareribs
Pork tenderloin
3–4 lbs
3–5 lbs
170˚
160˚
170˚
160˚
1¾–2 hrs, on “v” shaped rack
1¼–1½ hrs, on “v” shaped rack
6–8 lbs
Well done
Med
Well done
Med
2–4 lbs
Well done
170˚
45–75 min per side / 1½–1¾ hrs total
2–4 lbs
Med
160˚
37–45 min per side / 1¼–1½ hrs total
¾–1 lb
Med
160˚
½‒¾ hr, on “v” shaped rack.
1¼–1½ lbs
Well done
2½–3 lbs
3½–4 lbs
4½–5 lbs
Chicken breast half, 4–5 ounces
skinned and boned
Chicken quarters
2½–3 lbs
Well done
180˚
in thigh
180˚
in thigh
Start bone-side down, 45 min 1st side
15-20 min 2nd side, 1–1 hr 20 min total
1–1¼ hrs total
1¼‒1½ hrs total
1¾‒2 hrs total, on “v” shaped rack
7–9min per side /15–18 min total
Cornish game hens 1½ lbs
Well done
2–2¼ hrs, on “v” shaped rack
Poultry
Chicken broiler
fryer, half
Chicken whole
12
Well done
170˚
Well done
180˚
in thigh
180˚
in thigh
180˚
in thigh
180˚
in thigh
180˚
in thigh
180˚
in thigh
Cornish game
hens, half
Chicken piecesbone-in, skin on
Pheasant
¾ lb
Well done
2–2½ lbs
Well done
2–3 lbs
Well done
Quail
4-6 ounces
Well done
25–30 min per side /50–60 min total
1–1¼ hrs total, on “v” shaped rack
20–25 min per side / 40–50 min total
Start bone-side down, 25–30 minutes
per side / 50–60 min total
1–1½ hrs total, on “v” shaped rack
30 min, cooked on “v” shaped rack
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Weight
Turkey
6–8 lbs
8–12 lbs
12–16 lbs
Turkey breast whole 4–6 lbs
6–8 lbs
Turkey breast
4–6 ounces
tenderloin steak
Turkey drumstick
‒1½ lbs
Turkey hindquarters 2–4 lbs
Turkey tenderloin
8–10 ounces
Turkey thigh
1–1½ lbs
½
Doneness
Temperature Minutes per side / Total Time
Well done
180˚
in thigh
Well done
Well done
180˚
in thigh
170˚
Well done
Well done
Well done
Well done
180˚
180˚
170˚
180˚
1¾‒2 hrs
2½‒2¾ hrs
3–4 hrs, cooked on “v” shaped rack
52–60 min per side, 1¾‒2 hrs total
1¼–1½ hrs per side, 2½‒2¾ hrs total
7–9 min per side /15–18 min total
25–30 min per side / ¾‒1 hrs total
30–37 min per side / 1–1¼ hrs total
12–15 min per side / 25–30 min total
Bone side down 25–30 min per side /
50–60 min total
Seafood and Shellfish
Dressed fish
½–1½ lbs
Fish fillets,
steaks cubes
Sea scallops
Shrimp
Medium
Shrimp
Jumbo
½‒1 inch
12–15 per lb
20 per lb
12–15 per lb
Flakes
with fork
Flakes
with fork
Opaque
Opaque
and pink
Opaque
and pink
10 min per side per ½ lb
20–22 min per ½ lb total
2–3 min per side per ½–inch thickness
4–6 min per ½ inch thickness
2–3 min per side / 5–7min total
3–4 min per side / 6–8 min total
4–5 min per side / 8–10 min total
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Direct Cooking Chart
Item
Weight
Doneness
Temperature Minutes per side / Total Time
Beef/Veal/Lamb
Beef boneless
sirloin steak
Flank steak
Beef ground
meat patties
Beef steak (blade,
chuck, top round)
Beef steak (blade,
chuck, top round)
Steak: porterhouse,
rib, rib eye, sirloin,
t-bone, tenderloin,
top loin
Veal chop
Lamb chop
1 inch thick
Rare
Med rare
1½ inch thick Med
Rare
Med rare
Med
¾–1 inch
Med
½–¾ inch
Med
4 per lb
1 inch
Med rare
direct heat
Med
1½ inch
Rare
Med rare
Med
1 inch
Med rare
Med
1¼‒1½ inch Med rare
Med
1 inch
Med
1 inch
Med rare
Med
140˚
145˚
160˚
140˚
145˚
160˚
160˚
160˚
5–7 min per side / 10–14 min total
7–9 min per side / 14–18 min total
9–11 min per side / 18–22 min total
11–13 min per side / 22–26 min total
13–15 min per side / 26–30 min total
15–17 min per side / 30–34 min total
6–7 min per side / 12–14 min total
6–7 min per side / 12–14 min total
145˚
160˚
140˚
145˚
160˚
145˚
160˚
145˚
160˚
160˚
145˚
160˚
7–8 min per side / 14–16 min total
9–10 min per side / 18–20 min total
7–8 min per side / 14–16 min total
9–13 min per side / 19–26 min total
13–16 min per side / 27–32 min total
4–6 min per side / 8–12 min total
6–8 min per side / 12–15 min total
7–8 min per side / 14–16 min total
9–11 min per side / 18–22 min total
9–12min per side / 19–23 min total
5–7 min per side / 10–14 min total
7–8 min per side / 14–16 min total
¾ inch
1¼‒1½ inch
5–6 per lb
160˚
170˚
140˚
4–5 min per side / 8–11 min total
12–15 min per side / 25–30 min total
1½‒2½ min per side / 3–5 min total
Pork
Pork chop
Frankfurters,
smoked bratwurst
14
Med
Well done
Reheat
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Item
Page 22
Weight
Doneness
Temperature Minutes per side / Total Time
Chicken broiler
fryer, half
1¼–1½ lb
Well done
180˚
in thigh
Bone side down
20–25 min per side / 40–50 min total
Chicken breast half,
skinned and boned
Chicken Pieces,
Bone in
Turkey breast
tenderloin steak
4–5 ounces
each
2–2½ lbs
Well done
170˚
6–8 min per side / 12–15 min total
Well done
4–6 ounces
Well done
180˚
in thigh
170˚
Bone side down
17–22 min per side / 35–45 min total
6–8 min per side / 12–15 min total
Dressed fish
½–1½ lbs
Fish fillets,
steaks, cubes
Lobster tails
½–1 inch
thick
6 ounces
8 ounces
Flakes apart
with fork
Flakes apart
with fork
Pink and
Opaque
Sea scallops
Shrimp
Medium
Shrimp
Jumbo
12–15 per lb
20 per lb
Poultry
Fish and Shellfish
12–15 per lb
Opaque
Pink and
Opaque
Pink and
Opaque
3–5 min per side /
7–9 min per ½ lb total
2–3 min per side /
4–6 min per ½ inch thickness total
Tail facing down
3–5 min per side / 6–10 min total
6–8 min per side / 12–15 min total
1–2 min per side / 2–4 min total
2–3 min per side / 5–6 min total
2–3 min per side / 6–8 min total
15
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Page 23
Preparation
Precooking Time
Direct Grilling Time on High
Vegetables
Acorn or
butternut squash
Artichoke
16
Halve squash
None
and wrap in foil.
Boil or steam for 30
30 minutes
minutes or until soft.
Cut in half.
Asparagus
Snap off base. Drop in 3–4 minutes
boiling water. Drain.
Baking-size potatoes Scrub potato, poke with None
or sweet potatoes
fork in center. Lightly
½ lb each
oil and wrap in foil.
Button mushrooms Scrub mushrooms. Pat None
dry. Place on metal or
soaked wooden skewers.
Corn on the cob
Clean out silk. Rewrap None
with greens. Truss corn
with string. Soak in water
for 30 minutes.
OR clean out silk and
greens. Wrap in foil with
butter and salt.
Eggplant
Cut into 1 inch pieces
None
crosswise. Brush lightly
with oil. Season with salt.
Fennel
Cut off stem. Drop in
10 minutes. Cut
boiling water. Drain.
into 1 inch pieces
Fresh baby carrots Rinse. Drop in boiling 3—5 minutes
water. Drain and brush
lightly with oil.
Garlic, whole bulb Cut off the top of the
None
bulb. Pour small amount of
olive oil in center. Salt
and pepper. Wrap with foil.
10 min per side/ 20 minutes total
Leeks
2½ min per side
5 min total
Cut off green part.
Cut in half lengthwise.
Wash very well.
None
2½‒3½ min per side
5–7 minutes total
1–3 min per side
3–5 minutes total
30–37 min per side
1–1¼ hours total
1½‒2½ min per side
3–5 minutes total
12–15 min per side
25–30 minutes total
4 min per side
8 minutes total
2½ min per side
5 minutes total
1½‒2½ min per side
3–5 minutes total
25–30 min total
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Page 24
Item
Preparation
New potatoes
Halve potatoes. Wrap in None
foil with butter and salt.
Remove stems.
None
Leave whole or slice
into ½ inch pieces.
Rinse well
None
Portobello
Mushrooms
Scallions or
green onions
Sweet peppers to
grill – yellow,
green, orange, red
Precooking Time
Tomatoes
Rinse and pat dry
None
Remove seeds and stem.
Cut into quarters and
grill pieces.
Rinse and pat dry. Place None
on grill and blacken
all sides. Place blackened
pepper in a bowl and
cover with plastic wrap or
foil to let skin steam
off. Peel, seed, and remove
pith. Pepper may be
grilled to reheat.
Remove stem end.
None
Zucchini and
yellow squash
Cut lengthwise
into inch slices
Sweet peppers to
roast – yellow,
green, orange, red
¼
None
Direct Grilling Time on High
20–25 min total
2½–3½ min per side
5–7 min total
1–1½ min per side
2—3 min total
2½–3½ min per side
5–7 min total
4–5 min per side
8–10 min total
2½–3½ min per side
5–7 min total
2½–3½ min per side
5–7 min total
17
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Page 25
Preparation
Precooking Time
Direct Grilling Time on High
Cut apple in half
and core.
Peel and cut in half
Brush with vegetable oil
Cut in half, peel and
cut into 1 inch spears
Cut in half, remove pit
Cut into ½ in rounds
Cut in half, peel and
cut into 1 inch spears
Cut in half and core
Cut into ½–1 inch rings
Peel and cut in half
Cut into cubes and
put onto skewers
None
2–3 min per side
4–6 min total
1 min per side
2 min total
½ min per side
1 minute total
2 min per side / 4 min total
½ min per side / 1 min total
½ min per side
1 min total
1–2 min per side / 2–4 min total
1–2 min per side / 2–4 min total
1 min per side / 2 min total
1 min per side / 2 min total
Fruit
Apple
Banana
Mango
Nectarine
Orange
Papaya
Pear
Pineapple
Plantain
Watermelon
18
None
None
None
None
None
None
None
None
None
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Page 26
Rotisserie
Instructions
and Tips
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Page 28
How to Use
the Rotisserie
n Check the food to make sure it is rotating
evenly. If not, remove the rotisserie rod and
meat and readjust its placement.
The rotisserie uses the infrared element on
the back of the grill wall to sear meats evenly
on all sides. The meat is placed on a spit
that will rotate in front of the infrared
element. Searing the meat quickly will help
lock in juices, producing flavorful, crispybrowned and juicy products.
n Close the canopy lid.
n Slide one rotisserie fork onto the rotisserie
rod to the center. Tighten it slightly.
n Place meat onto the rotisserie rod,
securing it with the rotisserie fork. See
page 23 on how to truss poultry to help
keep the meat in place.
n Slide second rotisserie fork onto rod and
tighten it.
n Insert pointed end of rod into rotisserie
motor and rest the blunted end on bracket
to the left.
n Turn the far right knob on—this is the
rotisserie control knob.
n Follow the times and temperatures on the
Rotisserie Cooking chart on page 24.
n To check for doneness, turn the rotisserie
motor off. Take an internal temperature of
the food with an instant read thermometer.
n If the food is done, turn off the motor
and the rotisserie burner and remove the
entire rotisserie rod with hot pads. Place on a
clean cookie sheet.
n Use hot pads to loosen the wing nuts and
remove the rotisserie rod and forks.
n Allow the meat to rest for 10 to
15 minutes before carving (see note on
“Carry-over Cooking” on page 92).
n Clean rotisserie rod and forks with hot
soapy water and the coarse side of a sponge.
n Loosen wing nuts on the rotisserie forks
to center the meat in front of the infrared
burner (the white ceramic piece in the back
of the grill). Tighten the wing nuts firmly.
n Make sure the rotisserie is plugged in and
turn the switch on to rotate the meat.
21
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Page 29
Rotisserie Tips
n If the food is not rotating properly, it will
not cook evenly. Make sure that it is turning
at an even pace.
n All times and temperatures in the rotisserie
charts are guidelines based on using the infrared
rotisserie burner only. However, if you feel you
need more heat, the grill elements may be
turned on at the same time as the rotisserie
burner. Frequently check the food for doneness.
n The length of time it takes to rotisserie
cook the food depends on many factors—
is the meat at room temperature, is it
completely defrosted, how many pounds is
it, etc. The Rotisserie Cooking chart should
serve as a guide to estimate approximately
how long the food will take to cook. After
becoming familiar with your grill, however,
you will become the master at your own
timing and your own techniques for
rotisserie cooking.
n The maximum amount of weight that the
n If you have a favorite oven-roasted meat,
this recipe can easily be replicated on a
rotisserie. Follow the times and temperatures
in the Rotisserie Cooking chart.
n A pan may be placed underneath the
rotisserie-cooked item to catch drippings.
n The rotisserie can be used in combination
with the smoker. See Smoking Tips to
operate the smoker, and refill the chips
often to get the best flavor.
n Keep the canopy lid closed while
rotisserie cooking. This will help lock in the
juices and shorten cooking time.
n Baste meats during the last 30 minutes
while rotisserie cooking. This will prevent
sugary marinades from browning too fast.
n Tender meats are best on the rotisserie,
due to the quick and intense sear.
rotisserie can hold is 15 pounds. A 15-pound
turkey should turn and sear correctly using
the rotisserie burner.
n Let meats rest for about 10 to 15 minutes
before carving. This will allow the juices to
redistribute through the meat.
n Always use cotton string to truss meats.
n Various marinades and rubs can be used
Do not use nylon or plastic string, as it will
melt. To properly truss meats, see Trussing
Poultry or Meat on the opposite page.
22
n The rotisserie does not need to be
preheated before using it. In fact, it will be
easier to place the skewer in the proper
brackets before turning the infrared burner on.
on rotisserie-cooked foods. See the Rotisserie
Recipes in this book.
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Page 30
Trussing Poultry
or Meat
n Pull the ends of the
string down towards the
tail and pull the string back
along the body, tucking the
string into the thighs.
Trussing means to tie meat or poultry with
string before cooking in order to give it a
compact shape for more even cooking and
better appearance. It is important to truss
meat and poultry while using the rotisserie.
This will help the spit turn at a more even
rate and help the food cook and brown
more evenly.
n Pull the string back
over the wings.
n Remove neck and gizzard from the bird’s
cavity. Rinse the bird with cool running
water and pat dry with paper towels.
n Fold wings back, so
that they are resting
behind its neck.
n Cut a piece of cotton
string about 24 inches
long, depending on the
size of the bird. Do not
use plastic string or fishing
line to truss the bird.
n Pull one end of the string
securely underneath the
backbone at the neck
opening. Tie the two ends of
the string with a secure knot.
n Place one of the
rotisserie forks onto the
rotisserie rod. Slide bird
onto rotisserie rod. Place second rotisserie
fork onto rod and center the two forks and
the bird in front of the rotisserie burner.
Tighten the wing nuts to secure the bird.
n Spin the rod in your hands to make sure
the bird is properly balanced. If it is not,
readjust its placement. This is very important
because if it is not secure, the bird will
cook unevenly and will not rotate on the
rotisserie properly.
n Lay the bird breast
side up. Pass the middle
of the string underneath
the joints of the drumstick,
and cross the end of the
strings to make an “X”.
23
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Rotisserie Cooking Chart
Weight
Doneness
Beef rib eye
roast
4–6 lbs
Beef tri-tip
4–6 lbs
Beef rib roast,
boneless
4–6 lbs
Chicken,
whole fryer
Cornish game hens
Turkey, whole
Turkey breast
Lamb leg, boneless
Pork loin roast
3–4 lbs
5–7 lbs
lb
10–13 lbs
5–6 lbs
4–7 lbs
3–5 lbs
Pork butt, bone-in
3–5 lbs
3–5 lbs
3–4 lbs
Rare
Medium
Well done
Rare
Medium
Well done
Rare
Medium
Well done
Well done
Well done
Well done
Well done
Well done
Medium
Medium
Well done
Medium
Well done
Reheat
Ham, boneless
24
7:40 PM
¾
Temperature Time
145˚
155˚
165˚
145˚
155˚
165˚
145˚
155˚
165˚
170˚
170˚
170˚
170˚
170˚
160˚
160˚
170˚
160˚
170˚
140˚
¼
¾
½ ¾
¼
½ ¾
¼
¼
½ ¾
¼
¼
½
1–1 hours
1 –2 hours
2 –2 hours
1–1 hours
1 –1 hours
2–2 hours
1–1 hours
1 –1 hours
2–2 hours
1–1 hours
1 –2 hours
22-25 minutes
2 –3 hours
1 –2 hours
2–2 hours
1–1 hours
1 –1 hours
1 –1 hours
2–2 hours
1 –1 hours
¾ ¼
¾
¼
¼
½ ¾
½ ¾
¼
½ ¾
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Page 32
Smoking
Instructions
and Tips
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Page 34
How to
Smoke Foods
n Start by soaking about two to three
generous handfuls of small wood chips in
water for at least 30 minutes.
n Pour off water from soaked chips, and
place some chips in smoker box to fill about
half way. Close the smoker box lid. If the
food smokes/cooks for more than 30
minutes, reserve some chips to add during
the cooking process.
n Place two larger even heat channels and two
larger grates to the sides of the barbecue. Place
one smaller even heat channel and one grate
close to the side of the smoker box. Place
smoker box in the center of the barbecue
without a grate or even heat channels.
n Make sure burner beneath smoker tray is
on. Turn on other burners according to basic
Direct/Indirect Cooking or Rotisserie
Cooking chart, whether indirect or direct
heat source is used.
n Place food as close to the smoker as
possible, as this will allow the flavors to both
penetrate and tenderize the meat.
n Close the canopy lid and follow the times
on the Direct/Indirect Cooking or Rotisserie
Cooking charts for meats. Use a spatula or
tongs instead of a meat fork to turn the
meat, as this will pierce the meat and allow
juices to run out.
n If the wood chips begin to catch fire
(small red embers will appear in the smoker
box), a small amount of water may be added
to the smoker box.
n Wood chips will smoke for approximately
15 minutes, so replace chips frequently
during the smoking process. Use hot pads
and tongs to do so, as the smoker tray will
be very hot. Do not remove the hot smoker
tray. Instead, have the chips drained and
ready to go into the smoker box.
n Adjust flame under the smoker box to
medium if the wood chips burn too quickly.
n Always take an internal temperature of
meats to determine doneness. See “Minimum
Safe Internal Temperatures” on page 92.
n Close canopy lid and allow smoke to
gather in the barbecue. This will take about
15 to 20 minutes.
27
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Page 35
Smoking Tips
n Have all your ingredients ready before
you begin smoking. This includes rubs,
marinades, utensils for turning, extra wood
chips soaked, and, most importantly, hot pads.
n Some liquids can be added to the smoker
tray instead of water to help add flavor and
moisture. A few good ones to try are apple
juice or cider, chicken stock, beer or wine.
n Smoking is as much of an art as it is a
n The smoker box can also be used to steam
foods. Add water to the box and turn on the
burner underneath it.
science. Knowing when to add wood chips,
adjust flames, add water, etc. is something
you will acquire by experimenting.
Take down notes of successes, such as
temperatures, foods, and amount of
wood chips used.
n Use tongs and hot pads to add wood
chips, turn meats, add water, etc.
n Adding fresh herbs, such as rosemary and
thyme, in with the wood chips adds a
unique and pleasant flavor. They burn
quickly, though, so replace them often.
n Fresh fruit peels, such as apple and orange,
can be added to the wood chips for flavor.
Tea leaves can also be added for flavor.
28
n When replacing wood chips, be prepared
and leave the canopy lid open for a minimal
amount of time. Otherwise, you will lose the
valuable smoke.
n Most smoking requires low heat and low
temperatures.
n If you don’t see billows of smoke
coming out of the grill, it is probably
time to add more wood chips.
More smoke = more flavor.
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Page 36
Good Woods to Use for Smoking
WOOD TYPE
WOOD C HARACTERISTICS
G OOD F OODS TO S MOKE
Hickory
Smoky, sharp flavor. Think true
Southern Barbecue, because this is
the wood most often used there.
Pork- especially ribs and shoulder,
chicken, beef, wild game, cheese
Pecan
More subtle flavor than hickory,
yet similar in taste. Burns easily, so
this wood is good for lower
temperature smoking.
Pork, chicken, lamb, fish, cheeses
Mesquite
Sweet wood, burns hot. Be careful
to replace wood chips often, as
mesquite can taste bitter if burned
for long periods of time.
Most meats (especially beef) and
most vegetables
Alder
Light, delicate flavor. Used
primarily in the Pacific Northwest,
specifically for smoking salmon.
Salmon, swordfish, any other fish.
Also good with chicken and pork.
Distinctive and pleasant flavor,
blends well with many textures
and flavors.
Most commonly known for
smoking brisket. Also good with
chicken and pork.
Sweet and mildly smoky
Poultry, vegetables,
ham, bacon
Sweet, fruity smoke flavor
Chicken or turkey,
ham, game birds,
pork
Oak
Maple
Fruit Tree woods,
such as Cherry
and Apple
29
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Page 38
Sauces, Rubs
and Marinades
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Page 40
1 medium-sized shallot,
minced
Buerre Blanc Sauce
2 Tbsp cider vinegar
This buttery rich sauce tastes great on fish or meat. It is especially
good with our grilled salmon!
Combine shallot, wine, and vinegar in a saucepan. Over
medium high heat, reduce it down until it is almost dry. In
a separate sauce pan over medium heat, add the cream and reduce
it by half. Add the cream to the wine reduction. Reduce a little
further. Slowly whisk in the butter, one piece at a time and swirl
the pan until each piece is incorporated. Season with salt and
pepper to taste.
Makes about 1 cup of sauce.
½ cup dry white wine
½ cup heavy cream
¾ pound butter (1½
sticks), cut into pieces
Salt and white pepper,
to taste
6 garlic cloves, chopped
1 bay leaf, center vein
removed, leaves crushed
1 tsp cayenne pepper
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp ground coriander
Chimichurri Marinade
Place all the ingredients in a food processor. Blend until
smooth. Use this marinade for chicken, fish, or beef. Marinate
for 2 to 24 hours. Keep in an airtight jar for a couple of days.
Makes 1 cups marinade.
½
1 Tbsp salt
½ cup cilantro, chopped
½ cup parsley, chopped
¼ cup white wine vinegar
¾ cup olive oil
33
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Page 41
Cilantro Pesto
2 garlic cloves, chopped
1 cup pepitas
½ cup cilantro, chopped
1
Serve this with our Lime and Cilantro Chilean Sea Bass on page
74. Pepitas are shelled pumpkin seeds. You can find them in a specialty
store or a well stocked grocery store.
In a food processor or blender, blend the garlic to a paste.
Add pepitas and pulse until minced. Add cilantro and lime
juice. Blend until chopped fine. Slowly drizzle in olive oil while
the food processor is running. Scrape sides of blender or food
processor and pulse. Add salt and pepper to taste. Serve this with
our Chilean Sea Bass, chicken or add it to pasta or vegetables.
Makes about 1 cup.
El Diablo Beef Spice Rub
Juice of 1 lime
¼ cup olive oil
Salt and pepper to taste
¼ cup ancho chile powder
¼ cup paprika
1 Tbsp dry mustard
Mix these spices together and place in an airtight container.
Sprinkle this on steaks, roasts or even ribs.
Makes about cup.
½
2 tsp dried oregano
1 Tbsp dried thyme
1 Tbsp cracked
black pepper
1 tsp ground coriander
1 tsp ground cumin
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Page 42
1 Tbsp ancho chile powder
1 Tbsp cumin seeds
1 Tbsp mustard seeds
2 tsp garlic powder
1 tsp celery salt
¼ tsp ground cayenne
Zest of one lime
Zest of one lemon
Zest of one orange
¼ cup butter, softened
½ tsp tarragon, chopped
½ tsp basil, chopped
1 Tbsp chives, chopped
1 tsp horseradish
½ tsp fresh lemon juice
Lemon, Lime
and Chili Spice Rub
Rub this spice mixture on chicken or fish. A little olive oil and the
juice from the citrus can be added to form a marinade.
Put the first three ingredients into a sauté pan. Heat the
spices until they become fragrant. Put them in a coffee grinder
and grind them into a fine powder. Mix these spices with the
rest of the ingredients. Rub this on chicken or fish.
Makes about
cup rub.
¼
Horseradish Herb
Compound Butter
In a small bowl, combine all ingredients. Place them on a
piece of parchment paper. Form into a log and roll it up. Place
in the refrigerator for at least one hour. Cut slices as needed.
Serve cold butter slices on hot items so that the butter melts
into the product. Try serving this with our barbecued Rib Eye
Steaks on page 79.
Makes about cup or 1 stick.
½
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Page 43
Mango and
Pineapple Marinade
2 mangoes,
cut into small dice
1 jalapeno, minced
3 garlic cloves, minced
1 cup pineapple juice
Place the ingredients in a bowl and combine. Use this
marinade for chicken, fish or beef. Place in an airtight container
and store in the refrigerator. Marinate from 2 to 24 hours.
Makes 2 cups marinade.
Nectarine Relish
¼ cup lemon juice
1 tsp lemon peel or zest,
chopped
¼ cup soy sauce
½ cup cilantro, chopped
2 tsp olive oil
½ onion, chopped
3 Tbsp rice wine vinegar
This recipe can be cooked on the Dacor side burner. Serve with any
meat, poultry, or fish.
In a medium-sized saucepan, heat oil on medium high.
When oil is hot add onion and cook until it is golden. Stir in
vinegar and sugar. When sugar dissolves, add fruit and cook
until heated through. Season with salt and pepper to taste. Add
herbs at very end. Turn off heat and let cool. Serve with Sweet
and Spicy Pork Tenderloin on page 86.
Makes 2 cups.
1 Tbsp sugar
1 nectarine, pitted and
small diced
1 peach, pitted
and small diced
1 Tbsp mint, snipped
with kitchen shears
1 Tbsp cilantro, chopped
Salt and pepper, to taste
36
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Page 44
1 tsp garlic, minced
1 tsp ginger, minced
Orange Reduction Sauce
1 Tbsp soy sauce
1 tsp brown sugar
½ cup orange juice
4 ounces butter (½ stick),
cut into pieces
This goes great with chicken or fish.
In a small sauté pan add garlic, ginger, and soy sauce. Turn
onto high heat and reduce until almost dry. This should only
take a minute or two. Add orange juice and brown sugar and
reduce by half. Turn down heat to low and add the butter, one
piece at a time, until all butter is incorporated. Serve warm over
our Rotisserie Grilled Chicken on page 88.
Makes about
cup sauce.
¾
1 cup soy sauce
½ cup brown sugar
¼ cup water
¼ cup pineapple
¼ cup rice wine vinegar
3 garlic cloves, minced
2 tsp ginger, chopped
1 Tbsp mirin
1 Tbsp sake
Hawaiian-Style
Teriyaki Marinade
Mirin is a very sweet Japanese cooking wine. If you are not able to
find it for this recipe, cooking sherry can be used as a substitute.
Place these ingredients in a pot. Bring it to a boil. When
the brown sugar is dissolved, turn off the heat and let cool.
Store in an airtight container in the refrigerator. Marinate beef
or chicken in the sauce for 4 to 8 hours.
Makes 2 cups marinade.
37
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Page 45
Thick and Rich
Turkey Gravy
1 bag turkey neck
and giblets
4 cups water
6 Tbsp flour
6 Tbsp butter
Place turkey neck, giblets and water in a large stock pot.
Bring to a boil. Turn down to low and simmer for 30 minutes
with the lid off. In a sauce pan, melt butter. Add the flour and
stir until the butter and flour come together and turn a pale
golden color. Add port to the pan and stir until it reduces down.
Add stock, one cup at a time to the sauté pan. Stir with a
wooden spoon until it thickens, about 2 minutes. Season with
salt and cracked black pepper. Serve in a gravy boat with The
Easiest Turkey on page 89.
Makes 3 cups.
38
½ cup port
Salt and cracked black
pepper, to taste
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Page 46
Side Dishes
and Appetizers
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Page 48
4 slices bacon, chopped
½ medium onion,
chopped
1 bell pepper, seeded
and chopped
1 jalapeno, seeded and
minced (wear rubber
gloves when doing this)
2 garlic cloves, minced
⅓ cup maple syrup
¼ cup barbecue sauce
⅓ cup catsup
¼ cup brown sugar
Barbecued Baked Beans
In a large stockpot, cook the bacon over low heat until it is
crisp. Remove bacon and discard all the fat except for about
2 Tablespoons. Add the onion, bell pepper, jalapenos, and garlic.
Cook these until they become translucent. Add maple syrup,
barbecue sauce, catsup, brown sugar, Worcestershire sauce, mustard,
and apple cider vinegar. Reduce this mixture slightly. Add
beans. Stir to mix. Cook on low for 30 minutes, or until flavors
incorporate. Sprinkle the bacon bits on top right before serving
to maintain their crispness.
Makes about 6 cups.
1 Tbsp Worcestershire
1 Tbsp whole grain
mustard
1 Tbsp apple cider
vinegar
1 (15 ounce) can
kidney beans,
drained and rinsed
1 (15 ounce) can pinto
beans, drained and rinsed
1 (15 ounce) can Great
White Northern beans,
drained and rinsed
Salt and black pepper,
to taste
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Buffalo Chicken Pizza
Dough
¼ cups warm water
1
1 Tbsp active dry yeast
For dough: Place water, yeast and sugar in a bowl. Let
the mixture become bubbly and foamy, about 5 minutes.
Add in oil. Add flour one cup at a time. Add in salt. Knead
dough for 10 minutes to form a smooth ball. Place dough
in a well-greased bowl that is covered with plastic wrap and
let rise until doubled, about 1 to 1 hours.
Remove dough and shape into (2) 8-inch circles. Place
on a cookie sheet and lay flat. Use parchment paper in
between them if necessary. Wrap in plastic wrap and freeze
for 30 minutes. This will help the dough to retain its shape
on the barbecue.
Heat grill to medium- high. Brush boneless, skinless chicken
breasts lightly with oil. Sprinkle with salt and pepper. Grill
chicken for 4 to 5 minutes a side, or until no pink appears in
the center. Remove chicken breasts, let cool, and cut into
inch cubes. In a medium-sized mixing bowl, toss melted butter,
hot sauce, and chicken pieces to coat.
Remove dough from freezer. Place dough onto grill.
Grill for about 4 to 5 minutes, or until dough starts to rise
slightly and grill marks appear. Flip to the other side and add
toppings. Build the pizza on this side by layering the pizza
sauce, chicken, red onions, celery, and cheese onto each circle.
Close the lid of the barbecue to melt the cheese. Cook for
another 4 to 5 minutes or until the cheese is slightly brown and
bubbly.
Sprinkle with chopped cilantro and cut into 6 wedges per
pizza to serve.
Makes 2 8-inch pizzas.
½
¼
42
¼ tsp sugar
1 Tbsp olive oil
3 cups all-purpose flour
1 tsp salt
Toppings
2 boneless, skinless
chicken breasts
½ cup hot sauce
2 Tbsp butter, melted
½ red onion
2 stalks celery
1 cup shredded
jack cheese
½
cup prepared
pizza sauce
2 Tbsp cilantro, chopped
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2 cloves garlic, minced
2 Tbsp cilantro, chopped
1 (15 ounce) can black
beans, rinsed and drained
1 tsp (from a 7-ounce
can) chipotle peppers
in adobo sauce
1 tsp cumin
2 tsp lemon juice
1 cup breadcrumbs
1 stalk celery, minced
2 Tbsp red bell pepper,
minced
¼ cup onion, chopped
1 egg
Vegetable oil, as needed
Chipotle Black
Bean Cakes
Prepare the grill for direct heat on medium high. Place garlic
in food processor and pulse until minced. Add the cilantro
and pulse until chopped. Add black beans, 1 teaspoon of the
adobo sauce and one chipotle pepper, cumin, and lemon
juice. Pulse until the black beans become a paste. Scrape down
the sides of the food processor.
Transfer to a bowl. Add the breadcrumbs, celery, bell
pepper, and onion. Stir together. Whisk the egg in a bowl and
add to the mixture. Form the mixture into
inch thick patties.
Brush the patties lightly with vegetable oil. Place the patties on
the grill. Cover canopy lid and cook for 2 to 3 minutes. Flip
over and cook another 2 to 3 minutes or until just heated
through. Serve with salsa, guacamole, or sour cream.
Makes 8 appetizer-sized patties or 4 dinner servings.
½
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Chunky Avocado
and Tomato Guacamole
Combine all ingredients in a bowl. Be careful not to break
up the avocado. Add salt and pepper to taste. If you aren’t
going to use it right away, add a small amount of lemon or lime
juice. Cover with plastic wrap across the surface and refrigerate
until ready to serve. This will prevent it from browning.
Makes about 2 cups.
2 medium avocados,
pitted, peeled,
and small diced
4 Tbsp lime juice
1 jalapeno, seeded and
chopped (wear rubber
gloves when doing this)
½ cup onion
1 small tomato,
seeded and chopped
Salt and pepper, to taste
1 slice lemon or lime,
if needed
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8–ounce package elbow
macaroni
1 Tbsp prepared mustard
⅔ cup mayonnaise
¼ cup dill pickle, chopped
2 Tbsp dill pickle juice
½ tsp salt
½ tsp pepper
½ tsp paprika
¼ cup celery, chopped
Classic Macaroni Salad
Cook the pasta following the directions on the package. Rinse
the pasta under cold water to cool. Drain thoroughly. In a
large mixing bowl, blend together mustard, mayonnaise, dill pickle,
dill pickle juice, salt, pepper, and paprika. Stir in pasta and
celery. Cover and chill for 4 to 24 hours. Toss again before serving.
If the salad has become dry, add a small amount of mayonnaise.
Serve cold.
Makes about 6 servings.
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Classic Potato Salad
7 medium potatoes,
peeled and cut into
bite sized pieces
1
Place potatoes in a pot filled with salted water. Turn on
heat. Cook for 15 to 20 minutes. Never let it come to a boil
because this will make the potato fall apart. In a large mixing
bowl, add the rest of the ingredients and mix. When the
potatoes are just cooked through drain them and let them cool
completely. Once they have cooled, add them to the bowl. Toss
until well incorporated. Chill for 4 hours. This is best if made a
day ahead as the flavors are allowed to blend.
Makes about 12 side dish servings
½ cups mayonnaise
3 Tbsp prepared mustard
1 Tbsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp celery salt
¾ cup celery, chopped
(about 1 stalk)
¾ cup dill pickles,
chopped
3 Tbsp dill pickle juice
6 hard boiled eggs,
chopped
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Page 54
3 dozen clams,
in their shells
2 slices bacon,
cut into small pieces
2 Tbsp butter
4 garlic cloves,
minced
1 shallot, minced
Juice of 4 limes
1 Tbsp Worcestershire
1 tsp salt
1 tsp black pepper
Elegant Smoked Clams
Note: Use alder, pecan, or mesquite wood chips for this recipe.
Go through the clams and throw away any that aren’t
tightly closed. Scrub clams and remove the beard. Prepare the
smoker for indirect heat. Bring the temperature up to 200˚.
Arrange the clams on the grill in a single layer. Smoke the
clams until they open. They should open simultaneously; any
that do not open should be thrown away. It should take 10 to
15 minutes. While the clams are smoking, make the sauce.
In a medium-sized saucepan, cook the bacon until very crispy.
Remove the bacon and drain on paper towels. Add butter. Over
medium heat, add the shallot and cook until soft. Add the
garlic and cook just until you can smell the aroma. Add lime
juice, Worcestershire sauce, salt and pepper. Cook for a couple
of minutes. Set aside. When the clams are open, place them in
a bowl and pour the sauce on top. Serve right away.
Serves 6.
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Page 55
Jicama, Avocado
and Baby Greens Salad
1 jalapeno, seeded and
minced (wear rubber
gloves when doing this)
Jicama is a bulbous root vegetable. It can be found in your local
supermarket in the produce section. The skin must be removed before it is
eaten. It has a tan colored skin and a crunchy, white, flesh. Jicama is
eaten both raw or cooked. Store in the refrigerator before and after processing
In a medium-sized bowl, whisk together jalapeno, mint,
cilantro, lime juice, vinegar, salt and pepper. Slowly drizzle
in the olive oil while whisking. Set aside. Place the pineapple
and jicama in the dressing. Marinate for 30 minutes. Arrange
the baby greens on a plate. Take out pineapple and jicama
and top onto the greens. Top with avocado. Drizzle the salad
with some of the dressing.
Makes 6 servings.
2 Tbsp fresh lime juice
¼ cup mint, chopped
¼ cup cilantro, chopped
2 Tbsp apple cider vinegar
1 tsp salt
½ tsp black pepper
¼ cup olive oil
1 cup pineapple, cut into
bite-size pieces
1 cup jicama, peeled and
cut into thin strips
2 cups baby greens, washed
and dried
1 avocado, cubed
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Page 56
4 baking potatoes, peeled
and cut into quarters
2 Tbsp + 1 Tbsp salt,
divided
2 tsp white pepper
¼ cup butter (½ stick)
¼ cup to ½ cup milk
Mashed Potatoes
Peel and chop potatoes into 1 inch pieces and place in pot.
Add enough water to cover the potatoes and 2 Tablespoons
salt. Bring potatoes to a simmer. Do not let them boil. Simmer
gently for 15 to 20 minutes. Check them by sticking a fork in
the potato. If the potato slips off the fork, they are done. Drain
potatoes and return to the pot. Add butter and cup of milk.
Mash the potatoes with a potato masher until smooth. Add 1
Tablespoon salt and pepper. If the potatoes are dry, add more
milk until a creamy consistency forms. Serve warm.
Serves 6.
¼
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Melon Cilantro Salsa
1 cup honeydew,
small diced
In a small bowl, combine the ingredients. Add salt and pepper
to taste. Cover with plastic wrap and chill until ready to serve.
Makes 2 cups.
¼ red onion, small diced
1 cup cantaloupe,
small diced
1 jalapeno, seeded and
minced (wear rubber
gloves when doing this)
Zest and juice of 1 lime
1 Tbsp mint
or cilantro, chopped
Salt, to taste
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Page 58
4 cups cabbage, shredded
2 carrots, shredded
½ cup mayonnaise
⅓ cup sour cream
1 Tbsp apple cider vinegar
2 tsp sugar
2 tsp salt
Old-Fashioned Cole Slaw
Combine the cabbage and the carrot in a bowl. Set aside.
In another bowl, combine mayonnaise, sour cream, vinegar,
sugar, salt and celery seed. Stir to combine. Add in cabbage and
carrots and toss gently. Chill in the refrigerator for 30 minutes
before serving.
Makes about 6 cups.
2 tsp celery seeds
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Page 59
Potato and
Asparagus Salad
Non-stick cooking spray
Bring two pots of salted water to a boil. Add asparagus to
one of the pots and cook until al dente, about 4 minutes. Drain
and cool under cold water. Dry with paper towels. Cut the red
tiny new potatoes and the purple potatoes into inch thick
slices. Add the potatoes to the other pot. Cook for 4 minutes,
or just until al dente. Drain and cool under cold water. Spray
the baskets with non-stick cooking spray. In a large bowl,
combine lemon juice, parsley, basil and thyme. Slowly whisk in
the oil. Add salt and pepper to taste. Add the potatoes to the
vinaigrette and toss. Place the potatoes in a single layer in the
basket. Toss the asparagus in the vinaigrette. Place asparagus in a
single layer in the basket. Prepare the grill for direct heat on
medium. Place the grill basket on the grates. Cook for
4 minutes and then flip them over and cook for another
4 minutes. Take them out of the baskets and toss them together
in a bowl with shaved Parmesan cheese. Serve at room temperature.
Serves 4.
¼
52
½
½ pound purple potatoes,
scrubbed
1½ pound asparagus,
trimmed and cleaned
¼ cup lemon juice
¼ cup olive oil
pound red tiny new
potatoes, scrubbed
1 Tbsp parsley, chopped
1 Tbsp basil, chopped
1 Tbsp thyme, chopped
¼
cup shaved Parmesan
cheese
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Page 60
¼ cup olive oil
1 cup red wine
½ cup red wine vinegar
4 garlic cloves, minced
1 Tbsp salt
1 tsp black pepper
4 artichokes
Water to cover
1 cup mayonnaise
½ cup butter, melted
Red Wine Marinated
Grilled Artichokes
In a large sauté pan, combine olive oil, red wine, red wine
vinegar, and garlic. Add salt and pepper. Cut off top of the
artichoke. With scissors, cut off the thorny tips. Cut in half and
clean out choke. The choke is the thistly center that isn’t
edible. Place in the large sauté pan. Add water to cover. Bring
the liquid up to a boil then turn it down to a simmer. Simmer
for 12 minutes. Take the artichokes out, season with salt and
pepper, and place on the grill. Heat grill on direct heat on high
and cook for 15 minutes, turning once. Serve artichoke halves
at room temperature with mayonnaise and melted butter.
Serves 4.
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Page 61
Spicy Barbecued Hot Wings
with Bleu Cheese Dressing
5 pound bag frozen
chicken wings
1 cup red hot sauce
1 cup butter, melted
Juice of 1 lemon
For the dressing, mix all the ingredients together and put in
a bowl. Chill until ready to serve.
Let chicken wings defrost either overnight in the refrigerator
or in the microwave. Rinse and pat dry with paper towels.
Generously sprinkle salt and pepper onto chicken wings.
Combine hot sauce, butter and lemon juice in a bowl. Set aside.
Prepare grill for indirect heat. Place the wings on the grill. Cook
for 20 minutes, temperature of the wings should reach 180˚.
Serve them with celery sticks and bleu cheese dressing.
Serves 8.
Salt and pepper
1 bunch celery, cleaned
and cut into strips
Bleu Cheese Dressing
½ cup mayonnaise
½ cup sour cream
8 ounces bleu cheese,
crumbled
4 Tbsp chives, snipped
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Page 62
1 pound rock shrimp
1 tsp cumin
1 Tbsp chili powder
½ tsp ground cayenne
Spicy Smoked
Shrimp Quesadillas
2 garlic cloves, minced
¼ cup cilantro, chopped
1 orange, juiced
¼ cup water
2 Tbsp butter, melted
12 flour tortillas
½
¼ cup cream cheese
½ mango, chopped
¼ cup cilantro leaves
½ red onion, chopped
cup queso fresco,
crumbled
Juice of 1 lime
Note: The shrimp can be cooked a day ahead.
In an aluminum pan place first nine ingredients and toss
thoroughly. Season well with salt and pepper. Prepare grill
for the smoker and indirect heat on medium high. Place the
pan with the shrimp directly on the grates nearest the smoker.
Cook for 20 to 25 minutes. They should be opaque all the way
through. Take the shrimp out and drain. On 6 tortillas, spread
a thin layer of cream cheese not quite to the edge. Cut the
shrimp in half lengthwise and divide the shrimp into equal
portions and place on the cream cheese. Sprinkle the queso
fresco on top. Top with chopped mango, cilantro, and red
onion. Squeeze the lime on top. Place a plain tortilla on the top
of the filling. Repeat with the rest. Take out the smoker and
prepare the grill for direct heat. Set it on medium high. Place
the quesadillas onto the grates. Be careful not to lose any filling.
Grill for 2 to 3 minutes and flip over using a large metal
spatula. Grill another 2 minutes. Take off and cut in half and
then half again, so you have 4 wedges. Serve hot.
Serves 4.
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Page 64
Grilled
Vegetables
and Fruit
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4 large bananas
¼ cup butter
¼ cup brown sugar
2 Tbsp vanilla extract
Grilled Banana
with Vanilla Ice Cream
2 Tbsp dark rum
1 pint vanilla ice cream
In a small stockpot, stir together butter, brown sugar, vanilla
and rum. Heat until the sugar dissolves and the butter melts.
Prepare grill for direct heat on medium high. Peel bananas.
Cut them in half and then in half again. Let the butter mixture
cool slightly. Gently toss the bananas into the butter mixture, then
place on the grill. Grill for about one minute per side, basting
with the butter mixture when you flip it. Serve warm bananas with
vanilla ice cream and drizzle the butter mixture over the top.
Serves 4.
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Page 67
Grilled Bok Choy
with Balsamic Vinaigrette
Prepare grill for direct heat on medium high. Place balsamic
vinegar, shallots, and garlic in a bowl. Whisk to incorporate.
Slowly whisk in olive oil until combined. Stir in basil and season
with salt and pepper to taste. Once the grill is hot, place the
bok choy on the grates. Cook for 2 to 5 minutes, flipping once.
They should be tender but still have texture to them. Once they
are done, toss them in the vinaigrette and serve warm.
Serves 4.
60
2 bunches baby bok
choy, rinsed and dried,
cut in half
Vinaigrette
¼ cup balsamic vinegar
1 small shallot, minced
1 Tbsp garlic, chopped
1 cup olive oil
1 Tbsp fresh basil, chopped
Salt and pepper, to taste
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Page 68
1 large eggplant
1 red bell pepper
3 Tbsp olive oil
1 Tbsp lime juice
Creamy Grilled Eggplant
and Red Bell Pepper Salad
1 Tbsp chili sauce
2 garlic cloves, minced
3 Tbsp mayonnaise
3 Tbsp sour cream
3 Tbsp white
wine vinegar
Salt and pepper, to taste
Prepare grill for direct heat on medium high. Remove the
stem end from the eggplant and slice it in half lengthwise.
Rub olive oil on the eggplant and bell pepper and place on the
grill. Cook the eggplant until it is soft, about 7 to 8 minutes.
Cook the bell pepper until the skin is charred on all sides. Place
the bell pepper in a bowl and cover it with plastic for 10
minutes. Rub the skin off the eggplant with your fingers once it
has cooled enough to handle it. Cut the eggplant into bite
sized pieces. Remove the charred skin of the bell pepper. Cut
off the stem and take out the seeds. Cut the pepper into
inch
strips. Place eggplant and bell pepper in a bowl. In another
bowl, whisk together lime juice, chili sauce, garlic cloves,
mayonnaise, sour cream, and white wine vinegar. Pour this over
the eggplant and toss. Season with salt and pepper to taste.
Serves 4.
¼
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Page 69
Roasted Onions
If you cannot find Vidalia onions, any sweet onion will do- Maui
onions are fantastic with this recipe, also!
Prepare the grill for direct heat. Turn the burners onto
medium high heat. Peel the onions and trim off the top and
bottom. Using a paring knife cut an “X” in the top and bottom
of each onion inch deep. Tear off four pieces of foil
(about a 6 inch square). In the center of each foil square, place
2 Tablespoons of butter. Place the onions on top and place
another 2 Tablespoons of butter on top of each onion. Sprinkle
each onion generously with salt and pepper. Wrap the onions in
the foil and place on the grates. Cook for about 30 minutes,
or until they are very soft and slightly brown. Let the onions
cool slightly, then slice into strips. Serve these warm with
Southwestern Spice Rotisserie Rib Roast on page 84 or the
Rib Eye Steaks on page 79.
Makes 4 cups.
¼
62
4 sweet Vidalia onions
16 Tbsp butter
Salt and black pepper,
to taste
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Page 70
4 ripe red or green pears
¼ cup melted butter
¼ cup brown sugar
2 Tbsp dark rum
½ tsp ground cinnamon
Rum and Cinnamon
Roasted Pears
Prepare grill for direct heat, set on medium high. Peel, cut
in half lengthwise and core the pears. In a medium-sized bowl,
combine melted butter, brown sugar, dark rum, and cinnamon.
Tear off 4 pieces of foil that are about 6 inches square. Place one
half of a pear in the center foil. Drizzle about 1 Tablespoon of
the butter/sugar mixture on the pear, add another pear half, and
drizzle 1 more Tablespoon of the butter/sugar mixture on top.
Repeat with the rest of the pears. Wrap in foil. Place on the
grates and cook for 10 to12 minutes. Serve hot.
Serves 4.
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Page 71
Sweet and Sour
Vegetable Kabobs with
Pineapple Glaze
In a small saucepan, combine pineapple juice, lemon juice,
lime juice, crushed red pepper flakes, soy sauce, and brown
sugar. Bring it to a simmer. Let the mixture reduce by half. It
should be a glaze consistency. Add chopped cilantro.
Meanwhile, soak wooden skewers in hot water for 30 minutes.
Drain skewers and alternate the tofu and vegetables on the
skewers. Season with salt and pepper. Prepare the grill for direct
heat on medium high. Place the skewers onto the grates.
Cook for 1 to 2 minutes. Flip over and baste the cooked side
with the marinade. Cook for another 1 to 2 minutes then flip
over and baste the other side. Cook one more minute until they
are caramelized. Serve with leftover sauce.
Serves 4.
64
½ cup pineapple juice
2 Tbsp lemon juice
2 Tbsp lime juice
1 tsp crushed
red pepper flakes
3 Tbsp soy sauce
3 Tbsp brown sugar
¼ cup cilantro, chopped
2 blocks extra firm tofu,
drained and
cut into 1” cubes
1 pineapple, cut into
1” chunks
3 zucchinis, cut into
1” pieces
1 cup cherry tomatoes
½
pound button
mushrooms
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Page 72
1 yellow squash,
cut in bite size chunks
¼ cup chopped red onion
1 small head broccoli,
cut into 1” florets
1 pound baby red rose
potatoes, par-boiled
1 cup green beans,
trimmed and halved
1 pint cherry tomatoes,
stemmed and rinsed
2 garlic cloves, minced
¼ cup olive oil
1 Tbsp sherry
¼
cup Kalamata olives,
chopped
1 bunch fresh thyme,
chopped
Salt and pepper, to taste
Steamed Vegetables
Wrapped in Foil
Note: Par-boil means to prepare a pot of boiling salted water.
Place the potatoes in water and cook for 5 minutes or until
they are half way cooked. Place in a colander to drain and run
under cold water to stop the cooking process.
In a large mixing bowl, add garlic, olive oil, sherry, olives,
and thyme. Add vegetables to mixture and toss gently to coat.
Season with salt and pepper to taste. Tear off a piece of
aluminum foil that is about 10 inch square. Place vegetables in
the center of the foil and wrap them up. Prepare grill for direct
heat and set burners at medium high. Place foil packet on the
grates and cook for 20 minutes. If the vegetables are still crispy,
cook for an additional 10 minutes. When they are done,
carefully open the foil to avoid steam burns and let the steam
escape. Cool for 10 minutes. Stir to redistribute the seasonings
and serve.
Serves 4.
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Page 73
Very Special
Corn on the Cob
Note: Try using maple chips to smoke the corn. They give it a sweet
and smoky flavor.
Pull the husks back and remove the silk. Place the corn in
a bowl of water and soak for 30 minutes. In a sauté pan, render
the bacon. Remove the bacon once it is crisp and starting to
brown. Drain some of the bacon fat. Add shallots to the sauté
pan and cook until translucent. Add bacon and stir in parsley.
Rub corn with bacon and shallot mixture. Sprinkle with salt and
pepper. Place the cornhusks around the corn. Truss with string.
Prepare the grill for indirect heat. Prepare the smoker. The
thermometer on the canopy lid should read 200˚. Put the corn
on the grates and smoke for 1 to 1 hours until it is tender.
Discard the husks. Serve hot.
Serves 4.
¼
66
4 ears of corn, husks on
8 slices bacon, chopped
2 shallots, minced
2 Tbsp parsley, minced
Salt and pepper, to taste
Wood chips, soaked
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Page 74
Main
Entrées
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Page 76
2 quarts water
¾ cup salt
Five Spiced Duck
1 cup brown sugar
¼ cup onion, chopped
1 orange, sliced
6 cloves
5 garlic cloves, crushed
⅛ cup soy sauce
3 Tbsp five spice
powder
3 cups cold water
2–3 pound fresh duck
Bring first nine ingredients to a boil. Turn down to a simmer
and cook for 30 minutes. Add 3 cups cold water and cool down.
Once liquid is cool, add duck. Cover and marinate in the refrigerator
overnight. Drain and truss the duck with butcher’s twine. Prepare
grill for the rotisserie. Place duck on the rotisserie rod and put on
the rotisserie. Turn on rotisserie motor and burner and cook for
1 hour and 30 minutes, or until an instant-read thermometer
reaches 175˚ in the thigh. During the last 10 to 15 minutes, baste
the duck with honey. Let the duck rest for 10 to 15 minutes
before carving.
Serves 4.
½ cup honey
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Page 77
Honey MustardGlazed Chicken
Honey Mustard Glaze
4 Tbsp honey
3 Tbsp whole grain
mustard
2 Tbsp lime juice
Mix the first six ingredients. Set aside. Remove neck and
gizzards from chicken cavity. Rinse and pat dry. Sprinkle
with salt and pepper generously. Truss the chicken with
butcher’s twine. Prepare grill for the rotisserie. Place chicken on
the rotisserie rod and place on the rotisserie. Turn on rotisserie
motor and burner and cook for about 1 to 1 hours. Brush the
glaze on the chicken during the last 10 to 15 minutes. An
instant-read thermometer should read 180˚ in the thigh.
Serves 4.
¼
70
1 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp cilantro,
chopped
½
2 –3 pound
whole chicken
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Page 78
Jamaican Jerk Rub
1 cup green onions,
chopped
¼ onion, minced
1 habanero chili, or 2 small
jalapenos, seeded and
minced (wear rubber gloves
when chopping these)
Juice of 1 lime
2 Tbsp soy sauce
3 tsp ground allspice
1 tsp ground black pepper
Jamaican Jerk-Rubbed
Pork Chops
This recipe can also be prepared with chicken pieces. Serve this with
our Melon Cilantro Salsa on page 50.
Prepare the grill for direct heat on medium high. Combine
all of the Jamaican Jerk Rub ingredients together in a bowl.
Coat each pork chop with the jerk seasoning mix. Place the chops
on the grill. Cook for 7 to 8 minutes a side, or until internal
temperature reaches 155˚. Season with salt and pepper to taste.
Serves 4.
1 tsp ground cayenne
1 tsp sugar
½ tsp dried thyme
½ tsp ground cinnamon
⅛ tsp ground nutmeg
4 bone-in pork chops,
inch thick,
trimmed of all excess fat
¾
Salt and black pepper,
to taste
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Page 79
Lamb Chops with
Cherry Port Wine Sauce
Cherry Port Wine Sauce
1 can pitted Bing (or dark)
cherries in syrup
½ cup port
2 cups chicken stock
For succulent, juicy lamb chops, cook them rare to medium rare.
If you cook them any longer, their flavor becomes very gamy. Herbes de
Provence is a dried herb blend that originates in Southern France. It
includes basil, fennel seed, lavender, marjoram, rosemary, sage, summer
savory and thyme.
For sauce, drain and reserve cherries. In a small saucepan
combine cherry syrup, port and chicken stock. Reduce by half.
Add salt and pepper. In a small bowl, combine arrowroot with 1
teaspoon of the cherry sauce until smooth. Add to saucepan
and simmer until thickened. Add bing cherries before serving.
Rinse the lamb chops and pat dry. Sprinkle both sides with
salt and pepper. Pat Herbes de Provence on both sides of the
lamb chops. Prepare grill for direct heat on medium high. Place
chops on grates. Cook for 6 minutes. Flip and cook another
6 minutes. They should be medium rare or reach an internal
temperature of 145˚ in the center. Let the lamb chops rest for
10 minutes.
Serves 4.
72
1 tsp salt
¼ tsp pepper
1 tsp arrowroot
½
2 Tbsp Herbes de
Provence
Salt and pepper, to taste
4 one–inch thick
lamb chops
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Page 80
Mint Pesto
2 cups mint
½ cup cilantro
½ cup parsley
½ cup olive oil
4 cloves garlic
½ cup toasted pecans
1 Tbsp red wine vinegar
Salt and pepper, to taste
Stuffing
1 cup breadcrumbs
1 cup toasted pecans,
chopped
5–6 pound boneless
leg of lamb
Leg of Lamb
with Mint Pesto
In a food processor, chop the garlic. Add pecans and pulse
until it forms a paste. Add mint, cilantro, parsley, and vinegar;
pulse until finely chopped. Slowly add the oil while food
processor is on. Scrape the sides of the bowl. Season with salt
and pepper to taste. Place in a bowl and set aside.
Combine stuffing ingredients in a bowl. Set aside until
ready to stuff.
The leg of lamb is most likely trussed so carefully undo it.
Try to save the string to retie it with. Unroll the lamb and
spread the stuffing all over the inside. Then add a sprinkle of
the pesto. Roll the lamb back up and tie. Place lamb in a
pan and pour pesto over the lamb. Rub in with your fingers.
Marinate for up to 24 hours. Turn it in the marinade every
couple of hours. When the lamb is ready, prepare your grill
for the rotisserie. Carefully place the lamb on the rotisserie
rod. Turn on the rotisserie motor and burner and cook for
2 to 3 hours, or until internal temperature reaches 155–160˚
in the center.
Serves 6-8.
¾
73
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Page 81
Lime and Cilantro
Chilean Sea Bass
4 6-ounce portions
Chilean sea bass fillets
¼ cup olive oil
Zest and juice of one lime
2 garlic cloves, minced
Serve this with our Cilantro Pesto on page 34.
In a large plastic bag, combine olive oil, lime zest and juice,
and minced garlic cloves. Close bag and shake. Place fillets in
bag and close. Make sure fillets get coated and marinate them
for 30 minutes. Meanwhile, adjust grill for direct heat on
medium high. Drain fish from marinade. Salt and pepper
generously on both sides of fillets. Grill for 5 to 6 minutes and
flip over. Cook 5 to 6 minutes longer or until fish is firm and
flakes easily.
Serves 4.
74
Salt and pepper to taste
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Page 82
2 mangoes, pitted,
skinned and chopped
Mango Drumsticks
1 Tbsp tamarind paste
In a blender or food processor, blend first nine ingredients.
Rinse and dry the chicken. Place the marinade mixture into a
plastic bag. Put the chicken in the bag. Marinate for 8 hours to
overnight. Prepare the grill for direct heat on medium. Place
the chicken on the grill, reserving the marinade. Put the
marinade in a saucepan and reduce on the side burner. Reduce
to 2 cups, about 20 to 25 minutes. Turn the chicken so it cooks
evenly. The chicken should take about 15 to 20 minutes, or
until internal temperature is 170˚ in the thigh. There should be
no more blood in the bone and the meat should not be pink.
Serve these drumsticks with the sauce to dip them in.
Serves 4.
¾ cup water
½ cup catsup
½ cup soy sauce
¼ cup rice wine vinegar
¼ cup brown sugar
1 Tbsp garlic, chopped
1 tsp dried mint
2 pounds chicken
drumsticks
75
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Page 83
Molasses-Marinated
Pork Roast
2 cups dark beer
¼ cup molasses
¼ cup real maple syrup
¼ cup red wine vinegar
4 garlic cloves, chopped
Mix the first six ingredients together. Put in a plastic bag.
Close and shake. Rinse the pork roast and then pat dry. Pierce
the roast with a fork several times. Place the roast in the bag,
close it, and shake. Marinate the meat for a minimum of 2 to
24 hours. Prepare the grill for the rotisserie. Place the pork roast
on the rotisserie rod and place on the rotisserie. Turn on
rotisserie motor and burner and cook until a meat thermometer
reaches 150–155˚ in the center. This will take 1 to 1 hours.
Let cool for 10 to 15 minutes before slicing.
Serves 4.
¼
76
2 Tbsp soy sauce
2–3 pound pork roast
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Page 84
1 Tbsp olive oil
1 medium onion, chopped
1 pound ground turkey
or lean ground beef
Middle Eastern
Style Burgers
1 beaten egg
¼ cup breadcrumbs
1 Tbsp dried oregano
1 tsp ground cumin
½ tsp ground coriander
2 tsp paprika
1 tsp ground black pepper
1 tsp salt
In a large mixing bowl combine olive oil, onion, ground
meat, beaten egg, and breadcrumbs. In a small bowl, mix
together oregano, cumin, coriander, paprika, black pepper, and
salt. Sprinkle the seasonings on the meat mixture. Stir to
combine. Form the meat mixture into 4 patties. Prepare grill for
direct heat on medium high. Place the burgers on the racks
and close the lid. Cook for 4 minutes and flip over. Cook for
another 4 minutes until they are done. Top each burger with
feta cheese, Roma tomatoes, romaine lettuce and red onion slices.
Serves 4.
1 cup feta cheese,
crumbled
2 Roma tomatoes, sliced
2 cups romaine
lettuce, torn
½ red onion, thinly sliced
4 hamburger buns
77
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Page 85
Peach-Glazed
Game Hens
1 cup peach preserves
Zest and juice of one lime
¼ cup Dijon mustard
2 Tbsp soy sauce
4 garlic cloves, minced
In a medium-sized bowl, mix peach preserves, lime juice
and zest, Dijon mustard, soy sauce, garlic, and brown sugar.
Prepare the grill for the rotisserie. Remove neck and gizzards
from game hens’ cavity. Rinse and pat dry. Drizzle with olive
oil. Salt and pepper generously. Truss each game hen with
butcher’s twine. Place the game hens on the rotisserie rod. Place
them on the rotisserie. Turn on rotisserie motor and burner
and cook for 1 hour to 1 hour 15 minutes, or until an instantread thermometer reads 160–165˚ in the thigh. Baste the
chicken with the glaze during the last 10 to 15 minutes. Let
hens rest for 10 to 15 minutes before carving.
Serves 6.
78
2 Tbsp brown sugar
Olive oil, as needed
Salt and pepper, to taste
4 Cornish game hens,
about 1 pounds each
½
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Page 86
2 Tbsp salt
1 Tbsp paprika
Rib Eye Steaks
2 tsp garlic powder
1 Tbsp coarsely ground
black pepper
4 one-inch thick
rib eye steaks
Serve with Horseradish Herb Compound Butter on page 35.
In a small bowl, combine seasoning ingredients. Sprinkle
front and back of each steak with the seasoning mix. Prepare
grill for direct heat on medium high. Place steaks on the grates.
Cook for six minutes then flip them over for another six
minutes. Steaks should be cooked to medium or 155˚ internally.
Place a couple of slices of compound butter on the steaks
before serving.
Serves 4.
79
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Page 87
Secret Barbeque Ribs
The sauce can be cooked on the Dacor side burner.
Put chili in a bowl and pour boiling water over it to
cover. Place plastic wrap on top and let steep until soft, about
10 minutes. In food processor, puree raspberries, catsup, maple
syrup, brown sugar, and ginger. Drain chili, seed and stem it.
Place in processor with other ingredients and blend. When the
mixture is smooth, place in a small stockpot. Reduce down to
1 cups.
Salt and pepper ribs. Using indirect heat, cook ribs for
about 50 minutes. After they have cooked for 30 minutes, brush
half the sauce onto ribs. Flip over and cook for 10 minutes.
Place the rest of the sauce on the other half and flip over and
cook the sauced ribs for another 10 minutes until both sides
are caramelized.
Serves 4.
½
80
1 dried chipotle chili
¼
1 cup raspberries,
rinsed and dried
¼ cup catsup
¼ cup maple syrup
¼ cup brown sugar
¼ cup fresh ginger,
minced
4 pound Pork spareribs
½ tsp pepper
2 tsp salt
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Page 88
½
1 pounds flank steak,
rinsed and patted dry
3 bell peppers (red, green,
and yellow), cut in half
1 white onion,
cut into rings
8–12 flour tortillas
1 cup sour cream
4–6 lime wedges
¼ cup cilantro, chopped
Marinade ingredients:
1 cup chicken stock
⅛ cup hot sauce
¼ cup dried fruit mix
½ cup cilantro
2 stalks green onions,
chopped
1 Tbsp unsweetened cocoa
1 Tbsp Worcestershire
1 Tbsp olive oil
Sizzling Beef Fajitas
with Grilled Bell Peppers
Place all the marinade ingredients and 1 tablespoon of
the adobo sauce from the chipotle chiles in a food processor.
Blend until smooth. Taste and adjust seasoning accordingly.
Place the mixture in a plastic bag. Add flank steak and marinate
for a minimum of 8 hours up to overnight.
Prepare grill for direct heat on medium high heat. Place
peppers onto grill and cook, turning as it chars. Once all the
sides are black, place the peppers in a bowl and wrap with
plastic. Let them steam for 10 minutes. Remove the blackened
skin. Cut off stem and take out the seeds. Cut the pepper into
inch strips. Set them aside. Place the flank steak on the grill.
Arrange the onions beside the steak. Cook the onions until they
are caramelized and cooked through. Grill the steak until
medium rare, about 10 to 15 minutes. Wrap tortillas in foil.
Place on the grates and heat through about 5 minutes. Wrap in
a clean towel to keep them warm. Cool the meat for 5 to 10
minutes. Slice the meat into inch slices, cutting across the
grain. To serve, place slices of flank steak, onions, and bell
peppers on top of a warm flour tortilla. Squeeze fresh lime on
top and add sour cream and cilantro.
Serves 4-6.
½
¼
4 cloves garlic
1 (4 ounce) can chipotle
chile in adobo sauce,
separated
81
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Page 89
Smoked Flank Steak
with Rice Wine Marinade
Mix all the marinade ingredients in a large plastic bag.
Shake. Place the flank steak in the bag, close and shake.
Marinate 2 hours to overnight. Prepare the grill for direct heat
on medium high with the smoker. Take the steak out of the
marinade and season with salt and pepper. Once smoke has
begun, place the steak on the grates. Cook 15 minutes a side for
medium rare. Let meat rest for 5 minutes before cutting. Cut in
thin slices across the grain and serve.
Serves 4.
82
2 pounds Flank steak
1 cup cooking sherry
¼ cup Worcestershire
¼ cup rice wine vinegar
½ cup olive oil
2 Tbsp garlic, minced
2 tsp salt
¼ cup cilantro, chopped
1 tsp ground cumin
1 jalapeno, seeded and
minced (wear a rubber
glove while doing this)
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12 large scallops
6 pieces bacon
3 limes
Salt and pepper,
to taste
Page 90
Smoked Scallops
Wrapped in Bacon
Rinse the scallops and pat dry. Cut bacon in half. Wrap a
half piece of bacon around each scallop. Secure the bacon
with a toothpick. Cut the limes in half and squeeze the juice
evenly over the scallops on both sides. Season generously
with salt and pepper. Prepare grill for the smoker and indirect
heat. The temperature should reach 180˚ on the canopy lid.
Cook for 15 to 20 minutes. Cook just until firm to the touch
and opaque all the way through.
The scallops can be served as an appetizer or as a meal with
the Jicama, Avocado and Baby Greens Salad on page 48.
Serves 4.
83
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Page 91
Southwestern Spice
Rotisserie Rib Roast
In a dry sauté pan, place first nine ingredients. Heat these
over medium high heat until they are fragrant. Place these and
the black pepper in a food processor or a coffee grinder meant
for spices only. Grind them until finely ground. Place in
bowl and stir in salt. Rinse the rib roast and pat it dry. Prepare
the grill for the rotisserie. Rub the spice mixture over the rib
roast. Put the roast on the rotisserie rod and put on the
rotisserie. Turn on rotisserie motor and burner and cook for
2 to 3 hours, or until temperature reads 145–150˚ in the
center for medium. Let rest for 10 minutes before carving.
Serves 6.
½
84
1 Tbsp dried oregano
1 Tbsp dried tarragon
1 Tbsp dried thyme
1 Tbsp cumin seed
1 Tbsp mustard seed
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp ancho chile powder
1 Tbsp salt
2 teaspoons black pepper
4–6 pound boneless
rib roast
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Marinade:
Juice and zest of 1 lemon
Juice and zest of 1 lime
Juice and zest of 1 orange
½
½ cup olive oil
⅓ cup soy sauce
¼ cup honey
cup chopped
fresh cilantro
5 garlic cloves, finely
chopped
2 tsp ground cumin
1 tsp coriander
Sweet Citrus and Cilantro
Marinated Beef Tri-Tip
Place first eleven ingredients into a large plastic bag.
Pierce meat with a fork several times. Place tri-tip into bag,
seal and shake it to coat completely. Marinate from 2 hours to
overnight.
Prepare grill for the rotisserie. Place meat on the rotisserie
rod and place on rotisserie. Turn on rotisserie motor burner
and cook for 1 to 1 hours, or until the thermometer reads
145˚ for medium rare.
Let the meat rest 10 to 15 minutes before carving. Slice
thinly against the grain and serve.
Serves 4.
¼
1 tsp ground
black pepper
4 pounds beef loin
tri-tip, trimmed
of excess fat
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Page 93
Sweet and Spicy
Pork Tenderloin
Serve this by itself or with Nectarine Relish on page 36.
Combine the first nine ingredients in a bowl. Rinse the
pork tenderloin and pat dry. Rub the spice mixture on the meat.
Prepare the grill for the rotisserie. Place the meat on the rotisserie
rod and put on the rotisserie. Turn on rotisserie motor and
burner and cook for 1 to 1 hours. An instant-read
thermometer should read 150–155˚ in the center. Let meat rest
for 10 to 15 minutes before carving.
Serves 4-6.
½
86
2 Tbsp chili powder
2 Tbsp ancho chile powder
1 Tbsp brown sugar
½ tsp ground cumin
½ tsp ground cinnamon
1 tsp dried oregano
1 tsp onion powder
1 Tbsp salt
1 tsp black pepper
3–4 pound pork tenderloin
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Page 94
½ cup orange marmalade
½ cup soy sauce
1 Tbsp rice vinegar
1 Tbsp mirin or sherry
1 Tbsp garlic, minced
¼ tsp red pepper flakes
¼ cup cilantro, chopped
1 Tbsp scallions, chopped
1 boned whole salmon
fillet 1 inch thick,
3–3 pounds
½
¼
Sweet Smoked
Salmon Mimosa
Combine first eight ingredients. Rinse salmon and place
skin side down in shallow dish big enough to fit fish. Pour
marinade over fish and let marinate in the refrigerator for
30 minutes to 2 hours. Soak wood chips in enough water to
cover for 30 minutes. Prepare grill for direct heat on medium
high. Put chips in smoker basket. Let grill heat up chips. Once
they begin to smoke, place salmon on the grill. Grill with door
closed for 15 to 18 minutes. The salmon should be opaque and
flake easily.
Serves 4.
2 cups wood chips
87
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Page 95
Tangy Lemon Orange
Rotisserie Chicken
Marinade
1 cup chicken stock
¼ cup lemon juice
½ cup orange juice
5 smashed garlic cloves
Serve with Orange Reduction Sauce on page 37.
Place all marinade ingredients in a large plastic bag. Close
the bag and shake.
Remove the neck and gizzards from the chicken’s cavity.
Rinse and pat dry. Place the chicken in the bag and close it up.
Shake and coat the chicken well. Marinade from one hour to
overnight. Shake the bag to redistribute the marinade.
Prepare the grill for the rotisserie. Take the chicken out and
drain off excess marinade. Truss the chicken with butcher’s
twine. Generously season with salt and pepper. Put the chicken
on the rotisserie rod and secure with rotisserie forks. Place
pointed end in rotisserie motor and other end on bracket. Turn
on the rotisserie motor to see if the chicken turns properly. If
not, readjust its placement. Turn on the rotisserie burner and
cook for 1 hour and 30 minutes or until thermometer inserted
into the thigh reaches 160–165˚. Let the chicken rest for 15 to
20 minutes before carving.
Serves 4.
88
½ cup olive oil
3 Tbsp soy sauce
1 tsp dry mustard
2 Tbsp paprika
2 tsp celery salt
1 tsp onion powder
3–4 pound whole chicken
Salt and pepper, to taste
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Page 96
15 pound fresh turkey
Salt and pepper, to taste
½ cup to 1 cup soy sauce
4 Tbsp butter, melted
The Easiest Turkey
Serve this with our Thick and Rich Turkey Gravy on page 38.
Prepare grill for the rotisserie. Remove neck and gizzards
from the turkey. Save those for the gravy. Rinse the turkey and
pat dry. Sprinkle salt and pepper all over the turkey. Truss the
turkey. Place the turkey on the rotisserie rod and place on the
rotisserie. Turn on rotisserie motor and burner. Put soy sauce in
a bowl or in a spray bottle. Baste the turkey with the soy sauce
every 20 minutes.
In the last 30 minutes of cooking, baste the turkey with
melted butter several times. The turkey will take 1 to 2 hours,
or until an instant-read thermometer reads 180˚ in the thigh. Let
it rest for 10 minutes before carving.
Serves 12.
½
89
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Page 97
Vinegar and HerbSmoked Chicken Pieces
¼ cup cider vinegar
¼ cup olive oil
2 garlic cloves, minced
1 Tbsp salt
2 tsp black pepper
Place marinade ingredients in a large plastic bag. Shake
well. Add chicken pieces. Shake well. Marinate from one hour
to overnight. Prepare the grill for the smoker and direct heat.
Place the chicken pieces on the grates. Cook for 10 minutes on
each side. The chicken should be completely cooked and there
should be no blood near the bone. The internal temperature
should be 170˚ in the thigh. Let the chicken rest 10 minutes and
serve hot.
Serves 4.
90
2 tsp dried oregano
2 tsp dried thyme
2 tsp paprika
1 whole chicken,
cut into pieces
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Page 98
1 pound salmon fillet,
deboned
½
cup fresh squeezed
lemon juice
2 garlic cloves, minced
2 tsp salt
½ tsp black pepper
½ tsp sugar
1 avocado, chopped
1 cup olive oil
½ cup chives
1 red onion,
thinly sliced
3 cups baby greens,
rinsed and dried
Watercress and Baby Greens
Smoked Salmon Salad
Prepare grill for the smoker. Use indirect heat on low to
achieve a temperature of 200–250˚ on the canopy lid. Place the
salmon skin side down on the cedar plank. smoke the salmon
on cedar plank for 12 to 15 minutes. Shred the salmon when it
is done and refrigerate. In a blender, puree the lemon juice,
garlic, salt, black pepper, sugar and avocado. Slowly drizzle in
the olive oil while it is running. Stir in the chives. Refrigerate
dressing for 1 hour to let the ingredients blend. Toss the baby
greens and watercress with the dressing. Arrange the salmon,
chives, red onion, and olives on top and drizzle with more
dressing. Serve immediately.
Serves 4.
1 cup watercress,
rinsed and dried
½
cup kalamata olives,
pitted and
rough chopped
1 cedar plank,
about 7” x 16”
moistened with tap water
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Weights and
Measures
3 teaspoons = 1 tablespoon
½ fluid ounce
4 tablespoon = ¼ cup
1 tablespoon =
Minimum
Safe Internal
Temperatures
G ROUND M EATS AND M EAT M IXTURES
Beef, Pork, Veal, Lamb..............................160˚
Turkey, Chicken.........................................165˚
5
F RESH B EEF, VEAL, LAMB
Medium Rare.............................................145˚
Medium.....................................................160˚
Well Done..................................................170˚
2 cups = 1 pint
P OULTRY
Chicken and Turkey, Whole.....................180˚
Poultry Breasts, Roast................................170˚
Poultry Thighs, Wings...............................180˚
Duck and Goose........................................180˚
1 cup = 8 fluid ounces
⅓ tablespoon = ⅓ cup
1 cup = ½ pint
8 tablespoons = ½ cup
1 pint = 16 fluid ounces
1 quart = 32 fluid ounces
½ gallon = 64 fluid ounces
1 gallon = 128 fluid ounces
⅔ tablespoon = ⅔ cup
10
4 cups = 1 quart
12 tablespoon =
¾ cup
2 pints = 1 quart
16 tablespoon = 1 cup
4 quarts = 1 gallon
92
Page 99
P ORK
Medium .....................................................160˚
Well Done..................................................170˚
HAM
Fresh (raw)..................................................160˚
Pre-cooked (to reheat) ...............................140˚
These cooking temperatures are from the USDA Meat and Poultry
Hotline (800) 535-4555 or www.fsis.usda.gov
A WORD ABOUT CARRY- OVER C OOKING
After meat is pulled out of the oven, it will
continue to cook. Carry-over cooking affects
all foods, the larger the item, the longer the
carry-over. It is best to let the meat rest after
it comes out of the oven for 10 to 15 minutes.
This will allow the meat to retain its juices
and continue to set, making it easier to carve
and cook to a safe temperature to serve.
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Page 100
Recipe Index
Barbecued
Baked Beans .................41
Hawaiian-Style Teriyaki
Marinade ......................37
Buerre Blanc Sauce ......33
Honey Mustard-Glazed
Chicken ........................70
Buffalo Chicken
Pizza .............................42
Chimichurri
Marinade ......................33
Chipotle Black Bean
Cakes ............................43
Chunky Avocado and
Tomato Guacamole......44
Cilantro Pesto ..............34
Horseradish Herb
Compound Butter .......35
Jamaican Jerk-Rubbed
Pork Chops...................71
Jicama, Avocado and
Baby Greens Salad .......48
Lamb Chops with Cherry
Port Wine Sauce...........72
Nectarine Relish...........36
Old Fashioned
Cole Slaw .....................51
Orange Reduction
Sauce.............................37
Peach-Glazed
Game Hens...................78
Red Wine Marinated
Grilled Artichokes........53
Sweet and Spicy
Pork Tenderloin............86
Rib Eye Steaks .............79
Sweet Citrus and
Cilantro Marinated
Beef Tri-Tip...................85
Classic Potato Salad.....46
Lemon, Lime and
Chili Spice Rub............35
Rum and Cinnamon
Roasted Pears................63
Creamy Grilled Eggplant
and Red Bell Pepper
Salad .............................61
Lime and Cilantro
Chilean Sea Bass ..........74
Secret Barbeque
Ribs...............................80
Mango and
Pineapple Marinade .....36
Sizzling Beef Fajitas
with Grilled
Bell Peppers..................81
Elegant Smoked
Clams............................47
Mango Drumsticks.......75
Mashed Potatoes ..........49
Five Spiced Duck .........69
Melon Cilantro Salsa...50
Grilled Banana with
Vanilla Ice Cream ........59
Middle Eastern
Style Burgers ................77
Grilled Bok Choy with
Balsamic Vinaigrette ....60
Molasses-Marinated
Pork Roast.....................76
Steamed Vegetables
Wrapped in Foil ...........65
Sweet and Sour
Vegetable Kabobs with
Pineapple Glaze ...........64
Roasted Onions ...........62
El Diablo
Beef Spice Rub.............34
Spicy Smoked Shrimp
Quesadillas ...................55
Potato and
Asparagus Salad............52
Leg of Lamb with
Mint Pesto ....................73
Classic Macaroni
Salad .............................45
Spicy Barbecued Hot
Wings with Bleu Cheese
Dressing........................54
Smoked Flank Steak
with Rice Wine
Marinade ......................82
Sweet Smoked
Salmon Mimosa...........87
Tangy Lemon Orange
Rotisserie Chicken .......88
The Easiest Turkey .......89
Thick and Rich
Turkey Gravy ................38
Very Special Corn
on the Cob...................66
Smoked Scallops
Wrapped in Bacon.......83
Vinegar and Herb-Smoked
Chicken Pieces .............90
Southwestern Spice
Rotisserie Rib Roast .....84
Watercress and
Baby Greens Smoked
Salmon Salad ...............91
93