Char-Griller W8JJ3hP Manual

A SERVICE OF

next previous

sMoKtN'

RECIPES

(WATER

PANI

Indirect Method

(continued)

SMOKED

CHICKEN

PAFTS

AND

HALVES

-

Rinse

pieces

in cold water and

pat

dry with

paper

towels. Brush each

piece

with

vegetable

oil and season

to taste with

salt and

pepper.

Brown

pieces

directly

above coals

with lid

open and

grate

in high

or

medium

position

for several

minutes. Then

place pieces

on cooking

grate

directly

above

drip

pan.

With

the

grate

in the low

position.

cook

with

lid down for

55 to

60 minutes

or until

done.

Do

not

use

vegetable oil

or salt and

pepper

if

using marinade.

SMOKED

VENISON:

Place

leg

of

venison

in

a container or

"hefty

bag" and

marinate

for 2-4

days,

turning

daily. Marinate

bacon

overnight

in its marinade.

Remove

roast from

refrigerator at least an hour before

cooking. Season

generously

with

seasoned

salt

and

coarse

ground

black

pepper.

Wrap 1 lb. Bacon over the top

of

the roast,

and smoke 20125 minutes

per

pound,

or until

tender.

Do not

overcook.

Venison

Marinade:

1

cup

Balsamic

or

wine vinegar, 1 cup olive oil,2 oz.

Worcestershire,

1/2

oz.

Tabasco,

2 tbs.

Season

All, 1 to

2 chopped

jalapenos,

3 oz. Soy

sauce.

Bacon Marinade: 2

ox.

Wine vinegar, 2

oz. Worcestershire, 4

dashes

Tabasco.

SMOKED

SHRIMP

& CRAYFISH:

Mix

in

a

foil

pan

112

cup butter,

two cloves

of crushed

garlic,

Tabasco,

sliced

green

pepper,

1

tbls

each

of

minced onions,

salt and

juices

from one lemon. Add shrimp and/ or crayfish

and smoke 45 minutes.

SMOKED

VEGETABLES:

Turnips,

potatoes,

carrots, okra,

mushrooms,

peeled

onions, zucchini,

squash,

etc.

Put in

pan

and cover

with

water and

cook

for

several

hours while cooking the

meat.

Or

place

vegelables

on

grill

and smoke for

50

minutes,

either

wrapped

in foil or

not.

SMOKED

FISH:

Marinate

in

brine

('ll4

cug dissolved

in

1

qt

of

water)

or marinate fish in 1

cup white wine, 1

cup

soy

sauce

mixed with

1 cup

lemon

juice.

Marinate overnighl

in

covered dish

in refrigerator.

Let

air on

rack

20 minutes

belore

placing

on

Pam sprayed

grill.

Smoke 25

minutes.

SMOKED

SPARE/BACK

RIBS:

Peel off tough

layer of skin on back side.

Rub

all

surfaces

with

seasoning. Place ribs in

center

of

grid

above

drip

pan

and smoke

approximately

1

1/2 hours

or unlil

meats

pulls

away

from

bone. Baste with

barbecue

sauce

during

last 30

minutes.

CHICKEN

MARINADE:

Combine

112

cup

soy sauce,

114

cup

vegetable oil, 114

cup

red

wine vinegar, 1

teaspoon

oregano,

1/2 teaspoon

sweet basil,

1/2 teaspoon

garlic

powder

with

parsley,

1/4 teaspoon

pepper.

Pour

over

chicken

pieces

in

nonmetal

dish.

Cover and

refrigerate

overnighi,

turning occasionally.

Use

marinade

to baste

chicken while

cooking.

MEAT

MARINADE:

For

steaks, chops,

and burgers:

Combine

1

cup soy sauce, 2 coarsely chopped large

onions

and 2

cloves

garlic

(halved)

in an electric

blender,

cover,

process

at

high

speed

1 minute

or

until

mixture is very

smooth.

Stir in

114 cup

bottle

gravy

coloring

(Kitchen

Bouqet and Gravy

Master) and 2 teaspoons Beau Monde

seasoning

(or

substitute 1

teaspoon

MSG and

1 teaspoon

seasoned salt).

Allow

meat

to stand

in marinade at

room temperature

for 2 hours or

refrigerate

up to 24 hours in

a covered

dish.

Bring

meat

to room

iemperature

before

cooking.

SHfSH

KABOB

IIIARINADE:

Mix

1

cup soy

sauce.

112 cup brown sugar,

1/2

cup

vinegar, 112

cug

pineapple

juice,

2

teaspoons

fil1

112 teaspoon

garlic

powder

and

bring

to

a boil.

Marinate beef

in mixture

a

minimum

of

4 hours.

E