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Instructions Blue Rhino, Modèle CHARCOAL GRILL 4200

Fabricant : Blue Rhino
Taille : 1.6 mb
Nom Fichier : 217de3f4-2c9c-9824-81d5-2b602e860032.pdf

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Soak the chips in water overnight so they will not burn when you put them on the charcoal. After you get the fire started, carefully put the soaked chips on top of the hot charcoal. Place the meat on the grid or rôtisserie spit and close the hood. Raise the grid to the highest position and adjust the vents for lower heat. Continue adding chips while the meat cooks to maintain the appropriate amount of smoke. Smoking is a very slow process. Therefore, allow plenty of cooking time. FLAME-UP...CIose all the vents for at least one minute to stop flame-up. You do not have to use water. PUTTING OUT THE CHARCOAL...Save your charcoal for use again by simply closing the hood and all the vents. The charcoal will be put out in just a little while and the next time you cook, you will need to add less new charcoal. 7 CARING FOR YOUR AUSSIE™ GRILL WARNING: Allow your grill to cool completely before handling or moving. Ashes... Allow the charcoal and grill to cool completely. Lift out the Fire Grate/Ash Dump and pour the ashes into heavy duty aluminum foil. Wrap the ashes within the foil and discard into a non-combustible container. You can save the larger pieces of charcoal for the next time you cook. It is recommended that ashes be removed after each time you grill. Use a garden hose to wash out accumulated grease and ashes. Let the Fire Grate/Ash Dump dry before putting it back in your grill. For easier clean-up, line the bottom of the Bowl under the Fire Grate/ Ash Dump with a double layer of aluminum foil. Make sure you leave all the vents uncovered. Cooking grid, spit forks, spit shaft...Use a detergent and hot water solution just as you would for any cooking equipment. A stiff brush may be helpful in removing heavy grease deposits. Hood and Bowl...Dampen a cloth in hot water and a detergent solution. Then, wipe both the inside and outside of the hood and bowl. Wipe all areas dry before storing. Note: Do not use oven cleaner or abrasive cleaner on your Aussie grill. This may cause damage to the paint finish. Storage...After you have cleaned your grill, store it in a clean, dry area. Leave all the vents open so moisture does not collect inside. If you store your grill outside, close the top vent to keep the rain out but leave the bottom vents open. To store your Walk-a-bout™ grill, lock the Hood and Bowl. If you intend to fold-up your grill for storage, Follow steps on page 5 in reverse order. You may hang the Grill on a wall with the Fixed Leg Hook or simply lean it against a wall. You can extend the life of your new grill by using a heavy duty grill cover for storage. Always allow your grill to cool before covering. Please look at the Accessory Order Form that came with your grill for ordering information. RECIPES YOU CAN USE AGAIN AND AGAIN JUICY BURGERS... 1 beef bouillon cube 1/2 cup boiling water 1 pound ground beef 1/3 cup dry bread crumbs 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground sage 1/2 teaspoon ginger 4-5 hamburger buns toasted Dissolve bouillon cube in boiling water. Mix thoroughly with beef, crumbs, lemon peel and seasoning. Shape into four or five patties and chill thoroughly. Grill in high position until done or about seven minutes on each side. Serve on toasted buns. Makes four or five servings. SMOKY MOUNTAIN SPARERIBS... 1/2 cup Worcestershire sauce 1/2 cup vinegar 1/2 teaspoon salt 1/2 cup margarine (melted) 1/4 teaspoon Tabasco 2 racks spareribs (approx. 6pounds) Combine marinade ingredients and brush onto ribs. Use soaked wood chips and the indirect cooking method shown on page 5. Place meat bone side down on grid. Raise grid to highest position over moderate fire. Lower hood and cook 1 1/2-2 hours or until done. Add wood chips and charcoal if necessary to maintain smoke and even heat. Turn and baste the ribs every 10 minutes during the last 30-40 minutes of cooking. Makes 8-10 servings as second meat or 6 main dish servings. ISLAND STEAK... 6 ribeye steaks (approx. 1" thick) 1 cup soy sauce 1 clove garlic (crushed) 1/4 cup salad oil 1/4 cup dry red wine 1 dash monosodium glutamate juices from small piece of celery (approx. 1/4 medium size stalk) Combine all ingredients except the steak (use garlic press to get celery juice). Marinate the steaks with this mixture for 30 minutes only. Drain the steaks and sear each side one minute with grid in low position over moderate fire. Raise grid to high position and cook to taste. Turn steaks twice. HOT DOGS - STUFFED... Hot Dogs Cheese Relish Bacon Use Indirect Method, slit hot dogs lengthwise, within 1/4 inch of each end. Stuff hot dogs with cheese and relish and wrap in bacon. Place on cooking grid over drip pan and cook 15-20 minutes or until bacon is crisp. 8 P/N 03.6081.00 REV. 2/01...