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8/12/2019 Outdoor Chef Master Grilling Recipes
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OUTDOOR CHEFMaster Grilling Recipes
Leslie L. SassamanDacor Corporate Chef
2001 Dacor
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he sizzling sound, the smoky aroma, and the taste of
pure grilling delight, its no wonder so many peopleenjoy outdoor cooking. Outdoor cooking is no longerjust a barbecue, but instead a culinary art, a passion,and an unmistakable experience.
As you begin cooking on your Dacor Outdoor Grill, youll findthat its easy to become a Master Outdoor Chef. We have
included over 50 time-tested recipes for perfectly preparedchicken, beef, fish and vegetables, plus mouth wateringmarinades, sauces, rubs, side dishes, and quick reference chartson 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 hasbeen a personal and professional pleasure. I know youll bepleased with the results delivered by your Dacor Outdoor Grill.Special thanks to my Assistant Chef, Heather Kahn for herinspiration and creativity.
Enjoy cooking under the sky, whether during the day or night!
T
Leslie L. SassamanDacor Corporate Chef
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Table of ContentsDifferent Ways to Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Grilling Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Indirect Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Direct Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Rotisserie Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Rotisserie Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Smoking Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Sauces, Rubs and Marinades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Side Dishes and Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Grilled Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Main Entres . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .92
Minimum Safe Internal Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
1
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Different Ways
to GrillDacor Outdoor Grills provide you withmany 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.
INDIRECTGRILLING 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, abovethe 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 elevatethe meat for more even cooking and
eliminate the need for flipping or rotating.
DIRECTGRILLING 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,
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.
ROTISSERIEGRILLING 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.
SMOKING couldnt be easier with
our removable stainless steelsmoker 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
Grilling
Basics
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How to Use
the GrillSince you own a Dacor Outdoor Grill you maywonder if Lighting the Grill means turning
on the halogen lights or igniting the burners.
In either case its 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 beforeigniting the grill. Make sure that the gas valveto the grill is open and flowing.n Light one burner at a time, pressingin on the control knob and turning it
counterclockwise until you hear a clicking
ignition sound.n Your burners should ignite within 4 to10 seconds. Note that the controls start onHIGH. As you turn the knob counterclockwise
the flame will turn lower.
n Repeat this step when lighting theadditional burners.n For detailed instructions please consultyour Use and Care manual.n Preheat the grill for 15 to 20 minutesbefore cooking to ensure its hot and ready
to cook.n The length of time it takes to grill dependson many factorsis the meat at roomtemperature, is it completely defrosted, how
many pounds, flame settings, etc.n Refer to the indirect, direct and rotisseriecharts to help estimate cooking times.
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Grilling Tipsn Most importantly, the barbecue needsconstant attention. For best results, keep awatchful eye on the food at all times.n Bring foods to room temperature beforegrilling. They should also be thawedcompletely 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 advanceas possible. Marinate meats well in advancefor better flavor. Have all supplies, tongs,
spatulas, and hot pads handy.n Have a clean plate ready to place thecooked foods ontoNOT the plate the rawmeat was marinated in or carried out to the
barbecue on.n When using direct heat, start out cookingon 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 thereyou will have better
control of your heat. Also, foods will not
stick to the grates if they are hot.
n Thinner cuts of meat should be cooked ata high heat and as quickly as possible to
retain juices and get a nice sear.n Medium thick foods should be started onhigh 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 Thick items also need to be seared quicklyto lock in the juices, then finished on a
lower temperature to fully cook.n Barbecue sauces and other marinades thathave sugars in them should be brushed ontothe food in the last 30 minutes of cooking.Otherwise the sugars will caramelize tooquickly, 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 goodexample of these.n Foods with the bone in, such as chickenpieces, begin cooking with the bone sidedown. This will begin the cooking process
without causing the breast meat side to cook
too quickly.n To prevent steaks and other meats with fataround them from curling, slit the fat with aknife.n To prevent flare-ups, trim off the excessfat around the meats.
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n Some trials may be necessary to achievethe 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 gratesbefore placing the meat on the grill. If youallow 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 moreopaque when the food is ready to be flipped.n It is best to use tongs to flip meats insteadof a meat fork. The meat fork will pierce thefood, letting flavorful juices run out.n Only flip the foods once, as multipleflipping can cause the meats to dry out.n Do you leave the canopy lid up or down?Good question! Leaving it up causes sometemperature loss and may increase thecooking 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
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 oftime, it doesnt really matter whether you
leave it up or down. It is easier, however, to
monitor the foods progress with the canopy
lid up.
THEUSE OFALUMINUMFOIL
Using foil is a great way to prevent smaller
cuts of meat and vegetables from fallingthrough the grates. It also allows the food
wrapped in foil to steamwhich 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.
VERY IMPORTANTFlare-ups happen faster when the canopy lid is
down, so keep a watchful eye on your grilled foods.
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Marinating MeatsMarinating not only adds flavor, it also
tenderizes the meats and preventscarcinogens from penetrating the meat.
Here are a few rules to get the best results
when marinating:n cup of marinade is enough for eachpound of meat. If it is a large roast, more
may be needed.n The food should be turned in the marinadeevery once in a while so that the marinade isable to flavor all sides of the food.n Heavy-duty plastic bags are great tomarinate foods. Some marinades may be high
in acids, such as fruit juice-based marinades
and some metal utensils may react with theseacids. 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, lamband pork, may be marinated for up to 24 hours.n Thinner cuts of meat, such as chickenbreasts and turkey cutlets, should bemarinated for no longer than 2 hours.
n Fish and shellfish should be marinatedfor no longer than 1 hour.n Refrigerate all meats while they aremarinating, but allow the meats to come toroom temperature before placing them onthe grill. This should take no more than
20 minutes.
n Never consume a marinade in which theraw meat has been soaking. The meats cantransfer harmful bacteria to the sauce. If youwish to use this marinade, place it in asaucepan and bring it to a boil. Simmer forat least 15 minutes.n For great marinating ideas, see recipes inthe Sauces, Rubs, and Marinades section ofthis book on page 31.
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Grilling EssentialsThis 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 TONGSI prefer thetraditional aluminum set because the grill
ones have so much tension, they require a
strong grip.n WIDE SPATULAthere are some fabulousspatulas on the market for grilling. A four-in-one, with a serrated edge, scraper edge, regularspatula usage, and a bottle opener end isthe greatest invention Ive seen in a long time.n MARINADE BRUSH OR BARBECUEMOP BRUSHES
are good for adding barbecuesauce 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
meatmeaning 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
thatbut smaller. It looks like a mini mop
with a wood handle.n METAL OR BAMBOO SKEWERSEither ofthese 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 whilestringing the food onto them.n APRONLets face itgrilling is not a cleanform of cooking! An apron will protect yourclothes, and it also has very useful pockets
for utensils, thermometers, etc.n THERMOMETERsome sort of instant readthermometer is a great tool to have. This
will ensure proper doneness for your meats.
There are some great ones out therea
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. Thisis 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 HOTPADSThis is THE MOSTIMPORTANT thing you can have by yourgrill. I know this from experience! The grillprovides 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 ChartBeef / Veal / Lamb
Boneless chucksteak
Boneless sirloinsteak
Eye round roast
Flank steak
Ground meat patties
Rib eye roast
Rib roast
Round tip roast
Steaksporterhouse, rib,rib eye, sirloin,t-bone
Tenderloin roast
Tenderloin steak
Top round roast
1 inchthick
1 inch thick1 inch thick23 lbs 1 inch thick inch thick4 per pound
46 lbs
46 lbs
35 lbs68 lbs
1 inch thick
11 inchthick
23 lbs
46 lbs
1 inch thick
1 inch thick
33 lbs46 lbs
RareMed rareMedWell Done
Med rareMed
Med rare
MedMed
Well done
Med rareMed
Med rareMed
Med rareMed rare
Med rareMedMed rareMed
RareMed rare
RareMed rare
Med rareMedMed rareMed
MedMed
135145160170
145160
145
160160
170
145160
145160
145145
145160145160
140145
140145
145160145160
160160
1113 min per side / 2226min total1314 min per side / 2628 min total
1618 min per side / 3236 min total1820 min per side / 3640 min total
11 hrs total1
hr2 hr total, on v shaped rack
911 min per side / 1822 min total
1012 min/2024 min total
11 hrs1 1 hrs, on v shaped rack11 hrs1 1 hrs, on v shaped rack1 1 hrs total2 2 hrs total, on v shaped rack810 min per side / 1620 min total1012 min per side / 2024 min total1011 min per side / 2022 min total1113 min per side / 2226 min
hr1 hr
11 hrs11 hrs, on v shaped rack
810 min per side / 1620 min total1011 min per side / 2022 min total911 min per side / 1822 min total1113 min per side / 2226 min total
3040 min per side / 11 hrs total4550 min per side / 11 hrs total
Item Weight Doneness Temperature Minutes per side / Total Time
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Top round steak
Veal chops
Veal loin roast
Veal rib roast
Lamb bonelessrolled leg roast
Lamb bonelessrolled shoulder roast
Lamb chop
Lamb wholeleg roast
Pork
1 inch
1 inch
1 inch
35 lbs
35 lbs
47 lbs
23 lbs
1 inch
57 lbs
Med rareMedMed rareMed
MedWell done
Med
Med
Med
Med
Med rareMed
Med rareMed
145160145160
160170
160
160
160
160
145160
145160
1213 min per side / 2426 min total1415 min per side / 2830 min total1214 min per side / 2428 min total1416 min per side / 2832 min total
78 min per side / 1416 min total89 min per side / 1618 min total
12 hrs total, on v shaped rack
11 hrs, on v shaped rack
22 hrs, on v shaped rack
11 hrs total, on v shaped rack
89 min per side / 1618 min total910 min per side / 1820 min total
12 hrs22 hrs, on v shaped rack
Item Weight Doneness Temperature Minutes per side / Total Time
Bratwurst sausage
Pork chop, bone-in
Pork bonelesstop loin roast
Fully cooked hamboneless half
Fully cooked hamboneless portion
Fully cooked hamsmoked picnic
Ham slice fully cooked
34 lbs
inch thick11 inch
24 lbs35 lbs
46 lbs
34 lbs
58 lbs
1 inch
Reheat
MedWell Done
MedWell Done
Reheat
Reheat
Reheat
Reheat
140
160170
160170
140
140
140
140
1012 min per side / 2025 min total
1012 min per side / 2024 min total1720 min per side / 3540 min total
11 hrs11 hrs, on v shaped rack
11 hrscooked on v shaped rack
11 hrscooked on v shaped rack
22 hrscooked on v shaped rack
1012 min per side / 2024 min total
11
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34 lbs
35 lbs
68 lbs
24 lbs
24 lbs
1 lb
Well done
MedWell done
Med
Well done
Med
Med
170
160170
160
170
160
160
12 hrs, on v shaped rack
11 hrs, on v shaped rack
22 hrs, on v shaped rack
4575 min per side / 11 hrs total
3745 min per side / 11 hrs total
hr, on v shaped rack.
Pork loin blade
Pork loin centerrib roast
Pork rib,crown roast
Pork rib,country style
Pork ribs,loin back orspareribs
Pork tenderloin
Poultry
Item Weight Doneness Temperature Minutes per side / Total Time
Chicken broilerfryer, half
Chicken whole
Chicken breast half,skinned and boned
Chicken quarters
Cornish game hens
Cornish game
hens, halfChicken pieces-bone-in, skin on
Pheasant
Quail
11 lbs
23 lbs34 lbs45 lbs
45 ounces
23 lbs
1 lbs
lb
22 lbs
23 lbs
4-6 ounces
Well done
Well done
Well done
Well done
Well done
Well done
Well done
Well done
Well done
180in thigh
180in thigh
170
180in thigh
180in thigh
180
in thigh180in thigh
180in thigh
180in thigh
Start bone-side down, 45 min 1st side15-20 min 2nd side, 11 hr 20 min total
11 hrs total11 hrs total12 hrs total, on v shaped rack
79min per side /1518 min total
2530 min per side /5060 min total
11 hrs total, on v shaped rack
2025 min per side / 4050 min total
Start bone-side down, 2530 minutesper side / 5060 min total
11 hrs total, on v shaped rack
30 min, cooked on v shaped rack
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Item Weight Doneness Temperature Minutes per side / Total Time
Dressed fish
Fish fillets,steaks cubes
Sea scallops
ShrimpMedium
ShrimpJumbo
1 lbs
1 inch
1215 per lb
20 per lb
1215 per lb
Flakeswith fork
Flakeswith fork
Opaque
Opaqueand pink
Opaqueand pink
10 min per side per lb2022 min per lb total
23 min per side per inch thickness46 min per inch thickness
23 min per side / 57min total
34 min per side / 68 min total
45 min per side / 810 min total
Turkey
Turkey breast whole
Turkey breasttenderloin steak
Turkey drumstick
Turkey hindquarters
Turkey tenderloin
Turkey thigh
68 lbs812 lbs1216 lbs
46 lbs68 lbs
46 ounces 1 lbs24 lbs
810 ounces
11
lbs
Well done
Well done
Well done
Well done
Well done
Well done
Well done
180in thigh
180in thigh
170
180
180
170
180
1 2 hrs2 2 hrs34 hrs, cooked on v shaped rack
5260 min per side, 1
2 hrs total1 1 hrs per side, 2 2 hrs total79 min per side /1518 min total
2530 min per side / 1 hrs total3037 min per side / 11 hrs total1215 min per side / 2530 min total
Bone side down 2530 min per side /5060 min total
Seafood and Shellfish
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Direct Cooking Chart
Beef bonelesssirloin steak
Flank steak
Beef groundmeat 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
PorkPork chop
Frankfurters,smoked bratwurst
1 inch thick
1 inch thick
1 inch
inch4 per lb
1 inchdirect heat
1 inch
1 inch
11 inch
1 inch
1 inch
inch11 inch
56 per lb
RareMed rareMedRareMed rareMed
Med
Med
Med rareMed
RareMed rareMed
Med rare
MedMed rareMed
Med
Med rareMed
MedWell done
Reheat
140145160140145160
160
160
145160
140145160
145
160145160
160
145160
160170
140
57 min per side / 1014 min total79 min per side / 1418 min total911 min per side / 1822 min total1113 min per side / 2226 min total1315 min per side / 2630 min total1517 min per side / 3034 min total
67 min per side / 1214 min total
67 min per side / 1214 min total
78 min per side / 1416 min total910 min per side / 1820 min total
78 min per side / 1416 min total913 min per side / 1926 min total1316 min per side / 2732 min total
46 min per side / 812 min total
68 min per side / 1215 min total78 min per side / 1416 min total911 min per side / 1822 min total
912min per side / 1923 min total
57 min per side / 1014 min total78 min per side / 1416 min total
45 min per side / 811 min total1215 min per side / 2530 min total
12 min per side / 35 min total
Item Weight Doneness Temperature Minutes per side / Total Time
Beef/Veal/Lamb
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Item Weight Doneness Temperature Minutes per side / Total Time
PoultryChicken broilerfryer, half
Chicken breast half,skinned and boned
Chicken Pieces,Bone in
Turkey breasttenderloin steak
Fish and Shellfish
Dressed fish
Fish fillets,steaks, cubes
Lobster tails
Sea scallops
ShrimpMedium
Shrimp
Jumbo
11 lb
45 ounceseach
22 lbs
46 ounces
1 lbs
1 inchthick
6 ounces8 ounces
1215 per lb
20 per lb
1215 per lb
Well done
Well done
Well done
Well done
Flakes apartwith fork
Flakes apartwith fork
Pink andOpaque
Opaque
Pink andOpaque
Pink and
Opaque
180in thigh
170
180in thigh
170
Bone side down2025 min per side / 4050 min total
68 min per side / 1215 min total
Bone side down1722 min per side / 3545 min total
68 min per side / 1215 min total
35 min per side /79 min per lb total
23 min per side /46 min per inch thickness total
Tail facing down35 min per side / 610 min total68 min per side / 1215 min total
12 min per side / 24 min total
23 min per side / 56 min total
23 min per side / 68 min total
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Acorn orbutternut squash
Artichoke
Asparagus
Baking-size potatoesor sweet potatoes lb each
Button mushrooms
Corn on the cob
Eggplant
Fennel
Fresh baby carrots
Garlic, whole bulb
Leeks
Halve squashand wrap in foil.
Boil or steam for 30minutes or until soft.Cut in half.
Snap off base. Drop inboiling water. Drain.
Scrub potato, poke withfork in center. Lightlyoil and wrap in foil.
Scrub mushrooms. Patdry. Place on metal orsoaked wooden skewers.
Clean out silk. Rewrapwith greens. Truss cornwith string. Soak in waterfor 30 minutes.OR clean out silk andgreens. Wrap in foil withbutter and salt.
Cut into 1 inch piecescrosswise. Brush lightlywith oil. Season with salt.
Cut off stem. Drop inboiling water. Drain.
Rinse. Drop in boilingwater. Drain and brushlightly with oil.
Cut off the top of thebulb. Pour small amount ofolive oil in center. Saltand pepper. Wrap with foil.
Cut off green part.Cut in half lengthwise.Wash very well.
None
30 minutes
34 minutes
None
None
None
None
10 minutes. Cutinto 1 inch pieces
35 minutes
None
None
10 min per side/ 20 minutes total
23 min per side57 minutes total
13 min per side35 minutes total
3037 min per side11 hours total
12 min per side35 minutes total
1215 min per side2530 minutes total
4 min per side8 minutes total
2 min per side5 minutes total
12 min per side35 minutes total
2530 min total
2 min per side5 min total
Item Preparation Precooking Time Direct Grilling Time on High
Vegetables
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New potatoes
Portobello
Mushrooms
Scallions orgreen onions
Sweet peppers togrill yellow,green, orange, red
Sweet peppers toroast yellow,green, orange, red
Tomatoes
Zucchini andyellow squash
Halve potatoes. Wrap infoil with butter and salt.
Remove stems.
Leave whole or sliceinto inch pieces.
Rinse well
Rinse and pat dryRemove seeds and stem.Cut into quarters andgrill pieces.
Rinse and pat dry. Placeon grill and blackenall sides. Place blackenedpepper in a bowl andcover with plastic wrap orfoil to let skin steamoff. Peel, seed, and removepith. Pepper may begrilled to reheat.
Remove stem end.
Cut lengthwiseinto inch slices
None
None
None
None
None
None
None
2025 min total
23 min per side
57 min total
11 min per side23 min total
23 min per side57 min total
45 min per side810 min total
2
3
min per side57 min total
23 min per side57 min total
Item Preparation Precooking Time Direct Grilling Time on High
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Apple
Banana
Mango
Nectarine
Orange
Papaya
Pear
Pineapple
Plantain
Watermelon
Cut apple in halfand core.
Peel and cut in halfBrush with vegetable oil
Cut in half, peel andcut into 1 inch spears
Cut in half, remove pit
Cut into in rounds
Cut in half, peel and
cut into 1 inch spearsCut in half and core
Cut into 1 inch rings
Peel and cut in half
Cut into cubes andput onto skewers
None
None
None
None
None
None
None
None
None
None
23 min per side46 min total
1 min per side2 min total
min per side1 minute total
2 min per side / 4 min total
min per side / 1 min total
min per side
1 min total12 min per side / 24 min total
12 min per side / 24 min total
1 min per side / 2 min total
1 min per side / 2 min total
Item Preparation Precooking Time Direct Grilling Time on High
Fruit
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Rotisserie
Instructionsand Tips
Rotisserie
Instructionsand Tips
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How to Use
the RotisserieThe rotisserie uses the infrared element onthe 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, crispy-
browned and juicy products.n Slide one rotisserie fork onto the rotisserierod 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 andtighten it.n Insert pointed end of rod into rotisseriemotor and rest the blunted end on bracket
to the left.n Loosen wing nuts on the rotisserie forksto center the meat in front of the infraredburner (the white ceramic piece in the backof the grill). Tighten the wing nuts firmly.n Make sure the rotisserie is plugged in andturn the switch on to rotate the meat.
n Check the food to make sure it is rotatingevenly. If not, remove the rotisserie rod andmeat and readjust its placement.n Turn the far right knob onthis is therotisserie control knob.n Close the canopy lid.n Follow the times and temperatures on theRotisserie Cooking chart on page 24.n To check for doneness, turn the rotisseriemotor off. Take an internal temperature of
the food with an instant read thermometer.n If the food is done, turn off the motorand the rotisserie burner and remove theentire rotisserie rod with hot pads. Place on a
clean cookie sheet.n Use hot pads to loosen the wing nuts andremove the rotisserie rod and forks.n Allow the meat to rest for 10 to15 minutes before carving (see note onCarry-over Cooking on page 92).n Clean rotisserie rod and forks with hotsoapy water and the coarse side of a sponge.
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Rotisserie Tipsn If the food is not rotating properly, it willnot cook evenly. Make sure that it is turningat an even pace.n All times and temperatures in the rotisseriecharts are guidelines based on using the infraredrotisserie 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 rotisseriecook the food depends on many factorsis the meat at room temperature, is itcompletely 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 therotisserie can hold is 15 pounds. A 15-poundturkey should turn and sear correctly using
the rotisserie burner.n Always use cotton string to truss meats.Do not use nylon or plastic string, as it will
melt. To properly truss meats, see Trussing
Poultry or Meat on the opposite page.
n The rotisserie does not need to bepreheated before using it. In fact, it will beeasier to place the skewer in the proper
brackets before turning the infrared burner on.n If you have a favorite oven-roasted meat,this recipe can easily be replicated on arotisserie. Follow the times and temperaturesin the Rotisserie Cooking chart.n A pan may be placed underneath therotisserie-cooked item to catch drippings.
n The rotisserie can be used in combinationwith the smoker. See Smoking Tips tooperate the smoker, and refill the chipsoften to get the best flavor.n Keep the canopy lid closed whilerotisserie cooking. This will help lock in the
juices and shorten cooking time.n Baste meats during the last 30 minuteswhile rotisserie cooking. This will preventsugary marinades from browning too fast.n Tender meats are best on the rotisserie,due to the quick and intense sear.n Let meats rest for about 10 to 15 minutesbefore carving. This will allow the juices to
redistribute through the meat.n Various marinades and rubs can be usedon rotisserie-cooked foods. See the Rotisserie
Recipes in this book.
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23
Trussing Poultryor MeatTrussing 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 brownmore evenly.n Remove neck and gizzard from the birdscavity. Rinse the bird with cool runningwater and pat dry with paper towels.n Fold wings back, sothat they are restingbehind its neck.n Cut a piece of cottonstring about 24 incheslong, depending on the
size of the bird. Do not
use plastic string or fishing
line to truss the bird.n Lay the bird breastside up. Pass the middleof the string underneaththe joints of the drumstick,
and cross the end of the
strings to make an X.
n Pull the ends of thestring down towards thetail and pull the string back
along the body, tucking the
string into the thighs.n Pull the string backover the wings.n Pull one end of the stringsecurely underneath the
backbone at the neck
opening. Tie the two ends of
the string with a secure knot.n Place one of therotisserie forks onto therotisserie rod. Slide birdonto 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 surethe 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.
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24
Rotisserie Cooking Chart
Beef rib eyeroast
Beef tri-tip
Beef rib roast,boneless
Chicken,whole fryer
Cornish game hens
Turkey, whole
Turkey breast
Lamb leg, boneless
Pork loin roast
Pork butt, bone-in
Ham, boneless
46 lbs
46 lbs
46 lbs
34 lbs57 lbs lb1013 lbs
56 lbs
47 lbs
35 lbs
35 lbs35 lbs
34 lbs
RareMediumWell done
RareMediumWell done
RareMediumWell done
Well doneWell done
Well done
Well done
Well done
Medium
MediumWell done
MediumWell done
Reheat
145155165
145155165
145155165
170170
170
170
170
160
160170
160170
140
11 hours1 2 hours2 2 hours11 hours1 1 hours22 hours11 hours1 1 hours22 hours11 hours1 2 hours22-25 minutes
2 3 hours1 2 hours22 hours11 hours1 1 hours1 1 hours22 hours1 1 hours
Item Weight Doneness Temperature Time
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Smoking
Instructionsand Tips
Smoking
Instructionsand Tips
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How toSmoke Foodsn Start by soaking about two to threegenerous handfuls of small wood chips inwater for at least 30 minutes.n Pour off water from soaked chips, andplace some chips in smoker box to fill about
half way. Close the smoker box lid. If thefood smokes/cooks for more than 30
minutes, reserve some chips to add during
the cooking process.n Place two larger even heat channels and twolarger grates to the sides of the barbecue. Place
one smaller even heat channel and one grate
close to the side of the smoker box. Placesmoker box in the center of the barbecue
without a grate or even heat channels.n Make sure burner beneath smoker tray ison. Turn on other burners according to basic
Direct/Indirect Cooking or Rotisserie
Cooking chart, whether indirect or direct
heat source is used.n Close canopy lid and allow smoke togather in the barbecue. This will take about15 to 20 minutes.
n Place food as close to the smoker aspossible, as this will allow the flavors to bothpenetrate and tenderize the meat.n Close the canopy lid and follow the timeson the Direct/Indirect Cooking or RotisserieCooking 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 addedto the smoker box.n Wood chips will smoke for approximately15 minutes, so replace chips frequentlyduring 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 tomedium if the wood chips burn too quickly.n Always take an internal temperature ofmeats to determine doneness. See Minimum
Safe Internal Temperatures on page 92.
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Smoking Tipsn Have all your ingredients ready beforeyou begin smoking. This includes rubs,marinades, utensils for turning, extra wood
chips soaked, and, most importantly, hot pads.n Smoking is as much of an art as it is ascience. Knowing when to add wood chips,
adjust flames, add water, etc. is something
you will acquire by experimenting.
Take down notes of successes, such astemperatures, foods, and amount of
wood chips used.n Use tongs and hot pads to add woodchips, turn meats, add water, etc.n Adding fresh herbs, such as rosemary andthyme, in with the wood chips adds aunique 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.
n Some liquids can be added to the smokertray instead of water to help add flavor andmoisture. A few good ones to try are apple
juice or cider, chicken stock, beer or wine.n The smoker box can also be used to steamfoods. Add water to the box and turn on the
burner underneath it.nWhen replacing wood chips, be preparedand 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 lowtemperatures.n If you dont see billows of smokecoming out of the grill, it is probably
time to add more wood chips.
More smoke = more flavor.
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Good Woods to Use for SmokingWOODCHARACTERISTICS
Smoky, sharp flavor. Think true
Southern Barbecue, because this is
the wood most often used there.
More subtle flavor than hickory,
yet similar in taste. Burns easily, so
this wood is good for lower
temperature smoking.
Sweet wood, burns hot. Be careful
to replace wood chips often, as
mesquite can taste bitter if burned
for long periods of time.
Light, delicate flavor. Usedprimarily in the Pacific Northwest,
specifically for smoking salmon.
Distinctive and pleasant flavor,
blends well with many textures
and flavors.
Sweet and mildly smoky
Sweet, fruity smoke flavor
GOODFOODS TOSMOKE
Pork- especially ribs and shoulder,
chicken, beef, wild game, cheese
Pork, chicken, lamb, fish, cheeses
Most meats (especially beef) and
most vegetables
Salmon, swordfish, any other fish.Also good with chicken and pork.
Most commonly known for
smoking brisket. Also good with
chicken and pork.
Poultry, vegetables,
ham, bacon
Chicken or turkey,
ham, game birds,
pork
WOODTYPE
Hickory
Pecan
Mesquite
Alder
Oak
Maple
Fruit Tree woods,
such as Cherry
and Apple
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Sauces, Rubs
and Marinades
Sauces, Rubs
and Marinades
l Sd d
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Buerre Blanc SauceThis 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.
1 medium-sized shallot,minced cup dry white wine2 Tbsp cider vinegar cup heavy cream pound butter (1sticks), cut into pieces
Salt and white pepper,to taste
6 garlic cloves, chopped
1 bay leaf, center vein
removed, leaves crushed1 tsp cayenne pepper
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp salt cup cilantro, chopped cup parsley, chopped cup white wine vinegar cup olive oil Chimichurri MarinadePlace all the ingredients in a food processor. Blend untilsmooth. Use this marinade for chicken, fish, or beef. Marinatefor 2 to 24 hours. Keep in an airtight jar for a couple of days.Makes 1 cups marinade.
2 li l h d
C l P
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2 garlic cloves, chopped
1 cup pepitas
1 cup cilantro, choppedJuice of 1 lime cup olive oilSalt and pepper to taste
Cilantro PestoServe 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. cup ancho chile powder cup paprika
1 Tbsp dry mustard
2 tsp dried oregano
1 Tbsp dried thyme
1 Tbsp crackedblack pepper
1 tsp ground coriander1 tsp ground cumin
El Diablo Beef Spice RubMix these spices together and place in an airtight container.
Sprinkle this on steaks, roasts or even ribs.
Makes about cup.
L Li1 Tb h hil d
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Lemon, Limeand 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 saut 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.Horseradish HerbCompound 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.
1 Tbsp ancho chile powder
1 Tbsp cumin seeds
1 Tbsp mustard seeds
2 tsp garlic powder1 tsp celery salt tsp ground cayenneZest of one lime
Zest of one lemon
Zest of one orange cup butter, softened tsp tarragon, chopped tsp basil, chopped1 Tbsp chives, chopped
1 tsp horseradish tsp fresh lemon juice
2 mangoes
M d
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2 mangoes,cut into small dice
1 jalapeno, minced
3 garlic cloves, minced
1 cup pineapple juice cup lemon juice1 tsp lemon peel or zest,chopped cup soy sauce
cup cilantro, chopped
Mango andPineapple Marinade
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.
2 tsp olive oil onion, chopped3 Tbsp rice wine vinegar
1 Tbsp sugar
1 nectarine, pitted andsmall diced
1 peach, pittedand small diced
1 Tbsp mint, snippedwith kitchen shears
1 Tbsp cilantro, chopped
Salt and pepper, to taste
Nectarine RelishThis 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 Sweetand Spicy Pork Tenderloin on page 86.
Makes 2 cups.
O g R d ti S1 tsp garlic minced
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Orange Reduction SauceThis goes great with chicken or fish.
In a small saut 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.Hawaiian-StyleTeriyaki 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.
1 tsp garlic, minced
1 tsp ginger, minced
1 Tbsp soy sauce
1 tsp brown sugar cup orange juice4 ounces butter ( stick),cut into pieces
1 cup soy sauce cup brown sugar cup water cup pineapple cup rice wine vinegar3 garlic cloves, minced
2 tsp ginger, chopped
1 Tbsp mirin1 Tbsp sake
Thi k d Ri h1 bag turkey neck
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Thick and RichTurkey Gravy
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 saut 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.
1 bag turkey neckand giblets
4 cups water
6 Tbsp flour
6 Tbsp butter cup portSalt and cracked blackpepper, to taste
38
Sid Di hSid Di h
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Side Dishes
and Appetizers
Side Dishes
and Appetizers
4 slices bacon, chopped Ba bec ed Baked Beans
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4 slices bacon, chopped medium onion,chopped
1 bell pepper, seeded
and chopped
1 jalapeno, seeded andminced (wear rubbergloves when doing this)
2 garlic cloves, minced cup maple syrup cup barbecue sauce cup catsup cup brown sugar1 Tbsp Worcestershire
1 Tbsp whole grain
mustard1 Tbsp apple cidervinegar
1 (15 ounce) cankidney beans,drained and rinsed
1 (15 ounce) can pintobeans, drained and rinsed
1 (15 ounce) can GreatWhite Northern beans,drained and rinsed
Salt and black pepper,to taste
Barbecued Baked BeansIn 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.
DoughBuffalo Chicken Pizza
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g
1 cups warm water1 Tbsp active dry yeast
tsp sugar1 Tbsp olive oil
3 cups all-purpose flour
1 tsp salt
Toppings
2 boneless, skinlesschicken breasts cup hot sauce2 Tbsp butter, melted red onion2 stalks celery
1 cup shreddedjack cheese cup preparedpizza sauce
2 Tbsp cilantro, chopped
Buffalo Chicken PizzaFor 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 freezefor 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.
2 cloves garlic, minced
Chipotle Black
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2 Tbsp cilantro, chopped
1 (15 ounce) can blackbeans, rinsed and drained
1 tsp (from a 7-ouncecan) chipotle peppersin adobo sauce
1 tsp cumin
2 tsp lemon juice
1 cup breadcrumbs
1 stalk celery, minced
2 Tbsp red bell pepper,minced cup onion, chopped1 egg
Vegetable oil, as needed
Chipotle BlackBean 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.
Chunky Avocado2 medium avocados,
i d l d
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Chunky Avocadoand Tomato Guacamole
Combine all ingredients in a bowl. Be careful not to break
up the avocado. Add salt and pepper to taste. If you arent
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.
pitted, peeled,and small diced
4 Tbsp lime juice
1 jalapeno, seeded andchopped (wear rubbergloves when doing this) cup onion1 small tomato,seeded and chopped
Salt and pepper, to taste1 slice lemon or lime,if needed
Classic Macaroni Salad8ounce package elbow
i
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Classic Macaroni SaladCook 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.
macaroni
1 Tbsp prepared mustard cup mayonnaise cup dill pickle, chopped2 Tbsp dill pickle juice tsp salt tsp pepper tsp paprika cup celery, chopped
Classic Potato Salad7 medium potatoes,p l d nd t int
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Classic Potato SaladPlace 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
peeled and cut intobite sized pieces
1 cups mayonnaise3 Tbsp prepared mustard1 Tbsp salt tsp black pepper tsp garlic powder tsp celery salt
cup celery, chopped(about 1 stalk) cup dill pickles,chopped
3 Tbsp dill pickle juice
6 hard boiled eggs,chopped
Elegant Smoked Clams3 dozen clams,i th i h ll
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Elegant Smoked ClamsNote: Use alder, pecan, or mesquite wood chips for this recipe.
Go through the clams and throw away any that arent
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.
in their shells
2 slices bacon,cut into small pieces
2 Tbsp butter4 garlic cloves,minced
1 shallot, minced
Juice of 4 limes
1 Tbsp Worcestershire
1 tsp salt
1 tsp black pepper
1 jalapeno, seeded andminced (wear rubberJicama Avocado
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minced (wear rubbergloves when doing this) cup mint, chopped
cup cilantro, chopped2 Tbsp fresh lime juice
2 Tbsp apple cider vinegar
1 tsp salt tsp black peppercup olive oil
1 cup pineapple, cut intobite-size pieces
1 cup jicama, peeled andcut into thin strips
2 cups baby greens, washedand dried
1 avocado, cubed
Jicama, Avocadoand Baby Greens Salad
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 pineappleand 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.
4 baking potatoes, peeledand cut into quarters Mashed Potatoes
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and cut into quarters
2 Tbsp + 1 Tbsp salt,divided
2 tsp white pepper cup butter ( stick) cup to cup milk Mashed PotatoesPeel and chop potatoes into 1 inch pieces and place in pot.Add enough water to cover the potatoes and 2 Tablespoonssalt. Bring potatoes to a simmer. Do not let them boil. Simmergently for 15 to 20 minutes. Check them by sticking a fork inthe 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.
1 cup honeydew,small dicedMelon Cilantro Salsa
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small diced
1 cup cantaloupe,small diced
red onion, small diced1 jalapeno, seeded andminced (wear rubbergloves when doing this)
Zest and juice of 1 lime
1 Tbsp mint
or cilantro, choppedSalt, to taste
Melon Cilantro SalsaIn 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.
4 cups cabbage, shredded
2 h dd d Old-Fashioned Cole Slaw
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2 carrots, shredded cup mayonnaise cup sour cream1 Tbsp apple cider vinegar
2 tsp sugar
2 tsp salt
2 tsp celery seeds
Old Fashioned Cole SlawCombine 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.
Non-stick cooking spray
pound red tiny newPotato and
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pound red tiny newpotatoes, scrubbed pound purple potatoes,scrubbed1 pound asparagus,trimmed and cleaned cup lemon juice cup olive oil1 Tbsp parsley, chopped
1 Tbsp basil, chopped
1 Tbsp thyme, chopped cup shaved Parmesancheese
Potato andAsparagus Salad
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 thickslices. 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 another4 minutes. Take them out of the baskets and toss them together
in a bowl with shaved Parmesan cheese. Serve at room temperature.
Serves 4.
cup olive oil1 cup red wine Red Wine Marinated
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1 cup red wine cup red wine vinegar4 garlic cloves, minced
1 Tbsp salt
1 tsp black pepper
4 artichokes
Water to cover
1 cup mayonnaise cup butter, melted Red Wine MarinatedGrilled ArtichokesIn a large saut pan, combine olive oil, red wine, red winevinegar, and garlic. Add salt and pepper. Cut off top of theartichoke. With scissors, cut off the thorny tips. Cut in half andclean out choke. The choke is the thistly center that isntedible. Place in the large saut pan. Add water to cover. Bringthe liquid up to a boil then turn it down to a simmer. Simmerfor 12 minutes. Take the artichokes out, season with salt andpepper, 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.
Spicy Barbecued Hot Wings5 pound bag frozenchicken wings
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Spicy Barbecued Hot Wingswith Bleu Cheese Dressing
1 cup red hot sauce
1 cup butter, melted
Juice of 1 lemon
Salt and pepper
1 bunch celery, cleanedand cut into strips
Bleu Cheese Dressing cup mayonnaise cup sour cream8 ounces bleu cheese,crumbled
4 Tbsp chives, snipped
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. Cookfor 20 minutes, temperature of the wings should reach 180.
Serve them with celery sticks and bleu cheese dressing.
Serves 8.
1 pound rock shrimp
1 tsp cumin Spicy Smoked
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1 tsp cumin
1 Tbsp chili powder tsp ground cayenne2 garlic cloves, minced cup cilantro, chopped1 orange, juiced cup water2 Tbsp butter, melted
12 flour tortillas cup queso fresco,crumbled cup cream cheese mango, chopped
cup cilantro leaves red onion, choppedJuice of 1 lime
p yShrimp Quesadillas
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, spreada 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. Placethe 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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GrilledVegetablesand Fruit
GrilledVegetables
and Fruit
4 large bananas cup butter Grilled Banana
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p cup brown sugar2 Tbsp vanilla extract
2 Tbsp dark rum
1 pint vanilla ice cream
with Vanilla Ice CreamIn 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 withvanilla ice cream and drizzle the butter mixture over the top.
Serves 4.
2 bunches baby bokchoy, rinsed and dried,cut in half
Grilled Bok Choyh B l V
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cut in half
Vinaigrette cup balsamic vinegar1 small shallot, minced
1 Tbsp garlic, chopped
1 cup olive oil
1 Tbsp fresh basil, choppedSalt and pepper, to taste
ywith 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.
1 large eggplant
1 red bell pepper Creamy Grilled Eggplantd R d B ll P S l d
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3 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp chili sauce
2 garlic cloves, minced
3 Tbsp mayonnaise
3 Tbsp sour cream
3 Tbsp white
wine vinegarSalt 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 ithas 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 inchstrips. 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.
ggpand Red Bell Pepper Salad
4 sweet Vidalia onions
16 Tbsp butterRoasted Onions
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Salt and black pepper,to taste
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. Sprinkleeach 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.
4 ripe red or green pears cup melted butter Rum and CinnamonR t d P
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cup brown sugar2 Tbsp dark rum tsp ground 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.
cup pineapple juice2 Tbsp lemon juiceSweet and Sour
V g t bl K b b ith
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2 Tbsp lime juice
1 tsp crushedred pepper flakes
3 Tbsp soy sauce
3 Tbsp brown sugar cup cilantro, chopped2 blocks extra firm tofu,
drained andcut into 1 cubes
1 pineapple, cut into1 chunks
3 zucchinis, cut into1 pieces
1 cup cherry tomatoes pound buttonmushrooms
Vegetable Kabobs with
Pineapple GlazeIn 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.
1 yellow squash,cut in bite size chunks
cup chopped red onionSteamed VegetablesW d i F il
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cup chopped red onion1 small head broccoli,
cut into 1 florets1 pound baby red rosepotatoes, par-boiled
1 cup green beans,trimmed and halved
1 pint cherry tomatoes,stemmed and rinsed
2 garlic cloves, minced cup olive oil1 Tbsp sherry cup Kalamata olives,chopped
1 bunch fresh thyme,chopped
Salt and pepper, to taste
Wrapped in FoilNote: 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 ofaluminum 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 seasoningsand serve.
Serves 4.
4 ears of corn, husks on
8 slices bacon, chopped
d
Very SpecialC th C b
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2 shallots, minced
2 Tbsp parsley, minced
Salt and pepper, to taste
Wood chips, soaked
Corn on the CobNote: 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 saut 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 saut
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.
MainMain
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Five Spiced Duck2 quarts water cup salt1 cup brown sugar
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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 butchers 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 minutesbefore carving.
Serves 4.
1 cup brown sugar cup onion, chopped1 orange, sliced
6 cloves
5 garlic cloves, crushed cup soy sauce3 Tbsp five spice
powder3 cups cold water
23 pound fresh duck cup honey
Honey Mustard-Glazed Chicken
Honey Mustard Glaze
4 Tbsp honey
3 Tbsp whole grain
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Glazed ChickenMix 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
butchers 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 theglaze on the chicken during the last 10 to 15 minutes. Aninstant-read thermometer should read 180 in the thigh.
Serves 4.
3 Tbsp whole grainmustard
2 Tbsp lime juice1 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp cilantro,chopped
2 3 poundwhole chicken
Jamaican Jerk-RubbedPork Chops
Jamaican Jerk Rub
1 cup green onions,chopped
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Pork ChopsThis 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.
onion, minced1 habanero chili, or 2 smalljalapenos, seeded andminced (wear rubber gloveswhen chopping these)
Juice of 1 lime
2 Tbsp soy sauce
3 tsp ground allspice1 tsp ground black pepper
1 tsp ground cayenne
1 tsp sugar tsp dried thymetsp ground cinnamon tsp ground nutmeg
4 bone-in pork chops, inch thick,trimmed of all excess fat
Salt and black pepper,to taste
Cherry Port Wine Sauce
1 can pitted Bing (or dark)cherries in syrup
Lamb Chops withCherry Port Wine Sauce
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cup port2 cups chicken stock
1 tsp salt tsp pepper1 tsp arrowroot
2
Tbsp Herbes deProvence
Salt and pepper, to taste
4 oneinch thicklamb chops
Cherry Port Wine SauceFor 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 another6 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.
Mint Pesto
2 cups mint cup cilantro Leg of Lambwith Mint Pesto
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p cup parsley cup olive oil4 cloves garlic cup toasted pecans1 Tbsp red wine vinegar
Salt and pepper, to taste
Stuffing
1 cup breadcrumbs
1 cup toasted pecans,chopped
56 pound bonelessleg of lamb
with Mint PestoIn 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 grillfor 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 155160in the center.
Serves 6-8.
4 6-ounce portionsChilean sea bass fillets cup olive oilLime and Cilantro
Chilean Sea Bass
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Zest and juice of one lime
2 garlic cloves, mincedSalt and pepper to taste
Chilean Sea BassServe 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 andflip over. Cook 5 to 6 minutes longer or until fish is firm and
flakes easily.
Serves 4.
Mango Drumsticks2 mangoes, pitted,skinned and chopped cup water
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In a blender or food processor, blend first nine ingredients.
Rinse and dry the chicken. Place the marinade mixture into aplastic 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 beno more blood in the bone and the meat should not be pink.
Serve these drumsticks with the sauce to dip them in.
Serves 4.
cup catsupcup soy sauce cup rice wine vinegar cup brown sugar
1 Tbsp tamarind paste
1 Tbsp garlic, chopped
1 tsp dried mint2 pounds chickendrumsticks
2 cups dark beer cup molasses cup real maple syrupMolasses-MarinatedPork Roast
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cup red wine vinegar4 garlic cloves, chopped
2 Tbsp soy sauce
23 pound pork roast
Pork RoastMix 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 thermometerreaches 150155 in the center. This will take 1 to 1 hours.Let cool for 10 to 15 minutes before slicing.
Serves 4.
Middle EasternStyle Burgers
1 Tbsp olive oil
1 medium onion, chopped
1 pound ground turkeyl d b f
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Style BurgersIn 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 foranother 4 minutes until they are done. Top each burger with
feta cheese, Roma tomatoes, romaine lettuce and red onion slices.
Serves 4.
or lean ground beef
1 beaten egg cup breadcrumbs1 Tbsp dried oregano
1 tsp ground cumin tsp ground coriander2 tsp paprika1 tsp ground black pepper
1 tsp salt
1 cup feta cheese,crumbled
2 Roma tomatoes, sliced
2 cups romainelettuce, torn red onion, thinly sliced4 hamburger buns
1 cup peach preserves
Zest and juice of one lime cup Dijon mustardPeach-GlazedGame Hens
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2 Tbsp soy sauce
4 garlic cloves, minced
2 Tbsp brown sugar
Olive oil, as needed
Salt and pepper, to taste
4 Cornish game hens,
about 1
pounds each
Game HensIn 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
butchers twine. Place the game hens on the rotisserie rod. Place
them on the rotisserie. Turn on rotisserie motor and burnerand cook for 1 hour to 1 hour 15 minutes, or until an instant-
read thermometer reads 160165 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.
2 Tbsp salt
1 Tbsp paprika
2 tsp garlic powder
Rib Eye Steaks
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1 Tbsp coarsely ground
black pepper4 one-inch thickrib eye steaks
Serve with Horseradish Herb Compound Butter on page 35.
In a small bowl, combine seasoning ingredients. Sprinklefront 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.
Secret Barbeque Ribs 1 dried chipotle chili1 cup raspberries,rinsed and dried
cup catsup
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The sauce can be cooked on the Dacor side burner.
Put chili in a bowl and pour boiling water over it tocover. 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 s