1 Cook Book Final 12/20/06 7:40 PM Page 1 Cook Book Final 12/20/06 7:40 PM Page OUTDOOR CHEF Master Grilling Recipes Leslie L Sassaman Dacor Corporate Chef ©2001 Dacor Cook Book Final 12/20/06 7:40 PM Page 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 Cook Book Final 12/20/06 7:40 PM Page Table of Contents Different Ways to Grill Grilling Basics 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 1 Cook Book Final 12/20/06 7:40 PM Page 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, 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 Cook Book Final 12/20/06 7:40 PM Page 10 Grilling Basics Cook Book Final 12/20/06 7:40 PM Page 12 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 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 Cook Book Final 12/20/06 7:40 PM Page 13 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 inches from the cooking surface If you can hold your hand there for more than 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 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 Cook Book Final 12/20/06 7:40 PM Page 14 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 Cook Book Final 12/20/06 7:40 PM Page 15 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 hours n Fish and shellfish should be marinated for no longer than 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 Cook Book Final 12/20/06 7:41 PM Page 86 Tbsp salt Tbsp paprika Rib Eye Steaks tsp garlic powder Tbsp coarsely ground black pepper 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 79 Cook Book Final 12/20/06 7:41 PM 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 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 ½ 80 dried chipotle chili ¼ cup raspberries, rinsed and dried ¼ cup catsup ¼ cup maple syrup ¼ cup brown sugar ¼ cup fresh ginger, minced pound Pork spareribs ½ tsp pepper tsp salt Cook Book Final 12/20/06 7:41 PM Page 88 ½ pounds flank steak, rinsed and patted dry bell peppers (red, green, and yellow), cut in half white onion, cut into rings 8–12 flour tortillas cup sour cream 4–6 lime wedges ¼ cup cilantro, chopped Marinade ingredients: cup chicken stock ⅛ cup hot sauce ¼ cup dried fruit mix ½ cup cilantro stalks green onions, chopped Tbsp unsweetened cocoa Tbsp Worcestershire Tbsp olive oil Sizzling Beef Fajitas with Grilled Bell Peppers Place all the marinade ingredients and 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 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 minutes Wrap in a clean towel to keep them warm Cool the meat for 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 ẵ ẳ cloves garlic (4 ounce) can chipotle chile in adobo sauce, separated 81 Cook Book Final 12/20/06 7:41 PM 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 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 minutes before cutting Cut in thin slices across the grain and serve Serves 82 pounds Flank steak cup cooking sherry ¼ cup Worcestershire ¼ cup rice wine vinegar ½ cup olive oil Tbsp garlic, minced tsp salt ¼ cup cilantro, chopped tsp ground cumin jalapeno, seeded and minced (wear a rubber glove while doing this) Cook Book Final 12/20/06 7:41 PM 12 large scallops pieces bacon 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 83 Cook Book Final 12/20/06 7:41 PM 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 to hours, or until temperature reads 145–150˚ in the center for medium Let rest for 10 minutes before carving Serves ½ 84 Tbsp dried oregano Tbsp dried tarragon Tbsp dried thyme Tbsp cumin seed Tbsp mustard seed Tbsp onion powder Tbsp garlic powder Tbsp ancho chile powder Tbsp salt teaspoons black pepper 4–6 pound boneless rib roast Cook Book Final 12/20/06 7:41 PM Page 92 Marinade: Juice and zest of lemon Juice and zest of lime Juice and zest of orange ½ ½ cup olive oil ⅓ cup soy sauce ¼ cup honey cup chopped fresh cilantro garlic cloves, finely chopped tsp ground cumin 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 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 to 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 ¼ tsp ground black pepper pounds beef loin tri-tip, trimmed of excess fat 85 Cook Book Final 12/20/06 7:41 PM 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 to 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 Tbsp chili powder Tbsp ancho chile powder Tbsp brown sugar ½ tsp ground cumin ½ tsp ground cinnamon tsp dried oregano tsp onion powder Tbsp salt tsp black pepper 3–4 pound pork tenderloin Cook Book Final 12/20/06 7:41 PM Page 94 ½ cup orange marmalade ½ cup soy sauce Tbsp rice vinegar Tbsp mirin or sherry Tbsp garlic, minced ¼ tsp red pepper flakes ¼ cup cilantro, chopped Tbsp scallions, chopped boned whole salmon fillet inch thick, 33 pounds ẵ ẳ 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 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 cups wood chips 87 Cook Book Final 12/20/06 7:41 PM Page 95 Tangy Lemon Orange Rotisserie Chicken Marinade cup chicken stock ¼ cup lemon juice ½ cup orange juice 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 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 88 ½ cup olive oil Tbsp soy sauce tsp dry mustard Tbsp paprika tsp celery salt tsp onion powder 3–4 pound whole chicken Salt and pepper, to taste Cook Book Final 12/20/06 7:41 PM Page 96 15 pound fresh turkey Salt and pepper, to taste ½ cup to cup soy sauce 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 to hours, or until an instant-read thermometer reads 180˚ in the thigh Let it rest for 10 minutes before carving Serves 12 ½ 89 Cook Book Final 12/20/06 7:41 PM Page 97 Vinegar and HerbSmoked Chicken Pieces ¼ cup cider vinegar ¼ cup olive oil garlic cloves, minced Tbsp salt 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 90 tsp dried oregano tsp dried thyme tsp paprika whole chicken, cut into pieces Cook Book Final 12/20/06 7:41 PM Page 98 pound salmon fillet, deboned ½ cup fresh squeezed lemon juice garlic cloves, minced tsp salt ½ tsp black pepper ½ tsp sugar avocado, chopped cup olive oil ½ cup chives red onion, thinly sliced 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 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 cup watercress, rinsed and dried ½ cup kalamata olives, pitted and rough chopped cedar plank, about 7” x 16” moistened with tap water 91 Cook Book Final 12/20/06 7:41 PM Weights and Measures teaspoons = tablespoon ẵ fluid ounce tablespoon = ẳ cup tablespoon = Minimum Safe Internal Temperatures G ROUND M EATS AND M EAT M IXTURES Beef, Pork, Veal, Lamb 160˚ Turkey, Chicken .165˚ F RESH B EEF, VEAL, LAMB Medium Rare 145˚ Medium 160˚ Well Done 170˚ cups = pint P OULTRY Chicken and Turkey, Whole 180˚ Poultry Breasts, Roast 170˚ Poultry Thighs, Wings .180˚ Duck and Goose 180˚ cup = fluid ounces ⅓ tablespoon = ⅓ cup cup = ½ pint tablespoons = ½ cup pint = 16 fluid ounces quart = 32 fluid ounces ½ gallon = 64 fluid ounces gallon = 128 fluid ounces ⅔ tablespoon = ⅔ cup 10 cups = quart 12 tablespoon = ¾ cup pints = quart 16 tablespoon = cup quarts = 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 Cook Book Final 12/20/06 7:41 PM 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 ... 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... 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... 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