Blue Rhino 254508 Charcoal Grill User Manual


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23
Owner’s manual: model 254508 portable outdoor charcoal grill 12/30/03
Contact 1-800-762-1142 for assistance.
Do not return to place of purchase.
24
Manual de usuario: parrilla de carbón de leña para uso al aire libre, modelo 254508 12/30/03
Si necesita ayuda llame al 1-800-762-1142
No devuelva el artículo al lugar de compra.
Spicy Grilled Trout
Ingredients:
1/4 cup lemon or lime juice
2 tablespoons melted butter
2 tablespoons vegetable oil
2 tablespoons chopped parsley
1 tablespoon hot sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout -- about 1 pound each
Prepare:
Combine lemon juice, margarine, oil, parsley, sesame seeds, hot sauce,
ginger and salt. Mix well. Pierce skin of fish in several places. Roll fish
in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1
hour, turning occasionally. Remove fish from marinade. Place fish on grill;
brush fish with marinade while grilling. Cook over high heat for 5 minutes.
Turn; brush with marinade, cook 5 minutes longer. Fish is done when it
flakes easily with fork – Cook to taste.
Grilled Veggies
Ingredients:
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary
1 teaspoon fresh thyme leaves
1 teaspoon fresh basil; chopped
1 teaspoon fresh oregano; chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pound ssorted vegetables, chopped or whole, according to taste.
Prepare
Combine all ingredients in a small bowl. Marinade vegetables with sauce,
and cover and refrigerate for 2 hrs. Grill vegetables over medium heat until
tender, brushing them with marinade while they cook. Cooking times will
vary according to the vegetables chosen.
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