Filter
Top Products
Special offers from our partners!
Find Replacement BBQ Parts for 20,308 Models. Repair your BBQ today.
25
When rotissing you may want to put an aluminum tray or drip
pan under the cut of meat to ca
pture the excessive fats and
-up. Again, flare-up is desirable
urce,
ute to influencing heat output and control.
respective of the cooking appliance cooking will always be more art
h the grids without the use of additional add-on accessory
rates or griddles. Experiment with these areas, we're sure you'll like
d
the
is
ctually desirable. If you get a bit too much during the cooking
e
s
woks, griddles, skillets,
sserole and baking dishes directly on your cooking grids. Get
f fun!
s
ve
r sauce later if desired. A
eat thermometer with a probe will give you an exact indication of
d temperatures.
s
st fire the grill on one burner
nd put the food on the opposite grid.
on. Always keep the lid closed when cooking via the
direct method.
u will have to
djust the temperature setting up or down as required.
GUIDE T COOKING)
juices to further reduce flare
when it is under your control.
HEAT OUTPUT VARIATIONS
No two gas grills will perform exactly the same way. The fuel so
line pressure or volume, method of installation, wind and weather
conditions all contrib
Ir
than pure science.
Even slight breezes across the cooking grids will cause a temperature
variation of 25 to 50 degrees. Your unit should be positioned so the
wind is at the back of the grill-cooking surface. The top casting will
help shield the unit from the wind. Even though your PGS grill has
been designed to cook extremely evenly you might experience slight
variations in heat at the cooking grids. Your variably spaced cooking
grids will give you increased flexibility in this area. You should cook
smaller more delicate foods like shrimp, fish, vegetables etc. on either
side of your grill over the grids that have been spaced closer together.
These grids allow fewer flare-ups and will prevent smaller items from
falling throug
g
the results!
COOKING DIRECTLY
Cooking directly on the cooking grids is by far the most frequently use
outdoor cooking method. This method is ideal for chicken, fish,
burgers, shish-ka-bobs, and the list goes on and on. Meats get that
great outdoor taste when the meat's natural juices drip down on
hot ceramic briquettes, caramelize, and impart that great outdoor
taste. As we discussed earlier, flare-up is to be expected and
a
process, rearrange the foods and just turn down the heat.
When the hood is closed your grill will cook faster, remain at a more
controlled temperature, and use less energy. A great way to determin
doneness, especially on thicker cuts of meat or poultry, is to use a
meat thermometer with a probe. You can also use accessory item
such as grill baskets, shish-ka-bob skewers,
ca
creative, experiment, and have lots o
COOKING WITH A ROTISSERIE
One of the most flexible accessory items for your grill is the motor-
driven rotisserie. Use the rotis to thoroughly cook larger cuts of meat
and whole poultry. A turkey cooked to golden perfection on the grill i
a real treat. You can keep the lid closed when using your rotisserie.
As the rotis slowly turns, the meat will self-baste in its’ own juices or
you can add your own favorite sauce or marinade. The rotis will give
you moist and flavorful results with just a little practice. Just remo
your cooking grid or grids to accommodate the cut of meat. Insert a
shallow drip pan directly on the lava rock to catch the juices and
drippings. You can use these in a gravy o
m
proper cooking times an
INDIRECT COOKING
You can bake or roast foods in your PGS grill just like you would in a
conventional oven. Casseroles, whole poultry, breads, and cakes can
be cooked using this indirect method. As the name implies, the food i
not cooked directly over the heat source. Instead it cooks by heated
air circulating inside the grill casting. Ju
a
Place an oven thermometer on the unlit side of the grill while cooking
indirectly. Regulate the temperature control to the desired cooking
temperature. Your grill is an ideal alternate cooking source during the
busy Holiday Seas
in
Use the following chart as a basic guide to cooking indirectly with the
lid closed. If you are grilling on a very hot or cold day yo
a
TEMP. (INDIREC
GRILL CONTROL
TEMP.
SETTING ITEM
275-350 LO Smokes Foods, rolls, leftovers
50-425 ED
les
25-450 HI Biscuits, Pizza, Rolls
le
you can literally go from the freezer to the grill in a
atter of minutes.
ay
o instead and freeze one for a later
eal.... this will be a real hit!
se
es to get more enjoyment and
exibility out of each appliance.
oil-
till do an excellent job of flavoring meats,
oultry, and seafood.
3
M Roasts, Ribs, Fish,
Poultry, Meat Loaf, Cakes
Pies, Cookies, Cassero
4
THE MICROWAVE GRILL COMBO
Your PGS Gas Grill and indoor microwave are a great combination.
Many meals that require long cooking times or defrost times may be
started in the microwave and finished up on the grill. The convenience
of the microwave and great taste of the outdoor grill are an unbeatab
combination for those with busy schedules. Using the microwave to
defrost means that
m
Poultry, ribs, and other foods that normally take between 45 minutes
and one hour to grill may be cooked by microwave for ten minutes (or
to your taste) and then finished on the grill. The opposite method m
also be used. Foods may be partially cooked on the grill and then
frozen to be thoroughly cooked in the microwave at a later date.
When you rotis a chicken do tw
m
Large amounts of food for a large party may be pre-cooked in the
microwave then quickly seared on the grill. Get creative with the
two outstanding cooking applianc
fl
THE CALORIE/CHOLESTEROL PICTURE
It is beyond the scope of this guide to be an authority on the latest in
calorie counting or cholesterol reduction. However, there are some
basics that should be remembered. Outdoor cooking can be done with
no added cooking oils or fats. Marinades and sauces may be made
free and salt free and s
p