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Salt or sugar substitutes can also be used. Keep in mind that sugar
substitutes will add flavor but will not glaze. Any calories contained
in wine or alcohol cooks away and evaporates leaving only natural
flavors.
You can save on the calories by carefully selecting the cuts of meat
that you cook on your grill. Cuts should be as fat free as possible
and carefully trimmed if calorie counting and cholesterol reduction are
objectives. Skinless chicken breasts are low in calories, as is most
seafood... both taste GREAT cooked on the grill. A little bit of
pre-planning along with taking full advantage of natural flavoring
possibilities will allow the dieter to join right in with the rest of the
gang at barbecue time.
COOKING WITH WOOD SMOKE
Hickory, apple wood, almond, pecan, and other aromatic woods will
also allow you to add the added cooking dimension of smoking on
your outdoor gas grill. There are an endless amount of products
available to help turn your outdoor gas grill into a very controlled
smoker. You can use wood chips wrapped in foil or other containers
in your grill. Just follow the directions provided with these products.
Your PGS grill has been designed to accommodate these products.
Our extra large casting and large rear vent allows the smoking
products to totally permeate the foods you are cooking. Special
marinades and sauces are the beginning of your great outdoor cooking
experience. These recipes are only a guide and can be modified
endlessly to appeal to your own individual tastes and cooking
methods... remember, there's no right or wrong way to use your new
grill!
Give these recipes a try, they are tested, tried and proven. After
using them a few times feel free to get creative and add your own
favorite ingredients to give these sauces your own "signature."
Many of these recipes can be used to baste as well as serve as table
sauces.
Wines and other spirits used in marinades add to flavor as well as
tenderize. All of the alcohol evaporates during the cooking process
making these acceptable for the entire family. Sauces and
marinades are designed to enhance and compliment the flavor of what
you are cooking and not intended to camouflage or suppress the
natural taste.
Most sauces should be applied during the last 10 minutes of the
cooking process and applied on the low heat settings to prevent
burning. Keep a watchful eye the first time using a recipe to eliminate
any "surprises" such as excessive flare-ups.
Bon Appetit!
MEATS AND MAIN DISHES
When planning your outdoor meal, the main dish should be the
starting point of the menu. After deciding on the main dish you can
get quite creative planning your meal around it. The design of your
PGS grill allows you a great deal of flexibility in the choice and
preparation of the main dish. The following section will provide you
with recipes and tips that will make the most of the convenience,
control, and flexibility of your PGS grill. Bear in mind, there's no
single right way or wrong way to use your grill... have fun, get creative,
and experiment. The more you use your PGS grill the more creative
you'll become!
BEEF
Grilled hamburgers and steaks are perennial outdoor cooking favorites
for the entire family. The robust outdoor flavor imparted to beef makes
it easy to see why. Even though beef is relatively easy to prepare
don't limit yourself to just basic burgers and steaks. Even relatively
inexpensive cuts of meat tenderized with sauces and marinades will
turn out great on your PGS grill. Chuck roast, brisket, and short ribs
are just a few of the many beef cuts that can be grilled with delicious
results.
Cooking times for the beef recipes to follow are for MEDIUM doneness.
If you prefer your beef rare or well done adjust the heat and cooking
times accordingly.
Do not cut or pierce the beef to check for doneness. Instead use
the touch test. Lightly press your finger on the steak or burger (be
careful not to burn your finger). If the meat is too hot to touch,
press the back of a spoon on the meat. Use this simple test for
juicy, flavorful steaks and burgers.
CHOOSING THE MEAT
The best insurance policy for a successful outdoor meal is to start with
the best possible cut of meat. We suggest using only USDA Prime
or Choice grade of beef. An equally important consideration is fat.
A little fat "marbling" through steaks is necessary for tenderness and
juice. On the other hand, too much fat can cause problems. If
possible, trim off excessive fats for health reasons as well as to reduce
unnecessary flare-ups that might occur. Sauces and marinades will
tenderize, flavor, and garnish your beef dishes. Your individual
tastes coupled with experimentation will help create countless
favorites.
With the exception of steaks and pork chops, SLOW cooking will
generally ensure tender meats. Use MEDIUM heat for grilled foods,
including hamburgers and franks. Use LO heat for all roasts and
rotisserie recipes.
FROZEN MEATS
Large roasts and thick steaks should be thawed out and brought to
room temperatures before grilling. Thin steaks, franks, cold cuts,
and burgers can be grilled from a frozen state. Cooking times will
also be a bit longer. Frozen steaks may be thawed in a marinade or oil
to retain juices and impart flavor. Do NOT salt steaks before
cooking as it tends to draw out the juices.
GREAT STEAKS
Rub or brush your steaks with oil or an oil-based marinade. This
will allow you to seal the surface of the steak and will retain the juices.
Preheat your PGS grill for 7 to 10 minutes on HI heat. Arrange the