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Bring to room temperature before cooking.
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Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side with fi re grate
in high position for a few minutes.
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Lower fi re grate to medium position and grill with lid down to avoid fl are-ups.
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Cook each side 3 to 7 minutes according to desired doneness.
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Cook ground meat to 150 internally or until juice runs clear (free of blood) for prevention of
E-coli.
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Burgers can be basted with marinade when turning and/or other ingredients can be mixed in
with the ground beef such as chili sauce or powder.
SHRIMP (Peeled) & CRAYFISH:
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Place on skewers.
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Coat with melted butter and garlic salt.
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Grill 4 minutes on each side or until pink. Cocktail sauce optional.
BAKED POTATOES:
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Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes.
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Turn after 25 minutes (no need to turn if smoked).
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Squeeze to check for doneness.
SWEET CORN IN HUSKS:
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Trim excess silk from end and soak in cold salted water 1 hour before grilling.
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Grill 25 minutes – turning several times.
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