Idiomas disponibles
Idiomas disponibles
FOOD
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz
(0.25-0.34 kg)
Shellfish, Scallops, Shrimp
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 lbs (2.6-4.5 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion,
½" (1.3 cm) thick
Potatoes,
Sweet, whole
Baking, whole
Peppers,
Roasted
Squash,
Summer, Zucchini
Garlic
Roasted
COOKING METHOD/
INTERNAL TEMP. TIME (total minutes) SPECIAL INSTRUCTIONS
BURNER SETTING
DIRECT
Medium
DIRECT
High
DIRECT
Medium
INDIRECT
170°F/77°C
HI/OFF/High
INDIRECT
170°F/77°C
Medium/OFF/Medium
INDIRECT
Breast 170°F/77°C
HI/OFF/HI
Thigh 180°F/82°C
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
4-6 per ½"
Grill, turning once. Brush grill
(1.3 cm)
with oil to keep fish from
thickness of fish
sticking. Remove when inside
is opaque and flaky with skin
easily removed.
5-7 per side
4-8
14-18
Tent with foil until last 30 minutes
of cooking time.
25-30
Start skin side down.
11-16
Less than 11 lbs (5.0kg)
20-25
Soak in cold water 20 minutes.
Do not husk. Shake off excess
water.
Wash and cut into ½" (1.3 cm)
7-10
slices or lengthwise. Brush with
olive oil.
8-20
Grill, turning once. Brush with
olive ail. Put a skewer through
several slices to hold together.
40-70
Individually wrap in heavy-duty
foil. Grill, rotating occasionally.
45-90
15-22
Wash and place on grill whole.
Char skin all around. Cool in a
paper bag or plastic wrap to
loosen blackened skin. Peel and
remove seeds.
7-10
Wash and cut into ½ (1.3 cm)
slices or lengthwise. Brush with
olive oil.
20-25
Cut off top, drizzle with olive oil
and wrap in double layer of foil
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