GRILL RULES & RECIPES

Guide

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Using the GrillUsing the Grill

TO TURN THE GRILL ON:Turn all 4 knobs on. (See Purple circles).

Push the button (See yellow circle) to ignite.

Wipe down the grill with the brush and a wet rag before and after grilling.

Get all grease off the grill and trays when done cooking.

Wipe down the silver. (See green rectangle)

Black marks are okay. Chunks should be able to be brushed off. (See red circle)

Turn all 4 (purple) knobs off when done.

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Using the GrillUsing the Grill

SAFETY

Make sure the lid is open before lighting the grill.

Keep raw meat and chicken separate from other foods.

Use a separate plate and utensils for raw meat and cooked meat.

Wash your hands after handling raw meat.

Put cooked food in the fridge within an hour of cooking

Cook to the correct temperature to avoid food-borne illness.

145oF 145oF 160oF 160oF 165oF

USDA RECOMMENDED SAFE MINIMUM INTERNAL TEMPERATURES

Steaks, Roasts & ChopsBeef, Pork, Veal & Lamb

GroundBeef, Pork, Veal & Lamb

Whole, Pieces & GroundTurkey, Chicken & Duck

Fish Egg Dishes

FOR MORE INFORMATION VISIT FOODSAFETY.GOV

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Pulse ingredients in food processorwhile drizzling in the olive oil.

OLIVE OILCANOLA OIL

VEGETABLE OILCOCONUT OIL

LEMON JUICELIME JUICEVINEGAR

WINE, TEQUILA OR BOURBON(TENDERIZES LIKE ACID)

FRESH HERBSGARLICGINGERSUGAR

CHILI PASTE

SALTSOY SAUCE

WORCESTERSHIRE SAUCE

TRY THESE MARINADES ON ANY PROTEIN OR VEGETABLES

OIL

ACID

SALT

FLAVORS

GARLIC AND HERB MARINADE

BOOZY BOURBON MARINADE SWEET AND SPICY MARINADE

TROPICAL TERIYAKI MARINADEPERFECT ON PORK

PERFECT ON SHRIMP

1 cup parsley leaves

1/2 cup mint leaves

2 scallions, white and green parts, sliced

1 tablespoon thyme leaves

2 large garlic cloves, chopped

PERFECT ON STEAK

PERFECT ON CHICKEN

1/2 cup bourbon

1/4 cup canola oil

3 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1/4 cup sriracha chili sauce

1/4 canola oil

1/4 cup honey

1/4 cup lime juice

1/4 cup soy sauce

2 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon fresh ground

black pepper

1/2 cup soy sauce

1/2 cup pineapple juice

2 tablespoons honey

2 tablespoons minced ginger

1 tablespoon minced garlic

1 tablespoon dark sesame oil

2 tablespoons coconut oil

Whisk together all ingredients in a medium bowl.

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh cracked black pepper

1 lemon (juice and zest)

1/4 cup extra virgin olive oil

Whisk together all ingredients in a medium bowl.Stir all ingredients in a medium bowl.

MarinadesMarinades

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MarinadesMarinades

WHAT MARINADES DOOils transfer certain flavors into the meat.

Acids works to tenderize.Salt will help enhance flavors.

HOW TO MARINATEMarinate in a plastic bag or bowl in the fridge.

Do NOT reuse a marinade.Never marinate in aluminum foil.

Don’t over marinate. You will end up with mushy fish or overly tough meat.

VEGGIESUp to 10 minutes.

FISH AND SHRIMPUp to 60 minutes.

CHICKENUp to 2 hours.

FLANK, SKIRT, SIRLOIN, ROUND AND HANGER STEAK

Can marinate up to 24 hours.

Do not use a marinade on a high-quality steak, like a porterhouse or ribeye.

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Foil PacksFoil Packs

FOIL PACKS ARE ONE OF THE EASIEST WAYSTO COOK AND AVOID CLEANING.

WHEN FOLDING, MAKE SURE TO ALLOWROOM FOR STEAM TO ESCAPE!

QUESADILLAS: 1. Sprinkle shredded pepper jack cheese on one half

of a flour tortilla.

2. Top with chopped rotisserie chicken and cilantro.

3. Fold in half to close.

4. Repeat to make more.

5. Seal in individual foil packets.

6. Grill over medium heat, turning once, 5 minutes.

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Foil PacksFoil Packs

GARLIC SHRIMP: 1. Mix 2 tbsp olive oil, 1 cup chopped parsley,

2 chopped garlic cloves, and salt and pepper.

2. Toss with the juice of 1 lemon, 1 pound unpeeled

large shrimp, and a big pinch of red pepper flakes.

3. Divide between 2 foil packets.

4. Grill over high heat, 8 minutes.

PAELLA: 1. Combine 1 cup uncooked Spanish rice mix, 1 1/4

cups chicken broth, 6 peeled large shrimp, 2 skinless

chicken thighs, 2 ounces sliced dried chorizo, 1/4

cup each olives and roasted pepper strips, and 1/2

teaspoon smoked paprika in a disposable pie pan.

2. Drizzle with olive oil; sprinkle with pepper.

3. Seal the pan in foil. Grill over medium-high heat,

30 minutes.

ROASTED VEGGIES: 1. Toss any veggies in 2 tbsp olive oil.

2. Create a foil packet.

3. Grill over medium-high heat, 8-12 minutes.

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Foil PacksFoil Packs

LEMON-HERB CHICKEN: 1. Toss 4 skinless, boneless chicken breasts, 1/4 cup

chopped mixed herbs and 3 tablespoons each olive

oil and lemon juice in a bowl.

2. Divide among 4 foil packets.

3. Grill over medium-high heat, 12 minutes.

PORTOBELLO MUSHROOMS: 1. Toss 4 portobello caps, 4 smashed garlic cloves, 1/4

cup olive oil, 1 teaspoon red pepper flakes.

2. Salt, and chopped parsley to taste.

3. Divide among 4 foil packets.

4. Grill over medium heat, turning once, 10 minutes.

ROASTED BROCCOLI: 1. Toss 1 head of broccoli florets, 2 sliced garlic cloves,

1 tablespoon olive oil, 1/4 teaspoon red pepper

flakes, and salt on a sheet of foil.

2. Arrange in a single layer and form a packet.

3. Grill over medium-high heat, 10 minutes.

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CHICKENChicken

1. Either pound or butterfly (cut horizontally) your

chicken breast until it is about 1-inch thick. Season

both sides.

2. Heat the grill to medium-high (400 °F).

3. Lightly rub the grates with oil so the chicken does

not stick.

4. Grill about 4 minutes per side.

5. Check the internal temperature is 165 °F.

6. Transfer to a serving plate, and let rest 5 minutes

before cutting.

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Grilled Vegetables

ANY OF THE FOLLOWING VEGETABLES WILL WORK:Bell Peppers, Squash, Zucchini, Eggplant

Mushrooms, Asparagus, Onion

1. Cut vegetables in long, 1/4 inch thick slices.

2. Toss vegetables in olive oil, salt, and pepper.

3. Grill vegetables 8 to 10 minutes, until tender and

lightly charred.

4. Optional:

a. Create an herb mixture of olive oil, garlic, parsley,

basil, rosemary, salt and pepper to taste.

b. Drizzle over vegetables before serving.

Grilled Vegetables

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Asian SalmonAsian Salmon

1. Whisk together mustard, soy sauce, olive oil, and

garlic in a small bowl. Drizzle half the marinade

onto the salmon and allow it to sit for 10 minutes.

2. Brush the grilling rack with oil to keep the salmon

from sticking.

3. Grill salmon for 4 to 5 minutes. Turn carefully with a

wide spatula and grill for another 4 to 5 minutes.

4. The salmon will be slightly raw in the center. It will

continue cooking as it sits, but make sure to check

the temperature with a thermometer before eating.

A fully cooked salmon is 145 F.

5. Transfer the fish to a serving plate. Spoon the rest

of the marinade on top.

6. Allow fish to rest for 10 minutes before eating.

INGREDIENTS:3 pounds salmon filet

FOR THE MARINADE: 2 tbsp Dijon Mustard,

3 tbsp soy sauce

6 tbsp olive oil,

1/2 tsp minced garlic

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INGREDIENTS:4 large sweet potatoes

1/4 cup olive oil

1 tsp ground cumin

1 tsp chili powder

1/2 cup chopped fresh cilantro

1/2 lime (grated zest and juice)

1 jalapeno, finely chopped

Salt and pepper to taste

Grilled Sweet PotatoesGrilled Sweet Potatoes

1. Microwave the sweet potatoes 8 to 10 minutes, until

just starting to soften. Let cool, then slice into 1/2

inch thick rounds.

2. Add together 2 tbsp of olive oil, cumin, chili, salt,

and pepper in a bowl. Soak the potato slices.

3. Preheat the grill to medium-high.

4. Cook the slices 2-3 minutes per side.

5. Mix 2 tbsp olive oil, cilantro, lime zest and juice, and

jalapeno. Pour mixture over plated sweet potatoes.

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