Operating Guide
D-7
• Add shrimp and/ or craysh and smoke 45 minutes.
SMOKED VEGETABLES:
• Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc.
• Put in pan and cover with water and cook for several hours while cooking the meat. Or place
vegetables on grill and smoke for 50 minutes, either wrapped in foil or not.
SMOKED FISH:
• Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate sh in 1 cup white wine, 1 cup soy
sauce mixed with 1 cup lemon juice.
• Marinate overnight in covered dish in refrigerator.
• Let air on rack 20 minutes before placing on Pam-sprayed grill.
• Smoke 25 minutes.
SMOKED SPARE/BACK RIBS:
• Peel off tough layer of skin on back side.
• Rub all surfaces with seasoning.
• Place ribs in center of grid above drip pan and smoke approximately 1 1/2 hours or until meat pulls
away from bone.
• Baste with barbecue sauce during last 30 minutes.
CHICKEN MARINADE:
Combine
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon oregano
1/2 teaspoon sweet basil
1/2 teaspoon garlic powder with parsley
1/4 teaspoon pepper
• Pour over chicken pieces in non-metal dish
• Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while cooking.
MEAT MARINADE: (For steaks, chops, and burgers)
Combine
¼ cup soy sauce
2 coarsely chopped large onions
2 cloves garlic (halved)
• Combine ingredients in an electric blender, cover, and process at high speed 1 minute or until