Full Product Manual

LP Gas & Charcoal Grill

5650/5072_OM_A1

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

mixture is very smooth.

• Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2 teaspoons

Beau Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt).

• Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24

hours in a covered dish.

• Bring meat to room temperature before cooking.