LEGACY Manual with TIMER 2016

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When you believe the beef is finished you can use the touch test
described earlier in this section. Four 1 1/2 inch steaks should take
approximately 22-28 minutes cooked on MEDIUM and then LO. Again,
cooking results will vary according to the individual grill, location,
weather conditions, gas pressure, and other factors.
We suggest that you tend to what you are cooking to prevent any
surprises in terms of excessive flare-up or over-cooking your meal.
Rearrange the steaks several times during cooking to prevent possible
excessive flare-ups. Turn the steaks only once with tongs or a spatula,
never pierce with a fork or you will lose the juices. The Performance
Grilling System incorporated in your PGS grill was especially designed to
give you great cooking results for beef meals.
The more you use your grill the better you'll control the results. Here's
what to expect when you use the "TOUCH TEST".
RARE : Meat gives easily when touched. It is seared, but no juices
appear on the surface.
MEDIUM: Meat feels firmer yet slightly spongy, and juices begin to
appear on the surface.
WELL DONE : Meat is covered with juices. It is firm and does NOT
yield to pressure.
We suggest serving your steaks immediately after grilling. Steaks will
lose their juices if allowed to sit too long after cooking. A little
seasoned butter (see recipe) placed on top of the steaks as soon as
cooked will add a gourmet touch to your meal.
Your PGS cooking grids are specifically designed to retain the heat and
cook your steaks quickly, thoroughly, and evenly throughout. Unlike
conventional grids that transfer their heat to the cut of meat put on the
grills and then take time to recover. Your PGS grills have the ability to
retain and transfer large amounts of heat and do not require any time to
get back up to proper cooking temperatures.
This may cause your cooking times to be shorter than what you may
have experienced on your last outdoor cooking product. Again, keep
an eye on what you are doing to prevent ruining a good cut of meat.
To achieve the "cross-char" markings used by restaurant chefs give the
steak a quarter turn halfway through the cooking on both sides to sear
in grill marks that cross.
ROASTS ON THE GRILL
To ensure the best possible results when cooking roasts we suggest the
use of an optional PGS rotisserie and meat thermometer with probe.
Mount the roast as evenly as possible on the spit rod before cooking to
minimize strain on the motor and to insure even turning. Limit
rotisserie roasts to twelve pounds to avoid straining the motor and
possible contact with the briquettes. Be sure that all rotisserie-cooked
meats are secured to the spit rod and the thumbscrews on the meat
forks are tightened securely before cooking.
Use oil or a marinade on roasts to help seal the meat surfaces and hold
in the juices. Use a foil drip pan when cooking meats with a heavy fat
content. Initially, you can sear the roast on HI or MEDIUM heat, but
extended cooking should be at the LO setting. Keep an eye on the
meat thermometer to ensure best cooking results. Cooking with the lid
closed will always accelerate the cooking process. Cooking with the lid
open or closed is one of personal preference. Cooking with the lid open
will minimize flare-up of fatty cuts of meat. After using your grill a few
times, you'll choose the method that you will be most comfortable with...
grilling is an individual cooking experience!
Brush on tomato based sauces and glazes only during the final cooking
period to avoid surface charring. Oil, wine, and broth based cooking
sauces and marinades may be applied throughout the cooking process.
Allow your roast to "set-up" for at least 10 minutes after rotissing to
keep juices from being lost during carving.
* The above guide will aid you in achieving excellent cooking results.
The more you use your grill the better you and the results will become.
Keep in mind that several factors such as outdoor temperature
conditions, wind, humidity, altitude, and size, quality, and thickness of
the meat being grilled can affect your grill's cooking characteristics.
Your PGS outdoor gas grill is a fun and exciting product that welcomes
your involvement and creativity. Only your imagination will limit what
your grill can cook!
POULTRY ON THE GRILL
Poultry and your PGS gas grill are a natural and flavorful combination.
Virtually all poultry is tender and requires a minimum of cooking. Get
creative with different cooking methods using your favorite sauces and
marinades. Always trim away excess fat and keep an eye on the meal
you are grilling to minimize unwanted flare-up. As a general rule,
brush all poultry with cooking oil to seal in the flavor and juices and cook
on the LO heat setting AFTER pre-heating.
Unlike other cuts of meat, chicken and poultry can be barbecued ahead
of time and kept warm or re-heated prior to a later serving. This
flexibility makes poultry an excellent choice for large gatherings.
Poultry is popular any way you grill it. It is also economical, has
tremendous versatility, and nutritious. The following recipes should be
used as a basic guide. As soon as you get comfortable and familiar
with the cooking ability of your PGS grill get creative.
CHICKEN ON THE ROTIS
1 (2 1/2 TO 3 1/2 Pound Whole Chicken) Paprika
Salt and Pepper Olive Oil
Remove one or both cooking grids depending on chicken size. Wash the
whole chicken and pat dry with a paper towel. Sprinkle the cavity with
salt and pepper. Put one rotis fork on spit and tighten securely. Run rotis
rod through the chicken parallel to backbone, from a point inside the
neck to just inside the tail and legs. For best results, tie the wings and
legs. Secure with second fork and tighten thumbscrew securely so that it
will not loosen during cooking process. Turn on Rotis motor and be
sure that the chicken is balanced properly on the spit rod to minimize