Table des Matières
Publicité
Les langues disponibles
Les langues 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 (2.6-5.4 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/
BURNER SETTING
DIRECT
Medium
DIRECT
High
DIRECT
Medium
INDIRECT
HI/OFF/High
INDIRECT
Medium/OFF/Medium
INDIRECT
HI/OFF/HI
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
INTERNAL TEMP.
170°F/77°C
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
41
TIME
SPECIAL INSTRUCTIONS
(total minutes)
4-6 per ½" (1.3
cm) thickness of
Grill, turning once. Brush grill
fish
with oil to keep fish from
sticking. Remove when inside
5-7 per side
is opaque and flaky with skin
easily removed.
4-8
14-18 per lb.
Tent with foil until last 30
(7-8 per kg)
minutes of cooking time.
25-30 per lb
Start skin side down.
(11-13 per kg)
11-16 per lb
Less than 11 lbs (5.0kg)
(5-7 per kg)
Soak in cold water 20
20-25
minutes. Do not husk. Shake
off excess water.
Wash and cut into ½" (1.3
7-10
cm) slices or lengthwise.
Brush with olive oil.
Grill, turning once. Brush with
olive ail. Put a skewer through
8-20
several slices to hold
together.
Individually wrap in heavy-
40-70
duty foil. Grill, rotating
occasionally.
45-90
Wash and place on grill
whole. Char skin all around.
15-22
Cool in a paper bag or plastic
wrap to loosen blackened
skin. Peel and remove seeds.
Wash and cut into ½ (1.3 cm)
7-10
slices or lengthwise. Brush
with olive oil.
Cut off top, drizzle with olive
20-25
oil and wrap in double layer of
foil
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