Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
FOOD
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/
INTERNAL TEMP.
BURNER SETTING
DIRECT
Medium
DIRECT
High
DIRECT
Medium
INDIRECT
170°F/77°C
HI/OFF/HI
INDIRECT
170°F/77°C
Medium/OFF/Medium
INDIRECT
Breast 170°F/77°C
HI/OFF/HI
Thigh 180°F/82°C
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
TIME
SPECIAL INSTRUCTIONS
(total minutes)
4-6 per
Grill, turning once. Brush grill with
½" (1.3 cm)
oil to keep fish from sticking.
thickness of fish
Remove when inside is opaque and
flaky with skin easily removed.
5-7 per side
4-8
Tent with foil until last
14-18 per lb
(7-8 per kg)
30 minutes of cooking time.
25-30 per lb
Start skin side down.
(11-14 per kg)
11-16 per lb
Less than 11 lbs (5.0 kg)
(5-7 per kg)
20-25
Soak in cold water 20 minutes. Do
not husk. Shake off excess water.
Wash and cut into ½" (1.3 cm)
7-10
slices or lengthwise. Brush with
olive oil.
Grill, turning once. Brush with
8-20
olive oil. Put a skewer through
several slices to hold together.
Individually wrap in heavy-duty
40-70
foil. Grill, rotating occasionally.
45-90
Wash and place on grill whole.
15-22
Char skin all around. 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 oil
20-25
and wrap in double layer of foil.
23
Publicité
Table des Matières
