Publicité
COOKING METHOD/
FOOD
BURNER SETTING
Fish and Seafood
Fillets, Steaks, Chunks
DIRECT
Halibut, Salmon,
Medium
Swordfish, 0.25 kg (8 oz.)
Whole, Catfish, Rainbow
DIRECT
Trout, 0.25 - 0.34 kg
High
(8 - 11 oz.)
DIRECT
Shellfish, Scallops,
Medium
Shrimp
Turkey
INDIRECT
Whole breast (bone-in)
HI/OFF/High
INDIRECT
Half breast (bone-in)
Medium/OFF/Medium
INDIRECT
Whole,
HI/OFF/HI
2.6 - 5.4 kg (7 - 12 lbs.)
Fresh Vegetables
DIRECT
Corn on the cob
Medium
DIRECT
Eggplant
Medium
DIRECT
Onion,
Medium
1.27 (1/2") thick
DIRECT
Potatoes,
Sweet, whole
Medium
DIRECT
Baking, whole
High
DIRECT
Peppers,
High
Roasted
DIRECT
Squash,
Medium
Summer, Zucchini
DIRECT
Garlic
Medium
Roasted
INTERNAL TEMP.
77°C / 170°F
77°C / 170°F
Breast: 77°C / 170°F
Thigh: 82°C / 180°F
36
TIME
SPECIAL INSTRUCTIONS
(total minutes)
4-6 per 1.27
(1/2") thickness
Grill, turning once. Brush grill
of 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
7-8 per kg
Tent with foil until last 30
(14-18 per lb)
minutes of cooking time.
11-13 per kg
Start skin side down.
(25-30 per lb)
5-7 per kg
Less than 5.0kg (11 lbs.)
(11-16 per lb)
Soak in cold water 20
20-25
minutes. Do not husk. Shake
off excess water.
Wash and cut into 1.27 (1/2")
7-10
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 1.27 (1/2")
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
Publicité
