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Grill for 20 minutes. Sear with lid open and fire grate in high (hot) position for 1 minute on each side
before lowering grate and closing lid.
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To SMOKE, place birds in center of GRID with fire in both ends of FIRE BOX.
KABOBS:
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Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms,
zucchini, circular slice of corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp,
scallops, lobster, chicken, sausage, pork, beef, etc.
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Marinate the meat in refrigerator for several hours.
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Grill each side approximately 7 minutes turning occasionally while basting with marinade. Leave a
small amount of room between pieces in order to cook faster.
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Grill with lid up and the fire grate in the lowest position. See marinade recipe on last page.
Kabob Marinade:
1 cup soy sauce
½ cup brown sugar
½ cup vinegar
½ cup pineapple juice
2 tsp salt
½ tsp garlic powder
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Mix all ingredients in a saucepan and bring to boil.
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Allow marinade to cool before marinating your meat in it.
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Marinate beef in mixture a minimum of 4 hours.
HOT DOGS:
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Grill with lid up and fire grate in high (hot) position for approximately 6 minutes.
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Turn every few minutes.
HAMBURGERS:
See Meat Marinade on prior pages.
You may also marinate by allowing to stand in marinade for 1 or 2 hours at room temperature before
cooking, or let stand in covered dish in refrigerator up to 24 hours.
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Bring to room temperature before cooking.
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Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side with fire grate in high
position for a few minutes.
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Lower fire grate to medium position and grill with lid down to avoid flare-ups.
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Cook each side 3 to 7 minutes according to desired doneness.
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Cook ground meat to 150 internally or until juice runs clear (free of blood) for prevention of E-coli.
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Burgers can be basted with marinade when turning and/or other ingredients can be mixed in with
the ground beef such as chili sauce or powder.
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