Smoke hollow DG1100S Manual Del Usuario página 32

Grilling Recipes
Grilled Pork Chops
Turn your grill on high and close the lid. Allow it to heat up for 15-20 minutes. Rule #1: Go thick, not thin. Don't try to grill thin pork
chops. Bread them and fry them, and they'll taste great. But if you put them on the grill, they'll cook too fast and end up tough and
flavorless. Buy chops that are at least 3/4 to 1 inch thick. Such as bone-in chops, like a gracefully-curved rib chop or center-cut T-bone,
which cook more evenly and have more flavor than boneless chops.
Rule #2: Brining pork chops, even for a short time, provides a little wiggle room on doneness. If you are forgetful and cook the chops for
a minute or two too long, the brine will help keep the meat moist. Remember to pat the chops dry with paper towels so they sear on
the grill. Rule #3: Watch the heat. Pork doesn't like high heat. Put a chop over a hot fire and you'll end up with a tough piece of meat,
even if you've brined it. Setting up your grill for indirect grilling is a good way to go. You can put a quick sear on both sides of the chop
and then move it to the indirect-heat area for slower cooking. Your target temperature is around 145° F.
Grilled Chicken
Turn your grill on high and close the lid. Heat grill for 20-30 minutes. While it is heating up, get your chicken breasts out and allow them
to warm up to room temperature. The chicken breasts will cook much more evenly if the internal temperature of the meat is even at the
start. The great thing about boneless, skinless chicken breasts is that you can cook them over direct, high heat without much risk for
flare-ups since they are so lean. This means you can cook them really quickly and sear in all of those juices. The directions below are for
relatively thin chicken breasts, less than an inch thick. Times may vary based on the thickness of your breasts and how hot the grill is.
1. Light the grill and leave it on medium high for direct heat grilling.
2. Rinse the chicken breasts under cold running water and then blot dry with paper towels.
3. Rub the chicken breasts with a little olive oil.
4. Season the chicken breasts to your liking. A simple choice would be a little salt and some fresh ground black pepper.
5. Place the chicken breast on the hottest part of the grill and let them cook for about 2 - 3 minutes before flipping.
Important note: If you try to flip them too quickly, they will stick to the grill. There are two common methods of testing grilled chicken
breasts for doneness. The safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast
and when the internal temperature reaches 165°F, remove it from the grill. The other option is to cut into the chicken breast and take a
look. The meat should be white, without a rubbery texture, and the juices should run clear. This method will release some of the juices.
Grilled Steak
PORK
Turn your grill on high and close the lid. Allow it to heat up for 20-30 minutes. Allow your steaks to warm up to room temperature. The
steaks will cook much more evenly if the internal temperature of the meat is even to begin with. To prepare the steaks, first pat them dry
with a paper towel. Now brush a little olive oil onto each side and sprinkle with salt and pepper. Make sure your grates are clean and oiled
before you put your steaks on them. To oil the grate, you can use your tongs to rub fat trimmed from your steaks onto the hot cooking
grates. Lay the steaks away from direct flames; as the steaks cook, fat will drip down and cause flare-up and burn the steak. Cook the steak
for 2 to 3 minutes, depending on how you like it cooked, and then rotate the steak 45 degrees and cook another 2 to 3 minutes to give
the steak diamond-patterned sear marks. Turnover the steak and repeat the process on the other side. To preserve the natural juices of
the meat, do not stab it with forks or knives while it's cooking. Always use tongs to turn your steak. You can usually tell how done a steak
is by pressing down on the meat with your tongs. Rarer steaks are softer than well-done ones. Don't turn your meat too often; constantly
lifting the lid will cool off your grill and cause your steaks to cook more slowly, and it will be harder to maintain a steady temperature. Let
the steak rest for five minutes before serving. If you don't let it rest, you'll lose the juices when you make your first cut.
Cooking Times: Rare: 1-inch(8-10 minutes) or 1 1/2-inch (10-12 minutes) Medium: 1-inch (12-14 minutes) or 1 1/2-inch (14-16 minutes)
Well-done: 1-inch steak (16-18 minutes) or 1 1/2-inch steak (18-20 minutes).
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PORK FISH
FISH POULTRY
PORK FISH
POULTRY BEEF
BEEF
POULTRY BEEF