Direct Heat - Char-Griller Competition Pro 8125 El Manual Del Propietario

GRILLING RECIPES
• Direct Heat is a high heat method used to cook foods that take less than
25 minutes to cook. Typically, this means foods that are relatively small
or thin such as steaks, chops, boneless chicken breasts, fi sh fi llets,
hamburgers, etc.
• Cooking with a MEAT THERMOMETER ensures food is fully cooked.
Insert into the thickest part not touching bone, and allow fi ve minutes to
register.
• Internal temperatures for FOWL should be 170°F to 180°F.
• Internal temperature for meat should be 140°F for rare, 160°F medium,
and 170°F for well done.
STEAK (& ALL MEATS):
• Cook food directly above coals/heat.
• Control heat with adjustable fi re grate.
Tip: Place grilled meat back in the marinade for several minutes before serving – it will
become tastier and juicier.
CAUTION: Boil extra marinade fi rst to kill bacteria remaining from the raw meat.
MARINATED FLANK STEAK:
• Mix marinade ingredients in nonmetal dish.
• Let steak stand in marinade for no less than 4 hours in refrigerator.
• Brown each side for 5 minutes, but center should remain rare.
• Cut steak diagonally across the grain into thin slices before serving.
• Grill with fi re grate in high (hot) position with lid open or closed.
Meat Marinade
1/2 cup vegetable or olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tbsp lemon juice
1 tsp dry mustard
1 minced clove garlic
1 small minced onion
1/4 tsp pepper
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Direct Heat