Hardware List Charcoal Grilling Recipes

HARDWARE LIST

CHARCOAL GRILLING RECIPES

(A)	(B)	(C)	(D)	(E)
1/4-20x1/2”	3/16-24x3/8”	3/16”	1/4”	5/16”
Phillips Head Screw	Phillips Head Screw	Hex Lock Nut	Hex Nut	Nylon Hex Lock Nut
qty-4	qty-2	qty-2	qty-8	qty-2

(F)			(G)	(H)	(I)		(J)
1/4”			5/16”	5/16”	Heat Insulation	1/4” Lock Washer
Aluminum Flat Washer		Aluminum Flat Washer		Steel Flat Washer	Washer		qty-2
qty-8			qty-4	qty-4	qty-10		qty-2
			REPLACEMENT PARTS LIST

	ITEM NO.		DESCRIPTION

	990060096		Short Leg Kit

	990060097		Long Leg Kit

	990060098		Kettle Lid Kit

	990060099		Kettle Base Kit

	906060054		Ash Can w/pre-mounted Dampers

	990060130		Ash Can Spacer Ring Kit

	990060085		Ash Can Handle Kit

	990060100		Storage Shelf Kit

	990060087		Wheel Kit

	990060102		Lid Handle Kit

	990060103		Base Handle Kit

	990060095		Lid Air Damper Kit

	990060092		Lid Hook Kit

	990060093		Logo Plate Kit

	906060049		Hub Cap

	906060065		Cooking Grate

	906060064		Charcoal Grate

	988060006		Instruction Manual

	998060002		Hardware Kit

	STOP!	DO NOT RETURN TO RETAILER
	STOP!	For Assembly Assistance, Missing or Damaged Parts
3		Call: MASTERBUILT Customer Service at 1-800-489-1581
3

Tips for Grilling the Perfect Steak

•Allow 3/4 to 1lb per person for bone-in steak or 1¼lb per person for boneless steak.

•Choose steaks that are at least 1-inch thick.

•Bring steaks to room temperature. This makes it easier to estimate grilling time.

•Trim off fat to 1/8 inch and score edges to keep them from curling on the grill.

•On the grill, flip steaks when juices start bubbling on the un-cooked side.

•Second side of steak needs less grilling time than first.

•Salt & pepper each browned side of steak after turning.

•Test for doneness by making a knife slice beside bone.

Original Ranch® Cheeseburgers

1 packet/1 oz. Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

1 lb ground beef

1 cup shredded cheddar cheese

4 hamburger buns

Combine seasoning & salad dressing mix with beef and cheese. Shape into four (4) patties. Cook thoroughly until meat is no longer pink in center. Toast buns before serving, if desired. Serves 4.

Grilled Hickory Beef Skewers 1lb flank or sirloin steak

3/4 cup KC Masterpiece® Barbecue Sauce (Original or Hickory)

3 tbs minced shallots or green onions

1 tbs lemon juice

1 1/2 tsp grated lemon peel

4 cloves garlic, pressed Pepper, to taste

16 skewers*

Cut beef diagonally into thin strips about 1” wide. Thread onto skewers*,allowing 1-2 ribbons of beef per skewer. In small bowl combine barbecue sauce, shallots, lemon juice, lemon peel, garlic and pepper. Brush skew- ered beef generously with sauce mixture. Place over hot coals in covered grill. Grill 2-3 minutes on each side. *If using bamboo skewers, soak in water 30 minutes before use.

Seafood Grill

1¼ cup KC Masterpiece® Original Barbecue Sauce 1¼ cup lemon juice

1¼ lb large prawns, shelled and deveined 1¼ lb large scallops

4-6 skewers* (square-shaped skewers work best)

In bowl, combine barbecue sauce and lemon juice. Add prawns and scallops; let stand 30 minutes to marinate, mixing occasionally. Thread prawns and scallops on sep- arate skewers. Place 6 inches over hot coals. Grill 2-3 minutes, baste, turn and baste again. Cook until prawns are pink and scallops are opaque, about 4-6 minutes total.

*If using bamboo skewers, soak in water 30 minutes before use.

Original Ranch® Pork Chops

1 packet / 1 oz Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

1¼ tsp black pepper

6 pork chops (about 3/4 inch thick) Dash of paprika

Combine seasoning and salad dressing mix with pepper. Rub mixture on both sides of pork chops. Arrange pork on grill and sprinkle with paprika. Grill until cooked through. Serves 4-6.

Grilled Red Potatoes with

Hickory Brown Sugar Butter

8 red potatoes, 2-inch diameter (approx. 1 lb.) 2 tbs water

¼cup KC Masterpiece® Hickory Brown Sugar Barbecue Sauce

¼cup salted butter, melted

Peel off 1-inch strip of skin around the middle of each potato. In a small bowl, combine KC Masterpiece® Hickory Brown Sugar Barbecue Sauce and butter. Set aside. Place potatoes and water in a microwaveable 1 quart dish. Microwave full power (100%), covered, 9 min- utes until tender, stirring once. Drain. Pace cooked potatoes around outer edge of coals and grill for 10 minutes, turning frequently and brushing with sauce mixture. Makes 4 Servings.

Grilled Smoked Sausage

1 cup apricot or pineapple preserves

1 tablespoon lemon juice

1 1/2 pounds smoked sausage

Heat preserves in small saucepan until melted. Strain; set aside fruit pieces. Combine strained preserve liquid with lemon juice in a small bowl.

Oil hot grid to help prevent sticking. Grill whole sausage on an uncovered grill, over low Kingsford® briquets, 10 minutes. Halfway through cooking, baste with glaze, then turn and continue grilling until heated through. Remove sausage from grill; baste with glaze. Garnish with fruit pieces. Serves 6

Over the Coals Spiced Popcorn

1/2 cup popcorn kernels or 8 cups popped popcorn 2 tablespoons butter or margarine

1/2 teaspoon Worcestershire sauce 1/2 teaspoon chili powder

1/2 teaspoon lemon pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon salt

If desired, pop 1/2 cup popcorn over coals in long-han- dled fireplace corn popper. Hold directly over, but not touching, hot Kingsford® briquets; shake vigorously until corn is popped, 3 to 4 minutes.

In saucepan, combine remaining ingredients. Set on edge of grill to melt butter. Toss butter mixture with popped popcorn. Makes about 8 cups.