Cooking Instructions, Grilling, DRY Smoking

COOKING INSTRUCTIONS

ALLOW GRILL TO WARM UP WITH LID CLOSED FOR 20 - 30 MINUTES PRIOR TO COOKING.

•It is important to realize cooking on a Holland Grill uses a different process in order for the grill to perform correctly. It is essential that the lid remain closed while grilling.

NOTE: Check drip pan valve to make sure it is completely open while grilling

• IF YOU'RE LOOKING, YOU'RE NOT COOKING!

Since this grill uses a combination of direct and indirect heat, the lid must be closed at all times.

•The Holland Grill has no temperature controls. This means the temperature remains constant; it’s simply a matter of timing. Refer to most any cookbook for the cooking time of an item cooked at the recommended 400 degree temperature. Remember, you will probably want to turn the food over once at approximately half the cooking time on short cooking time items.

•The cooking times we suggest are only that – suggestions.You may want to vary the times as you become familiar with your Holland Grill.

•You may cook on the grill in any weather. If the temperature is extremely hot or cold, it will slightly shorten or increase your cooking time.

GRILLING

Steak --T-Bone:1" thick, Medium doneness: Grill 10 minutes on each side.

Chicken, Quarters, average size fryer: Cook skin side up for 30 minutes and skin side down for 30 minutes. Check for doneness. If chicken is completely done, only then, dip or brush on the sauce of your choice. Put back on the grill for approximately 10 minutes longer. NOTE: You may want to repeat this process one or two more times. Pork ribs and chops, 3/4" thick: Grill 10 to 20 minutes on each side. When done, either dip or brush on sauce. Put back on the grill for 5 to 10 minutes longer. Repeat if desired.

SEE PAGE E-11 FOR MORE COOKING IDEAS

DRY SMOKING

Place Flav-O-Buds or chunks of your favorite dry wood in the alu- minum bud tray provided. Place it in one of the rear corners in the space between the top edge of the drip pan and the bottom edge of the flange under the cooking grid (see picture at right).If addi- tional wood is preferred, you can use throw-away aluminum tart pans in the rear corners of the dry drip pan.

Each bud tray or tart pan can be placed in one or both corners in the space between the top edge of the drip pan and the flange, and the bottom of grill. Refer to picture at right.

Each pan will smoke up to an hour, depending on how many chips or chunks you use in each pan. When finished grilling, throw away wood and use fresh each time you grill.

STEAMING

To steam foods such as oysters, clams, shrimp, crab legs, etc., follow these procedures:

1.Move the grill to location you plan to use it for steaming. The grill should be level.

2.Close the drain valve.

3.Following lighting instructions, light the grill and preheat it for 30 minutes, then add 1 gallon hot water to the drip pan.

4.Close lid. In 20-30 minutes, you should see and feel steam coming from the stack. You are ready to begin the steaming process.

5.Put food you wish to steam on grill and close lid. Most shellfish will cook in 15 to 25 minutes. You may want to cook yours less or more time after checking.

NOTE: Liquid smoke, beer or seasonings such as Brad’s Private Stock Seasoning Mix can be added to the hot water to get some seasoning effect.

CAUTION: Do not drain water from the grill until it has cooled for at least 30 minutes.

Drain water from pan by placing a large bucket directly under the drain pipe. Open the valve being careful to keep hands away from the water flow. Your grill is now ready to resume regular grilling

procedures.

E-9