Nexgrill 720-0125-LP Grill Cooking Chart, Bbq Salmon, Baked Chili Corn, Tangy Seafood Kabobs

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BBQ SALMON

GRILL COOKING CHART

BBQ SALMON

2 large salmon steaks

2 tbs. Oil Salt & pepper

2 oz. thin bacon slices

2 tbs. Butter

1 tbs. Lemon juice Spring of parsley Lemon wedges

Preheat the BBQ.

Brush the steaks with oil and season with salt and pepper. Place on BBQ grill and cook for 10 minutes, turning steaks over halfway cooking time.

Meanwhile fry the bacon in a pan on the side burner. Drain on paper towels. Meld the butter in a small saucepan taking care not to discolor it. Arrange the fish and bacon on serving plates. Pour the butter over and sprinkle with lemon juice. Garnish with parsley springs and lemon wedges. Serve with boiled potatoes tossed in butter and sprinkled with chopped parsley and a crisp lettuce salad.

Note: Substitute catfish, halibut or cod for salmon.

BAKED CHILI CORN

6 medium ears corn, husked

3 tbs. Butter or margarine, melted Dash ground cumin

Dash ground coriander

About ½ hour before cooking, turn the butter on for grill. Place each corn on a heavy-duty foil. In a bowl, combine remaining ingredients. Mix well. Brush 1-1/2 tsp. Butter mixture over each ear. Close foil and fold up ends to seal. Place on grill. Cook, turning packets occasionally 10 to

12 minutes or until cooked through.

TANGY SEAFOOD KABOBS

1 lb. Large shrimp, shelled & deveined

¾lbs. sea scallops 2/3 c. chili sauce ¼ c. cider vinegar

butter and sprinkled with chopped parsley and a crisp lettuce salad.

Note: Substitute catfish, halibut or cod for salmon.

PORK CHOPS

4 Pork chops Marinade

1 large onion

2 tbs. lemon juice or vinegar

2 tbs. oil

½tsp. powdered mustard

2 tsp. Worcestershire sauce

½tsp. freshly ground black pepper

1 tsp. sugar

½tsp. paprika

1 clove garlic

Peel, grate onion, and add rest of the ingredients except the pork chops. Mix well. Pour over chops and marinate one hour in a cool place. Turn the BBQ grill on full. Heat 10 minutes. BBQ the chops brushing with the marinade occasionally. Serve with mixed salad, dressed with vinaigrette flavored with fresh dill.

3 tbs. chopped parsley

1 tbs. vegetable oil

1 tbs. Worcestershire sauce

½tsp. prepared horseradish

1 cove garlic, minced

1 20 oz. Can pineapple chunks in juice, drained

In medium bowl, combine shrimp and scallops. In small bowl combine chili sauce and next six ingredients. Pour over seafood. Toss to coat. Cover, refrigerate 2 hours.

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Half hour before cooking, turn the burner to the grill on full. Drain seafood reserving marinade. On each of twelve 10” skewers, thread

2 shrimps and 2 scallops, alternating with pineapple chunks. Place skewers on grill. Cook 7-10 minutes, often basting and turning.

BARBECUED LONDON BROIL

4 to 6 servings

¾ c. Italian dressing

1 tsp. Worcestershire sauce

1 tsp. dry mustard

¼tsp. thyme, crushed

1 medium onion, sliced

1 pound flank steak, scored

2 tbs. butter, melted

Combine first 4 ingredients, add onion and marinade flank steak with it. Refrigerate at least 4 hours or overnight. Remove steak and grill on your preheated BBQ grill. Grill 5 to 7 minutes on each side basting frequently with the marinade. In the meantime sauté onions from the marinade in butter in a skillet on your side burner for 3 minutes. To serve, slice steak diagonally into thin slices, sprinkle onions over top. Garnish with vegetable kabobs.

BARBECUED POTATOES and

CHEESE

1-1/2 cups shredded cheddar cheese

1can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup milk

2 tbs. barbecue sauce

¼tsp. oregano

¼tsp. salt

1/8 tsp. pepper

4 cups thinly sliced potatoes (4 medium-sized potatoes)

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Contents DO NOT RETURN TO PLACE OF PURCHASE STAINLESS STEEL GAS GRILL USE AND CARE GUIDEMODEL NO.720-0125-LP PLEASE CONTACT 1-800-913-8999 FOR ASSISTANCEIMPORTANCE SECTION ONE TABLETABLE OF CONTENTSSECTION TWO SECTION THREETESTED IN ACCORDANCE WITH ANSI Z21.58a PRECAUTIONSSAFETY PRACTICES TO AVOID PERSONAL INJURY CALIFORNIA PROPOSITION 65-WARNINGDO NOT USE BRIQUETTES OF ANY KIND IN THE GRILL PLACEMENT OF THE GRILLDO NOT INSTALL THIS UNIT INTO COMBUSTIBLE ENCLOSURES NEVER USE A DENTED OR RUSTY PROPANE TANKASSEMBLY INSTRUCTIONS PLEASE READ THE INSTRUCTIONS CAREFULLY AND FOLLOW STEP BY STEPStep1: TheGlasso Step5 Remove the head unit of screws with four 81/4’*13mm screws TheG T lassoMStep 6 Assemble the fortified steel to the main with 81/4’*13 ASSEMBLY INSTRUCTIONS Side burner valve assemblyScrews DO NOT TIGHTEN Step 8 Assemble the door to the grill as the figure show below TheG T lassoMHow to install a gas tank ‰ Opening the front door and place gas tank into the gas tank holesYour gas grill is ready to use L.P. Tank Requirements LEAK TESTINGGAS HOOK-UP L.P. GAS HOOK-UPTO TEST INSTALLER FINALBEFORE TESTING Gas flow checkPROPANE TANK ASSEMBLE General use of the grill OPERATING INSTRUCTIONUSING THE GRILL To beginWARNING IMPORTANT BEFORE LIGHTING… LIGHTING INSTRUCTIONSFlame Characteristics TO LIGHT THE GRILL BURNERWARNING IMPORTANT USING THE SIDE BURNER USING THE SIDE BURNERCARE & MAINTENANCE GRILL BURNER CLEANINGLIGHTING ILLUSTRATIONS Step1. Make sure the lid is openStep 2. Push and turn one of main or side burner knobs to HI position Approximate 1 1/2 “ Flame Height TO MATCH LIGHT THE GRILL BURNER CLEANING CARE & MAINTENANCE OF SIDE BURNERTROUBLESHOOTING WHEN TO LOOK FOR SPIDERSEXPLODED VIEW PARTS LIST HOW TO ORDER REPLACEMENT PARTS ORDERING PARTSGRILL HINTS DO NOT LEAVE THE GRILL UNATTENDED WHILE COOKINGGRILL COOKING CHART GRILL COOKING CHART GRILL COOKING CHART TANGY SEAFOOD KABOBS BBQ SALMONBAKED CHILI CORN PORK CHOPSBEEF AND LAMB KABOBS VEGETABLE KABOBSFAJITAS EGGPLANT CAVIARPORK ROAST CHICKEN TANDOORI STYLESPARE RIBS TURKEYSTAINLESS STEEL OUTDOOR GAS GRILL LIMITED WARRANTY MODEL NO. 720-0125-LPWarranty Period Component