Kingsford 10040406 manual Charcoal Grilling Recipes Parts List

CHARCOAL GRILLING RECIPES

PARTS LIST

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.

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

11

10

1

•	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

through. Serves 4-6.

Grilled Red Potatoes with

Hickory Brown Sugar Butter

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

22

20

16

19

22

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

1 lb ground beef

¼cup KC Masterpiece® Hickory Brown Sugar Barbecue Sauce

¼cup salted butter, melted

18

17

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

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-

2

3

8

21

serving, if desired. Serves 4.

Grilled Hickory Beef Skewers 1lb flank or sirloin steak

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

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

5

7

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

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.

6

9

15

14

12

13

4

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.

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.

ITEM NO.	QUANTITY	DESCRIPTION	ITEM NO.	QUANTITY	DESCRIPTION
1	1	Cart Grill Lid	12	2	Wheels
2	1	Cart Grill Base	13	2	Hubcaps
3	1	Leg Frame	14	2	Leg Extenders
4	1	Axle Leg Frame	15	1	Axle
5	1	Leg Frame Brace	16	1	Logo Plate (preassembled)
6	1	Ash Can w/Air Dampers	17	1	Cooking Grate
7	1	Ash Can Handle	18	1	Charcoal Grate
8	1	Ash Can Spacer Ring	19	1	Warming Rack
9	1	Storage Shelf	20	1	Left Side Shelf
10	1	Lid Handle	21	1	Right Side Shelf
11	2	Air Dampers	22	2	Grate Lifters

13 2