Masterbuilt 20042711, 20040311 manual Recipes Parts List, BBQ Burgers

RECIPES

PARTS LIST

BBQ BURGERS

¼ cup catsup

2 tbsp steak sauce

1 tbsp water

1 tsp sugar

1 tsp vinegar

1 clove garlic, minced

1 lb lean ground beef

¼tsp salt

¼tsp black pepper

4 hamburger buns, split and toasted

For sauce, in small saucepan combine catsup, steak sauce, water, sugar, vinegar, garlic, and if desired, hot pepper sauce. Bring to boiling, and reduce heat. In a medium bowl combine ground beef, salt, and pepper. Shape meat mixture into four ¾ inch thick patties.

Grill patties on the rack of an uncovered grill directly over medium coals for 14-18 minutes or until meat reaches 160° F degrees internally. Turn patties once during cooking and brush once or twice with sauce during the last five minutes. Serve burgers on buns.

Optional: few dashes bottled hot pepper sauce, American cheese slices, lettuce leaves, tomato slices, onion slices, and pickle slices.

TANGY PEANUT-SAUCED RIBS

4 lbs meaty pork spareribs or pork loin back ribs

¼cup hot water

¼cup peanut butter 2 tbsp lime juice

2 tbsp sliced green onion

½ tsp grated fresh ginger or ¼ tsp ground ginger

¼tsp ground red pepper

Trim fat from ribs. Cut ribs into 4-6 serving size pieces. Place ribs bone side down. Cover and grill for 1 to 1 ¾ hours or until tender. Meanwhile, for sauce, in a small saucepan gradually stir hot water into peanut butter (mixture will stiffen at first). Stir in lime juice, green onion, ginger, and red pepper. Cook and stir over low heat until heated through. Spoon sauce over ribs.

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3

15

10 1 12

16

2

11 9 18

13

17

75

6

4

8

HERB-MUSTARD CHICKEN QUARTERS CAJUN HALIBUT

2 tbsp creamy Dijon-style mustard blend

1 tbsp snipped fresh parsley

1 tbsp snipped fresh oregano or 1 tsp dried oregano crushed 1 tbsp water

1/8 tsp ground red pepper

3 to 3 ½ lb whole broiler-fryer chicken, cut into quarters

For sauce, in a small bowl combine mustard, parsley, orega- no, water and red pepper. Cover and chill until ready to use. Optional to remove skin.

Place chicken bone side down. Cover and grill for 50-60 minutes or until chicken is no longer pink. (170° F degrees for breast and 180° F degrees for dark meat). Brush the pieces with sauce occasionally during the last 10 minutes of grilling.

Relish

1 can (7 oz) Green Giant Niblets whole kernel corn, drained

1 medium tomato, chopped

2 medium green onions, chopped (2 tbsp)

1 tablespoon cider vinegar

2 tsps honey

¾ tsp dried oregano leaves

¼tsp ground red pepper (cayenne)

¼tsp salt

Fish

4 halibut steaks (about 6 oz each)

2 tbsp Worcestershire sauce

½tsp coarse ground pepper ¼ tsp dried oregano leaves

In small bowl, mix all relish ingredients; set aside. Brush halibut with Worcestershire sauce; sprinkle with pepper and oregano. Cover and grill fish over medium heat 10-15 minutes, turning once or twice, until fish flakes easily with fork. Serve fish with relish.

ITEM NO.	QUANTITY	DESCRIPTION	ITEM NO.	QUANTITY	DESCRIPTION
1	1	Kettle Lid	10	1	Lid Handle
2	1	Kettle Base	11	2	Wheels
3	2	Short Legs	12	1	Lid Hook
4	2	Long Legs	13	1	Air Damper
5	1	Ash Can	14	1	Logo Plate (pre-assembled)
6	1	Ash Can Handle	15	1	Cooking Grate
7	1	Ash Can Spacer Ring w/Air Dampers	16	1	Charcoal Grate
8	1	Storage Shelf	17	2	Hub Caps
9	1	Base Handle	18	1	Lighting Grate

	DO NOT RETURN TO RETAILER
STOP!	For Assembly Assistance, Missing or Damaged Parts
	Call: MASTERBUILT Customer Service at 1-800-489-1581 or
	EMAIL us at Customerservice@masterbuilt.com.
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