Nexgrill 720-0018-LP - Manual (Page 28)

GRILL RECIPE SUGGESTIONS
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.
PORK CHOPS
4 Pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. powdered mustard
2 tsp. Worcestershire sauce
½ tsp. freshly ground black pepper
1 tsp. sugar
½ tsp. paprika
1 clove garlic
Peel, grate onion, 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.
BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dry mustard
¼ tsp. 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.
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
¾ lbs. sea scallops
2/3 c. chili sauce
¼ c. cider vinegar
3 tbs. chopped parsley
1 tbs. vegetable oil
1 tbs. Worcestershire sauce
½ tsp. 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.
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 POTATOES and
CHEESE
1-1/2 cups shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream of
mushroom soup
1/3 cup milk
2 tbs. barbecue sauce
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. pepper
4 cups thinly sliced potatoes (4 medium-
sized potatoes)
Preheat grill. Combine cheese,
condensed soup, milk, BBQ sauce,
oregano, salt and pepper in a large
mixing bowl. Stir in potatoes until well
coated. Turn into well buttered1-1/2
quart rectangular baking dish. Cover
dish with aluminum foil. Bake covered
25 minutes on medium with the lid of
your BBQ grill closed. Remove foil and
continue baking 15 minutes longer or
until potatoes are tender. Let stand 5
minutes before serving.
VEGETABLE KABOBS
3 medium-sized zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated Parmesan cheese
Parboil whole zucchini 5 minutes on
your side burner or until just tender.
Drain and cut into ½ inch slices. Thread
zucchini, tomatoes and mushrooms
alternately on each of six skewers.
Brush with marinade made of Italian
dressing, Worcestershire sauce,
mustard and thyme. Grill 5 to 7 minutes
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