Nexgrill 1900624 Operating Instruction

Also see for 1900624: Operating instruction Assembly instructions

Contents

Nexgrill 1900624 Operating Instruction Manual pdf 15 page image

Grill Recipe SuggestionBBQ SALMON2 large salmon steaks2 tbs. OilSalt & pepper2 oz. thin bacon slices2 tbs. Butter1 tbs. Lemon juiceSpring of parsleyLemon wedgesPreheat the BBQ. Brush the steaks withoil and season with salt and pepper.Place on BBQ grill and cook for 10minutes, turning steaks over halfwaycooking time.Meanwhile, fry the bacon in a pan onthe side burner. Drain on paper towels.Melt the butter in a small saucepantaking care not to discolor it. Arrangethe fish and bacon on serving plates.Pour the butter over and sprinkle withlemon juice. Garnish with parsleysprings and lemon wedges. Serve withboiled potatoes tossed in butter andsprinkled with chopped parsley and acrisp lettuce salad.Note: Substitute catfish, halibut or codfor salmon.BAKED CHILI CORN6 medium ears corn, husked3 tbs. Butter or margarine, meltedDash ground cuminDash ground corianderAbout ½ hour before cooking, turn thebutter on for grill. Place each corn on aheavy-duty foil. In a bowl, combineremaining ingredients. Mix well. Brush1-1/2 tsp. Butter mixture over each ear.Close foil and fold up ends to seal.Place on grill. Cook, turning packetsoccasionally 10 to 12 minutes or untilcooked through.TANGY SEAFOOD KABOBS1 lb. Large shrimp, shelled & deveined¾ lbs. sea scallops2/3 c. chili sauce¼ c. cider vinegarbutter and sprinkled with choppedparsley and a crisp lettuce saladIn medium bowl, combine shrimp andscallops. In small bowl combine chilisauce and next six ingredients. Pourover seafood. Toss to coat. Cover,refrigerate 2 hours.3 tbs. chopped parsley1 tbs. vegetable oil1 tbs. Worcestershire sauce½ tsp. prepared horseradish1 cove garlic, minced1 20 oz. Can pineapple chunks in juice,drained half hour before cooking, turnthe burner to the grill on full. Drainseafood reserving marinade. On eachof twelve 10” skewers, thread 2 shrimpsand 2 scallops, alternating withpineapple chunks. Place skewers ongrill. Cook 7-10 minutes, often bastingand turning.PORK CHOPS4 Pork chopsMarinade1 large onion2 tbs. lemon juice or vinegar2 tbs. oil½ tsp. powdered mustard2 tsp. Worcestershire sauce½ tsp. freshly ground black pepper1 tsp. sugar½ tsp. paprika1 clove garlicPeel, grate onion, and add rest of theingredients except the pork chops. Mixwell. Pour over chops and marinate onehour in a cool place. Turn the BBQ grillon full. Heat 10 minutes.BBQ the chops brushing with themarinade occasionally. Serve withmixed salad, dressed with vinaigretteflavored with fresh dill.BARBECUED LONDON BROIL4 to 6 servings¾ c. Italian dressing1 tsp. Worcestershire sauce1 tsp. dry mustard¼ tsp. thyme, crushed1 medium onion, sliced1 pound flank steak, scored2 tbs. butter, meltedCombine first 4 ingredients, add onionand marinade flank steak with it.Refrigerate at least 4 hours or overnight.Remove steak and grill on yourpreheated BBQ grill. Grill 5 to 7 minuteson each side basting frequently with themarinade. In the meantime sautéonions from the marinade in butter in askillet on your side burner for 3 minutes.To serve, slice steak diagonally intothin slices, sprinkle onions over top.Garnish with vegetable kabobs.BARBECUED POTATOES andCHEESE1-1/2 cups shredded cheddar cheese1 can (10-3/4 oz.) condensed cream ofmushroom soup1/3 cup milk2 tbs. barbecue sauce¼ tsp. oregano¼ tsp. salt1/8 tsp. pepper4 cups thinly sliced potatoes (4medium-sized potatoes)Preheat grill. Combine cheese,condensed soup, milk, BBQ sauce,oregano, salt and pepper in a largemixing bowl. Stir in potatoes until wellcoated. Turn into well buttered1-1/2quart rectangular baking dish. Coverdish with aluminum foil. Bake covered25 minutes on medium with the lid ofyour BBQ grill closed. Remove foil andcontinue baking 15 minutes longer oruntil potatoes are tender. Let stand 5minutes before serving.VEGETABLE KABOBS3 medium-sized zucchini12 cherry tomatoes12 fresh mushroomsGrated Parmesan cheeseParboil whole zucchini 5 minutes onyour side burner or until just tender.Drain and cut into ½ inch slices. Threadzucchini, tomatoes and mushroomsalternately on each of six skewers.Brush with marinade made of Italiandressing, Worcestershire sauce,mustard and thyme. Grill 5 to 7 minutesturning and basting occasionally.Sprinkle liberally with Parmesancheese.FAJITAS1-1/2 lb. flank steak or boned chickenbreasts2 tbs. oil½ cup limejuice½ tsp. salt½ tsp. celery salt¼ tsp. garlic powder½ tsp. pepper¼ tsp. oregano¼ tsp. cuminFlour tortillas lemonPound flank steak to ¼ inch thicknessor flatten chicken breasts. Mix oil, limejuice and seasonings in a zip lock bag.Add meat and shake bag to coat themeat. Refrigerate overnight or at least 6to 8 hours. Wrap tortillas in foil.Remove meat from marinade. Cook ona preheated gas grill for 5 to 8 minuteson each side. While meat is cooking,heat tortillas on grill. Slice meat acrossgrain in thin slices. Place on hot platter.Squeeze lemon juice over. Wrap meatand any of the following toppings intortillas: chopped tomatoes, guacamole,sour cream, taco sauce.15