Nexgrill 720-0266 Assembly & Operating Instructions

Contents

Nexgrill 720-0266 Assembly & Operating Instructions Manual pdf 29 page image

BBQ SALMON2 large salmon steaks2 tbs. OilSalt & pepper2 oz. thin bacon slices2 tbs. Butter1 tbs. Lemon juiceSpring of parsleyLemon wedgesPreheat the BBQ.Brush the steaks with oil andseason with salt and pepper.Place on BBQ grill and cook for10 minutes, turning steaks overhalfway cooking time.Meanwhile fry the bacon in a panon the side burner. Drain onpaper towels. Meld the butter in asmall saucepan taking care notto discolor it. Arrange the fishand bacon on serving plates.Pour the butter over and sprinklewith lemon juice. Garnish withparsley springs and lemonwedges. Serve with boiledpotatoes tossed in butter andsprinkled with chopped parsleyand a crisp lettuce salad.Note: Substitute catfish, halibutor cod for salmon.BAKED CHILI CORN6 medium ears corn, husked3 tbs. Butter or margarine,meltedDash ground cuminDash ground corianderAbout ½ hour before cooking,turn the butter on for grill. Placeeach corn on a heavy-duty foil. Ina bowl, combine remainingingredients. Mix well. Brush 1-1/2tsp. Butter mixture over each ear.Close foil and fold up ends toseal. Place on grill. Cook, turningpackets occasionally 10 to 12minutes or until cooked through.TANGY SEAFOOD KABOBS1 lb. Large shrimp, shelled &deveined¾ lbs. sea scallops2/3 c. chili sauce¼ c. cider vinegarbutter and sprinkled withchopped parsley and a crisplettuce salad.Note: Substitute catfish, halibutor cod for salmon.PORK CHOPS4 Pork chopsMarinade1 large onion2 tbs. lemon juice or vinegar2 tbs. oil½ tsp. powdered mustard2 tsp. Worcestershire sauce½ tsp. freshly ground blackpepper1 tsp. sugar½ tsp. paprika1 clove garlicPeel, grate onion, and add rest ofthe ingredients except the porkchops. Mix well. Pour over chopsand marinate one hour in a coolplace. Turn the BBQ grill on full.Heat 10 minutes. BBQ the chopsbrushing with the marinadeoccasionally. Serve with mixedsalad, dressed with vinaigretteflavored with fresh dill.3 tbs. chopped parsley1 tbs. vegetable oil1 tbs. Worcestershire sauce½ tsp. prepared horseradish1 cove garlic, minced1 20 oz. Can pineapple chunks injuice, drainedIn medium bowl, combine shrimpand scallops. In small bowlcombine chili sauce and next sixingredients. Pour over seafood.Half hour before cooking, turn theburner to the grill on full. Drain seafoodreserving marinade. On each of twelve10” skewers, thread 2 shrimps and 2scallops, alternating with pineapplechunks. Place skewers on grill. Cook7-10 minutes, often basting andturning.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 orovernight. Remove steak and grill onyour preheated BBQ grill. Grill 5 to 7minutes on each side bastingfrequently with the marinade. In themeantime sauté onions from themarinade in butter in a skillet on yourside burner for 3 minutes. To serve,slice steak diagonally into thin slices,sprinkle onions over top. Garnish withvegetable 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)GRILL RECIPE SUGGESTIONS27