BBQ 101: PREPARING FOOD FOR THE BARBECUE
WARNING
Always observe safe food handling and safe food preparation practices when using this Barbecue,
to prevent food-borne illnesses.
Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry. Rinse with a dilute chlorine bleach solution, one teaspoon to a quart of water. Avoid cross-contamination in preparing food.
- Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to warm conditions prior to cooking
- Always use a meat thermometer to confirm that foods have been fully cooked.
- Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked food on the same plate, and never place cooked food on a plate that was used for handling raw food. Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked food.
- Always wash all vegetables, seafood and poultry before cooking.
- Always leave uncooked foods in the refrigerator until you are ready to start cooking
- Always marinate meat in the refrigerator. Always dispose of the excess marinade, and never reuse it.
- Always preheat your Barbecue for 5 to 10 minutes before cooking, and clean all grease and food residue before using the cooking grates.
A few helpful hints will ensure that your grilling results are perfect every time!
- Apply a light coating of cooking oil or vegetable shortening to your cooking grates before grilling, to prevent foods from sticking
- Always preheat the appliance on HIGH before adding food.
- Cook similar portion sizes together, so that they all cook evenly
- To reduce flare up’s cook lean cuts of meat, trim excess fat and avoid cooking over very high temperatures.
- Always ensure that the temperature is adjusted following preheat. HIGH is intended for fast pre-heating of the appliance, searing steaks and other cuts of meat.
- Medium heat is intended for most grilling, baking and roasting
- Low heat is intended for warming, slow cooking, smoking or cooking delicate foods
- Never pierce foods while they are cooking on the Barbecue, as this will dry them out
- Turn foods infrequently. Turn food only once, halfway through cooking time.
- Do not place frozen meats on the cooking grates as this will permanently damage the cooking surface.
- Always cook with lid down to preserve BARBECUE temperature.
- Trim excess fat from meats and slit the remaining fat at two-inch increments to avoid flare-ups and curling. Fatty meats may be cooked indirectly on lower heat settings.
- Apply salt only after cooking to prevent drying out the meat.
- Baste meat with barbecue sauce or other sugar-based sauces only during the last few minutes of cooking to prevent burning.
Direct Cooking — this is the most popular cooking method and involves cooking food directly over the flame, such as searing a steak
Indirect Cooking — Food is placed on the cooking grates, offset from the heat source. With the barbecue lid closed reflected heat surrounds the food cooking it more evenly and gently. This method is perfect for roasts, but is also useful whenever you want to slow cook or bake a wide variety of foods. The barbecue lid should always be closed when using the indirect cooking method.
HI — Use to pre-heat barbecue and for quick searing of meats and vegetables.
MED — Barbecue steaks, pork chops and hamburgers. You may also sear meats on medium and cook them on low.
LOW — Used for cooking dense vegetables, roasts, thick cut of meat, poultry and fish.
Your side burner can be used for warming sauces, cooking side dishes, steaming vegetables and other light cooking.
- For best results preheat your side burner for 10-15 minutes on “HI”
- When boiling water or warming foods always ensure that you are using a covered pot or wok
- Ensure that your gas barbecue is positioned away from high winds or cold air as this will adversely affect your side burner preheating and cooking performance
- Your 11,000 BTU/hr side burner will take longer to preheat and cook than your indoor range.
- Remove all food residue and dirt on side burner surface.
- Inspect and clean your side burner orifice periodically and confirm that it is clear of food residue, cobwebs or other insect debris that may cause a FLASH FIRE.
Your Infrared Zone side burner is a powerful Infrared burner that will allow the chef to grill like a professional. Infrared burners offer the perfect searing power with the most intense heat delivered directly to your foods. How is this different from your conventional BBQ burners? Unlike conventional burners, Infrared heat is not lost to the surrounding air and will offer more efficient and effective cooking heat.
When not in use as a sear burner, use this space as a traditional side burner by simply adjusting the Infrared Zone control knob to a lower setting that suits your needs. Reverse the Infrared Zone cooking grate for all foods requiring a pot, wok or frying pan.
- Adjust your temperature based on the type of foods and cooking heat required
- Remove and clean the Infrared Zone’s grease collection tray to avoid spilling grease on your deck or patio and to avoid a potential grease fire.
This 8,500 BTU/hr Stainless Steel Rear Rotisserie Burner is the perfect tool for cooking chicken wings, ribs, lamb leg, and small roasts.
- Cook foods that have been thawed at room temperature ONLY
- Cook over indirect heat with plenty of moisture. Use a drip pan big enough to fit under the entire rotating entree. Keep basting fluid in the drip pan at all times.
- Never allow a rotisserie drip pan to dry out while cooking. Grease dripping into a hot drip pan can easily ignite and damage the pan while ruining your meal.
- Cook with the lid closed to maintain proper cooking temperatures
- ONLY for the Stainless Steel Rotisserie Burner - Use the far left and right burners in conjunction with the Rear Rotisserie Burner for more convection style, indirect cooking, and to maintain cooking temperatures
- Always use a meat temperature probe to ensure proper internal meat temperatures and doneness.
Rotisserie Kit- Sold Separately.
This powerful 12,000 BTU/hr Infrared Rear Rotisserie Burner is the perfect tool for cooking whole chicken, turkey, lamb leg, and roast. It will allow you to prepare slow roasted, succulent foods, with added flavours that will delight your guest. Unlike other Rear Rotisserie Burners, Infrared Rotisserie Burners will not lose heat to the surrounding air, will target the food directly with the most intense heat, offering more efficient and effective cooking performance. Cooking with the lid closed and adjusting the temperature depending on foods being cooked, is recommended.
- Cook foods that have been thawed at room temperature ONLY
- Cook over indirect heat with plenty of moisture. Use a drip pan big enough to fit under the entire rotating entree. Keep basting fluid in the drip pan at all times.
- Never allow a rotisserie drip pan to dry out while cooking. Grease dripping into a hot drip pan can easily ignite and damage the pan while ruining your meal.
- Cook with the lid closed to maintain proper cooking temperatures
- Always use a meat temperature probe to ensure proper internal meat temperatures and doneness.
Rotisserie Kit- Sold Separately.
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