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PREPARING FOOD FOR THE BARBECUE:

Avoiding Cross Contamination

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.

GRILLING TIPS:

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.

BARBECUE Cooking Methods

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.

BARBECUE CONTROL SETTINGS:

HI — Used 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.

APPROXIMATE GRILLING TIMES

BEEF	Size	GRILLING TIME	INTERNAL TEMP
Steaks	3/4” (2cm) thick	3 to 4 min. /side	med rare 145°F (62°C)
		4 to 5 min. /side	med 160°F (71°C)
Kabobs	1” (2.5cm) cubes	3 to 4 min. /side	145°-160°F (62-71°C)
Hamburger patties	1/2” (12mm) thick	3 to 4 min. /side	med 160°F (71°C)
Roast, rolled rump	4-6 lbs. (1.8-2.7kg)	18 to 22 min /lb.	145°-160°F (62-71°C)
Sirloin tip	3 1/2--4 lbs. (1.5-1.8kg)	20 to 25 min. /lb.	145°-160°F (62-71°C)
Ribs, back	cut in 1-rib portions	10 min. /side	med 160°F (71°C)
	half, 2-3 lbs. (0.9-1.3kg)	10 to 12 min. /side	med rare 145°F (62°C)
Tenderloin	whole, 4-6 lbs. (1.8-2.7kg)	12 to 15 min. /side	med 160°F (71°C)
PORK	Size	GRILLING TIME	INTERNAL TEMP
Chops, bone-in	3/4” (2cm) thick	3 to 4 min. /side	med 160°F (71°C)
Chops, bone-out	1 1/2” (4cm) thick	7 to 8 min. /side	med 160°F (71°C)
Tenderloin	1/2-1 1/2 lbs. (0.2-0.6kg)	15 to 25 min. total	med 160°F (71°C)
Ribs (indirect heat)	2-4 lbs. (0.9-1.8kg)	1 1/2 to 2 hrs.	med 160°F (71°C)
VENISON	Size	GRILLING TIME	INTERNAL TEMP
Roast, saddle or leg	6-7 lbs. (2.7-3.1kg)	25 to 30 min. /lb.	145°-160°F (62-71°C)
Steaks	3/4” (2cm) thick	6 to 7 min. /side	med 160°F (71°C)
CHICKEN	Size	GRILLING TIME	INTERNAL TEMP
Broiler fryer (indirect heat)	3-4 lbs. (1.3-1.8kg)	60 to 75 min.	in thigh 180°F (82°C)
Cornish hens	18-24 oz. (510-680g)	45 to 55 min.	in thigh 180°F (82°C)
Breast halves, bone-in	6-8 oz. ( 170-226g) each	10 to 15 min. /side	170°F (77°C)
Breast halves, boneless	4 oz. (113g) each	6 to 8 min. /side	170°F (77°C)
Legs or thighs	4-8 oz. (113-226g)	10 to 15 min. /side	180°F (82°C)
Drumsticks	4 oz. (113g)	8 to 12 min. /side	180°F (82°C)
Wings	2-3 oz. (56-85g)	8 to 12 min. /side	180°F (82°C)

• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 ft. (1067m), additional cooking time may be required. To insure that meat is completely cooked use a meat thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.

GENERAL SIDE BURNER TIPS

Your side burner will boil, sauté, stir fry and warm with ease.

• 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 11,000-13,000 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.

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