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First Use
First Cooking Experience (continued)
1st Primo Steak
Grill Temperature: 500°F - 550°F
About 30-40 minutes before cooking time, rub your favorite
marinade into the steaks, and let them come to room temperature
Grill the steaks for 3 minutes, flip and cook for an additional 3
minutes
Close both tope and bottom vents and allow to cook to desired
doneness
Transfer steaks to a platter. Spread mushrooms over the tops of the
steaks. Cover each equally with your choice of sauce.
Serve steaks immediately
1st Primo Rib Roast
Grill Temperature: 450°F
Place your rib roast on a Primo v-rib roast rack and cook for
approximately 35 minutes for a 6lb roast. If using the Primo Oval
XL, use the Primo firebox divider and cook indirectly
Reduce grill temperature to 300°F
Turn roast over and cook to desired meat temperature. Use a meat
thermometer for accurate internal meat temperatures
1st Primo Ribs
Grill Temperature: 225°F - 250°F
Place your ribs on the Primo v-rib roast rack (sold separately) or
directly on the Primo when temperature level is achieved. You may
sprinkle on herbs and spices. Wait until the last 20 minutes to pour
on your sauce.
Retain grill temp
1st Primo Vegetables
Grill Temperature: 350°F
Place your Zucchini on the grill first and cook for 10 minutes. Add
peppers, mushrooms and onions after 5 minutes.
Lower the temperature to 300°F
Turn over all vegetable and cook for another 10-15 minutes to
desired tenderness.
Serve with balsamic vinegar.
22
Chicken Tips
Whole Roast Chicken
Rub the complete outside of the chicken with olive oil, canola, vegeta-
ble oil, butter or mayonnaise. This helps to keep the meat from drying
out as well as crisping the skin to an extent. Take your favorite BBQ rub
or seasoning and sprinkle it liberally all over the chicken and don‘t for-
get under the wings and under the skin.
Set the chicken in a rack, or on a rack, over a drip pan with about 1‖ of
hot water or juice, with your indirect set up at approximately 350°F.
Depending on the size of the chicken, it will take about out one hour to
reach 165°F - 170°F in the breast and 180°F - 185°F in the thigh.
Remove from the grill, place on a plate and let rest about 15 minutes
before carving or cutting into serving pieces.
Should I add some extra smoke flavoring? Sure can, but be aware that
poultry is like a sponge when it comes to smoke. It just soaks it up like
water and the smoke flavor could come across as harsh. I would sug-
gest one chunk or just a few chips to begin with and adjust the next
time you cook chicken. Pecan, apple or any citrus wood is great for
poultry. Hickory and mesquite can be used, but be aware of the amount
used, as it can taste strong on chicken.
Spatchcocked Chicken
Spatchcocked Chicken is nothing more than a chicken that has been
split down the backbone and flattened out. It is a 'butter flied' chicken.
That's it.
Once you have ―Spatchcocked‖ the chicken, it‘s time for the oil and the
seasonings as per the Whole Chicken recipe above.
Note: You are going to cook this chicken just little different than the pre-
vious recipe. Set your temperature for 350°F direct with an extended
rack above the fire. Add a chunk of wood, if desired. The rack should be
about 10-15‖ inches above the coals. Place the chicken on the rack
bone side down. Close the lid and let it cook for about 45 minutes to an
hour, depending on the size of the bird itself. After it‘s done, let it rest at
room temperature for a few minutes before serving. Some folks will flip
the bird skin side down for the last 15 minutes of cooking in order to
crisp the skin just a little more. This is optional and left completely to
your decision.
First Use
17
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