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19
Your PGS cooking grids are specifically designed to retain the heat and
cook your steaks quickly, thoroughly, and evenly throughout. Unlike
conventional grids that transfer their heat to the cut of meat put on the
grills and then take time to recover. Your PGS grills have the ability to
retain and transfer large amounts of heat and do not require any time to
get back up to proper cooking temperatures.
This may cause your cooking times to be shorter than what you may
have experienced on your last outdoor cooking product. Again, keep
an eye on what you are doing to prevent ruining a good cut of meat.
To achieve the "cross-char" markings used by restaurant chefs give the
steak a quarter turn halfway through the cooking on both sides to sear
in grill marks that cross.
ROASTS ON THE GRILL
To ensure the best possible results when cooking roasts, we suggest the
use of an optional PGS rotisserie and meat thermometer with probe.
Mount the roast as evenly as possible on the spit rod before cooking to
minimize strain on the motor and to insure even turning. Limit
rotisserie roasts to twelve pounds to avoid straining the motor and
possible contact with the briquettes. Be sure that all rotisserie-cooked
meats are secured to the spit rod and the thumbscrews on the meat
forks are tightened securely before cooking.
Use oil or a marinade on roasts to help seal the meat surfaces and hold
in the juices. Use a foil drip pan when cooking meats with a heavy fat
content. Initially, you can sear the roast on HI or MEDIUM heat, but
extended cooking should be at the LO setting. Keep an eye on the
meat thermometer to ensure best cooking results. Cooking with the lid
closed will always accelerate the cooking process. Cooking with the lid
open or closed is one of personal preference. Cooking with the lid open
will minimize flare-up of fatty cuts of meat. After using your grill a few
times, you'll choose the method that you will be most comfortable with...
grilling is an individual cooking experience!
Brush on tomato based sauces and glazes only during the final cooking
period to avoid surface charring. Oil, wine, and broth based cooking
sauces and marinades may be applied throughout the cooking process.
Allow your roast to "set-up" for at least 10 minutes after rotissing to
keep juices from being lost during carving.
* The above guide will aid you in achieving excellent cooking results.
The more you use your grill the better you and the results will become.
Keep in mind that several factors such as outdoor temperature
conditions, wind, humidity, altitude, and size, quality, and thickness of
the meat being grilled can affect your grill's cooking characteristics.
Your PGS outdoor gas grill is a fun and exciting product that welcomes
your involvement and creativity. Only your imagination will limit what
your grill can cook!
POULTRY ON THE GRILL
Poultry and your PGS gas grill are a natural and flavorful combination.
Virtually all poultry is tender and requires a minimum of cooking. Get
creative with different cooking methods using your favorite sauces and
marinades. Always trim away excess fat and keep an eye on the meal
you are grilling to minimize unwanted flare-up. As a general rule,
brush all poultry with cooking oil to seal in the flavor and juices and cook
on the LO heat setting AFTER pre-heating.
Unlike other cuts of meat, chicken and poultry can be barbecued ahead
of time and kept warm or re-heated prior to a later serving. This
flexibility makes poultry an excellent choice for large gatherings.
Poultry is popular any way you grill it. It is also economical, has
tremendous versatility, and nutritious. The following recipes should be
used as a basic guide. As soon as you get comfortable and familiar
with the cooking ability of your PGS grill get creative.
CHICKEN ON THE ROTIS
1 (2 1/2 TO 3 1/2 Pound Whole Chicken) Paprika
Salt and Pepper Olive Oil
Remove one or both cooking grids depending on chicken size. Wash the
whole chicken and pat dry with a paper towel. Sprinkle the cavity with
salt and pepper. Put one rotis fork on spit and tighten securely. Run rotis
rod through the chicken parallel to backbone, from a point inside the
neck to just inside the tail and legs. For best results, tie the wings and
legs. Secure with second fork and tighten thumbscrew securely so that it
will not loosen during cooking process. Turn on Rotis motor and be
sure that the chicken is balanced properly on the spit rod to minimize
any strain on the rotis motor. Balancing the cut of meats that you are
rotissing will increase the life of the motor. Brush the outside of the
chicken with olive oil and sprinkle salt, pepper, and paprika. You can
also try your favorite seasoning salt. Cook at the low heat setting for 40
to 50 minutes. For consistent results use a meat probe thermometer
for accuracy and degree of doneness. Insert a drip pan halfway
through the cooking process and baste with your favorite BARBECUE or
cooking sauce.
FISH & SEAFOOD
Your PGS grill has been designed with particular attention to the special
requirements needed to cook fish and seafood easily. Our performance
grilling system has been designed to provide you with even cooking
temperatures as well as the added flexibility of our variably spaced grids
for small more delicate seafood items. Your grill will greatly enhance
the mild taste of most seafood and fish. Outdoor cooking enthusiasts
have always considered fish and seafood the most challenging, yet most
rewarding, outdoor cooking endeavors. Adding sauces and marinades
to fish and seafood will truly make the little extra effort required
worthwhile. Just keep a few basic points in mind.
Small whole fish, fillets, steaks, and seafood kabobs, are best when
cooked quickly or prepared in a Rotis basket. Wrapping seafood, both
large and small, in foil insures against breakage. Very small and
delicate pieces of seafood can be cooked on the "Vari-Grids" or on a
sheet of aluminum foil for easy handling. Fish is generally considered
"oily" or "non-oily." You can generally tell the difference by feeling the
meat. Oily fish should be grilled with a minimum of basting. Non-oily
fish has a tendency to dry out. Using a basting sauce that contains oil
plus seasonings can minimize this, and wine or lemon juice as required
adding moisture. Experiment a bit and you'll develop methods that will
produce the desired results. Your grill is a wonderful way to cook fish
and seafood! Freshness is the consistent key to great outdoor seafood
meals. You should always thoroughly defrost seafood prior to grilling.
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