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Beef
Chuck Roast
Weight: 3-4 lbs.
Cooking Time: approximately 4 hours
1 lb. bacon
1 package dry onion soup
1 can cream of mushroom soup
Build pyramid with 10 briquettes in center of each indirect basket. Rub, by hand, mixture of pepper and granulated garlic powder on entire surface of meat. Place ½ lb. bacon in an oven bag. Put meat on top of bacon. Put another ½ lb. bacon on top of meat. Mix 1 package dry onion soup, 1 can of mushroom soup and ½ can water. Pour mixture over meat and seal bag (double soup mixture if adding additional briquettes)
Hamburgers
Cooking Time: 20 minutes
Fill the indirect baskets ½ way with briquettes. Season the meat to taste and place on the grill.
Ribeye Roast
Weight: 5-6 lbs.
Cooking Time: approximately 3½ hours
Build a pyramid of 18 briquettes in the center of each indirect basket. Season meat with granulated garlic powder and pepper. Stack roasts on grill. Meat may be stacked, but if so, the roasts must be rotated 180 degrees after cooking 1.75 hours so that cooking will be uniform. Add additional briquettes every 45-60 minutes, as needed.
Ribeye Steaks
Weight: 12 oz.
Direct Cooking: Use approximately 40-50 briquettes in each direct basket.
Indirect Cooking: Fill each indirect baskets ¼-½ way.
Season meat to taste. Rare: cook 4 minutes per side; medium: 7 minutes per side; well done: 10 minutes per side.
Standing Rib Roast
Weight: 8-10 lbs.
Cooking Time: approximately 3 hours
Build pyramid of 10 briquettes in the center of each indirect basket. Season meat to taste with granulated garlic powder and pepper. Add additional briquettes every 45-60 minutes, as needed.
Steamship Round
Weight: 50 lbs.
Cooking Time: 7½-8 hours
Build a pyramid of 16 briquettes in the center of each indirect basket. Season meat with pepper and granulated garlic powder. Add additional briquettes every 50 to 60 minutes, as needed. Before adding fourth additional briquettes, stir coals with a spoon to improve ventilation.
Pork
Boston Butts
Weight: 5.5 lbs.
Cooking Time: 7.5 hours
Build a pyramid of 16 briquettes in the center of each indirect basket. Season meat to taste with granulated garlic powder and pepper. Meat may be stacked, but if so, the roasts must be rotated 180 degrees after cooking 3 hours 45 minutes to ensure uniform cooking. Add additional briquettes as needed.
Hot Dogs
Cooking Time: 18 minutes
Fill indirect baskets ½ way with briquettes.
Pork Chops
Cooking Time: 1 hour
Fill the indirect baskets ½ way with briquettes. Season to taste.
Whole Hog
Weight: 115 lbs
Cooking Time: 7 hours
Build fire by placing 16 briquettes in outside corners of each indirect basket. Fill each drip pan half-full with water. This will reduce cooking time and keep hog moist. Place hog on grill skin-side down. After cooking for 3 hours, push knife all the way through the hog in the backbone area to allow grease to run into the drip pans. Repeat this procedure every time you add additional briquettes, as needed.
Poultry
Chicken Halves
Cooking Time: approximately 1¼ hours
Fill indirect baskets ½ way with briquettes. Season meat to taste with salt,
pepper and granulated garlic powder. Place on grill.
Cornish Hens
Cooking Time: 1½ hours
Fill indirect baskets ½ way with briquettes. Season meat with granulated garlic powder, pepper and salt. Add additional briquettes after 45 minutes, as needed.
Turkey
Weight: 10-12 lbs.
Cooking Time: 2½ hours
Build pyramid of 10 briquettes in the center of each indirect basket. Season turkey to taste with granulated garlic powder and pepper. Tie wings close to sides to prevent burning. Add additional briquettes every 45-60 minutes, as needed. Turkey may be stuffed.
Grilled Quail Appetizer
· 32 Quail Quarters
Marinate:
· ¼ cup Balsamic Vinegar
· 1 cup Extra Virgin Olive Oil
· 2 Tablespoons of Honey
· 1-2 Tablespoons of Course Ground Pepper
· 1 teaspoon of minced garlic
· 1-2 teaspoons of garlic powder
Mix ingredients in a bowl, place quail in large freezer Ziploc bag, then pour marinate over quail. Squeeze out most of the air and seal zip lock bag. Toss the bag around so all the quail quarters are covered with marinate. Lay flat in the refrigerator, for 1-2 hours. Cook over indirect heat on grill for approximately 20-25 minutes. If cooking over direct heat, cook no more than 6-8 minutes and turn over half way through cooking. Serves 10-12 people (depending on appetites)
Smoked Turkey Breast with Bacon
Weight: 12-15 lbs.
Cooking Time: 2¾-3 hours
Onion powder
Granulated garlic powder
Pepper
Bacon
Build pyramid of 10 briquettes in the center of each indirect basket. Season turkey breast with onion powder, pepper and garlic powder. Take bacon strips and cover entire top of turkey (top with one layer of bacon, you want it to brown and crisp on top of the turkey). Empty a bag of hickory chips in a bucket and fill bucket with water. When coals are ready (gray in color) place turkey breasts on the grill. If cooking more than one, leave space between each breast for better heat movement. Sprinkle about 2 handfuls of wet hickory chips on coals in the indirect basket. Close damper on top of grill to where there is only a very small opening. Check bacon after 45 minutes and turn over. When both sides of the bacon are brown and crisp take it off and repeat process with more bacon. Add more hickory chips every time you check the bacon. Add additional briquettes every hour, as needed.
Seafood
Smoked Fish
Cooking Time: 2 hours
Fresh fish such as Sailfish, Marlin or Kingfish
1 ½ cups of sugar
¼ cup of granulated garlic powder
1 gallon of water
Fillet fish and cut into pieces 6 inches long by 4 inches wide by 1 inch thick. Soak in 1 ½ cups of sugar to ¼ cup of granulated garlic powder to
1 gallon of water. Soak overnight and cook on P.D.Q. Add hickory chips and cook for approximately 1 hour. Add more chips and smoke one more hour. Remove and cool
Fish Dip
1 pound of smoked fish
¼ cup of chopped celery
¼ cup of chopped onion
1/3 cup of mayonnaise
Dash of Tabasco
1 teaspoon teriyaki sauce
Flake the fish with a fork and combine other ingredients. Chill. Use as a dip or spread on crackers.
Lobsters
Cooking Time: 35 minutes
Fill indirect baskets ½ way with briquettes. Place live lobsters in direct baskets and put grill rack in place to prevent their escape
Roasted Oysters
Cooking Time: 8-10 minutes per bushel
Fill indirect baskets ½ way with briquettes. Put ½” of water in the drip pans. Place well washed oysters on grill rack and cook with lid closed.
Scallop Skewers P.D.Q.
Cooking Time: approximately 10 minutes
1½-2 lbs. scallops (bay scallops work best)
Bacon
¼ cup bourbon
¼ cup lime juice
¼ cup soy sauce
2 tablespoons Dijon mustard
2 or more tablespoons brown sugar (to taste)
Mix above ingredients in a ceramic bowl. Add scallops. Marinate for 2 hours. Thread scallops onto skewers (metal or water soaked wood skewers are preferable) alternating with a slice of bacon. Grill over direct heat for approximately 10 minutes until bacon is crisp and scallops are done.
Lobster Thermidor PDQ
1 lobster per person
2 cups white wine
Parsley
Thyme
Bay leaf
Tarragon
Mix 2 cups white wine with 4 cups of water. Season to taste with parsley, thyme, bayleaf and tarragon. Steam 1 ¼ -1 ½ lb. lobsters (1 per person) for 5 minutes. Remove from stock. Cool, cut in half lengthwise. Remove vein sack behind head, liver and coral roe.
Reduce lobster juice to 3 cups. Take off of heat. Add roux (5 tbsp flour, 6 tbsp butter mixed). Boil 1 minute more to thicken. Add hot sauce (recipe below) by droplets.
Hot Sauce Recipe
1 tablespoon mustard
2 egg yolks
½ cup cream
Cayenne to taste
Slowly bring back to a boil, stirring with a wooden spoon for 2 minutes. Thin sauce out with 5-6 tablespoons more cream if necessary (sauce should be just heavy enough to coat a wooden spoon). Taste for seasoning.
Place lobster halves shell side down over indirect heat in P.D.Q. Brush with butter. Grill 5 minutes – Turn – grill meat side down 5 minutes – turn shell side down again – lightly brush with hot sauce – grill 5-10 minutes more until done. Serve extra sauce on the side.
Vegetables
Broccoli
Cooking Time: 45 minutes on grill
Split stalk in half lengthwise and in thirds across. Put broccoli in oven bag, add granulated garlic powder, lemon pepper, and ½ stick of butter or margarine.
Carrots
Cooking Time: 2 hours in drip pans
Peel carrots and cut in ½” slices. Put in oven bag and add granulated garlic powder to taste and ½ stick of butter or margarine.
Corn on the Cob
Cooking Time: 45 minutes on grill
Do not remove shucks and do not wrap. Place corn in drip pans.
Mushrooms
Cooking Time: 50 minutes in drip pans
Wash thoroughly. Put in oven bag, add granulated garlic powder and ½ stick butter or margarine.
Okra
Cooking Time: 45 minutes in drip pans
Wash thoroughly and leave whole. Put in oven bag, add granulated garlic powder and ½ stick of butter or margarine.
Onions
Cooking Time: 45 minutes in drip pans
Cut medium onions in half. Put in oven bag. Season to taste with granulated garlic powder. Add 3 tablespoons honey and 1/3 stick of butter or margarine.
Pineapple/Apples
Cooking Time: 2 hours in drip pans
Use canned sliced pineapple and fresh apples. Cut, core and quarter apples. Fill oven bag 2/3 full with apples and add pineapple to 3/4 full. Add 2 tablespoons honey, 1/3 stick of butter or margarine, and 3 teaspoons of cinnamon sugar.
Baked Potatoes
Cooking Time: 1¼ hours in drip pans
Wrap potatoes in foil and place in drip pans. They may be cooked on grill with meat if space is available.
P.D.Q. Potatoes (Greek Style)
Cooking Time: 2 hours in drip pans
Peel and wash potatoes. Cut into 6ths. Melt 1 ½ sticks of butter or margarine. Add 1 ½ teaspoons granulated garlic powder, 1 ½ teaspoons ground oregano, ¾ teaspoons lemon juice and 1 tablespoon olive oil. Pour mixture over potatoes in oven bag. Seal bag and rotate until all potatoes are coated with seasoning.
Sweet Potatoes
Cooking Time: 1½ hours in drip pans
Peel and wash potatoes. Cut into 6ths. Put in oven bag and add ½ stick of butter or margarine, 3 tablespoons honey, and 1 tablespoon of cinnamon sugar.
Yellow Squash or Zucchini
Cooking Time: 1½ hours in drip pans
Wash thoroughly and cut in quarters. Put in oven bag and add granulated garlic powder to taste and ½ stick of butter or margarine.
Eggplant “Stew”
Cooking Time: 50 minutes on grill
Cut one large eggplant in 1” cubes. Put half in oven bag. Add one thinly sliced green pepper and one can stewed tomatoes. Repeat layers. Season to taste with pepper and small amount of sugar.
Other
Curried Rice
Cooking Time: approximately 1 hour
Servings: 8
1 stick of butter or margarine
1 can beef bullion
1 can beef consommé
½ can water
2 cups raw rice
½ teaspoon curry
Mix and bake covered for 1 hour in a moderately warm P.D.Q. cooker. Remove cover for last 15 minutes of cooking and fluff rice.
Shiskabobs
Cooking Time: approximately 45 minutes
Fill indirect baskets ½ way with briquettes. Alternate on skewers 2” squares of beef or lamb, onions, apples, pineapple, green pepper, mushrooms, tomatoes.
Venison
1 lb. bacon
1 package dry onion soup
1 can cream of mushroom soup
Build pyramid with 10 briquettes in center of each indirect basket. Rub by hand a mixture of granulated garlic powder and pepper on entire surface of meat. Place ½ lb. bacon in an oven bag. Put meat on top of bacon. Put another ½ lb. bacon on top of meat. Mix 1 package dry onion soup, 1 can of mushroom soup and ½ can water. Pour mixture over meat and seal bag. Double soup mixture if using additional briquettes as needed.
Lamb Steaks
Weight: 12 oz
Cooking Time: approximately 8-25 mins
Direct Cooking: Use approximately 40-50 briquettes in each direct basket.
Indirect Cooking: Fill each indirect baskets ¼-½ way with briquettes.
Season meat to taste. Rare: cook 4 minutes per side; medium: 7 minutes per side; well done: 10 minutes per side
Dump Cake
Weight: 12-15 lbs.
Cooking Time: approximately 1 hour
1 (1lb 6oz) can of cherry of blueberry pie filling
1 (8 ½ oz) can of crushed pineapple (undrained)
1 package yellow cake mix
2 sticks of butter or margarine (melted)
1 (3 ½ oz) can flake coconut (optional)
1 cup chopped nuts (optional)
Spoon pie filling evenly in bottom of 13 x 9 x 2 inch pan. Spread pineapple over pie filling. Sprinkle dry cake mix over filling. Pour melted butter or margarine over all. Sprinkle with coconut and nuts (if desired). Bake in moderately warm P.D.Q. cooker for approximately 1 hour.