Owner`s manual

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HELPFUL HINTS
Before preheating the grill, make sure it is safe, clean and hygienic.
Wipe off all stainless steel surfaces before preheating. Dirt and food stains will cook into the
surface.
Ensure the ash/drip pan is clean and free from any debris and fat build-up.
Always check your pellet fuel hopper for debris and to ensure that you do not run out of pellets
before finishing.
Always preheat your grill before cooking. After ignition has taken place turn your control knob
to the PREHEAT setting, be sure the lid is closed and allow the grill to heat for at least 10 – 15
minutes or until the thermometer registers over 500º F.
To prevent foods from sticking, you can brush or rub cooking oil on the cast iron grills. If using
a vegetable spray use it only before lighting the burn pot. Never spray the grill while there is fire
in the burn pot.
Sear meats and cook with the lid down for perfectly grill food every time.
All Louisiana Grills are designed to allow even fan forced heat circulation, so foods cook evenly
on all sides. Leave at least 1” of clearance between the food and the hood for proper heat flow.
Grilling times in recipes are based on 70ºF (20ºC) weather and little to no wind. Allow more time
on cold, windy days, or even for higher altitudes. Allow less time for warmer weather.
Grilling times in charts and recipes are approximate.
Large or thicker pieces of meat will require more cooking time per pound than smaller or thinner
pieces.
Foods on a crowded cooking grate will require more cooking time than just a few foods.
Foods grilled in containers, such as baked beans, will require more time if grilled in a deep
casserole rather than a shallow baking pan.
Use long-handled tongs for turning all meats and spatulas for turning burgers and fish. Do not
use a fork for turning, as it will pierce the meat allowing the flavourful juices to escape.
Determine the doneness of meats by making a small slit near the bone and checking the colour.
For boneless cuts, make a slit near the centre. For thicker cuts or larger pieces of meat and
poultry insert an instant-read thermometer into the centre of the largest muscle of meat or in the
inner thigh or breast of poultry. Charring meat, poultry or fish is not recommended.
When grilling any meats, poultry or any food remember moisture retention is a must: sear the
outside first to lock in juices; add salt, if needed, after cooking; flip cuts of meat when bubbles
start to appear so the moisture goes back into the meat; sauces are best applied near the end of
cooking to prevent burning; and always use tongs, not a fork.
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We want you to enjoy healthy and safe grill cooking, so following are some hints for basic barbecue
hygiene:
Food Handling
Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling
fresh meat, fish and poultry.
Use a different platter and utensils for the cooked meat than the ones you used to prepare or bring the
raw meat out to the grill. This will prevent cross contamination of bacteria.
Use a different utensil for each marinade or basting sauce to prevent cross contamination.
Keep hot foods hot (above 140ºF) and cold foods cold (below 37ºF)
Do not leave hot foods out of refrigeration for more than two hours.
Cooked foods and salads should not be left out in the heat for more than an hour. Fill a deep tray or
casserole dish with ice to keep salads cool and safe.
Do not defrost meat at room temperature or on a counter top.
Marinate meat in the refrigerator. Bacteria are living organisms that grow and multiply rapidly in warm,
moist foods.
A marinade should never be saved to use on a later day. If you are going to use it to serve with your
meat, be sure to bring it to a boil before serving.
Always use a meat thermometer to determine the internal temperature of the foods you are cooking.
It’s a good idea to put grilled food onto a heated platter, to help keep the food warm. Steaks benefit
from resting for several minutes before serving. It allows those delicious juices that were driven to the
surface by heat to ease back to the center.