Specifications

ManualsBrandsDansons Group ManualsElectric HeaterHCF120

VANDERWELL COMPANY

Cooking

Guide

Manufactured by:

Dear “Louisiana Grill” Wood Pellet Barbecue Owner:

Thank you for choosing to purchase a “Louisiana Grill” wood pellet barbecue. Please accept our

gift of a 20lb. bag of flavored wood pellets as both a “Thank You” and as a start to get you on the

road to the savory flavor of convective wood pellet cooking.

Cooking with your Louisiana Wood Pellet Grill is about to bring you full circle from

the days of the caveman when cooking outdoors and with wood was a necessity,

to cooking indoors in your modern kitchen and now back to the great outdoors and

that savory wood flavor.

Think of your

“Louisiana Grill” as an extra stove available to bake, roast, grill,

sear and smoke food. Barbecuing provides a form of entertainment, which is

relaxed and casual. Your meals can be completely cooked outdoors and where

the chief is one of the crowd.

We’d like to take this opportunity to pass on a few important tips concerning grilling with wood

pellets.

1. Initial set-up of our “Louisiana Grill” is the most important step to ensure the efficient

and satisfactory operation of your barbecue for many years to come.

2. Be diligent in your cleaning and maintenance program. Taking care of your grill will add

years of life and keeps it looking great.

Our loyal staff, valued customers, friends and our loving families have all contributed recipes to this

cookbook. We have tried to include a broad range of cuisines and styles, starting with Mom’s Great

Home Cooking and many, many, many, catering and entertaining experiences to current classics and

new soon to be classics.

If you are interested in contributing a family favourite, please send it by:

Fax: 1-780-960-0430, Web www.louisiana-grills.com

, or to the address below.

With a minimum of care your “Louisiana Grill” will provide years of clean, efficient and

environmentally sound cooking. And be prepared for those never ending compliments.

Thank you for choosing “Louisiana Grill”.

Canadian Comfort Industries &

Dansons Group Inc.

No part of this manual may be copied, transmitted, transcribed, stored in a retrieval system, in

any form or by any means without the expressed written permission of,

Canadian Comfort Industries; 26319 Twp Rd 53, Acheson, AB, Canada T7X 5A3

Summary of content (22 pages)

PAGE 1
Cooking Guide Dear “Louisiana Grill” Wood Pellet Barbecue Owner: Thank you for choosing to purchase a “Louisiana Grill” wood pellet barbecue. Please accept our gift of a 20lb. bag of flavored wood pellets as both a “Thank You” and as a start to get you on the road to the savory flavor of convective wood pellet cooking.
PAGE 2
A S TS TW ET UT DP LE OU OD LL AB BO WO OO PE EL They are no thicker than the eraser on the end of a pencil, people who see them for the first time think they look like rabbit food, but there is nothing small about the heat energy in a wood pellet. These clean burning wood pellets generate about 8200 BTU’s per pound with very little ash and low moisture content. Wood pellets are not new; they have been around for a long time used in industrial, commercial and residential heating appliances.
PAGE 3
C RC G ER NG HE DW TH KIIN LD AT OK CO OL WE EA CO OO Just because the bright coloured leaves are gone and the golf clubs put away for another season doesn’t mean you have to stop barbecuing. The clean crisp fresh air and the heavenly aroma of flavoured wood pellets and food cooking may be just what the doctor ordered to cure those winter blahs. Holiday grilling also frees up your oven space for other important menu items.
PAGE 4
Timer Using a timer will help to alert you when “well-done” is about to become “over-done”. Aluminium Foil Extra-strength foil is always useful for grilling. Used to make foil packages, wrap smores, or to fold up into a flat dish to act as a drip pan to catch those flavourful juices that drip from the meat. Also used to speed up cooking, protect bones from burning, and to keep foods warm. Can also be used to wrap a large piece of cardboard to become a whole fish flipper.
PAGE 5
F S ES DT UE ND QU YT AN TY NIIQ DS ET SA HN OD PS CH FO OO SAAFFE TIIP TE EC 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 transport the raw meat out to the grill.
PAGE 6
Appetizers & Soups Individual Pizzas Makes 4 pizzas 1 Bruschetta Frozen White Dough Garlic Flavoured Olive Oil 1/2 Jar Pizza Sauce 1 Pound Mozzarella Cheese (shredded) Oregano ½ Pound Pepperoni (thinly sliced) 1 Small Mushroom (sliced, drained) 1 Ounces Parmesan Cheese Suggested Backwoods Wood Pellet Flavor: Alder or Apple Preheat barbecue on PREHEAT then reduce to MEDIUM Thaw the frozen white bread dough and let rise as directed on package.
PAGE 7
POTATO SKINS Makes 2-4 servings 4 Medium Baking Potatoes ( baked and cooled) Butter Or Margarine (softened) Sour Cream For Dipping 6-8 Slices Cooked Bacon Pieces ¼ Cup Fresh Chives (sliced) 1/3 Cup Shredded Cheddar Cheese Suggested Backwoods Wood Pellet Flavor: Hickory, Alder or Apple Preheat barbecue on PREHEAT then reduce to MEDIUM Cut potatoes into 4 lengthwise sections. Remove most of the inside potato leaving shells about ¼ inch thick. Brush both sides with the softened butter.
PAGE 8
GRILLED CHICKEN QUESADILLAS Serves 4-8 people 8 10” Flour or Corn Tortillas 2 Tablespoons Virgin Olive Oil 2 Cups Grilled Chicken Breast (or pieces), Cubed or slices 1 Cup Hot Salsa 3 to 4 Fresh Green and/or Red Jalapeno Peppers, thinly sliced 4 Cups Jack and/or Cheddar Cheese, grated 4 Green Onions, diced Suggested Backwoods Wood Pellet Flavor: Hickory or Apple Preheat barbecue on PREHEAT then reduce to SMOKE or LOW Combine salsa, peppers and green onion in a small bowl. Place tortillas on a work surface.
PAGE 9
Meats MEAT GRILLING GUIDE Follow the diagrams for that perfect “Steakhouse”diamond patten. Preheat grill for 10 min.
PAGE 10
PORK - STEAKS AND CHOPS Meats Sear: Preheat/High Grill: Medium CUT Thickness Blade Steak Chop (loin, rib) ½” ¾ - 1” 1 ¼ - 1 ½” Approximate Cooking Time Internal Temp. Medium – 160*F Well Done – 170*F 10 –12 minutes Direct/Medium 10 – 15 minutes Sear 8 minutes, Grill 6-10 minutes PORK - ROASTS Preheat Grill Roast: Medium Place meat, fat side up, on the cooking grate. Grill for time given in chart or until thermometer registers desired internal temperature.
PAGE 11
MEMPHIS-STYLE BEEF RIBS Makes2-4 servings 2 Racks Beef Ribs (2 ½ -3 lbs.
PAGE 12
MOM’S JUICY HAMBURGERS Makes 4 – 6 servings 2 Lbs. Ground Beef or Buffalo 2 Teaspoons Salt ½ Teaspoon Fresh Ground Pepper 2 Whole Eggs, room temperature 2 Cups Dried, Fne Bread Crumbs, or Crushed Soda Crackers ½ Cup Prepared BBQ Sauce 6-8 Hamburger or Kaiser Buns 2 Tablespoons Melted Butter Suggested Backwoods Wood Pellet Flavor: Hickory or Alder Preheat barbecue on PREHEAT then reduce to MEDIUM. Combine all the ingredients in a mixing bowl and blend together.
PAGE 13
Fish & Seafood SEAFOOD GRILLING GUIDE Follow the diagrams for that perfect diamond patten.
PAGE 14
SHRIMP KABOBS WITH CURRY BUTTER Makes 4 servings 2 Pounds Large shelled, deveined shrimp Curry Butter (see recipe below) Olive Oil Lime or Lime Wedges Fresh Dill or Parsley Sprigs Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder Preheat barbecue on PREHEAT then reduce to MEDIUM Soak wooden skewers in water for 1 hour. Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife. Make curry butter. Thread shrimp on six 12” skewers, leaving space between pieces.
PAGE 15
GRILLED LOBSTER ROSEMARY GRILLED SCALLOPS Makes 6 servings 6 ¼ ¼ 1 Small Uncooked Lobster Tails (8 ounces each) Cup Olive Oil Cup Lemon Juice Tablespoon Fresh Dill (chopped) Medium Lemons (for garnish) Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder Preheat barbecue on PREHEAT then reduce to MEDIUM Rinse lobsters and pat dry. Split lengthwise through back shell and lobster meat. Run a skewer through the length of the tail to prevent curling.
PAGE 16
Poultry POULTRY GRILLING GUIDE Follow the diagrams for that perfect diamond patten. Preheat barbecuel Brush grills with olive oil Follow directions Test for completness Grilling Guide Chicken Fajitas BREASTS, PATTIES Comments Turkey Teriyaki Chicken Breasts (6 to 8 ounces) Cornish Hens with Mandarin Rice Smoked Whole Turkey Grilled Chicken under Brick Place breasts on the oiled grill all facing the same direction, at a 45deg angle to the bars of the cast iron grill.
PAGE 17
CHICKEN FAJITAS Makes 4 – 6 servings 3 Whole Chicken Breast (skinned, boned and cut into halves) ½ Cup Vegetable Oil ¼ Cup Red Wine Vinegar 1/3 Cup Lime Juice ¼ Cup Onion (finely chopped) 1 Teaspoon Sugar 1 Teaspoon Oregano Leaves (dried) ½ Teaspoon Salt ½ Teaspoon Pepper ¼ Teaspoon Ground Cumin Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder Preheat barbecue on PREHEAT then reduce to MEDIUM Rinse chicken thoroughly under running cold water; pat dry with paper towels.
PAGE 18
GRILLED CHICKEN UNDER BRICKS Makes 2 servings 2 Large 1 Teaspoon 1 Teaspoon 1\2 – 1 Teaspoon 1 Tablespoon 1 Tablespoon Chicken Breasts (boneless, skinless) Course Salt Cracked Black Peppercorns Hot Red Pepper Flakes Chopped Garlic Chopped Fresh Rosemary Juice of ONE Lemon ¾ Cup Extra-Virgin Olive Oil Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder Preheat barbecue on PREHEAT then reduce to MEDIUM Cut each chicken breast in half.
PAGE 19
Vegetables Grilling Guide A “Classic” Baked Beans Stuffed Peppers Sweet Corn In Foil Sweet Corn In Husks Sweet Corn “Unhusked” Asparagus Mushrooms Smoke Roast Potatoes Tomatoes VEGETABLE GRILLING GUIDE An abundance of fresh vegetables can be cooked on the grill – from asparagus to zucchini – allowing you to add great variety to your outdoor meals. First, brush the prepared vegetables with cooking oil or a bottled vinaigrette salad dressing.
PAGE 20
A “CLASSIC” BAKED BEANS Makes 4 – 6 servings 2 Cans Pork and Beans plain, maple or bbq flavoured 1 Cup Brown Sugar ½ Cup Coca-Cola® Classic ½ Cup Ketchup 1 Mediuim Onion, diced 2 Teaspoons Dry Mustard 1 Lb. Bacon slices, cubed ( save 3 whole slices for topping) Suggested Backwoods Wood Pellet Flavor: Hickory or Apple Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW or SMOKE Mix all ingredients, except the full slices of bacon, in a foil or bake proof pan.
PAGE 21
ASPARAGUS SMOKE ROAST POTATOES Grilling, more than any other cooking method, makes asparagus taste sweet and spring like. But, the slender stalks present a problem, for they tend to fall through the gaps in the grate. The Japanese have come up with an ingenious solution: they skewer the stalks crosswise with a toothpick or bamboo skewer, making then easy to turn with tongs, and you don’t lose a single stalk to the fire.
PAGE 22
FOIL PACKETS How do you grill small pieces of vegetables or seafood without a spit, skewer or even a grill grate? If you ever belonged to the Boy Scouts or the Girl Scouts, you probably remember the solution: grill them in an aluminium foil packet. The packets are a snap to assemble and the foil seals in flavour and goodness. The basic procedure is to wrap vegetables in aluminium foil along with herbs and spices and a little liquid. Then you throw the package on the barbeque grate.