Bedienungsanleitung Char-Griller AKORN Kamado Kooker - 16620 (Seite 14 von 24) (Englisch)

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OM16620 C.2 ™ & © Char-Griller / A&J Mfg. 14

GRILLING RECIPES

GRILLING (direct heat above coals)

STEAKS: First trim excess fat and apply dry rub to both sides of Steaks.

 Sear 1 ½ inch Steaks on the KAMADO KOOKER™ directly over the coals for 2 or 3 minutes at

650° F.

 Flip the Steaks and grill for another 2 or 3 minutes.

 Flip Steaks again and shut both top and bottom dampers and let Steaks remain on grill for another

3 or 4 minutes before removing.

 Internal meat temperatures: 145° F - Med Rare; 160° F -Med; 170° F -Well Done.

Dry rub (per steak): Mix 1/8 cup kosher salt, ¼ tsp white pepper, 1/8 tsp cayenne pepper, 1 tsp

black pepper and apply to both sides. Or Marinate steaks in glass pan with mixture of: ½ cup

olive oil, 1/3 cup soy sauce, ¼ cup wine vinegar, 2 tsp lemon juice, 1 tsp dry mustard, 1

minced garlic clove, small minced onion, ¼ tsp pepper for 3 hrs in refrigerator.

BURGERS: Grill ½ lb Burgers exactly the same as Steaks except grill for 2 minutes before

each flip. Before grilling, mix Burgers with Meat Magic, Worcestershire sauce, ketchup,

kosher salt, ground pepper, chopped onions & let sit for 20 minutes at room temperature.

MEAT MARINADE: For steaks, chops, and burgers: Combine 1 cup soy sauce, 2 coarsely chopped large

onions, and 2 cloves garlic (halved) in an electric blender; cover, process at high speed 1 minute or until

mixture is smooth. Stir in ¼ cup bottle gravy coloring (Kitchen Bouquet & Gravy Master) and 2 tsp Beau

Monde seasoning (or substitute 1tsp MSG & 1tsp seasoned salt). Marinate meat at room temp for 2 hrs

or refrigerate up to 24 hrs in a covered dish. Bring meat to room temp before cooking.

RACK of LAMB: A typical rack of lamb is 8 bones and weighs 1 1/2 to 2 pounds. A single rack of lamb is

perfect for two people. A big investment, but a fantastic meal. Bottom end has a thick, round piece of

meat, which on the rack is like a long, thin roast. Once cut it is like a small pork chop. Ask butcher re-

move the thin skin from outside of the rack & cut off the chine bone to make easier to carve.

Preparation:

 Wrap bare long bones sticking up from rack with foil (to avoid crusting). Do not overcook or cook at

too high a temperature because these bones can burn and crumble. Keep the bones up, away

from the fire by placing in a “U” Rack.

 Remove loose pieces of fat. Dry with paper towel & season with mustard, salt, pepper & garlic

 Sear lamb quickly over hot fire at 500° F for 3 mins per side then drop heat and/or move the rack

to a cooler part of the grill to let center roast. Creates perfect caramelized crust and keeps center

tender and juicy.

 Close KAMADO KOOKER’s ™ lid and let sit for another 5 minutes. Test internal temperature as you

go. Do not overcook. Lamb is rare at 120° F; medium 150° F

 Remove from KAMADO KOOKER™ and tent under foil for 10 mins before carving. Allow the rack to

gain a couple of degrees after you remove it from the grill. It will continue to cook on the inside

To carve the rack of lamb, stand it up on the meat side with the bones curving away from you. Slide a

sharp knife down, between the bones cutting gently through the meat. You should be able to see the

bones all the way down along the back side of the rack.

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