Cooking with your Grill Box
For best results, wipe cooking surface of grill with a light coat of oil to prevent food from sticking. Use the Barbecue Grill Box with a low pressure Camp Chef Cooking unit. If using a high pressure unit, great care should be taken not to overheat the grill assembly. Never use maximum BTU output of high pressure burner on grill. Place the Barbecue Grill Box on the cooker directly over burner. Light burner using a long nose gas match through the burner access hole on the front of the cooker. After the burner is lit, turn to high for approximately 5 minutes. Turn to desired heat setting. As with any barbecue grill you will want to experiment with different heat settings, to suit the type of cooking being done. The Barbecue Grill Box Lid Thermometer is helpful for temperature control.
The design of the Barbecue Grill Box all but eliminates flare-ups that occurs during barbecuing. I also recommend using lean cuts of meat and trimming off excess fat from meat to prevent any chance of this happening. If flare up does occur, replace lid and reduce heat. Although Camp Chef cannot guarantee that flare up will not occur, I myself have never had this happen on any of my Barbecue Grill Boxes.
Cleaning your Grill Box
To clean the Barbecue Grill Box, wash the grill with soap and warm water or in a dishwasher. I recommend that you clean the cast iron grate with Camp Chef's Cast Iron Conditioner. This is a first of its kind and I highly recommend it. The grate can also be cleaned with soap and warm water, but make sure you re-season it after using soap. The flavor screen can be wiped clean of any food particles. Another method of cleaning is to burn off the food particles. To do this, bring heat to approximately 300 degrees for 15 minutes. Allow to cool, then use grate remover to remove grate and a wire brush to remove ashes. Replace grate.
Hot Grilling Tips
* Completely thaw food before cooking.
* Marinading meat by soaking for several hours in a refrigerator will break down the cellular structure, this tenderizes the meat and decreases the cooking time. The same effect can also be accomplished by injection marinading.
* Use tongs or a spatula instead of a fork when turning meat. Some natural juices will be lost if meat is pierced.
* Use naturally lean meats and trim excess fat from steaks, and remove skin from poultry.
Smoking with your Grill Box
Almost any recipe can be improved when flavoring wood chips are added. I was intimidated by smoking food, but now I smoke everything from steak to fish. To smoke cook your food, use chips or chunks of flavor producing wood such as hickory, mesquite, apple or cherry wood. Any fruit or nut tree wood may be used for flavoring. Do not use resinous woods such as pine, they produce an unpleasant taste. Soak the wood in water for 20 minutes before use, this will keep the wood from burning up quickly and cause it to smoke longer. Place wood chips on diverter plate of Barbecue Box. Use the Barbecue Grill Box Lid to concentrate the smoke and speed up the cooking time, this also helps to keep the moisture in the meat. The more chips you use, the more intense the flavor. For a subtle flavor use less wood. Smoke cooked food may still look a little pink when fully cooked. Pay close attention while cooking to prevent over cooking.
Recipe: Honey Mustard Ribs
Ingredients:
3-4 lbs. ribs (beef or pork)
2 Tbsp. dried onion
4 Tbsp. dijon mustard
4 Tbsp. honey
1/2 tsp. liquid smoke
2 tsp. brown sugar
3/4 C. butter or margarine
2 cloves minced garlic
How to Prepare:
Mix everything but ribs in a sauce pan and simmer for 2 minutes. Cook ribs on Camp Chef Barbecue Grill Box over medium heat. Turn and baste with sauce often. Cook for 25 to 35 minutes until done.
Variation:
Try cooking the ribs in a Camp Chef Dutch Oven. Brown ribs then pour sauce over ribs. Cover and simmer on low to medium heat until ribs are tender.
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