Viking Professional VCQS001SS User Manual
Viking range professional vcqs001ss: user guide
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Table of Contents
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Summary of Contents for Viking Professional VCQS001SS
- Page 1 G U I D E A N D R E C I P E S F O R YO U R V I K I N G C 4 ™ Cookbook...
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Page 2: Table Of Contents
Tuna Steaks with Olive Sauce ...32 Bacon-Wrapped Shrimp ...33 Extras Stuffed ‘Shrooms...34 Smoked Tomatoes ...35 Guide and Recipes by Karin Calloway Photos on pages 9, 10,12, 14-16, 19-20, 22, 25-27, 29, 32-34 by Todd Bennett, www.toddbennettphotography.com Designer Tracy McGarrh,Viking Range Corporation... -
Page 3: Now You're Cooking
Alternately, you can position an electric fire starter down in the ceramic fire box along with your charcoal, the coals can be lit with natural fire starters (available at grill suppliers), or the charcoal can be lit outside the cooker in a charcoal chimney. - Page 4 The Viking C cooks from temperatures below 200ºF to temperatures in excess of 600ºF, making it the perfect all-purpose grill and smoker. Check your dome thermometer every 30 minutes or so during cooking, and adjust dampers as necessary to maintain desired tem- perature.
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Page 5: Getting Ready To Cook
Heavy oven mitts or potholders • A clean platter or baking sheet for cooked foods Extra Grill Gear Here is a quick list of some of the “extras” you may want to use when cook- ing on your C •... -
Page 6: Pork
Pork Smokin’ Succulent Baby Back Ribs Soaking meats in a solution of water or other liquids, salt and sugar leads to incredibly moist cooked meats and poultry. The process, called BRINING requires advanced preparation, but is usually worth the wait. Brining these ribs overnight makes them extra moist, but the step can be eliminated if time is short. -
Page 7: "Pulled" Pork
Pork Notes: “Pulled” Pork This traditional Southern-style pork takes a little advanced preparation, but cooks up practically unattended. Extra Gear A V-Rack with Drip Pan can be used to help cook your pork over indirect heat and also to catch drippings, preventing flare-ups. For the Rub 4 tablespoons paprika 4 tablespoons salt... -
Page 8: Cider - Brined Pork Loin With Sweet Potatoes And Grilled Fennel
Close dome and Grill 5 minutes. Open dome; turn fennel slices, close dome and grill 4 to 5 minutes longer, until slightly soft and caramelized. -
Page 9: Peachy Pork Tenderloin
After the tenderloins have grilled for 30 minutes, open the dome, turn tenderloins and brush liberally with the glaze. Close dome and grill for 15 minutes more, or until inter- nal temperature of 145ºF is reached. (The remaining glaze may be brought to a boil in a saucepan over medium high heat and served alongside the cooked tenderloins.) Set ten-... -
Page 10: Ginger Ale Pork Tenderloin
Pork Ginger Ale Pork Tenderloin Ginger ale and soy sauce give this tenderloin a slight Asian flavor. 1 cup ginger ale 1/2 cup soy sauce 1 teaspoon garlic powder 1/2 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 2 tablespoons brown sugar 3 to 5 dashes Tabasco sauce 2 pork tenderloins, 1 1/2 to 2 pounds total, well trimmed Combine all ingredients except pork in a zip-top plastic bag. -
Page 11: Smoked Sausage
Pork Smoked Sausage Even though the recipe calls for a dozen links of sausage, you can smoke up as few sausages as you like. However, smoked sausage hot off your C makes a great appetizer, cut into 1-inch cubes and skewered with wooden picks. Leftovers are delicious when added to your favorite Jambalaya recipe. -
Page 12: Beef
Beef “B4” – Best Barbecued Beef Brisket This tasty brisket gets an overnight flavor rub, and then smokes up in your C in about 5 hours of low and slow cooking. Your favorite barbecue sauce can be brushed sparingly over the brisket during the last 15 minutes of cooking. -
Page 13: Smokey Prime Rib Roast With Red Wine Jus And Granny Smith Horseradish Sauce
Notes: Beef Smokey Prime Rib Roast with Red Wine Jus and Granny Smith Horseradish Sauce This recipe uses two cooking methods to achieve one fantastic rib roast. A quick searing in a cast iron pan assures a nice crust, and smoking over low heat in the C The cast iron skillet collects the juices, which become part of the tasty Jus, and the sliced roast gets additional flavor from a dollop of delicious Granny Smith Horseradish Sauce. -
Page 14: Bourbon-Soaked Smoked Tenderloin
Beef Bourbon-Soaked Smoked Tenderloin This juicy tenderloin cooks on moderately high heat, giving it a nice short cooking time! It’s deli- cious served with your favorite sides or on small dinner rolls as cocktail sandwiches. 1 4 to 5-pound beef tenderloin, well trimmed, washed and dried with paper towels Granulated garlic or garlic powder Coarsely ground black pepper 1 1/2 cups soy sauce... -
Page 15: Marinated Rib-Eye Steaks
Sear steaks 2 minutes per side. Close C dome, close top and bot- tom dampers fully and grill an additional 3 minutes for medium-rare, internal tempera- ture should be 125-130ºF, longer for more well-done steaks. Makes 2 rib eyes, or 4 servings of London broil or flank steak... -
Page 16: Mustard-Rubbed Filets
Beef Mustard-Rubbed Filets Don’t let the mustard in the rub fool you – the mustard becomes a mystery flavor when you grill these filets in your C . Garlic mashed potatoes and steamed asparagus are the perfect accom- paniments. 1 handful mesquite or hickory wood chunks... -
Page 17: Bourbon Beef Kabobs
Keep both top and bottom dampers fully open. Sear kebobs 2 minutes per side. Close dome, close top and bottom dampers fully and grill an addi- tional 3 minutes for medium-rare, until internal temperature reaches 125-130ºF, longer for more well-done beef. -
Page 18: Better Burgers
Cook for 5 minutes. Open dome and turn burgers. Close Notes: dome, close top and bottom dampers and grill approximately 10 minutes, or until inter- nal temperature in center of thickest part of a burger reaches 140ºF. Remove to a serv- ing platter, top each burger with a slice of cheese and set aside while cheese melts, about 2 minutes. -
Page 19: Grilled Veal Chops With Mushroom-Wine Sauce
Notes: Beef Grilled Veal Chops with Mushroom-Wine Sauce 4 bone-in loin veal chops, approximately 1-inch thick Salt and freshly ground black pepper 4 tablespoons butter, divided 1 pound sliced fresh mushrooms 1 teaspoon minced fresh garlic, about 1 large clove 1/2 teaspoon fresh or dried thyme leaves 1 cup dry red wine 1 1.25-ounce package Hunter or brown sauce mix... -
Page 20: Poultry
Poultry Big Bird Roasting a turkey for a holiday on your C bird is so good you’ll want to serve turkey for more occasions than just “turkey” day. Extra gear A large V-Rack with Drip Pan can be used to help cook your turkey over indirect heat and also to catch juices and hold aromatic vegetables for gravy making. -
Page 21: Holy Smokes Chickens
Poultry Holy Smokes Chickens Massaging these chickens with a flavorful rub, and then letting them rest in the refrigerator overnight makes these chickens extremely flavorful. Smoke until they’re practically falling apart, and serve with your favorite barbecue sauce. 2 - 2 to 4 pound whole chickens 3 tablespoons brown sugar 2 tablespoons paprika 2 tablespoons salt... -
Page 22: Royal Chicken (A.k.a. Checken On A Throne)
Royal Chicken (a.k.a. Chicken on a Throne) This whimsical recipe has become a grill-fanatic classic. You can grill the chicken “on the throne,” with a can of spice-infused beer inside the cavity and the legs pulled forward forming a natural tripod, or you can use one of the many vertical “beer-can chicken”... -
Page 23: Spicy-Sweet-Stinky Wings
Notes: Poultry Spicy-Sweet-Stinky Wings Honey adds sweetness and turns down the heat in the basting sauce for these smoky wings that are “stinky” with garlic. 1 handful pecan or hickory chunks, optional Water, optional 20 chicken wings, tips removed and cut in two at the joint, or 40 chicken drumettes 2 teaspoons seasoned salt 2 teaspoons cayenne 2 teaspoons freshly ground black pepper... -
Page 24: Brined Boneless Chicken Breasts
Poultry Brined Boneless Chicken Breasts Boneless, skinless chicken breast halves retain their juices best when soaked in a flavorful brin- ing solution. Unlike other cuts, it takes just an hour for them to benefit from the brine, making these chicken breasts a perfect last-minute grilled entrée. The final flavor of the breasts can be personalized with the addition of your favorite spice rub or seasonings and a slathering of your favorite sauce. -
Page 25: Tomato-Basil Chicken
Poultry Tomato-Basil Chicken Chicken breasts get an Italian accent with this tomato, wine and herb marinade for a dish that pairs well with cooked angel hair pasta and a big tossed salad. 6 ounces tomato paste 3 tablespoons olive oil 1/4 cup red wine vinegar 1/3 cup red wine 1/2 teaspoon red pepper flakes... -
Page 26: Lemon-Dijon Chicken
Poultry Lemon-Dijon Chicken Roasted potatoes and steamed or grilled green beans pair beautifully with this flavor chicken. 1/4 cup chopped fresh parsley 3 cloves garlic, peeled and halved 1 large shallot, peeled and quartered 1 teaspoon dried herbs de Provence or Italian seasoning 1/2 teaspoon fresh or dried rosemary 3 tablespoons Dijon mustard Juice of 1 lemon... -
Page 27: Chicken Tikka Pitas
Poultry Chicken Tikka Pitas This Indian-inspired recipe is a nice alternative to standard grilled chicken sandwiches. The spicy- cool Cucumber Jalapeno Raita is great with these sandwiches, or makes a nice dip for pita chips or crisp veggies! 4 boneless, skinless chicken breast halves 1 cup plain yogurt 1 2-inch piece ginger root, peeled and grated 1 teaspoon minced garlic, about 1 large clove... -
Page 28: Fish And Seafood
Fish and Seafood Notes: Citrus-Herb Smoked Salmon Citrus juices and zest and fresh herbs make this a perfect addition to spring and summer menus. Serve on toast points with cream cheese and chives, or rolled in tortillas spread with herbed cheese. -
Page 29: Pepper-Crusted Maple-Brined Smoked Salmon
Fish and Seafood Pepper-Crusted Maple-Brined Smoked Salmon The sweetness of the maple syrup is balanced by heavy coating of black pepper, making this a delectable treat! For the Maple-Brined Salmon 3/4 cup maple syrup 1/4 cup soy sauce 2 center-cut salmon fillets with skin, about 12 ounces each In a 2-gallon zip-top plastic freezer bag, combine maple syrup and soy sauce. -
Page 30: Smoked Delta Catfish
Fish and Seafood Notes: Smoked Delta Catfish 1 quart hot water 1 cup sea or kosher salt 16 ounces apple juice 16 ounces pineapple juice 8 8-ounce catfish fillets, with or without skin Cajun seasoning 2 handfuls alder or cherry wood chunks or chips Apple juice or water Make a brining liquid by combining the hot water and salt in a large bowl, stirring until salt is dissolved. -
Page 31: Brown Sugar Dijon Salmon
Squeeze bag to combine ingredients. Add salmon fillets to bag and marinate at room temperature for 20 minutes. When ready to grill, place fillets on a square sheet of aluminum foil, skin-side down. Open dome and return the rack to the C . -
Page 32: Tuna Steaks With Olive Sauce
Keep both top and bottom damper fully open. Sear tuna steaks 2 minutes per side. Close C dome, close top and bottom dampers fully and grill an additional 3 min- utes for medium-rare, internal temperature should be 125-130ºF, longer for more well- done steaks. -
Page 33: Bacon-Wrapped Shrimp
30 minutes. Continue wrapping drained shrimp until all are used. Reserve any leftover bacon for another use. When ready to grill, open dome and return the rack to the C . Place the skewered shrimp on the rack, close dome and cook for 3 minutes. Open dome, turn skewers to other side and cook 2 to 3 minutes more. -
Page 34: Extras
Extras Stuffed ‘Shrooms While your C is hot, why not grill up a little something to serve alongside your steaks or other grilled meats? These mushrooms also make a wonderful first course! 4 slices thick-cut bacon, cooked, drained and crumbled... -
Page 35: Smoked Tomatoes
Extras Notes: Smoked Tomatoes Throw some sliced tomatoes on your C after you pull off your smoked meats for a super side dish that is ready in minutes! Smoked tomatoes are also a delicious addition to homemade pasta sauces, and chilled smoked tomatoes are great atop your favorite green salad. 1 handful wood chunks or chips Water 4 ripe tomatoes, cut in half...
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