Hardware List - Masterbuilt 20042211 Assembly, Care & Use Manual

HARDWARE LIST

(A)
M6x50
Phillips Head Screw
qty-4
(D)
Cotter Clip
qty-2
(F)
M6
Carriage Bolt
qty-8
3
(B) (C)
M6 M6
Flat Washer
Lock Washer
qty-2 qty-2
(E)
M6x12
Phillips Head Screw
qty-14
(G) (H)
M6
M6
Hex Flange Nut
Lock Nut
qty-8 qty-4
GLAZED COUNTRY RIBS
1 cup ketchup
½ cup water
¼ cup finely chopped onion
¼ cup cider vinegar or wine vinegar
¼ cup mild flavored molasses
2 tbsp Worcestershire sauce
2 tsps chili powder
2 cloves garlic, minced
2 ½ to 3 lbs pork country style ribs
For sauce, in a medium saucepan combine the ketchup,
water, onion, vinegar, molasses, Worcestershire sauce, chili
powder, and garlic. Bring to boiling; reduce heat. Simmer,
uncovered, for 10 to 15 minutes or until desired
consistency, stirring often. Trim fat from ribs. Test for
medium heat above pan. Place ribs, bone sides down, on
cooking grate. (Or place ribs in a rib rack; place on cooking
grate.) Cover and grill for 1 ½ to 2 hours or until tender,
brushing occasionally with sauce during last 10 minutes of
grilling. Pass the remaining sauce with ribs.
RECIPES
PAPRIKA CHICKEN DINNER PACKETS
4 boneless skinless chicken breast halves (You can
substitute 2 thighs per each breast if you prefer dark meat)
2 cups quartered small red potatoes (4 or 5 potatoes)
1 ½ cups baby-cut carrots cut lengthwise in half
1 cup frozen cut green beans
1 cup chicken gravy
2 tbsp all purpose flour
1 tsp paprika
½ tsp dried thyme leaves
2 tbsp finely chopped fresh parsley
Cut four 18x12 inch pieces of heavy duty aluminum foil.
Place chicken breast half on each piece of foil. Top with
potatoes, carrots and frozen green beans. In small bowl,
mix gravy and flour until well blended. Drizzle over chicken
mixture. Sprinkle with paprika and thyme. Fold foil over
chicken and vegetables so edges meet. Seal edges,
making tight ½ inch fold; fold again. Allow space on sides
for circulation and expansion. Cover and grill packets over
medium heat 30 to 40 minutes, rotating packets ½ turn after
15 minutes, until juice of chicken is no longer pink when
centers of thickest pieces are cut and vegetables are
tender. Place packets on plates Cut large X across top of
each packet; fold back foil. Sprinkle with parsley.
NOTES
16