OCI OCIE26BQ Use And Care Manual page 27

2 Large salmon steaks
Salt & pepper
2 Tbs. butter
Spring of parsley
Preheat the BBQ. Brush the steaks with oil and season with salt and pepper. Place on BBQ grill and cook for 10
minutes, turning steaks over halfway cooking time. Meanwhile fry the bacon in a pan on the side burner. Drain on
paper towels. Melt the butter in a small saucepan taking care not to discolor it. Arrange the fish and bacon on serv-
ing plates. Pour the butter over and sprinkle with lemon juice. Garnish with parsley springs and lemon wedges.
Serve with boiled potatoes tossed in butter and sprinkled with chopped parsley and a crisp lettuce salad.
Note: Substitute catfish, halibut or cod for salmon.
4 Pork chops
1 Large onion
2 Tbs. Oil
2 Tsp. Worcestershire sauce
1 Tsp. Sugar
1 Clove garlic
Peel, grate onion, add rest of the ingredients except the pork chops. Mix well. Pour over chops and marinate one
hour in a cool place. Turn the BBQ grill on full. Heat 10 minutes. BBQ the chops brushing with the marinade
occasionally. Serve with mixed salad, dressed with vinaigrette flavored with fresh dill.
3 / C. Italian dressing
4
1 Tsp. dry mustard
1 Medium onion, sliced
2 Tbs. butter, melted
Combine first 4 ingredients, add onion and marinate flank steak with it. Refrigerate at least 4 hours or overnight.
Remove steak and grill on your preheated BBQ grill. Grill 5 to 7 minutes on each side basting frequently with the
marinade. In the meantime sauté onions from the marinade in butter in a skillet on your side burner for 3 minutes.
To serve, slice steak diagonally into thin slices, sprinkle onions over top. Garnish with vegetable kabobs.
GRILL RECIPE SUGGESTIONS
BBQ SALMON
2 Tbs. oil
2 Oz. Thin bacon slices
1 Tbs. lemon juice
Lemon wedges
PORK CHOPS
Marinade
2 Tbs. Lemon juice or vinegar
1
/ Tsp. Powdered mustard
2
1 /2
Tsp. Freshly ground black pepper
1 / Tsp. Paprika
2
BARBECUED LONDON BROIL
1 Tsp. Worcestershire sauce
1 / Tsp. thyme, crushed
4
1
1 / Pound flank steak, scored
2
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