glen-canyon 720-0026-lp Benutzerhandbuch

2 large sal
2 tbs. oil 
Salt & pepper 
2 oz. thin baco
2 tbs. butter 
1 tbs. lemon juice 
Sprig of parsley 

fish, halibut or cod 

 
P

B

il and season 

w

lace on BBQ 

g

0 minutes, turning 

s

y through cooking 

ti
M

bacon in a pan on the 

 

ot

 Arrange 

n serving plates.  

g

ients.  Mix well. 

 

 

 up ends 

g 

es 

eradish 

 clove garlic, minced 

mon steaks 

n slices 

Lemon wedges 
 

Note:    Substitute cat
for salmon.

 

rush the steaks

 with o

ith salt and pepper.  P

rill and cook for

lf

 1

teaks over ha wa
me. 

eanwhile fry th  

e

side burner. Drain on paper towels. 
Melt the butter in a small saucepan 
taking care n  to discolor it. 

the fish and bacon o
Pour the butter  ver 

o

and sprinkle with 

lemon juice.  Garnish with parsley 
sprigs and lemon wedges.    Serve with 
boiled potatoes   butter and sprinkled 
with parsley.

 

 

in

6 medium ears corn, husked 
3 tbs.    butter or margarine, melted   
Dash ground cumin 
Dash ground co ander 

 

About ½ hour before cooking, turn the 
grill on for butter   Place each ear on a 
heavy-duty foil.  In a bowl, combine 
remaining in

ri

. 

 

red

Brush 1-1/2 tsp.  butter mixture over
each ear.  Close foil and fold
to seal.  Place  n grill.  Coo

o

k, turnin

packets occasionally 10 to 12 minut
or until cooked through. 
 
T NGY SEAFOOD KABOBS 

1 lb.  large shrimp, shelled & 
divined 
¾ Lbs. Sea scallops 
2/3 c. chili sauce 
¼ c. cider vinegar 
3 tbs. Chopped parsley 
1 tbs. Vegeta le oil 
1 tbs. Worcestershire sauce 
½ tsp. Prepared hors

1 20 oz. Can pineapple chunks in juic
drained In medium 

wl, combine shrim

and scallops.  In small bowl combine chili 
sauce and next six ingredients.  Pour over 
seafood.  Toss to coat.  Cover, refrigerate 
2 hours. 

 

Half-hour before cooki

 turn the burner to 

on high

e.    On

welve 10” skewers, 

hops 

nion, and add rest of the 

ept the pork chops.  Mix 

er chops and marinate one 

place.    Turn the BBQ grill on 

the chops 

occasionally.  

with 

4
(
 

P
,c
o

pper in a large mixing 

b

l well coated. 

T

 1-1/2 quart 

r

ish. Cover dish with 

nutes 

ium with the lid of your BBQ grill 

closed.    Remove foil and continue baking 
15 minutes longer or until potatoes are 
tender.  Let stand 5 minutes before 
serving. 
BARBECUED LONDON BROIL 

4 to 6 servings 
¾ c. Italian dressing 
1tsp. Worcestershire sauce 

nion 

ith it. 

 

R

hours or overnight. 

R

heated BBQ 

g

 each side 

b

ade.  In 

th

ions from the 

m

ll side 

b

rve, slice 

s

hin slices, sprinkle 

 Thread zucchini, 

ooms 

of six 

arinade 

dressing, 

ustard 

inutes 

1
c
2
½

e 
p 

aluminum foil.    Bake covered 25 mi
on med

bo

ng,

the grill 
marinad

.  Drain seafood-reserving 

 each of t

thread 2 shrimps and 2 scallops, alternating 
with pineapple chunks.  Place skewers on 
grill.  Cook 7-10 minutes, basting and 
turning often.     
 
PORK CHOPS 

4 pork c
Marinade 
1 large onion 
2 tbs. lemon juice or vinegar 
2 tbs. oil 
½ tsp. freshly ground black pepper. 
1 tsp. sugar 
½ tps. paprika 
1 clover garlic 
Peel, grate o
ingredients exc
well.  Pour ov
hour in a cool 
high.  Heat 10 minutes.  BBQ 
brushing with the marinade 
Serve with mixed salad, dressed 
vinaigrette flavored with fresh dill. 
 

1 –1/2 cups shredded cheddar cheese 
1 can (10-3/4 oz.) condensed cream of 
mushroom soup 
1/3 cup milk 
2 tbs barbecue sauce 
¼ tsp. oregano 
¼ tsp. salt 
1/8 tsp. pepper 

 cups thinly sliced potatoes   

 potatoes) 

4 medium-sized

reheat grill.    Combine cheese 

ondensed soup, milk, BBQ sauce, 

regano, salt and pe
owl.    Stir in potatoes unti
urn into well-buttered

ectangular baking d

1tsp. Dry mustard 
¼ tsp. Thyme, crushed 
1 medium onion, sliced 
1 pound flank steak, scoured 
2 tbs. Butter, melted 
 

Combine first 4 ingredients, add o
and marinade flank steak w

efrigerate at least 4 
emove steak and grill on pre

rill.  Grill 5 to 7 minutes on
asting frequently with the marin

e meantime sauté on
arinade in butter in a skillet on gri

urner for 3 minutes.  To se

teak diagonally into t

onions over top.    Garnish with vegetable 
kabobs. 
 
VEGETABLE KABOBS 

3 medium-size zucchini 
12 cherry tomatoes 
12 fresh mushrooms 
Grated parmesan cheese 
 
Parboil whole zucchini 5 minutes 
on grill side burner or until just 
tender.    Drain and cut into ½ inch 
slices. 
tomatoes and mushr
alternately on each 
skewers.  Brush with m
made of Italian 
Worcestershire sauce, m
and thyme.  Grill 5 to 7 m
turning and basting occasionally. 
Sprinkle liberally with Parmesan 
cheese. 

-1/2 lb. flank steak or boned 

hicken breasts 

 tbs. oil 

 cup lime juice

b

1