Blue Rhino 251736 User Manual

18

Owner’s manual: model 251736 outdoor charcoal grill          1/9/03

Contact 1-800-762-1142 for assistance.

Do not return to place of purchase.

Ingredients:
1/4 cup 

lemon  or lime juice

2 tablespoons 

melted butter

2 tablespoons 

vegetable oil

2 tablespoons 

chopped parsley

1 tablespoon 

hot sauce

1/2 teaspoon 

ground ginger

1/2 teaspoon 

salt

4 

brook trout -- about 1 pound each

Prepare:
Combine lemon juice, margarine, oil, parsley, sesame seeds, hot sauce, 
ginger and salt.  Mix well.  Pierce skin of fish in several places.  Roll fish 
in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 
hour, turning occasionally. Remove fish from marinade.  Place fish on grill; 
brush fish with marinade while grilling.  Cook over high heat for 5 minutes. 
Turn; brush with marinade, cook 5 minutes longer. Fish is done when it 
flakes easily with fork – Cook to taste.   

Ingredients:
3/4 cup 

olive oil

1/4 cup 

red wine vinegar

1 teaspoon 

fresh rosemary

1 teaspoon 

fresh thyme leaves

1 teaspoon 

fresh basil; chopped

1 teaspoon 

fresh oregano; chopped

1 tablespoon 

minced garlic

1/2 teaspoon 

salt

1/2 teaspoon 

ground black pepper

2 pound 

ssorted vegetables, chopped or whole, according to taste.  

Prepare
Combine all ingredients in a small bowl.  Marinade vegetables with sauce, 
and cover and refrigerate for 2 hrs.  Grill vegetables over medium heat until 
tender, brushing them with marinade while they cook.  Cooking times will 
vary according to the vegetables chosen.