Masterbuilt 20042711 ユーザーズマニュアル

4 lbs meaty pork spareribs or pork loin back ribs
¼ cup hot water
¼ cup peanut butter
2 tbsp lime juice
2 tbsp sliced green onion
½ tsp grated fresh ginger or ¼ tsp ground ginger
¼ tsp ground red pepper

Trim fat from ribs. Cut ribs into 4-6 serving size pieces.  
Place ribs bone side down. Cover and grill for 1 to 1 ¾ 
hours or until tender.  Meanwhile, for sauce, in a small 
saucepan gradually stir hot water into peanut butter 
(mixture will stiffen at first). Stir in lime juice, green onion, 
ginger, and red pepper. Cook and stir over low heat until 
heated through. Spoon sauce over ribs.

1

1

Kettle Lid

10

1

Lid Handle

2

1

Kettle Base

11

2

Wheels

3

2

Short Legs

12

1

Lid Hook

4

2

Long Legs

13

1

Air Damper 

5

1

Ash Can

14

1

Logo Plate (pre-assembled)

6

1

Ash Can Handle

15

1

Cooking Grate

7

1

Ash Can Spacer Ring w/Air Dampers 

16

1

Charcoal Grate

8

1

Storage Shelf

17

2

Hub Caps

9

1

Base Handle

18

1

Lighting Grate

¼ cup catsup
2 tbsp steak sauce
1 tbsp water
1 tsp sugar
1 tsp vinegar
1 clove garlic, minced
1 lb lean ground beef
¼ tsp salt
¼ tsp black pepper
4 hamburger buns, split and toasted

For sauce, in small saucepan combine catsup, steak sauce, 
water, sugar, vinegar, garlic, and if desired, hot pepper 
sauce. Bring to boiling, and reduce heat.  In a medium bowl 
combine ground beef, salt, and pepper. Shape meat mixture 
into four ¾ inch thick patties.

Grill patties on the rack of an uncovered grill directly over 
medium coals for 14-18 minutes or until meat reaches 
160° F degrees internally. Turn patties once during cooking 
and brush once or twice with sauce during the last five 
minutes. Serve burgers on buns.

Optional: few dashes bottled hot pepper sauce, American 
cheese slices, lettuce leaves, tomato slices, onion slices, 
and pickle slices.

2 tbsp creamy Dijon-style mustard blend
1 tbsp snipped fresh parsley
1 tbsp snipped fresh oregano or 1 tsp dried oregano crushed
1 tbsp water
1/8 tsp ground red pepper
3 to 3 ½ lb whole broiler-fryer chicken, cut into quarters

For sauce, in a small bowl combine mustard, parsley, orega-
no, water and red pepper. Cover and chill until ready to use.  
Optional to remove skin. 

Place chicken bone side down. Cover and grill for 50-60
minutes or until chicken is no longer pink. (170° F degrees 
for breast and 180° F degrees for dark meat). Brush the 
pieces with sauce occasionally during the last 10 minutes of 
grilling.

Relish
1 can (7 oz) Green Giant Niblets whole kernel corn,        
   drained
1 medium tomato, chopped
2 medium green onions, chopped (2 tbsp)
1 tablespoon cider vinegar
2 tsps honey
¾ tsp dried oregano leaves
¼ tsp ground red pepper (cayenne)
¼ tsp salt

Fish
4 halibut steaks (about 6 oz each)
2 tbsp Worcestershire sauce
½ tsp coarse ground pepper
¼ tsp dried oregano leaves

In small bowl, mix all relish ingredients; set aside.  Brush 
halibut with Worcestershire sauce; sprinkle with pepper 
and oregano.  Cover and grill fish over medium heat 10-15 
minutes, turning once or twice, until fish flakes easily with 
fork.  Serve fish with relish.