Salmon & Fish – Oil or butter skin (so it won't stick), place skin-side down on grate, sprinkle to taste.
For hor d'oeuvres, smoke with mesquite, hickory (strong flavor), cherry, maple, or apple (mild).
Poultry – Sprinkle liberally or rub all around. Very good smoked with mesquite. If not smoking, rub with BBQ sauce (such as Ol' West) when finished cooking, then cook another 15 – 60 minutes.
Pork Chops – Season to taste.
Loins & Roasts - Season liberally. Several excellent cooking methods:
Lamb – Sprinkle liberally. Can smoke lightly (3-5 chips) with mesquite, hickory, or maple.
Scrambled Eggs – Add seasoning after scrambling or when adding cheese, bacon, or veggies.
Vegetable Medley – Dice veggies, place in tinfoil or on kabob stick, season liberally.
Mushrooms – Slice; add a dab of butter, PAM, or oil; season moderately.
Popcorn – Try sprinkling on your next batch. Some of our customers really like it!
Vegetable Medley – Enhances steaks, roasts, and prime rib with a nice “beefy” flavor. Season liberally or to taste.
Smoked Fish – Carp, Silver Bass, Northern, etc. Season to taste. Smoke skin-side down for 40-60 minutes. Remove the skin and season that side. Add more wood chips if desired. Finally, dry the fish to desired consistency by grilling at 250-300°F for 2-3 hours more.
Venison – Use liberally, especially on thick cuts.
Buffalo – Season to taste. Do not overcook! (Generally serve when rare: 125-130°F)
Lamb – Gives a nice flavor; somewhat beefy. Season moderately.
Mushrooms – Same as Mushrooms above with a slightly “deeper” flavor.
Other – Gives a rich, diverse, slightly beefy flavor to almost anything.
Metro Series Grill
Designed primarily for apartments and condominiums, our Metro Series shines in areas with grilling restrictions. It's an electric BBQ grill that is a safe alternative to gas or charcoal...