Recipes & Grilling Tips
                                                                                                                      Choice cuts, because of their more 
abundant marbling, are best for the
grill (unless, of course, you can get
Prime Grade).

For a tender, juicy steak let the meat
stand at room temperature for 20 to 30
minutes and salt it just before grilling.
After removing the steak from the grill,
let it rest for 5 to 10 minutes to allow
the juices to redistribute.

To get the best grill marks on your next
steak, lightly brush or spray the steak
with an extra-virgin olive oil just before
placing it on the cooking grate.

Marinate less tender cuts of beef like
flank steak before grilling. To tenderize,
a marinade must contain an acidic
ingredient such as fruit or vegetable
juice, yogurt, wine, or vinegar.

Poultry Grilling Tips

As a general rule, grill 
boneless skinless chicken breast halves
over direct medium heat for 8 to 12
minutes or until the juices run clear and
the meat is no longer pink in the center,
turning once halfway through grilling
time.

Grill bone-in breast halves over indirect 
medium heat, bone side down, for 30 to 
40 minutes or until the juices run clear
and the meat is no longer pink in the 
center.If you like a crispy skin, you can
place the breast skin-side down over
direct medium heat during the last five 
minutes of grilling time.

Whole chicken and turkey is safely
cooked when the juices run clear and it
reaches an internal temperature of 170F
in the breast and 180F in the thickest
part of the thigh.

When taking the temperature of a whole
bird, be careful not to let the
thermometer probe contact bone. It could lead to a false reading.
Recomended Sauces For Beef

Gourmet Supreme Steak Sauce.
Or  GS (Sugar Free).

Gourmet Supreme Original
BBQ Sauce.Or GS (Sugar Free).

Gourmet Supreme Original Hot
BBQ Sauce.Or  GS (Sugar Free).

Gourmet Slim Cuisine Coriander
Spice BBQ Sauce.Or GSC (Sugar Free).

Gourmet Slim Cuisine Lavender
Herb BBQ Sauce.Or GSC (Sugar Free).
Recomended Sauces For Poultry

Gourmet Supreme Ginger Herb
BBQ Sauce.

Gourmet Slim Cuisine Coriander
Spice BBQ Sauce

Gourmet Supreme Original
BBQ Sauce.
Lamb Grilling Tips

Lamb is naturally fattier than other
meats, so trim it well before placing it on
the grill to minimize the risk of flare ups.

Choose lamb that is light red with bones
that are slightly pink rather than white.

Ground lamb, like other ground meats, is
safe cooked to an internal temperture of
160F (medium doneness). For other cuts,
cooking to an internal temperature of
145F (medium rare) is safe and preferred
by most people.

When you grill rack of lamb, cover the 
bones with foil to prevent them from
scorching.
Beef Grilling Tips
Recomended Sauces For Lamb

Gourmet Slim Cuisine Rosemary
BBQ Sauce.  

Gourmet Slim Cuisine Lavender Herb
BBQ Sauce.

Gourmet Supreme Steak Sauce.


Gourmet Slim Cuisine Mint Herb
BBQ Sauce
Fish & Shellfish Grilling Tips

Fish cooks rapidly on the grill, so don't
leave the grill for too long.
Unless you are grilling very delicate, thin
fillets such as sole or flounder, you can
skip the alluminum foil. Instead of sealing
fillets in a foil packet where they won't
benefit from the direct contact with the 
fire, lightly brush or spray them with oil
to keep them from sticking to the 
cooking grate.

Fish is cooked to perfection when it is
slightly opaque throughout. Insert a
sharp paring knife between the layers of
the fish meat and turn it slightly to get a
good look inside. If the fish still looks
translucent in the center, give it a
minute or two.
Grilling Tips For Wild Game

Pheasant And Prairie Chicken
Prepare like chicken (any method). 
Especially delicious "smothered" using 
one of the following Gourmet Supreme 
Sauces, Ginger Herb, Lavender Herb or 
Coriander Spice BBQ Sauce.

Quail And Ruffed Grouse
Split in halves and grill breast side down. 
Baste often with lots of sauce and cook 
them low and slow over Indirect heat. 
Use one of the Gourmet Supreme 
Sauces, Ginger Herb, Coriander Spice
or GS Original BBQ Sauce.

Venison
Follow general directions for cooking 
Beef.It is usually well cooked. Most 
people feel that it is unappetizing when 
rare. Baste with one of the following 
Gourmet Supreme Sauces, Rosemary, 
Lavender Herb, Tarragon Herb or
Original. If you like the "wild" flavor, cook
a shorter time with simple seasoning. 
If you do not, increase cooking time and 
add more seasoning. Never overcook! 
Venison becomes dry and unflavorful. 
Braise if uncertain of age.

Squirrel And Rabbit
Prepare like chicken and baste often with
plenty of sauce using Gourmet Supreme
Sauces, Ginger Herb, Coriander Spice or
GSC Lavender Herb BBQ Sauce.
 
GOURMET SUPREME
.Beef Recipe # 1 Beef Ribs

Grill cook beef ribs over indirect moder-
ate heat for about 1 hour, turning often
to brown on both sides. Place the ribs
in a shallow foil pan, brush on the desired amount of sauce, Tightly cover
with foil and bake on the grill or in an oven at 350F for about 30 to 45 minutes to really tenderize the beef. Serve with additional sauce on the side.


Beef Recipe # 2, Meat Loaf

Mix thoroughly, 1 1/2 lb of ground chuck 1 cup dry bread crumbs and 1 1/4 cups milk. 1 egg beaten, 1/4 cup minced onion, 1 1/4 tsp salt, 1/4 each, pepper. 
1 tbsp.each, horse radish and ketchup, celery salt, and garlic salt. 1 tbsp Worchestershire sauce.Shape into a loaf on a shallow baking pan. Bake on the grill or a 350F oven until done. Spread 3 tbsp. ketchup on top before baking. Baking time, 1 1/2 hours.Serve with Gourmet Supreme Ketchup on the side.


Beef Recipe # 3, Beef Hamburgers

Use 1 tsp. salt and 1/4 tsp. pepper for each lb.grd chuck. For extra juicy hamburgers, add 1/2 cup water or evaporated milk per lb of meat.
1 lb makes 4 thick or 8 thin patties.
Grill, over indirect high  heat turning once. Rare: 8 Min., Medium: 12 Min., Well Done: 16 Min.

Poultry Recipe # 1, Lemon BBQ Chicken

Follow directions for Grilled Chicken in Poultry Grilling Tips. After turning pieces skin side up, brush with butter and squeeze lemon juice over the pieces, cook a few minutes more, remove from grill and  pour over recomended  Gourmet Supreme Barbeque Sauce for Poultry. Personally, I prefer GS Ginger Herb BBQ Sauce with this dish.    


Poultry Recipe # 2, BBQ Chicken

Grill chicken as in Poultry Grilling Tips, do
not season. Gril until light brown on all sides. Spoon or brush Gourmet Supreme
Original BBQ Sauce over pieces, continue
grilling until tender. Baste often and Serve with sauce on the side.


Poultry Recipe # 3, Marvelous BBQ Chicken

Grill chicken as in Poultry Grilling Tips. Rub all surfaces with cut lemon (squeezing to release juice). Brush with melted butter and honey Sprinkle with mixture of 1 tsp. salt, 1/4 tsp. paprika, and 1/8 tsp. pepper
for each half. Pour on one of the 
Recomended Gourmet Supreme Sauces
for Poultry,wrap in foil and grill over medium heat for 10 Min. Serve with Sauce on the side. 

Lamb Recipe # 1

Season on both sides with salt 1" thick loin
or shoulder lamb chops boned.
Grill over low indirect heat (300F) uncovered for 1/2 hour. Wrap in foil and grill for 2-1/2
hours or until tender.

Lamb Recipe # 2  (Lamburgers)

Soak, 2 cups soft bread crumbs in 1/4 cup water. Add:1 egg, 1 lb. ground lamb, 1 tbsp. soft butter, 1-1/2 tsp. salt, 1/2 tsp. pepper
2 tbsp. chopped onion, 1 small clove garlic, minced, 3 tbsp. minced parsley.
Shape lightly into 8 patties.
Grill for 15 min. over medium indirect heat.
Turn to brown. Serve with GS Ketchup.




Lamb Recipe # 3  (Kabobs)

Have 1-1/2 lb. lamb shoulder or shank cut
into 1" cubes. Marinate in GS Ketchup for
1 hr. or over night. Cut in 1" pieces, 2 green
peppers, 1 large onion, 2 firm tomatoes.
Alternate meat cubes, pieces of pepper,
onion, and tomato on metal skewers.
Grill 3" from heat, allowing 30 min. Turn as
meats and vegetables brown.
Genuine Gourmet Sauces
Fish & Shellfish Recipe # 1 Gravad Lax
For 8 -10
1 1/2 cups (200g) coarse sea salt, 1 tbsp
white pepper corns, crushed large bunch
of fresh dill, chopped, 2 tbsp vodka or
brandy, 7 tbsp (85g) sugar, 4 lb (2kg) middle cut of salmon, scaled, boned, and filleted. 3 tbsp Dijon mustard, 1 egg yolk,
2/3 cup(150ml) sunflower oil, 1 tbsp lemon
juice, 3 tbsp chopped fresh dill.
Combine the salt, pepper corns,dill, vodka,
and all but 2 tsp sugar. Put a quarter of this cure into a shallow dish just large enough to hold the fish. Put in one fillet, skin side down and cover with most of the
remaining cure. Place the other fillet on top, skin side up. Spread with the rest of the cure. Cover with plastic wrap and a weighted plate. Refrigerate for at least 18
and up to 48 hours, turning the fish once or
twice. Wipe the salmon and slice it thinly on the diagonal with a sharp, thin knife.
Discard the skin. It will keep 5 - 6 days if
refrigerated. To make the sauce, whisk the
mustard and 2 tsp sugar into the egg yolk.
Beat in the oil as if making mayonaise.
Stir in the lemon juice and dill.


Fish & Shellfish Recipe # 2   Shrimp
For 3 - 4

1 lb (500g) large raw shrimp, peeled, salt.
1/2 tsp mustared seeds, 1/2 tsp turmeric or zedoary, 2 tsp ground coriander, 1 tsp
ground anise, 3 tbsp sunflower oil, 2 tbsp
green masala, 2 onions, thinly sliced, 1 3/4
cup (400ml) coconut milk.
Devein the shrimp, rub with salt, and set aside. Dry roast the mustard seeds quickly,
then add the other spices. Stir and shake
the pan; when the aroma rises, remove the spices from the pan and let cool. Heat the oil in a heavy pan and fry the green masala
paste for 2 - 3 minutes. Add the onions  and
stir for a few minutes more. Add the spices
and the coconut milk, and simmer, uncovered, for 8 - 10 minutes, stirring frequently. Put in the shrimp and simmer for 4 - 6 minutes, until they are cooked through.
Do not overcook or they will be tough. Serve
with rice.

Green Masala 

2oz (60g) fresh ginger, 2 garlic cloves, 4 - 6
hot green chili peppers, large handful of 
cilantro - leaves and young stems, 1/2 tsp
salt. Peel and chop the ginger and garlic;
remove  seeds from the chilies and slice the 
flesh. Put all the ingredients into a food processor and blend to a paste with a little
water.
The mixture will keep for up to 2 weeks in a
tightly closed container in the refrigerator, or
it can be frozen for up to 3 months. A simpler Masala can be made without the
cilantro, if you prefer.