User manual HASTY-BAKE THE ART OF HASTY-BAKING

[. . . ] The Art of Hasty-Baking Owner's Guide & Instruction Manual Safety When using your Hasty-Bake oven, please observe the following cautions to ensure that your outdoor cooking experiences are happy and safe. Hasty-Bake ovens are designed for outdoor use. If used in an enclosed area, proper ventilation must be provided. Otherwise, toxic fumes will accumulate and cause serious bodily injury or death. [. . . ] When about 30 minutes of cooking time remain, apply a barbecue sauce of your choice to the top of the meat loaf. After removing the loaf from the grill, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches. Bill's Beef Power Rub (Paul Kirk's Championship Barbecue Sauces) Use this rub on any beef cut. Sprinkle it on heavily and cook over indirect heat. 1 cup cane sugar 1 cup garlic salt 1 /2 cup paprika 3 Tablespoons black pepper 2 Tablespoons chili powder 1 Tablespoon powdered beef base 1 teaspoon ground ginger 1 teaspoon onion powder 1 teaspoon ground coriander 1 teaspoon cayenne Combine all of the ingredients in a sifter and sift to blend well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to 6 months. Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220ºF. In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smokeproof loaf pan. If you plan to baste the meat, stir the mop ingredients together in a small saucepan and warm over low heat. Cook the loaf on your Hasty-Bake for 45 minutes, or until the meat has shrunk away from the sides of the pan. Gently ease the meat loaf out of the pan and place Owner's Guide & Instruction Manual 17 Poultr y Hasty-Bake Signature Recipe Chicken Chicken breasts, with or without skin and bones 16 ounce bottle of Italian salad dressing Hasty-Bake Gourmet Greek or Lemon Pepper seasoning or equivalent Soy sauce Worcestershire sauce 1 Tablespoon Wild Willy's Number One-derful Rub Two 12-ounce cans beer (no bottles please) 1 /2 medium onion, chopped 1 /4 cup cider or white vinegar 4 garlic cloves, minced Marinate chicken in Italian dressing for at least 1 hour and overnight if possible. (You may substitute equal parts olive oil and vinegar for Italian dressing, adding salt to taste. ) Cook chicken breasts bone side down at 225 to 250ºF over indirect heat (the heat deflector should be in place over the coals). Baste every 20 minutes with a mixture of equal parts soy sauce and Worcestershire sauce using a spray bottle or brush. Sprinkle chicken with seasoning after last basting and again to taste before serving. Boneless breasts will be done in 30 to 40 minutes. Bone-in breasts will take 45 to 55 minutes to cook. Chicken on a Throne (Smoke & Spice) Two 31/2 pound whole chickens WILD WILLY'S NUMBER ONE-DERFUL RUB 6 Tablespoons paprika 2 Tablespoons ground black pepper 2 Tablespoons salt 2 Tablespoons sugar 1 Tablespoon chili powder 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 teaspoon cayenne INJECTION LIQUID 12 ounces beer 1 /4 cup oil, preferably canola or corn 1 /4 cup cider or white vinegar 2 teaspoons Wild Willy's Number One-derful Rub THRONE MOP (OPTIONAL): 12 ounces beer 1 cup chicken stock 1 /2 cup water 1 /4 cup oil, preferably canola or corn The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens. With a kitchen syringe, inject about 1/2 cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, again massaging inside and out and over and under the skin. [. . . ] Wok topper has bowl-like sides to allow you to stir-cook vegetables, shrimp, etc. Flat grill topper has 1/2" edges on three sides ­ works best for cooking fish. 12" Wok Topper Stainless Steel 12" Wok Topper Grill Topper (16" x 12") Firelighters Oversized matches that burn for 6 to 8 minutes. (8 matches per box) Hasty-Bake Grill Cover Black cover silk-screened with Hasty-Bake logo, made of SunbrellaTM material. [. . . ]