|
|
The Barbecue
Grill Box
turns your Camp
Chef stove
into a portable outdoor barbecue grill. No more balancing acts with
the standard barbecue grill in the back of your truck or
having it roll around in your RV. Easily take your Barbecue
Grill Box
to the park,campground, stadium parking lot, skiing, or even
the lake.
We usually go to the lake with a large crowd, so everyone packs a pot luck dish and
their favorite meat. This saves money and gives everyone a
chance to kick back, relax and visit. The
Barbecue
Grill Box allows you to use your favorite flavored
wood chips to flavor smoke your food. Thanks to the diffuser
plate, the heat is distributed evenly across the entire
grill, virtually eliminating any hot or cold spots. The Barbecue
Grill Box is specifically designed to fit snugly
over all Camp Chef Stoves.
| BB-60L |
Barbecue Grill Box with attached lid.
Fits most 2-burner
stoves. |
| BB-90L |
Barbecue Grill Box with attached lid.
Fits 2-burners
on 3-burner stove. |
| BB-100L |
Barbecue Grill Box with Lid. Quality cast iron grill is designed to hold the heat and sear the meat. |
| BB-200W |
Light weight, open air model for restaurant style grilling.
Features easy to clean nickel-plated grill. |
|
 |
 |
For best results, wipe cooking surface of grill with a light coat
of oil to prevent food from sticking. Use the Barbecue
Grill Box with a low pressure Camp Chef Cooking unit. If using
a high pressure unit, great care should be taken not to overheat
the grill assembly. Never use maximum BTU output of high
pressure burner on grill.
Place the Barbecue
Grill Box on the cooker directly over burner.
Light burner using a long nose gas match through the burner
access hole on the front of the cooker. After the burner
is lit, turn to high for approximately 5 minutes. Turn to
desired heat setting. As with any barbecue grill you will
want to experiment with different heat settings, to suit
the type of cooking being done. The Barbecue Grill Box Lid
Thermometer is helpful for temperature control.
|
| The design of the Barbecue
Grill Box all but eliminates flare-ups that
occurs during barbecuing. I also recommend using lean cuts
of meat and trimming off excess fat from meat to prevent any
chance of this happening. If flare up does occur, replace lid
and reduce heat. Although Camp Chef cannot guarantee that flare
up will not occur, I myself have never had this happen on any
of my
Barbecue Grill Boxes. |
|
To clean the Barbecue Grill Box, wash the grill with soap and warm
water or in a dishwasher. I recommend that you
clean the cast iron grate
with Camp Chef's Cast
Iron Conditioner. This is a first of its kind
and I highly recommend it. The grate can also be cleaned with
soap and warm water, but make sure you re-season it
after using soap. The flavor screen can be wiped clean of any
food particles. Another method of cleaning is to burn off the
food particles. To do this, bring heat to approximately 300 degrees
for 15 minutes. Allow to cool, then use grate
remover to remove grate and a wire brush to remove ashes.
Replace grate, wipe with Camp Chef Conditioner. |
 |
|
Never Attempt to Clean Grill Assembly until Completely Cooled.
|
|
• Completely thaw food before cooking.
• Marinading meat
by soaking for several hours in a refrigerator will break down the cellular structure,
this tenderizes the meat and decreases the cooking time. The same effect can
also be accomplished by injection marinading.
• Use tongs or a spatula instead of a fork when turning meat. Some natural
juices will be lost if meat is pierced.
• Use naturally lean meats and trim excess fat from steaks, and remove
skin from poultry. |
|
|
Almost
any recipe can be improved when flavoring wood chips are
added. I was intimidated by smoking food, but now I smoke
everything from steak to fish.
To smoke
cook your food, use chips or chunks of flavor producing wood
such as hickory, mesquite, apple or cherry wood. Any fruit
or nut tree wood may be used for flavoring. Do not use resinous
woods such as pine, they produce an unpleasant taste.
Soak the
wood in water for 20 minutes before use, this will keep the
wood from burning up quickly and cause it to smoke longer.
Place wood chips on diverter plate of Barbecue
Box. Use the
Barbecue
Grill Box Lid to concentrate the smoke and speed
up the cooking time, this also helps to keep the moisture
in the meat. The more chips you use, the more intense the
flavor. For a subtle flavor use less wood. Smoke cooked food
may still look a little pink when fully cooked. Pay close
attention while cooking to prevent over cooking. |
|
Anonymous - March 02, 2003
Ingredients:
3-4 lbs. ribs (beef or pork)
2 Tbsp. dried onion
4 Tbsp. dijon mustard
4 Tbsp. honey
1/2 tsp. liquid smoke
2 tsp. brown sugar
3/4 C. butter or margarine
2 cloves minced garlic
How to Prepare:
Mix everything but ribs in a sauce pan and simmer for 2 minutes. Cook ribs on Camp Chef Barbecue Grill Box over medium heat. Turn and baste with sauce often. Cook for 25 to 35 minutes until done.
Variation:
Try cooking the ribs in a Camp Chef Dutch Oven. Brown ribs then pour sauce over ribs. Cover and simmer on low to medium heat until ribs are tender.
|
Find more great recipes in our recipe section. |
|
|
