Get The Most Out Of Your - broilkingbbq.com Barbecue Techniques Expand your barbecue repertoire with the direct, ... 32 Mouth-Weing atr Recipes Some of the most delicious recipes we

Today’s barbecue lifestyle magazine

Get The Most Out Of YourBarbecue!

Unique Grilling Tips

To Make Your

Barbecue Sizzle!

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If we made a sports car...

Extra thick and deep ovens provide exceptional

cooking performance.

Instead of building cars that go 0 to 60, we build industry leading

gas barbecues that go 0-600°F in a matter of minutes. Our extra

thick and deep stainless steel or cast aluminum ovens lock in heat

and circulate it evenly throughout the oven for effi cient grilling

and convection cooking.

No matter what the weather conditions are, you can count on

your Broil King® to reach and maintain the exact temperature

you require. So go ahead and give Broil King® a test drive, we

guarantee you’ll like the results.

Ladies and Gentlemen...start your barbecues.

Visit broilkingbbq.com today for great recipe ideas, barbecuing tips and to fi nd your local barbecue retailer.

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Sizzle Magazine • 3

14 Become The Barbecue HeroHelpful tips to help you become the talk of

the neighborhood.

Features

5 Barbecue TechniquesExpand your barbecue repertoire with the direct,

indirect, rotisserie and planking methods.

6 Pairing Barbecue Foods

With Beer And WineA great way to enhance the fl avour

of your next meal.

8 Broil King® AccessoriesBroil King introduces its new range of

Premium Barbecue Accessories.

11 How To:

Grill The Perfect SteakHow to get perfect steak house results, every time.

12 The Farmers Market,

A Barbecuer’s ParadiseBuying fresh local produce from your local

farmers market.

16 MarinadesBring out the full fl avour of your next meal.

18 Broil King® Cooking SystemDiscover what makes a Broil King® the perfect

gas barbecue for your next backyard barbecue.

26 Broil King® Keg®A new way to barbecue your food. Introducing the

all new Broil King® Keg®.

28 Fuel for thought...

Gas, Charcoal, or Both?It’s simply a matter of style.

30 Get Your Barbecue

In Shape For Summer!This season, take an hour or two to make sure your

barbecue is in tip-top shape.

31 Barbecue Necessities

& AccessoriesFind the right accessories and turn your barbecue into

the ultimate entertaining machine.

32 Mouth-Watering RecipesSome of the most delicious recipes

we have created!

20 Broil King® Barbecue Line-UpUnveiling the Broil King® line-up of Barbecues.

Today’s barbecue lifestyle magazine

4 • Sizzle Magazine

Section | Description

BarbecueMethods


Grilling | Barbecue Techniques

1. Direct GrillingThe direct grilling method is quite simple, it involves

cooking the food on the grids directly over the fl ame. We

recommend direct grilling for most single-serving items

such as steaks, chops, fi sh, burgers, kebabs and vegetables,

or any other quick-cooking foods.

A gas barbecue with a deep oven allows the burner and

vapourizer to be located further from the cooking grids

resulting in excellent heat control and reduced fl are-ups.

An added benefi t of this method is the perfect steak house

diamond pattern grill marks you can sear into the meat and

vegetables you are cooking (see page 7 for how to do that).

With superior cast iron cooking grids the direct method is

an ideal way to cook.

Setting up this method is simple. For the best results,

preheat the barbecue on HIGH for 5-10 minutes, remove

any debris on the cooking grids with a wire grill brush,

then spray or brush on vegetable oil with a basting brush

to prevent food from sticking. Reduce the heat to your

required temperature, place whatever you’re cooking on

the grids and that’s it. We told you it was simple.

2. Indirect Method The indirect method of grilling is a slow technique for

cooking larger cuts of meat such as roasts or poultry. As

the name implies, the food is not grilled directly over the

heat but by hot air circulating around the food. There are

two indirect methods, both of which rely on lower heat

settings with the lid of the barbecue closed. One is the drip

pan method and the other involves cooking over an unlit

burner. With no need to turn or baste the food the result is

worry free barbecuing with little chance of fl are-ups.

Indirect: Drip Pan Method

With the drip pan method the juices and drippings from

what you are cooking fall and mix with the contents of

the drip pan. This mixture will vapourize and automatically

baste your food, imparting delicious fl avours and ensuring

a moist and succulent roast, chicken or turkey.

To use the drip pan method with a gas barbecue begin

by removing the grids and placing the drip pan on top

of the heat medium. Next, pour water or other cooking

liquid, such as fruit juice or wine, into the drip pan. Replace

the cooking grids, preheat the barbecue on HIGH for 10

minutes then adjust the heat to MEDIUM or MEDIUM/LOW.

Spray or brush the grids with cooking oil, then place the

meat directly on the grids above the drip pan, close the lid,

and sit back and relax as your food becomes infused with

delicious fl avour. One important thing to remember is to

never let the drip pan run dry.

Indirect: One Burner Method

If desired, place a drip pan over the heat medium, under the

cooking grids, on the side of the barbecue where you will

be turning off the burner. To begin, preheat the barbecue

on HIGH and then turn off one burner. Brush or spray the

cooking grids with cooking oil. Sear the meat on all sides

using the lit side of the barbecue and then transfer it over

to the unlit side. Regulate the heat setting to maintain your

desired temperature, we generally recommend cooking

at a MEDIUM heat setting when using this method. This

method is wonderful not only for roasts but also for thicker

steaks, chops and bone-in cuts of chicken.

3. Rotisserie MethodRotisserie cooking is another great method a Broil King® gas

barbecue allows you to do. Unlike many other barbecue

companies, Broil King® has incorporated a unique direct

fl ame rear rotisserie burner on a number of models. The

rear burner, along with the heavy duty rotisserie kit, is

ideal for roasting turkey, chicken or other large cuts of

meat. The rear rotisserie burner is the ultimate method for

cooking rotisserie style. With the heat located behind the

food it ensures even cooking with no chance of fl are-ups.

The constant turning of the meat while cooking allows it

to self-baste with natural juices, resulting in exceptionally

moist and tender meals.

Two of the most important things to remember when

cooking with the rear rotisserie burner are to fi x the

meat securely in the middle of the spit. With poultry, the

wings and legs should be tied in tightly to avoid burning.

Secondly, make sure you place a drip pan under the meat

to collect extra juices for making gravy.

How to Position Poultry on the Rotisserie

4. Planking Another unique and delicious way to grill food is by using a

wooden plank. Cooking a meal on a wooden plank, known

as “planking,” is a surefi re way to get delicious results and

wow your dinner guests. The smoke created from the plank

sitting directly above the lit elements infuses the meat with

that unsurpassed grilled fl avour. Using a plank is simple. Just

soak it in water for at least an hour and pat it dry. Pre-heat

your barbecue on HIGH for 10 minutes, coat both sides of

the plank with olive oil then place the seasoned meat on it.

Place the plank on the grid(s) directly over the lit elements

and reduce the heat to MEDIUM-LOW. Cook the meat to its

desired doneness and voila, you’ve just created your fi rst

planked meal. Cedar planks are ideal for salmon but don’t

be afraid to try other meats with it. Pork goes great on a

maple plank and lamb is delicious on alder.

1. With breast down; bring neck skin up over cavity. Turn

under edges of skin; skewer to back skin. Loop twine

around skewer and tie. Turn breast side up; tie or skewer

wings to body.

2. Put a spit fork on rod. Insert rod in neck skin parallel to

backbone; bring it out just above tail. Put second fork on

rod and insert forks in breast and tail. Test for balance.

Tighten thumb screws.

3. Tie tail to rod with twine. Cross legs; tie to tail.

1 2 3

There are several diff erent methods of cooking on the barbecue.

The method used is determined by the cut of meat or the type of food you are cooking. It is possible to cook a variety

of foods at the same time using diff erent grilling methods; however, setting up your barbecue correctly is critical. In this

section we outline the four main methods: direct, indirect, rotisserie and planking.

Utilize all these techniques to get the most out of your barbecue and impress your guests!

Lifestyle | Matchmaker

Sure, a cookout’s success is heavily measured

by the taste of the food, but what many

people don’t realize is that the drink they

pair with the meal can play almost as big a

role as the meal itself. It’s well known that

beer and barbecued food go hand in hand,

but there are certain types of beer you can

be serving with your meals that can make

them even more enjoyable. If beer is not your

(or your guests’) beverage of choice, wine can

also make a wonderful addition to barbecued

meals.

Some might be surprised to know there is more

to pairing wine with food than red wine with red

meat and white wine with poultry and fi sh. We’ve

compiled a brief guide below to help you fi gure

out what types of wine and beer to pair with

whatever you’re cooking on the barbecue. Cheers!

If you’re going to be cooking lighter fare on the

barbecue like vegetarian, fi sh or light chicken

dishes, the ideal beer to pair it with would be a

Weissbier or Dunkelweiss. They won’t over power

the lighter tasting dishes and will provide a nice

supporting taste to the meal. As for wine, try a light

white wine such as an Ehrenfelser, Riesling, Muscat or

an Unwooded Sauvignon Blanc to compliment the

tastes.

For pizza, sandwiches or hearty soups (yes, you can

cook all of those on the barbecue) an Amber Ale is

a wonderful beer pairing. Pizza and wine however,

is a bit trickier. A vegetable based pizza tastes

delicious with a Petite Sirah red wine. If it’s a meat

based pizza such as pepperoni or chicken a

Zinfandel wine works wonders at bringing the

fl avours to life.

Many people like to spice up their meals when they

barbecue, if you fall into this category you should be

pairing your food with beers that are lightly hopped

such as a Golden or Blonde; Lager also works well.

For wine, a Riesling or Pinot Grigio works well & for

those of you who prefer red, a Chilean Merlot goes

very well with spicy dishes.

For heavier entrées such as steak, ribs, pork tenderloin

or lamb you’ll want something that can stand up

to the food but not be too fi lling. You’re best to go

with a lager as this is not as heavy as ales. For wine

you should try to pair it with a rich red wine like an

Oaked Merlot, Cabernet Sauvignon or Shiraz. The full-

bodied taste of these wines matches exquisitely with

the barbecued fl avour of these meats.

Finally, what would a cookout be without

hamburgers, hot dogs and sausages? The best beer

to pair with the typical grilling fare is traditional

English ale, the hops in both are able to cut through

the grease and provide a refreshing taste. As for wine,

a Rosé goes well with just about anything especially

Italian style sausages.

Grilled food, beer and wine do go wonderfully

together, but what really makes a cookout special

is enjoying quality time with family and friends and

trying out new fl avours. There is no hard and fast

rule when it comes to pairing drink with food so try

diff erent combinations to fi nd out what you like the

best and always enjoy responsibly.

Pairing Barbecued Foods with Beer and Wine




Ingredients

3 tablespoons olive oil

12 ounces boneless chicken breast

1 bunch spring onions, sliced

1 fresh red chili pepper, seeded and chopped

1 red pepper, cut into thin strips

4 ounces mushrooms, sliced

3 tablespoons fresh coriander, chopped

1 12" Pizza crust (fresh or premade)

1 tablespoon chili oil

6 ounces shredded mozzarella cheese

Salt and pepper to taste

Additional toppings as desired

Directions

1. Brush chicken breasts with olive oil then season with salt,

pepper and chilies. Set barbecue to medium heat and

place chicken on the barbecue. Using the direct grilling

method grill chicken until cooked thoroughly turning only

once. Remove chicken from the barbecue and slice thinly.

2. Place the whole red pepper on barbecue. Grill the pepper

until hot, yet not completely cooked. Cool slightly, then

thinly slice the peppers, spring onions, and mushrooms,

and other desired toppings. Toss with remaining olive oil,

red chili, coriander and salt and pepper. Pour out excess oil,

cover, and set aside.

3. Brush the pizza crust with chili oil. Place chicken evenly

over the crust, then sprinkle with vegetables and top with

shredded mozzarella cheese.

5. Grill pizza on a preheated grill stone for 5-10 minutes

or until the base is crisp and golden and the cheese is

bubbling.

6. Slice and serve hot.

Chicken, Chili Pepper

and Coriander Pizza

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PIZZA STONE

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8 • Sizzle Magazine8 • Sizzle Maggggggggggggggggggggggggggggggggggggggggggggggazazazaazazazazazazazazzzzzzazazazazazazaaa ininiinnininninininnininnininnnneeeeeeeeeeeeeeeeeeeeeeeeeee

With over 25 years of experience building premium barbecues,

Broil King® is a name that has become synonymous with quality.

We are known the world over for manufacturing barbecues to the

highest standards with exceptional results. That is why we have

designed all new professional grilling tools and accessories to

complement and enhance your outdoor cooking experience.

When you barbecue, you're embracing a lifestyle. A lifestyle of

delicious meals, casual get-togethers and the great outdoors. With

your barbecue, you can get out of the kitchen and spend more

time with friends and family.

With Broil King®'s lineup of quality designed accessories you can make

your barbecue lifestyle even more interesting by cooking unique foods to

perfection. From the necessities, like tongs and turners, to the specially designed rib

racks and toppers, Broil King® accessories will open up the cooking possibilities for you.

So break free from the kitchen and start living the barbecue lifestyle!

Cedar Cutting Board

The Broil King® premium cedar cutting board is

made from 100% cedar. It features an extra large

cutting surface with a high volume moat, making

it perfect for large cuts of meat. The board is

dishwasher safe. Premium Barbecue Covers

The Broil King® Exact Fit covers are crafted of durable woven

polyester with a water resistant PVC lining. They feature

mesh venting for enhanced air fl ow and moisture resistance

as well as hook-and-loop closures for a superior fi t. Blue

baseball stitching adds style to the "extra-reinforced" seams.

Molded rubber handles make the cover easy to remove.

Visit www.broilkingbbq.eu to fi nd the right fi t for your barbecue.

Rib Rack And Roast Support

The Broil King® professional rib and roast rack accommodates 7 racks

of ribs within an ultra durable 10 mm high grade stainless steel wire

frame. Multi-use design also accommodates large cuts of meat.

Oversized handles support the entire rack and allow for it to be easily

transferred from one part of the barbecue to another.

Premium Barbecue Accessories

rib

or you.

Covers

Sizzle Magazine • 9 Sizzle Magazine • 9

Stone Grill Set

The Broil King® professional pizza stone features a 1.2 mm

high grade stainless steel cradle with oversized 10 mm

stainless steel handles. The set includes a resilient pizza stone,

able to withstand rapid temperature changes, high grade

stainless steel cradle with integrated thermometer, and

wooden pizza peel. The cradle is also designed to keep the

pizza from sliding off the stone while removing

it from the barbecue with the peel.

Flat Grill Topper

The Broil King® professional fl at topper is

constructed from 1.2 mm high grade stainless

steel. Its oversized design gives you more

cooking space while its raised frame keeps

foods contained within the topper's cooking

surface. Oversized stainless steel 10 mm

handles with forged Broil King logo. Raised

square perforation holes add to the rigidity of

the design and help keep food from sticking.

Deep Dish Grill Wok

The Broil King® professional wok

topper is constructed from 1.2

mm high grade stainless steel. Its

oversized design gives you more

cooking space while its deep dish

keeps foods contained within the

wok. Oversized stainless steel 10

mm handles and raised square

perforation holes add to the rigidity

of the design. Raised perforations

help keep food from sticking.

Tools & Tool Sets

To get a job done right you need to have the

right tools. That's where Broil King's line of

unique barbecue tools and tool sets come in

handy. From heavy-duty turners and tongs, to

basting brushes and grill brushes, our tools will

help you get the most out of your barbecue,

and create mouth-watering meals.

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HOW TO: Grill The Perfect Steak Creating the perfect steak is one of the things a Broil King® gas barbecue is built to do. In this section we

have information to help you choose the perfect cut of beef, advice on using marinades and a guide to

help you grill the perfect steak, every time.


• Tenderloin: The tenderloin is a cut of meat that

is exceptionally tender. On a cow the tenderloin is

found in the middle of the back between the sirloin

and the rib. The tenderloin is extremely tender

because the muscles that make it up are rarely used.

When the tenderloin is cut into pieces it is called

fi llet mignon.

• T-Bone: The T-bone is a bone-in steak from the

short loin. This cut has a T-shaped bone that

separates the tenderloin section from the larger

portion of the top loin. These steaks are not as

tender as the porterhouse steak but are still

very tasty.

• Porterhouse: The porterhouse is a large steak from

the thick end of the short loin. The porterhouse

contains a T-shaped bone and large piece of

tenderloin. Porterhouse is one of the most popular

types of steak.

• Rib-Eye: When cut into steaks, the rib eye is one of

the most popular and juicy steaks on the market.

Meat from the rib section is tender and fattier than

other cuts of beef. This extra fat makes rib-eye steaks

exceptionally tender and full of fl avour.

• Flank: Flank steak is cut from the belly muscles of

the cow. The fl ank steak is much tougher than the

loin and rib steaks which is why many recipes for

fl ank steak use marinades or braising.

• Sirloin: The sirloin is actually divided into several

types of steak. The top sirloin is the most fl avourful.

The bottom sirloin is less tender, much larger, and is

typically off ered when one buys sirloin steaks.

Now that you can distinguish some of the more

popular cuts of beef it’s time to move on to another

delicious aspect of grilling…marinades!

(Continued on page 15)

For the perfect medium rare 1" thick New York Strip, follow these simple instructions.

Marinate steak for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steak close

to room temperature a half hour before grilling for more even cooking. Preheat barbecue on MEDIUM/HIGH. Brush

grids with olive oil and proceed as directed.

NOTE: Bone in cuts take slightly longer. Times may be aff ected by wind, outdoor temperature, and thickness or temperature of meat

prior to cooking.

The Perfect Steak Grilling Guide

Place steak on angle

on hot grids.

Flip the steak as

shown below.

Turn and fl ip the

steak again.

Finally, fl ip the steak

again.

Rare Med/High 1¾ 1¾ 1¾ 1¾ 7 minutes

Rare Medium/Rare Med/High 2 2 2 2 8 minutes

Medium/Rare Medium Med/High 2¼ 2¼ 2¼ 2¼ 9 minutes

Medium Well Medium 1½ 1½ 1½ 1½ 10 minutes

Well Medium 3 3 3 3 12 minutes

Meat Thickness Heat Setting Time Per Side Total Time

1½" 1" A B C D

Make No Misteak!

Place steak o

on hot grids.

Medium/Rare Medium

Medium Well

Well

Grilling | Perfect Steak

If you’ve been in the supermarket or butchers before you’ve probably seen or heard some, or all, of the

types of steak listed below. However, you might not know what any of the terms actually mean. Well, now

you will. We’re here to help you diff erentiate the most popular cuts of beef, from the T-Bone to the Sirloin.



11212112 g12122221222122112 •••••••••• gg

Tired of those long lines at the checkout counter of your local

supermarket? Looking for a place where you can get local produce,

breads and meats at cheap prices? Well look no further than your local

farmers market. A farmers market truly is a one stop shop for all your

grilling needs. From local fresh fruit and vegetables to meat, poultry

and even sea food the farmers market off ers as much versatility as your

barbecue does.

Farmers' markets allow farmers to pick produce at the peak of fl avour,

preserve the nutritional content of fresh produce and since locally-

grown produce does not travel as far to get to your table, the diff erence

in kilometers saves fossil fuels.

Another added benefi t is that Farmers' markets have produce grown

naturally and organically, meats that are raised humanely on pasture,

handmade cheeses, eggs and poultry from free-range fowl all

combining for healthier and tastier barbecue fare.

So whether you are grilling up veggie kabobs or fl ank steaks, make sure

you check out your local Farmers Market to get the best in value and in

taste. To fi nd some delicious recipes to try out with your farmers market

purchases check out www.onthegrill.ca and for accessories to help you

grill up a farmers market feast check out www.broilkingbbq.eu

The Farmers Market A Barbecuer’s Paradise


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Take Your Time:Don’t rush! You’ll miss some great deals and the fun of being at the

market!

Bring Cash:Cash is the easiest currency, usually small bills and change can get

you a heap of delicious foods at the market!

Bring Containers and Shopping Bags:Although some farmer's market vendors have bags and boxes, it's

easiest if you bring your own reusable bags with handles.

Ask Questions:Make sure to ask questions of the vendors when you see unfamiliar

produce. You’ll get helpful hints on the best way to store your

purchases and you might even get a great recipe or two!

Go Early:You'll fi nd the best selection if you show up early.

Go Late:Sure, we’re contradicting our previous point, but if you’re not an

early riser try and go near closing time at the market. The selection

won’t be as good but you’ll get some ever better deals!

Bring Coolers:Make sure to have coolers with ice packs in your car, or take the

produce and meat straight home to keep it fresh and at its peak.

Experiment!The market is full of unique and exciting fruits, veggies, meats and

seafood, don't be afraid to try something new!

Hints and Tips for Farmer's Market Shopping

Lifestyle | Barbecuer's Paradise



Ingredients

2 cups broccoli, cut into small fl orets

2 cups caulifl ower, cut into small fl orets

1 red bell pepper, cut into 1-inch pieces

1 courgette, sliced ¼ " thick

1 cup carrots, sliced on the diagonal

1 cup sugar snap peas, strings removed

3 spring onions, sliced sharply on the diagonal

Marinade:

2 tablespoons rapeseed or olive oil

1 tablespoon sesame oil

1 teaspoon Asian chili sauce

1 tablespoon lime juice

1 tablespoon oyster sauce

1 tablespoon honey

1 clove garlic, pressed

1 tablespoon fresh ginger, grated

1 teaspoon kosher salt

Garnish:

2 tablespoons fresh coriander leaves, chopped

2 tablespoons toasted sesame seeds

Directions

1. Prepare all the vegetables and place in a large bowl. In a

small bowl, whisk together the marinade ingredients. Pour

the marinade over the vegetables and toss to coat evenly.

2. Preheat barbecue on HIGH, placing the deep dish grill wok

on the cooking grids. Use the direct grilling method.

3. Brush or spray the grill wok liberally with vegetable oil.

Place all of the vegetables into the wok, and stir briefl y,

then close the lid of the barbecue.

4. Continue to toss the vegetables with tongs every minute,

until the vegetables are tender-crisp and starting to

brown, about 10 minutes. Keep the lid closed when not

turning the veggies.

5. Remove from the barbecue and place in serving dish.

Sprinkle with chopped cilantro and toasted sesame seeds.

Serve hot.

6. These vegetables are partly stir-fried, and partly roasted,

resulting in tasty, caramelized morsels.

Stir-Fried Vegetables

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Have you ever wanted to become the talk of your neighborhood? Be known locally as the King

of the barbecue? Do you want your cookouts legendary? Of course you do and with our help,

you can! Use the four simple steps and go from a barbecue zero to hero in no time!


Lifestyle | The Barbecue Hero

Find The Barbecue Of Your Dreams• The fi rst place to look when checking out a barbecue is the cook box.

Ideally, you want a deep cook box with thick walls made of either

cast aluminum or double walled stainless steel. This type of cook box

will provide great heat retention, the capacity to cook larger cuts of

meat and poultry, and the fl exibility to use diff erent cooking methods

such as rotisserie or indirect cooking. Check to see if the cook box is

closed at the bottom. If it’s open, this will create a “chimney eff ect”.

This occurs when the lid is opened and all the heat will rush out and

escape, reducing the temperature in the cook box each time the lid is

raised.

• After the oven, the next feature you’ll want to inspect will be the

cooking grids. There’s a misconception out there that cast iron grids

are diffi cult to maintain. Any true barbecue enthusiast will tell you

that is false. Heavy-duty cast iron cooking grids provide exceptional

heat retention and searing power. The little bit of maintenance they

require (seasoning them after each use) is well worth the benefi ts

they provide. Check to see if the grids are reversible. One side will form

a “V” and is great for capturing the juices and drippings from what you

are cooking to baste the food right at the grid. When reversed, the

heat concentrates at the point of the “V” providing you with ultimate

searing power and the ability to get those perfect steak house style

grill marks.

• We understand that barbecued food is all about fl avour, so you’ll want

a barbecue that can produce delicious fl avour. Flavour doesn’t come

from “gas” or “charcoal,” but from the juices of whatever you’re grilling

falling onto the heat medium, vapourizing, and rising up to infuse

the food. You’ll want to check to see if the barbecue’s heat medium

covers the bottom of the cook box and is designed to vapourize the

drippings without pooling or losing them. The best heat mediums are

designed so that there are no places where the juices can pool. A high

quality stainless steel vapourizer will provide years of delicious meals.

The heat medium also does double duty by protecting the burners

and giving them a longer life.

• The key to great barbecuing is even heat. You could have the best

cook box, grids and heat medium, but if your burners aren’t producing

consistent, even heat you will be challenged with hot and cold spots

when cooking. There are many diff erent designs, however, the most

common are a fi gure 8, H, or tube burner. If the barbecue you're

looking at has more than two control knobs, chances are you’ll have a

tube burner for each knob. Not all burners work the same and some,

like Broil King’s Dual-Tube™ burners, have been designed to ensure

even heat along the entire length of the cook box. Check to make sure

the burners are made of high quality stainless steel, which is the very

best material for barbecues burners.

Find The Right ToolsEvery hero needs the right tools in their utility belt to help get the job

done and a Barbecue Hero is no diff erent. No matter what you cook you

need to have the essentials for your barbecue. If you’re really looking

to impress your guests there are a variety of accessories that can assist

you in cooking almost anything you can think of. Turn to page 30 to

learn more or go to www.broilkingbbq.eu to take a look at hundreds of

exciting accessories!

Find Some Great RecipesOnce you’ve got the barbecue and the tools covered you need to

fi gure out what you’re going to be cooking. With the right barbecue,

the options are endless. Start by taking a look at some of the delicious

recipes found throughout this magazine, and once you’ve mastered

those head over to www.onthegrill.ca. If you choose the right barbecue

there are hundreds of diff erent meals you can cook on your barbecue,

for breakfast right through to dessert, and you don’t have to break the

bank to get versatility! Check out the Broil King line-up starting on page

19.

Barbecue Hero TipsYou’ve got the barbecue, the tools and the recipes, but every hero also

needs a few tricks up their sleeve to get the job done. Use these tips to

be the talk of the neighborhood and make your cookouts legendary.

• Versatility is a wonderful thing. There are basically three key methods

of grilling; direct (searing), indirect (roasting/baking) and rotisserie.

With these methods you can use your barbecue for so much more

than just burgers and hot dogs. You can bake cookies, fry some eggs

or cedar plank a salmon. With the right accessories and barbecue, the

meals you can create are endless. Details on page 4.

• To sear in those perfect steak house style grill marks make sure you

pre-heat your barbecue to at least 500ºF. Cast iron cooking grids will

give you the best searing results. Check out how on page 10.

• Smoking can be good for you! Well, your food that is. Placing wood

chips in a smoker box on top of your heat medium will infuse your

food with a delicious, smoky taste. There are a number of interesting

fl avours of wood chips available, check out www.broilkingbbq.eu.

Grilling | Marinades

Oils

The oil content in a marinade locks in the natural fl avour of the food and

prevents it from drying out. Some oils can also add fl avour. Good oils

for marinating include olive, sesame, groundnut and infused oils (such

as chilli).

Acids

These ingredients tenderize meat by unravelling its proteins - this

softens the surface and allows fl avours to be absorbed. Acids include

vinegar, wine, sherry, citrus juice, yogurt and buttermilk.

Seasonings

These provide the unique fl avours. Garlic, ginger and onion are great

starting points but you can also use fresh herbs and chilli to spice things

up, or honey and sugar to sweeten your food. Seasonings include citrus

peel, soy sauce, mustard, salt and pepper, and herbs and spices.

Marinating Basics

As a general rule, the longer food is left to marinate, the more fl avour

some it will become. However, the ideal marinating time usually

depends on what you’re marinating, the size of the ingredients and the

type of marinade you are using.

Small or tender cuts, such as lamb and beef fi llets, chicken breasts and

seafood, require shorter marinating times (usually two to four hours).

Larger or tougher cuts such as leg, rump or shoulder will need longer

(usually four to six hours).

Be careful when using acidic marinades. Foods left too long in these

blends can change colour and texture. Fish fi llets, for example, can

change in a matter of minutes.

Here’s the rub

Not all marinades need to contain liquid ingredients - some consist of

only dry ingredients, such as herbs and spices. These mixtures are often

referred to as “rubs” (because they are literally rubbed onto the surface of

your food). Once the rub is applied to your meat, chicken or fi sh, cover

the dish with plastic wrap and place in the fridge to marinate.

Safety tips

Marinades used for raw meat or poultry can be used to baste ingredients

as they cook, or for a sauce, but they need to be boiled fi rst. Place the

marinade in a saucepan over high heat and boil for 5 minutes. This will

kill any harmful bacteria. Marinate meat, chicken and fi sh in the fridge.

Ingredient Examples Marinating time

Lamb, beef & pork Steaks and chops 2-4 hours

Whole Roast 4-6 hours (or overnight)

Poultry Fillets, Cutlets, Wings and Drumsticks 2-4 hours

Whole Roast 4-6 hours (or overnight)

Seafood Shrimp and Squid 1-2 hours

Fish Whole fi sh, Steaks and Fillets 15 minutes - 1 hour

Vegetables Courgette, Mushrooms and Peppers 15 minutes - 1 hour

Easy-To-Follow Marinating Guide

MarinadesMarinades can be used to create interesting dishes full of fl avour. Marinades are used to tenderize cuts of meat that are a little tough and help

increase their juiciness. Most marinades include an acidic component such as lemon juice, wine or vinegar in addition to herbs, condiments,

oils and spices. The acidic component is what tenderizes the meat while helping to balance out the sweet or spicy fl avours of the marinade. In

addition to being delicious, studies show that marinades are also nutritious!




Ingredients

1 prime rib roast

2 tablespoons course black pepper

2 tablespoons course salt

2 tablespoons fresh minced rosemary

Olive oil

Directions

1. 12-24 hours before cooking, rinse and pat the roast dry.

Generously coat the roast with olive oil then sprinkle the

meat with salt, pepper, and rosemary, pat the seasoning

onto the meat. Place in a glass dish, cover well with plastic

wrap, and place in the refrigerator. Before cooking, bring

the meat close to room temperature while preparing the

barbecue.

2. Preheat the barbecue on HIGH for 10-15 minutes. Reduce

heat to medium, set for indirect cooking. Brush rib roast

rack with olive oil. Place directly on the rack grilling at least

1 hour at roughly 300°F, fl ip roast midway through cooking

to cook evenly. The size of the roast will dictate the cook

time; cook until the internal temperature reaches 139°F.

3. Remove the roast from the barbecue, let rest on a dish.

Cover with foil and a towel, let stand for 15 minutes before

carving.

4. Serve with your favorite sauce or condiment.

Beef Prime Rib Roast

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RIB RACK &

ROAST SUPPORT

In Every You’ll Find Our

Legendary Cooking System

1. Extra Deep COOK BOX:

Made from either die-cast aluminum, porcelain enameled steel, or high-

grade stainless steel; these ovens provide excellent heat retention and

long lasting durability.

2. Massive Cooking Grids

Our cast iron or stainless steel cooking grids deliver the best heat

retention, which in turn provides searing power to lock in juices and

fl avour.

3. Flav-R-Wave™

Drippings that fall onto the stainless steel Flav-R-Wave™ are vapourized

instantly. The vapour created through this process infuses the food with

that delicious barbecue fl avour.

4. Stainless Steel Dual-Tube™ or Super 8™ Burners

Our patented burner technology improves cooking performance by

distributing heat evenly and eliminating hot and cold spots.

Broil King® gas barbecues are built to perform and provide you with

unparalleled versatility in outdoor cooking. The legendary Broil King®

cooking system gives you the ability to cook almost anything on your

barbecue in any style you desire. You can sear steaks to perfection,

rotisserie cook chickens or roasts, and even bake elaborate desserts.

No matter what style you use, we provide you with the legendary

cooking system to get the job done. Broil King® gas barbecues are the

choice of grilling enthusiasts who genuinely love great tasting food and

casual outdoor living.

1

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33333

4444444


Barbecues | Broil King® Cooking System

Sizzle Magazine • 19 SSizzle Magazine • 19

Barbecues | Broil King® Cooking System


Now you know how our cooking system works; take a look at the wide

assortment of gas barbecues we have to off er.

Cast iron cooking grids

Broil King®’s cast iron grids are reversible. One

side is pointed to give you perfect grill marks,

while the other side is grooved to capture juices

for continuous basting while cooking. With a

little care, they will last a lifetime.

Stainless Steel Cooking Grids

Broil King®’s stainless steel cooking grids are

made of heavy gauge rods. High quality steel

ensures excellent heat retention and long lasting

durability. Easy to use and easy to clean.

Dual-Tube™ Burners

Dual-Tube™ burners are designed to

ensure a consistent fl ame from front

to back, providing even and effi cient

heat distribution at the cooking surface.

Made from high quality stainless steel and

backed by a 5 year warranty.

Flav-R-Wave™

Stainless steel Flav-R-Wave™ cooking system

provides superior heat distribution, protects

the burner and vapourizes drippings for great

barbecue fl avour.

Super 8™ infi nity burner

This quality stainless steel burner delivers both

power and performance. The design covers the

entire base of the oven so there are no hot or

cold spots. With up to 360 ports, the Super 8™

has the ability to heat the barbecue to a searing

600ºF in a matter of minutes.

Side Burner

Our high-powered side burner allows you to do

more. Create mouth-watering side dishes, soups

and sauces while you barbecue.

Rotisserie burner

The direct fl ame stainless steel rear rotisserie

burner has graduated ports along the entire

length ensuring the fl ame height is consistent for

more even roasting and superior results.

Construction

Our large cabinets are fully enclosed for strength

and protection from the elements and have

ample room to store a 13 kg propane tank,

barbecue cover and other essentials.

Durability

Broil King® uses high quality stainless steel for

many components. All other steel is zinc coated

and further protected by an epoxy paint that is

baked on through a powder-coat process. This

premium triple-coat process provides superior

rust protection.

Storage

Plenty of storage space means nothing will ever

be out of reach. Full extension storage drawers

are perfect for storing tongs, brushes and other

grilling accessories.

Linear-Flow™ valves

Linear-Flow™ valves with 180º Sensi-Touch™

control knobs give you infi nite heat control,

allowing you to set your barbecue to the perfect

temperature for searing, roasting or slow cooking.

Sure-lite™ Ignition

The Sure-Lite™ ignition system off ers you peace

of mind knowing your barbecue will start with

the push of a button.

Every Broil King® barbecue is designed to provide optimum performance and durability, but there is more to the story. Our engineers pay close

attention to design and functionality. In every Broil King® you will fi nd features that make your barbecue perform better, last longer and give you more

time to enjoy the outdoors.

At the heart of every Broil King®: Exceptional Performance


Gas Barbecue

Line-upWhen you buy a barbecue from your local independent dealer you can

be confi dent knowing that you are getting the very best.

For decades people have been creating delicious meals and wonderful

memories using their Broil King gas barbecue. We are proud to be

helping that tradition live on. When you purchase a Broil King you’re

getting so much more than just your run of the mill barbecue. You’re

getting a versatile grilling machine that is built to last. Better yet, every

Broil King gas barbecue is proudly made right here in North America. You

can slow cook ribs, rotisserie cook your holiday turkey, or even bake an

elaborate dessert! The options are endless. Visit your local independent

dealer today to fi nd out how a Broil King gas barbecue can free you from

the kitchen and let you enjoy the outdoors.

You’ll be glad you did.

SCAN TO

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11.2” / 30cm

Barbecues | Broil King® Line-Up

The direct fl ame stainless steel rear rotisserie burner has

graduated ports along the entire length ensuring the fl ame

height is consistent for more even roasting and superior

results.

Dual-Tube™ burners are designed to ensure an even

fl ame from front to back, providing even and effi cient heat

distribution at the cooking surface. Made from high quality

stainless steel and backed by a 5 year warranty.

Imperial™ XL

Imperial™ XL

Inspired by professional cooking appliances and designed for the true

outdoor barbecuing enthusiast, the newly refi ned Broil King® Imperial™

XL enables you to truly enjoy the fi ner moments with friends and family.

The Imperial™ XL features two totally independent cooking ovens which

provide unmatched ease of use. The smaller oven also has heavy-duty cast

iron cooking grids, turning it into the perfect “Searing Zone” for your steaks,

burgers or anything else you want to sear and lock in the fl avour. No matter

what you’re cooking, the Imperial™ XL has the capacity and versatility to do

it all.

Imperial™ XL

17.5 kW stainless steel Dual-Tube™ burner system

2.7 kW cast brass side burner

4.4 kW stainless steel rear rotisserie burner

Premium rotisserie kit included

3,225 sq. cm. primary cooking surface - Left

1,250 sq. cm. primary cooking surface - Right

1,393 sq. cm. porcelain coated warming rack - Left

516 sq. cm. porcelain coated warming rack - Right

Heavy duty cast iron cooking grids

COOKING SURFACE

25.5” / 64.75cm

19.2

5” /

49cm

IMPERIAL™ XL



32” / 81.25cm

The stainless steel Flav-R-Wave™ cooking system provides

superior heat distribution, protects the burner and vapourizes

drippings for great outdoor fl avour.

Our high-powered side burner allows you to do more.

Create mouth-watering side dishes, soup and sauces while

you barbecue.

Linear-Flow™ valves with 180º Sensi-Touch™ control knobs

give you infi nite heat control, allowing you to set your

barbecue to the perfect temperature for searing, roasting or

slow cooking.

Broil King®’s cast iron grids are designed to be reversible.

One side is pointed to give you those perfect barbecue

marks, while the other side has grooves to capture juices for

continuous basting while cooking.

Regal™ 590 Regal™ 490

Regal™ 590 Regal™ Series

The all-new Regal™ series has a stylish, contemporary design, while still

producing the same legendary cooking results you’ve come to expect from

a Broil King®. All the features that have made Broil King® an industry leader

are underneath the sleek and modern lid. For the outdoor chef who wants

the best in both looks and function, at an exceptional value, look no further

than the Regal.

Regal™ 590



4.4 kW stainless steel rear rotisserie burner with premium rotisserie kit

Deluxe Accu-Temp™ probe thermometer

5,525 sq. cm. primary cooking surface

1,600 sq. cm. porcelain coated warming rack

Heavy duty, reversible cast iron grids

Factory fi tted propane clip-on regulator included

The all-new Regal™ series has a stylish, contemporary design, while still

producing the same legendary cooking results you’ve come to expect from

a Broil King®. All the features that have made Broil King® an industry leader

are underneath the sleek and modern lid. For the outdoor chef who wants

the best in both looks and function, at an exceptional value, look no further

than the Regal.

Regal™ 490



4.4 kW stainless steel rear rotisserie burner

Premium rotisserie kit included



1250 sq cm. porcelain coated warming rack


Regal™ 440

The Regal™ 440 has all the features of the Regal™ 490 less the rear burner,

and rotisserie kit

COOKING SURFACE COOKING SURFACE

19.2

5” /

49cm

REGAL™ 590 REGAL™ SERIES

Regal™ 440

25.5” / 64.75cm

19.2

5” /

49cm



Our high-powered side burner allows you to do more.

Create mouth-watering side dishes, soup and sauces while

you barbecue.

Extra thick and deep, our Therma-Cast™ aluminum ovens

have superb convection cooking ability. The stylish insert is

insulated to prevent discolouration. Most importantly, the

thick aluminum will never rust.

Linear-Flow™ valves with 180º Sensi-Touch™ control knobs

give you infi nite heat control, allowing you to set your

barbecue to the perfect temperature for searing, roasting or

slow cooking.

Sovereign™ XL 90 Signet™ 90

Sovereign™ Series Signet™ Series

The Sovereign™ series is your complete outdoor companion for exceptional

barbecuing. The Therma-Cast™ aluminum oven and solid stainless steel

cooking grids maximize the cooking ability. The spacious storage cabinet

with extra-large fold down side shelves provides room for all your condiments

and utensils.

Sovereign™ XL 90

4 stainless steel Dual-Tube™ burners, total 13.2 kW

2.7 kW side burner




2,400 sq. cm. porcelain coated retractable warming rack

Large stainless steel, drop-down side shelves



Sovereign™ 90

3 stainless steel Dual-Tube™ burners, total 12 kW

2.7 kW side burner







The Signet™ series consists of some of the most popular gas barbecues on

the market. With three stainless steel Dual-Tube™ burners you can cook

a variety of foods at the same time. The large, deep oven is perfect for

convection cooking large roasts or even your holiday turkey. The Signet™

series is trusted by barbecuing enthusiasts around the world and will help

you get great results, every time.

Signet™ 90


2.7 kW side burner





Large Perma-Mold™ drop-down side shelves



Signet™ 40

The Signet™ 40 has all the features of the Signet 90 less the rear burner and

rotisserie kit

Signet™ 20

The Signet™ 20 has all the features of the Signet 90 less the rear burner, side

burner and rotisserie kit

Sovereign™ 90

(Also available in Natural Gas)


26.375” / 67cm

15” /

38c

m

SIGNET™ SERIES

Signet™ 20 Signet™ 40

Broil King®’s cast iron grids are designed to be reversible.

One side is pointed to give you those perfect barbecue

marks, while the other side has grooves to capture juices for

continuous basting while cooking.

SOVEREIGN™ XL SOVEREIGN™ SERIES

34” / 86.25cm 25.625” / 64.5cm

17.1

25” /

43c

m



Super 8™ Infi nity Burner is designed fi lls the entire base

of the oven so there are no hot or cold spots. With up to 360

ports, the Super 8 has the ability to heat the barbecue to a

searing in a matter of minutes.

The Sure-Lite™ ignition system off ers you peace of mind

knowing your barbecue will start in any weather condition.

Monarch™ 40 Gem™ Super

Monarch™ Series Gem™ Series

Broil King® has barbecues for every budget yet the exceptional quality always

remains the same. This is what sets the Monarch™ series apart from its rivals.

Each barbecue features a rust proof cast aluminum oven, the unbeatable

Super 8™ Infi nity burner and durable stainless steel components, making

these dependable barbecues with great value for all to enjoy.

Monarch™ 40

11.4 kW stainless steel, Super 8™ Infi nity dual burner

2.7 kW side burner



1,100 sq. cm. porcelain coated warming rack

Large Perma-Mold™ drop-down side shelves



Monarch™ 20

The Monarch™ 20 has all the features of the Monarch™ 40 less the

side burner

You’ll love the cooking performance of the Gem. Built with craftsmanship

and designed to last, the Gem will deliver great results and at a great value.

Gem™ Super

8.8 kW stainless steel, dual burner

2.7 kW trivet side burner



1,200 sq. cm. chrome coated retractable warming rack

Porcelain coated steel cooking grid

Perma-Mold™ drop-down side shelves


Gem™

The Gem™ has all the features of the Gem™ Super less the side burner


22.5” / 57.25cm 19.25” / 49cm

14.7

5” /

37.5

cm

12.7

5” /

32.5

cm

MONARCH™ SERIES GEM™ SERIES

Monarch™ 20 Gem™

Better control means better results. Our 180º

Linear Flow™ valve allow you to precisely adjust your

temperature.

Extra thick and deep, our Therma-Cast™ aluminum ovens

have superb convection cooking ability. The stylish insert is

insulated to prevent discolouration. Most importantly, the

thick aluminum will never rust.


18.5” / 47cm


The stainless steel Flav-R-Wave™ cooking system provides

superior heat distribution, protects the burner and vapourizes

drippings for great outdoor fl avour.

The Porcelain coated cast iron cooking grid (Porta-

Chef Pro only) provides excellent heat retention, quickly

searing food to lock in juices and fl avour. Both Porta-Chef’s

also include a retractable warming rack.

Keg® 4000 Porta-Chef® Pro

Keg® 4000 Porta-Chef® Series

Broil King® is a name known for quality outdoor cooking. Now, we are

pleased to expand that tradition by introducing our new charcoal barbecue,

the Broil King® Keg. Unlike most ceramic “kamado-style” barbecues, the Broil

King® Keg’s durable body is made of double walled steel with high-grade

insulation in between. This unique design keeps the heat in, creating an

effi cient, thermal convection current to deliver superior cooking results.

With the Broil King® Keg, you get a barbecue that provides amazing

temperature control and ease of use. The Broil King® Keg is ideal for low and

slow cooking. Simply add your charcoal, get the barbecue to the required

temperature, and sit back as the Keg takes control.

Keg® 4000 Features

480 sq. in. / 3,097 sq. cm total cooking area

Heavy-duty porcelain coated cast iron cooking grid

Secondary chrome coated cooking rack

Large precision temperature gauge

Removable side shelves

Cast iron upper damper

Latch and lock lid mechanism

Stainless steel lower damper

Insulated double walled steel body

Durable stand with large wheels for portability

Durable exterior terra powder coated fi nish

Premium powder-coat black chrome epoxy paint fi nish

Cooking on-the-go has never been more convenient than with the newly

designed Porta-Chef® series. These barbecues off er an exceptional amount

of barbecuing space compared to other portable barbecues, allowing you

to cook delicious meals for the whole family or a feast for friends before the

big match.

Porta-Chef® Pro

4.7 kW stainless steel tubular burner


Sure-Lite™ electronic ignition system


700 sq. cm. chrome coated retractable warming rack

Durable, detachable resin side shelves

Porcelain coated cast iron cooking grid

Detachable snap-in legs

Lockable lid for easy transportation


Porta-Chef®

The Porta-Chef® has all the features of the Porta-Chef® Pro less the side

shelves, Sure-Lite™ ignition and lockable lid. It has a porcelain coated steel

cooking grid.

Porta-Chef®


18” / 46cm

12.2

5” /

31cm

PORTACHEF™ SERIESBROIL KING® KEG 4000

Heavy-duty cast iron cooking grid, perfect for locking

in the heat to sear a steak or cook some ribs low and slow.

There’s also a secondary chrome coated cooking rack for

fi nishing off whatever you’re cooking and nearly doubles the

cooking surface.

The upper damper is made of heavy-duty cast iron and

allows you to control the temperature of the cook box with

the top-air fl ow. The included multi-tool allows you to open

and close the damper with ease, allowing you to cook low

and slow or hot and fast.



® Keg accessories.

KA5533 DIFFUSER KIT

The diff user enhances indirect cooking performance. Use

it to elevate the main cooking surface for more delicate

heat. Made from durable porcelain coated steel.

KA5541 PIZZA STONE KIT

14” Bakery grade pizza stone. Kit also includes porcelain

diff user pan for uniform heating of stone, ensuring evenly

baked dough. Also great for quesadillas, pastry or even

cookies.

KA5542 CAST IRON GRIDDLE

Heavy duty oval shaped griddle with matte porcelain

fi nish. Double sided - a fl at griddle side for cooking

pancakes and a ribbed side for searing delicate items.

KA5555 QUIK-GRIP™ ACCESSORY HANDLE

Easily remove Keg accessories from the barbecue.

For use with Keg accessories; KA5533, KA5541, KA5540,

KA5542, KA5543.

How It Works!The Keg's unique shape is

specifi cally designed for effi cient

thermal convection-style cooking

while its double steel walled

construction provides unmatched

heat retention.

SCAN TO

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Barbecues | Broil King® Keg®

KA5527 MULTI-PURPOSE TOOL

Multi use tool to lift and adjust grids, clean ash

from fire bowl, and adjust dampers.

KA5540 MULTI-FUNCTION V-RACK KIT

Perfect for grilling roasts and poultry. Kit features

stainless drip pan, stainless rack and 6 stainless double

pronged skewers. Rack can be inverted and used for

ribs.

KA5543 VEGETABLE BASKET

High quality grill basket ideal for grilling any sized

vegetables, shrimp and other delicate items. Features

enamel fi nish for easy cleaning. Shape allows you to

maximize remaining cooking grate for other items.

KA5565 CHARCOAL CADDIE BASKET

Lump charcoal management system that concentrates

charcoal, makes it easier to light and move if necessary.

If you’re an experienced gas barbecue cook that’s

looking to get into charcoal or you’re already a

charcoal barbecue enthusiast, the Broil King Keg is

a product that you are sure to fall in love with. It’s

a low and slow convection style barbecue

that will give you outstanding

authentic barbecue results.

The Broil King® Keg cooking

system is designed for effi cient

thermal convection-style cooking,

the main body and construction

of the barbecue has been engineered with

a durable double steel walled design and oven grade

insulation in between to keep the heat in and maximize

fuel effi ciency.

Barbecue your favourites from steak and planked salmon

to fajitas and even vegetables. The possibilities are truly

endless on a Broil King Keg. Let your imagination and your

love of outdoor cooking expand your barbecue experience

with authentic charcoal convection style cooking. For

more information contact your local Broil King dealer or

go to broilkingkeg.com.


Technique | Gas vs. Charcoal

Convenience

The push button ignition system on most well-built barbecues is hard

to beat – turn on the gas, push the ignitor button and your barbecue

comes to life. Now, pre-heat your barbecue and grill away! Charcoal on

the other hand requires a bit more eff ort up front – arrange your coals,

set your lighter cubes, light them, and wait. For quick and easy grilling,

gas is hard to beat, but for the charcoal enthusiast, take the extra 10

minutes and relax.

Taste

Long time charcoal users insist the taste can’t be beat. The essence of

barbecuing, in any form, is the vapourization of juices from food hitting

a hot surface. In charcoal barbecues, this is the burning charcoal. With

Broil King gas barbecues, juices vapourize on a stainless steel

Flav-R-Wave vapourizer, creating that familiar ‘barbecue’ fl avour. Charcoal

is tasteless and odourless at high heat; however, at lower temperatures,

the fl avourful character of any hardwood charcoal will emerge to

enhance the cooking experience. The traditional smoky barbecue

fl avour can be improved on any gas barbecue by using wood chips to

impart their unique taste and character.

Features

You can buy gas barbecues with built in side burners and rotisserie

burners. Add some accessories to really enhance your cooking

repertoire. Broil King gas barbecues are available in a full range of sizes

to fi t your needs – cook for two or twenty-two depending on the size.

These barbecues have a wide range of features off ering great new ways

to prepare old favourites. A good charcoal barbecue or smoker like the

Broil King Keg will produce fall off the bone ribs, and other tender, juicy

meals with minimal eff ort. With specialty accessories, you can prepare an

even broader range of grilled items from pizza to cookies! (Refer to page

19 for Broil King’s quality features.)

Cooking Techniques

Any well built gas barbecue is built for high heat searing – steaks, pork

chops, chicken breasts – always with steak-house quality sear marks.

If low and slow is more your speed, a great charcoal barbecue is what

you need. The good news is that gas barbecues can maintain low

temperatures for slow-cooked cuts and most charcoal barbecues are

more than capable of searing steaks that will impress even a seasoned

veteran. (Refer to page 5 for great cooking techniques.)

Cost

The price of your barbecue is more than just the brand-new barbecue

in front of you. Think of the quality, durability, and performance over the

next several years you will own the barbecue. Buying a barbecue is not

just another purchase. You are investing in a product that will provide

memorable meals for years to come. Whether using gas or charcoal,

fuel cost is relatively low; however, usage costs are typically higher for

charcoal over gas.

The Verdict

The choice is yours. You can fi nd a wide range of Broil King® gas barbecues

with designs that appeal to everyone – from those just starting out to

the die-hard backyard barbecue afi cionado. In many ways, the high

heat, easy to use gas barbecue and traditional low-and-slow charcoal

barbecue, like the Broil King® Keg are opposite sides of the same coin.

They both off er great features, great value, and most importantly, an

outstanding way to spend time with family and friends.

FUEL FOR THOUGHT…

For many, the fi rst question when shopping for a new barbecue is gas or charcoal. You asked your friends – some prefer gas, some charcoal, some

even have both. What now?

Are you a well-seasoned gas barbecuer or a die-hard charcoal user? Maybe this is your fi rst barbecue and you are overwhelmed. Fear not, you

really can’t go wrong – both off er great barbecue opportunities. As we dig a little deeper, there are numerous factors to consider when buying

a barbecue

Gas, Charcoal, or Both?



Ingredients

3 lbs. pork back ribs

Salt and pepper to taste

Sauce:

1 cup ketchup

2 tablespoons brown sugar

½ cup water

⁄ cup worcestershire sauce

1 tablespoon chili powder

Dash hot pepper sauce

Directions

1. Using the indirect cooking method, place a drip pan over

the vaporizer, under the cooking grids.

2. Pour in one inch of water or other liquid such as apple

cider or wine, or a combination.

3. Replace the cooking grids and preheat barbecue on

medium.

4. Peel the membrane off the back of the ribs using your

fi ngers. (This makes a great diff erence in the tenderness

of the ribs.) Cut each sleeve or rack of ribs into 6" sections.

Sprinkle with salt and pepper and place in a rib rack on the

barbecue. Place the ribs upright In the rib rack, with the

bone tips pointed upwards.

5. Cook slowly on low heat for appox. 1½ hours, until very

tender.

6. Meanwhile, combine the remaining ingredients in a

saucepan and simmer until the sauce thickens.

7. Apply this sauce during the last few minutes of cooking to

prevent the sugar from burning.

6. A warmed sauce will penetrate the meat better, and result

in more fl avourful ribs.

7. Let stand 5 min before serving.

Barbecued Back Ribs

SCAN TO

FIND OUT MORE!


RIB RACK &

ROAST SUPPORT


READY...SET...

COOK!

Step 1 Remove all the cooking grids, grates and burners and use a sturdy bristle

brush to remove the build-up of grease on the inside of the oven. Using

a barbecue cleaner, scrub the inside and outside of the oven and then

rinse with water.

Never use oven cleaner on your barbecue, it is corrosive and can damage

the other components.

Step 2 Inspect the burners making sure there are no holes rusted through any

of the components. If there are, it’s time for a replacement. Clean out any

clogged ports using a toothpick, being careful not to damage the ports.

Check all ignitor contacts to ensure they are not corroded or loose and

remove any debris from the electrode. Next, clean out the venturi tubes

using a venturi brush. It’s very important to keep these tubes clean.

Spiders love to make nests in these tubes, creating blockages that can

cause damage.

Step 3 Examine the heat medium, if you have a heat plate remove any grease

build-up and make sure there are no holes rusted through.

Step 4 Check the cooking grids and make sure no welds are broken and brush

off any stuck on residue. If you have cast iron cooking grids, season them

with oil to help keep food from sticking and help prevent rust.

Step 5 Inspect the gas hose to make sure there aren’t any cracks or leaks.

This can be done easily by preparing a solution of half liquid dish soap

and half water and brushing it over the connections to the propane tank

hose and valve.

Turn the tank on slowly and watch for

bubbles to form. This indicates that there is

a leak. Try tightening the connections and

re-test. If persistent leaking is detected the

gas assembly should be replaced.

Step 6Finally, check the condition of your control

knobs, thermometer, and handles. Replacing

small items like this can refresh your barbecue

and make it look new again.

Get Your Barbecue In Shape For Summer!

Before your fi rst barbecue of the season, take an hour or two to make sure your barbecue is in tip-top shape. Taking a bit of time to clean and

inspect your gas barbecue will help prolong its life and will make sure you’ll be ready for a great barbecue season! Just follow the simple steps

below and your barbecue will be running like new in no time.

Barbecue Genius® # 44040

Tips | Shape Up Your Barbecue




At Broil King® we are always looking for new and exciting meal ideas

to cook on the barbecue. We know the right accessories can turn your

barbecue into the ultimate entertaining appliance. This is why we

don’t want you to use your barbecue simply for burgers or hot

dogs. Unleash the full power of a Broil King® gas barbecue by

cooking crispy and delicious pizza, moist and succulent chicken,

fi sh or even bacon and eggs. We’re here to guide you to the latest

accessories that can turn your barbecue into a versatile grilling

machine. From the necessities like tongs, turners and brushes to

the accessories like rib racks, cast iron griddles and chicken roasters; a

barbecuer’s toolbox is never full. The Broil King® and Barbecue Genius®

line of tools and accessories have whatever you’re looking for.

Barbecue NecessitiesEveryone that owns a gas barbecue should have a good quality

grid brush made with stainless steel bristles. A sturdy grid brush is

worth its weight in gold because cleaning the grids prolong the

barbecues life span. Second on the list of necessities is a good

pair of stainless steel long handled locking tongs, these will

make placing and fl ipping your food on the grids much easier

without singeing off your knuckle hair.

Since some barbecue foods are too big for a pair of tongs a good

quality turner or fl ipper is another great investment. You don’t need

a turner with lots of gadgets built in, just one that will be able to slide

under your food and fl ip it over. You should also invest in a good quality

digital meat thermometer so you can test when your meal is fi nished

cooking. The thermometer makes sure your meal is never over or under

cooked. Lastly, as a necessity, a durable, top-quality barbecue cover is

something that every owner should possess. The cover will protect

your barbecue from the elements, helping it to last for years and years.

Once you have these fi ve necessities you can move on to explore

more exciting barbecue accessories.

Barbecue AccessoriesWhether you feel like having a stir fry, bacon and eggs, or a Panini

sandwich, you can do it all on a Broil King® with the right tools. For stir

fry, you’ll need a stainless steel grill wok topper and for bacon, eggs

and Paninis you’ll need a griddle. There are numerous griddles to exact

fi t your model.

“These items turn your barbecue into a multi-purpose cooking machine.”Oiling and seasoning your cooking grids is a great way to enhance

your barbecue’s lifespan, so an investment in an oil mister goes a long

way. Finally, for the adventurous barbecuer looking to add some extra

fl avour to their meals, smoking or planking is a great way to impress

your guests. A cast iron smoker box is a simple accessory you can fi ll

with wood chips, place it on your Flav-R-Wave™ heating element and

let the smoke infuse your food. Planking is equally simple; just soak

the wood plank in water for a minimum of 1 hour, put your seasoned

meat or fi sh on the plank and place it on the grids.

Visit us online today and choose from a wide selection of

barbecue accessories to help you prepare your next meal.

www.barbecuegenius.com

Barbecue Necessities

& Accessories

Tools | Accessories



Mouth-Watering

Recipes


Cooking | Recipes

Mixed Green Salad

with Grilled Pears and Blue Cheese Method: Direct Grilling

Preparation Time: 10 minutes

This fabulous fall salad works best with pears that are ripe but fi rm.

Ingredients

salt and pepper, to taste

8 cups mixed greens

½ cup pecan halves, toasted

½ cup blue cheese, roquefort or stilton

2 tablespoons sherry vinegar, or cider vinegar

1 teaspoon honey

¼ cup olive oil

3 pears, peeled, cored & quartered

Preparation & Cooking

Preheat the barbecue on LOW. Whisk together vinegar and honey. Add olive oil in a

thin stream whisking constantly, and add salt and pepper. Brush or spray prepared

pears with olive or vegetable oil, and place on preheated barbecue on LOW. Grill on

both sides until softened slightly and heated through, about 4 minutes.

Meanwhile, divide greens evenly among six plates. Arrange the pears, pecans and

cheese on top and drizzle with vinaigrette.

Method: Direct Grilling


Crispy chicken wings with a rich, tangy dip. To make grilling

easier, try using a fl at rotisserie basket.

Ingredients

3 lbs. chicken wings

Marinade:

⁄ cup vegetable oil

1 clove garlic, minced

¼ teaspoon cayenne

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon kosher salt

2 tablespoons red wine vinegar

Blue cheese dip:

½ cup Mayonnaise

1 clove garlic, minced

1 tablespoon onion, grated

1 teaspoon fresh thyme, chopped

1 tablespoon red wine vinegar

⁄ cup blue cheese, crumbled


Preheat the barbecue on HIGH.

Cut each wing at the joint to make two pieces, and discard

wing tip if still attached. In a large Ziploc bag, whisk together

vegetable oil, garlic, spices and vinegar. Add chicken wings

and toss to coat.

If using grill basket, spray or brush lightly with vegetable

oil to prevent sticking. Place chicken wings on bottom of

basket, cover with the top part, and fasten on tightest setting

to secure the wings in place. Cooking grids will need to

be removed, and a drip pan placed beneath. If using rear

rotisserie burner, set to HIGH. If using lower burners, set to

MEDIUM. Place the basket on spit and in the rotisserie and

start the motor. Cook until golden brown and crisp, about 45

minutes to an hour.

If cooking directly on the well oiled cooking grids, turn heat

to LOW, and cook, turning frequently until golden brown and

crisp, 30-45 minutes.

Stir together all the dip ingredients. May be made ahead

of time and chilled until ready to serve with chicken wings,

celery and carrots.

Grilled Chicken Wings

with Roquefort Dip

Stainless Steel

Wing RackBarbecue Genius® #19522

The best way to grill bbq chicken wings,

thighs and drumsticks with hanging design

to promote even cooking.

Stainless Steel

Basting SetBarbecue Genius® # 50913

A great accessory for applying

sauces and marinades to

food easily.


Cooking | Recipes

Cajun Steak Fettuccine

Method: Direct Grilling


Ingredients:

2 lbs. of Certifi ed Angus Beef boneless

sirloin or top blade steaks 1½ teaspoons crushed fennel seed

2 teaspoons oregano 1 teaspoon paprika

1 teaspoon black pepper 1 teaspoon salt

½ teaspoon ground red pepper 1 lb. fettuccine

2 tablespoons butter 3-4 garlic cloves, minced

¼ cup red onion, fi nely chopped ½ cup Parmesan cheese, shaved


Preheat the barbecue on HIGH, and brush grids with oil to prevent sticking. Combine fennel

seed, oregano, paprika, black pepper, salt and red pepper in a small dish to create a herb rub.

Rub lightly over surface of both sides of steak. Place the steak on hot grids and reduce heat to

MEDIUM. Grill approximately 5 minutes per side for medium. Allow steak to rest for 5 minutes

before carving. Cut across grain into thin slices. Meanwhile, prepare fettuccine by cooking in

large pot of boiling water for approximately 9 minutes, until desired doneness. Melt butter

in a large skillet, add garlic and red onion and cook 3-5 minutes, until tender. Remove from

heat. Add drained pasta and Parmesan cheese and toss. Top with strips and serve.

Method: Indirect Cooking


The steaming beer keeps the meat moist while the high heat crisps the skin,

delivering a perfect bird each and every time. Genius Tip: Make sure that the

bird is well balanced before closing lid. Otherwise your bird may tip, spilling the

beer. When removing cooked chicken from grill, use oven mitts and be careful

not to spill the contents of the beer can as it will be very hot. Let the bird rest 10

minutes before removing can.

Ingredients:

1 whole chicken (about 4 lbs) 1 teaspoon black pepper

1 can beer (16 oz - tall boy) 3 tablespoons of your favorite dry spice rub

2 tablespoons salt 2 tablespoons vegetable oil


Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with

paper towels. Rub chicken lightly with oil then rub inside and out with salt,

pepper and dry rub. Set aside.

Preheat barbecue on HIGH.

Open the beer can and pour out half of the beer. Place the beer can in the

middle of the stainless steel chicken roaster. Grabbing a chicken leg in each

hand, pull the bird cavity over the beer can.

Turn one side of the burner completely off and the other side to MEDIUM. Place

the roaster on the side that is turned off to use the indirect cooking method.

Make sure the roaster is well balanced before closing the lid.

Cook the bird over MEDIUM indirect heat for approximately 1¼ hours or until

the internal temperature reads 170ºF (77ºC) in the breast area and 180ºF (83ºC)

in the thickest part of the thigh.

Carefully remove from barbecue using oven mitts. Let stand for 10 minutes

before removing from the roaster. Be careful not to spill, contents will be hot.

Carve chicken and serve immediately.

Beer Can Chicken STAINLESS STEEL

CHICKEN ROASTER


Roast your own delicious

chicken on the barbecue. This

stainless steel chicken roaster is

the best way to roast poultry

on your barbecue.

Fajita PanBarbecue Genius® # 19470

Great for frying and sautéing other

meats and vegetables on the grill.


Cooking | Recipes

Cedar Planked Salmon

Snappy Pork Kebabs

Method: Planking


Western cedar planks are the most commonly used form of grilling plank. If

used properly, this cooking method will impart a wonderfully delicate and

deep smoky fl avour to the salmon.

Ingredients:

Salmon fi lets Seasoning

Olive oil Cedar grilling planks


Soak the board in water for one hour.

Note: You can add any fl avour you wish to the plank by using diff erent liquids, e.g. Ginger

Ale, Beer, Sea salt, lemon juice, etc. Diff erent liquids will produce diff erent fl avours.

After removing the plank from the liquid, pat dry, and coat with olive oil

on both sides of the plank. Note: You can use infused oil if desired to add

alternate fl avours.

Brush your salmon fi llets with olive oil (reg. or infused) and add your

preferred seasoning. Place the salmon fi lets on the smooth side of the

plank. Preheat the barbecue at a med-low setting (300 degrees), place the

plank on the grid(s) with salmon, and shut the lid. Leave for 15-20 min.

Note: When using a whole Salmon, the cooking time will increase to approx. 45-50 min.

Check salmon for an opaque colour and fl akey to the touch of a fork. Check

on the thickest part of the fi llet for doneness. Once done serve over your

favourite mix of fi eld greens and squeeze the juice of a lemon, a lime or

orange over the fi llet and enjoy.

Special Note: Keep a spray bottle nearby to extinguish any fl aming on the

plank. When removing and discarding the plank, submerge it in water for

10 seconds to ensure it is completely extinguished.

Method: Indirect Grilling (Drip Pan)


What could be easier! Ready-made barbecue sauce and Italian salad

dressing

combined with a few extra ingredients to make a snappy marinade.

Ingredients:

1 ½ lbs. boneless pork top loin, cubed ½ cup barbecue sauce

¼ cup Italian salad dressing 1 teaspoon lemon juice

½ teaspoon hot pepper sauce 3 tablespoons honey

½ red pepper, cut into chunks

½ green pepper, cut into chunks

1 14 oz. can pineapple chunks in juice, drained


In a large plastic Ziploc bag, combine barbecue sauce, salad

dressing, honey, lemon juice, and hot pepper sauce. Mix well.

Add pork cubes and marinate at room temperature 1 hour or

up to 24 hours in the refrigerator.

Reserving marinade, alternately skewer pork with peppers

and pineapple chunks. Grill over MEDIUM-LOW heat 4-6

minutes per side, turning once. During last 3 minutes of

grilling, brush reserved marinade over kebabs.

Stainless Steel Kebab RackBarbecue Genius® # 19339

The unique design of this shish kebab rack

promotes even cooking and makes sure

your food doesn’t touch the grill. It comes

with 50 bamboo skewers.

Cedar Grilling PlanksBarbecue Genius® # 50280

2 planks of 100% natural

Canadian cedar.

Great SelectionWe off er a great selection of Broil King® barbecues to suit any budget. Plus, we carry a full line of Broil King®

and Barbecue Genius® tools and accessories.

Broil King® is also committed to ensuring the availability of genuine replacement parts for years to come.

Professional AdviceWe off er the best advice for all your barbecue questions. From cooking tips to care and maintenance, we know

every aspect of the products we sell.

Dedicated And PassionateGas barbecues are not just a seasonal product to us. Our staff is comprised of knowledgeable factory trained

professionals who will help you get the most out of your barbecue.

We Are Your Barbecue Experts

Documents

Get The Most Out Of Your - broilkingbbq.com Barbecue Techniques Expand your barbecue repertoire with the direct, ... 32 Mouth-Weing atr Recipes Some of the most delicious recipes we