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KAMADO ( OOK IIOOK
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TABLE OF COI{TEI{TS
What is 6 Kamedo?
Whal makog o Kgmtdo Dlllarant?
Thg Advonllgoa ol Klmldo Cooflng
Caro ol Your K!m(b .....
Ropalr ol Your Ktmtdo
Salrty Rul.. ... .
Slza! ol Klmador
Conltruc1lon and Pana
Oollonll Accaaao.Lr
Sbnrng r Fl.a |n You Kanra(b
Cooldng h; h LaqJifr
ll,ood Ch.rco.l
Clran Up t Ra.lChlhg Proaadu.a
Conlrolllng lha T..nF.alura
Tomparalu.a Ch|n
CookirE M.ttEdr
Cooting on Two Lavala
Wok Cookhg h I Krm.do
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WHAT I8 A KATADO?
(Pronouncad Krh.mrh {ough}
I(AMAOO, In J6p6n€86 moana an o!!n, cookar, lnxrkar d !b\ t,
Ln a llroplaco. Allhough lhoro ia no comparablo rvord In
Englllh, tou rvilltind lhal a Kamado c6n b€ 6ll lhor.lhing8 and
rno... In any languag€, it i9 a volsatil€ and otloctlvo moan6 ot
brklng. roasting, ba.bocuin9 and smoking almost all kinds ot
tood
Prlor lo the Introduclion ol gas and olgctric atov63, th6 only
plown method ot cooking was barb€cuing.
Ovor lhougandg ol ygels, tho l(amado har boon u3od
succos8tully by mlllions ot p€oplo.
Ths unlqug end docorative lmp€riai lGmado ia a cgramic
product ot Original Kinuurayaki Fottery lt 18 made in Japan by
en anclont qanhonwerq procesg and 18 dgglgngd to lad br
g6n6aatloo8. Tho Japanoso boll6,a thal lbod c@l(6d in o6nh6G
wal6 with charcoal tastes bonor and i8 hoafthlor lt ha! no 6qual
to. rimpl€, cl6an, sat6 and onpyablo outdooa cooking.

wHAr rar..s a (araoo DTFFE'EI{r?
Thg Ksms(b. mad! of oanhcnrvatr, l! wry tlnlllr to lh. kllnt
ulad b msnuhclu.! !l!!! rnd c..amlc. ll lt lh! o.lly brrbc$
Ing aqulFtor that h!! (bubl! rdl cofid,ucllon. much lllt I
thanno bolilr. Tha n|!bq !r!| h|! mlb w b !h Incff, !hht;
d th. gdn bd $. wr|L |rt up tt b|rt Inch.r ihlct. Th|.
arrthcnrrE coidrucllon, wth nr Inruld,|g rrld had ttLhhe
qudhlr|. dlo$t lood b ba @tad wIh ! mlnlnum ol ohatBd
h b!! tlm!. Coolcd loo(bdwtF tfiln th.lr ndurJ luld l|d
ilngr whhgsl d.ylng o!t.
In contnd, ndd @ndruoibr dlrdp|!.| h.d ostwrt 1|(|
llqultlr no|t lrd b €unbr|ct liad loar, tht a .|qulfig lqle|f
cooklng tlnr.. Thb rar|,[a h dtLd ost lbodt thd hrvt ld ll f
flrtpr rnd ndutJ moldanaor. \bu'll t|rta tha dlfftt|lc.
Ba€ut. fc|||aab @tlng la ct,analy tual cnlcllr|l Jrd bLa
la!! tlna - tha .|rat rtdf b drxta thtt ar. nrrptlul. luloy t|!d
!n..clhi .l dl.
--ft
rHE ADVATIAOIE OF KATADO COOKIM!
E SE ANO SAFEIY . llncs fswor co6b ar6 drally bu.nod
@.iddaly dudng cod(hg, lt|ore 8r€ v€ry tsw adr6 b l€nErrt.
Ourlng cooldng yog can !.lsly br.n tho l(arn&t
orrtq lurlaca.
ECOiIOMICAL - fi b o3s.ndally an air lighl pol, 80 slt€.
uCng il, lhe Kamado can br $ul (bwrl Ind up t0 @ per€lrrl
ol tha coalE wlll b9 rqJs.H€.
OECORATIVE - th€ Kem.do'B atLaotw d6i9n will coflTllmonl
any badqad or pallo.
EASY tO START . lhs Kamsdo starb oaeily wlth lol'
ghoots of ngwspap€r. no llquld gta.ter iB roquir€d,
COOKS OUICKLY - tood ls cookod from 8ll dd€t In tho
Karnsdo, !o cooklng tlno lr lignlflcaidy rsdJcad. A ROTI$
SERIE IS NOT NEEOED FOR ROASTS OR FOIVI-,
TEMPERATURE CONTBOL - by co.rt|olllng tf|o ai. allo{€d
into thr pot, lt i3 posiblo to contr9l tt€ tsmp€rat i9 to wl$ln
thr6o dog.o6. You can grtlngulrh lhlrrrp! by d€|.|g tha
dampor to9 and drllt (bor.
MOISTUFE RETENTION - Einca vE y littlo air b u8€d In
Krma(b coold.rg, n|.at3 como out juiry with a mldmum
arEunl ol shrinkago.
S'I4OKER - you will bo sblo to p.€pare you. own lrioksd
no6b. A handlul ol hickory crllp€ lr 8ll thsl i9 Equlrd.
YEAR ROUND USAGE - lho Kamado can bo w€d in all
tyF! ol wgathor sinco th6 tood is covoFd and riot sublgcl to
tha alamonlr
OURAEILITY b€caua€ it i9 made of oarlh6nwar6, a
Ktmtdo wlll nol rugl or burn lhrough.
MINIMAL CLEAN UP - 6ll gr6aa6 and spstlorlng arg 8b-
.ortad by lh6 KBmado and gvgntually bum6d otf.

CARE OF YOUR KAIADO
A new Kamado is similar lo a new pipe ll neods lo go lhrough
a "breakrng in ponod lo curo rl Unlil lhe Inlor|or ol lho t(amd(b
has a sooly shrny black co6lrng, rl wrll nol rollocl hoal proporly
Gen€relly, this tek6s lhre6 or lour meels lo do th€ job. so lhc
tirst loods cook€d should b€ onea that produce more amokai
this willcoat tho intorior ot th. now Xam.do lh€relore, s nau
Kamado will prob6bly roquro a law mor6 bnquct! lo llan wrlh,
but DO NOT OVERLOAD wlTH CHARCOAL Srmply .dd
addrtional briquetl o8 noodod dutlng cookrng
Start th6 lir€ using lhe proccclurea oullrned undcr "Stadtng a
Fire in Your Kahado Llquld atartart a.. nol |tcommtndad
for uaa wllh aanhanwr[ p|!ducl . ll tho Xaftodo la wal and
liquid slorlar 13 ulcd, lht atrthanwtrr conlractl at a rapd rala
Thrs cau963 heflnc crtcka on lhc rurlece ol tha Xlma(b
Allhough lh€ Kemedo rr nol humod by rsrn, koeprng rt undcr
a shell€r rs a good de6 You can elu) w6elhcr.prool loul
Kamado by sprayrng lho oulrrdo surleco rvrlh claf,r cpory
Approximal€ly two spray canr {ro roqutrod The proccaa lhould
be rspealed onco a year to prosorvo rho l|lo ol your Kamado
Oll tha hlngaa and rllda d.an doo. annually *lth llght
mrchln. oll. Tlghlan bolla on hlngaa balo.t ualng. Chack
bolta patlodlcally and rr-llghl.n .. n.odcd.
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REPAIR OF YOUF XATAOO
Smoll donls or cracks aro occasron8lly lound on tho hnar or
oul€r surlaces ol lho Kamddo whon e Kemedo r! medo, lhc
dryrng oul procoss oll6n causes lh€so cracks, bul lhey do nol
alloct tho durability or pedormance ol the pot
ll you drop and br€ak the damper lop or lid, lhey can b€ €asily
repairsd Mosl herdwar€ stores have an epoxy glue lhal comss
In ttvo cans - on€ ol resin and one ol hardner. Mix lhe two logother
and lillin lhe cracks Thsgluo hardens overnight and lhe
Kamado wrll b€ as good as now. Heat-resislanl silicane adhosrv€
rs also recomm€nded

SAFEW RULES
Th6 Kana(b lld l! v€ry hoavy arld rvhcn lfing h, b! !ur. bolh
hiru€! sra in iho lod(od podtlon (FrlLd lonvtd).
Do nol no\,9 lh€ Ksnoato drlla li l! h uaa, cvao ll ll lt olt
weodt wh€oh. Th€ w|eon whaala !'l vlry t|ndl tid a patlbL
oa crad( in thg coficrda cosld ctut. fio Kltnlb b U9.
Whqr op€nlm fio lld ol tlla lOr .ro whlb @dd.re , tt tDVa lll
co..rnlc &|rTar @ n.rt. Slowly m tha ]|d dost tto Lld!- b
l€t tr€ bsllt.up hcd racaga. ffr.rr opri conda0alt, f yos n
udne rt|€ K.r b wldl I rtd. rdd to9. |hl. |!p ill lutrAi h
pl6c6 whon optnlng thr 1|d.
Do not chang€ thr podlon ol thr lld hmdla. lt h!! bran Ftrl
al lho laclo.y ..rd b.ndl.f ll may arup ll ofi.
NEVER UsE OASOUT{E OR
LIOUID STAFTER o qn au,cort.
Rapil [r. lg,!&r .nay c]t!a hli.fa|. crd(|
qr l(rnd a er.lE.
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8tzE8 0F K XADOS
;Omldor comg In lwo slyl98, llodom artd th€ Traditionst 3tyto.
lha lbdom stylo lo (bdgn€d tor quid( cooking h€rns sudt s!
har||h,r,ggr! or sto.tg. Thg Traditjonat 8yo is Oood hr sbr
6ldn0 loods llks roasl b€61, tu*€y and dtlclGn, a9 wsll as
qrh* c@L,rg lterru.
Modglnumbofl
GrillS126
Wllght (lbs.)
H.lghl
Bdquots Us€d
ll/lodol numbgr:
Orlll Slto
W.lghl (lb!.)
H.lghl
Brlquat! Us6d
IoaLn! rlyb
"L'
tg
1oo
3d
2tt2s
1r"
$',
21r24
Tr.dhloo.l dyL
#5 #4
t8" 16.
110 lm
34' 31"
24/30 22125
#3
15"
9o
4v
20t23
#l
1?
65
24',
't4t17
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CONSTRUCTION AND PARTS
Grill
Ring
Fire
Fire box
Draft(Slide
-Damper
Metal
Hinges
top
Cloth gasket
- Fire Ring
lmperial Kamado carries a full line of Kamado replacement
parts. To be sure of purchasing the correct replacement part,
check the model number on the upper wooden handle of lid. Or
measure grill -- the grill diameter will indicate model size
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OPTIONAL ACCESSORIES
Wagon wheels make the Kamado portable and como ur lwo

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1) Romovb damper lop and tully opan slldo vont door.
2\
SYARNNO A FIFE II' YOUh KAIADO
Ljtl lld, making sur6 thal hhg€s !.c In lockod polt on and
r€r|lovo gnll.
Placa lour sh€€t! ot llghtly qulhod ruwlp.p€r on tho grato.
Ploco lwo or th.s€ dr Indl Clv!| ol hdll tg r@d gn tor| ol
thg popor. Th6n plrca latrJ|l ctttrcoal! oa1 thcrn.
1l Slarl your tu6, llghtlrt thc li.rrpa{r. with lh. d and both
drafi and v.nl o9€n. lhrn clora lld io gbtlln tho tul ofiact ol
lho dr.fl. lf n€co!!!ry, ttln tha d'!i by wavtng e pircc of
c€rdboard oa mtgllha |n Ironl ol lha llld€ vonl door lo torc!
air hlo lhg Kam!(b |r I ballowr,
5) Afid th€ tlrlt 5 mlnuLr f,'h.n lha p.par haw bonEd rwry
8nd dlano.l h6! bagun b lchl opdr thc lld, rdd tha p,q|r
arnounl ol ctrarcod! (to ndch thc total indicalad in d[rt
pag6 7) errd dooc lha lld. W.I .bod t9n to fifi!.o mtnutr!
and opon ths lld, lbka or aorlad ltF flr! whh thc Ookor to
meke gure all th. cirrco.| wtll llghl Thon |rpl.cr tha g.tll
which shoold ba llghtly ollrd.Your Kam!(b ir roady to u8€.
You may thgn add lhc tooda whlch you !,9 c@ldng to tho
9dll.
6) Clod6lid 6nd adiult tomporeturu by rogutating tho damp€r
lop (or 8lk € mstll lop) and sllde wnt op€nings according to
lho inglruclbo.
PLEASE NOTE' Thg rillrt moment lo start @oking on yo|Jr
Kamado i8 whon you notica a r6

TIPS FOR USII{O UESOU]TE rcOD C}IAFCOAL
FOR KAIADO OOOKINO
100q6 nalural m$qull€ vrood charcorlcorrla! Irom th9 ruggad
hard$r@d ot lh6 me.qullg U€!, lgund In lha routlr e.t rlglon
ol thg Uniljod StaloB. Cooklng wllh maaqullr l! now b€comlng
! L,9rlta ol the homo ba.blcucr bacrux ol lt! tlory cooklng
quEllty 8nd thc tady fia\o. lt Inplr|t b dl klndt ol food, But
the hl€bry ot msoqulto ircod cooldr[ drbr brck o\r. r hun&€d
l/oar! In Amgrlcr lo lhc culhrry lllt ol lhr Comlnchc! and
Chuckwagon cook! ot thc ady tlouthv'.ti. And In Jlpan,
m€aqulto s,ood chlrcod o. "Sunl" hta bacn ulrd .! haatlng
and cookhg tuol br hundFdr ol yc|r!. Today, duo to hlgh
p.oducdoo co!t!, "suml" lr utad mllnly In Jlprng3€ lp€clalty
nad!u€tl|!,
Tho 6xclush/6 qualltlo! ot pul6 mosquito charcoal arg:
li burns al a hlghar lcmparllu.o and cooks lastor, s6allng In
nalural iuico3 and lhw.!.
Mgsaulto rvood chlrcoal h!! a @nalglent. gvrn burn wlth no
lluctuatlon! and fl rr.-r.rp!.
Wh€n u8lng Ih9 !!rnc rolum., m€squlto $/ood char@al burng
lwic6 aB long !! chrrcoll brlqu€ts.
Tho€ aa€ m chmlcdt o. lddllh/ro in natulal masalno 'tgod
charcoal.r In chrrcod bdquot , whlch may atl€ci lbod ffayor
CLIAN UP T NE.IJO}ITII{O PhOCEDURE
Athr @ldng a partcularly gr66dy mo6l such as ribs or hemltgart
wllh ! lot ot tat, romov€ m€at lrom the Kamado. Th6n
tatrira f! demp€. lop 8nd op€n fi€ drqlt door all lhe way,
L|trlrg fia dorn6 lid cloi€d. L6t tho Kamado bum lhis way lor
la bn mlnutc!. Th€n cloe€ both damp€r and draft co.ndetely.
llt| tsadura lolg heat bulld up enough to d€an th€ intsrior
d5 ol thc Kamado t om groeso and splslt€rlng. A8 th€
l(.|tlaab cool!. ths r€lonlion ol hsal within lho brid( w6lb wlll
baL ||v.y .ny 9r66ec and sdanerlng - JUST LIKE A SELF-
CI,"EANING OVEN,
Llo|t .t.llghtlng tlg Kamado, cl€en out th€ Esh€s by scraplng
|hor ou| th,ough the slid6 dratt door wlth poker or by Bcoopl.lg
dlom qI ftg.n b€lo{, tho grato. Nevgr try to lltt out thg firgbox to
daan oul thr $h€E. Use tho pok6r to cloan th€ ash€g grlt frg.n
batiraao tha nt€box and th€ oubile wall. (f il b q-|plebry
@ld dow'r lnd cob you may u6€ vacuum d66n€d
Araf udng lhe Kamsdo, th€rg rvill ba e|r|6 r.e€rvsd ctrarcoal
taoaa yrhlch may bo re-lit and r9.u8€d abng with ggvsral or
ttgl ttalv plocos ot charcoal. Pl6a96 eppfy sarn€ mothod Af
ltli'rg | firc In your Kamado on pag€ tO.
12
13

CONTROLLING THE TEMPERATURE
The secret of Kamado cooking is to control the temperalure
and, with practice, it becomes easier.
Correctemperature is obtained through proper dratt control by
adjusting the damper top and the draft door lf you prefer a
smoky flavor in meats, close the damper lop more and open lhe
draft door. Leaving the damper top open 1/3 and the drall door
open 2/3 will give you the same temperalure as opening lhe
damper to 2/3 and opening the draft door 1/3; lho lormor will rncrease
the smoky flavor of meats but lhe charcoals wrll burn
faster.
The more you open the draft and vont, tho highor tho tomporature.
You may use oven lhermomotor to check the temperatur ol
Kamado until you becomo famihar with differentemperaluros
AVERAGE COOKING TIMES
Roast Beef (8-15 lb.)
Chicken (whole or cut)
Ham .........
2- 3hrs
40-60 min
2- 4hrs
Turkey (whole, stuffed, 18 lb )
3- 4hrs.
Turkey (whole, stuffed, 12 lb )
3 - 3tlz hrs
Leg of Lamb ........
3 - 4 hrs.
Steak & Hamburger
8- 10min.
Ribs
30 - 40 min.
Fish (baked)..:....... ........ zo - 40 min.
(smoked)
2- 4hrs/
Shrimp
6-10min.
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TEMPERATURE CHART
Approximate
Draft Door
Temperature
700"F. for cube steak, round sleak,
or any steak less than one inch thick
500'F. for barbecued chicken pieces,
ribs, hamburgers, thick steaks
350-375'F. for roast beef, pork, lamb
::r : :i:i ilrers ano mears
be smokeo anct roasred
rnar wrl
r:;L"'pourtry'breads'?nd
row 150.F. ror cord smokins jerky and
O [f
to quickly lower lemperature or tlame
o
to extinguish coals after cooking
N( ) I t Dark portion is closed area. White portion is open area.
Arry r;ombination of the above will give you differentempera_
irrrr'., f hese will vary slightly with outside weather conditions
ll tlrrrperature is too hot, close the draft door a little more. lf
tr'nrl)('r-lure is not hot enough, open the draft door a litile more
tl.,r' ;r srmple oven temperature thermometer inside on the grrll
lr y1r11fy actual temperatures.
15

COOKING METHODS
Initially, use a high temperature to brown the meat, then reduce
the heat by partially closing both draft openings. (The domed lid
always remains closed during actual cooking.) Practice will enable
you to set and maintain the temperature as easily as in
your oven.
You may use a simple and inexpensive oven thermometer
placed on the grill until you become used to adjusling the temperature.
Because the Kamado is constructed of heavy earthenware,
the heat does not dissipate as in metal barbecue units.
Less fuel is needed and cooking time is significantly reduced.
The heat circulates in a manner which cooks your meat from
the top as well as from the bottom, so a rotisserie is never
needed. Of course, whenever you are grilling meats such as
steaks, chicken pieces, ribs, and hamburgers, etc. turn meats
over half way through the cooking time. The first few times
cooking with the Kamado, cook typicalbarbecued grilled meats
such as those just listed Thrs lets lhe inside walls become wellseasoned
so thal the rnside will reflect heat more etfectively
when cooking roasled meals without needing to turn.
AS A SMOKER
Perhaps one ol the greatest advantages in owning a Kamado is
that you will be able to prepare your own smoked meats. A
handful or two of moiqtened hickory chips added to the glowing
coals is allthat's required for gourmet dishes to please the most
discriminating taste. The more wood chips added to the charcoal,
the stronger the smoke flavor. Be sure to use whole chips
or chunks of wood and not pulverized or saw-dust wood chips.
A few green leaves or fresh twigs from a fruitwood tree or alderwood
tree will delicately and delightfully season meats when
sprinkled over the coals.
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COOKING ON TWO LEVELS
I f 'o
Krilrrit(to rs equipped with a removable Fire-Ring insert lo_
, ntrxl rtrror:lly below the cooking grill. Therefore, you can put
two 1;rrtt:, rrr al the same time for exlra cooking capacity. When
grrttrrrl; :.toirks or hamburgers, which will take up the entire top
grrlt you cirn put an extra grill underneath the Fire_Ring and
r rxrh lrrrkud potatoes and/or corn-on-the-cob on the bottom grill
at tf r' srtrno time. However, you should not try to cook steaks
rrxl lrru'burgers on the bottom grilltoo, as the Kamado is de-
'rr1;rrrxt for grilling meats only on the top level.
Arxrllrrr uso lor a bottom grirl would be for smoking meats over
n krrl; lxrrrod of time at a low or cold smoke temperature. Since
tlro* wrll tn rorativery ritile heat when smoking meats to cure
nrxl l)rr$orvo thom, it is possible to double the capacity by
unrrg lwo 1;rrlls at the same time.
16
17

WOK COOKING IN A KAIIADO
The wok is an ancient Chinese cooking pan made from heavy
tempered steel and is bowl shaped. lt has been used for centuries
in China and can be used with the Kamado.
Before using the wok, wash it with a soap pad, dry it, then lightly
oil it. Remove the grillfrom the Kamado and set the wok down
inside the ring. A high heat is best when cooking with a wok and
foods are tender, crisp and tasty yet thoroughly cooked. Closing
the Kamado eliminates the need of a wok lid.
Remove the grill and place the wok pan on the Kamado Ring.
Leave the domed Kamado lid open so that you can constantly
stir the meats and vegetables as they are cooking in the wok
pan.When cooking in'the wok, use a tablespoon of vegetable oil
in the bottom of the pan to keep the food from sticking. Most all
of the cooking is done up on the side of the wok and out of the
oil so that everything comes out crisp and tender rather than
oily or sauteed.
18
BEEF TERIYAKI
of
2 beef loin T-bone or sirloin steaks, about
1 inch thick
t/z cup naturally brewed soy sauce
'r/+ cupdrywhitewine
2 tablespoonsugar
t/z teaspoon ground ginger
tA teaspoon dry mustard
1/a teaspoon onion powder
1 clove garlic, crushed
Place steaks in shallow pan. Combine soy sauce, white wine
sugar, ginger, dry mustard, onion powder and garlic, stining
until sugar dissolves. Pour over steaks; turn steaks over to coat
both sides. Madnate 20 minutes, turning over ogcasionally. Remove
steaks from marinade; reserve madnade. Place steaks
on sprayed or greased Kamado grill andcook 2 to 3 minutes on
each side orto desire degree of doneness. Brush occasionally
with reserved marinade.
Makes2to3servings
o[l
TASTYT-BONE
4 beef loin T-bone steaks, about 1 inch thick
Cracked black pepper
Garlicsalt
Sprinkle steaks with pepper and garlic salt. Place on eprayed or
greased Kamado grill and cook 2 to 3 minutes on each slde or
lo desired degree of doneness.
Makee 4 rcrvlngc.
19

OE
AU UNG SUXTER SIEAKg
?6 cu9 toriyaki balbocuo morinedo 6nd sauce
2 porJnds b€€l sirloin sleaks
rA crrp w6t6r
4 loaBpoon com3tarch
I tablespoon 3uglar
Pour tonyaki sauc€ ovor Blodls in a ahsllow pani madnal€ 15
lo m mlnulg!, turnlno lt!!k ovor o@aglonally. Fomovo trom
ma/nadg; reaa e mldnada Placo sloak on splay6d or
gaoasod Kamado 0rlll rnd cook 2 lo 3 mlnutes on each alde or
lo d€olrod dog.6€ ot donana!! Moenwhlle, blond logslhqr rA
cup ol rggervgd madnlda wlth wltor, comstarch and 3uoar in
3auc6pan. Cook ovar mrdfum hoal until sauce lhick€n8, stining
con3tantly Sowa wlth llark
M6kos4lo6sorvingl.
OD
TASTY SIEAK TAFIXADE
2 poundt lny lhiat lloek
2 toaapooi! gadic powdor
2 lsasp()ona onion powder
4 leaapoons lonron iuice
2 labletooons worcoslershiro sauce
Spdnklg t/2 garlic and onion powder ovsr on6 gide ot 9leak,
*g* Inlo m6at rvilh lolk. Spdnkl€ rA lsmon juice and Worcoat0lahh6
aaucg on moal and work in wilh tolk. R€p€at lor other
ride. Let gtand et room temperalurg 'A hour. Cook to doslrod
clonenasa.
20
ATEAK AU POIVRE
OD
2 pound bool sirloin 9to8k, about I r/z hchos thlck
I lablo!poon cracked black pepp6r
r,t cup tarlyaki barbecu€ marinade and gauce
2 lablaapoons brandy
I lablcapoon salad oil
lFr.rfb both .ld$ ot steak with poppgr; pr€ss into Bt€ak.
Cdribi.ra la.lyakl Beuc6, brandy and oil In laEg tlat baking dish
lrga a.rouCh lo hold st6ak. Marinalo slsal45 mlnulqs on €a(tl
a6a Fafiovc lloak kom marinade; rgg€rve marinade. Placa
alital dr ap.lyad or greased Kamado grill gnd cook 2 to 3 midrb
sr .rch 3d€ or lo desirgd d€gree ot dond|9so. Brugh c-
caErally wtlh ro3owod marinad€.
Mak€a 4 s€.vi.rgs.

i
o[l
PEPPCN4FLL STEAKs
I b€slgyg roond Btoaks, ebout I inch thk*
Soaaongd meal londorizor
Coar8e OrlM black p€ppo.
Ste6k Sauc6'
Llghtly lrristan bolh Eid!! ol oloakr with wator, gprinkle gen6rougly
wlth meal londodzrr. Pl9rca gntire sudaco ol stoeks with
lort: 16l dlrxt at .oo.i llmpdafuaa lor 15 minul€3. Sprinklg
bcrtr 8i.168 ot gtgaka with plppar; pro39 into gtgaks. Pl6c6 o,r
gprayed oa groarad filmldo orlll and cool 2 to 3 mlnutos o.l
o6ch 9il'9 or to doairod dogGo ol donsn€ss. Sorv6 with Stggk
Sauca'
.STEAK SAUCE
I irbblo@n @mttlrch
I tabblp@n ndurally brrwod !rcy s6t c6
r/. lallpooi dry nuttlrd
t/b larlpoon g.d'c Fidcr
% c1Jp wltar
2 tarelp@n! butla. oa margarino
I b€ol boulllon c1/b!
tA dr9 r€d wing
Thoroughly coanbln€ comdlrch, 6oy 8auco, mlstard 6rd gadic
potrdea: E€l aliro. In lauc€pan @mbine wate., bunor or mar
garino and beerf bourllon: ho6t until trouillon cllbo dissolv€3. Str
In rgd wino a'|d soy sau@ mixlur€. Cook, stining constantly,
o\rar ngdlum h6al, until sauco @mog to o boil.
Makea 6 36avln9g.
OE
ILAI{K STEAK A LA FRENCH DFESSII{C
Bonbd Fronch salad drossing
I or 2 boet flonk 8lgak8 (aboul 1 pouM each)
fqr F..rrh droloing In lhallow botd lar96 onough lo hold
LaL Plao! rta.k! in di3h; ium over to coat both sktes. Matiid
2 b 3 houl' or ovomight in rgftig€rator; trm aloaka ovor
@.||o lly. Ramov€ sl€aks. rosorvs madnado. Placo stgakl
cr F.tyad o. gra$€d Kamado grill and cook 2 b 3 mlnuiea on
adr alb q lo darirad dogr€€ ol dononoss, bauShlar0 occa-
5t*t wth r[arvod madnadg. To s€rw, carva gqlta o,aln
Ir Ytt ihxr alloar
Makg€0loE69rvln0s.

OE
OD
CHEF'S FLAI{K STEAK
1 bo€l llank stgak (t 72 to 2 pounds)
1A cup teriyakl ba6€qu€ marinadg a.ro sauoo
1 lable8poon salad oil
1 toaspoon lgmon luic6
Y. toegp@n oround 9lng6r
score both sdos ot !tc!k In dled\ond pan0m. Measuro toaiyekl
sauco, salad oil, l6mon iuico and ging€r into plastic bag. Add
sloak, pro99 air out and clo6o lop socurely Marinato t hour or
nDr€. k6€pino 9t0ak r! llat eo poasibte Turn bag ov6r siovorel
timgs lo coat 3toek ihoroughly Removo stoak trom marinads;
rosotuo me.inddo. Pled! !to!k on spreyod or grsasod Kamado
gnllaM Cook 2lo 3 mlrutc! on oach sid€ or todesir€d€grge
of don€ness 8.u!h *ith mlrlnade durang cooking timo To
s6rvo, cerve acro!! grtln In|o vcry thin stices.
Makes 4 s€rvings
CHUCK STEAK TERIYAXI
?'a pound chuck sleak (aboul I rA Inchgs thick)
lJn!€asoned InslSnt moat lotrdorizor
cup lorayaki barbecus medneds and sauce
| | can (6o2.) tomato Pesto
!/. CUp aoladoil
?rlrat cfrircl daak wilh meal tendedzot eccofding to l8b€l dinFlbrt
i/ban*hll€, combino te yakr aauc6,lomalo pagle and
C. !|dr b0 ol nroet rvith pan of saucs. Placa msat on sprayed
t gtllrd Ka.nrdo grill and cook 6 to E mlnutgg. Tum ovea and
ltar $lh .dd$onal seuc€. Cook 6 to I minulo or to d6i.€d
ogf, of (bncnoSs H€at remaining sauc€ lo so.ving tgmpgraltl.
trd xrva with sleak
Mak€3 4 s€rvings.
24 25

EAST-WEST ROAST
otl
3 pound boneless beef roast, tied (chuck cross
rib, round tip, rib or lointip)
r/z cug naturally brewed soy sauce
r/a cup red wine
t/+ cup salad oil
t/z teaspoon lemon & pepper seasoning
tA teaspoon seasoned salt
Place roast in large plastic bag. Gomblne soy sau@, wins,
salad oil, lemon & pepper seasoning and seasoned salt; pour
over roast. Press air out of bag and close top securely. Marinate
6 to 24 hours in refrigerator, tuming meat over several
timos. Remole meat from marinade; resowe marinade. Insert
meat thermometor into center of roast. Place roast on Kamado
grill. Gook untilthermometeregisters 160'F. (for medium), or
to desired degree of doneness. Baste occasionally with reserved
marinade.
Makes4to6servings.
ROYAL ROAgT
on
?{r cupdrysherry
tr'r cup salad oil
th cuglemonjuice
2 tablespoons naturally brewed soy sauce
1 tablespoon seasoned salt
1 teaspoon black pepper
I teaepoon onion Powder
I teaspoon garlic Powder
lA lcaspoon celery seed
E pound boneless beef rib roast, tied
tttomtlghly comblne sherry, oil, lemon iuice, soy sauoe, sea-
E ad lrlt, Uack popper, onion powder, garllc powder and celt,
aaad. Inrgrt meat thermometer into centor of roast. Place
fOd on Kemado grill. Cook, brushing frequently with sauce
Ulll hattfiometer registers 160oF. (for medium), or to desired
fena of doneness,
Makes 12 servings'.
of
TERIYAKI BURGERS
Aorp|rf.ty dlrcolve 1 package (11h oz.l instanterlyaki sauoe
ar tor hrmburgers in 1/a cup water. Add 2 pounds gound beef
rrf mrr lhoroughly. Shape into 6 to 8 pattl€s and cook on
qrryd or greased Kamado grill 2 to 3 minutes on each side or
tr rbrro

o[l
HASTY-TASTY HAMBURGERS
2 pounds ground beef
l/a cup naturally brewed soy sauce
2 tablespoons inslanl minced onron
1 teaspoon lemon & pepper seasonrng
1/z teaspoon dry mustard
Thoroughly combine ground beef, soy sauce, instanl minced
onion, lemon & pepper seasonrng and dry mustard; lel stand 1O
minutes. Shape into 6 or 8 patties Cook on sprayed or greased
Kamado grill 2 to 3 minules on cach side or to desired degree
of doneness
Makes6toSservinos
olf
BURGERS YOU'LL RELISH
2 pounds ground beef
't/a cup teriyakr barbecue marinade and sauce
2 tablespoons instant minced onion
2 tablespoonsweet prckle relish
Thoroughly combine ground beef, teriyaki sauce, instant
minced onion and pickle relish. Shape into 6 or 8 patties. Cook
on sprayed or greased Kamado grill 2 to 3 minutes on each
side or to desired degree of doneness.
Makes6toSservings.
28
i
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II
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['f
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tf
IIARBECUED SHORT RIBS
'' I rr rrrr '
l:, lcirn beef short ribs, 3 to 4 inches long
, , r rl) lr,rryirki barbecue marinade and sauce
' I r r/l) ()r;ilt(Je marmalade
I lr,,r,,[)(x)r'l garlic salt
' tr,,r.,l)oorr lemon & pepper seasoning
r ,rrrt rrlr,, rrr large bowl. Thoroughly combine teriyaki
, 'r rrr,;,, rn,rrnritlade, garlic salt and lemon & pepper sea-
, ) I'i 'r/r
,vr,r rt)s and stir until ribs are well coated. Cover
r,r rr,;,,r.rtr. tt lo l0 hours or overnight. Turn ribs over Occa-
| , lt.rrrovr,rrlrs from marinade and drain thoroughly on
,r,.,,t l,.rlr'r rosorve marinade. Cook ribs on sprayed or
r r I r. rrrr.rrlr rlrrll about 1t,/z hours or until meat begins tO
,, t,, ,.,. turrn(l over frequently. Brush with reserved
r rr' ,tq11rrr,; l,r,,t 20 minutes of cooking time.
Makes4to6servings.
29

OD
OD
CBISPY.CUEO SHORT RIBS
4 poundg b€91short ribs,2r,& Inches long
Y2 cup naturdlly brewgd soy sauce
7. cup wal6r
I lablospoon 9ug6r
1 lable6poon sos€m€ s€€d. toastod
1 ioaapoon hol poppor sauc6
!/2 toespoon garlc powder
Scoro noaiy gide ot ribs, opposrte bne, th 'r'ch apatt, th inch
ds€p, lengthvriso end crosswr3o Blend together soy sauco.
walor, suger, a€same seod, hol poppor slauce and gartic powdor,
stimng until rwor drlsolvos Pl6co ribs in 16.90 ptastic bag i
pour s6uca ovgr nb Pross 6r out ot b€g and cbs6 top s€curely
Maainate in relrigorato. 6t loest 2 hours Ramovo ribs tiom
marinade and plgc€ on rprayod or gr6as6d Kamado grill. Cook
10lo 15 minutos or untlc.rspy brown, tuming over tr€qu€ntty
Makos 4 sgrvings.
WESTER KAAOES
2 tEnoloos tonder beet sloaks, aboul I inch thick
,/,, cup tonyaki bErbecue merinado and Sauce
2 lablclpoonsalad oil
I cup p|noeppte chunks, drainod OR, lr€sh
p|naapplo chunkod
I ba*cl chorry lomato€s
Csl ataat. mto I,hch cubes; pior6 m€at ggveral timos w h
El ao mrrh.(l! c6n pen€l.at€. Combins leriyAki sauco and
oa Aac. rnaat cubos In plastic bag: poui gauc€ ovgr Orb€s.
A-a arr ool ol b6o and closo top s€cltroly. Marinatg msal
Atia alDut I hour, turning bag ovgr occasionally. Romovg
ait lrqi maflnrdoi reservo madnadg Thr06d cub6 onto
.Dost 'r'r-rnch apart. Thrsad pin€apf 6 chunks and
lfba -ia.t
togathar on soparato ske{ors. Aacs meal sk€wors
trttF d grc.!6d Kamado gri ;cook 3 to 4 hinut€s. Tum
In d. tFa gn€eppte and tomalo 9k€wers oo grill. Baush
a |b!r ||lh tarorvod marinadg; coo* 4 minuteC bnger or
a t-tt (ber.a ol don€ness.
Makos 6 s€rvrngs
30 31

o[l
o[l
LETOIY BEEF KABOES
1 cup vinegar
2 tabloSooons olive oll
2 tablggpoon8 nafurally brsw€d goy sauce
2 t€agpoons in3tanl mincod onion
1 lgaspoon larragon l6av€a, crushd
1/2 tgeSpoon USck poppor
! toalpoon gerlic Powder
2 pourd! b€€l slrbin oloak. I inch thick
I |omon
12 !m6ll wholo bay leevos (or larg€ loaves cul
inlo l -inch souarosl
Combine vrnogar. oil, soy sauce, minc€d onion laragon
leaves, p6pp€r and gerlrc powder in sau@pan Bring lo boil, rsmov6
hom h96l and cool lhoroughly cut sto6k into l_inch
square oocos; slir Into s{ruco and marinato lor t hour' R€mov6
eods from lomon and cut crosswis6 into 4 sh@s cul 6ach gllca
Into 3 wodge.shap€d pi€ces Romove moat lrom marina(b;te
r€rvo mannadg. Throsd skgwors with b€ol qrba, lgrno,l w6dgs'
b€€l cub€, bey l€al and ond with bool cub€. Cook on sp.aygd
or grsasod Kamado grill lot 3 lo 4 minutes. Tum kabobo oYer'
brush with lessrvod marinado and clok 4 minules ltngq ot lo
dosir€d d6gr€o ol donenoss.
Mak6 4 servingr.
TAI{OY SHISH KABOES
a pouardl bon€l$8 trggh lamb lhojldor,
trlmm€d ot gxcla! lel
cup r€(t wln€ vnogaa
th cup allad oil
Cr4r ladyaki barbocug madnade and sauce
I l|lrbapoon soasonod aalt
I hDbrpoon parsioy f 16k68
tth lXlpoonE ogrlic towdOa
I lXapoon oround 9ing6a
r,t ftFon lemon & popp6. lgaloning
h baapoon thymo lgavos, cn lh€d
y. batpoon crushod r€d p€ppga
I bay Lrl
F ilid, Thrard lamb o. o !kov,.r!, alod rA inch
G b qr rC0yco or g.ea8€d Ksm4b gnlt !.rd @t 3 ro
a li|- tur! fabob! ovor, brush wlth marlmdo and cook 4
L !rea. o. to dalk.d dogrg€ of doner'sss
6 eervinos.
32
33

OD
of
SAVORY ORILLED PORK STEA(
2 tabl€spoono b.o,m !Wsr, p6c*od
2 toaspoong cuny powdsr
r/. c1Jp naturally brg{,od soy sauce
1 can (l5oz.) tometo !6uco
1 Smqll onlon, choppod
4 lo 6 @d(!l9al9. about lA.inch thick
Bl€nd loo€thgr brown lugaa and curry powdd in Bmall sau@-
pgn. Gradually stir in loy 3auco, lomalo sauco 6nd choppod
on|on. Brir[ lo bdl, r€du@ hoal 6nd simm€r 5 minules, slirang
hequgntly. Romov€ kom heat and cool to room temperalu.e
Place steaks 1n large plaslrc bag pour marinade ov6r sl€aks.
Press arr oul ol bag and close lop securely Place in shallow
drsh or pan Mafinatc 4 to 6 hours or overnrghl In rekrgerator
Remove sleaks trom baq rasarve mainade Place steaks on
sprayed or qreased Kamado gnll Cook 10 minutes on each
sde or unlil well nrc Basle occasionallv wilh reservod
|nannado. Hoai romeining saucs to sorvrE tamporaluro ard
sgrvo rvilh moat.
Mekes4lo6servings.
8PICY POFK SPAFEFIBS
a ;nr.|dr lr.!h pork sparorib
Orro ooracr
b prpcrr
ot|r..f
trcoad ||x
hr drorda
ba|tta.y
tttnr
lri
Marinado:
r,t Cup bown s€at
% C|.p brwi ssrco
rA CUD A- rbet sauce
1 T wgaEo3to|lhlae Bauco
2 T puao l€aioal lulco
Y. Crrp Golb codd.tl
or wtlio wino
T (t8uo3roo)
l.rd @t en additionat OO mn.
t'l
36
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SPICY BABEECUED SPARERIBS
gtripB l6an Pork 9p6roaib3, crad(€d
(about 5 pounds)
th cup naturally bre*od 9oy gauoo
th c1Jp dry sn€rry
,/2 cir9 tornato calsup
2 tablgspoons Inslant mincod onit r
t lebl63poon 3€a9on6d salt
I loa8poon dry mustard
I t663poon ground gingcr
1 loaspoon gerllc powder
1 loa3p@n lomon E p€pp€r soasoning
Trim 6xc6ss lat lrom spsrefibs Thorougnly combine soy
s6uc€, thsrry, catsup mrnced onron. seasoned sall. dry mus'
l6rd, ginger. garhc powdcr and lemon & p€pper seasonrng
Place spareflbs In largc pl.slrc bag Pour sauce over rlbs,
ptess ar oul ol bag and close lop securely Marinale 4 to 5
hours in relflgeralor Remove rtbs lrom mannaoe; roserve
madnade Place flbs on largc sheel ol heavy-duty aluminiuh
toll. Bring 2 long ends ol lorl up over ribs; told down twica until
loll rorG on nbs. (Soam shoud b6 in contor ol pad(Eg€.) Fold
gards dorvn twic6. Placo package on Kamado grill;cook 30 mlnuias
o.l oadt sido. Removg tibs from fcil; r6lum dba lo grill
Cook 15 lo 20 minutes iongor, or unlil goldgn brown; tum attd
brugh lEquonty with rosorved m6.inede
Mak€s4lo699rYlng9.
3E
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nroEn ucKtl{' 3P
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ARERIBS
I p.ck.g6 (1 rA oz ) inslanl t€riyakigauce
nlr lor aosrerlbg
l/b qrp wdcr or dry whltg wlne
t r,f lo 3 pounds pork sparoribs
Orllbly dlrrolyo tsnyaki gauco mix in wsler or vrin€. Cut
|Jtta hb rcrvlne-srzo p|6caai plaoa in 16r!6 plastic bag.
hr rn onr rtu, pre3s ai. or.rl ol @ and dolg t@ 8€ctiat.
lbtral a b 5 hours or ovomigtn in lr rlgE .b{: lum bag
F nhndry Romovo rib6 fto.n nDrlnadt; r4orve
ti,l$, PLaa rib! on spray€d or 9.9€rgd lGmEdo gdll and
d { t .!|,iar to I hour or untilwolldo.ro: ba8iE tr€quonty
|.t nfrrad mrtn.d6
Makgg4to0sgrvlngs.
lrrsl rA hour
ntn.|.rtd coo*rng tim€
o
E
n
PORX ROAST
'IAVONFUL
a lErnda port roast
a gf|E clovos crushod
I orba quarl6r€d
ti- ari ftd on|on on hot coals. Put m6al on gdll and ad-
r- b md dretl door 1o firsl satling 6bove Cook lor
r .r.r
-i!! D .qo.l drmp€r and draft to g@nd s€lirng for re.
.,
-.F:
.)(narrE lrms (approximatoly 3 hrs.)
Mak€s4to69€Mn0s
39

OL
OL
ii
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POFK ROAST WTTH FOLYNESIAI{ GLTiZE
6 lo I pound bon€le$ pod( iotn rcaBt
Polyn$ian Gla2e'
lns€rl megt thermotnot6a Into @ntd of ro6st 90 bulb is c€nlorod
bul r|ol rsBling in tat. Plac€ ro69t on Kamado gdlt and cook until
th9momoier .oglstors t 70"F., about 21l2
to 3 hours. Oudng last
g0 minulg3 ol cooklng tlmg, brush sevoratim6s with Potyn+
Sian Glaza'
.POLYNESIAN
GLAZE
7. cup Fin6apple prggervss
tA cup nalurally brgw€d soy sauc€
1 lablespoon Eo9amg s€gd
rA toEgpoon ground ging€r
tA tsaspoon garlic powdor
thoroughly combinc pinoappl€ presorves, soy sauce, s€samo
s,6od, ginger and g6djc powder
tdak€s I lo t0 s€rvings.
ONTO D HEAD HAII
t lo lGpound canned ham
I ctn ( l lb, 4 oz.) slic€d fin€spplg
tt orp o6ngg mamalad€
lA drp ld{yaki barbecue marinEdq {|d sauc6
rA oup brovJn sugar, lirmly padcd
i |.lLtpoon butior or marggrir€
lA Laapooi ground ginger
lila Ltlt(Dn ground clovg9
Ithttchino chorrios (optonal)
It ln tlrmomot6r into centor ol hem Pleco hem on
h gT and cook until thermometer€gigiers l/O'F.'
I I t/l b 2 nourr Moanwhile, drain-pinoapPle, rgg€rving 4l
ct lrr ryrup, orangs marmalade, t€dyaki sauce,
I fF, Xibr or margarine, ging€l and clovos in sauco_
JII t,l ldlt molts, slrrring constanly. Abo{, r/2 hour
&
4l

OD
TANGY LEIIOI{ CHICKEI{
rA cup loriyaki bad€cue marinade and sauce
1 tablsspoon iNlar minc€d onion
1 teaspoon gralod lgmon rlnd
2 labl$poonr l6mon juico
3 fround broiler-lryor chickon, cut-up
Comb|no loriyaki souco, onion, lorDon dnd and l€mon juice.
Plac€ chickon piocos In 16190 plastic bag and pour sauco ovor
chicken. Pross 6ir oul ol bsg and clos€ lop securoly. Marinat€ 6
lo 8 hours or ovomqhl In rotrigorator. Tum bag ov€r o@asionally.
Refi|ovo chfu*en; resgwe marinade Placa chicken on
spray€d or greas€d KamEdo grill and cook 45 minulss or until
woll don€. Tum and boste wilh res€rved marinad€ evory 15
MNUrcS
OUICK TERIYAKI CHICKEX
OD
I plckage (l !,a oz.) inslanloriyakiaauca
m|r lor chlcken
,r', cup wllot
3 pound boiler.lryer chicken, cut-up
clt|9LLly dltaolve toriyski sauco mix in water. Pl6c€ chickon
tsa h b.go plalllc b6g; pour seuoo over chickgn. Press ak
f, C i{ arn cble lop securely Marinal€ 4 lo 5 hours or
o,llre h ralrhorator Removg chic*en; r03e o marinado
tlo d!|ol.n on rprayed or grses€d Kamaclo grill and cook 30
b |1| |n|isba o. untllw€lldon6. Tum chickon pi6c€s ov6r6v€ry
ll il|raa and brulh wilh res€rvgd madnado allq each tum_
Q
Mak6s4to6s€rvims.

or
lirst
r5'20 Mrn
TURKEY A LA KA ADO
o
L
12 to l6-f,ound turkoy, kozen
Salt
Eutlor or merganng, mellod
Peooor
Jhaw turk€y accordtng to package instructions; romove gibtol
pAckago and neck Finso bird insrde and out, drain and oat drv
rvith sbsorbonr papor. Rub skin and cavrty tigh y wrth ;eh. In'-
s€n meal lhermomclor in c€nt6r ol insid€ thigh muscle or in
thick€sl parl of broast muscto. Brush skin thoroughly tvith butor
or mergarinoi sprinklo wilh f,opp€r S€l turkoy On Kamado gnll.
Cook about 3 hours, or untrt thormomeleregistsrs t7a"F.
Basl€ turkgy occasronalty with bun6r or margaring whil€ cookng.
Makes 12 to 16 servings
t
t
RANCH-SWLE TURKEY
4 lioton rurkey br6asts, thighs, or wings,
th6Wed
r^ cup nalurally brswod soy sauca
r/. cupdry whrle wine
| ? hblBooons salad dl
r, l.rlpoon parsl€y llakes
r/. larlpoon onton powdor
WLr ard dry lurkoy parts Combrne soy sauc€, win6,6atad oit,
Ittbt llrtca md onon powd€r. Plac€ turk€y in tergs plaslic
la. lErr r|lrco ov€r lurkey Press air out of bag and clogg tor|
FrJy Placc In rolrigerator and marinete 3 houE: lum beg
drt Ecaatonally Remov€, turkoy parls; tos,orv6 mannado,
,L.. rurt.y on spreyod or greas€d Kamado grjll and cook 45
rt:r b I Irour or untrl well dooo; bast6 with ros6rv6d
.rrrr.b dufloC l6st t5 minutos of cooking timo.
Makos 4 gsrvings.
44
t
45

or
SALf,O}I STEAKS SUPERB
% cup buttoror margarin€, melt€d
1 tEblespoon palsley llakos
2 lablosooons l6mon iuic€
1 tablesp@naturally browod soy sauc6
'l toaspoon garlic powder
I toaspoon dill wo€d
t loaspoon soasond s6ll
1/. toaspoon lemon E p€ppor soasoning
6 salmon sleaks, I inch lhick
Combine bunsr or marganne, porslsy llakes, lemon juice, soy
sauc€, gerlic powd€r, dill w69d, season9d salt and lgmon &
peppor seasoning; lot sland 15 to 20 minutes. Brush salmon
sloaks lhoroughly wrlh soasonsd butl€r; place on sprayed or
groasod Ksmado grill Cook 3lo 4 minutes, brush wilh mors
s€asonsd butter, lu.n over and cook 3 lo 4 minut€s long€r Jusl
bolore sorvrng. brush agarn wrth r€maining butler
Makss 6 servir€s.
BARBECUED [IIiII.FISH
of
6 small whol6 tish (gurfperch, mackorel,
lroundsr, rocHish, kingllsh or trout)
Sall
14 cup teriyaki barbocue marinado and gauce
Cban tr.h trnd romove h€eds Wipo tlproughly tvith dsmp cloth
c pao.r lo*eltng and sprinkl€ lighty with safl. Pour t€riyaki
Irc. hlo rhallow dish or pan Add lish and tum over sovgrat
Jta b corl thoroughly Madnato 15 minutos. Rgmov€ tish
idn rnar||radci reserve marinade. Pla@ fish on sprayod or
enaa...t Xamido gnll and cook, tumrng onc€, until lish flakes
dh lo.t Brush k€quentty with rsse ed marinado whib
-art li |. Cr{lho Totot cooking tim€ wlll b€ I to 15 minut66, do-
Ftlr{ up(trl thlcknoss ol lish Removotrom grilland 99.ve imnr-atalY
Makes4io6a€rvings.
SMOKED SALi'ON
otI
Proparg salmon in lhe sam€ manner as above. B€lor6 c@king,
smotholh6 coals wilh damp€nod wood chips. Placo salnlon
on g.ill. skin-sid€ down Cook m lo 30 minutes until flesh separal$
oasily with lork lt is not necessary lo tum salrbn ovor lo
cook bolh sides.
46
47

of
LEIONY LOBSTER SUPREME
4 lrozen lobstor tails (aboul I oz- €ach),
thaw€d
1,4 cup bunsror margarine, melted
2 tablespoons lemon tuace
2 tablospoons dry sh€rry
1 labl€spoonalurally brewed soy sauce
i/2 leaspoon parsley llakes
1,/4 leaspoon ground ginger
r/4 leaspoon lemon E pepper seasoning
1/a loaspoon papnka
Cui along und€rsidol lobsterlails with scissors. Poelback sofl
undersholl and discard Bend tails lo crack shell or insert long
skewers lengthwise betw€on sh€ll and meat to prevent cuding
Combine bunor or margadno, l€mon juice, dry sherry, soy
sauc6, parsl€y llak6s, grnger, lomon & pepper sgasonang and
paprika Brush lobgter m€at with sauce. Cook, moaty side up,
on sprayod or grsssed Kamado gnll lor 4 to 6 minutos Tum
tails ov€r. brush shell wilh sauce and cook 5lo l0 minutos
longor or until lobslsr m6al loses transpargncy Servo immedialely
with r€maining sauce
Makos 4 s€rvings.
or
OOURTET BARBECUED SHRIUP
? cups lomalo calsup
I cup win€vinegar
r/. cup naturally brgwod soy saucs
2 lablospoons instant minced onion
2 lablospoons brown sugar, fimly packed
? lablospoons lsmon juico
2 |rblospoonsalad oil
I taalpoon inslanl minc€d garlic
I tcalpoon dry mustard
r,,1, to$ooon basill€aves, ctushd
r.,1, l.itpoon black p€ppg.
,.i lcrtpoon rsd p6pp€r (cayenne)
| ,e polnds raw, medium-size shrimp
I it lE|(|nd8 sticed bacon
tprttrr c.tsup vinegar, soy sauce, instant minced
cr Ir(rn .ogr. temon juice, salad oil, Instant minc€d gar
-il
b (}v nr.l.rd rof,toned salt, basil leavgs, black popp€r and
r- lqi.. nr ..r,(:opan Bring lo boit, reduco h€at and simmer
ll irr,r.. Moflnwhit€, shell and devein shrimp, leaving
|| - |'r ( ,rr r.t.r! sl|ces in half and try unlil cooked, bul nol
afi) .) j, rtrrrl|lohly on severatayels ol absorbont pap€r
ll| l-.r, .r,nrr, shflmp; s€cure with wooden picks. plac6
0'rii.xt Kamado grilland cook 2 minutes on on6
-al,aFl.r li t n Jrl 0,,11 ;, mrnutos on other sido_ Serve, smoth€rod
-
bl- r- .!'x
"
lrakes 6 servings.
4a 49

o
OLD FASI{IOI{ED ZUCCHII{I BFEAD
3 €ggs
t c1,D oll
2 cup suger
2 tablospoons vanllla
2 cup gralod raw, unp€oled zucchini
3 cupllour
I tEblospoon baking soda
!/s lablesooon cinnamon
r/2 cup chopp€d nuts (optional)
In miring bowl stir to96lh6r llour, soda, baking powdd and cinnamon.
In anolh€r bowl b€al togeth€. €9s, oil sugar, vanilla
and zucchini. Stlr tlour mlxlure into zu@hini mixlurg. Fold In
droppod nuls. Pour betler inlo 2 gr€6s€d mot6l loal pans. Bake
on alory h€al tor ono hour.
50
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BARBECUEO VENISON
4 cuDs whllg wino
2 l9gapoona vln€€ar
uz cup sl
2 lqarront dry oaegano
6 podr ho6h gstllc, slic€d
5 lb€. vonbon deaka or chops
Combins tirst 6 ingrodionb to mako marlnad€ Add v6ni9on and
marinate tour lo six houro In r6hlg€rgtor. Place vonia

AAHBECUEO
OD
ARIZONA STYLE BIBS
4 lb3. leEn oork soars ribs
'| cup catgup
,6 cuo worcsslershtre sauce
I loasPoon chili Powder
d6sh ot tabaoco sauco
1 cup waler
Combino allsauco ingredi€nts and simmor tor rA hour Bro$rn
F.k spar6 riba on Kamado and bast€ dbs wlh berboct/o sauc€.
Kggp Kamado lid closod as much as possibl6, as dripping will
cause smoke. Cook sparo ribs until l6ndsr.
Makss 4 s€rvingr
OUB THANKS TO HUGH D, BEBGAMO
FOR A WINNING FECIPE!
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ROCK CORNISH
O IE XENS KAXADO
o
I tt 6 cornrsh gem€ hons
Xarnade
tt cup olivo oal
v. cup Jepenes€ Mirin (cooking
ric€ wine
2 t.blelpoons tresh lime or lgmon juice
bgatabla/horbal garni bouqu€i.
{2} 3' lono lhrnly slic€d gr6en onions or scallions
{2) 3- long lhrnly sliced carrot strcks
{2) C- long lhrnly sliced cele.y sticks
I .lnall bry l6al
lnaah watarcr€ss and/or cofiiand€r wilh Slems
I b C muahrooms
I olqrra ol garlic
fi|.o.qo.l
I 9ptrn applo
F0.fia
fb bt tldnoire nsck and giblet packagg; nns6 and pat
ta at Irr |nrnnrde and pour ovgr hens; cov6r and sgi 1
h, i.Jr{a.alo'r Bf ugh skin and cover wilh merinadg, lhen
aa d llr|ol|. hcns wnh whil€ p€pf,€i lhen paprika Ti€
aFarlra.b.l 0rrnr Inlo a bouqusl wilh kito string andins€n
L L awy add I mushroom, y2 clove gadic and slicod
;r # llu.. cevrly Wrap wing tip 6nd drumstick wilh
Ft ri ba b prrvonr scorchrng. Sel hons, broast upwardi
a l'i& g Cook hens lor 50 minutos and baste occa-
Fl-r r|.'rn.de 31325 degro€s. Lasl 10 minul€s, inc.€as€
LiFr.rurc
lo 375 degroes
Mak€g l-6 gervinos
(XJII I HANKS TO GFEGORY SHIKATA
I OR A WINNING RECIPE!

OD
SIIOKEO INDIAN.KATIADO SAL ON
||lI)? I OF RECIPES
5 lo I whol6 dressed salmon (with or without heads)
sliced l€mon
|emon-pepper soasonrng
bacon slices
heavy Kratt paper
burlap (moislenod wilh water)
wood chips, soakod
Heat lGmado (3 dozen briquets) until briquets aro whit€ with
ash. Covgr with wgod chips. Sel dralt as indicated so chips do
not burn, bul smoke- Season cavitios ol lish with lgmon-p€prpor
s€Egoning and arrange l6mon slices throughol.rt. Place bacon
on outside top of lish Wrap in two lhicknesses of paper (k6gping
bacon on up sid€) Wrap in moislened burlap (2 ihickn€ssos)
and placo bacon sid€ up on grill Smok€ tor 45 minutos Unwrap
and servs by op€ning cavity and litling out lilet sections.
Makes Sl2 servinqs
OUR THANKS TO R,W GRIFFITHS
FOR A WINNING RECIPEI
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