User manual HASTY-BAKE THE ART OF HASTY-BAKING

[. . . ] The Art of Hasty-Baking Owner's Guide & Instruction Manual Safety When using your Hasty-Bake oven, please observe the following cautions to ensure that your outdoor cooking experiences are happy and safe. Otherwise, toxic fumes will accumulate and cause serious bodily injury or death. Do not add charcoal starter fluid or charcoal impregnated with charcoal lighter fluid to hot or warm coals. Cap starter fluid after using and place a safe distance away from the oven. [. . . ] You will be able to reuse the charcoal that is left in the fire box the next time you use your Hasty-Bake. How do I regulate the heat in my Hasty-Bake? There are basically three ways to control the temperature of your Hasty-Bake oven. Outside factors such as humidity, wind and temperature are beyond your control, but you will quickly become experienced in controlling the inside temperature by using these methods: Amount of charcoal - The more charcoal you use, the higher the temperature. Position of the fire box - Lower the fire box to lower the temperature and raise the fire box to raise the temperature. Open the draft vents (and even the fire door) to raise the temperature and close the grill to lower the temperature. Owner's Guide & Instruction Manual 15 Beef Good Ole Hasty-Bake Brisket 1 10 to 12 pound brisket 3 /4 cup soy sauce 3 /4 cup Worcestershire sauce 1 /2 cup burgundy 1 /4 cup wine vinegar 1 /4 cup olive oil 3 Tablespoons lemon juice (fresh is best) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Hasty-Bake Gourmet Greek seasoning or equivalent Grilled Lime-Marinated Sirloin Steak with Chipotle Honey Sauce 21/2 pounds of sirloin steak MARINADE 1 canned chipotle (or to taste) 2 cloves garlic, minced 1 Tablespoon chopped cilantro 4 Tablespoons vegetable oil 6 Tablespoons lime juice (about 5 limes) SAUCE /2 cup honey 11/2 cup peanut oil 2 or 3 canned chipotles 2 Tablespoons balsamic vinegar 4 Tablespoons brown mustard 1 /4 cup fresh lime juice 5 cloves garlic, minced 2 teaspoons ground cumin 4 Tablespoons chopped cilantro 2 teaspoons salt Freshly cracked black pepper to taste 1 Mix all ingredients together for marinade. Pour over meat and marinate 24 hours in a glass or other nonreactive container or zip lock bag, turning several times. Lower the fire box and put the heat deflector in place over the coals to continue cooking with indirect heat. Place the brisket in a Hasty-Bake baster pan or aluminum foil basting pan. Pour reserved marinade over the brisket and cook until the internal temperature reaches 180ºF (approximately 1 hour per pound at 200ºF). (Optional: At this point, you may remove the brisket from the grill and slice into 1/8" to 1/4" slices. Put the meat back into the pan with marinade. ) Cover the pan and cook for 2 more hours. Drain marinade from meat and serve. Place steak in large dish, baking pan or zip-lock bag. Cover and let marinate in the refrigerator for 4 to 6 hours, turning occasionally. To make sauce: Combine honey, peanut oil, chipotles, vinegar, mustard, lime juice, garlic, and cumin. Over very hot direct heat, grill the steak for 5 to 7 minutes on each side (for medium rare). Remove the steak from the grill and let it rest for 3 to 5 minutes so that the juices drawn to the center by cooking redistribute for even color. Serve the steak, which should be very juicy, either plain or on top of sliced French bread. Accompany each serving with several Tablespoons of sauce. 16 Beef Ain't Momma's Meat Loaf (Smoke & Spice) MEAT LOAF 1 Tablespoon oil, preferably canola or corn 1 /2 cup minced onion 1 /2 green or red bell pepper, chopped fine 3 garlic cloves, minced 1 teaspoon freshly ground black pepper 1 teaspoon salt 1 /2 teaspoon cumin 11/4 pounds ground beef 3 /4 pound ground pork 11/2 cups dry bread crumbs 3 Tablespoons sour cream 2 Tablespoons Worcestershire sauce 1 egg 1 /4 cup stock, preferably beef 1 teaspoon Tabasco or other hot pepper sauce to taste BASIC BEER MOP (OPTIONAL) 12 ounces beer 1 /2 cup cider vinegar 1 /2 cup water 1 /4 cup oil, preferably canola or corn 1 /2 medium onion 2 garlic cloves, minced 1 Tablespoon Worcestershire sauce 1 Tablespoon Wild Willy's Number One-derful Rub (see Chicken on a Throne recipe) or other savory seasoning blend directly onto the cooking grill of the Hasty-Bake. Continue cooking the meat until the internal temperature reaches 170ºF (approximately 11/2 hours), dabbing it every 30 minutes with the mop. When about 30 minutes of cooking time remain, apply a barbecue sauce of your choice to the top of the meat loaf. After removing the loaf from the grill, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches. Bill's Beef Power Rub (Paul Kirk's Championship Barbecue Sauces) Use this rub on any beef cut. Sprinkle it on heavily and cook over indirect heat. 1 cup cane sugar 1 cup garlic salt 1 /2 cup paprika 3 Tablespoons black pepper 2 Tablespoons chili powder 1 Tablespoon powdered beef base 1 teaspoon ground ginger 1 teaspoon onion powder 1 teaspoon ground coriander 1 teaspoon cayenne Combine all of the ingredients in a sifter and sift to blend well. Store in an airtight jar in the refrigerator for 2 to 3 weeks or in the freezer for up to 6 months. Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220ºF. [. . . ] You can grill, bake or smoke a variety of foods to perfection including red meats, fish, vegetables, fruits, stews, and even breads. Imagination is the only limitation! Owner's Guide & Instruction Manual 27 Accessories Hasty-Bake Apron Black apron with embroidered Hasty-Bake logo. Hasty-Bake Grill Brush 18" wood handle, brass bristles with stainless steel scraper tool. Hasty-Bake Grill Extender Hasty-Bake T-Shirt White T-shirt silk-screened with Hasty-Bake logo and design. Small (for Suburban and Continental) Large (for Legacy and Gourmet) Hasty-Bake Baseball Cap Khaki cap with black trim on bill and embroidered Hasty-Bake logo. Hasty-Bake Baster Pan Accessory used in place of a cooking grill for water, chili, beans and smoking meats. Small (for Suburban and Continental) Large (for Legacy and Gourmet) Firestarter Odorless, alcohol-based firestarting gel. [. . . ]