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BROILING CHART 

Page 6. 

• Always pre- heat broiler for 5 minutes before timing food for cooking. 

• Because broiling is a dry – heat cooking method, choose tender cuts of meat. Less tender cuts may be used if marinated (see recipes, pages 10-11) or tenderized broiling.  

• Frozen meat placed on the broiling rack unthawed will require longer cooking time. 

 

FOOD COMMENTS 

6-8 Bratwurst/Other: Turn frequently with tings for uniform browning. 

Raw Sausages Grill: until well done. Total time 35-40 minutes. 

 

6-8 Frankfurters/Other: Turn frequently with tongs for uniform browning. 

Precooked Sausages: Total time 10-15 minutes or until heated through. 

 

3-4 Chicken Breasts: Grill 12 -15 minutes per side (boneless), 27-30 

Boneless or bone – in minutes per side (bones-in) or until juices run clear. 

 

5-6 Chicken Pieces: 25-30 minutes per side or until juices run clear. 

 

2-4 Fish Steaks:  12- 15 minutes per side or until fish flakes. 

¾ - 1 inch thick 

(1.9-2.5 cm) 

 

 

Ham Steaks: Score any fat on sides. Grill 15-17 minutes per side or until heated through 

½ - 1 inch thick 

(1.3-2.5 cm) 

 

Hamburgers: Grill 7 minutes per side (rare), 9 minutes per side (medium), 12 minutes per side (well), or to desired doneness. 

½ - 1 inch thick 

(1.3 cm) 

 

2-4 Porch/ Lamb Chops: 12- 15 minutes per side. Pork should be well done. 

¾ -1 inch thick 

(1.9-2.5 cm) 

 

Shrimp, shelled, fresh or frozen, thawed: 6- 8 minutes per side or until shrimp turn pink. 

 

2 Steaks: Score any fat on sides. Grill 10-12 minutes per side (rare, 12-15 min. per side (medium), 15-18 min. per side (well), or to desired doneness. 

1 – inch thick 

(2.5 cm) 

​

RECIPES 

Page 7. 

BUTTERFLY LOBSTER TAILS 

Serves 4 

4 frozen rock – lobster tails 

1 cup (240 ml) butter melted 

½ cup (120 lemon juice 

2 tablespoons (10) salt 

¼ teaspoon (1-2 ml) pepper 

1. To prepare sauce, combine butter, lemon juice, salt, and pepper. 

1. Do not defrost lobster tails. With sharp knife, split down through middle of tail and underside membrane intact. Grasp lobster in both hands and bend each half backwards until edges of shell meet in back and frozen is exposed. 

1. Brush with sauce and place meat side down on preheated broiler, grill 5 minutes, turn and brush again while shell side grills 5 minutes 

1. Turn and grill meat side facing down 5 minutes or more. Lobster is don when is red and flesh opaque. 

 

HAWAIIAN – STYLE PRK CHOPS 

Serves 4 

½ cup (120 ml) frozen concentrated orange juice 

½ cup (120 ml) water  

2 tablespoons (30 ml) lime juice  

1 tablespoon (15 ml) soy sauce 

4 1-inch (2.5 cm) thick pork loin or rib chops 

1. In small bowl, combine orange juice, water, lime juice and soy sauce. 

1. Score fat on pork chops, place chops in a shallow pan, pour marinade over chops, cover, and refrigerate for 30 minutes. 

1. Drain chops and discard marinade. Place chops on preheated broiler. Grill 15 minutes turn and grill second side 15 minutes or until well- done.  

 

WESTERN BARBECUED CHICKEN  

Serves 4  

2 pounds (1 kg) chicken pieces  

2 tablespoons (30 ml)  

prepared mustard  

1 tablespoon (15 ml) sugar  

2 teaspoons (10 ml) salt  

½ teaspoon (2-3) Tabasco sauce 

½ cup (120 ml) catsup 

½ cup (120 ml) salad oil  

¼ cup (60 ml) vinegar 

1. Place chicken pieces, skin side up, on preheated broiler. 

1. Combine mustard, sugar, salt, and Tabasco sauce. Stir in catsup, oil, and vinegar. Brush on chicken during last 15 minutes of broiling.  

1. Broil chicken for 1 to 1 ¼ hours or until juices run clear. 

 

SHISH KABOBING 

Page 8. 

• Have ab assortment of foods cut and arranged on plated so guests can fill their own skewers. On the next page is a list of foods which you can choose for making appetizer and main course kabobs. 

• Preheat broiler, then place food- laden skewers on top of broiler pan. Turn skewers frequently.  

 

SHISH KABOB GRILLING TIPS 

 

1. Rib skewers with vegetable oil for quick intersection of foods. 

1. Select foods which cook in similar times. 

1. Place meats which require a longer cooking time on separate skewers. (meats require from 20 to 25 minutes; vegetables and fruits from 5 to 10 minutes.) 

1. Heat should reach all sides of food, so do not overcrowd.  

1. Marinate raw meat in marinade or red wine for 2 to 4 hours before grilling. Drain cubes thoroughly before putting on skewers. Discard marinade.  

1. Brush shish kabobs with one of the following during grilling: 

• barbecue sauce  

• melted butter  

• garlic butter  

• orange marmalade  

• ¼ cup (60 ml) butter melted with 2 tablespoons (30 ml) brown sugar  

• Create self – basting kabobs by threading a bacon slice over and under each food chunk in an undulating pattern.  

 

SUGGESTIONS FOR APETIZER & MAIN COURSE SHISH KABOBS 

Page.9 

MEAT AND SEAFOOD:  

• Lamb, 1-inch (2.5 cm) cubes  

• Tender beef, 1-inch (2.5) cubes  

• Ham cubes  

• Frankfurters  

• Precooked pork sausages links 

• Bologna chunks 

• Cocktail wieners 

• Bacon – wrapped chicken livers  

• Bacon – wrapped cooked shrimp  

• Shrimp; shelled and deveined 

• Scallops; fresh or frozen 

 

MEAT ANDSEAFOOD “GO WITHS”:  

• Green and red peppers, 1 – inch (2.5 cm) squares 

• Dill pickle chunks  

• Eggplant wedges, with skin on 

• Celery, 1 – inch (2.5 cm) slices  

• Cucumber, ½ - inch (1.3 cm) slices with skin on  

• Mushrooms caps, washed and trimmed 

• Zucchini squash chunks  

• Small potatoes, cooked or canned 

• Small white onions 

• Carrot chunks 

• Tomato wedges 

• Cherry tomatoes 

• Ripe olives, pitted  

• Stuffed green olives  

• Bacon - wrapped olives  

• Pineapple chunks 

• Maraschino cherries  

• Banana chunks 

• Mandarin orange sections  

• Spiced apples  

• Dried fruit 

SAUCES, MARINADES & TOPPINGS 

Page.10 

• Marinating meat accomplishes several purposes: the acid in a marinate (vinegar, wine, citrus juice) acts a tenderizer; fat (salad oil or melted butter) adds moisture to lean meats: seasonings add unique flavors.  

 

• A basting sauce is brushed onto meat throughout the cooking period to keep it from drying. However, if baste contains sugar or other easily burned ingredients, brush on during the last half hour of cooking.  

 

THICK BABRBECUE SAUCE     

Yield: 1 ½ cups (360 ml) 

2 tablespoons (30 ml)  

½ cup (120 ml) chopped onions 

½ clove garlic, grated  

2 tablespoons (30 ml) vinegar  

1 tablespoon (15 ml) Worcestershire sauce 

1 tablespoon (2-3 ml) chili powder 

¾ cup (180 ml) water 

½ cup (120 ml) catsup 

½ teaspoon (2-3 ml) salt  

¼ teaspoon (1-2 ml) pepper 

1. In skillet, preheat butter or oil over medium – low heat. Sauté onion. 

1. Add the garlic, vinegar, Worcestershire sauce, chili powder, water, catsup. Salt and pepper. Stir.  

1. Simmer covered over low heat for 20 minutes. Use for basting immediately or store in a covered container in the refrigerator until needed; always use hot. If sauce should become too thick, thin with 1 to 2 tablespoons ( 15-30 ml) when heating. 

 

WINE – OIL MARINADE  

FOR SHISH KABOBS & STEAK  

Yield: ¾ cup (180 ml) 

2 tablespoons (30 ml) minced onions 

½ cup (120 ml) wine or wine vinegar 

¼ cup (60 ml) salad oil  

1 teaspoon (5 ml) oregano  

½ teaspoons (2-3 ml) salt  

¼ teaspoons (1-2 ml) pepper 

¼ teaspoons (1-2 ml) garlic salt 

 

1. Combine all u=ingredients in small bowl. 

1. Place lamb and or / beef cubes in 9 x inch (23 x 33 cm) baking dish. Pour prepared marinade over meat, cover and place in refrigerator for 2 to 4 hours. Turn meat on, spooning marinade over meat.  

1. Drain meat thoroughly before broiling. Discard marinade.