Grilling by the Numbers 1 2 3 4 5 6 7 8 9 10

TIPS AND RECIPES TO GET YOU WITH YOUR FIRE STONE ELECTRIC COOK NUMBER® GRILL Green Grilling (gren gril’-ing) Cooking outdoors using an advanced generation of grilling systems designed to achieve equal or superior results to conventional grilling methods but using less energy and creating less pollution and/or landfill problems. GREEN GRILLING IS HERE

The first truly “green” grills have arrived. Fire Stone Cook Number ® Grills are here.

Your Fire Stone Electric Cook Number Grill is the most powerful electric on the market. It’s unique dual burners and thermodynamic design allows it to grill like 30,000 BTU’s on ordinary household current! And the patented Cook Number System virtually eliminates the smoke and resultant that come from burning food.

If the US market shifted to green grills that performed at this level of efficiency, the US would save over 100 million barrels of crude oil per year. That’s billions of dollars! And Americans would save billions more in propane.

Clearly a change in grilling habits and perceptions has been long overdue.

Simpler. More sophisticated. Delivering full grilling power at a fraction of the energy cost. The Fire Stone Cook Number Grills. Green Grilling has finally arrived.

For more information on “Green Grilling” and to see all of the amazing outdoor products from Fire Stone Home Products go to: www.firestonehp.com or call 1.866.303.4028. Non-Stick Aluminum Coated Plates and Stainless Steel Grates (inside)

Cook Number® Electric Grill Features

Sliding Heat Shield Sleeve

Temperature Sensor

Power Switch Hood Temperature Gauge

Temperature Control

Cook Number System Dial Table of Contents TABLE OF CONTENTS

The Cook Number® Grill Story 5 How To Use The Cook Number System 6 Mustard Pork Chops 23 The Cook Number Chart and Tips 7 Cook Number Simple Pork Chops 24 Coriander Pork 25 Cook Number Simple Brats 26 Cook Number Beer Brats 26 R E C I P E S Sue’s Kabobs 27 Appetizers Perfect 10 Pizza 9 Lamb Paradise Grilled Vegetables 10 Cook Number Simple Lamb Chops 29 Chili Lime Chicken Wings 11 Tuscany Roast Lamb 30 Butter Browned Shrimp 11 Table of Contents Mediterranean Stir-Fry 31

Beef Fish Cook Number Simple Sirloin 13 Marmalade Halibut 33 Our Famous Fire Stone Seasoning 13 Cook Number Simple Salmon 34 Maytag Mushroom T-Bone 14 Butter Lemon Dill Salmon 34 Cook Number Simple Burgers 15 Mahi-Margarita with White Wine Sauce 35 Blue Ox Burgers 17 Port Charlotte Blackened Grouper 36 Legacy Rib Eye Roast 17 Salsa Seafood from Down Under 37 Chicken Cook Number Simple BBQ Chicken 19 Orange Chicken 19 St. Croix Grilled Chicken 20 Air Kabobs 21 3 “A real restaurant quality grill. But on a smaller scale.” - Julio Pitre and Manager Enjoy! Restaurant Apple Valley, MN

“There’s no grill like it. Anywhere. At any price.” - Joe Haubenhofer Special Events/Private Chef

“Cook Number grills do something no other grill can - make you a better cook.” - Chef Audrey Paradise Landing Restaurant Balsam Lake, WI IT TOOK A LOT OF GREAT CHEFS TO MAKE A GRILL THIS GOOD

We spent years asking cooking professionals to design their “dream grill”. Here’s what they said.

“It has to have the ability to sear.” Just like they do in fine restaurants. Without searing, a “medium” cooked can lose up to 80 percent of its juices. But searing takes temperatures between 500°F and 1000°F! That’s like having a separate burner directly under the searing plate. We did it. We invented the first grill with a moveable burner. What’s the next thing they called for?

“Eliminate hot and cold spots.” Hot spots are Grilling Enemy #1. Even grills costing thousands haven’t eliminated them. We did it. We created a grill with a vaporizer plate with specially patterned “heat slots”, protecting the burner, and shaping the hood to produce convection currents, flare-ups are minimized and heat flows evenly. The professionals were impressed but they had one more item on their wish list.

“Figure out how to tell when the meat’s done without having to cut into it.” Professionals tell how well done a piece of meat is by feel. They never cut it. Flavorful juices lost by cutting can turn the best steak into shoe leather. You might call it a “tough” problem to solve. But amazingly, we did that, too. By creating the Cook Number ® System. Fire Stone’s exclusive monitor that let’s you know when your food is cooked exactly the way you like it. Perfectly. Your Fire Stone Cook Number Grill does what no other grill in the world can; make you a better cook. And the more you cook on it, the better you’ll get.

5 GOURMET GRILLING MADE EASY THE AMAZING FIRE STONE COOK NUMBER® SYSTEM

Good chefs know that meat perfectly done means it’s reached a certain internal temperature. Now, the Cook Number System lets you know the second you’ve achieved that perfect temperature. Allowing you to grill like a gourmet chef the first time you try. Here’s all you do: 1 Switch on the Cook Number System 2 For searing applications turn far right knob clockwise to 500°F (on model CNE-20 simply flip the switch to sear) 3 After searing, transfer meat from right side to left 4 Insert the temperature sensor into the center of the meat 5 Turn Cook Number dial to desired setting from one of the 10 settings - rare to well done 6 Close the hood 7 At the signal (beep and flashing lights), your food is ready GETTING STARTED WITH YOUR COOK NUMBER GRILL

1 Take a clean cloth moistened with and rub the searing plates (top side only). Rub the grates as well. 2 Check your grease tray – make sure that you have something to catch grease run-off (a small aluminum tray works great and should come with your new grill. Be sure to replace tray as needed). 3 Plug your grill into any outlet, turn the switch on and turn the temperature knob to SEAR to burn off the cooking oil. 4 After 15 minutes, turn the temperature knob to GRILL at the highest temperature for another 15 minutes to burn off the oil. For best results, turn the grill off and let it cool down completely. Now you’re ready to cook. Note: When finished grilling, unplug grill to conserve energy. 6 TURNING ON THE GRILL Fig. 1 Fig. 2

TO SEAR: 1 Switch grill to ON (see fig. 1). 2 Turn temperature dial to SEAR (see fig. 2) and select the recommended searing temperature. In about seven minutes, you’re ready for searing. TO GRILL, ROAST OR BAKE: 1 Switch grill to ON (see fig. 1). 2 Turn temperature dial to GRILL (on model CNE-20, simply flip the switch to grill). In seven minutes, you’re ready to grill, roast or bake. IMPORTANT! Check grease tray and vaporizer plate each time you cook. Brush any accumulated grease off vaporizer plate, and if tray is greasy, replace it to prevent fire.

Filets Stuffed

Cooked Medium Well

Breast Thigh Dark

Rare R/MedR MedR Med M/MedW MedW Well WWell

Med MedW Well

Med MedW Well

YOU’RE NOW READY TO TAKE THE GUESSWORK OUT OF GRILLING

A FEW TIPS: • Be sure to wash your hands thoroughly before AND after handling any meat or fish - especially chicken. • For tempting grill marks on both sides, flip 3 or 4 minutes before the signal. • For medium and well-done to finish grilling at the same time, sear well-done steaks an extra 30 to 45 seconds. • Meat continues to cook internally after it’s removed from the grill. Allow for a 5 to 10-degree rise in temperature. • Use tongs - not forks - for flipping chicken to retain the flavorful juices. 7 • If weather is cold or windy, cook times may be longer. APPETIZERS Taste what a Cook Number Grill can add to the party Perfect 10 Pizza Sliced in squares, this makes an easy and scrumptuous appetizer.

Frozen medium cheese pizza (any brand with thin crust) Oregano salt Shredded Italian cheese (about 2 oz) Feta cheese (to taste) Roma tomatoes, sliced (2 - 3 ) Quartered artichoke hearts (small, canned artichokes) 1 Tablespoon 10” Stone ( see accessories at www.cooknumber.com )

Switch grill to ON. Place 10” pizza stone on grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Remove pizza from packaging. Sprinkle top with oregano and garlic salt. Cover evenly with grated cheese. Top with feta, quartered artichoke hearts and tomato slices. Drizzle olive oil over the top.

Put pizza on baking stone and place into grill. Close hood. Cook for 8 minutes. Open hood and rotate pizza ½ turn with spatula. Close hood. Check after 6 minutes more. Cheese should be melted and crust golden brown (if weather is cold or windy, cook time may be longer).

Personalize with any of your favorite pizza toppings: cheese, asiago, Fontino, bacon, ham, pineapple, pepperoni, sun dried tomatoes, Portobello mushrooms, fresh basil, roasted walnuts, roasted pumpkin seeds, pine nuts, diced bell peppers, jalapeno peppers, Thai peanut sauce. Be creative!

Serves 2

9 Paradise Grilled Vegetables A delightfully colorful mix that’s fun to make.

2 Bell peppers, cut into slices or inch-sized chunks Italian dressing 2 Vidalia , cut into eighths Extra virgin olive oil 6 Asparagus spears, 2- 3 inch pieces Garlic powder 1 Zucchini, sliced Ground pepper 1 Yellow squash, sliced Grill spray 6 Whole button or 3 sliced Portobello mushrooms 10 Cherry tomatoes, whole Teflon grill cooking tray ( see accessories at www.cooknumber.com )

Wash and dry vegetables. Prepare as indicated above and lightly coat with Italian dressing and olive oil. Season with garlic powder and ground pepper.

Switch grill to ON. Spray searing plate. Turn temperature dial to SEAR, 350°F. Wait 7 minutes. Place peppers, , asparagus, zucchini and yellow squash on searing plate. Close grill hood and do not open for 12 minutes ( 5 - 8 minutes on CNE-20). Convection currents will cook all the pieces evenly (if weather is cold or windy, cook time may be longer). Note: CNE-20 model has fixed high searing temperature, so watch vegetables closely. Turn vegetables with spatula and add mushrooms and tomatoes. Cook with hood open until vegetables are tender and slightly browned. Remove from heat and serve.

Serves 4 - 6

10 Chili Lime Chicken Wings A little tang. A little heat. A lot of applause.

3 lbs chicken wings (about 36 wings) 1 Tablespoon garlic powder ½ Cup lime juice 1½ Teaspoons soy sauce 4 oz green chilies, diced 2 Tablespoon olive oil 1½ Teaspoons lemon zest Chili pepper (to taste) ½ Teaspoon white pepper Grill spray

Place all ingredients except chili pepper in a blender and puree. Mix in chili pepper to taste. Add chicken. Marinate 6 hours. Switch grill to ON. Spray grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place half the wings on grill. You may flip wings once after 3- 4 minutes. Insert Cook Number temperature sensor into the thickest part of one of the wings being careful not to touch the bone.Set Cook Number dial to 7. Close hood and relax ( baste occasionally if you wish). When you hear the signal, your wings are good to go. Note: you can use the right side as a warming plate. Place the other half of the wings on and repeat.

Serves 6 Butter Browned Shrimp Winner of “Best Tasting Easy Appetizer” award.

2 lbs jumbo cooked shrimp (about 24 - 30 shrimp) Butter (½ cup slightly melted ) 1 Tablespoon garlic, minced

Put 8 shrimp on a 12-inch . Mix butter and garlic together. Baste shimp with butter. Switch grill to ON. Turn temperature dial to GRILL. Insert Cook Number temperature sensor into thickest part of shrimp,being careful sensor doesn’t touch skewer. Turn Cook Number dial to 2 (they’re already cooked). Close hood and relax. Convection currents do the rest. When first light comes on, flip the shrimp and baste again. The sensor alert will tell you when your appetizers are done. And they’ll be very appetizing indeed.

Serves 4 - 6 11 GRILLING BY THE NUMBERS Cook Number® Simple Sirloin So tender and juicy you’ll think you’re in a 5-star restaurant.

Top quality 14-16 oz sirloin steaks Fire Stone Seasoning (or your own favorite), to taste Worcestershire sauce, to taste Grill spray

About a half hour before cooking, remove steaks from refrigerator and rub with Worchestershire sauce and Fire Stone Seasoning (or your own favorite). Switch grill to ON. Spray searing plates and grilling surface with grill spray. Turn temperature dial to SEAR, 550°F. Close hood. Wait 7 minutes. Sear steaks on searing plates (about 90 seconds on each side).

Turn temperature dial to GRILL. Place steaks on grill. Insert Cook Number temperature sensor into the thickest part of the steak. Turn the Cook Number dial to desired setting. Close hood. Relax. When you hear the signal, your steak is done. That’s all there is to it. For maximum flavor, let steak rest 3 to 5 minutes before serving. Our Famous Fire Stone Seasoning A great rub for beef or pork - great texture and flavor.

1½ Teaspoons dried fennel 1½ Teaspoons dehydrated garlic (or powder) 1½ Teaspoons white peppercorns 1½ Teaspoons black pepper, coarsely ground 1½ Teaspoons dehydrated red bell pepper 1 Tablespoon dehydrated onion (or powder) ¼ Cup Kosher salt 1½ Teaspoons chili powder

Grind fennel, white peppercorns, bell pepper, dehydrated onion and garlic in a mortar, or pulse a few times in a small processor until coarsely ground (not powder). Mix with other ingredients and store in an airtight container. Rub onto your favorite meat before grilling. Prepare to enjoy.

13 Maytag Mushroom T-Bone The great American blue cheese meets the great American steak.

2 14 -16 oz T-Bone steaks 1 Vidalia onion 4 Large fresh mushrooms 2 oz Maytag blue cheese 2 Tablespoons wine (Cabernet Sauvignon) ¼ Cup butter 1 Tablespoon oil Fire Stone Seasoning Grill spray

About a half hour before cooking, remove steaks from refrigerator and rub with Fire Stone Seasoning (or your own favorite). Switch grill to ON.

Turn temperature dial to SEAR, 350°F (for model CNE-20, flip switch to sear). Close hood. Wait 7 minutes. While waiting, prepare sautéed vegetables on your home stove. Slice mushrooms and chop half an onion. In a small sauté pan, sauté mushrooms and onions in butter and oil at medium-high heat. When they start to brown, turn heat to high and add wine. When most of the liquid has been absorbed, remove sauté pan. Set aside. Spray searing plates and grilling surface with grill spray. Sear steaks on searing plates (about 90 seconds on each side).

Turn temperature dial (or switch) to GRILL. Place steaks on grill. After 3 - 4 minutes on one side, turn steaks over. Insert Cook Number ® temperature sensor into the thickest part of the steak (be careful not to touch bone). Turn the Cook Number dial to desired setting. Close hood. Relax. When you hear the signal, your steaks are done. For maximum flavor, let steak rest 3 to 5 minutes before serving. Serve with sautéed mushrooms and onions. Top with crumbled Maytag blue cheese.

Serves 2

14 Cook Number® Simple Burgers This good and easy grill favorite just got better and easier.

1 lb lean ground beef Fire Stone Seasoning (or your favorite – to taste)

Gently mix meat and Fire Stone Seasoning (or your favorite) in a large bowl. Wet your hands and shape into 4 patties slightly larger than your bun size and slightly thicker on the edges than in the middle. They’ll shrink better. If you want your burgers tender, don’t over handle the meat.

Switch grill to ON. Spray grill. Close hood. Turn temperature dial to GRILL. Wait 7 minutes. Place burgers on grill. Insert Cook Number temperature sensor into the thick side of any patty. Turn Cook Number to desired setting (3 is the suggested number for medium rare. 6 is well- done). Close hood. Relax. Believe it or not, your job’s done.

When you hear the signal, all of the burgers will be done perfectly. For cheeseburgers, simply open the hood and top each burger with a slice of cheese. Close the hood and wait about one minute. Convection currents will melt the cheese nicely.

Serves 4

15

Blue Ox Burgers Savory beef complemented by creamy blue cheese.

1-2 lbs lean ground beef Fire Stone Seasoning Blue cheese crumbles

Gently mix meat and Fire Stone Seasoning (or your favorite) in a large bowl. Wet your hands and shape into 4- 6 patties slightly larger than your bun size and slightly thicker on the edges than in the middle. They’ll shrink better. If you want your burgers tender, don’t over handle the meat.

Switch grill to ON. Spray grill. Close hood. Set temperature dial to GRILL. Wait 7 minutes. Arrange patties on the grill. Insert Cook Number temperature sensor into the center of any patty. Turn Cook Number dial to desired setting (3 is the suggested number for medium rare. 6 is well-done). Close hood. Relax. When you hear the signal, all of the burgers will be done perfectly. For cheeseburgers, simply open the hood and top each burger with a slice of cheese. Close the hood and wait about one minute. Convection currents will melt the cheese nicely.

Serves 4 Legacy Rib Eye Roast Melt in your mouth flavor done on the grill.

2- 4 lb Rib eye roast rack ( see accessories at www.cooknumber.com ) Fire Stone Seasoning Heavy duty aluminum foil

Press Fire Stone Seasoning or your favorite beef rub onto surface of meat, including ends. Spray searing plate with grill spray. Switch grill to ON. Turn temperature dial to SEAR, 550°F. Wait 7 minutes. Sear top, bottom, sides and both ends of roast 90 seconds apiece. Leave temperature dial on SEAR. Turn Cook Number dial to 2. To catch drippings, place heavy duty aluminum foil turned up at the sides in center of the grill. Place roast in the foil. Insert probe into center of roast. Close hood. Relax. Wait for the signal to tell you it’s done, approximately 80 - 90 minutes ( if weather is cold or windy, cook time may be longer, but the meat will still be tender). For maximum flavor, let roast rest 3 to 5 minutes before serving.

Serves 6 - 8 17 GRILLING CHICKEN BY THE NUMBERS Cook Number® Simple BBQ Chicken The easy way to fabulous barbecued chicken. 6 4 - 6 oz chicken breasts or thighs Grill spray sauce

Switch grill to ON. Spray grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place chicken on grill using tongs - not a fork - to prevent loss of juices. Brush with . Flip each piece and brush other side. Insert Cook Number temperature sensor into the thickest section of one of the pieces being careful not to touch the bone. Turn Cook Number dial to 6. Close hood. Relax. When first Cook Number signal light comes on, open hood and brush pieces with barbecue sauce. Remove sensor. Flip pieces with tongs. Brush other side. Replace sensor. Close hood. When you hear the signal, your chicken is ready. How hard was that?

Serves 6 Orange Teriyaki Chicken Grilled chicken with a deliciously Asian accent. 4 Boneless chicken breasts 1 12 oz can orange juice concentrate

1/3 Cup teriyaki sauce

Rinse chicken breasts. Pat dry with paper towels. Mix teriyaki sauce and orange juice concentrate in a medium sized bowl. In another small bowl set aside ½ of the marinade for basting. Add chicken to medium sized bowl. Cover. Marinate in the refrigerator overnight. Switch grill to ON. Turn temperature dial to GRILL. Spray grill. Close hood. Wait 7 minutes. Place chicken on grill using tongs - not a fork - to prevent loss of juices. Turn Cook Number dial to 6. Insert temperature sensor into the thickest section of one of the pieces. Close hood. Relax. When the first Cook Number light comes on, brush the chicken with the marinade that you had set aside. Flip the chicken and brush the other side. Close hood and wait. When you hear the signal, just like that, your chicken is done.

Option: For a deliciously healthy main course, slice into strips and serve on a bed of romaine lettuce garnished with mandarin oranges and sprinkled with soy sauce and roasted almond slivers.

Serves 4 19 St. Croix Grilled Chicken Definitely not your grandma’s chicken recipe.

6 4 - 6 oz chicken breasts ½ Teaspoon pepper Grill spray 1½ Teaspoons allspice Marinade 1½ Teaspoons cumin

3/4 Cup chopped yellow onion 1½ Tablespoons dried thyme ½ Cup grapefruit juice 1 Tablespoon honey 2 Tablespoons olive oil ½ Teaspoon cayenne pepper 2 Tablespoons soy sauce 1½ Teaspoons garlic powder ½ Teaspoon cinnamon 1 Clove garlic, minced 1½ Tablespoons salt ½ Teaspoon nutmeg 1½ Tablespoons rubbed sage

In a medium bowl combine all marinade ingredients and mix well. In another small bowl set aside

1/3 cup of marinade for basting. Put chicken in resealable plastic bag, pour in marinade and seal bag. Refrigerate overnight.

Switch grill to ON. Spray grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place marinated chicken on grill. Insert Cook Number temperature sensor into the thickest section of one of the chicken breasts being careful not to touch the bone. Turn Cook Number dial to 6. Close hood. Relax. When first Cook Number signal light comes on, open hood and brush chicken with reserved marinade. Flip and brush the other side. Close hood. When you hear the signal, all of the chicken will be perfectly done.

Serves 6

20 Air Rotisserie Kabobs A no hassle chicken, fruit and veggie medley.

2 Boneless chicken breasts Marinade 2 Vidalia onions ½ Teaspoon creamy Dijon mustard 1 Green pepper ½ Teaspoon horseradish ¼ Fresh pineapple 1 Tablespoon parsley, finely chopped ½ Teaspoon garlic powder ¼ Cup oil ¼ Cup red wine

Cube chicken breasts into 1¼ inch pieces. Peel onion and cut into quarters. Clean pepper and cut into 1 inch squares. Cut pineapple into chunks. Place pineapple, chicken, green pepper, onion on . Using 4 skewers, place 4 pieces (one of each ingredient) on each skewer. Place skewers across roasting rack ( see accessories at www.cooknumber.com).

Mix together all ingredients for marinade in a medium bowl. Brush periodically to give kabobs extra flavor.

Switch grill to ON. Turn temperature dial to SEAR 350°F ( for model CNE -20, flip switch to sear). Close hood. Wait 7 minutes. Place rack of skewers on grill. Insert Cook Number temperature sensor into a chicken piece (being careful sensor doesn’t touch skewer). Turn Cook Number dial to 3. Leave temperature dial on SEAR. Close hood and relax. Convection currents do the rest.

The signal will tell you when your kabobs are done.

Serves 2

21 GRILLING PORK BY THE NUMBERS Apple Mustard Pork Chops A signature recipe from a great restaurant.

1 Large pork chop - 6 to 8 oz. Apple Mustard Sauce 6 oz sweet potato 1 Granny Smith apple cored, peeled and sliced 3 oz green beans 1 Cup of Riesling wine ¼ Cup diced red pepper and parsley 2 Tablespoons butter 1 Tablespoon whole grain mustard ½ Cup heavy cream 1 Tablespoon cornstarch 1 Tablespoon cold water

To make sauce. Sauté apple slices with butter in a sauce pan. Add wine and bring to boil. In a small bowl, mix cornstarch with water. Add to apple slices, butter apple slices and wine to thicken. Add mustard and heavy cream. Mix using blender. Let stand till cool.

Cook and mash sweet potatoes. Set aside.

Rinse chop. Pat dry. Switch grill to ON. Spray searing plate and grill with grill spray. Turn temperature dial to SEAR, 550°F. Close hood. Wait 7 minutes. Sear chop on searing plate (about 90 seconds on each side). Turn temperature dial to GRILL and place chop on grill. Brush both side with apple mustard sauce. Insert Cook Number temperature sensor into the thickest section of the chop. Be careful not to touch the bone. Turn Cook Number dial to desired setting (4 or higher). Close hood. Relax. Meanwhile, heat green beans. When you hear the signal, remove pork chop and serve on top of sweet potatoes with green beans on the side. Garnish with diced red pepper and parsley. Drizzle remaining Apple Mustard Sauce over meat.

Serves 1-2

23 Cook Number® Simple Pork Chops Simple. Savory. And very fast.

2 Bone-in 4-6 oz loin pork chops Lemon wedge Fire Stone Seasoning Grill spray

Rinse chops. Pat dry. Sprinkle Fire Stone Seasoning evenly on both sides and rub into meat. Switch grill to ON. Spray searing plate and grill with grill spray. Turn temperature dial to SEAR, 550°F. Close hood. Wait 7 minutes. Sear chops on searing plate (about 90 seconds on each side). Turn temperature dial to GRILL and place chops on grill. Insert Cook Number temperature sensor into the thickest section of one of the chops. Be careful not to touch the bone. Turn Cook Number dial to desired setting (4 or higher). Close hood. Relax. When you hear the signal, remove from heat (approximately 20 minutes). Serve with lemon wedges for squeezing over chops.

Serves 2

24 Coriander Pork Chops It’s the other white meat but with a deliciously aromatic flare.

4 4- 6 oz bone-in pork chops Marinade Grill spray 1 Tablespoon coriander 3 Tablespoons soy sauce 1 Tablespoon coarsely ground pepper 2 Cloves minced garlic (or ½ Teaspoon garlic powder)

Mix all ingredients for marinade. Place pork chops in marinade and refrigerate for at least 1 hour.

Switch grill to ON. Spray grill and searing plate with grill spray. Turn temperature dial to SEAR, 550°F. Close hood. Wait 7 minutes. Sear for 90 seconds on each side. Turn temperature dial to GRILL. Place chops on grill. Insert Cook Number temperature sensor into the thickest section of one of the chops. Turn Cook Number dial to desired setting (4 or higher). Close hood. Relax. When you hear the signal, remove from grill and enjoy.

Serves 4

25 Cook Number® Simple Brats Not so much a recipe as a demonstration of how foolproof the Cook Number Grill is.

6 Brats Grill spray Switch grill to ON. Spray grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Put brats on grill. Insert Cook Number temperature sensor into center of brat. Turn Cook Number dial to 4. Close hood. When you hear the signal, all the brats will be uniformly perfect. No cutting. No guesswork (you can even the buns on the searing plate). Serves 6 Cook Number® Beer Brats Nothing like a few hops to bring out the flavor of a brat.

6 Brats 1 Teaspoon celery salt 1 Can beer (12 oz) 1 Teaspoon hot pepper sauce 1 Large yellow onion quartered 1 Teaspoon pepper 1 Garlic clove, minced Grill spray In a large sauce pan combine brats with ingredients. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes. Drain. Switch grill to ON. Spray grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Put brats on grill. Insert temperature sensor into center of brat. Turn Cook Number dial to 4. Close hood. When you hear the signal, all the brats will be evenly cooked. Beer Brats & Kraut

1 14 oz can sauerkraut ½ Tablespoon 1 Chopped yellow onion For a real Oktoberfest flavor, mix sauerkraut, sugar and onion together in large skillet and start cooking on low heat on stovetop while brats are grilling. When brats are done, place on top of sauerkraut mixture in a sauté pan and simmer on low heat and simmer for an additional hour to seal in flavors.

Serves 6 24 Sue’s Sausage Kabobs A sure-fire family favorite.

4 5 inch country Marinade 2 Vidalia onions ½ Teaspoon creamy Dijon mustard 1 Green pepper ½ Teaspoon horseradish ¼ Fresh pineapple 1 Tablespoon parsley (chopped) 4 Grilling skewers 1½ Teaspoons garlic powder ¼ Cup oil ¼ Cup white wine

Cut sausages into 1¼ inch pieces. Peel onions and cut into quarters. Clean pepper and cut into 1 inch squares. Cut pineapple into chunks. Using 4 skewers, place one of each ingredient on each skewer. Place skewers onto grill. Place skewers onto grill.

Mix together all ingredients for marinade. Brush periodically to give kabobs extra flavor. The temperature signal will tell you when your kabobs are done.

Switch grill to ON. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place skewers on kabob rack (or shallow vegetable basket) over grill side. Insert Cook Number temperature sensor into a sausage piece (being careful not to touch skewer). Turn Cook Number dial to 6. Grill on low heat. Close hood and relax.

Serves 4

27 GRILLING LAMB BY THE NUMBERS Cook Number® Simple Lamb Chops A deliciously simple change of pace.

Lamb chops (rib or loin cuts) Garlic powder Salt Oil Pepper Grill spray

Make a quick rub of even portions salt, pepper and garlic powder (to taste). Rub into chops. Brush on oil. Switch grill to ON. Spray grill and searing plate. Turn temperature dial to SEAR, 550°F. Wait 7 minutes. Place chops on searing plate - 90 seconds each side. Turn temperature dial to GRILL. Place chops on grill. Insert Cook Number temperature sensor into thickest part of meat being careful not to touch the bone. Turn Cook Number dial to desired setting (if in doubt, go with 3). Close hood. When first Cook Number light comes on, lightly brush top side of chops with oil. Remove sensor. Flip chops. Lightly oil other side. Replace sensor. Close hood. Relax. When you hear the signal, dinner’s on.

A little mint jelly on the side creates a classic flavor combination.

29 Tuscany Roast Lamb Classic recipe. Gourmet presentation.

Leg of lamb (have butcher bone and butterfly) Bottled Italian dressing Slivered garlic clove Dijon mustard Grill spray

Cut small slits in the lamb and insert the slivered pieces of garlic. Slather the top with mustard and pour Italian dressing over it. Marinate in refrigerator for about 9 hours.

Switch grill to ON. Spray grill. Turn temperature dial to GRILL. Wait 7 minutes. Place lamb on grill. Insert Cook Number temperature sensor into thickest part of meat. Turn Cook Number dial to desired setting ( for this recipe, the recommended setting is 3). Close hood. Relax. When you hear the signal, your roast lamb is ready.

Serves 2

30 Mediterranean Stir-Fry It’s amazing what you can do with a grill this hot.

½ lb lamb, thinly sliced 1 Red pepper, seeded and quartered 1 Tablespoon olive oil 2 Baby eggplants, peeled and sliced ½ Fennel bulb, sliced 1 Clove garlic, crushed 1½ Teaspoons fresh oregano, chopped Tabasco ® ( dash ) Salt and Pepper (to taste) 1½ Teaspoons white vinegar 3 Slices of prosciutto, chopped ¼ Cup fresh leaf parsley, chopped Grill wok ( see accessories at www.cooknumber.com ) Grill spray

Switch grill to ON. Spray grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place red pepper on grill, skin side up. Grill until skin blackens and blisters. Remove from grill, allow to cool before peeling. Heat oil in a grill wok, add eggplants and fennel. Stir-fry 5 minutes or until browned and cooked through. Using mitt, remove from wok and set aside. Add lamb in batches to the wok with garlic, oregano, Tabasco® sauce and seasoning. Stir-fry lamb until browned and cooked through. Add red pepper, fennel, eggplant, vinegar, prosciutto and parsley to the wok and stir-fry a further 2-3 minutes.

Serves 2

31 GRILLING FISH BY THE NUMBERS Marmalade Halibut An exclusive restaurant recipe that will impress your guests.

2 4 - 6 oz halibut fillets 2 oz red tomato, diced ½ inch 1 Tablespoon gourmet marmalade 1 oz shallots julienne 2 oz yellow tomato, diced ½ inch 1 oz pre-cooked julienne bacon 4 oz spinach Salt and pepper to taste 1 Tablespoon chopped garlic Balsamic glaze Red chile oil Fresh thyme (chopped)

Combine ingredients (except halibut and marmalade) in sauté pan to create tomato salad. Set aside. Brush halibut fillets with oil. Lightly sprinkle both sides with salt and pepper. Brush grill with oil. Shift to CONVECTION. Close hood and pre-heat (5 -10 minutes) to 375°F. Place fillets on grill skin side down. Switch grill to ON. Brush grill with oil. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place fillets on grill skin side down. Insert Cook Number temperature sensor into the thickest section of one of the fillets. Turn Cook Number dial to 2. Close hood. Relax. While halibut is grilling, sauté ingredients for tomato salad. The signal will alert you when the fillets are done. Place fillets on tomato salad. Spoon marmalade over top. Garnish with thyme.

Serves 2

33 Cook Number® Simple Salmon Just your basic, perfectly grilled salmon - the easy way.

2 Medium - sized salmon fillets Salt Lemon wedge Pepper Oil

Slice salmon fillets into portions for individual servings. Brush with oil. Lightly sprinkle both sides with salt and pepper. Switch grill to ON. Brush grill with oil. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place fillets on grill skin side down. Insert Cook Number temperature sensor into the thickest section of one of the fillets. Turn Cook Number dial to 2. Close hood. Relax. The signal will alert you when the fillets are done. Perfectly. Now, squeeze on a little lemon. See? We told you it was simple.

Serves 2 Butter Lemon Dill Grilled Salmon Just say “BLD” (The full name’s hard to say without drooling).

2 lb fresh salmon fillets Fresh dill weed (enough to cover fillet) 1 Lemon (cut in half and sliced) 1 Small cucumber (sliced into ¼“ thick pieces, keeps fish from burning) 2 Teaspoons butter (optional) Fish “boat” or similar enclosed fish griller ( see accessories at www.cooknumber.com ).

Switch grill to ON. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place enough slices of cucumber to cover the bottom of the fish boat. Place fillet on top of cucumber skin side down Completely cover fillet with fresh dill weed. Spread lemon around the outside of fillet. Place butter on top on dill weed (optional). Place boat in the center of the grill. Insert Cook Number temperature sensor into thickest part of fillet. Place cover on fish boat – making sure the metal part of the probe is fully in the boat – with the boat cover resting on the wire only. Turn Cook Number dial to 2. Close hood. Relax. When you hear the signal, open boat, discard lemon, dill and cucumber. Go impress your guests.

Serves 4 34 Mahi-Margarita with White Wine Sauce Tender and flaky with a Mexican accent.

2 Medium-sized mahi-mahi fillets Grill spray Marinade

1/3 – ½ cup lime margarita mix 1 Teaspoon minced garlic ¼ Cup olive oil

Slice mahi-mahi fillets into portions. Marinate 1 hour before grilling. Switch grill to ON. Spray grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place fillets on grill and reserve marinade. After 3- 4 minutes flip fillets. Insert Cook Number temperature sensor into the thickest section of one of the fillets. Turn Cook Number dial to 2. Close hood. Relax. The signal will alert you when the fillets are ready.

Sauce

Reserved marinade Salt and pepper White wine or dry vermouth Sliced limes 1 Teaspoon mayonnaise

Boil reserved marinade with a little white wine to reduce slightly. Add mayonnaise, salt and pepper, to taste, and stir. Thin with a little more margarita mix. Serve with fish and garnish with lime slices.

Serves 2

35 Port Charlotte Blackened Grouper An authentic recipe from a true Floridian.

4 Medium-size grouper fillets Chef Paul Prudhomme’s Redfish Magic Seasoning® (or a favorite fish seasoning) ½ Cup butter

Slice grouper fillet into 4” by 4” portions. Cover a platter with Chef Paul Prudhomme’s Redfish Magic Seasoning. Drop the fillets onto the plate making sure each side is amply covered with seasoning. Switch grill to ON. Close hood. Turn temperature dial to SEAR, 350°F. Wait 7 minutes.

Drop a teaspoon of butter onto searing plate and quickly place a grouper fillet on top of the butter. Repeat for all fillets. As soon as all fillets are on the searing plate, flip them over in the order they were placed. Insert Cook Number temperature sensor into the thickest section of one of the fillets. Turn Cook Number dial to 2. Close hood. Relax. The signal will alert you when the fillets are ready.

Serves 4

36 Salsa Seafood from Down Under A popular New Zealand recipe. Any salsa leftover is great on chicken salad.

1½ lbs of any mild white fish (Chilean Sea Bass, Halibut) Medium-sized bunch of asparagus Block of (specialty goat cheese perfect for grilling) sliced into ¼ inch strips Salt and pepper (to taste) Grill spray South Seas Salsa

1 Tablespoon sweet Asian chili sauce (Thai style) ½ Gala apple, diced

½ Orange bell pepper 1/3 Cup fresh cilantro ½ Red bell pepper Salt and pepper ½ Red onion, sliced and then halved into crescents Juice from 1 lime 1 Mango

Cut the mango, orange and red peppers into long, thin slices. Mix all salsa ingredients. Refrigerate two or three hours to combine flavors. Rinse asparagus and break off tough ends where they snap easily. Place a pan with several inches of water on stove top. Brush both sides of fish with oil and sprinkle with salt and pepper. Switch grill to ON. Spray grill. Turn temperature dial to GRILL. Close hood. Wait 7 minutes. Place fish skin side down on grill or cooking pan greased with grill spray. Insert temperature sensor into thickest part of fillet. Turn Cook Number dial to 1. Close hood. Relax.

While fish is grilling, boil water and cook asparagus until just tender. Drain. When you hear the signal, move fillets from the grill to a serving plate and place the Halloumi on foil on the grill for about two minutes. It should be hot and slightly oozing. To serve, fan the asparagus on a plate and top it with the . Place the fish on the asparagus and cheese and top with South Seas Salsa. Garnish with grilled lime wedges.

Serves 2 - 4

37