Kingfisher Kookers has been in business since 1938 and is the oldest continuous grill manufacturer in the United States.

GENERAL BARBEQUE TIPS

GENERAL BARBEQUE SAUCE TIPS

GENERAL MEAT TIPS

BEEF DONENESS GUIDE

STEAK TIPS

BRISKET TIPS

POULTRY TIPS

COOKING TIPS WITH SPICES 

COOKING TIPS FOR VEGETABLES

GRILLING TIME  FOR VEGETABLES


GENERAL BARBEQUE TIPS

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GENERAL BARBEQUE SAUCE TIPS

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GENERAL MEAT TIPS

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BEEF DONENESS GUIDE

Test with meat thermometer:

Rare:  140 degrees
Medium Rare:  150 degrees
Medium:  160 degrees
Well Done:  170 degrees

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STEAK TIPS

  • Steaks should be cut 1 ½" thick for grilling.
  • Lean cuts may be wrapped in bacon to improve the flavor.

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BRISKET TIPS

  • Packers trim should have fat trimmed off before smoking, leaving about 1/4" of fat on the brisket all the way around.
  • The thick end of the packer trim brisket has a hard core of fat. If the fat is more than 1" thick, you need to either select another brisket or plan to trim it out.
  • When slicing brisket for serving, cut it diagonally to create a more tender cut of meat.

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POULTRY TIPS

  • Italian salad dressing is a good and easy marinade for poultry and meat. Marinate chicken overnight for a great taste.
  • Cook chicken breast with the skin on for more flavor.
  • Cook chicken with the skin side down. Whole chickens should be cooked with breast side down.
  • Keep cavity of chicken/turkey full to add flavor. (example: juice, marinades, fresh fruit, bacon, etc.)
  • Poultry is done when the juices run clear.
  • Chicken may be pink in the middle when smoked, even though it is done.

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COOKING TIPS WITH SPICES

  • Put spices or rubs on meat at least 1 hour before cooking. They may be put on and refrigerated overnight.
  • Spray cooking spray on the meat after using your favorite spices, this will keep the spices in place while cooking.
  • Dry rubs add flavor and also help tenderize less tender cuts of meat.
  • Small batches of fresh or dry herbs such as Rosemary, Bay Leaves, Oregano, and Tarragon can be added to the fire to enhance the meat.

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COOKING TIPS FOR VEGETABLES

  • Most fresh and raw vegetables may be grilled. Wash and remove bruised spots, brush with olive or vegetable oil, and place on grill. Grill until tender. Vegetables will need to be turned occasionally during grilling.
  • For evenly cooked vegetables and meat kabobs, parboil solid or starchy vegetables before they are threaded onto skewers for grilling or smoking.
  • Never use aluminum foil to cover a tomato based product. Tomatoes form an acid and will eat through foil.
  • Freeze onions for 45 minutes before slicing or dicing them. This will help prevent tears.
  • Soak ears of sweet corn in cold water before grilling or smoking.
  • When cooking several vegetables in the smoker or grill always put the firmer ones on first, such as potatoes.

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GRILLING TIME RECOMMENDATIONS FOR VEGETABLES

  • Sweet Potatoes - 14 to 16 minutes. Peeled and sliced 1/2" thick.
  • Bell Peppers - 12 to 15 minutes
  • Green Onions - 5 minutes
  • Eggplant - 10 to 12 minutes cut in half
  • Tomatoes - 3 to 5 minutes. Slice 1/2" to 1/4" thick, or until heated thoroughly.
  • Corn - 20 to 30 minutes. (soak corn in the husk, in cold water 3 to 4 hours)
  • Leeks - 12 to 15 minutes cut in half - lengthwise.
  • Squash - 8 to 10 minutes cut in half - lengthwise.

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