Today’s barbecue lifestyle magazine
Get The Most Out Of YourBarbecue!
Unique Grilling Tips
To Make Your
Barbecue Sizzle!
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Extra thick and deep ovens provide exceptional
cooking performance.
Instead of building cars that go 0 to 60, we build industry leading
gas barbecues that go 0-600°F in a matter of minutes. Our extra
thick and deep stainless steel or cast aluminum ovens lock in heat
and circulate it evenly throughout the oven for effi cient grilling
and convection cooking.
No matter what the weather conditions are, you can count on
your Broil King® to reach and maintain the exact temperature
you require. So go ahead and give Broil King® a test drive, we
guarantee you’ll like the results.
Ladies and Gentlemen...start your barbecues.
Visit broilkingbbq.com today for great recipe ideas, barbecuing tips and to fi nd your local barbecue retailer.
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Sizzle Magazine • 3
14 Become The Barbecue HeroHelpful tips to help you become the talk of
the neighborhood.
Features
5 Barbecue TechniquesExpand your barbecue repertoire with the direct,
indirect, rotisserie and planking methods.
6 Pairing Barbecue Foods
With Beer And WineA great way to enhance the fl avour
of your next meal.
8 Broil King® AccessoriesBroil King introduces its new range of
Premium Barbecue Accessories.
11 How To:
Grill The Perfect SteakHow to get perfect steak house results, every time.
12 The Farmers Market,
A Barbecuer’s ParadiseBuying fresh local produce from your local
farmers market.
16 MarinadesBring out the full fl avour of your next meal.
18 Broil King® Cooking SystemDiscover what makes a Broil King® the perfect
gas barbecue for your next backyard barbecue.
26 Broil King® Keg®A new way to barbecue your food. Introducing the
all new Broil King® Keg®.
28 Fuel for thought...
Gas, Charcoal, or Both?It’s simply a matter of style.
30 Get Your Barbecue
In Shape For Summer!This season, take an hour or two to make sure your
barbecue is in tip-top shape.
31 Barbecue Necessities
& AccessoriesFind the right accessories and turn your barbecue into
the ultimate entertaining machine.
32 Mouth-Watering RecipesSome of the most delicious recipes
we have created!
20 Broil King® Barbecue Line-UpUnveiling the Broil King® line-up of Barbecues.
Today’s barbecue lifestyle magazine
4 • Sizzle Magazine
Section | Description
BarbecueMethods
Sizzle Magazine • 5
Grilling | Barbecue Techniques
1. Direct GrillingThe direct grilling method is quite simple, it involves
cooking the food on the grids directly over the fl ame. We
recommend direct grilling for most single-serving items
such as steaks, chops, fi sh, burgers, kebabs and vegetables,
or any other quick-cooking foods.
A gas barbecue with a deep oven allows the burner and
vapourizer to be located further from the cooking grids
resulting in excellent heat control and reduced fl are-ups.
An added benefi t of this method is the perfect steak house
diamond pattern grill marks you can sear into the meat and
vegetables you are cooking (see page 7 for how to do that).
With superior cast iron cooking grids the direct method is
an ideal way to cook.
Setting up this method is simple. For the best results,
preheat the barbecue on HIGH for 5-10 minutes, remove
any debris on the cooking grids with a wire grill brush,
then spray or brush on vegetable oil with a basting brush
to prevent food from sticking. Reduce the heat to your
required temperature, place whatever you’re cooking on
the grids and that’s it. We told you it was simple.
2. Indirect Method The indirect method of grilling is a slow technique for
cooking larger cuts of meat such as roasts or poultry. As
the name implies, the food is not grilled directly over the
heat but by hot air circulating around the food. There are
two indirect methods, both of which rely on lower heat
settings with the lid of the barbecue closed. One is the drip
pan method and the other involves cooking over an unlit
burner. With no need to turn or baste the food the result is
worry free barbecuing with little chance of fl are-ups.
Indirect: Drip Pan Method
With the drip pan method the juices and drippings from
what you are cooking fall and mix with the contents of
the drip pan. This mixture will vapourize and automatically
baste your food, imparting delicious fl avours and ensuring
a moist and succulent roast, chicken or turkey.
To use the drip pan method with a gas barbecue begin
by removing the grids and placing the drip pan on top
of the heat medium. Next, pour water or other cooking
liquid, such as fruit juice or wine, into the drip pan. Replace
the cooking grids, preheat the barbecue on HIGH for 10
minutes then adjust the heat to MEDIUM or MEDIUM/LOW.
Spray or brush the grids with cooking oil, then place the
meat directly on the grids above the drip pan, close the lid,
and sit back and relax as your food becomes infused with
delicious fl avour. One important thing to remember is to
never let the drip pan run dry.
Indirect: One Burner Method
If desired, place a drip pan over the heat medium, under the
cooking grids, on the side of the barbecue where you will
be turning off the burner. To begin, preheat the barbecue
on HIGH and then turn off one burner. Brush or spray the
cooking grids with cooking oil. Sear the meat on all sides
using the lit side of the barbecue and then transfer it over
to the unlit side. Regulate the heat setting to maintain your
desired temperature, we generally recommend cooking
at a MEDIUM heat setting when using this method. This
method is wonderful not only for roasts but also for thicker
steaks, chops and bone-in cuts of chicken.
3. Rotisserie MethodRotisserie cooking is another great method a Broil King® gas
barbecue allows you to do. Unlike many other barbecue
companies, Broil King® has incorporated a unique direct
fl ame rear rotisserie burner on a number of models. The
rear burner, along with the heavy duty rotisserie kit, is
ideal for roasting turkey, chicken or other large cuts of
meat. The rear rotisserie burner is the ultimate method for
cooking rotisserie style. With the heat located behind the
food it ensures even cooking with no chance of fl are-ups.
The constant turning of the meat while cooking allows it
to self-baste with natural juices, resulting in exceptionally
moist and tender meals.
Two of the most important things to remember when
cooking with the rear rotisserie burner are to fi x the
meat securely in the middle of the spit. With poultry, the
wings and legs should be tied in tightly to avoid burning.
Secondly, make sure you place a drip pan under the meat
to collect extra juices for making gravy.
How to Position Poultry on the Rotisserie
4. Planking Another unique and delicious way to grill food is by using a
wooden plank. Cooking a meal on a wooden plank, known
as “planking,” is a surefi re way to get delicious results and
wow your dinner guests. The smoke created from the plank
sitting directly above the lit elements infuses the meat with
that unsurpassed grilled fl avour. Using a plank is simple. Just
soak it in water for at least an hour and pat it dry. Pre-heat
your barbecue on HIGH for 10 minutes, coat both sides of
the plank with olive oil then place the seasoned meat on it.
Place the plank on the grid(s) directly over the lit elements
and reduce the heat to MEDIUM-LOW. Cook the meat to its
desired doneness and voila, you’ve just created your fi rst
planked meal. Cedar planks are ideal for salmon but don’t
be afraid to try other meats with it. Pork goes great on a
maple plank and lamb is delicious on alder.
1. With breast down; bring neck skin up over cavity. Turn
under edges of skin; skewer to back skin. Loop twine
around skewer and tie. Turn breast side up; tie or skewer
wings to body.
2. Put a spit fork on rod. Insert rod in neck skin parallel to
backbone; bring it out just above tail. Put second fork on
rod and insert forks in breast and tail. Test for balance.
Tighten thumb screws.
3. Tie tail to rod with twine. Cross legs; tie to tail.
1 2 3
There are several diff erent methods of cooking on the barbecue.
The method used is determined by the cut of meat or the type of food you are cooking. It is possible to cook a variety
of foods at the same time using diff erent grilling methods; however, setting up your barbecue correctly is critical. In this
section we outline the four main methods: direct, indirect, rotisserie and planking.
Utilize all these techniques to get the most out of your barbecue and impress your guests!
Lifestyle | Matchmaker
Sure, a cookout’s success is heavily measured
by the taste of the food, but what many
people don’t realize is that the drink they
pair with the meal can play almost as big a
role as the meal itself. It’s well known that
beer and barbecued food go hand in hand,
but there are certain types of beer you can
be serving with your meals that can make
them even more enjoyable. If beer is not your
(or your guests’) beverage of choice, wine can
also make a wonderful addition to barbecued
meals.
Some might be surprised to know there is more
to pairing wine with food than red wine with red
meat and white wine with poultry and fi sh. We’ve
compiled a brief guide below to help you fi gure
out what types of wine and beer to pair with
whatever you’re cooking on the barbecue. Cheers!
If you’re going to be cooking lighter fare on the
barbecue like vegetarian, fi sh or light chicken
dishes, the ideal beer to pair it with would be a
Weissbier or Dunkelweiss. They won’t over power
the lighter tasting dishes and will provide a nice
supporting taste to the meal. As for wine, try a light
white wine such as an Ehrenfelser, Riesling, Muscat or
an Unwooded Sauvignon Blanc to compliment the
tastes.
For pizza, sandwiches or hearty soups (yes, you can
cook all of those on the barbecue) an Amber Ale is
a wonderful beer pairing. Pizza and wine however,
is a bit trickier. A vegetable based pizza tastes
delicious with a Petite Sirah red wine. If it’s a meat
based pizza such as pepperoni or chicken a
Zinfandel wine works wonders at bringing the
fl avours to life.
Many people like to spice up their meals when they
barbecue, if you fall into this category you should be
pairing your food with beers that are lightly hopped
such as a Golden or Blonde; Lager also works well.
For wine, a Riesling or Pinot Grigio works well & for
those of you who prefer red, a Chilean Merlot goes
very well with spicy dishes.
For heavier entrées such as steak, ribs, pork tenderloin
or lamb you’ll want something that can stand up
to the food but not be too fi lling. You’re best to go
with a lager as this is not as heavy as ales. For wine
you should try to pair it with a rich red wine like an
Oaked Merlot, Cabernet Sauvignon or Shiraz. The full-
bodied taste of these wines matches exquisitely with
the barbecued fl avour of these meats.
Finally, what would a cookout be without
hamburgers, hot dogs and sausages? The best beer
to pair with the typical grilling fare is traditional
English ale, the hops in both are able to cut through
the grease and provide a refreshing taste. As for wine,
a Rosé goes well with just about anything especially
Italian style sausages.
Grilled food, beer and wine do go wonderfully
together, but what really makes a cookout special
is enjoying quality time with family and friends and
trying out new fl avours. There is no hard and fast
rule when it comes to pairing drink with food so try
diff erent combinations to fi nd out what you like the
best and always enjoy responsibly.
Pairing Barbecued Foods with Beer and Wine
6 • Sizzle Magazine
Sizzle Magazine • 7
Section | Description
Ingredients
3 tablespoons olive oil
12 ounces boneless chicken breast
1 bunch spring onions, sliced
1 fresh red chili pepper, seeded and chopped
1 red pepper, cut into thin strips
4 ounces mushrooms, sliced
3 tablespoons fresh coriander, chopped
1 12" Pizza crust (fresh or premade)
1 tablespoon chili oil
6 ounces shredded mozzarella cheese
Salt and pepper to taste
Additional toppings as desired
Directions
1. Brush chicken breasts with olive oil then season with salt,
pepper and chilies. Set barbecue to medium heat and
place chicken on the barbecue. Using the direct grilling
method grill chicken until cooked thoroughly turning only
once. Remove chicken from the barbecue and slice thinly.
2. Place the whole red pepper on barbecue. Grill the pepper
until hot, yet not completely cooked. Cool slightly, then
thinly slice the peppers, spring onions, and mushrooms,
and other desired toppings. Toss with remaining olive oil,
red chili, coriander and salt and pepper. Pour out excess oil,
cover, and set aside.
3. Brush the pizza crust with chili oil. Place chicken evenly
over the crust, then sprinkle with vegetables and top with
shredded mozzarella cheese.
5. Grill pizza on a preheated grill stone for 5-10 minutes
or until the base is crisp and golden and the cheese is
bubbling.
6. Slice and serve hot.
Chicken, Chili Pepper
and Coriander Pizza
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8 • Sizzle Magazine8 • Sizzle Maggggggggggggggggggggggggggggggggggggggggggggggazazazaazazazazazazazazzzzzzazazazazazazaaa ininiinnininninininnininnininnnneeeeeeeeeeeeeeeeeeeeeeeeeee
With over 25 years of experience building premium barbecues,
Broil King® is a name that has become synonymous with quality.
We are known the world over for manufacturing barbecues to the
highest standards with exceptional results. That is why we have
designed all new professional grilling tools and accessories to
complement and enhance your outdoor cooking experience.
When you barbecue, you're embracing a lifestyle. A lifestyle of
delicious meals, casual get-togethers and the great outdoors. With
your barbecue, you can get out of the kitchen and spend more
time with friends and family.
With Broil King®'s lineup of quality designed accessories you can make
your barbecue lifestyle even more interesting by cooking unique foods to
perfection. From the necessities, like tongs and turners, to the specially designed rib
racks and toppers, Broil King® accessories will open up the cooking possibilities for you.
So break free from the kitchen and start living the barbecue lifestyle!
Cedar Cutting Board
The Broil King® premium cedar cutting board is
made from 100% cedar. It features an extra large
cutting surface with a high volume moat, making
it perfect for large cuts of meat. The board is
dishwasher safe. Premium Barbecue Covers
The Broil King® Exact Fit covers are crafted of durable woven
polyester with a water resistant PVC lining. They feature
mesh venting for enhanced air fl ow and moisture resistance
as well as hook-and-loop closures for a superior fi t. Blue
baseball stitching adds style to the "extra-reinforced" seams.
Molded rubber handles make the cover easy to remove.
Visit www.broilkingbbq.eu to fi nd the right fi t for your barbecue.
Rib Rack And Roast Support
The Broil King® professional rib and roast rack accommodates 7 racks
of ribs within an ultra durable 10 mm high grade stainless steel wire
frame. Multi-use design also accommodates large cuts of meat.
Oversized handles support the entire rack and allow for it to be easily
transferred from one part of the barbecue to another.
Premium Barbecue Accessories
rib
or you.
Covers
Sizzle Magazine • 9 Sizzle Magazine • 9
Stone Grill Set
The Broil King® professional pizza stone features a 1.2 mm
high grade stainless steel cradle with oversized 10 mm
stainless steel handles. The set includes a resilient pizza stone,
able to withstand rapid temperature changes, high grade
stainless steel cradle with integrated thermometer, and
wooden pizza peel. The cradle is also designed to keep the
pizza from sliding off the stone while removing
it from the barbecue with the peel.
Flat Grill Topper
The Broil King® professional fl at topper is
constructed from 1.2 mm high grade stainless
steel. Its oversized design gives you more
cooking space while its raised frame keeps
foods contained within the topper's cooking
surface. Oversized stainless steel 10 mm
handles with forged Broil King logo. Raised
square perforation holes add to the rigidity of
the design and help keep food from sticking.
Deep Dish Grill Wok
The Broil King® professional wok
topper is constructed from 1.2
mm high grade stainless steel. Its
oversized design gives you more
cooking space while its deep dish
keeps foods contained within the
wok. Oversized stainless steel 10
mm handles and raised square
perforation holes add to the rigidity
of the design. Raised perforations
help keep food from sticking.
Tools & Tool Sets
To get a job done right you need to have the
right tools. That's where Broil King's line of
unique barbecue tools and tool sets come in
handy. From heavy-duty turners and tongs, to
basting brushes and grill brushes, our tools will
help you get the most out of your barbecue,
and create mouth-watering meals.
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10 • Sizzle Magazine
Section | Description
HOW TO: Grill The Perfect Steak Creating the perfect steak is one of the things a Broil King® gas barbecue is built to do. In this section we
have information to help you choose the perfect cut of beef, advice on using marinades and a guide to
help you grill the perfect steak, every time.
Sizzle Magazine • 11
• Tenderloin: The tenderloin is a cut of meat that
is exceptionally tender. On a cow the tenderloin is
found in the middle of the back between the sirloin
and the rib. The tenderloin is extremely tender
because the muscles that make it up are rarely used.
When the tenderloin is cut into pieces it is called
fi llet mignon.
• T-Bone: The T-bone is a bone-in steak from the
short loin. This cut has a T-shaped bone that
separates the tenderloin section from the larger
portion of the top loin. These steaks are not as
tender as the porterhouse steak but are still
very tasty.
• Porterhouse: The porterhouse is a large steak from
the thick end of the short loin. The porterhouse
contains a T-shaped bone and large piece of
tenderloin. Porterhouse is one of the most popular
types of steak.
• Rib-Eye: When cut into steaks, the rib eye is one of
the most popular and juicy steaks on the market.
Meat from the rib section is tender and fattier than
other cuts of beef. This extra fat makes rib-eye steaks
exceptionally tender and full of fl avour.
• Flank: Flank steak is cut from the belly muscles of
the cow. The fl ank steak is much tougher than the
loin and rib steaks which is why many recipes for
fl ank steak use marinades or braising.
• Sirloin: The sirloin is actually divided into several
types of steak. The top sirloin is the most fl avourful.
The bottom sirloin is less tender, much larger, and is
typically off ered when one buys sirloin steaks.
Now that you can distinguish some of the more
popular cuts of beef it’s time to move on to another
delicious aspect of grilling…marinades!
(Continued on page 15)
For the perfect medium rare 1" thick New York Strip, follow these simple instructions.
Marinate steak for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steak close
to room temperature a half hour before grilling for more even cooking. Preheat barbecue on MEDIUM/HIGH. Brush
grids with olive oil and proceed as directed.
NOTE: Bone in cuts take slightly longer. Times may be aff ected by wind, outdoor temperature, and thickness or temperature of meat
prior to cooking.
The Perfect Steak Grilling Guide
Place steak on angle
on hot grids.
Flip the steak as
shown below.
Turn and fl ip the
steak again.
Finally, fl ip the steak
again.
Rare Med/High 1¾ 1¾ 1¾ 1¾ 7 minutes
Rare Medium/Rare Med/High 2 2 2 2 8 minutes
Medium/Rare Medium Med/High 2¼ 2¼ 2¼ 2¼ 9 minutes
Medium Well Medium 1½ 1½ 1½ 1½ 10 minutes
Well Medium 3 3 3 3 12 minutes
Meat Thickness Heat Setting Time Per Side Total Time
1½" 1" A B C D
Make No Misteak!
Place steak o
on hot grids.
Medium/Rare Medium
Medium Well
Well
Grilling | Perfect Steak
If you’ve been in the supermarket or butchers before you’ve probably seen or heard some, or all, of the
types of steak listed below. However, you might not know what any of the terms actually mean. Well, now
you will. We’re here to help you diff erentiate the most popular cuts of beef, from the T-Bone to the Sirloin.
12 • Sizzle Magazine
Section | Description
11212112 g12122221222122112 •••••••••• gg
Tired of those long lines at the checkout counter of your local
supermarket? Looking for a place where you can get local produce,
breads and meats at cheap prices? Well look no further than your local
farmers market. A farmers market truly is a one stop shop for all your
grilling needs. From local fresh fruit and vegetables to meat, poultry
and even sea food the farmers market off ers as much versatility as your
barbecue does.
Farmers' markets allow farmers to pick produce at the peak of fl avour,
preserve the nutritional content of fresh produce and since locally-
grown produce does not travel as far to get to your table, the diff erence
in kilometers saves fossil fuels.
Another added benefi t is that Farmers' markets have produce grown
naturally and organically, meats that are raised humanely on pasture,
handmade cheeses, eggs and poultry from free-range fowl all
combining for healthier and tastier barbecue fare.
So whether you are grilling up veggie kabobs or fl ank steaks, make sure
you check out your local Farmers Market to get the best in value and in
taste. To fi nd some delicious recipes to try out with your farmers market
purchases check out www.onthegrill.ca and for accessories to help you
grill up a farmers market feast check out www.broilkingbbq.eu
The Farmers Market A Barbecuer’s Paradise
Section | Description
12 • Sizzle MagazineSiSiSS zzzzzzzlelelele••••••••• Si lleeeeSiSiS zzzzzzzzlelelelleeSizzzzzllelele MMMMM ii eeeMMMMMMMMMMMMMMagagagaggagagagagagagaa azazaaaazazaazzazininininininninineeeeeeeeeeeeeMMMMMagagagagagga azazaaazinininineeee
inin kkililommommetetererss sasaveves s fossil ffueuells.
Take Your Time:Don’t rush! You’ll miss some great deals and the fun of being at the
market!
Bring Cash:Cash is the easiest currency, usually small bills and change can get
you a heap of delicious foods at the market!
Bring Containers and Shopping Bags:Although some farmer's market vendors have bags and boxes, it's
easiest if you bring your own reusable bags with handles.
Ask Questions:Make sure to ask questions of the vendors when you see unfamiliar
produce. You’ll get helpful hints on the best way to store your
purchases and you might even get a great recipe or two!
Go Early:You'll fi nd the best selection if you show up early.
Go Late:Sure, we’re contradicting our previous point, but if you’re not an
early riser try and go near closing time at the market. The selection
won’t be as good but you’ll get some ever better deals!
Bring Coolers:Make sure to have coolers with ice packs in your car, or take the
produce and meat straight home to keep it fresh and at its peak.
Experiment!The market is full of unique and exciting fruits, veggies, meats and
seafood, don't be afraid to try something new!
Hints and Tips for Farmer's Market Shopping
Lifestyle | Barbecuer's Paradise
Sizzle Magazine • 13
Section | Description
Ingredients
2 cups broccoli, cut into small fl orets
2 cups caulifl ower, cut into small fl orets
1 red bell pepper, cut into 1-inch pieces
1 courgette, sliced ¼ " thick
1 cup carrots, sliced on the diagonal
1 cup sugar snap peas, strings removed
3 spring onions, sliced sharply on the diagonal
Marinade:
2 tablespoons rapeseed or olive oil
1 tablespoon sesame oil
1 teaspoon Asian chili sauce
1 tablespoon lime juice
1 tablespoon oyster sauce
1 tablespoon honey
1 clove garlic, pressed
1 tablespoon fresh ginger, grated
1 teaspoon kosher salt
Garnish:
2 tablespoons fresh coriander leaves, chopped
2 tablespoons toasted sesame seeds
Directions
1. Prepare all the vegetables and place in a large bowl. In a
small bowl, whisk together the marinade ingredients. Pour
the marinade over the vegetables and toss to coat evenly.
2. Preheat barbecue on HIGH, placing the deep dish grill wok
on the cooking grids. Use the direct grilling method.
3. Brush or spray the grill wok liberally with vegetable oil.
Place all of the vegetables into the wok, and stir briefl y,
then close the lid of the barbecue.
4. Continue to toss the vegetables with tongs every minute,
until the vegetables are tender-crisp and starting to
brown, about 10 minutes. Keep the lid closed when not
turning the veggies.
5. Remove from the barbecue and place in serving dish.
Sprinkle with chopped cilantro and toasted sesame seeds.
Serve hot.
6. These vegetables are partly stir-fried, and partly roasted,
resulting in tasty, caramelized morsels.
Stir-Fried Vegetables
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14 • Sizzle Magazine
Section | Description
Have you ever wanted to become the talk of your neighborhood? Be known locally as the King
of the barbecue? Do you want your cookouts legendary? Of course you do and with our help,
you can! Use the four simple steps and go from a barbecue zero to hero in no time!
Sizzle Magazine • 15
Lifestyle | The Barbecue Hero
Find The Barbecue Of Your Dreams• The fi rst place to look when checking out a barbecue is the cook box.
Ideally, you want a deep cook box with thick walls made of either
cast aluminum or double walled stainless steel. This type of cook box
will provide great heat retention, the capacity to cook larger cuts of
meat and poultry, and the fl exibility to use diff erent cooking methods
such as rotisserie or indirect cooking. Check to see if the cook box is
closed at the bottom. If it’s open, this will create a “chimney eff ect”.
This occurs when the lid is opened and all the heat will rush out and
escape, reducing the temperature in the cook box each time the lid is
raised.
• After the oven, the next feature you’ll want to inspect will be the
cooking grids. There’s a misconception out there that cast iron grids
are diffi cult to maintain. Any true barbecue enthusiast will tell you
that is false. Heavy-duty cast iron cooking grids provide exceptional
heat retention and searing power. The little bit of maintenance they
require (seasoning them after each use) is well worth the benefi ts
they provide. Check to see if the grids are reversible. One side will form
a “V” and is great for capturing the juices and drippings from what you
are cooking to baste the food right at the grid. When reversed, the
heat concentrates at the point of the “V” providing you with ultimate
searing power and the ability to get those perfect steak house style
grill marks.
• We understand that barbecued food is all about fl avour, so you’ll want
a barbecue that can produce delicious fl avour. Flavour doesn’t come
from “gas” or “charcoal,” but from the juices of whatever you’re grilling
falling onto the heat medium, vapourizing, and rising up to infuse
the food. You’ll want to check to see if the barbecue’s heat medium
covers the bottom of the cook box and is designed to vapourize the
drippings without pooling or losing them. The best heat mediums are
designed so that there are no places where the juices can pool. A high
quality stainless steel vapourizer will provide years of delicious meals.
The heat medium also does double duty by protecting the burners
and giving them a longer life.
• The key to great barbecuing is even heat. You could have the best
cook box, grids and heat medium, but if your burners aren’t producing
consistent, even heat you will be challenged with hot and cold spots
when cooking. There are many diff erent designs, however, the most
common are a fi gure 8, H, or tube burner. If the barbecue you're
looking at has more than two control knobs, chances are you’ll have a
tube burner for each knob. Not all burners work the same and some,
like Broil King’s Dual-Tube™ burners, have been designed to ensure
even heat along the entire length of the cook box. Check to make sure
the burners are made of high quality stainless steel, which is the very
best material for barbecues burners.
Find The Right ToolsEvery hero needs the right tools in their utility belt to help get the job
done and a Barbecue Hero is no diff erent. No matter what you cook you
need to have the essentials for your barbecue. If you’re really looking
to impress your guests there are a variety of accessories that can assist
you in cooking almost anything you can think of. Turn to page 30 to
learn more or go to www.broilkingbbq.eu to take a look at hundreds of
exciting accessories!
Find Some Great RecipesOnce you’ve got the barbecue and the tools covered you need to
fi gure out what you’re going to be cooking. With the right barbecue,
the options are endless. Start by taking a look at some of the delicious
recipes found throughout this magazine, and once you’ve mastered
those head over to www.onthegrill.ca. If you choose the right barbecue
there are hundreds of diff erent meals you can cook on your barbecue,
for breakfast right through to dessert, and you don’t have to break the
bank to get versatility! Check out the Broil King line-up starting on page
19.
Barbecue Hero TipsYou’ve got the barbecue, the tools and the recipes, but every hero also
needs a few tricks up their sleeve to get the job done. Use these tips to
be the talk of the neighborhood and make your cookouts legendary.
• Versatility is a wonderful thing. There are basically three key methods
of grilling; direct (searing), indirect (roasting/baking) and rotisserie.
With these methods you can use your barbecue for so much more
than just burgers and hot dogs. You can bake cookies, fry some eggs
or cedar plank a salmon. With the right accessories and barbecue, the
meals you can create are endless. Details on page 4.
• To sear in those perfect steak house style grill marks make sure you
pre-heat your barbecue to at least 500ºF. Cast iron cooking grids will
give you the best searing results. Check out how on page 10.
• Smoking can be good for you! Well, your food that is. Placing wood
chips in a smoker box on top of your heat medium will infuse your
food with a delicious, smoky taste. There are a number of interesting
fl avours of wood chips available, check out www.broilkingbbq.eu.
Grilling | Marinades
Oils
The oil content in a marinade locks in the natural fl avour of the food and
prevents it from drying out. Some oils can also add fl avour. Good oils
for marinating include olive, sesame, groundnut and infused oils (such
as chilli).
Acids
These ingredients tenderize meat by unravelling its proteins - this
softens the surface and allows fl avours to be absorbed. Acids include
vinegar, wine, sherry, citrus juice, yogurt and buttermilk.
Seasonings
These provide the unique fl avours. Garlic, ginger and onion are great
starting points but you can also use fresh herbs and chilli to spice things
up, or honey and sugar to sweeten your food. Seasonings include citrus
peel, soy sauce, mustard, salt and pepper, and herbs and spices.
Marinating Basics
As a general rule, the longer food is left to marinate, the more fl avour
some it will become. However, the ideal marinating time usually
depends on what you’re marinating, the size of the ingredients and the
type of marinade you are using.
Small or tender cuts, such as lamb and beef fi llets, chicken breasts and
seafood, require shorter marinating times (usually two to four hours).
Larger or tougher cuts such as leg, rump or shoulder will need longer
(usually four to six hours).
Be careful when using acidic marinades. Foods left too long in these
blends can change colour and texture. Fish fi llets, for example, can
change in a matter of minutes.
Here’s the rub
Not all marinades need to contain liquid ingredients - some consist of
only dry ingredients, such as herbs and spices. These mixtures are often
referred to as “rubs” (because they are literally rubbed onto the surface of
your food). Once the rub is applied to your meat, chicken or fi sh, cover
the dish with plastic wrap and place in the fridge to marinate.
Safety tips
Marinades used for raw meat or poultry can be used to baste ingredients
as they cook, or for a sauce, but they need to be boiled fi rst. Place the
marinade in a saucepan over high heat and boil for 5 minutes. This will
kill any harmful bacteria. Marinate meat, chicken and fi sh in the fridge.
Ingredient Examples Marinating time
Lamb, beef & pork Steaks and chops 2-4 hours
Whole Roast 4-6 hours (or overnight)
Poultry Fillets, Cutlets, Wings and Drumsticks 2-4 hours
Whole Roast 4-6 hours (or overnight)
Seafood Shrimp and Squid 1-2 hours
Fish Whole fi sh, Steaks and Fillets 15 minutes - 1 hour
Vegetables Courgette, Mushrooms and Peppers 15 minutes - 1 hour
Easy-To-Follow Marinating Guide
MarinadesMarinades can be used to create interesting dishes full of fl avour. Marinades are used to tenderize cuts of meat that are a little tough and help
increase their juiciness. Most marinades include an acidic component such as lemon juice, wine or vinegar in addition to herbs, condiments,
oils and spices. The acidic component is what tenderizes the meat while helping to balance out the sweet or spicy fl avours of the marinade. In
addition to being delicious, studies show that marinades are also nutritious!
16 • Sizzle Magazine
Sizzle Magazine • 17
Section | Description
Ingredients
1 prime rib roast
2 tablespoons course black pepper
2 tablespoons course salt
2 tablespoons fresh minced rosemary
Olive oil
Directions
1. 12-24 hours before cooking, rinse and pat the roast dry.
Generously coat the roast with olive oil then sprinkle the
meat with salt, pepper, and rosemary, pat the seasoning
onto the meat. Place in a glass dish, cover well with plastic
wrap, and place in the refrigerator. Before cooking, bring
the meat close to room temperature while preparing the
barbecue.
2. Preheat the barbecue on HIGH for 10-15 minutes. Reduce
heat to medium, set for indirect cooking. Brush rib roast
rack with olive oil. Place directly on the rack grilling at least
1 hour at roughly 300°F, fl ip roast midway through cooking
to cook evenly. The size of the roast will dictate the cook
time; cook until the internal temperature reaches 139°F.
3. Remove the roast from the barbecue, let rest on a dish.
Cover with foil and a towel, let stand for 15 minutes before
carving.
4. Serve with your favorite sauce or condiment.
Beef Prime Rib Roast
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RIB RACK &
ROAST SUPPORT
In Every You’ll Find Our
Legendary Cooking System
1. Extra Deep COOK BOX:
Made from either die-cast aluminum, porcelain enameled steel, or high-
grade stainless steel; these ovens provide excellent heat retention and
long lasting durability.
2. Massive Cooking Grids
Our cast iron or stainless steel cooking grids deliver the best heat
retention, which in turn provides searing power to lock in juices and
fl avour.
3. Flav-R-Wave™
Drippings that fall onto the stainless steel Flav-R-Wave™ are vapourized
instantly. The vapour created through this process infuses the food with
that delicious barbecue fl avour.
4. Stainless Steel Dual-Tube™ or Super 8™ Burners
Our patented burner technology improves cooking performance by
distributing heat evenly and eliminating hot and cold spots.
Broil King® gas barbecues are built to perform and provide you with
unparalleled versatility in outdoor cooking. The legendary Broil King®
cooking system gives you the ability to cook almost anything on your
barbecue in any style you desire. You can sear steaks to perfection,
rotisserie cook chickens or roasts, and even bake elaborate desserts.
No matter what style you use, we provide you with the legendary
cooking system to get the job done. Broil King® gas barbecues are the
choice of grilling enthusiasts who genuinely love great tasting food and
casual outdoor living.
1
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33333
4444444
18 • Sizzle Magazine
Barbecues | Broil King® Cooking System
Sizzle Magazine • 19 SSizzle Magazine • 19
Barbecues | Broil King® Cooking System
Sizzle Magazine • 19
Now you know how our cooking system works; take a look at the wide
assortment of gas barbecues we have to off er.
Cast iron cooking grids
Broil King®’s cast iron grids are reversible. One
side is pointed to give you perfect grill marks,
while the other side is grooved to capture juices
for continuous basting while cooking. With a
little care, they will last a lifetime.
Stainless Steel Cooking Grids
Broil King®’s stainless steel cooking grids are
made of heavy gauge rods. High quality steel
ensures excellent heat retention and long lasting
durability. Easy to use and easy to clean.
Dual-Tube™ Burners
Dual-Tube™ burners are designed to
ensure a consistent fl ame from front
to back, providing even and effi cient
heat distribution at the cooking surface.
Made from high quality stainless steel and
backed by a 5 year warranty.
Flav-R-Wave™
Stainless steel Flav-R-Wave™ cooking system
provides superior heat distribution, protects
the burner and vapourizes drippings for great
barbecue fl avour.
Super 8™ infi nity burner
This quality stainless steel burner delivers both
power and performance. The design covers the
entire base of the oven so there are no hot or
cold spots. With up to 360 ports, the Super 8™
has the ability to heat the barbecue to a searing
600ºF in a matter of minutes.
Side Burner
Our high-powered side burner allows you to do
more. Create mouth-watering side dishes, soups
and sauces while you barbecue.
Rotisserie burner
The direct fl ame stainless steel rear rotisserie
burner has graduated ports along the entire
length ensuring the fl ame height is consistent for
more even roasting and superior results.
Construction
Our large cabinets are fully enclosed for strength
and protection from the elements and have
ample room to store a 13 kg propane tank,
barbecue cover and other essentials.
Durability
Broil King® uses high quality stainless steel for
many components. All other steel is zinc coated
and further protected by an epoxy paint that is
baked on through a powder-coat process. This
premium triple-coat process provides superior
rust protection.
Storage
Plenty of storage space means nothing will ever
be out of reach. Full extension storage drawers
are perfect for storing tongs, brushes and other
grilling accessories.
Linear-Flow™ valves
Linear-Flow™ valves with 180º Sensi-Touch™
control knobs give you infi nite heat control,
allowing you to set your barbecue to the perfect
temperature for searing, roasting or slow cooking.
Sure-lite™ Ignition
The Sure-Lite™ ignition system off ers you peace
of mind knowing your barbecue will start with
the push of a button.
Every Broil King® barbecue is designed to provide optimum performance and durability, but there is more to the story. Our engineers pay close
attention to design and functionality. In every Broil King® you will fi nd features that make your barbecue perform better, last longer and give you more
time to enjoy the outdoors.
At the heart of every Broil King®: Exceptional Performance
20 • Sizzle Magazine
Gas Barbecue
Line-upWhen you buy a barbecue from your local independent dealer you can
be confi dent knowing that you are getting the very best.
For decades people have been creating delicious meals and wonderful
memories using their Broil King gas barbecue. We are proud to be
helping that tradition live on. When you purchase a Broil King you’re
getting so much more than just your run of the mill barbecue. You’re
getting a versatile grilling machine that is built to last. Better yet, every
Broil King gas barbecue is proudly made right here in North America. You
can slow cook ribs, rotisserie cook your holiday turkey, or even bake an
elaborate dessert! The options are endless. Visit your local independent
dealer today to fi nd out how a Broil King gas barbecue can free you from
the kitchen and let you enjoy the outdoors.
You’ll be glad you did.
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Sizzle Magazine • 21
11.2” / 30cm
Barbecues | Broil King® Line-Up
The direct fl ame stainless steel rear rotisserie burner has
graduated ports along the entire length ensuring the fl ame
height is consistent for more even roasting and superior
results.
Dual-Tube™ burners are designed to ensure an even
fl ame from front to back, providing even and effi cient heat
distribution at the cooking surface. Made from high quality
stainless steel and backed by a 5 year warranty.
Imperial™ XL
Imperial™ XL
Inspired by professional cooking appliances and designed for the true
outdoor barbecuing enthusiast, the newly refi ned Broil King® Imperial™
XL enables you to truly enjoy the fi ner moments with friends and family.
The Imperial™ XL features two totally independent cooking ovens which
provide unmatched ease of use. The smaller oven also has heavy-duty cast
iron cooking grids, turning it into the perfect “Searing Zone” for your steaks,
burgers or anything else you want to sear and lock in the fl avour. No matter
what you’re cooking, the Imperial™ XL has the capacity and versatility to do
it all.
Imperial™ XL
17.5 kW stainless steel Dual-Tube™ burner system
2.7 kW cast brass side burner
4.4 kW stainless steel rear rotisserie burner
Premium rotisserie kit included
3,225 sq. cm. primary cooking surface - Left
1,250 sq. cm. primary cooking surface - Right
1,393 sq. cm. porcelain coated warming rack - Left
516 sq. cm. porcelain coated warming rack - Right
Heavy duty cast iron cooking grids
COOKING SURFACE
25.5” / 64.75cm
19.2
5” /
49cm
IMPERIAL™ XL
22 • Sizzle Magazine
Barbecues | Broil King® Line-Up
32” / 81.25cm
The stainless steel Flav-R-Wave™ cooking system provides
superior heat distribution, protects the burner and vapourizes
drippings for great outdoor fl avour.
Our high-powered side burner allows you to do more.
Create mouth-watering side dishes, soup and sauces while
you barbecue.
Linear-Flow™ valves with 180º Sensi-Touch™ control knobs
give you infi nite heat control, allowing you to set your
barbecue to the perfect temperature for searing, roasting or
slow cooking.
Broil King®’s cast iron grids are designed to be reversible.
One side is pointed to give you those perfect barbecue
marks, while the other side has grooves to capture juices for
continuous basting while cooking.
Regal™ 590 Regal™ 490
Regal™ 590 Regal™ Series
The all-new Regal™ series has a stylish, contemporary design, while still
producing the same legendary cooking results you’ve come to expect from
a Broil King®. All the features that have made Broil King® an industry leader
are underneath the sleek and modern lid. For the outdoor chef who wants
the best in both looks and function, at an exceptional value, look no further
than the Regal.
Regal™ 590
15.5 kW stainless steel Dual-Tube™ burner system
2.7 kW cast brass side burner
4.4 kW stainless steel rear rotisserie burner with premium rotisserie kit
Deluxe Accu-Temp™ probe thermometer
5,525 sq. cm. primary cooking surface
1,600 sq. cm. porcelain coated warming rack
Heavy duty, reversible cast iron grids
Factory fi tted propane clip-on regulator included
The all-new Regal™ series has a stylish, contemporary design, while still
producing the same legendary cooking results you’ve come to expect from
a Broil King®. All the features that have made Broil King® an industry leader
are underneath the sleek and modern lid. For the outdoor chef who wants
the best in both looks and function, at an exceptional value, look no further
than the Regal.
Regal™ 490
13.2 kW stainless steel Dual-Tube™ burner system
2.7 kW cast brass side burner
4.4 kW stainless steel rear rotisserie burner
Premium rotisserie kit included
Deluxe Accu-Temp™ probe thermometer
3,150 sq. cm. primary cooking surface
1250 sq cm. porcelain coated warming rack
Heavy duty, reversible cast iron grids
Regal™ 440
The Regal™ 440 has all the features of the Regal™ 490 less the rear burner,
and rotisserie kit
COOKING SURFACE COOKING SURFACE
19.2
5” /
49cm
REGAL™ 590 REGAL™ SERIES
Regal™ 440
25.5” / 64.75cm
19.2
5” /
49cm
Sizzle Magazine • 23
Barbecues | Broil King® Line-Up
Our high-powered side burner allows you to do more.
Create mouth-watering side dishes, soup and sauces while
you barbecue.
Extra thick and deep, our Therma-Cast™ aluminum ovens
have superb convection cooking ability. The stylish insert is
insulated to prevent discolouration. Most importantly, the
thick aluminum will never rust.
Linear-Flow™ valves with 180º Sensi-Touch™ control knobs
give you infi nite heat control, allowing you to set your
barbecue to the perfect temperature for searing, roasting or
slow cooking.
Sovereign™ XL 90 Signet™ 90
Sovereign™ Series Signet™ Series
The Sovereign™ series is your complete outdoor companion for exceptional
barbecuing. The Therma-Cast™ aluminum oven and solid stainless steel
cooking grids maximize the cooking ability. The spacious storage cabinet
with extra-large fold down side shelves provides room for all your condiments
and utensils.
Sovereign™ XL 90
4 stainless steel Dual-Tube™ burners, total 13.2 kW
2.7 kW side burner
5.25 kW stainless steel rear rotisserie burner with premium rotisserie kit
Deluxe Accu-Temp™ probe thermometer
3,800 sq. cm. primary cooking surface
2,400 sq. cm. porcelain coated retractable warming rack
Large stainless steel, drop-down side shelves
Heavy duty, reversible cast iron grids
Factory fi tted propane clip-on regulator included
Sovereign™ 90
3 stainless steel Dual-Tube™ burners, total 12 kW
2.7 kW side burner
5.25 kW stainless steel rear rotisserie burner with premium rotisserie kit
Deluxe Accu-Temp™ probe thermometer
3,000 sq. cm. primary cooking surface
1,800 sq. cm. porcelain coated retractable warming rack
Heavy duty, reversible cast iron grids
Factory fi tted propane clip-on regulator included
The Signet™ series consists of some of the most popular gas barbecues on
the market. With three stainless steel Dual-Tube™ burners you can cook
a variety of foods at the same time. The large, deep oven is perfect for
convection cooking large roasts or even your holiday turkey. The Signet™
series is trusted by barbecuing enthusiasts around the world and will help
you get great results, every time.
Signet™ 90
12.0 kW stainless steel Dual-Tube™ burner system
2.7 kW side burner
5.25 kW stainless steel rear rotisserie burner with premium rotisserie kit
Deluxe Accu-Temp™ probe thermometer
2,600 sq. cm. primary cooking surface
1,500 sq. cm. porcelain coated retractable warming rack
Large Perma-Mold™ drop-down side shelves
Heavy duty, reversible cast iron grids
Factory fi tted propane clip-on regulator included
Signet™ 40
The Signet™ 40 has all the features of the Signet 90 less the rear burner and
rotisserie kit
Signet™ 20
The Signet™ 20 has all the features of the Signet 90 less the rear burner, side
burner and rotisserie kit
Sovereign™ 90
(Also available in Natural Gas)
COOKING SURFACE COOKING SURFACE
26.375” / 67cm
15” /
38c
m
SIGNET™ SERIES
Signet™ 20 Signet™ 40
Broil King®’s cast iron grids are designed to be reversible.
One side is pointed to give you those perfect barbecue
marks, while the other side has grooves to capture juices for
continuous basting while cooking.
SOVEREIGN™ XL SOVEREIGN™ SERIES
34” / 86.25cm 25.625” / 64.5cm
17.1
25” /
43c
m
24 • Sizzle Magazine
Barbecues | Broil King® Line-Up
Super 8™ Infi nity Burner is designed fi lls the entire base
of the oven so there are no hot or cold spots. With up to 360
ports, the Super 8 has the ability to heat the barbecue to a
searing in a matter of minutes.
The Sure-Lite™ ignition system off ers you peace of mind
knowing your barbecue will start in any weather condition.
Monarch™ 40 Gem™ Super
Monarch™ Series Gem™ Series
Broil King® has barbecues for every budget yet the exceptional quality always
remains the same. This is what sets the Monarch™ series apart from its rivals.
Each barbecue features a rust proof cast aluminum oven, the unbeatable
Super 8™ Infi nity burner and durable stainless steel components, making
these dependable barbecues with great value for all to enjoy.
Monarch™ 40
11.4 kW stainless steel, Super 8™ Infi nity dual burner
2.7 kW side burner
Deluxe Accu-Temp™ probe thermometer
2,200 sq. cm. primary cooking surface
1,100 sq. cm. porcelain coated warming rack
Large Perma-Mold™ drop-down side shelves
Heavy duty, reversible cast iron grids
Factory fi tted propane clip-on regulator included
Monarch™ 20
The Monarch™ 20 has all the features of the Monarch™ 40 less the
side burner
You’ll love the cooking performance of the Gem. Built with craftsmanship
and designed to last, the Gem will deliver great results and at a great value.
Gem™ Super
8.8 kW stainless steel, dual burner
2.7 kW trivet side burner
Deluxe Accu-Temp™ probe thermometer
1,600 sq. cm. primary cooking surface
1,200 sq. cm. chrome coated retractable warming rack
Porcelain coated steel cooking grid
Perma-Mold™ drop-down side shelves
Factory fi tted propane clip-on regulator included
Gem™
The Gem™ has all the features of the Gem™ Super less the side burner
COOKING SURFACE COOKING SURFACE
22.5” / 57.25cm 19.25” / 49cm
14.7
5” /
37.5
cm
12.7
5” /
32.5
cm
MONARCH™ SERIES GEM™ SERIES
Monarch™ 20 Gem™
Better control means better results. Our 180º
Linear Flow™ valve allow you to precisely adjust your
temperature.
Extra thick and deep, our Therma-Cast™ aluminum ovens
have superb convection cooking ability. The stylish insert is
insulated to prevent discolouration. Most importantly, the
thick aluminum will never rust.
Sizzle Magazine • 25
18.5” / 47cm
Barbecues | Broil King® Line-Up
The stainless steel Flav-R-Wave™ cooking system provides
superior heat distribution, protects the burner and vapourizes
drippings for great outdoor fl avour.
The Porcelain coated cast iron cooking grid (Porta-
Chef Pro only) provides excellent heat retention, quickly
searing food to lock in juices and fl avour. Both Porta-Chef’s
also include a retractable warming rack.
Keg® 4000 Porta-Chef® Pro
Keg® 4000 Porta-Chef® Series
Broil King® is a name known for quality outdoor cooking. Now, we are
pleased to expand that tradition by introducing our new charcoal barbecue,
the Broil King® Keg. Unlike most ceramic “kamado-style” barbecues, the Broil
King® Keg’s durable body is made of double walled steel with high-grade
insulation in between. This unique design keeps the heat in, creating an
effi cient, thermal convection current to deliver superior cooking results.
With the Broil King® Keg, you get a barbecue that provides amazing
temperature control and ease of use. The Broil King® Keg is ideal for low and
slow cooking. Simply add your charcoal, get the barbecue to the required
temperature, and sit back as the Keg takes control.
Keg® 4000 Features
480 sq. in. / 3,097 sq. cm total cooking area
Heavy-duty porcelain coated cast iron cooking grid
Secondary chrome coated cooking rack
Large precision temperature gauge
Removable side shelves
Cast iron upper damper
Latch and lock lid mechanism
Stainless steel lower damper
Insulated double walled steel body
Durable stand with large wheels for portability
Durable exterior terra powder coated fi nish
Premium powder-coat black chrome epoxy paint fi nish
Cooking on-the-go has never been more convenient than with the newly
designed Porta-Chef® series. These barbecues off er an exceptional amount
of barbecuing space compared to other portable barbecues, allowing you
to cook delicious meals for the whole family or a feast for friends before the
big match.
Porta-Chef® Pro
4.7 kW stainless steel tubular burner
Deluxe Accu-Temp™ probe thermometer
Sure-Lite™ electronic ignition system
1,600 sq. cm. primary cooking surface
700 sq. cm. chrome coated retractable warming rack
Durable, detachable resin side shelves
Porcelain coated cast iron cooking grid
Detachable snap-in legs
Lockable lid for easy transportation
Factory fi tted propane clip-on regulator included
Porta-Chef®
The Porta-Chef® has all the features of the Porta-Chef® Pro less the side
shelves, Sure-Lite™ ignition and lockable lid. It has a porcelain coated steel
cooking grid.
Porta-Chef®
COOKING SURFACE COOKING SURFACE
18” / 46cm
12.2
5” /
31cm
PORTACHEF™ SERIESBROIL KING® KEG 4000
Heavy-duty cast iron cooking grid, perfect for locking
in the heat to sear a steak or cook some ribs low and slow.
There’s also a secondary chrome coated cooking rack for
fi nishing off whatever you’re cooking and nearly doubles the
cooking surface.
The upper damper is made of heavy-duty cast iron and
allows you to control the temperature of the cook box with
the top-air fl ow. The included multi-tool allows you to open
and close the damper with ease, allowing you to cook low
and slow or hot and fast.
26 • Sizzle Magazine
Section | Description
® Keg accessories.
KA5533 DIFFUSER KIT
The diff user enhances indirect cooking performance. Use
it to elevate the main cooking surface for more delicate
heat. Made from durable porcelain coated steel.
KA5541 PIZZA STONE KIT
14” Bakery grade pizza stone. Kit also includes porcelain
diff user pan for uniform heating of stone, ensuring evenly
baked dough. Also great for quesadillas, pastry or even
cookies.
KA5542 CAST IRON GRIDDLE
Heavy duty oval shaped griddle with matte porcelain
fi nish. Double sided - a fl at griddle side for cooking
pancakes and a ribbed side for searing delicate items.
KA5555 QUIK-GRIP™ ACCESSORY HANDLE
Easily remove Keg accessories from the barbecue.
For use with Keg accessories; KA5533, KA5541, KA5540,
KA5542, KA5543.
How It Works!The Keg's unique shape is
specifi cally designed for effi cient
thermal convection-style cooking
while its double steel walled
construction provides unmatched
heat retention.
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Sizzle Magazine • 27
Barbecues | Broil King® Keg®
KA5527 MULTI-PURPOSE TOOL
Multi use tool to lift and adjust grids, clean ash
from fire bowl, and adjust dampers.
KA5540 MULTI-FUNCTION V-RACK KIT
Perfect for grilling roasts and poultry. Kit features
stainless drip pan, stainless rack and 6 stainless double
pronged skewers. Rack can be inverted and used for
ribs.
KA5543 VEGETABLE BASKET
High quality grill basket ideal for grilling any sized
vegetables, shrimp and other delicate items. Features
enamel fi nish for easy cleaning. Shape allows you to
maximize remaining cooking grate for other items.
KA5565 CHARCOAL CADDIE BASKET
Lump charcoal management system that concentrates
charcoal, makes it easier to light and move if necessary.
If you’re an experienced gas barbecue cook that’s
looking to get into charcoal or you’re already a
charcoal barbecue enthusiast, the Broil King Keg is
a product that you are sure to fall in love with. It’s
a low and slow convection style barbecue
that will give you outstanding
authentic barbecue results.
The Broil King® Keg cooking
system is designed for effi cient
thermal convection-style cooking,
the main body and construction
of the barbecue has been engineered with
a durable double steel walled design and oven grade
insulation in between to keep the heat in and maximize
fuel effi ciency.
Barbecue your favourites from steak and planked salmon
to fajitas and even vegetables. The possibilities are truly
endless on a Broil King Keg. Let your imagination and your
love of outdoor cooking expand your barbecue experience
with authentic charcoal convection style cooking. For
more information contact your local Broil King dealer or
go to broilkingkeg.com.
28 • Sizzle Magazine
Technique | Gas vs. Charcoal
Convenience
The push button ignition system on most well-built barbecues is hard
to beat – turn on the gas, push the ignitor button and your barbecue
comes to life. Now, pre-heat your barbecue and grill away! Charcoal on
the other hand requires a bit more eff ort up front – arrange your coals,
set your lighter cubes, light them, and wait. For quick and easy grilling,
gas is hard to beat, but for the charcoal enthusiast, take the extra 10
minutes and relax.
Taste
Long time charcoal users insist the taste can’t be beat. The essence of
barbecuing, in any form, is the vapourization of juices from food hitting
a hot surface. In charcoal barbecues, this is the burning charcoal. With
Broil King gas barbecues, juices vapourize on a stainless steel
Flav-R-Wave vapourizer, creating that familiar ‘barbecue’ fl avour. Charcoal
is tasteless and odourless at high heat; however, at lower temperatures,
the fl avourful character of any hardwood charcoal will emerge to
enhance the cooking experience. The traditional smoky barbecue
fl avour can be improved on any gas barbecue by using wood chips to
impart their unique taste and character.
Features
You can buy gas barbecues with built in side burners and rotisserie
burners. Add some accessories to really enhance your cooking
repertoire. Broil King gas barbecues are available in a full range of sizes
to fi t your needs – cook for two or twenty-two depending on the size.
These barbecues have a wide range of features off ering great new ways
to prepare old favourites. A good charcoal barbecue or smoker like the
Broil King Keg will produce fall off the bone ribs, and other tender, juicy
meals with minimal eff ort. With specialty accessories, you can prepare an
even broader range of grilled items from pizza to cookies! (Refer to page
19 for Broil King’s quality features.)
Cooking Techniques
Any well built gas barbecue is built for high heat searing – steaks, pork
chops, chicken breasts – always with steak-house quality sear marks.
If low and slow is more your speed, a great charcoal barbecue is what
you need. The good news is that gas barbecues can maintain low
temperatures for slow-cooked cuts and most charcoal barbecues are
more than capable of searing steaks that will impress even a seasoned
veteran. (Refer to page 5 for great cooking techniques.)
Cost
The price of your barbecue is more than just the brand-new barbecue
in front of you. Think of the quality, durability, and performance over the
next several years you will own the barbecue. Buying a barbecue is not
just another purchase. You are investing in a product that will provide
memorable meals for years to come. Whether using gas or charcoal,
fuel cost is relatively low; however, usage costs are typically higher for
charcoal over gas.
The Verdict
The choice is yours. You can fi nd a wide range of Broil King® gas barbecues
with designs that appeal to everyone – from those just starting out to
the die-hard backyard barbecue afi cionado. In many ways, the high
heat, easy to use gas barbecue and traditional low-and-slow charcoal
barbecue, like the Broil King® Keg are opposite sides of the same coin.
They both off er great features, great value, and most importantly, an
outstanding way to spend time with family and friends.
FUEL FOR THOUGHT…
For many, the fi rst question when shopping for a new barbecue is gas or charcoal. You asked your friends – some prefer gas, some charcoal, some
even have both. What now?
Are you a well-seasoned gas barbecuer or a die-hard charcoal user? Maybe this is your fi rst barbecue and you are overwhelmed. Fear not, you
really can’t go wrong – both off er great barbecue opportunities. As we dig a little deeper, there are numerous factors to consider when buying
a barbecue
Gas, Charcoal, or Both?
Sizzle Magazine • 29
Section | Description
Ingredients
3 lbs. pork back ribs
Salt and pepper to taste
Sauce:
1 cup ketchup
2 tablespoons brown sugar
½ cup water
⁄ cup worcestershire sauce
1 tablespoon chili powder
Dash hot pepper sauce
Directions
1. Using the indirect cooking method, place a drip pan over
the vaporizer, under the cooking grids.
2. Pour in one inch of water or other liquid such as apple
cider or wine, or a combination.
3. Replace the cooking grids and preheat barbecue on
medium.
4. Peel the membrane off the back of the ribs using your
fi ngers. (This makes a great diff erence in the tenderness
of the ribs.) Cut each sleeve or rack of ribs into 6" sections.
Sprinkle with salt and pepper and place in a rib rack on the
barbecue. Place the ribs upright In the rib rack, with the
bone tips pointed upwards.
5. Cook slowly on low heat for appox. 1½ hours, until very
tender.
6. Meanwhile, combine the remaining ingredients in a
saucepan and simmer until the sauce thickens.
7. Apply this sauce during the last few minutes of cooking to
prevent the sugar from burning.
6. A warmed sauce will penetrate the meat better, and result
in more fl avourful ribs.
7. Let stand 5 min before serving.
Barbecued Back Ribs
SCAN TO
FIND OUT MORE!
OR VISITWWW.BROILKINGBBQ.EU
RIB RACK &
ROAST SUPPORT
30 • Sizzle Magazine
READY...SET...
COOK!
Step 1 Remove all the cooking grids, grates and burners and use a sturdy bristle
brush to remove the build-up of grease on the inside of the oven. Using
a barbecue cleaner, scrub the inside and outside of the oven and then
rinse with water.
Never use oven cleaner on your barbecue, it is corrosive and can damage
the other components.
Step 2 Inspect the burners making sure there are no holes rusted through any
of the components. If there are, it’s time for a replacement. Clean out any
clogged ports using a toothpick, being careful not to damage the ports.
Check all ignitor contacts to ensure they are not corroded or loose and
remove any debris from the electrode. Next, clean out the venturi tubes
using a venturi brush. It’s very important to keep these tubes clean.
Spiders love to make nests in these tubes, creating blockages that can
cause damage.
Step 3 Examine the heat medium, if you have a heat plate remove any grease
build-up and make sure there are no holes rusted through.
Step 4 Check the cooking grids and make sure no welds are broken and brush
off any stuck on residue. If you have cast iron cooking grids, season them
with oil to help keep food from sticking and help prevent rust.
Step 5 Inspect the gas hose to make sure there aren’t any cracks or leaks.
This can be done easily by preparing a solution of half liquid dish soap
and half water and brushing it over the connections to the propane tank
hose and valve.
Turn the tank on slowly and watch for
bubbles to form. This indicates that there is
a leak. Try tightening the connections and
re-test. If persistent leaking is detected the
gas assembly should be replaced.
Step 6Finally, check the condition of your control
knobs, thermometer, and handles. Replacing
small items like this can refresh your barbecue
and make it look new again.
Get Your Barbecue In Shape For Summer!
Before your fi rst barbecue of the season, take an hour or two to make sure your barbecue is in tip-top shape. Taking a bit of time to clean and
inspect your gas barbecue will help prolong its life and will make sure you’ll be ready for a great barbecue season! Just follow the simple steps
below and your barbecue will be running like new in no time.
Barbecue Genius® # 44040
Tips | Shape Up Your Barbecue
Barbecue Genius® # 77310
Barbecue Genius® # 15551
Sizzle Magazine • 31
At Broil King® we are always looking for new and exciting meal ideas
to cook on the barbecue. We know the right accessories can turn your
barbecue into the ultimate entertaining appliance. This is why we
don’t want you to use your barbecue simply for burgers or hot
dogs. Unleash the full power of a Broil King® gas barbecue by
cooking crispy and delicious pizza, moist and succulent chicken,
fi sh or even bacon and eggs. We’re here to guide you to the latest
accessories that can turn your barbecue into a versatile grilling
machine. From the necessities like tongs, turners and brushes to
the accessories like rib racks, cast iron griddles and chicken roasters; a
barbecuer’s toolbox is never full. The Broil King® and Barbecue Genius®
line of tools and accessories have whatever you’re looking for.
Barbecue NecessitiesEveryone that owns a gas barbecue should have a good quality
grid brush made with stainless steel bristles. A sturdy grid brush is
worth its weight in gold because cleaning the grids prolong the
barbecues life span. Second on the list of necessities is a good
pair of stainless steel long handled locking tongs, these will
make placing and fl ipping your food on the grids much easier
without singeing off your knuckle hair.
Since some barbecue foods are too big for a pair of tongs a good
quality turner or fl ipper is another great investment. You don’t need
a turner with lots of gadgets built in, just one that will be able to slide
under your food and fl ip it over. You should also invest in a good quality
digital meat thermometer so you can test when your meal is fi nished
cooking. The thermometer makes sure your meal is never over or under
cooked. Lastly, as a necessity, a durable, top-quality barbecue cover is
something that every owner should possess. The cover will protect
your barbecue from the elements, helping it to last for years and years.
Once you have these fi ve necessities you can move on to explore
more exciting barbecue accessories.
Barbecue AccessoriesWhether you feel like having a stir fry, bacon and eggs, or a Panini
sandwich, you can do it all on a Broil King® with the right tools. For stir
fry, you’ll need a stainless steel grill wok topper and for bacon, eggs
and Paninis you’ll need a griddle. There are numerous griddles to exact
fi t your model.
“These items turn your barbecue into a multi-purpose cooking machine.”Oiling and seasoning your cooking grids is a great way to enhance
your barbecue’s lifespan, so an investment in an oil mister goes a long
way. Finally, for the adventurous barbecuer looking to add some extra
fl avour to their meals, smoking or planking is a great way to impress
your guests. A cast iron smoker box is a simple accessory you can fi ll
with wood chips, place it on your Flav-R-Wave™ heating element and
let the smoke infuse your food. Planking is equally simple; just soak
the wood plank in water for a minimum of 1 hour, put your seasoned
meat or fi sh on the plank and place it on the grids.
Visit us online today and choose from a wide selection of
barbecue accessories to help you prepare your next meal.
www.barbecuegenius.com
Barbecue Necessities
& Accessories
Tools | Accessories
32 • Sizzle Magazine
Section | Description
Mouth-Watering
Recipes
Sizzle Magazine • 33
Cooking | Recipes
Mixed Green Salad
with Grilled Pears and Blue Cheese Method: Direct Grilling
Preparation Time: 10 minutes
This fabulous fall salad works best with pears that are ripe but fi rm.
Ingredients
salt and pepper, to taste
8 cups mixed greens
½ cup pecan halves, toasted
½ cup blue cheese, roquefort or stilton
2 tablespoons sherry vinegar, or cider vinegar
1 teaspoon honey
¼ cup olive oil
3 pears, peeled, cored & quartered
Preparation & Cooking
Preheat the barbecue on LOW. Whisk together vinegar and honey. Add olive oil in a
thin stream whisking constantly, and add salt and pepper. Brush or spray prepared
pears with olive or vegetable oil, and place on preheated barbecue on LOW. Grill on
both sides until softened slightly and heated through, about 4 minutes.
Meanwhile, divide greens evenly among six plates. Arrange the pears, pecans and
cheese on top and drizzle with vinaigrette.
Method: Direct Grilling
Preparation Time: 5 minutes
Crispy chicken wings with a rich, tangy dip. To make grilling
easier, try using a fl at rotisserie basket.
Ingredients
3 lbs. chicken wings
Marinade:
⁄ cup vegetable oil
1 clove garlic, minced
¼ teaspoon cayenne
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon kosher salt
2 tablespoons red wine vinegar
Blue cheese dip:
½ cup Mayonnaise
1 clove garlic, minced
1 tablespoon onion, grated
1 teaspoon fresh thyme, chopped
1 tablespoon red wine vinegar
⁄ cup blue cheese, crumbled
Preparation & Cooking
Preheat the barbecue on HIGH.
Cut each wing at the joint to make two pieces, and discard
wing tip if still attached. In a large Ziploc bag, whisk together
vegetable oil, garlic, spices and vinegar. Add chicken wings
and toss to coat.
If using grill basket, spray or brush lightly with vegetable
oil to prevent sticking. Place chicken wings on bottom of
basket, cover with the top part, and fasten on tightest setting
to secure the wings in place. Cooking grids will need to
be removed, and a drip pan placed beneath. If using rear
rotisserie burner, set to HIGH. If using lower burners, set to
MEDIUM. Place the basket on spit and in the rotisserie and
start the motor. Cook until golden brown and crisp, about 45
minutes to an hour.
If cooking directly on the well oiled cooking grids, turn heat
to LOW, and cook, turning frequently until golden brown and
crisp, 30-45 minutes.
Stir together all the dip ingredients. May be made ahead
of time and chilled until ready to serve with chicken wings,
celery and carrots.
Grilled Chicken Wings
with Roquefort Dip
Stainless Steel
Wing RackBarbecue Genius® #19522
The best way to grill bbq chicken wings,
thighs and drumsticks with hanging design
to promote even cooking.
Stainless Steel
Basting SetBarbecue Genius® # 50913
A great accessory for applying
sauces and marinades to
food easily.
34 • Sizzle Magazine
Cooking | Recipes
Cajun Steak Fettuccine
Method: Direct Grilling
Preparation Time: 15 minutes
Ingredients:
2 lbs. of Certifi ed Angus Beef boneless
sirloin or top blade steaks 1½ teaspoons crushed fennel seed
2 teaspoons oregano 1 teaspoon paprika
1 teaspoon black pepper 1 teaspoon salt
½ teaspoon ground red pepper 1 lb. fettuccine
2 tablespoons butter 3-4 garlic cloves, minced
¼ cup red onion, fi nely chopped ½ cup Parmesan cheese, shaved
Preparation & Cooking
Preheat the barbecue on HIGH, and brush grids with oil to prevent sticking. Combine fennel
seed, oregano, paprika, black pepper, salt and red pepper in a small dish to create a herb rub.
Rub lightly over surface of both sides of steak. Place the steak on hot grids and reduce heat to
MEDIUM. Grill approximately 5 minutes per side for medium. Allow steak to rest for 5 minutes
before carving. Cut across grain into thin slices. Meanwhile, prepare fettuccine by cooking in
large pot of boiling water for approximately 9 minutes, until desired doneness. Melt butter
in a large skillet, add garlic and red onion and cook 3-5 minutes, until tender. Remove from
heat. Add drained pasta and Parmesan cheese and toss. Top with strips and serve.
Method: Indirect Cooking
Preparation Time: 10 minutes
The steaming beer keeps the meat moist while the high heat crisps the skin,
delivering a perfect bird each and every time. Genius Tip: Make sure that the
bird is well balanced before closing lid. Otherwise your bird may tip, spilling the
beer. When removing cooked chicken from grill, use oven mitts and be careful
not to spill the contents of the beer can as it will be very hot. Let the bird rest 10
minutes before removing can.
Ingredients:
1 whole chicken (about 4 lbs) 1 teaspoon black pepper
1 can beer (16 oz - tall boy) 3 tablespoons of your favorite dry spice rub
2 tablespoons salt 2 tablespoons vegetable oil
Preparation & Cooking
Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with
paper towels. Rub chicken lightly with oil then rub inside and out with salt,
pepper and dry rub. Set aside.
Preheat barbecue on HIGH.
Open the beer can and pour out half of the beer. Place the beer can in the
middle of the stainless steel chicken roaster. Grabbing a chicken leg in each
hand, pull the bird cavity over the beer can.
Turn one side of the burner completely off and the other side to MEDIUM. Place
the roaster on the side that is turned off to use the indirect cooking method.
Make sure the roaster is well balanced before closing the lid.
Cook the bird over MEDIUM indirect heat for approximately 1¼ hours or until
the internal temperature reads 170ºF (77ºC) in the breast area and 180ºF (83ºC)
in the thickest part of the thigh.
Carefully remove from barbecue using oven mitts. Let stand for 10 minutes
before removing from the roaster. Be careful not to spill, contents will be hot.
Carve chicken and serve immediately.
Beer Can Chicken STAINLESS STEEL
CHICKEN ROASTER
Barbecue Genius® # 50332
Roast your own delicious
chicken on the barbecue. This
stainless steel chicken roaster is
the best way to roast poultry
on your barbecue.
Fajita PanBarbecue Genius® # 19470
Great for frying and sautéing other
meats and vegetables on the grill.
Sizzle Magazine • 35
Cooking | Recipes
Cedar Planked Salmon
Snappy Pork Kebabs
Method: Planking
Preparation Time: 60 minutes
Western cedar planks are the most commonly used form of grilling plank. If
used properly, this cooking method will impart a wonderfully delicate and
deep smoky fl avour to the salmon.
Ingredients:
Salmon fi lets Seasoning
Olive oil Cedar grilling planks
Preparation & Cooking
Soak the board in water for one hour.
Note: You can add any fl avour you wish to the plank by using diff erent liquids, e.g. Ginger
Ale, Beer, Sea salt, lemon juice, etc. Diff erent liquids will produce diff erent fl avours.
After removing the plank from the liquid, pat dry, and coat with olive oil
on both sides of the plank. Note: You can use infused oil if desired to add
alternate fl avours.
Brush your salmon fi llets with olive oil (reg. or infused) and add your
preferred seasoning. Place the salmon fi lets on the smooth side of the
plank. Preheat the barbecue at a med-low setting (300 degrees), place the
plank on the grid(s) with salmon, and shut the lid. Leave for 15-20 min.
Note: When using a whole Salmon, the cooking time will increase to approx. 45-50 min.
Check salmon for an opaque colour and fl akey to the touch of a fork. Check
on the thickest part of the fi llet for doneness. Once done serve over your
favourite mix of fi eld greens and squeeze the juice of a lemon, a lime or
orange over the fi llet and enjoy.
Special Note: Keep a spray bottle nearby to extinguish any fl aming on the
plank. When removing and discarding the plank, submerge it in water for
10 seconds to ensure it is completely extinguished.
Method: Indirect Grilling (Drip Pan)
Preparation Time: 10 minutes
What could be easier! Ready-made barbecue sauce and Italian salad
dressing
combined with a few extra ingredients to make a snappy marinade.
Ingredients:
1 ½ lbs. boneless pork top loin, cubed ½ cup barbecue sauce
¼ cup Italian salad dressing 1 teaspoon lemon juice
½ teaspoon hot pepper sauce 3 tablespoons honey
½ red pepper, cut into chunks
½ green pepper, cut into chunks
1 14 oz. can pineapple chunks in juice, drained
Preparation & Cooking
In a large plastic Ziploc bag, combine barbecue sauce, salad
dressing, honey, lemon juice, and hot pepper sauce. Mix well.
Add pork cubes and marinate at room temperature 1 hour or
up to 24 hours in the refrigerator.
Reserving marinade, alternately skewer pork with peppers
and pineapple chunks. Grill over MEDIUM-LOW heat 4-6
minutes per side, turning once. During last 3 minutes of
grilling, brush reserved marinade over kebabs.
Stainless Steel Kebab RackBarbecue Genius® # 19339
The unique design of this shish kebab rack
promotes even cooking and makes sure
your food doesn’t touch the grill. It comes
with 50 bamboo skewers.
Cedar Grilling PlanksBarbecue Genius® # 50280
2 planks of 100% natural
Canadian cedar.
Great SelectionWe off er a great selection of Broil King® barbecues to suit any budget. Plus, we carry a full line of Broil King®
and Barbecue Genius® tools and accessories.
Broil King® is also committed to ensuring the availability of genuine replacement parts for years to come.
Professional AdviceWe off er the best advice for all your barbecue questions. From cooking tips to care and maintenance, we know
every aspect of the products we sell.
Dedicated And PassionateGas barbecues are not just a seasonal product to us. Our staff is comprised of knowledgeable factory trained
professionals who will help you get the most out of your barbecue.
We Are Your Barbecue Experts