Viking Professional VCQS001SS User manual

Cookbook
GUIDE AND RECIPES FOR YOUR VIKING C4™
Document3 10/5/04 11:35 AM Page 1

2
Index
Start Up
Now you’re cooking!.................................................................................................................................3
Before you fire up your C4.......................................................................................................................3
Lighting Instructions...............................................................................................................................3-4
Getting Ready to Cook............................................................................................................................5
When is it done?........................................................................................................................................5
Pork
Smokin’ Succulent Baby Back Ribs.........................................................................................................6
“Pulled Pork”...............................................................................................................................................7
Cider - Brined Pork Loin with Sweet Potatoes and Grilled Fennel..............................................8
Peachy PorkTenderloin.............................................................................................................................9
GingerAle PorkTenderloin...................................................................................................................10
Smoked Sausage.......................................................................................................................................11
Beef
“B4” - Best Barbecued Beef Brisket....................................................................................................12
Smokey Prime Rib Roast with RedWine Jus and Granny Smith Horseradish Sauce.............13
Bourbon-Soaked SmokedTenderloin..................................................................................................14
Marinated Rib-Eye Steaks.......................................................................................................................15
Mustard-Rubbed Filets............................................................................................................................16
Bourbon Beef Kabobs.............................................................................................................................17
Better Burgers..........................................................................................................................................18
GrilledVeal Chops with Mushroom-Wine Sauce.............................................................................19
Poultry
C4Big Bird.................................................................................................................................................20
Holy Smokes Chickens...........................................................................................................................21
Royal Chicken (a.k.a.Checken on aThrone)....................................................................................22
Spicy-Sweet-StinkyWings.......................................................................................................................23
Brined Boneless Chicken Breasts.........................................................................................................24
Tomato-Basil Chicken.............................................................................................................................25
Lemon-Dijon Chicken.............................................................................................................................26
ChickenTikka Pitas..................................................................................................................................27
Fish and Seafood
Citrus-Herb Smoked Salmon................................................................................................................28
Pepper-Crusted Maple-Brined Smoked Salmon................................................................................29
Smoked Delta Catfish.............................................................................................................................30
Brown Sugar Dijon Salmon....................................................................................................................31
Tuna Steaks with Olive Sauce...............................................................................................................32
Bacon-Wrapped Shrimp.........................................................................................................................33
Extras
Stuffed‘Shrooms.......................................................................................................................................34
SmokedTomatoes....................................................................................................................................35
Guide and Recipes by Karin Calloway
Photos on pages 9,10,12,14-16,19-20,22,25-27,29,32-34 byTodd Bennett,www.toddbennettphotography.com
DesignerTracy McGarrh,Viking Range Corporation
Document3 10/5/04 11:35 AM Page 2

3
Now you’re cooking!
Congratulations on the purchase of yourViking C4Outdoor Cooker. The C4is an awesome
outdoor cooker that allows you to sear steaks to perfection, smoke up real barbecue and
even roast a whole turkey. The meals you can prepare on your C4are practically endless,
and this guide is designed to help you begin to enjoy using your state-of-the art cooker.
This guide includes a bevy of recipes, offering a broad selection of foods that you can pre-
pare on your C4.These recipes take the guesswork out of using your C4,and down the road
we’re certain you’ll be adding recipes of your own to your C4outdoor cooking repertoire.
Before you fire up your C4
The Right Coal
The C4performs best when natural lump hardwood charcoal is used. This type of charcoal
cooks“cleaner,” leaving less ash at the end of cooking and giving great grilled flavor to your
foods. Leftover pieces of coal can be reused during your next cookout. You can find lump
natural hardwood charcoal at some supermarkets,super centers and grill suppliers.
Wood Chunks and Chips
Wood chunks and chips add that smoky flavor to barbecue and other items,so you’ll want
to keep some on hand. Hickory chunks and chips are available at most supermarkets, and
specialty wood chips and chunks (cherry, oak, pecan, maple, mesquite and alder) are avail-
able at some supermarkets, super centers and grill suppliers. Soak your chips for 30 min-
utes to an hour in water, apple juice or beer. Drain the chips or chunks before adding to
the fire. They should be added to the C4after the coals are fully burning and before plac-
ing your food on the cooking rack.
Starting your fire
Use of petroleum fuel starters,such as lighter fluid,is NEVER recommended as they add an
unpleasant flavor to your foods. Light your fire by placing several sheets of crumpled news-
paper under your hardwood charcoal briquettes and lighting in several places from the bot-
tom damper. Alternately, you can position an electric fire starter down in the ceramic fire
box along with your charcoal,the coals can be lit with natural fire starters (available at grill
suppliers),or the charcoal can be lit outside the cooker in a charcoal chimney.
Lighting Instructions
Each time you use your C4you will want to remove any ash from the previous cookout.
•Remove rack from C4and set aside.
•Crumple several pieces of newspaper and place in the bottom of your ceramic fire box
and place 2 to 3 handfuls of lump natural hardwood charcoal over the top.
•Open the bottom draft door completely, and light the newspaper in several places.
•When the newspaper is lit,close the dome by pulling the dome handle and slide the metal
top completely open.
•Keep C4unit closed until the dome thermometer reaches desired temperature.
•When temperature is reached,sprinkle some of the wood chunks (if using) over the hot
coals.
•Return rack to C4,add items to be cooked and close the dome.
•When you’re done cooking,close both dampers completely to extinguish your flame.
Document3 10/5/04 11:35 AM Page 3

4
Controlling the temperature
Controlling the temperature inside your C4is as simple as adjusting the top and bottom
dampers. The more the dampers are open, the higher the heat will be, the more closed,
the lower the temperature. The thermometer located in the dome of your C4will give you
the precise readings you need to cook your foods at their optimal temperatures.
Know your flame
TheViking C4cooks from temperatures below 200ºF to temperatures in excess of 600ºF,
making it the perfect all-purpose grill and smoker. Check your dome thermometer every
30 minutes or so during cooking,and adjust dampers as necessary to maintain desired tem-
perature.
Quick temperature guide for your C4dome thermometer
•For seared steaks, burgers, tuna steaks and chops of any kind 400-600ºF
•For“low and slow” smoking ribs,pork butt,brisket or chicken 200-250ºF
•For roasting beef, pork or lamb roasts and other items 350-400ºF
In-Depth temperature guide for your C4dome thermometer
Pork Temperature
Smoked Ribs or Pork Butt 200-220ºF
Smoked Pork Loin orTenderloin 200-220ºF
Roasted Pork Loin orTenderloin 300-400ºF
Smoked Sausage 200-220ºF
Seared Pork Chops 600ºF or higher
Beef Temperature
Brisket 200-225ºF
Roasts,Prime Rib,WholeTenderloins 250-400ºF
Filet Mignon and other Steaks, 400ºF
London Broil,Flank Steak 600ºF or more
Hamburgers 600ºF or more
Poultry Temperature
Smoked ChickenWings,Whole Chicken,Chicken Pieces 200-220ºF
Grilled Chicken Pieces or Boneless, Skinless Breast Halves 250-350ºF or more
Turkey (whole or breast) 300ºF
Other Temperature
Smoked fish 200-220ºF
Document3 10/5/04 11:35 AM Page 4

5
Getting Ready to Cook
Gather up your gear: Professional chefs practice“mise en place,” a French term referring
to having all the ingredients necessary for a dish prepared and ready to combine up to the
point of cooking. You don’t have to be a professional chef to prepare great foods from your
C4,but take their lead and assemble all of the ingredients and grilling gear you’ll need for
your recipe before you fire up your C4.
Your quick grill gear checklist
•An instant-read or digital roasting thermometer
•Long tongs
•A heavy spatula
•A bowl for sauce and basting brush
•A spray bottle with water or “mop” ingredients
•Heavy oven mitts or potholders
•A clean platter or baking sheet for cooked foods
Extra Grill Gear Here is a quick list of some of the“extras”you may want to use when cook-
ing on your C4.
•V-Rack with Drip Pan
•Pizza Stone
•Water Pan
•Vertical Roasters for whole chickens or a turkey
•Rib Rack
•Electric Fire Starter
•Cast Iron Skillet
When is it done?
Cooking to temperature is the easiest way to achieve great results from your C4.We high-
ly recommend the purchase of a digital roasting thermometer, available at cooking stores
and grill suppliers. This type of thermometer allows you to monitor the internal tempera-
ture of your foods during the entire cooking process. You simply insert a probe (which is
attached by a long wire to a digital display) into the thickest part of the item you’re cook-
ing. Some models come with two display units,one that is attached to the probe and anoth-
er mobile unit that you can carry with you. There are two alternatives to the digital roast-
ing thermometer, which include an instant-read meat thermometer and a standard oven-
proof meat thermometer. Both require that you open the dome of the cooker to deter-
mine the temperature of the meat,releasing heat from the unit.
All meats continue to cook once they are removed from the grill, and the following chart
represents the temperature your items should reach when they are ready to be taken off
the heat. The temperature of your meats will continue to increase 5 to 10ºF after removal
from the C4.
You’re ready to remove your items from the grill when they reach
Whole Chicken 160 to 170ºF when inserted at thickest
part of the thigh
Boneless,skinless chicken breast halves 165ºF
Whole turkey or turkey breast 170ºF
Pork loin or tenderloin 145 to 150ºF
Smoked Pork butt,shoulder or ribs 180ºF
Smoked Sausage 165ºF
Bone-in or butterflied leg of lamb 125 to 130ºF for rare to medium- rare
Steaks or beef roasts 130ºF for very rare
140ºF for rare
145ºF for medium rare
160ºF for medium
165ºF for medium-well
175ºF for well-done
Document3 10/5/04 11:35 AM Page 5

Notes:
6
Pork
Smokin’ Succulent Baby Back Ribs
Soaking meats in a solution of water or other liquids, salt and sugar leads to incredibly moist
cooked meats and poultry. The process, called BRINING requires advanced preparation, but is
usually worth the wait.
Brining these ribs overnight makes them extra moist, but the step can be eliminated if time is
short.
Extra GearA Rib Rack helps keep ribs separate and allows you to fit more ribs on your
C4cooking rack.
Day 1
4 racks baby back ribs,approximately 4 to 6 pounds
4 quarts water
1 cup sea or kosher salt
1 cup brown sugar
Remove the membrane from the back side of each rack of ribs,pulling with a paper-towel
in your hand to maintain a good grip. Combine brine ingredients in an 8-quart stainless
steel stock pot or divide 1 quart water,1/4 cup salt and 1/4 cup sugar in each of 4 heavy
duty 2-gallon zip-top freezer bags (this makes it easy to store the ribs in the refrigerator
overnight). Add all four racks of ribs to the stock pot or add one rack to each freezer
bag. Push ribs down into brine,cover the pot or seal the bags and refrigerate overnight.
Day 2
1/4 cup freshly ground black pepper
1/4 cup salt
1/4 cup ground paprika
1/4 cup brown sugar
1 handful apple wood or hickory chunks
Water
Apple juice in a spray bottle
Your favorite barbecue sauce,optional
Remove the ribs from the brine and pat dry with paper towels. Discard brine. Combine
the black pepper, salt, paprika and brown sugar in a bowl. Sprinkle 1/4 of the rub over
each rack,coating the front and the back side of each rack well. Massage the rub in with
your hands. Place ribs on a large baking sheet and set aside while you light your C4.
Place the wood chunks in a bowl,cover with water and set aside to soak.
Preheat C4to 200-220ºF
Drain the wood chunks and sprinkle a few over the hot coals. Return the rack to the
C4.Add ribs to the smoker, overlapping slightly. Close dome, top damper almost com-
pletely closed and the bottom damper halfway closed. Smoke ribs for 3 to 4 hours,
adding additional wood chunks after each hour and spritzing hourly with some of the
apple juice. Brush with barbecue sauce,if desired,during the last 15 minutes of cooking.
Makes 4 slabs of baby back ribs, serving 4 to 8 adults
Document3 10/5/04 11:35 AM Page 6

Notes:
7
Pork
“Pulled” Pork
This traditional Southern-style pork takes a little advanced preparation,but cooks up practically
unattended.
Extra Gear A V-Rack with Drip Pan can be used to help cook your pork over indirect
heat and also to catch drippings,preventing flare-ups.
For the Rub
4 tablespoons paprika
4 tablespoons salt
3 tablespoons ground black pepper
4 tablespoons granulated sugar
4 tablespoons brown sugar
2 tablespoons ground dry mustard
1 tablespoon ground cayenne pepper
1 tablespoon granulated garlic or garlic powder
Other
1 6 to 8 pound pork Boston butt roast
1 handful apple wood of hickory chunks
Water
Combine rub ingredients in a bowl and massage half of the rub into the meat. Cover the
bowl with plastic wrap or store the remaining rub in a zip-top plastic bag. Place the pork
in a 2-gallon zip-top freezer bag and refrigerate overnight.
In the morning,massage the pork with the remaining rub and set aside at room temper-
ature while lighting your C4.Place the wood chunks in a bowl,cover with water and set
aside to soak.
Preheat C4to 200-220ºF
Drain the wood chunks and sprinkle a few over the hot coals. Return rack to C4and add
pork. Close dome, adjust top damper almost completely closed and bottom damper
halfway closed. Smoke, keeping C4temperature between 200-250 degrees F, for 1 1/2
hours per pound – approximately 12 hours for a 7-pound Boston butt. Add a few addi-
tional wood chunks every hour. Pork is done when internal temperature registers 180-
200ºF on an instant-read or digital meat thermometer.
Remove pork from the smoker and cool at room temperature for 15 minutes,until meat
is cool enough to pull with your fingers. Shred or chop the meat and serve with your
favorite barbecue sauce.
Makes 8 to 10 servings
Document3 10/5/04 11:35 AM Page 7

Notes:
8
Pork
Cider - Brined Pork Loin with Sweet Potatoes and Grilled Fennel
Apples and pork are a perennial favorite! The pork pairs beautifully with the sweet potatoes
and fennel, grilled alongside the pork on your C4.Or, omit the vegetables and serve with your
favorite side dishes.
Extra Gear A V-Rack with Drip Pan can be used to help cook your pork over indirect
heat and also to catch drippings,preventing flare-ups.
The Brine
3 cups apple cider or apple juice
2 cups water
1/4 cup coarse sea or kosher salt
1/2 cup pure maple syrup
1 tablespoon coarsely ground black pepper
6 fresh sage leaves,sliced into thin slivers,or 1 teaspoon rubbed dried sage
Other ingredients
1 4-pound center-cut pork loin,washed and dried with paper towels
4 tablespoons olive oil,divided
1 tablespoon minced fresh garlic (about 3 large cloves)
2 teaspoons coarse sea salt or kosher salt, plus additional for seasoning the fennel
2 teaspoons freshly ground black pepper, plus additional for seasoning the fennel
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 medium-large sweet potatoes or yams,washed,dried and poked in several places with
the tip of a pairing knife
2 medium fennel bulbs,washed,dried and sliced vertically into 1/4 - inch slices
Combine the brine ingredients in a 2-gallon zip-top freezer bag, squeezing well. Add the
pork loin,seal bag tightly and refrigerate overnight.
Preheat C4to 350ºF
While your C4is heating, remove the loin from the brine. Discard the brine. Rinse off
the loin, pat dry with paper towels and lay on a cutting board or large baking sheet.
Drizzle with approximately 2 tablespoons of the olive oil. Massage the garlic into the loin
and sprinkle with the salt, pepper, nutmeg and cinnamon. Rub the spices into the meat,
so that they adhere to the pork. Place loin onV-Rack over Drip Pan,if desired.
Place rack in C4and add pork and sweet potatoes. Close dome and adjust top damper
almost completely closed and open the bottom damper halfway to maintain even cook-
ing temperatures. Grill pork and potatoes for approximately 1 1/2 hours,turning every
20 minutes for even browning. Pork is ready to remove when instant-read or digital ther-
mometer inserted in the center registers 145ºF. (Meat will continue cooking for 5 to 10
minutes after removal, reaching 150 to 155ºF.) Remove pork and potatoes from grill.
Cover with aluminum foil and set aside.
Open top and bottom dampers completely and close C4for 5 minutes. When tempera-
ture has risen to 500ºF,add the fennel to the C4and brush with olive oil and season with
some of the coarse salt and black pepper. Close dome and Grill 5 minutes. Open dome;
turn fennel slices, close dome and grill 4 to 5 minutes longer, until slightly soft and
caramelized.
Makes 8 servings
Document3 10/5/04 11:35 AM Page 8

Notes:
9
Pork
Peachy PorkTenderloin
No time to marinate or brine? This simple pork tenderloin recipe only needs a quick flavor rub,
which you can massage into the pork while you fire up your C4.
1 teaspoon seasoned salt
1 teaspoon dried thyme
2 pork tenderloins,1 1/2 to 2 pounds total,well trimmed
1/2 cup peach preserves
2 teaspoonsWorcestershire sauce
1/2 teaspoon ground ginger
Season the pork tenderloins with the seasoned salt and thyme and set aside while you
heat your C4.
Preheat C4to 350ºF
Place rack in C4,add pork tenderloins and close dome. Close the top damper almost
completely and the bottom damper half way.
While the tenderloins cook,combine the preserves,Worcestershire and ginger in a bowl.
After the tenderloins have grilled for 30 minutes, open the dome, turn tenderloins and
brush liberally with the glaze. Close dome and grill for 15 minutes more, or until inter-
nal temperature of 145ºF is reached. (The remaining glaze may be brought to a boil in a
saucepan over medium high heat and served alongside the cooked tenderloins.) Set ten-
derloins aside for 10 minutes, (they will increase in temperature to 150 to 155ºF). Slice
and serve with the warmed glaze, if desired.
Makes 4 to 6 servings
Document3 10/5/04 11:35 AM Page 9

Notes:
10
Pork
Ginger Ale PorkTenderloin
Ginger ale and soy sauce give this tenderloin a slight Asian flavor.
1 cup ginger ale
1/2 cup soy sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 tablespoons brown sugar
3 to 5 dashesTabasco sauce
2 pork tenderloins,1 1/2 to 2 pounds total,well trimmed
Combine all ingredients except pork in a zip-top plastic bag. Squeeze to combine. Add
the pork tenderloins and marinate several hours or overnight. Remove tenderloins from
marinade and set aside while you heat your C4.
Preheat C4to 350ºF
Open dome, place rack in C4,add pork tenderloins and close the dome. Close the top
damper almost completely and the bottom damper half way.
After 30 minutes, open dome and turn the tenderloins. Close dome and cook 15 min-
utes more, until internal temperature reaches 145ºF. Remove and set aside for 5 to 10
minutes, (tenderloins will increase in internal temperature to 150 to 155ºF. Slice diago-
nally and serve.
Makes 4 to 6 servings
Document3 10/5/04 11:35 AM Page 10