Wolfgang Puck BRGGS3000 Installation instructions

USE AND CARE
REVERSIBLE
GRILLING/
BAKING
STATION
W.P. Appliances, Inc. • P.O. Box 3150 • Hallandale, FL 33008
Toll-free: 800-275-8273 • Hours: M - F 8:30am - 5:00pm EST
www.wphousewares.com • Printed in China
For questions or concerns please contact customer service at:
IMPORTANT NOTICE
Please read operating instructions before using this
product. Please keep original box and packing materials
in the event that service is required.
Model BRGGS3000
Model BRGGS3000

IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
Read all instructions carefully.
Do not touch hot surfaces. Use handles or knobs.
To protect against electric shock, do not immerse cord or plug in
water or other liquid.
Close supervision is necessary when any appliance is used by or near
children.
Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts, and before cleaning the
appliance.
Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or has been damaged in any manner.
Return appliance to the nearest authorized service facility for
examination, repair or adjustment.
The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
Do not let cord hang over the edge of table or counter, or touch hot
surfaces.
Do not place on or near a hot gas or electric burner, or in a heated
oven.
Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
Do not flip the appliance over until completely cool.
Always attach plug to appliance first, then plug cord in the wall outlet.
To disconnect, turn any control to “off”, then remove plug from wall
outlet.
Do not use outdoors.
Use only with the included KAIKAI CTW300A, Appliance Plug.
Do not use appliance for other than intended use.
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This appliance must be grounded. It is equipped with a 3-prong cord
having a grounded plug. The plug must be plugged into an outlet which
is properly installed and grounded.
When using electrical appliances, basic safety precautions should be
followed, including the following:
Additional Safety Information
This appliance is designed for indoor use only. Carefully unpack the
appliance and remove all packaging materials. To remove any dust that
may have accumulated during packaging, wipe the Cooking Plate and
Base with a clean, damp cloth. Dry thoroughly. Do not use harsh or
abrasive cleaners on any part of the Cooking Plate.
Warning: Do not immerse the Temperature Probe or plug in water
or other liquid. Do not use metal scouring pads on any part of the
appliance.
This appliance requires 1700 watts and should be the only appliance
operating on the circuit. Plug the appliance into a 120 volt/60 Hz AC only
outlet.
Before using, condition the nonstick surface. Spread 2 teaspoons of
vegetable oil with a soft cloth or folded paper towel over the entire grill
or Griddle/Skillet cooking surfaces. Assemble appliance according to
the instructions listed in Using Your Reversible Grilling/Baking Station
section of this manual. Set the temperature to 450°F. When the Cooking
Plate has reached 450°F, turn off and cool completely. The appliance is
now ready to use.
Before Your First Use
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In the beginning, there was
Wolfgang Puck. There were
cooks and there were kitchens
and there were people eating
food, but the world had never
seen anything like Spago—
with its California cuisine, its
casual elegance, and its chef
whose genuine warmth and
love of craft redefined the
dining experience. And they
came—from LA and from
everywhere—to experience
the future. Wolfgang Puck
shaped the modern culinary
landscape: he was the first
celebrity chef, the inventor
of fusion cuisine, the first in
farm-to-table. His work is
inspired by California living,
and an insistence on only the
freshest ingredients. From
his legendary fine dining icons, his entrepreneurial spirit has built
an empire—from dining, to catering, to products for the home—
touching the lives of millions around the globe. Today, as always,
Chef Puck is earnestly, restlessly, tirelessly at work behind the scenes
inventing what’s next. He is driven by a genuine love of his craft, a
passion for what’s possible, and its potential to change the world.
Table of Contents
Important Safeguards
Additional Safety Information
Before Your First Use
About Wolfgang Puck
Know Your Reversible Grilling/Baking Station
Using Your Reversible Grilling/Baking Station
Griddle/Skillet Cooking Guide
Grilling Guide
Grilling Tips
Tempered Lid
Care and Cleaning
Grilling Chart
Quick and Easy Kabobs
Guide to Great Kabobs
Grilling Kabobs
Griddle/Skillet Cooking Chart
Recipes
Limited Warranty
Contact Information
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Back
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Know Your Reversible
Grilling/Baking Station
Glass Lid
Temperature
Probe
Scraper
Interlocking Tab
Base
Drip
Tray
Handles
Receptacle
Ready Light
Indicator
Cooking
Plate
Drip
Holes
Using Your Reversible
Grilling/Baking Station
Please read this manual thoroughly before use, follow all recommendations
and keep it in a safe place for future reference.
Place the appliance on a flat, level, stable surface, such as a countertop or
table.
Place the Drip Tray into the Base on the end opposite the Interlocking
Tab.
Warning: To prevent grease from contacting the Base or countertops
never attempt to use your Grilling/Baking Station without the Drip Tray in
place.
Place the Cooking Plate onto the Base by lining up the Receptacle end
of the Cooking Plate with the Interlocking Tab on the Base (see previous
page).
Insert Temperature Probe into the Receptacle. Plug the cord into a
120 volt/60 Hz AC only outlet.
Select the desired temperature according to your recipe. The Ready
Indicator Light will illuminate during the preheat cycle. The light will
turn off when the selected temperature has been reached. The light will
cycle on and off during the cooking process indicating that the surface
temperature is being maintained.
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Actual product may differ slightly from illustrations on this page

Tempered Lid
Griddle/Skillet Cooking Guide
Follow these guidelines for successful Griddle/Skillet cooking:
If you prefer cooking foods without added butter or oil, first season the
Griddle/Skillet surface after each cleaning or before initial use. To season,
brush the cool surface with a light coating of vegetable oil. Wait a few
minutes; then wipe the surface dry with a paper towel. The Griddle/Skillet
is now seasoned and ready for use.
Set the Temperature Probe to the desired temperature. Preheat the
appliance until the Ready Indicator Light goes out, approximately
8 - 10 minutes.
Make sure that the surface is wiped clean before Griddle/Skillet cooking.
Foods may be kept warm on the Griddle/Skillet prior to serving. Reduce
temperature to 200°F.
Unplug from outlet and allow Griddle/Skillet to cool completely before
disposing of drippings that have accumulated in the Drip Tray.
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Grilling Guide
Follow these guidelines for successful grilling:
Set the Temperature Probe to the desired temperature. Preheat the
appliance until the Ready Indicator Light goes out, approximately
8 - 10 minutes.
Make sure that the surface is wiped clean before grilling.
Before grilling, partially cook bone-in chicken, ribs and uncooked smoked
or fresh sausages for best results. If not partially cooked, these meats
may become overbrowned on the outside before the center is done.
Turn food once during grilling unless recipe states otherwise.
If desired, brush with barbecue or other sauce during last 5 to 10 minutes
of grilling.
Unplug from outlet and allow grill to cool completely before disposing of
drippings that have accumulated in the Drip Tray.
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Your Wolfgang Puck Reversible Grilling/Baking Station includes a tempered
Glass Lid that can be used to keep food warm, reduce splatter, and provide
additional heat retention when cooking certain foods.
Grilling Tips
The nonstick cooking surface is metal utensil safe; however, care should
be taken when using metal utensils with this product. Only use the
enclosed Scraper to clean the cooking surface.
Be careful not to cross contaminate raw meat with cooked meat. Use
separate utensils and platters for raw and cooked.
Tender meat cuts, such as sirloin and tenderloin, are generally more
suitable for grilling than less-tender meat cuts, such as round or chuck.
Grease from high fat foods, such as bacon or sausage, may splatter on
countertop. Protect countertop as necessary.
When grilling fish, use a large flat spatula or turner to turn the fish.
After cooking meat or fish always allow the protein to rest for at least a
quarter of the time it was cooked.
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Care and Cleaning
Before cleaning, be sure to unplug the cord from the outlet. Remove the
Temperature Probe from the Receptacle. If necessary, wipe the cord with
a damp cloth.
Caution: Do not immerse the cord in water or other liquid.
Allow the appliance to cool completely before cleaning. The Cooking
Plate and Glass Lid can be placed in the bottom rack of the dishwasher,
or washed by hand in warm soapy water. The Drip Tray, Base and
Scraper should be hand-washed only in warm soapy water. Dry all parts
completely when finished. Do not put a hot cooking surface in cold water.
Be sure to always wash this appliance after each use to remove any
grease that may have accumulated. Ensure that no food particles are
blocking the Grease Drip Holes before cooking in order to allow grease to
flow freely to the Drip Pan.
Do not use metal scouring pads or harsh cleaners on either the cooking
surface or Base. If necessary, use a nylon bristle brush or scrubbing pad.
Do not let the cooking surface or Base soak overnight. This could damage
the nonstick coating.
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Grilling Chart (Cont.)
CHICKEN PIECES
Bone-In
Boneless breast
half with skin
Boneless, skinless
breast half
SHRIMP
Large raw, shelled
and deveined
FISH
Whole, dawn and
scaled
Steaks, 3/4" thick
Fillets
Meat Time/Prep Doneness Test
25-35 min
350°F
20-35 min
350°F
15-20 min
350°F
8-12 min
350°F
10 min per
1/2" thick
350°F
15-20 min
350°F
10 min per
1/2" thick
350°F
Until juice in center is no
longer pink
Until juice in center is no
longer pink
Until juice in center is no
longer pink
Until pink and firm
Until fish flakes easily
with fork (160°F)
Until fish flakes easily
with fork (160°F)
Until fish flakes easily
with fork (160°F)
Helpful Hints
grill bone-in
meaty sided
down for first
10 min then
turn every 5
min until done
Brush lightly
with vegetable
oil before grill-
ing and twice
while grilling to
retain moisture
Measure fish at
thickest point.
Brush all fish
lightly with
vegetable oil
before grilling
and twice while
grilling to retain
moisture
Brush grill
lightly with
vegetable oil
before grilling
If fillets have
skin, grill skin
sides up first
Grilling Chart
BEEFSTEAKS
1" thick
3/4" thick
BURGERS
(3/4" thick)
Hamburgers
Turkey Burgers
PORK CHOPS
Rib and loin
1/2" thick
3/4" thick
PORK RIBS
Spare Ribs
Country-Style
SAUSAGE LINKS
Hot dogs or
other cooked
sausages
Bratwurst or
other uncooked
smoked or fresh
sausages
Meat Time/Prep Doneness Test
10-15 min
450°F
14-16 min
400°F
15-20 min
400°F
10-12 min
12-15 min
12-15 min
350°F
25-30 min
350°F
25-35 min
350°F
4-6 min
400°F
12-15 min
300°F
Medium Rare - 145°F
Medium - 160°F
Well Done - 170°F
Medium (160°F) or until
no longer pink in center
Until slightly pink in
center or 160°F
Until slightly pink in
center or 160°F
Until slightly pink in
center or 160°F
Until hot (140°F)
Until no longer pink in
center (180°F)
Helpful Hints
Slash fat
around edge to
prevent curling
(avoid cutting
into meat)
Slash fat
around edge to
prevent curling
(avoid cutting
into meat)
Turn ribs every
5 minutes
Piece 2-3 times
to prevent skin
from bursting
Turn 3-4 times
while grilling

Quick and Easy Kabobs
Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make!
Use these tips and charts to get started, then let your palate be your guide.
Here’s how:
Choose meat, vegetable and brush-on sauce from Guide to Great Kabobs
(next page). Thread meat and vegetables on bamboo or metal skewers. Grill,
turning and brushing occasionally with sauce, until meat and vegetables are
done. Use the Grilling Kabobs chart (next page) as a guide. Grill tasty kabobs
in no time!
Kabob Success Tips
Soak bamboo skewers in water at least 30 minutes to prevent burning.
Leave a little space between foods threaded on skewers (tightly packed
food will not cook evenly).
To prevent sticking (and to make cleanup easier), brush cooking
surface with vegetable oil before grilling.
Sauces that contain sugar burn easily. Brush them on kabobs only
during last 5 to 10 minutes of grilling.
To avoid food-borne illnesses caused by eating undercooked or raw
meat, boil the sauce you’ve dipped your basting brush into before
serving with cooked kabobs.
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Guide to Great Kabobs
1 1/2” pieces Franks
1 1/2" pieces fully
cooked sausages
1" cubes beef bottom or
round steak
1" pieces chicken or turkey
breast meat
1" pieces turkey, beef or
pork tenderloin
1 1/4" cubes boneless lamb
shoulder
1" cubes fully cooked
smoked ham
1" pieces fish fillet or steak
(1" thick)
Large raw shrimp, peeled
and deveined
Sea scallops
Meat Vegetable
Mushrooms
Cherry Tomatoes
1" pieces Bell Pepper
1 1/2" pieces Green Onion
or Leek
Whole Water Chestnuts
Pimiento-stuffed or pitted
Ripe Olives
Cauliflowerets or broccoli
flowerets
3/4" slices Zucchini
1" pieces partially cooked
Potatoes
2" pieces corn Corn on
the Cob
Sauce
Italian Dressing
French Dressing
Italian Dressing
Honey-Mustard
Dressing
Italian Dressing
Spaghetti Sauce
Chili Sauce
Steak Sauce
Soy Sauce
Teriyaki Sauce
Grilling Kabobs
Fully cooked Meat or
Sausage
Beef, Veal or Lamb
Pork
Chicken and Turkey
Fish
Shrimp
Sea Scallops
Meat Time (min/temp.)
7-10 min / 350°F
12-15 min / 400°F
15-20 min / 350°F
15-20 min / 350°F
12-16 min / 350°F
8 - 12 min / 350°F
12-16 min / 350°F
Doneness Test
Until hot
Until desired doneness
Until no longer pink
Until no longer pink in center
Until fish flakes easily with fork
Until pink and firm
Until white

Griddle/Skillet Cooking Chart
Recipes
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Eggs
Pancakes
Breakfast sausage links
Canadian bacon
Standard bacon strips
Ham Steaks
Vegetables
Sausages
Cheese sandwiches
French toast
Food Time (min)
3-5 min
4-6 min
3-6 min
15-20 min
3-5 min
25-30 min
5-10 min
12-15 min
4-6 min
8-10 min
Temperature
300°F
375°F
325°F
325°F
350°F
325°F
325°F
325°F
350°F
375°F

Bananas Foster French Toast
Makes 4 servings
INGREDIENTS
2 tablespoons unsalted butter, melted
3 tablespoons light brown sugar, packed
2 rips bananas, sliced into rounds
1/4 teaspoon cinnamon
2 tablespoons banana liqueur, optional
4 large eggs
1 cup half and half
4 thick slices white bread
METHOD
1. Preheat Griddle/Skillet to 350°F for 10 minutes.
2. While preheating, make the sauce. In an omelet pan set over medium
high heat (or just use the Griddle/Skillet as a heat source) combine
the butter, sugar, bananas and cinnamon.
3. Cook until bubbly then remove from heat and add liqueur if using; set
aside.
4. In a bowl whisk together the eggs and half and half.
5. Dip bread slices in this mixture to coat and place on griddle.
6. Cook for 2-3 minutes or until golden brown.
7. Flip and cook on second side for 2-3 minutes or until golden brown.
8. Remove to serving plates and top evenly with the banana mixture.
9. Garnish as desired and serve immediately.
Blue Cheese Stuffed Burgers
Makes 4 servings
INGREDIENTS
1 1/2 pounds ground beef chuck
4 ounces blue cheese, crumbled
Kosher salt and fresh pepper, to taste
4 soft buns
4 slices tomato
4 slices red onion
4 lettuce leaves
Condiments, as desired
METHOD
1. Preheat Grill to 450°F.
2. On a plastic wrap covered counter divide the meat into 4 portions.
3. Shape each portion into a 5 inch patty.
4. Divide the blue cheese evenly onto 4 of the patties keeping edges
clean.
5. Top with remaining patties and press all around edges to seal.
6. Season with salt and pepper and transfer to Grill.
7. Cook for 4-5 minutes per side or until desired doneness.
8. Remove and place on buns.
9. Top and add condiments as desired and serve hot so cheese stays
melted.
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Braised Pork and Apples
Makes 6 servings
INGREDIENTS
3 pounds pork shoulder
2 Granny Smith apples, sliced thickly
2 tablespoons chicken bouillon powder
A few fresh sage leaves
1 large yellow onion, sliced thickly
2 cloves of garlic
1/3 cup light brown sugar, packed
2 cups apple juice
1 tablespoon apple cider vinegar
1/2 cup unsalted butter
Kosher salt and fresh cracked pepper, to taste
METHOD
1. Preheat Griddle/Skillet to 450°F.
2. Place in it the pork, apples, bouillon, sage, onions, garlic, sugar, juice,
vinegar and butter.
3. Season with salt and pepper and cover; lower heat to 275-300°F.
4. Cook, simmering gently for 2 hours or until meat is fall-apart tender.
5. Use potholders to tip juices and vegetables into a colander set over a
large bowl.
6. Remove vegetables and reserve.
7. Skim fat from surface and discard or save for other cooking.
8. Return liquid to pot and add the vegetables and apples.
9. Pull meat into large chunks, discarding any bones and skin.
10. Serve as desired.
Tip:
This dish tastes even better the next day. It freezes beautifully too.
Cheesy Eggplant Stack
Makes 2 servings
INGREDIENTS
1 medium eggplant, sliced into 1/2 inch rounds
2 large eggs, beaten
1/3 cup Parmesan cheese, grated
2 teaspoons fresh thyme leaves
6 slices fresh mozzarella cheese
1/3 cup ricotta cheese
6 leaves fresh basil
1/4 cup tomato sauce
METHOD
1. Preheat Grill for 10 minutes to 450°F.
2. Pour egg into small bowl and spread the cheese on a plate.
3. Dip eggplant into beaten egg and then into the Parmesan cheese and
sprinkle with thyme.
4. Place on Grill.
5. Grill for 4 minutes per side or until golden brown.
6. Remove and repeat with remaining slices of eggplant.
7. To assemble, layer hot eggplant with the mozzarella, ricotta, basil
leaves and tomato sauce.
8. Dividing between 2 plates and serve.
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Chipotle Lime Chicken Breasts
Makes 4 servings
INGREDIENTS
4 medium chicken breasts, patted dry
The zest and juice from 1 lime
2 teaspoons dried chipotle
2 cloves garlic, minced
Kosher salt, to taste
1 tablespoon canola oil
METHOD
1. Preheat Grill for 10 minutes to 450°F.
2. Sprinkle each breast with lime zest, juice, chipotle, garlic and salt.
3. Drizzle each side of the breasts with oil and place on Grill.
4. Cook for 5 minutes then flip over.
5. Cook on second side for 3-5 minutes or until internal temperature of
165°F.
6. Remove and serve immediately.
Tip:
Invest in a good, instant read thermometer. I like the kind that has a small
reference on the back telling what temperatures are correct for meat,
poultry, pork, shellfish and fish. You can find these at any kitchen type
store.
Enchilada Casserole
Makes 6 servings
INGREDIENTS
4 cloves garlic
1 tablespoon chili powder
1 teaspoon fresh cracked pepper
1 1/2 teaspoons kosher salt
1 (28oz.) can diced tomatoes
2 cups chicken broth
1 tablespoon olive oil
3 cups shredded cooked chicken
12 corn tortillas, torn
1 large white onions, chopped
1 1/2 cups Monterey Jack cheese, shredded
Lime wedges, for serving
Cilantro sprigs, for serving
METHOD
1. Preheat Griddle/Skillet to 250°F.
2. Combine all but the cheese, lime and cilantro in Griddle/Skillet and
stir to combine; cover.
3. Simmer gently for 20 minutes or until hot and bubbly.
4. Top with the cheese, cover and let cook for 5 minutes until melted.
5. Serve with lime wedges and cilantro.
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Greg’s Favorite Meatloaf
Makes 1 loaf, about 4-5 servings
INGREDIENTS
1 pound lean ground beef
2 large eggs
1/2 cup crumbled saltine crackers
1/4 cup BBQ sauce
1/4 cup ketchup, plus more for the top
4 tablespoons whole milk
1 large yellow onion, minced
1 teaspoon dried sage
2 teaspoons kosher salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons brown sugar, packed
METHOD
1. Preheat Griddle/Skillet to 350°F.
2. Coat an 18” strip of aluminum foil with non stick spray; set aside.
3. In a large mixing bowl combine the beef, eggs, crackers, BBQ sauce,
ketchup, milk, onion, sage, salt and pepper.
4. Mix gently with your clean hands until blended.
5. Pat meatloaf mixture into an oval on the foil, smoothing the top.
6. Spread about 1/4 cup ketchup on top of loaf.
7. Sprinkle with the brown sugar.
8. Grasp the long sides of the foil and carefully lift loaf into Griddle/
Skillet.
9. Cover and set timer for 45 minutes.
10. Bake until internal temperature registers 165°F on a meat
thermometer.
11. Remove using foil handles, garnish as desired and serve hot.
Grilled Fish Tacos
Makes 4 servings
INGREDIENTS
1 pound mild white fish filets, such as tilapia
2 tablespoons canola oil
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt and fresh pepper, to taste
Corn tortillas, salsa, lettuce and condiments, for serving
METHOD
1. Preheat Grill to 450°F for 10 minutes.
2. Pat fish completely dry with paper towels.
3. In a small bowl stir together the oil, garlic, cumin, chili powder.
4. Season with salt and pepper and brush this mixture on both sides of
fish.
5. Place on Grill and cook until just done, about 2-3 minutes per side.
6. Fish will flake apart but still be very moist when done.
7. Transfer fish to a plate and flake apart.
8. Serve in warm tortillas with desired toppings.
Tip:
Any mild white fish will work well in this recipe.
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Hawaiian Coconut Chicken
Burgers
Makes 4 servings
INGREDIENTS
1 pound ground chicken
1/4 cup dried pineapple, chopped fine
Kosher salt and fresh pepper, to taste
1 cup shredded dry coconut
1 cup panko breadcrumbs
2 tablespoons canola oil
Soft buns and condiments, for serving
METHOD
1. Preheat Griddle/Skillet to 350°F for 10 minutes.
2. In a medium mixing bowl combine the chicken, pineapple, salt and
pepper.
3. Mix and form into 4 patties that are 4” around.
4. In a shallow bowl combine the coconut and panko.
5. Press each patty evenly into coconut mixture.
6. Brush half of the oil on the Griddle/Skillet and add patties.
7. Drizzle remaining oil on top of burgers and cook for 6 minutes.
8. When burgers are well browned, flip over.
9. Cook on second side for 6 minutes or until done.
10. Internal temperature of burger should be 165°F.
11. Serve on sift buns with desired condiments.
Jambalaya
Makes 6-8 servings
INGREDIENTS
3 tablespoons olive oil
3 strips bacon, diced
1 pound andouille sausage, diced
4 boneless skinless chicken thighs, quartered
2 cups long grain white rice
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
5 cloves garlic, chopped
1 bay leaf
1 teaspoon dried thyme
2 teaspoons pimenton smoked paprika
1 teaspoon chili flakes
1 (14.5 oz) can diced tomatoes
3 cups chicken stock
Kosher salt and fresh cracked pepper, to taste
1 bunch green onions, chopped
METHOD
1. Preheat Griddle/Skillet for 10 minutes at 350°F.
2. Add to it the oil, bacon, sausage and chicken.
3. Sauté until well browned then add the rice and stir to coat.
4. Add the onion, celery, bell pepper, garlic, bay leaf, thyme, pimenton
and chili flakes and stir well and cook until vegetables soften and
begin to brown.
5. Add the tomatoes and stock then season with salt and pepper.
6. Cover, reduce heat and let cook for 15-20 minutes or until liquid is
absorbed.
7. Fluff the rice with a fork and stir in the green onions and serve.
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Long Cooked Collard Greens
Makes 6 servings
INGREDIENTS
1 smoked ham hock
1 bunch fresh collard greens, washed and torn
Kosher salt and fresh pepper, to taste
1 teaspoon chili flakes, optional
3 cups chicken stock
Pepper sauce (vinegar), for serving
Cornbread, for serving
METHOD
1. Add ham hock and chicken stock to Griddle/Skillet side set to 450°F.
2. Add collards to Griddle/Skillet until full then cover and allow them to
wilt, 2-3 minutes.
3. Repeat with remaining collards until all of them fit.
4. When all have been added pour water into pot until it is 1 1/2 inches
below level of greens.
5. Season with salt and pepper and cover and gently simmer for 1 1/2
hours.
6. When time is up taste and correct seasoning.
7. Remove ham hock and let cool for a few minutes.
8. Discard skin from ham hock and pull meat off the bones.
9. Chop meat and add to greens.
10. Stir well and serve with pepper sauce and cornbread to sop up the
juice.
Tip:
I like to fill the pot as full as possible with collard greens because the
leftovers freeze beautifully for up to 3 months. Anytime you can cook
once and eat twice (or more) you are saving time and energy.
Old Fashioned BBQ Chicken
Makes 4 servings
INGREDIENTS
4 pounds meaty chicken pieces, breasts, thighs and legs
Kosher salt and fresh pepper, to taste
1 small yellow onion, minced
1/4 cup honey
1 cup favorite BBQ sauce
1/4 cup yellow mustard
METHOD
1. Preheat Griddle/Skillet to 325°F for 10 minutes.
2. Thoroughly pat chicken dry with paper towels.
3. Season with salt and pepper and arrange on griddle.
4. Set timer for 10 minutes.
5. While chicken cooks prepare BBQ sauce.
6. In a small sauce pot combine honey, BBQ sauce and mustard.
7. Bring to a gentle simmer and cook for 5 minutes; set aside.
8. Flip chicken over and cook on second side for 10 minutes.
9. When chicken reaches 130°F internally, brush with sauce.
10. Turn temperature of Griddle/Skillet to sear and cook for just a few
minutes.
11. Chicken is done when sauce begins to char in spots and temperature
internally is 165°F.
12. Remove and serve immediately.
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Pork Loin Chops with Peaches
Makes 4 servings
INGREDIENTS
4 pork loin chops, with or without bones
2 tablespoons unsalted butter, melted
Kosher salt and fresh pepper, to taste
1 small red onion, thickly julienned
4 fresh peaches, halved
2 tablespoons peach preserves
METHOD
1. Preheat Grill to 450°F for 10 minutes.
2. Brush pork chops and peach halves with the melted butter.
3. Sprinkle chops and peaches with salt and pepper.
4. Place pork chops and onions on Grill and cook for 4 minutes or until
browned.
5. Flip over chops, stir onions and add peaches to grill, cut side down.
6. Cook peaches for 2 minutes then flip and cook for 2 minutes more.
7. Cook pork chops on second side for 4 minutes or until desired
doneness.
8. Remove onions when browned and reserve on a platter.
9. Remove chops and peaches from grill and add to onions.
10. Brush peach preserves over tops of chops and serve immediately.
Sausage and Sauerkraut Boiled
Dinner
Makes 6-8 servings
INGREDIENTS
1 1/2 pounds smoked sausage such as kielbasa
1 pound sauerkraut drained
2 large carrots, peeled and sliced
1 Granny Smith apple, peeled and sliced into rings
12 red bliss potatoes, partially peeled
1 large yellow onion, sliced into rings
1/2 teaspoon caraway seeds, optional
2 cups chicken broth
1/4 cup chopped parsley
Grainy mustard sauce, see recipe below
METHOD
1. Layer into Griddle/Skillet the sauerkraut, sausage, carrots and apple
rings.
2. Peel a center band of the skin away from the potatoes and add to the
pot.
3. Add onions and caraway seeds if using.
4. Pour over all the chicken stock; cover.
5. Set temperature to 300°F.
6. Cook for 40 minutes or until carrots and potatoes are tender.
7. Remove and pile sausage and vegetables on a large platter.
8. Sprinkle with parsley.
9. Serve with grainy mustard sauce.
Grainy Mustard Sauce
INGREDIENTS
1/2 cup grainy brown mustard
2 teaspoons dry mustard
1/2 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons snipped chives
1/4 teaspoon kosher salt
METHOD
1. Combine ingredients together in a small bowl.
2. Serve with sausage and vegetables.
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Spaghetti Pancakes
Makes 4 servings
INGREDIENTS
1 bunch green onions, thinly sliced
A few shakes of hot sauce
2 tablespoons all purpose flour
2 tablespoons Parmesan cheese, grated
4 large eggs
Kosher salt and fresh pepper, to taste
3 tablespoons unsalted butter, melted
8 ounces spaghetti noodles, cooked and cooled
METHOD
1. Preheat Griddle/Skillet to 450°F for 10 minutes.
2. In a large mixing bowl stir together the green onion, hot sauce, flour,
cheese, eggs and salt and pepper.
3. Mix thoroughly then add pasta.
4. Use scissors to cut most of the pasta into smaller pieces.
5. Drizzle griddle with a bit of the oil and spoon mounds of mixture
onto Griddle/Skillet.
6. Pat down a bit and cook for 4 minutes or until well browned.
7. Flip over and cook on second side until well browned.
8. Remove and repeat with remaining mixture.
9. Garnish as desired and serve hot.
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use
only. Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free [phone].
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND CANADA AND DOES NOT COVER:
• Damages from improper installation.
• Defects other than manufacturing defects.
• Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
• Damage from service by other than an authorized dealer or
service center.
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state (province) to
state (province).
Shipping and handling charges may apply.
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