ROYAL GOURMET GB5000S, Owner'S Manual

20

STEAK (& ALL MEATS): 

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  Cook food on the charcoal side of the unit, 

directly above coals/heat. 

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  To grill meats, raise fire grate to high position 

(hot) and sear for one minute on each side with 

the lid  open to seal in  flavor and juices. Then lower 

 fire grate to medium position with lid closed and cook 

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  Control heat with dual dampers and adjustable 

fire grate.

Tip: 

Place grilled meat back in the marinade for 

and juicier. 

CAUTION: 

Boil extra marinade  first to kill bacteria 

MARINATED FLANK STEAK:

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  Mix marinade ingredients in nonmetal dish. 

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  Let steak stand in marinade for no less than 

4 hours in refrigerator. 

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  Brown each side for 5 minutes, but center 

should remain rare. 

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  Cut steak diagonally across the grain into thin 

slices before serving. 

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  Grill with  fire grate in high (hot) position with lid 

Meat Marinade

1/2 cup vegetable or olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tbsp lemon juice
1 tsp dry mustard
1 minced clove garlic
1 small minced onion
1/4 tsp pepper

QUAIL OR DOVES: 

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  Cover birds with good seasons and marinate 

overnight.

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  Pour remaining dressing and cover with Texas 

Pete Hot Sauce for 6 hours.

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  Wrap birds in thick bacon secured by a toothpick. 

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  Place on grill. Keep turning until bacon is black. 

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  Grill for 20 minutes. Sear with lid open and 

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 re 

before lowering grate and closing lid. 

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KABOBS: 

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  Alternating on skewers any combination of meat, 

onions, tomatoes, green peppers, mushrooms,zucchini, 
 circular slice of 

scallops, lobster, chicken, 

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  Marinate the meat in refrigerator for several hours.  

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  Grill each side approximately 7 minutes turning 

occasionally while basting with marinade. 
  Leave a small amount of room between pieces in order

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 to desired doneness.

several minutes before serving – it will become  

tastier 

remaining from the raw meat.

open or closed.

corn-on-the-cob, or pineapple. Meat 

could consist of shrimp,  
sausage, pork, beef, etc.

grate in high (hot) position for 1 minute on each side 

Kabob Marinade:

1 cup soy sauce

½ cup brown sugar

½ cup vinegar

½ cup pineapple juice

2 tsp salt

½ tsp garlic powder

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meat in it.

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HOT DOGS:

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position for approximately 6 minutes.

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HAMBURGERS:

See meat marinade on prior pages. 
You may also marinate by allowing to stand in marinade 
for 1 or 2 hours at room temperture before cooking or let 
stand in covered dish in refrigerator up to 24 hours.

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inch patties on each side with cooking grates in high position 
for a few minutes.

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down to avoid flare-ups.

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doneness.

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runs clear (free of blood) for prevention of E-coli. 

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and/or other ingredients can be mixed in with the  
ground beef such as chili sauce or powder. 

SHRIMP (Peeled) & CRAYFISH:

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sauce optional.

BAKED POTATOES:

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with lid down for 50 minutes.

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 Turn after 25 minutes (no need to turn if smoked).

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SWEET CORN IN HUSKS:

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 Trim excess silk from end and soak in cold salted 

water 1 hour before grilling.

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To smoke and place brids in center of grates with 

fire in both ends of fire box.

Grill with lid up and the cooking grates in the lowest 

position.

 to cook faster.

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