ROYAL GOURMET GG5301S, Owner'S Manual

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 

fi

 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

•  Mix all ingredients in a saucepan and bring to boil.
•  Allow marinade to cool before marinating your 

meat in it.

•  Marinate beef in mixture a minimum of 4 hours.

HOT DOGS:

•  Grill with lid up and cooking grates in high(hot) 

position for approximately 6 minutes.

•  Turn every few minutes.

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.

•  Bring to room temperature before cooking.
•  Mix in chopped onions, green peppers, salt, sear 3/4 

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

•  Lower fi re grate to medium position and grill with lid 

down to avoid flare-ups.

•  Cook each side 3 to 7 minutes according to desired 

doneness.

•  Cook ground meat to 150 internally or until juice 

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

•  Burgers can be basted with marinade when turning  

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

SHRIMP (Peeled) & CRAYFISH:

•  Place on skewers.
•  Coat with melted butter and garlic salt.
•  Grill 4 minutes on each side or until pink. Cocktail 

sauce optional.

BAKED POTATOES:

•  Rub with butter and wrap in foil and cook on grill 

with lid down for 50 minutes.

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

•  Squeeze to check for doneness.

SWEET CORN IN HUSKS:

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 Trim excess silk from end and soak in cold salted 

water 1 hour before grilling.

•  Grill 25 minutes – turning several times.

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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