In 1972, my dad bought this Warm Morning Broilmaster II, Model G-2000DX. I was 4 years old at the time, so it’s safe to say that I’ve been enjoying cookouts on this grill my entire life! Now this beauty is mine and hopefully with the same TLC my dad gave this grill, I hope to […]
This BBQ joined my family in 1994 after a business trip of my father in USA. He had the chance to taste a juicy Chop cooked with Broilmaster and decided to purchase one and take it to Italy where, at that time, was not possible to find a gas-grill. We went together to the airport […]
Maybe it’s no looker, but my Broilmaster has given 40 years of steady service! Bought by my father-in-law, and given to me. Overhauled a few times. And with a new burner (thanks to Clayton Sales in Decatur) it grills like new! What other grill gives this kind of service? – Alan C, Illinois
Ingredients 1-1/2 to 2 lb of ground chuck roast 4 oz of crumbled Bleu Cheese 4 burger buns or 8 pieces of thick bread 8 tomato slices from large tomatoes 4 red onion slices salt and coarse black pepper to taste 8 strips of cooked bacon (optional) Preparation Form beef into eight, thin, 4-inch […]
Ingredients 6 ears of corn with husk on 6 tbsp butter, room temperature seasoned salt (to taste) cayenne pepper (to taste) Preparation Peel back the husk (leave attached) and remove the corn silk. Rinse corn and dry. Mix butter and seasonings in a bowl. Brush or spread butter over the corn. Replace the corn […]
Your Broilmaster features a grill surface system that has up to three different grilling levels. By adjusting the grid surfaces, you can grill your steaks rare, medium and well done at the same time. Choose a good cut — Sirloin, T-Bone, Porterhouse, Filet Mignon (tenderloin), Rib Eye for steaks. A good grilling cut should be […]
DIRECT GRILLING WITH LID CLOSED With direct grilling you place the food directly over the fire, exposing the bottom of the meat or food to the highest cooking temperatures. This fast cooking method uses the intense heat from the flame to brown the outside of foods, while using the high “oven” temperature from the closed […]
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough period of time to kill any foodborne bacteria that may cause illnesses. Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is […]
Propane is highly flammable. Follow these safety tips to reduce the risk of fire or explosion: Check hoses for cracking, brittleness, holes, and leaks. Make sure there are no sharp bends in the hose or tubing. Move gas hoses as far away as possible from hot surfaces and dripping hot grease. Always keep propane tanks […]
Ingredients 3 lb pork rib roast 1 cup applesauce 1/2 tsp salt 3/4 tsp coarse black pepper 1/2 tsp garlic powder 1 tsp marjoram apple wood chips (soak in water for 30 minutes) Preparation Pat pork roast dry with towel. Combine applesauce and seasonings into paste. Rub paste onto roast and refrigerate for at […]
I bought my Broilmaster “Ducks Unlimited” grill in the mid 1990s. After nearly 20 years I decided to restore it. I totally disassembled and cleaned the grill and stainless steel cart. I replaced the burner and temperature indicator with factory parts and replaced all hardware with new stainless fasteners. I was lucky enough to find […]
You should always exercise caution when using your Broilmaster. Following the below safety guidelines can reduce your risk of injury: Keep children well away from a hot grill. Never leave a hot grill unattended. Place portable grills on a level surface before lighting. Never move a hot grill. Never use a grill indoors. Use the […]