Meats, Fish & Fowl
Tips & Hints

Helpful Hints For Meats, Fish & Fowl



Fish may be baked in heavy foil; adding lemon slices and seasoning before wrapping securely. Fish steaks and fillets, ¾ to 1-inch thick, will require about 10 minutes on each side, cooked with cover lowered (not completely closed) and grill preheated on medium flame.



Kabobs made of cooked meats, cut in 1 to 1 ½ inch cubes and skewered, may be cooked over medium heat with cover lowered, turning occasionally until heated through. Uncooked pieces of meat cut in 1-inch cubes and marinated overnight, can be placed on skewers and cooked over medium heat with cover lowered, turning frequently until done. If vegetables and other foods are to be cooked as kabobs, combine on skewer those foods that will cook in about the same length of time. Also be sure that these foods are about the same size.

Lobster Tails

Lobster tails can also be surface broiled on the cooking rack, with the burner at medium setting. They should be turned frequently to insure even cooking. Brush with melted butter or salad oil to keep moist. Cooking time, about 15 minutes.

Foil-wrapped lobster can be cooked, with or without stuffing, on the grill with the burner on medium setting and the cover lowered. Cooking time, about 15 minutes.

Whole Lobsters


Spareribs may be completely cooked on the grill, using a “LO” flame-setting and grilling with the cover lowered. However, the ribs will be more tender and juicy if partially baked or steamed first…then finished on the grill.



It is possible to rotisserie-broil a turkey up to 20 lbs. in weight, but better results will be obtained with turkeys of 12 to 16 lbs. weight. Never use a pre-basted turkey! It produces too much grease for satisfactory rotisserie broiling and may catch on fire! The turkey should be carefully skewered so that it will be balanced on the spit, and firmly clamped and tied in place. The turkey will shrink as it cooks, and the clamps should be re-tightened when it becomes necessary. Turkeys should be broiled at low or medium burner setting, with the cover partially lowered. A meat thermometer should be inserted in the breast as a check on doneness.


Whole Lobsters

Whole lobsters may be rotisserie broiled by using the round chicken basket, which will hold from four to six lobsters. Two small whole lobsters, or from six to eight lobster tails can be broiled in the flat rotisserie basket. Brush lobster with melted butter, marinade sauce, or salad oil to keep moist. Cooking time about 20 minutes, or less.