Suzy-Q’s Polynesian Chicken:
4 chicken breasts 1/4 cup soy sauce
1/4 cup pineapple juice 1/3 cup brown sugar
1/2 tsp powdered ginger 1/4 cup vegetable oil
1) Rinse the chicken with cold water and pat dry. Place breasts in a glass marinating (or baking) dish. In a mixing bowl combine: soy sauce, ginger, pineapple juice, brown sugar, and vegetable oil. Cover & marinate chicken in this sauce for 2-3 hours at room temperature.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Place chicken on grill and cook each side approximately 20 minutes, or until golden brown on the outside and white on the inside.

Grilled "Limone" Chicken:
4 chicken breasts 1 crushed garlic clove
1 lime 1 lemon
3 tbsp virgin olive oil 1 tsp salt
1/2 tsp pepper 1/2-1 tsp red cayenne
1) Wash chicken with cold water and pat dry. Place breasts in a glass marinating dish. In a mixing bowl, combine: grated lemon and lime, juice from lime and lemon, olive oil, garlic, cayenne, salt, and pepper. Pour this marinade over the chicken, cover and let stand for 2 hours at room temperature.
2) Preheat Phoenix Grill on medium-high for 10-15 minutes. Cook chicken for approximately 20 minutes per side, frequently basting with marinade.

Debbie’s Foolproof Chicken:
4 boneless, skinless chicken breasts 1/4 cup lemon juice
1/2 cup Italian salad dressing 1/4 cup olive oil
1) Preheat Phoenix Grill on medium-high for 10-15 minutes. Wash chicken with cold water & pat dry. Place chicken in a glass dish. In a separate bowl, combine: Italian dressing, olive oil, & lemon juice.
Pour the marinade over the chicken and let stand for 15 minutes.
2) Cook approximately 20 minutes per side, or until golden brown on the outside and white throughout.

Grilled Orange Chicken by Robert A. Privott:
1 (12 oz) can orange juice concentrate, defrosted
8 boneless, skinless chicken breasts 1/4 cup oil
1 tsp ground cinnamon 1/2 tsp ground cloves
1) Combine: orange juice, cinnamon, cloves and oil in a dish. Add chicken, cover, and marinate at room temperature for 2-3 hours; or up to 8 hours refrigerated, turning chicken occasionally.
2) Preheat Phoenix Grill on medium-high for 10-15 minutes. Grill chicken over medium heat for 20 minutes per side.

Curried Chicken:
1 3-lb chicken, cut up 1/4 cup chicken broth
2 tbsp minced onion 1/4 tsp salt
1 tbsp curry powder pinch of red cayenne
1/4 cup lemon juice 1/4 cup vegetable oil
1) Wash chicken with cold water and pat dry. Place chicken pieces in a baking dish. In a mixing bowl, combine: broth, onion, salt, pepper, curry powder, cayenne, lemon juice & vegetable oil. Pour this marinade over the chicken and let stand, covered, at room temperature for 2 hours, or up to 12 hours refrigerated.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Remove chicken from the marinade and place pieces on the grill. Save the marinade and brush the chicken with it frequently. Cook approximately 20 minutes/side or until white and juicy throughout.

Chicken Fajitas:
6 boneless, skinless chicken breasts 1/4 cup taco sauce (bottled)
3 tbsp lime juice 3 tbsp tequila
2 sliced jalapeno peppers 2 minced garlic cloves
1 tsp salt 1/2 tsp ground cumin
12 flour tortillas & toppings of your choice (salsa, sour cream, etc.)
1) Wash chicken breasts and pat dry. Trim off all fat. In a large mixing bowl, combine: taco sauce, lime juice, tequila, jalapenos, garlic, cumin and salt. Add the chicken and coat well. Marinate the chicken for 2 hours, or up to 12 hours refrigerated.
2) Preheat Phoenix Gas Grill on medium-high for 10-15 minutes. Place chicken on grill. Save the marinade and brush the chicken
frequently with it while it cooks. Cook chicken approximately 20 minutes/side or until the chicken is golden brown outside and white and juicy inside.

Hawaiian Wings:
2-3 lbs chicken wings 1/3 cup vegetable oil
1/4 cup pineapple juice* 1/2 tsp salt
1/2 cup pineapple preserves** 1/2 cup soy sauce
1 tsp Dijon mustard
*or substitute with lemon juice
**or substitute with apricot preserves
1) Wash chicken with cold water and pat dry. Place chicken in a large mixing bowl and add oil, salt & 2 tbsp pineapple or lemon juice. And coat the chicken with marinade.
2) In a separate bowl, combine preserves, soy sauce, mustard, and remaining pineapple or lemon juice. Mix well.
3) Preheat Phoenix Grill on medium-high for 10 minutes. Place chicken on grill and cook approximately 20 minutes, basting frequently with reserve sauce. When wings are done they will be golden brown on the outside, and white and juicy on the inside.

Game Hens with Plum Sauce:
4 Cornish Game Hens 1 tsp salt
1 tsp pepper Plum Sauce (recipe below)
1) Plum Sauce:
1 10 oz jar of plum jam or preserves 1/4 tsp powdered ginger
1 tbsp dry white wine or lemon juice 1/2 tsp cinnamon
1/8 tsp ground cloves
-In a small saucepan, heat jam over medium heat until warm and melted. Add the remaining ingredients and mix well. Simmer for 5 minutes and enjoy!
2) Wash game hens with cold water and pat dry. With a pair of
poultry shears, cut hens in half by splitting the backbone first and then the breast. Garnish with salt & pepper.
3) Preheat Phoenix Grill on medium high for 10 minutes. Place game hens skin-side down on cooking grid. Have the Plum Sauce warm and handy by the grill. Brush hens frequently with Plum Sauce. Grill hens on each side for approximately 8-10 minutes, or until golden brown. (Hint: hens are done when you can pierce the leg joint of the hen and the juices run clear.)

Tipsy Turkey:
5 lb turkey, quartered 1 cup olive oil
1/2 cup white wine vinegar 1/2 cup dry sherry
2 tsp celery salt 2 tsp salt
1 tbsp chopped fresh rosemary 4 garlic cloves
1) Wash with cold water and pat dry. Place turkey in a large roasting pan. In a separate, smaller bowl combine the remaining ingredients. Pour this mixture over the turkey, cover and marinate for 2 hours at room temperature, or up to 24 hours refrigerated.
2) Preheat Phoenix Grill on medium for 10 minutes. Cook, turning once or twice and brush frequently with marinade, for approximately 2 hours.

Cran-Turkey:
4 boneless turkey thighs 1 lg, minced garlic clove
1 12oz pack of frozen or 2 tart apples, skin on, cored & chopped
fresh cranberries 1 orange, chopped
1/4 tsp ground cloves 1/4 tsp allspice
1 1/2 cups packed brown sugar 1/2 cup raisins (optional)
1/4 cup cider vinegar 1/2 tsp fresh ground pepper
1 tsp salt 2 tbsp vegetable oil
1 tsp minced, fresh ginger (only 1/4 tsp dried ginger)
1) In a large saucepan, combine: cranberries, apples, brown sugar, raisins, vinegar, ginger, garlic, allspice, cloves and orange zest. Bring to a boil over medium heat, stirring occasionally, until thickened - approximately 15 minutes. Allow sauce to cool and then transfer to a jar.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Brush thighs with oil and season with salt & pepper. Place thighs skin side down on the cooking grid. Cook for 30-40 minutes, turning once or twice. Serve with above cranberry sauce on the side.

Honey-Mustard Turkey Breast:
1 turkey breast half (2 lbs) 2 tsp Dijon Mustard
1/4 cup plain yogurt 1 tsp salt
1/2 tsp fresh ground pepper 1 minced garlic clove
1/4 cup plain nonfat yogurt 1/2 cup orange juice
1 tbsp fresh sage (1 tsp dried) 1 tbsp honey
1) Wash turkey breast with cold water and pat dry. Season to taste with salt & pepper, and place in a roasting pan. In a separate bowl, combine: honey, mustard, garlic, yogurt, orange juice and sage. Brush turkey breast with marinade, cover and let stand at room temp for 2 hours or up to 24 hours refrigerated.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Place turkey on the grill. Be sure to save the extra marinade to continue to brush the turkey with while it is cooking,especially during the last 10 minutes of cook-time. Cook turkey for approximately 70 minutes, turning once or twice.
3) Honey-Mustard Sauce:
1 cup heavy cream 1 tbsp honey
3 tbsp dry white wine 1 tbsp coarse-grained mustard
-in a saucepan, boil cream over medium-high heat for 6-8 minutes.
-stir in the honey, wine and mustard and cook for about 1 minute. Cover, refrigerate, and reheat prior to eating.

Duck A L’Orange by Deckles:
1 whole duck breast (w/ bone & skin) 1 cup orange juice
5 sprigs fresh thyme (1/2 tsp dried) 1/2 cup dry white wine.
1) Wash duck breast with cold water and pat dry. Make several
diagonal slash marks in the skin of the duck using a sharp knife. Place duck in a dish.
2) Combine remaining ingredients and pour over the duck breast. Cover and marinate for 2 hours.
3) Preheat Phoenix Grill on medium-high for 10 minutes. Remove duck from dish and save remaining marinade. Grill approximately 10 minutes/side, brushing with marinade.

BBQ’d Duck:
1 quartered, 5 lb duck 1 tsp salt
2 tsp chili powder 1/2 tsp red cayenne pepper
3/4 cup ketchup 3/4 cup water
1 chopped, medium onion 2 tbsp brown sugar
1 tbsp fresh chopped thyme, (3/4 tsp dried)
1) Wash duck with cold water and pat dry. Place duck in a dish and trim all fat off. Season to taste with salt and pepper. In a saucepan, combine: water, vinegar, ketchup, cayenne, chili powder, onion, brown sugar, and thyme. Bring this mixture to a boil over medium-high heat. Reduce heat and simmer until sauce is thickened - about 20-30 minutes.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Place duck on the cooking grid. Brown the duck first by turning for 15 minutes. Cook approximately 30 minutes longer, brushing occasionally with bbq sauce. Serve with remainder of bbq sauce on the side.
 
Pork
Grilled Pork Tenderloin with Pear Sauce by Robert A. Privott:
1/2 cup Dijon mustard 2 cloves garlic, crushed
2 (3/4 lb) pork tenderloin 1 tbsp olive oil
1 cup chopped onion 1 tbsp sugar
1/2cup water 4 lg ripe pears-peeled, 3 tbsp crystallized ginger, minced** cored, & cut into thin slices*
1) In a mixing bowl, combine: mustard and garlic; spread over pork tenderloins and place in a shallow baking dish. Cover and refrigerate overnight.
2) Heat olive oil in a large skillet over medium-high heat; add onion and sugar. Sauté until onion is browned. Reduce heat to medium: add water, pears and ginger. Cover and simmer 10 minutes or until pears are tender.Remove from heat and set aside.
3) Preheat Phoenix Grill on low for 10 minutes. Place tenderloins on cooking grid. Grill 15-20 minutes on each side, or until heat indicator registers 160 degrees. Slice thinly and serve with pear sauce.

T.C.’s Pork Tenderloin & Baked Potatoes by Tony Cameron:
1 4 lb boneless pork tenderloin 1/3 cup Worcestershire sauce
1/4 cup water Cavender’s All Purpose
1 tbsp Lawry’s Garlic Pepper Greek Seasoning
4 lg baking potatoes 1 lg sweet onion
4 tsp Canola oil 4 tsp Kosher salt
1) Preheat Phoenix Grill on high for 15 minutes. Coat all sides of
tenderloin with Cavender’s and garlic pepper. Cut onion into several pieces. Using two large pieces of heavy aluminum foil, place meat in middle and surround sides and top with onions, forming foil around it to keep it in place. Wrap up sides tightly and pour Worcestershire sauce and water slowly. (For easier handling, place in a bread pan or such). Wrap up to cover top. Cook for approximately 1 1/2 - 2 hours. When using meat thermometer, done at 170 degrees.
2) Prepare potatoes. Rub canola oil on each potato, then rub kosher salt on each one. Wrap in foil. Place wrapped tenderloin directly on cooking grid or leave in pan. After cooking tenderloin for 15 minutes, place potatoes on grill for 1 hour and 15 minutes. When meat is done, remove meat and potatoes from foil. Place on carving platter. Slice meat and pour remaining juices from foil over meat and potatoes.

Oriental Pork Kabobs by Robert A. Privott:
8 oz center-cut pork chops (1" thick) 1/2 cup lemon juice
8 oz can pineapple chunks, drained (reserve juice)
2 tbsp light brown sugar 1/2 cup vegetable oil
2 tsp instant chicken bouillon 1 tbsp soy sauce
1 lg green pepper, (1" pieces) 1/2 tsp ground ginger
1 lg onion, cut into wedges 1 lg red pepper, (1" pieces) 2 med. zucchinni squash, 4 med. yellow squash,
sliced into rounds sliced into rounds
1) Trim all fat from meat and cut into 1 1/4" cubes. In a 13 x 9" baking dish, combine: reserved pineapple juice, lemon juice, vegetable oil, brown sugar, soy sauce, chicken bouillon, and ground ginger. Stir until sugar dissolves. Add peppers and onions. Cover and cook on 100% power (high) in microwave oven. Remove from oven and add meat and squash. Cover tightly and refrigerate 6 hours or overnight, stirring occasionally.
2) Pour off and reserve the marinade. Alternately thread meat,
peppers, onion, pineapple chunks and remaining vegetables on skewers. Grill kabobs over medium heat for 10-12 minutes, or until pork is done. Turn kabobs several times and baste with marinade as desired for additional flavor.
 
Ribs
Aunt Shelley’s Baby Back Ribs-O-Licious:
8 racks of baby back ribs 2-3 large thinly sliced onions
salt and pepper
1) Preheat Phoenix Grill on low for 10 minutes. Season rib slabs with salt and pepper.
2) Place ribs on grill and cover with sliced onions. Grill for 3 hours - do not turn. Onions will caramelize. Remove from grill and cut rib slabs in half.

Country Ribs:
3 lbs pork spareribs 1/2 cup chili sauce (or ketchup)
1 tbsp cider vinegar 1/2 cup packed brown sugar
2 tbsp Worcestershire sauce 1/4 tsp red cayenne pepper
1) Simmer ribs in a pot of salty water for 1 1/2 hours. Drain, let cool and place in a baking dish. In a mixing bowl, combine: brown sugar, cayenne, vinegar, Worcestershire, and chili sauce. Spread part of this over the meat side and save the rest for basting.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Place meat on cooking grid and grill for 15 minutes; turning and basting
frequently.

Bare Spareribs:
6 lbs pork spareribs 2 tbsp salt
1 tbsp fresh ground pepper 1 tsp red cayenne pepper
1) Preheat Phoenix Grill on medium-high for 10 minutes. Season ribs heavily and place ribs on cooking grid. Grill, turning frequently, for 2 hours or until there are no traces of pink.
 
Other
 Bratwurst on the Barby:
1.5 lbs or 6 bratwurst sausages Hot English Mustard (optional)
1) Preheat Phoenix Grill on high for 10 minutes. Poke holes in each sausage with a fork. Place sausages on cooking grid, after 5 minutes brush with mustard and grill for 5-10 more minutes. Turn frequently to achieve the most evenly cooked sausages.

Hammin’ It Up!
1.5 lbs thickly (1") sliced cooked ham 1/2 cup packed brown sugar
1/2 cup orange juice 1 cup ginger ale
3 tbsp vegetable oil 1 tbsp cider vinegar
2 tsp dry mustard 3/4 tsp ground ginger
1/4 tsp ground cloves 1/2 cup apple juice
1) Remove all fat from ham. Place ham in a baking dish. In a separate mixing bowl, combine all remaining ingredients and mix well. Pour marinade over ham, cover and marinate 2 hours at room temperature (the ham will have a nicer flavor if you cover the ham with marinade during those 2 hours).
2) Preheat Phoenix Grill on medium for 10 minutes. Remove ham from marinade, save the reserve, and place it on the cooking grid. Grill for 10-15 minutes, brushing with marinade and turning once or twice, until ham is golden brown. Heat any remaining marinade and pour over the ham while serving.

H.P. Kebabs (ham & pineapple):
1.5 lbs cooked ham 1 8oz can pineapple chunks, drained
1/4 cup orange juice 1 tbsp brown sugar
1/4 cup ginger ale 1/2 tsp ginger
1/2 tsp cinnamon
1) Trim all visible fat off of ham and cut into 1.5" cubes. In a mixing bowl combine: orange juice, ginger ale, cinnamon, brown sugar and ginger. Place ham and pineapple on skewers and brush generously with marinade.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Cook, turning and brushing with marinade frequently, approximately 8 minutes.

Aunt Audrey’s Leg of Lamb:
6 lb leg of lamb, boned & butterflied 1 cup plain yogurt
4 lg minced garlic cloves 1/2 cup chopped fresh mint
1/2 tsp ground cumin 1.5 tsp salt
1/2 tsp fresh ground pepper 1/2 tsp cayenne
1) Place meat in a baking dish. In a mixing bowl, combine: yogurt, garlic, cumin, mint, cayenne, salt & pepper. Rub marinade all over the meat. Cover and marinate for 2 hours.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Place lamb on cooking grid and grill for 30-40 minutes, turning once or twice and brushing with marinade. When lamb is done, it should be golden brown outside and slightly pink and juicy in the center (a meat
thermometer will read 135 degrees).

Grilled Veal:
6 veal loin chops (1/2-3/4" thick) 3 tbsp olive oil
1 cup dry white wine or lemon juice 1.5 tsp salt
1/4 tsp fresh ground pepper 3 crushed garlic cloves
2 tbsp fresh chopped sage ( 1.5 tsp dried)
1) Place veal chops in baking dish. Combine all remaining ingredients, and pour over veal. Cover and marinate for 2 hours at room
temperature.
2) Preheat Phoenix Grill on high for 10 minutes. Grill chops approximately 10-12 minutes or until brown outside and slightly pink in center.
Seafood
Marinated Salmon Steaks by Zona L. Burns:
2 6 oz salmon steaks 1/4 cup olive oil
1 tbsp honey 2 tbsp Dijon Mustard
3 cloves of crushed garlic 2 tsp cayenne pepper
2 tsp lemon juice pinch of salt
1/2 tsp coriander
1) Place steaks in a baking dish. In a separate mixing bowl, combine all other ingredients and mix well. Pour the marinade over the steaks, cover and marinate for 2 hours.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Place steaks on cooking grid, and grill each side for approximately 5 minutes.

It’s All About Trout:
4 cleaned, whole fresh trout 1/3 cup olive oil
salt & pepper to taste 1/4 cup chopped fresh dill, (1 tbsp dried)
2 lg minced garlic cloves
1) Brush the inside of the trout with oil and season with salt &
pepper. Combine garlic and dill. Stuff each fish with 1/4 of the
mixture.
2) Preheat Phoenix Grill on high for 10 minutes. Brush outside of trout with oil and place on cooking grid. Cook approximately 12
minutes, turning once.

New Orleans Spicy Snapper:
4 red snapper fillets 1 tbsp olive oil
2 tbsp red cayenne pepper 2 tbsp paprika
2 tbsp garlic powder 1 tbsp dried oregano leaves
1 tbsp dried thyme leaves 1 tbsp onion powder
1 tbsp salt 1/2 tsp white pepper
1/2 tsp black pepper
1) Rub snapper with olive oil and place in a baking dish. Combine all remaining ingredients and mix well. Next, rub this mixture all over the snapper.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Place
snapper on cooking grid - skin side up. Grill each side approximately 5 minutes.

Marinated Grilled Salmon by Brenda Garner:
2 6 oz salmon steaks 2 tsp lemon juice
1 bottle "McCormick Lemon Herb Dressing"
1) Marinate salmon for 20 minutes with "McCormick Lemon Herb Dressing" and lemon juice.
2) Grill 10 minutes for each inch of thickness, turning once. Baste often to keep fish moist.

Grilled Tuna:
4 tuna steaks, 1/2" thick 1/2 tsp fresh ground pepper
1/2 tsp salt 3/4 cup extra-virgin olive oil
3 peeled garlic cloves 2 1/2 cups chopped, fresh dill
1) Place tuna in a baking dish. Combine all other ingredients in a blender and puree. Set this aside. Rub tuna with olive oil and season with salt & pepper.
2) Preheat Phoenix Grill on medium-high for 10 minutes. Grill about 4-5 minutes per side. Serve with a large spoonful of the pureed mixture on top and the rest on the side.

Grilled Lobster:
4 live lobsters, 5 lbs 2 tsp olive oil
1 1/2 tsp fresh minced thyme, (1/2 tsp dried) 1 stick unsalted butter
salt, pepper, red cayenne to taste lemon wedges
1) Place lobsters headfirst into a large pot of boiling water, and boil rapidly for 2 minutes, or until they begin to turn red. Remove lobsters and let cool for five minutes.
2) Preheat Phoenix Grill on high for 10 minutes. When lobsters are cool, split them down the back and bend the shell back to expose tail meat. Brush lobsters with olive oil and season to taste with thyme, salt, pepper, and red cayenne.
3) Grill lobsters tail-side down for about 3-4 minutes. Turn over and grill for another 8-9 minutes.
Tip: serve with melted butter and lemon wedges.

Behrod’s Favorite Shrimp Kebabs and Secret Sauce:
2 lbs large shrimp, shelled and deveined 1 cup ketchup
1 tbsp white horseradish 1/2 cup chopped parsley
2 tbsp fresh lemon juice 1 tsp garlic powder
1/2 tsp red cayenne 2 tbsp olive oil
1 chopped small onion
1) In a mixing bowl, combine the following: onion, ketchup, parsley, horseradish, garlic, lemon juice, and red cayenne. Refrigerate this until the meal is served.
2) Preheat Phoenix Grill on high for 10 minutes. Thread all shrimp on skewers and brush with olive oil. Grill approximately 5-7 minutes, turning only once. (When shrimp is done, it will turn pink and begin to curl up.) Serve with refrigerated sauce.
 
Burgers and Dogs
The Usual Burger:
1 1/2 lbs ground chuck 1 1/2 tsp salt
1/2 tsp fresh ground pepper
1) Preheat Phoenix Grill on high for 10 minutes. In a bowl combine: ground chuck, salt, and pepper. Divide mixture into 1/4’s and shape into 4 patties.
2) Place patties on cooking grid and grill for 9-13 minutes (less or more as desired), turning only once. Optional: 30 seconds before you remove the patties from the grill, top each with a slice of your favorite cheese.

Down and Dirty Chili Burgers:
1 1/2 lbs ground chuck 2 cups chili with meat
1 crushed garlic clove 1 1/2 salt
1 1/2 tsp pepper 1/2 tsp red cayenne pepper
2 tsp chili powder 1/2 tsp ground cumin
1) Preheat Phoenix Grill on high for 10 minutes. Combine all ingredients (except chili) in a mixing bowl. Portion out the mixture into 4 patties. Warm the chili in a saucepan.
2) Place patties on cooking grid and grill for 9-13 minutes, depending on your preference, turning only once. For cheeseburgers, 30 seconds before you remove the patties from the grill, top each with a slice of your favorite cheese. Serve with chili in a bowl on the side.

Stuffed Burgers:
1 1/2 lbs ground beef 1 beaten egg
1/4 cup minced onion 2 tbsp ketchup
1 tsp salt 1 tsp pepper
1/2 tsp garlic powder 1/2 red cayenne pepper
1/4 cup fast cooking rolled oats 3/4 cup grated sharp
Cheddar cheese
1) Preheat Phoenix Grill on high for 10 minutes. In a mixing bowl, combine: beef, ketchup, eggs, oats, salt and pepper. Divide mixture into eight portions. Scatter onions and cheese (can also use red or green peppers or jalapenos) over four patties, then top these with the other four patties and pinch the sides shut to seal in cheese and onions.
2) Place burgers on cooking grid and grill for 9-13 minutes, turning only once, depending upon your taste.

Bacon Cheese Dogs:
1 package large hot dogs (8 dogs) 8 strips bacon
8 4"by 1/2" thick slices of your favorite cheese
1) Preheat Phoenix Grill on high for 10 minutes. Cut a 1/2" deep slice in each of the dogs and fill with your favorite cheese. Then wrap each dog with a strip of bacon.
2) Place dogs on cooking grid and grill for 7-10 minutes, turning the dogs a few times.

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