Viking QSC200SS Cookbook

Viking QSC200SS Manual

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  • Viking QSC200SS | Cookbook - Page 1
    GUIDE AND RECIPES FOR YOUR VIKING C4™ Cookbook
  • Viking QSC200SS | Cookbook - Page 2
    you're cooking!...3 Before you fire up your C4...3 Lighting Instructions...3-4 Getting Ready to Cook ...5 When is it done? ...5 Olive Sauce ...32 Bacon-Wrapped Shrimp ...33 Extras Stuffed 'Shrooms...34 Smoked Tomatoes ...35 Guide and Recipes by Karin Calloway Photos on pages 9, 10,12, 14-16, 19-20,
  • Viking QSC200SS | Cookbook - Page 3
    Viking C4 Outdoor Cooker. The C4 is an awesome outdoor cooker that allows you to sear steaks to perfection, smoke up real barbecue and even roast a whole turkey. The meals you can prepare on your C4 are practically endless, and this guide Lighting Instructions Each time the dome thermometer reaches
  • Viking QSC200SS | Cookbook - Page 4
    to cook your foods at their optimal temperatures. Know your flame The Viking C4 cooks from temperatures below 200ºF to temperatures in excess of 600ºF, 400-600ºF 200-250ºF 350-400ºF In-Depth temperature guide for your C4 dome thermometer Pork Smoked Ribs or Pork Butt Smoked Pork Loin or Tenderloin
  • Viking QSC200SS | Cookbook - Page 5
    stores and grill suppliers. This type of thermometer allows you to monitor the internal temperature of your foods during the entire cooking process. You simply insert a probe (which is attached by a long wire to a digital display) into the thickest part of the item you're cooking. Some models
  • Viking QSC200SS | Cookbook - Page 6
    Pork Smokin' Succulent Baby Back Ribs Soaking meats in a solution of water or other liquids, salt and sugar leads to incredibly moist cooked meats and poultry. The process, called BRINING requires advanced preparation, but is usually worth the wait. Brining these ribs overnight makes them extra
  • Viking QSC200SS | Cookbook - Page 7
    Boston butt. Add a few additional wood chunks every hour. Pork is done when internal temperature registers 180200ºF on an instant-read or digital meat thermometer. Remove pork from the smoker and cool at room temperature for 15 minutes, until meat is cool enough to pull with your fingers. Shred or
  • Viking QSC200SS | Cookbook - Page 8
    pork and potatoes for approximately 1 1/2 hours, turning every 20 minutes for even browning. Pork is ready to remove when instant-read or digital thermometer inserted in the center registers 145ºF. (Meat will continue cooking for 5 to 10 minutes after removal, reaching 150 to 155ºF.) Remove pork and
  • Viking QSC200SS | Cookbook - Page 9
    Notes: Pork Peachy Pork Tenderloin No time to marinate or brine? This simple pork tenderloin recipe only needs a quick flavor rub, which you can massage into the pork while you fire up your C4. 1 teaspoon seasoned salt 1 teaspoon dried thyme 2 pork tenderloins, 1 1/2 to 2 pounds total, well trimmed
  • Viking QSC200SS | Cookbook - Page 10
    Pork Ginger Ale Pork Tenderloin Ginger ale and soy sauce give this tenderloin a slight Asian flavor. 1 cup ginger ale 1/2 cup soy sauce 1 teaspoon garlic powder 1/2 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 2 tablespoons brown sugar 3 to 5 dashes Tabasco sauce 2 pork tenderloins
  • Viking QSC200SS | Cookbook - Page 11
    Notes: Pork Smoked Sausage Even though the recipe calls for a dozen links of sausage, you can smoke up as few sausages as you like. However, smoked sausage hot off your C4 makes a great appetizer, cut into 1-inch cubes and skewered with wooden picks. Leftovers are delicious when added to your
  • Viking QSC200SS | Cookbook - Page 12
    to the C4 and cook an additional 1 1/2 to 2 hours, or until internal temperature registers 170 to 180ºF on an instant-read or digital meat thermometer, adding additional wood chunks every hour. Remove brisket from foil, return to rack and brush with barbecue sauce, if desired. Close the dome and
  • Viking QSC200SS | Cookbook - Page 13
    C4 imparts terrific flavor. The cast iron skillet collects the juices, which become part of the tasty Jus, and the sliced roast gets additional flavor from a dollop temperature of the roast with an instant-read or digital meat thermometer. Once the meat reaches 90ºF, check every 20 minutes until
  • Viking QSC200SS | Cookbook - Page 14
    dampers to three-quarters open. Cook for 35 to 50 minutes, turning twice to cook all sides evenly, until an instant-read or digital meat thermometer registers 125ºF for rare to medium-rare. Rest tenderloin at room temperature for 15 to 20, during which time it will increase in temperature between
  • Viking QSC200SS | Cookbook - Page 15
    Notes: Beef Marinated Rib-Eye Steaks These succulent steaks can be grilled as is, or wood chunks or chips can be added for smoky flavor just before replacing the cooking rack and throwing on the steaks. Cooking time will be longer for steaks over 3/4-inch thick and shorter for thinner steaks. 2
  • Viking QSC200SS | Cookbook - Page 16
    , quickly turn the steaks, close dome and grill 3 to 4 minutes more. Open dome and check steak temperature using an instant-read or digital meat thermometer. Steaks should be removed from the C4 when internal temperature reaches 125 to 130ºF for rare to medium-rare steaks. For more well-done steaks
  • Viking QSC200SS | Cookbook - Page 17
    Notes: Beef Bourbon Beef Kabobs 1 1/2 pounds top sirloin, cut into 1-inch pieces (or 1 1/2 pounds kabob beef) 1/4 cup soy sauce 1/4 cup Bourbon or pineapple juice 1/4 cup Dijon mustard Juice from 1/2 lemon 1/2 teaspoon ground black pepper 18 button mushrooms, cleaned 18 fresh pineapple chunks 1/2
  • Viking QSC200SS | Cookbook - Page 18
    and turn burgers. Close dome, close top and bottom dampers and grill approximately 10 minutes, or until internal temperature in center of thickest part of a burger reaches 140ºF. Remove to a serving platter, top each burger with a slice of cheese and set aside while cheese melts, about 2 minutes
  • Viking QSC200SS | Cookbook - Page 19
    dome, return rack to C4 and place the chops on the rack. Close dome, keeping the top and bottom dampers wide open. When the dome thermometer returns to 700ºF, cook chops for 2 minutes, open dome and turn chops over. Close dome. When temperature returns to 700ºF, close the top and bottom
  • Viking QSC200SS | Cookbook - Page 20
    C4. Close dome and continue cooking until leg pulls easily away from the body or internal temperature at the thickest part of the breast measures 170ºF on an instantread or digital meat thermometer. Transfer turkey to a cutting board and set aside for 30 to 40 minutes before carving. Makes 12 to 14
  • Viking QSC200SS | Cookbook - Page 21
    leg pulls easily away from the body of each chicken, or until an internal temperature measured at the thickest part of the thigh registers 175ºF with an instant-read or digital meat thermometer. Allow chickens to sit at room temperature for 15 to 20 minutes before carving. Serve with barbecue sauce
  • Viking QSC200SS | Cookbook - Page 22
    after 1 1/2 hours. Chicken is ready to remove from the C4 when the internal temperature measures 175ºF with an instant-read or digital meat thermometer. Close dome and continue cooking, checking temperature every 15 minutes, until desired internal temperature is reached. Makes 4 servings Notes: 22
  • Viking QSC200SS | Cookbook - Page 23
    Notes: Poultry Spicy-Sweet-Stinky Wings Honey adds sweetness and turns down the heat in the basting sauce for these smoky wings that are "stinky" with garlic. 1 handful pecan or hickory chunks, optional Water, optional 20 chicken wings, tips removed and cut in two at the joint, or 40 chicken
  • Viking QSC200SS | Cookbook - Page 24
    7 minutes, open dome and turn chicken breasts. Cook 7 minutes more, or until internal temperature measures 165ºF when checked with an instant-read or digital meat thermometer. Brush the breasts with sauce and turn once during last 15 minutes of cooking. Makes 8 servings Notes: 24
  • Viking QSC200SS | Cookbook - Page 25
    dome and turn chicken breasts. Cook 10 to 12 minutes more, until internal temperature measures 165ºF when checked with an instant-read or digital meat thermometer. Makes 4 servings 25
  • Viking QSC200SS | Cookbook - Page 26
    dome and turn chicken breasts. Cook 10 to 12 minutes more, until internal temperature measures 165ºF when checked with an instant-read or digital meat thermometer. Makes 4 servings Notes: 26
  • Viking QSC200SS | Cookbook - Page 27
    chicken breasts. Cook 10 to 12 minutes more, until internal temperature measures 165ºF when checked with an instant-read or digital meat thermometer. Place each chicken breast half on a pita and garnish with the Cucumber-Jalapeno Raita, if desired. Makes 4 sandwiches Cucumber-Jalapeno Raita 1 cup
  • Viking QSC200SS | Cookbook - Page 28
    to maintain temperature of 200-225ºF. Smoke for 1 to 1 1/2 hours, until the internal temperature at the thickest part of the fillets measures 140ºF with an instant-read or digital meat thermometer. Squeeze a citrus wedge over each fillet and sprinkle with coarse salt before serving. Or, wrap tightly
  • Viking QSC200SS | Cookbook - Page 29
    completely and the bottom damper three-quarters closed to maintain temperature of 200-225ºF. Smoke for 1 to 1 1/2 hours, until the internal temperature at the thickest part of the fillets measures 140ºF with an instant-read or digital meat thermometer. Makes 12 appetizer servings 29
  • Viking QSC200SS | Cookbook - Page 30
    damper completely and the bottom damper three-quarters closed to maintain temperature of 200ºF. Smoke for 1 to 1 1/2 hours, until the internal temperature at the thickest part of the fillets measures 140ºF with an instant-read or digital meat thermometer. Makes 12 appetizer servings Notes: 30
  • Viking QSC200SS | Cookbook - Page 31
    Notes: Fish and Seafood Brown Sugar Dijon Salmon This luscious salmon grills up quickly in your C4. It's a delicious entrée, and leftovers are terrific atop your favorite salad. 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon brown sugar 1/2 teaspoon salt 1/4 teaspoon black
  • Viking QSC200SS | Cookbook - Page 32
    Fish and Seafood Tuna Steaks with Olive Sauce Quick-seared tuna steaks are delicious when topped with this flavorful Mediterranean-inspired olive sauce. 4 1-inch thick, tuna steaks (approximately 6-ounces each) Olive oil, sea or kosher salt and freshly ground black pepper 1 tablespoon olive oil 1
  • Viking QSC200SS | Cookbook - Page 33
    Notes: Fish and Seafood Bacon-Wrapped Shrimp Substitute scallops for great seafood treat from your C4! 2 pounds extra-large shrimp, peeled and deveined 1 cup Italian salad dressing 1 pound sliced bacon Combine shrimp and dressing in a bowl. Cover and refrigerate for several hours or overnight.
  • Viking QSC200SS | Cookbook - Page 34
    Extras Stuffed 'Shrooms While your C4 is hot, why not grill up a little something to serve alongside your steaks or other grilled meats? These mushrooms also make a wonderful first course! 4 slices thick-cut bacon, cooked, drained and crumbled 24 large white button mushrooms, stems removed 2 cups
  • Viking QSC200SS | Cookbook - Page 35
    Notes: Extras Smoked Tomatoes Throw some sliced tomatoes on your C4 after you pull off your smoked meats for a super side dish that is ready in minutes! Smoked tomatoes are also a delicious addition to homemade pasta sauces, and chilled smoked tomatoes are great atop your favorite green salad. 1
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Cookbook
GUIDE AND RECIPES FOR YOUR VIKING C
4™