Viking QSC200SS Cookbook - Page 2

Index Start Up Now 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 Pork Smokin' Succulent Baby Back Ribs...6 "Pulled Pork"...7 Cider - Brined Pork Loin with Sweet Potatoes and Grilled Fennel 8 Peachy Pork Tenderloin...9 Ginger Ale Pork Tenderloin ...10 Smoked Sausage ...11 Beef "B4" - Best Barbecued Beef Brisket...12 Smokey Prime Rib Roast with Red Wine Jus and Granny Smith Horseradish Sauce 13 Bourbon-Soaked Smoked Tenderloin 14 Marinated Rib-Eye Steaks...15 Mustard-Rubbed Filets ...16 Bourbon Beef Kabobs...17 Better Burgers ...18 Grilled Veal Chops with Mushroom-Wine Sauce 19 Poultry C4 Big Bird ...20 Holy Smokes Chickens ...21 Royal Chicken (a.k.a. Checken on a Throne 22 Spicy-Sweet-Stinky Wings...23 Brined Boneless Chicken Breasts...24 Tomato-Basil Chicken ...25 Lemon-Dijon Chicken...26 Chicken Tikka Pitas...27 Fish and Seafood Citrus-Herb Smoked Salmon ...28 Pepper-Crusted Maple-Brined Smoked Salmon 29 Smoked Delta Catfish ...30 Brown Sugar Dijon Salmon...31 Tuna Steaks with 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, 22, 25-27, 29, 32-34 by Todd Bennett, www.toddbennettphotography.com Designer Tracy McGarrh,Viking Range Corporation 2