Char-Broil Portable Propane Grill Cookbook

Ingredients

• 1 lb (450 g) breakfast sausage meat or seasoned pork mince
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt / coarse salt
• 1/4 teaspoon black pepper
• 4 small slider buns/rolls, split
• 4 slices cheddar cheese
• 1 tablespoon neutral oil for brushing
• 2 tablespoons prepared apple chutney or relish

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium heat for 8 to 10 minutes.
3. 3Mix the sausage meat, maple syrup, Dijon, salt, and pepper, then shape into 4 thin patties sized slightly wider than the buns/rolls.
4. 4Lightly brush the clean porcelain-coated grate with oil, using long tongs and an oiled paper towel.
5. 5Place the patties on the grate with space between them; cook in batches if your patties are large and crowd the surface.
6. 6Grill for 4 to 5 minutes on the first side until browned and releasing naturally from the grate.
7. 7Turn the patties, grill for 4 to 5 minutes more, and add cheddar during the final minute so it softens.
8. 8Cook sausage patties to 160°F (71°C), or until steaming hot with no pink center for UK guidance.
9. 9Toast the buns/rolls cut side down for 30 to 60 seconds, assemble with chutney, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 8 slices fully cooked bacon or ready-to-heat bacon
• 4 hard-cooked eggs, peeled and sliced
• 4 small soft rolls, split
• 4 slices cheddar cheese
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped scallions / spring onions
• 1 tablespoon neutral oil for brushing
• 1/4 teaspoon black pepper

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium-low heat for 8 minutes.
3. 3Stir together the mayonnaise, Dijon, scallions / spring onions, and black pepper.
4. 4Lightly oil the clean porcelain-coated grate, then place the cooked bacon strips on the grate away from direct flare-prone spots.
5. 5Warm and lightly crisp the bacon for 1 to 2 minutes per side, turning often and moving pieces toward the cooler edge if fat drips cause flare-ups.
6. 6Toast the rolls cut side down for 30 to 60 seconds, working in batches if needed.
7. 7Add cheddar to the cut side of each roll bottom and warm briefly until just softened.
8. 8Layer with egg slices and bacon; the eggs are already cooked, so heat only until the sandwich is warm throughout.
9. 9Spread with the mustard mayo, close the rolls, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 12 oz (340 g) fully cooked breakfast sausage links, cut into 1 1/2-inch pieces
• 1 red bell pepper / sweet pepper, cut into large squares
• 1 yellow bell pepper / sweet pepper, cut into large squares
• 1 small red onion, cut into wedges
• 2 cups sturdy bread cubes, about 1 inch each
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt / coarse salt

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium-low heat for 8 to 10 minutes.
3. 3Thread sausage, peppers, onion, and bread cubes onto 4 to 6 short skewers so they fit on the 190-square-inch grate.
4. 4Whisk olive oil, maple syrup, Dijon, smoked paprika, and salt, then brush lightly over the skewers.
5. 5Lightly oil the clean porcelain-coated grate and arrange the skewers with room to turn.
6. 6Grill for 3 to 4 minutes, then rotate and continue cooking until the bread is toasted and the vegetables are lightly charred.
7. 7Move skewers toward the cooler edge if the maple glaze browns too quickly.
8. 8Heat sausage until steaming hot throughout; if using raw sausage instead, cook to 160°F (71°C).
9. 9Serve warm, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 8 oz (225 g) halloumi, sliced into 8 planks
• 4 small pita breads
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 2 tablespoons olive oil, divided
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley or cilantro / coriander leaves
• 1/4 teaspoon black pepper
• 1 cup baby spinach or arugula / rocket

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium heat for 8 minutes.
3. 3Toss tomatoes, cucumber, 1 tablespoon olive oil, lemon juice, herbs, and black pepper in a bowl.
4. 4Pat halloumi dry and brush it lightly with the remaining olive oil.
5. 5Lightly oil the clean porcelain-coated grate, then place halloumi slices on the grate with space between them.
6. 6Grill halloumi for 2 to 3 minutes per side until grill-marked and softened but not melted through.
7. 7Warm the pitas on the cooler edge for 30 to 45 seconds per side.
8. 8Fill each pita with spinach or arugula / rocket, grilled halloumi, and tomato cucumber salad.
9. 9Serve right away, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 8 oz (225 g) thick-cut cooked ham slices
• 4 pineapple rings, fresh or canned and well drained
• 4 soft buns/rolls, split
• 4 slices Swiss or cheddar cheese
• 1 tablespoon neutral oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon smoked paprika
• 1 cup shredded lettuce or baby spinach

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium heat for 8 minutes.
3. 3Stir Dijon, honey, and smoked paprika together for a light finishing spread.
4. 4Pat ham and pineapple dry, then brush lightly with oil.
5. 5Lightly oil the clean porcelain-coated grate and arrange ham and pineapple without crowding.
6. 6Grill pineapple for 2 to 3 minutes per side until marked; grill ham for 1 to 2 minutes per side until hot and lightly browned.
7. 7Move ham toward the cooler edge and add cheese for the final minute, closing the lid briefly to soften it.
8. 8Toast buns cut side down for 30 to 60 seconds.
9. 9Assemble with lettuce or spinach and the honey mustard spread, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 4 large portobello mushroom caps or 8 large cremini mushrooms
• 4 medium tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon chopped fresh thyme or parsley
• 1/2 teaspoon kosher salt / coarse salt
• 1/4 teaspoon black pepper
• 4 slices sourdough or sturdy bread
• 1/2 cup crumbled feta or goat cheese

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium heat for 8 to 10 minutes.
3. 3Brush mushrooms and tomato cut sides with olive oil and balsamic, then season with thyme, salt, and pepper.
4. 4Lightly oil the clean porcelain-coated grate to help the tomatoes release.
5. 5Place mushrooms gill side down and tomatoes cut side down, leaving open space around each piece.
6. 6Grill tomatoes for 3 to 4 minutes per side until softened and marked; grill mushrooms for 5 to 6 minutes per side until tender.
7. 7Toast bread on the cooler edge for 1 minute per side while the vegetables finish.
8. 8Top vegetables with feta or goat cheese and let it warm briefly on the plate.
9. 9Serve with toast, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 4 small naan breads
• 4 hard-cooked eggs, sliced
• 2 cups baby spinach
• 1/2 cup crumbled feta
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 cup roasted red pepper strips, drained and patted dry

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over low heat for 6 to 8 minutes.
3. 3Toss spinach with 1 tablespoon olive oil, lemon juice, oregano, and black pepper.
4. 4Brush the naan lightly with the remaining olive oil.
5. 5Place naan on the clean grate and warm for 1 to 2 minutes on the first side, watching closely so it does not scorch.
6. 6Turn naan and top with spinach, egg slices, feta, and roasted red pepper strips.
7. 7Close the lid for 2 to 3 minutes until the naan is warm, the spinach softens, and the feta is slightly creamy.
8. 8Move naan toward the cooler edge if the bottoms brown before the toppings warm.
9. 9Serve immediately, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 8 slices Canadian bacon or back bacon
• 2 English muffins, split
• 1 crisp apple, thinly sliced into sturdy rounds or half-moons
• 4 slices sharp cheddar cheese
• 1 tablespoon neutral oil
• 1 tablespoon maple mustard or Dijon mustard
• 1/4 teaspoon black pepper
• 1 cup baby arugula / rocket or spinach

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium-low heat for 8 minutes.
3. 3Brush the apple slices and muffin cut sides lightly with oil.
4. 4Lightly oil the clean porcelain-coated grate, then place Canadian bacon and apple slices on the grate.
5. 5Grill Canadian bacon for 1 to 2 minutes per side until hot; grill apple for 2 minutes per side until lightly marked but still crisp.
6. 6Toast English muffins cut side down for 45 to 60 seconds.
7. 7Top each muffin half with Canadian bacon, apple, and cheddar, then close the lid for 1 to 2 minutes until the cheese softens.
8. 8Canadian bacon is fully cooked, so heat until steaming hot throughout.
9. 9Finish with mustard, pepper, and arugula / rocket, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 4 thick slices brioche or challah, cut into 1 1/2-inch cubes
• 2 firm bananas, cut into thick chunks
• 2 large eggs
• 1/3 cup (80 ml) milk
• 1 tablespoon maple syrup, plus more for serving
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon melted butter or neutral oil
• 1/4 teaspoon kosher salt / coarse salt

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over low heat for 6 to 8 minutes.
3. 3Whisk eggs, milk, maple syrup, vanilla, cinnamon, and salt in a shallow bowl.
4. 4Dip bread cubes briefly in the egg mixture, then thread bread and banana chunks onto 4 to 6 short skewers.
5. 5Brush the skewers lightly with melted butter or oil and lightly oil the clean porcelain-coated grate.
6. 6Arrange skewers with room to turn, keeping them away from any hot edge that browns too quickly.
7. 7Grill for 2 to 3 minutes per side, turning gently, until the bread is set and golden and the banana is warm.
8. 8Cook until the egg coating is firm and no wet custard remains on the bread.
9. 9Serve with maple syrup, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 12 oz (340 g) fresh chorizo sausage meat or seasoned mince
• 1 red bell pepper / sweet pepper, cut into strips
• 1 small onion, cut into thick slices
• 8 small corn or flour tortillas
• 1 tablespoon neutral oil
• 1/2 cup crumbled queso fresco, feta, or cheddar
• 1/2 cup salsa
• 2 tablespoons chopped cilantro / coriander leaves
• 1 lime, cut into wedges

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium heat for 8 to 10 minutes.
3. 3Shape the chorizo into 4 thin patties so it cooks evenly and stays easy to turn.
4. 4Brush pepper strips and onion slices with oil, then lightly oil the clean porcelain-coated grate.
5. 5Place chorizo patties, peppers, and onions on the grate with open space between items; cook vegetables in batches if crowded.
6. 6Grill chorizo for 4 to 5 minutes per side and vegetables for 3 to 4 minutes per side until charred and tender.
7. 7Cook fresh chorizo to 160°F (71°C), or until steaming hot with no pink center for minced/ground meat guidance.
8. 8Warm tortillas on the cooler edge for 20 to 30 seconds per side.
9. 9Slice the chorizo, fill tortillas with vegetables, cheese, salsa, cilantro / coriander leaves, and lime, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 1 lb (450 g) ground turkey / turkey mince
• 1 cup grated zucchini / courgette, squeezed dry
• 1/3 cup plain breadcrumbs
• 1 teaspoon poultry seasoning or mixed dried herbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt / coarse salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 4 small buns/rolls or English muffins, optional

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium heat for 8 to 10 minutes.
3. 3Mix turkey, squeezed zucchini / courgette, breadcrumbs, seasoning, garlic powder, salt, and pepper gently.
4. 4Shape into 4 thin patties and brush both sides lightly with olive oil.
5. 5Lightly oil the clean porcelain-coated grate and arrange patties with space between them.
6. 6Grill for 4 to 5 minutes on the first side until browned and releasing naturally.
7. 7Turn carefully and grill for 4 to 5 minutes more, reducing heat slightly if the outside browns too fast.
8. 8Cook ground turkey to 165°F (74°C), or until steaming hot throughout with no pink center.
9. 9Serve alone or on toasted buns/rolls, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 4 slices sourdough bread
• 2 ripe avocados, halved and pitted
• 4 hard-cooked eggs, sliced
• 1 lime, halved
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt / coarse salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili flakes, optional
• 2 tablespoons chopped cilantro / coriander leaves or parsley

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over low heat for 6 to 8 minutes.
3. 3Brush sourdough slices, avocado cut sides, and lime cut sides lightly with olive oil.
4. 4Lightly oil the clean porcelain-coated grate, then place avocado and lime cut side down.
5. 5Grill avocado and lime for 2 to 3 minutes until lightly marked; move them to a plate.
6. 6Toast sourdough for 1 to 2 minutes per side, watching closely because bread browns quickly on the small grill.
7. 7Scoop avocado onto the toast and mash with salt, pepper, chili flakes, and a squeeze of grilled lime.
8. 8Top with sliced hard-cooked egg and herbs; the eggs are already cooked, so no internal temperature check is needed.
9. 9Serve immediately, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 1 lb (450 g) ground beef / beef mince, 85% lean
• 1/2 teaspoon kosher salt / coarse salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 4 small buns/rolls, split
• 4 slices pepper Jack cheese or mild cheddar
• 1 tablespoon neutral oil for brushing
• 4 lettuce leaves
• 2 tablespoons ketchup or tomato relish

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium heat for 8 to 10 minutes.
3. 3Gently mix beef with salt, onion powder, and pepper, then shape into 4 small patties about 1/2 inch thick.
4. 4Lightly oil the clean porcelain-coated grate to reduce sticking.
5. 5Arrange patties with space between them and avoid pressing hard, which can cause sticking and flare-ups.
6. 6Grill for 4 minutes on the first side until browned, then turn once with a grill spatula.
7. 7Grill for 3 to 4 minutes more, adding pepper Jack during the final minute to soften.
8. 8Cook ground beef to 160°F (71°C), or until steaming hot with no pink center for UK minced/ground meat guidance.
9. 9Toast buns briefly, assemble with lettuce and relish, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 1 lb (450 g) baby potatoes, cut into 1/2-inch pieces
• 1 red bell pepper / sweet pepper, diced large
• 4 scallions / spring onions, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt / coarse salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar, optional

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium-low heat for 8 to 10 minutes.
3. 3Toss potatoes, bell pepper / sweet pepper, scallions / spring onions, olive oil, smoked paprika, garlic powder, salt, and pepper.
4. 4Divide the mixture between 2 medium foil packets or 4 small packets, flattening each packet so the lid can close safely.
5. 5Place packets on the grate with space around them for heat circulation.
6. 6Grill with the lid closed for 12 minutes, then turn packets carefully with tongs.
7. 7Cook for 10 to 12 minutes more until potatoes are tender when pierced through the foil.
8. 8Open packets carefully away from your face; sprinkle with cheddar if using and let it melt from the residual heat.
9. 9Serve hot, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 4 ripe but firm peaches, halved and pitted
• 1 tablespoon melted butter or neutral oil
• 1 tablespoon honey, plus more for serving
• 1/2 teaspoon ground cinnamon
• 1 cup Greek yogurt or thick plain yogurt
• 1/2 cup granola
• 2 tablespoons chopped toasted nuts, optional
• 1/4 teaspoon kosher salt / coarse salt
• Fresh mint leaves, optional

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over low heat for 6 to 8 minutes.
3. 3Brush peach cut sides with melted butter or oil, then drizzle lightly with honey and sprinkle with cinnamon and salt.
4. 4Lightly oil the clean porcelain-coated grate so the fruit releases cleanly.
5. 5Place peaches cut side down with space between them and grill for 3 to 4 minutes until marked.
6. 6Turn peaches skin side down and grill for 2 to 3 minutes more until warm but still holding their shape.
7. 7Move peaches to plates and let them cool for 2 minutes so the yogurt does not melt immediately.
8. 8Spoon yogurt into the peach centers and top with granola, nuts, extra honey, and mint if using.
9. 9Serve right away, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 4 fully cooked bratwurst or breakfast-style sausage links
• 1 large onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon whole-grain mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon brown sugar
• 1/4 teaspoon black pepper
• 4 hot dog buns/rolls
• 1/2 cup shredded cabbage or arugula / rocket

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium-low heat for 8 to 10 minutes.
3. 3Toss onion with olive oil, mustard, vinegar, brown sugar, and black pepper, then seal in one flat foil packet.
4. 4Place the onion packet on the grate and cook with the lid closed for 10 minutes.
5. 5Add bratwurst to the grate, leaving space to turn each link; keep the packet to one side.
6. 6Grill bratwurst for 8 to 10 minutes, turning often until browned and steaming hot throughout.
7. 7If using raw bratwurst instead of fully cooked, grill gently and cook to 160°F (71°C), or until no pink remains in the center.
8. 8Toast buns/rolls for 30 to 60 seconds and carefully open the onion packet away from your face.
9. 9Assemble with cabbage or arugula / rocket and mustard onions, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cut into 1-inch cubes
• 1 red bell pepper / sweet pepper, cut into large squares
• 8 medium mushrooms, halved if large
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon maple syrup
• 1 tablespoon lemon juice

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium heat for 8 to 10 minutes.
3. 3Whisk olive oil, soy sauce or tamari, smoked paprika, garlic powder, maple syrup, and lemon juice.
4. 4Thread tofu, bell pepper / sweet pepper, and mushrooms onto 4 to 6 short skewers, then brush with the smoky mixture.
5. 5Lightly oil the clean porcelain-coated grate and arrange skewers with space between them.
6. 6Grill for 3 minutes, then rotate and continue cooking on all sides until tofu is browned at the edges.
7. 7Brush with a little more marinade during the final 2 minutes only so the maple does not scorch.
8. 8Cook until vegetables are tender and tofu is hot throughout.
9. 9Serve warm, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 1 lb (450 g) asparagus, woody ends trimmed
• 8 slices thin bacon, preferably partially cooked
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt / coarse salt
• 1 teaspoon Dijon mustard
• Lemon wedges for serving

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium-low heat for 8 to 10 minutes.
3. 3Divide asparagus into 8 small bundles and wrap each with one slice of partially cooked bacon.
4. 4Whisk olive oil, lemon zest, lemon juice, pepper, salt, and Dijon, then brush lightly over the asparagus tips.
5. 5Lightly oil the clean porcelain-coated grate and place bundles seam side down with space between them.
6. 6Grill for 4 minutes, then turn gently with tongs and continue turning every few minutes.
7. 7Cook for 12 to 16 minutes total until bacon is crisped and asparagus is tender-crisp, moving bundles toward the cooler edge if flare-ups start.
8. 8If using raw bacon, cook until the bacon is fully cooked and crisped; keep the heat moderate to avoid burning before the asparagus softens.
9. 9Serve with lemon wedges, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 1 lb (450 g) breakfast sausage meat or seasoned pork mince
• 4 English muffins, split
• 4 slices American, cheddar, or Monterey Jack cheese
• 1 tablespoon neutral oil for brushing
• 1 tablespoon maple syrup, optional
• 1/2 teaspoon black pepper
• 1/2 cup baby spinach
• 2 tablespoons tomato relish or ketchup

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over medium heat for 8 to 10 minutes.
3. 3Mix sausage meat with maple syrup if using and black pepper, then shape into 4 thin patties.
4. 4Lightly oil the clean porcelain-coated grate and arrange patties with room between them.
5. 5Grill patties for 4 to 5 minutes on the first side, then turn once they release cleanly.
6. 6Grill for 4 to 5 minutes more and add cheese during the final minute.
7. 7Cook sausage patties to 160°F (71°C), or until steaming hot with no pink center.
8. 8Toast English muffins cut side down for 30 to 60 seconds, working around the patties or after they come off the grill.
9. 9Assemble with spinach and relish, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.

Ingredients

• 4 large flour tortillas
• 4 hard-cooked eggs, chopped
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 red bell pepper / sweet pepper, cut into thin strips
• 2 scallions / spring onions, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt / coarse salt
• 1/2 cup salsa for serving

Method

1. 1Set the Char-Broil portable gas grill outdoors on a stable, level, heat-safe surface and check the propane connection according to the product manual.
2. 2Preheat the grill with the lid closed over low heat for 6 to 8 minutes.
3. 3Toss bell pepper / sweet pepper strips with olive oil, cumin, and salt.
4. 4Lightly oil the clean porcelain-coated grate and grill pepper strips for 3 to 4 minutes, turning once, until lightly charred but still tender-crisp.
5. 5Fill half of each tortilla with chopped hard-cooked egg, cheese, grilled peppers, and scallions / spring onions, then fold closed.
6. 6Place 1 or 2 quesadillas on the grate at a time so they sit flat without overlapping.
7. 7Grill for 2 to 3 minutes per side over low heat until the tortillas are crisp and the cheese melts.
8. 8Move quesadillas toward the cooler edge if the tortillas brown before the filling warms.
9. 9Slice and serve with salsa, then turn the burner off, close/disconnect propane according to the product manual, and let the grill cool before cleaning or transport.