Royal Gourmet CC1830 28 Inch Barrel Charcoal Grill

Ingredients

• 1½ lb ground beef, 80% lean
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp neutral oil
• 4 American cheese slices
• 4 burger buns
• 4 lettuce leaves
• 1 large tomato, sliced
• ¼ cup sliced pickles
• ¼ cup ketchup or mustard

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal in a chimney starter. Spread coals in an even layer, raise the charcoal pan for stronger heat, open the side vent and smoke stack, and preheat covered.
3. 3Shape beef into 4 loose patties about ¾ in thick. Season both sides with salt and pepper and brush lightly with oil.
4. 4Brush the porcelain-enameled grates clean. Grill patties over direct heat with the lid open for 4 min to 5 min per side, moving them if flare-ups start.
5. 5Check the thickest part of each patty with an instant-read thermometer and cook ground beef to 160°F.
6. 6Top with cheese during the last 1 min, close the lid briefly to melt, and warm buns on the warming rack.
7. 7Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 1½ lb ground beef, 85% lean
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• ½ tsp smoked paprika
• ½ tsp black pepper
• 4 cheddar slices
• 4 sesame buns
• ½ cup thin red onion slices
• 4 lettuce leaves
• ¼ cup barbecue sauce

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and bank the coals to one side for a two-zone fire. Set the charcoal pan to the higher level and preheat covered.
3. 3Mix beef gently with Worcestershire sauce, salt, smoked paprika, and pepper. Shape into 4 patties.
4. 4Brush grates clean and oil the patties lightly. Sear patties over the hot side for 3 min per side with the lid open.
5. 5Move patties to the cooler side, close the lid, and cook 5 min to 7 min more, adjusting the side vent if the fire races.
6. 6Cook ground beef to 160°F in the thickest part. Add cheddar during the last 1 min.
7. 7Toast buns on the warming rack and assemble with onion, lettuce, and barbecue sauce.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 1½ lb ground beef
• 1 tsp kosher salt
• ½ tsp chili powder
• ½ tsp black pepper
• 1 tbsp minced pickled jalapeños
• 4 pepper jack slices
• 4 brioche buns
• ¼ cup mayonnaise
• 1 tbsp hot sauce
• ½ cup shredded lettuce

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal in a chimney starter and bank coals to one side. Keep the other side cooler for finishing and flare-up control.
3. 3Combine beef, salt, chili powder, pepper, and jalapeños gently. Shape into 4 patties without packing tightly.
4. 4Preheat covered, then brush grates clean and lightly oil the patties.
5. 5Sear patties over the hot side for 3 min to 4 min per side, then move them to the cooler side.
6. 6Close the lid and cook until the center reaches 160°F. Add pepper jack during the final 1 min.
7. 7Stir mayonnaise and hot sauce together. Warm buns on the warming rack and build burgers with lettuce and sauce.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 1½ lb ground beef
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 cooked bacon strips
• 1 large yellow onion, sliced into ½ in rounds
• 1 tbsp neutral oil
• 4 cheddar slices
• 4 potato buns
• ¼ cup burger sauce
• 4 tomato slices

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and set up a two-zone fire, leaving enough cool space for the onion and burgers if flare-ups occur.
3. 3Brush onion rounds with oil and season lightly with salt. Shape beef into 4 patties and season with salt and pepper.
4. 4Preheat covered, brush grates clean, and grill onion over medium direct heat for 4 min to 5 min per side until charred and tender.
5. 5Grill patties over the hot side for 4 min per side, then move to the cooler side if browning quickly.
6. 6Cook patties to 160°F, add cheddar, and close the lid for about 1 min to melt.
7. 7Warm buns on the warming rack and assemble with sauce, tomato, grilled onion, bacon, and burgers.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 1½ lb ground beef
• 8 oz cremini mushrooms, sliced
• 1 tbsp neutral oil
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 Swiss cheese slices
• 4 whole wheat buns
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and arrange most coals in the center, leaving one cooler edge. Set the charcoal pan to the higher level for direct grilling.
3. 3Toss mushrooms with oil, Worcestershire sauce, ¼ tsp salt, and ¼ tsp pepper. Place them in a grill basket.
4. 4Shape beef into 4 patties and season with remaining salt and pepper.
5. 5Preheat covered, brush grates clean, and grill mushrooms in the basket for 6 min to 8 min, shaking often, until browned.
6. 6Grill patties for 4 min to 5 min per side, moving to the cooler edge if flare-ups start. Cook to 160°F.
7. 7Top patties with Swiss, close the lid for 1 min, and warm buns on the warming rack. Stir mayonnaise with Dijon and assemble.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 1½ lb ground beef
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 4 sharp cheddar slices
• 4 burger buns
• ½ cup barbecue sauce
• ½ cup crispy fried onions
• 4 lettuce leaves
• 1 tbsp neutral oil

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and spread it in an even direct-heat layer. Raise the charcoal pan for a stronger sear and preheat covered.
3. 3Shape beef into 4 patties. Season both sides with salt, pepper, and garlic powder, then brush lightly with oil.
4. 4Brush grates clean and grill patties over direct heat for 4 min to 5 min per side with the lid open.
5. 5Move patties to a cooler edge if fat causes flare-ups. Cook ground beef to 160°F.
6. 6Brush each patty with barbecue sauce, top with cheddar, and close the lid for 1 min to melt without burning the sauce.
7. 7Warm buns on the warming rack and stack with lettuce, sauced patties, and fried onions.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 1½ lb ground beef
• 1 tsp kosher salt
• ¾ tsp cracked black pepper
• ½ tsp onion powder
• 3 tbsp unsalted butter, softened
• 1 garlic clove, grated
• 1 tbsp chopped parsley
• 4 provolone slices
• 4 kaiser rolls
• 1 cup arugula

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and spread coals for a hot direct fire, leaving a small cooler edge. Raise the charcoal pan and open the vent and smoke stack.
3. 3Mix butter, garlic, and parsley in a small bowl. Shape beef into 4 patties and season with salt, pepper, and onion powder.
4. 4Preheat covered, brush grates clean, and lightly oil the patties if needed.
5. 5Grill patties over direct heat for 3 min to 4 min per side, turning once and moving away from flare-ups.
6. 6Cook to 160°F. Add provolone during the final 1 min and close the lid briefly.
7. 7Spread a small spoonful of garlic butter on the hot patties. Warm rolls on the warming rack and assemble with arugula.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 1½ lb ground turkey
• 1 tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 large red onion, sliced into rounds
• 1 tbsp neutral oil
• 4 burger buns
• 4 lettuce leaves

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and set up a medium direct fire with a cooler side. Lower the charcoal pan if the fire seems aggressive.
3. 3Mix turkey, mayonnaise, Worcestershire sauce, salt, pepper, and garlic powder. Shape into 4 patties.
4. 4Brush onion rounds with oil. Preheat covered, then brush grates clean and oil the grates lightly.
5. 5Grill onion for 4 min per side until tender and lightly charred. Move to the warming rack.
6. 6Grill turkey patties for 5 min to 6 min per side with the lid closed between turns.
7. 7Cook turkey burgers to 165°F in the thickest part, then serve on buns with lettuce and grilled onion.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 1½ lb ground chicken
• ¼ cup plain breadcrumbs
• 1 egg, beaten
• 1 tbsp ranch seasoning
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp neutral oil
• 4 Monterey Jack slices
• 4 buns
• ½ cup shredded lettuce
• ¼ cup ranch dressing

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and arrange a medium direct fire, keeping one cooler side open for finishing chicken safely.
3. 3Mix ground chicken, breadcrumbs, egg, ranch seasoning, salt, and pepper. Shape into 4 patties and brush lightly with oil.
4. 4Preheat with the lid closed, then brush the grates clean and oil them lightly.
5. 5Grill patties over direct heat for 4 min per side, then move them to the cooler side.
6. 6Close the lid and cook until the thickest part reaches 165°F, turning once more if needed.
7. 7Top with Monterey Jack for the final 1 min. Warm buns on the warming rack and assemble with lettuce and ranch dressing.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 2 cans black beans, 15 oz each, drained and patted dry
• ½ cup breadcrumbs
• 1 egg, beaten
• ¼ cup finely diced red onion
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp kosher salt
• 1 tbsp neutral oil
• 4 buns
• ½ cup salsa
• 1 avocado, sliced

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and set up a medium direct fire, leaving a cooler edge for delicate patties.
3. 3Mash black beans until mostly broken up. Stir in breadcrumbs, egg, onion, chili powder, cumin, and salt.
4. 4Shape into 4 patties and chill on a tray for 10 min if soft. Brush both sides lightly with oil.
5. 5Preheat covered, brush grates clean, and oil the grates lightly to reduce sticking.
6. 6Grill patties over direct heat for 4 min to 5 min per side until firm, browned, and hot in the center.
7. 7Warm buns on the warming rack and assemble with salsa and avocado.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 12 beef hot dogs
• 12 hot dog buns
• 1 tbsp neutral oil
• ½ cup yellow mustard
• ½ cup ketchup
• ½ cup pickle relish
• ½ cup diced onion
• ¼ cup sliced pickled jalapeños

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and spread coals in an even medium direct layer. Keep the charcoal pan at the lower level if the fire is very hot.
3. 3Preheat with the lid closed for several min, then brush the grates clean.
4. 4Lightly oil the grates or the hot dogs. Place hot dogs over direct heat in one loose layer.
5. 5Grill with the lid open for 6 min to 8 min, turning often, until evenly browned, lightly blistered, and heated to 165°F if reheating fully cooked hot dogs. Cook in batches if needed so the hot dogs stay in a loose single layer.
6. 6Move hot dogs to the warming rack if they finish before the buns are ready.
7. 7Warm buns briefly on the warming rack, then serve with mustard, ketchup, relish, onion, and jalapeños.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 12 beef hot dogs
• 12 hot dog buns
• 1½ cups prepared thick chili, heated before grilling
• 1 cup shredded cheddar
• ½ cup diced white onion
• ¼ cup sliced pickled jalapeños
• ½ cup crushed corn chips
• 1 tbsp neutral oil

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and set up a medium direct fire. Keep the warming rack clear for buns and finished hot dogs.
3. 3Heat the prepared chili safely before going outside, keep it covered in a warm, food-safe container, and do not simmer or reheat it in a pot on the grill.
4. 4Preheat covered, brush grates clean, and oil the grates lightly.
5. 5Grill hot dogs over direct heat for 6 min to 8 min, turning often until browned and heated to 165°F if reheating fully cooked hot dogs. Cook in batches if needed so the hot dogs stay in a loose single layer.
6. 6Move cooked hot dogs to the warming rack and toast buns briefly without letting them dry out.
7. 7Assemble hot dogs with warm chili, cheddar, onion, jalapeños, and crushed corn chips.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 12 hot dogs
• 12 hot dog buns
• 1 cup shredded cheddar
• ¼ cup sliced pickled jalapeños
• ½ cup diced tomatoes
• ½ cup shredded lettuce
• ¼ cup mayonnaise
• 1 tbsp lime juice
• 1 tbsp neutral oil

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and arrange a medium direct fire. Open the side vent and smoke stack for steady airflow.
3. 3Stir mayonnaise and lime juice together for a quick sauce. Keep buns and toppings ready before grilling.
4. 4Preheat covered, brush the grates clean, and oil them lightly.
5. 5Grill hot dogs over direct heat for 6 min to 8 min, turning until browned on all sides and heated to 165°F if reheating fully cooked hot dogs. Cook in batches if needed so the hot dogs stay in a loose single layer.
6. 6Place buns on the warming rack, add a little cheddar, and close the lid for about 30 seconds to soften and melt lightly.
7. 7Fill buns with hot dogs, jalapeños, tomatoes, lettuce, and lime mayonnaise.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 12 hot dogs
• 12 buns
• 2 large yellow onions, thinly sliced
• 1 tbsp neutral oil
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup mustard
• ¼ cup chopped dill pickles

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and set up a medium direct fire with a cooler edge. Preheat covered with the side vent and smoke stack open.
3. 3Toss onions with oil, vinegar, brown sugar, salt, and pepper. Place them in a grill basket.
4. 4Brush grates clean and grill the onion basket for 8 min to 10 min, stirring often, until softened and lightly charred.
5. 5Grill hot dogs over direct heat for 6 min to 8 min, turning often, until browned and heated to 165°F if reheating fully cooked hot dogs. Cook in batches if needed so the hot dogs stay in a loose single layer.
6. 6Move finished hot dogs to the warming rack and warm buns briefly.
7. 7Stir chopped pickles into the onions and serve the relish over hot dogs with mustard.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 12 hot dogs
• 12 thin bacon slices
• 12 hot dog buns
• ½ cup barbecue sauce
• 1 tbsp brown sugar
• ½ tsp smoked paprika
• ½ cup sliced pickles
• ½ cup diced onion

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and bank coals to one side for a two-zone fire. Keep the cooler side ready because bacon fat can flare.
3. 3Wrap each hot dog with 1 bacon slice and secure with soaked wooden picks if needed.
4. 4Stir barbecue sauce, brown sugar, and smoked paprika together. Keep the sauce away from raw bacon tools.
5. 5Preheat covered, brush grates clean, and place wrapped hot dogs seam-side down near, not directly over, the hottest coals.
6. 6Grill 12 min to 15 min, turning often and moving to the cooler side whenever flare-ups start. Cook in batches if needed so the wrapped hot dogs stay in a loose single layer.
7. 7Brush lightly with sauce during the last 2 min and cook until bacon is browned and the hot dogs are heated to 165°F if reheating fully cooked hot dogs. Warm buns on the warming rack.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 6 bratwurst links
• 3 bell peppers, sliced into strips
• 1 large onion, sliced
• 1 tbsp neutral oil
• ½ tsp kosher salt
• ½ tsp black pepper
• 6 brat buns
• ¼ cup spicy mustard
• ½ cup sauerkraut, drained

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and bank coals to one side. Preheat covered until the lid thermometer reads about 350°F to 400°F.
3. 3Toss peppers and onion with oil, salt, and pepper. Place vegetables in a grill basket.
4. 4Place brats on the cooler side, close the lid, and cook 12 min to 15 min, turning once.
5. 5Grill the pepper basket over the hot side while the brats cook, stirring until lightly charred and tender.
6. 6Move brats over direct heat and brown 2 min to 3 min per side. Cook sausage to 160°F.
7. 7Warm buns on the warming rack and serve brats with peppers, onion, mustard, and sauerkraut.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 6 bratwurst links
• 2 large onions, sliced into ½ in rounds
• 1 tbsp neutral oil
• 1 tbsp malt vinegar
• 1 tsp brown mustard
• ½ tsp kosher salt
• 6 brat buns
• ½ cup beer-style mustard
• ½ cup shredded cabbage

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and set up a two-zone fire. Do not place a pot of beer or liquid on the grill; keep this a dry charcoal-grill recipe.
3. 3Brush onion rounds with oil and season with salt. Stir malt vinegar and brown mustard together for brushing cooked onions.
4. 4Preheat covered, brush grates clean, and place brats on the cooler side with the lid closed.
5. 5Cook brats 12 min to 15 min, turning once, then move them over direct heat to brown.
6. 6Grill onions over direct heat for 4 min to 5 min per side. Brush cooked onions with the vinegar-mustard mixture.
7. 7Cook brats to 160°F. Warm buns on the warming rack and serve with onions, beer-style mustard, and cabbage.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 2 lb smoked sausage links
• 6 hoagie rolls
• 1 tbsp neutral oil
• ½ cup barbecue sauce
• ½ cup sliced pickles
• ½ cup diced onion
• 1 cup shredded lettuce
• ¼ cup yellow mustard

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and arrange a medium direct fire, leaving one cooler edge for holding finished sausage.
3. 3Cut sausage into bun-length pieces and score lightly on the diagonal without cutting all the way through.
4. 4Preheat covered, brush grates clean, and oil the sausage lightly.
5. 5Grill sausage over direct heat for 8 min to 10 min, turning until browned at the edges and heated through to 165°F if reheating cooked sausage. Cook in batches if needed so pieces stay in a loose single layer.
6. 6Brush barbecue sauce on during the last 1 min so it glazes but does not burn.
7. 7Warm rolls on the warming rack and fill with sausage, pickles, onion, lettuce, and mustard.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 2 lb Polish sausage links
• 6 hoagie rolls
• 3 cups shredded cabbage mix
• ¼ cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• ½ tsp sugar
• ¼ tsp black pepper
• ½ cup sliced pickles

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and spread coals for a medium direct fire. Keep a cooler edge open in case the sausage browns quickly.
3. 3Stir cabbage mix, mayonnaise, mustard, vinegar, sugar, and pepper together. Keep slaw chilled until serving.
4. 4Preheat covered, then brush the grates clean.
5. 5Grill Polish sausage over direct heat for 10 min to 12 min, turning often until browned and hot. Reheated cooked sausage should reach 165°F.
6. 6Move sausage to the cooler edge if the casing darkens before the center is hot.
7. 7Warm rolls on the warming rack and fill with sausage, mustard slaw, and pickles.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.

Ingredients

• 6 Italian sausage links
• 3 bell peppers, sliced
• 1 large onion, sliced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp kosher salt
• 6 hoagie rolls
• ½ cup marinara sauce, warmed before serving
• 6 provolone slices

Method

1. 1Set the cold Royal Gourmet CC1830 outdoors on a stable, level, fire-safe surface with open space around it. Remove only completely cold ash, then prepare separate raw and cooked-food trays.
2. 2Light charcoal and bank coals to one side for a two-zone fire. Keep the side vent and smoke stack partly open for steady covered heat.
3. 3Toss peppers and onion with olive oil, Italian seasoning, and salt. Place them in a grill basket.
4. 4Preheat covered, brush grates clean, and place sausages on the cooler side. Cook covered for 14 min to 16 min, turning once.
5. 5Grill the pepper basket over the hot side, stirring often, until softened and lightly charred.
6. 6Move sausages over direct heat and brown 2 min to 3 min per side. Cook to 160°F.
7. 7Warm rolls on the warming rack, add provolone to melt briefly, then fill with sausage, peppers, onions, and marinara that was warmed safely before grilling, not heated in a pot on the grill.
8. 8Transfer food to a clean platter. After cooking, close the lid, side air vent, and smoke stack to help extinguish the coals, then let charcoal and ash cool completely before cleanup.