Recipes


We will continue to add recipes to this page as our customers and the crew at Ferno discover new ways to cook on our grills.

Recommended safe food temperatures

- Courtesy of Thermoblog

 

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Teriyaki Salmon

INGREDIENTS:
    2 pound Salmon Fillet
    Teriyaki marinade
    Salt and pepper to taste
    Ferno Grilled Salmon

    DIRECTIONS:

    • With a sharp knife, slice the fillet into 2" wide sections
    • In a plastic freezer bag add the slices of salmon and 10-12 oz of teriyaki marinade squeezing out as much air as possible before sealing.
    • Let the salmon marinate in the refrigerator for at least 1 hour before grilling.
    • Flip 1 or both grates so that the flat sides are facing up.
    • Preheat the grill on high with the burners in the up position for 12-15 minutes.
    • Remove the salmon pieces from the marinade.
    • Add the used marinade to a saute pan and reduce on the stove for 5-10 minutes, add water to prevent it from reducing too much.
    • Place the salmon skin side down on the grill and cook for 2 - 3 minutes.
    • Place a spatula between the skin and meat separating the salmon and flip onto a clean section of the grates and cook for 2 - 3 more minutes. 
    • Serve salmon with the Teriyaki reduction sauce.

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    Rosemary Garlic Turkey

    Cook a Thanksgiving Turkey on a Ferno Grill

     

    INGREDIENTS:
      Turkey (12 to 14-pounds and fully defrosted)
      6-8 garlic cloves, chopped coarsely
      4-6 sprigs rosemary
      Olive oil
      Salt
      Pepper
      Herbes de Provence
      (Any dry rub will work but this combination compliments the garlic and rosemary)
        Firestone Lager

         

        DIRECTIONS:

        • Coarsely chop the garlic cloves.
        • Clean and separate the rosemary sprigs.
        • Run your fingers under the skin separating the skin from the breast meat
        • Place the chopped garlic evenly in the space created between the skin and meat and then do the same with the sprigs of rosemary.
        • Rub the skin with olive oil.
        • Generously salt and pepper the skin and sprinkle with herbs.
        Ferno Grills and Turkey

         

        • Preheat the grill for 10 minutes using the right and left burners set to medium-low, leaving the center burner off. The temperature will settle between 270°F and 285°F depending on the ambient temperature outside.
        Ferno Grills Thermometer

        • Place the turkey, breast side up, over the center burner and close the lid.
        • Roast for 2 hours and 30 minutes for a 12-pound bird, up to 3 hours  for a 14-pound bird. It should take approximately 13 minutes per pound. PLEASE set a timer to avoid over cooking.
        • Check the internal temperature using a instant read digital thermometer. Insert the probe into the breast meat and push deep into the meat until the lowest temperature is found. Pull the turkey when this location indicates 157°F. Check out this in-depth article on the ThermoBlog for more information.
        • Let the turkey rest for 15 minutes before carving.

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        Slow Roasted Korean Pork (Bo Ssam)

        Slow roasted pork butt

        INGREDIENTS

        Pork

        • 1 whole bone-in pork butt (8 to 10 pounds)
        • ½ cup brown sugar + 3 tablespoons
        • ½ cup cup salt + 3 tablespoons

        Ginger Scallion Sauce

        • 2 cups thinly sliced scallions, green and white parts
        • ¼ cup peeled, minced fresh ginger
        • ¼ cup grapeseed oil
        • 2 teaspoons soy sauce
        • 1 teaspoon sherry vinegar
        • Salt to taste

        Ssam Sauce

        • 2 tablespoons fermented bean-and-chili paste (Asian markets, online or grocery store if you are lucky)
        • 1 tablespoon chili paste (Sambal or Sriracha)
        • ½ cup sherry vinegar
        • ½ cup grapeseed oil

        To Serve

        • Butter Lettuce leaves
        • Store bought Kimchi
        • Cooked Sticky Rice (Botan Calrose Rice is good)

        INSTRUCTIONS

        Pork

        1. Place the pork in a large bowl. Mix ½ cup of sugar and ½ cup of salt together and then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
        1. When you're ready to cook, pre-heat the grill to 275F (2 burners on low in the low position). Remove pork from refrigerator and discard juices (the salt mixture will draw out quite a bit of water). Place on the grill, close the lid and cook for approximately 6 hours. Test by pressing the meat with a fork, it is done if it yields easily. Remove the meat from the grill and rest for up to an hour.
        1. When you are 30 minutes from serving, preheat the grill to 400-450F (set the left and right burners to medium-high and leave the middle burner off). Mix together both the 3 tablespoons of salt and sugar and rub over the cooked pork. Place on the grill over the center burner and cook with the lid closed for approximately 10 to 15 minutes or until a dark crust has formed.

        Ginger Scallion Sauce

        1. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

        Ssam Sauce

        1. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

        How To Serve

        Create lettuce wraps with pieces of the pork and top with Kimchi and sauces. Serve alongside white rice.