SEARBQ Cast Iron Meat Press User Guide

SEARBQ Cast Iron Meat Press

SAFETY PRECAUTION

PLEASE READ THIS GUIDE THOROUGHLY BEFORE USING YOUR SEARBQ
Congratulations on your purchase of the original SearBQ Griddle and Press. With proper care, your SearBQ will provide you with a lifetime of delicious, healthy meals.

WARNING
The SearBQ is used at very high heat and can stay hot for up to 45 minutes after use.

• Never touch the SearBQ when heated without wearing thick oven mitts or heat-resistant gloves. Carefully inspect mitts or gloves for holes or flaws and inspect your SearBQ for damage before use.
• Never add grease or oil directly to the SearBQ.
• Wear clothing that covers skin and keep face and exposed skin away from the SearBQ when opening the BBQ or adding/moving food.
• Use care when placing any food on the SearBQ griddle or moving the heavy press. Liquids on foods may spatter upon contact with the hot griddle or press.
• The handles quickly become hot and retain heat. Do not touch the coil or side handles without heat protection until fully cooled.
• Always use a probe thermometer to test meats, poultry and seafood to confirm FDA-safe internal temperature.
• Do not carry the SearBQ when hot or allow children nearby when hot or in use.
• Take care not to drop the SearBQ. Parts are very heavy and the griddle handles can break off if struck by the press or another hard object.

USING YOUR SEARBQ

ASSEMBLING YOUR SEARBQ
To install the spring steel handle to your SearBQ press, simply use a Phillips screwdriver to lightly secure one supplied screw into either hole in the top of the press before starting the other. It may require a little manual pressure to flex the spring steel handle into alignment with the second hole. This tension is normal and helps prevent the screws from loosening with the expansion and contraction of the metals during use. Tighten both screws securely once the second one is in place. Check and tighten screws periodically

RE-SEASONING (OR ENHANCING ORIGINAL SEASONING)
Every SearBQ has its own unique character, and you will learn as you use yours how it responds to various types of foods under different conditions. Your SearBQ arrives pre-seasoned. You may wish to enhance the seasoning before you use it to improve its non-stick qualities, which become better with proper use and care.

1. Place foil at the bottom of your oven and pre-heat the oven to 450oF.
2. Rub a cooking oil with a high smoke point (avocado or canola) on all cast iron faces including the top of your SearBQ griddle and press. Do not oil the coil handle.
3. Set the griddle and press on a wire rack over the foil, with the smooth faces down.
4. Leave SearBQ in the heated oven for an hour, and let cool for at least 45 minutes

HOW TO USE SEARBQ

1. Place the SearBQ press and griddle side-by-side on your BBQ grill. Turn on the BBQ, set all burners to high and close the lid.
2. When the BBQ thermometer shows your desired temperature, open the grill and distribute your meat or vegetables on the griddle. Using an oven mitt, place the heavy press on top and close the BBQ lid.
3. Turn off the burners directly below the SearBQ but keep the burners to the side of the griddle on high.
4. Set a timer to correspond with the food type, amount and temperature of your BBQ. With a consistent size and type of food, your grilling time will always be the same. See back cover for cooking times and temperatures.
5. When the timer runs out, use oven mitts to remove the press and move the food to a plate. Carefully pour juices in griddle onto food if desired. Cover the food with foil.
6. After a rest time between 5 and 7 minutes (depending on the food or thickness of meat), you’re ready to serve and enjoy what you’ve made!

CLEANING THE SEARBQ

• After each use, let SearBQ cool until slightly warm (at least 30 minutes). If SearBQ is cold, warm it for a minute or two in the oven or barbecue under low heat, being careful that it is safe to touch.
• Remove any stuck-on foods with a wood or food-safe scraper.
• Use the hottest available tap water and a sponge, chainmail scrubber or stiff brush.
• For persistent stuck-on food, scrub with a paste of kosher salt and water, being sure to rinse away any salt.
• Wipe with a clean rag and apply a fresh layer of cooking oil to all surfaces. This will add rust protection and continuously improve the nonstick quality.

Store your SearBQ in a clean, dry location with low humidity. If storing both parts together, place a few layers of clean paper towel between the griddle and press.

IMPORTANT SUCCESS TIPS

• When using dry rubs, always drizzle cooking oil on both sides of the uncooked food.
• Cooking multiple steaks, chicken pieces or patties at once is best to distribute pressure and minimize sticking. The press is too heavy for a single patty or small cut of meat.
• Do not preheat excess oil on the griddle.
• For best results, bring meat to room temperature immediately before cooking and let rest 5 minutes per inch of thickness before serving. Thicker cuts and bone-in meats require a little more cooking time.

Mind Blowing Marinated Ribeye Steak

INGREDIENTS

• 4 ribeye steaks (1 inch thick)
• 1/4 cup extra virgin olive oil
• 1/4 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup pineapple juice
• 1 tablespoon ground pepper
• 1 tablespoon garlic powder

DIRECTIONS

1. Mix all ingredients in a bowl.
2. Place ribeye steaks in zip-top bags.
3. Equally distribute marinade and seal bags.
4. Place in refrigerator for 4-24 hours.
5. Remove ribeye steaks, pat dry, and drizzle olive oil on both sides.
6. Place SearBQ griddle and press side-by-side on the barbeque grill, close barbecue cover, and preheat to 500 degrees F.
7. Place steaks on your SearBQ griddle. Using an oven mitt, cover steaks with the SearBQ press. Close cover of barbeque and turn off burner(s) beneath SearBQ. Leave other burner(s) on and use a timer to cook for: 3 minutes for rare; 4 minutes for medium-rare; or 5 minutes for medium. Check internal temperatures with a probe thermometer to confirm the degree of doneness.
8. Place on a plate, tent with foil, and let rest for a minimum of 7 minutes before slicing.
9. Serve immediately. Enjoy!

Crispy & Tender Chicken Thighs

INGREDIENTS

• 6 bone-in chicken thighs with skin
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil

DIRECTIONS

Whenever you use a seasoned dry rub on SearBQ, drizzle a little of your favorite cooking oil on both sides of the meat to prevent sticking.

1. Place SearBQ griddle and press side-by-side on the barbeque grill, close barbecue cover, and preheat to 400 degrees F.
2. Combine all dry ingredients in a bowl and mix thoroughly.
3. Move chicken thighs to a plate and sprinkle seasoning mixture liberally on all sides.
4. Drizzle with olive oil on both sides.
5. Place chicken thighs on your SearBQ griddle. Using an oven mitt, cover meat with the SearBQ press. Close cover of barbecue and turn off burner(s) directly beneath SearBQ. Leave other burner(s) on.
6. Use a timer to cook for 20 minutes.
7. Check internal temperature with a probe thermometer (165 degrees F), place on a plate and tent with aluminum foil for 5 minutes.
8. Place on a plate, tent with foil, and let rest for a minimum of 7 minutes before slicing.
9. Serve immediately. Enjoy!

Asparagus with Parmesan

INGREDIENTS

• 1 pound fresh asparagus, tough ends snapped off
• 1/4 cup extra virgin olive oil
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon sea salt
• 1/4 teaspoon garlic powder, or to taste

DIRECTIONS

1. Place SearBQ griddle and press side-by-side on the barbeque grill, close the barbecue cover, and preheat to 400 degrees F.
2. Place asparagus in a large bowl, add olive oil and spices, and gently toss.
3. Distribute asparagus evenly on your SearBQ griddle. Using an oven mitt, cover asparagus with the SearBQ press. Close the cover of the barbeque and turn off the burner(s) directly beneath SearBQ. Leave another burner (s) on.
4. Use a timer to cook for 5 minutes or desired level of doneness. Move asparagus to a plate, cover for 2-3 minutes with foil and serve. Enjoy!

New Orleans Shrimp

INGREDIENTS

• 4 pounds unpeeled, large fresh shrimp
• 1/2 cup butter
• 1/2 cup olive oil
• 1/4 chili sauce
• 1/4 cup Worcestershire sauce
• 2 lemons, cut into wedges
• 4 garlic cloves, chopped
• 2 tablespoons Creole seasoning
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon ground red pepper
• 1/2 teaspoon hot sauce

DIRECTIONS

1. Combine butter and all ingredients in a saucepan over low heat, stirring until butter melts.
2. Place shrimp in a large glass bowl and stir in the butter mixture. Cover and place in refrigerator for 2 hours, tossing every 30 minutes.
3. Place the SearBQ griddle and press side-by-side on the barbeque grill, close the barbecue cover, and preheat to 400 degrees F.
4. Place shrimp on your SearBQ griddle. Using an oven mitt, cover the shrimp with the SearBQ press. Close the cover of the barbeque and turn off burner(s) directly beneath SearBQ. Leave another burner (s) on.
5. Use a timer to cook for 3-4 minutes.
6. Move shrimp to a plate. Serve immediately with fresh lemon wedges. Enjoy!

COOKING TIMES

More Recipes, FAQ and Updates atSearBQ.com 

WARNING: SearBQ gets searing HOT! Use oven mitts when handling it, including the coil handle, until fully cooled. Use a probe thermometer and always cook foods to FDA recommended internal temperatures.

References

• BBQ Press | Cast Iron Meat Press | Grill Press | SearBQ Griddle Press

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