Cooking on your Corn Grill
The Buckner Corn Grill has controllable temperature features not found on charcoal and most gas grills. It cooks with both direct (from the burner) and indirect (convection from the circulated air system) heat, so the danger of burning and overcooking food is drastically reduced compared to optional primitive grilling methods.
You will not have to sit and watch this grill every minute. After putting a 15-pound turkey on, if you wish to go shopping, got to a movie, take a nap, or even go for a Sunday drive, go ahead. After 3 hours that turkey will be golden brown, tender, and juicier than any turkey you have ever tasted.
We have taken the guess work out of grilling and added lots of fun, flavor, and versatility. We can almost guarantee that you will light this grill before turning on the oven to cook your next piece of meat or vegetables. Your favorite recipes will be even better!
NOTE: Your food will look different than food cooked on conventional gas or charcoal grills.
Meats cooked on the Buckner Grill will not have the “charred” appearance of meats cooked on conventional grills,
because you are not getting creosote, soot, gas and other chemicals and particles cooked into your food.
The meat will have a much lighter(even pinker) appearance than you may be accustomed to.
You will also experience less shrinkage and more moisture in the meats cooked.
Cooking Time: 6 to 8 minutes
Most brands will split when they are ready to come off the grill.
Now, how hard was that? It’s about as simple as it gets.
Temperature: 300° to 400° (Until the internal temperature is between 170° to 175° or the juices run clear)
Cooking Time: For 1/3 to 1/2 pound burgers (We like them big), approximately 6 to 8 minutes per side, depending on thickness.
Needed: Lean Hamburger meat
Try a few different spices on your burger before cooking: Worcestershire sauce, Teriyaki sauce, garlic powder, onion powder, black pepper, your favorite hot sauce or chili powder. These are all great, in any combinations
Mix chopped onion and/or mushrooms into patties before cooking.
Throw on a piece of cheese for the last 20-30 seconds.
Grilled Salmon, Tuna or Swordfish
Temperature: 350° to 400°
Cooking Time: 5 to 7 minutes per side, per inch of thickness
Needed: 4 to 8 filets or steaks
Buckner Salmon Sauce
1 tsp honey
1 tsp mustard
1/4 cup teriyaki sauce
Lightly brush over the top of fish during the last 2 minutes of cooking time.
We have found 3,698 ways to grill a chicken, here are a couple to get you cooking!
Boneless-Skinless Chicken Breast
Cooking Time: 15 minutes or until juices run dry
Internal Temperature: 190°
Trim any excess fat and skin, rinse and pat dry.
Many different seasonings and spices may be used to your taste. Italian salad dressing is a great marinade.
Grilled Cornish Game Hens
Cooking Time: 45 min- 1 hour (More than one chicken, may take more cooking time)
Needed: 2 Cornish Hens (1 1/2 lbs)
- 1/4 cup olive oil
- 1/3 cup white wine
- 2 tbsp lemon juice
- 1 tsp course ground black pepper
- 1 tsp rosemary
- Dash of garlic powder
Place hens in a large plastic bag, add marinade, squeeze out air and leave for a few hours (preferably overnight).
Remove the top grate from the grill before lighting.
When ready to grill, remove hens from marinade and place on spit.
Place the spit on the top grate holder of the grill, place a drip pan underneath, close lid and cook until done.