DCS ACC48, ACBI48, ACC48SB User Manual

MEAT the DCS GRILL

WITH RECIPES from AMERICA’S TEST KITCHEN

The smoky, sweet smell of charred and caramelized meat is a scent that can only

be produced by the grill ame. It is a scent that can take us back to memories of

balmy summer evening cookouts or even cozy winter gatherings warmed up by

throwing something on the grill. That smell is bound to bring out the carnivore

in us all— or at least the grilling fanatic. Get ready to gather around the grill for

a “meat and greet” with America’s Test Kitchen and DCS lled with foolproof,

grill-centric recipes and high-performing equipment. We want to make grilling a

part of your everyday life by helping you create new memories with our secrets to

cooking deliciously over the open ame.

We’ve rounded up our tried and true grilling recipes to help you discover new

crowd-pleasing menus this summer. Throw a Mexican esta and grill up Tacos

al Pastor to pair with Mexican-Style Grilled Corn and a Tangy Apple-Cabbage

Slaw. Go Southern and re up Barbecued Pulled Chicken, a perfect match for our

Tarragon-Mustard String Bean Salad. Channel the high-end steakhouse at home

by serving Grilled Steak House Steak Tips with a classic Wedge Salad. Not a meat-

lover? Go for our Grill-Smoked Salmon or Spicy Grilled Chile and Lime Shrimp

Skewers. With these delicious foolproof recipes head outside and re up your DCS

grill! America’s Test Kitchen and DCS proudly invite you to “Meat the Grill” and

start creating grill-centric memories for years to come.

CONTENTS

Tacos al Pastor (Spicy Pork Tacos) ...........6

Citrus-and-Spice Grilled Chicken .............7

Mexican-Style Grilled Corn ..................8

Grilled Steakhouse Steak Tips ...............9

Wedge Salad .............................10

Grilled Bacon-Wrapped Fish Fillets ..........11

Barbecued Glazed Pork Roast .............. 12

Tarragon-Mustard String Bean Salad ........13

Grilled Honey-Glazed Pork Chops ...........14

Spinach Salad with Carrots,

Orange, and Sesame ....................... 15

Grill-Smoked Salmon ......................16

Grilled Chile and Lime Shrimp Skewers ...... 17

Tangy Apple-Cabbage Slaw ................18

Barbecued Pulled Chicken .................. 19

Fresh Strawberry Mousse ..................20

Cream Cheese Brownies ...................21

CELEBRATE AN ENDLESS SUMMER with AMERICA'S TEST KITCHEN GRILLING RECIPES

WHAT’S UNDER THE HOOD?

ULTIMATE GRILLING SURFACE

Full Surface Searing, rather than a single zone section, is made possible through precision ported stainless steel burners, ceramic radiant rods and heavy gauge stainless steel burner box construction ensures precise, even searing temperatures across the entire grilling surface.

STAINLESS STEEL BURNERS

The main burners on all DCS Outdoor Kitchen Grill Heads provide 304 grade stainless steel burners rated at a colossal 25,000 BTU per burner! The main burner is perhaps the most important, impactful, and functional component of the grill head. The distinctive design of the DCS burner provides direct vertical ports to deliver the heat and features an equally unique cross-ﬁre ignition system which ensures a perfect start to your outdoor culinary cooking experience. Whether your searing a steak at 900 degrees, or gently cooking some asparagus spears at a low 200 degrees you get perfect heat, every time.

CERAMIC RADIANT TECHNOLOGY

An entire layer of ceramic rods are placed between burners and grill grate. These provide intense yet even heat, meaning you are cooking with controlled heat rather than direct ﬁre. On DCS Grills there is little variance in temperature zones – the total grilling surface is consistent.

DOUBLE-SIDED CAST 304 GRADE STAINLESS STEEL GRILLING GRATES

The 36” and 48 grills feature ultra-heavy duty grill grates which are robust enough to withstand tremendous heat and heavy use. The grill grates feature one side with a gentle radius for support and handling of delicate foods such as ﬁsh while the other side is W shaped side for maximum grease capture & perfect sear lines.

GREASE MANAGEMENT SYSTEM®

The Grease Management System® featured on the 36” and 48” grills reduces ﬂare-ups by channeling oil and grease away from the burner ﬂames during grilling assisting in healthier cooking. Fat drippings are collected in a removable stainless steel drip tray for easy cleaning.

PROFESSIONAL ROTISSERIE

Every DCS grill comes standard with Dedicated Infrared Rotisserie Burner – providing controlled searing heat, while the heavy duty Rotisserie motor with stainless steel hexagonal rod and adjustable forks can accommodate a 50 lb load.

THE GRILL

DEDICATED SMOKER

The 36” and 48” grills have a dedicated smoker tray with a direct 3,500 BTU burner oering a clean, convenient option for grilling enthusiasts.

SMART BEAM® GRILL LIGHT

The Smart Beam® grill light – illuminates the entire cooking surface for perfect night grilling. A 40 watt halogen light is integrated into the patented weather resistant rotisserie motor, making it easily accessible and ergonomic.

Tacos al Pastor (Spicy Pork Tacos)

SERVES 6 TO 8

Pork butt roast is often labeled Boston butt in the

supermarket. If you can’t find guajillos, New Mexican chiles

can be substituted, although the dish may be spicier. To

warm the tortillas, place them on a plate, cover them

with a damp dish towel, and microwave them for 60 to

90 seconds. Keep the tortillas covered and serve them

immediately.

10 large dried guajillo chiles, wiped clean

1 ¼ pounds plum tomatoes, cored and quartered

1 ½ cups water

8 garlic cloves, peeled

4 bay leaves

Salt and pepper

¾ teaspoon sugar

½ teaspoon ground cumin

⅛ teaspoon ground cloves

1 (3-pound) boneless pork butt roast

1 lime, cut into 8 wedges

½ pineapple, peeled, cored, and cut into

½-inch-thick rings

Vegetable oil

18 (6-inch) corn tortillas, warmed

1 small onion, chopped fine

½ cup coarsely chopped fresh cilantro

1. Toast guajillos in Dutch oven over medium-

high heat until softened and fragrant, 2 to 4 minutes. Transfer to large plate and, when cool enough to handle, remove stems.

2. Return toasted guajillos to now-empt y Dutch oven;

add tomatoes, water, garlic, bay leaves, 2 teaspoons salt, sugar, ½ teaspoon pepper, cumin, and cloves; and bring to simmer over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until guajillos are softened and tomatoes mash easily, about 20 minutes.

3. While sauce simmers, trim excess fat from exterior

of roast, leaving ¼-inch-thick fat cap. Slice roast against grain into ½-inch-thick slabs.

4. Transfer guajillo-tomato mixture to blender and

process until smooth, about 1 minute. Strain puree through ne-mesh strainer, pressing on solids to extract as much liquid as possible. Return puree to pot, submerge pork in liquid, and bring to simmer over medium heat. Partially

cover, reduce heat to medium-low, and gently simmer until pork is tender but still holds together, 1½ to 1¾ hours, ipping and rearranging pork halfway through cooking. (At this point, pork can be left in sauce, allowed to cool completely, and refrigerated for up to 2 days.)

5. Transfer pork to large plate, season both sides with

salt, and cover tightly with aluminum foil. Whisk sauce to recombine. Transfer ½ cup sauce to bowl and reserve for grilling; pour o all but ½ cup remaining sauce from pot and reserve for another use. Squeeze 2 lime wedges into sauce in pot and add spent wedges; season with salt to taste.

6. Turn all burners to high, cover, and heat grill until

hot, about 15 minutes. Turn all burners to medium.

7. Clean and oil cooking grate. Brush 1 side of pork

with ¼ cup reserved sauce for grilling. Place pork on 1 side of grill, sauce side down, and cook until well browned and crispy, 5 to 7 minutes. Brush pork with remaining ¼ cup reserved sauce for grilling, ip, and continue to cook until second side is well browned and crispy, 5 to 7 minutes longer. Transfer to carving board.

8. Meanwhile, brush both sides of pineapple rings with

oil and season with salt to taste. Place on clean half of grill and cook until pineapple is softened and caramelized, 5 to 7 minutes per side; transfer pineapple to carving board. Coarsely chop pineapple and transfer to serving bowl.

9. Bring sauce in pot to simmer over medium heat.

Using tongs or carving fork to steady hot pork, cut each piece crosswise into ⅛-inch-thick slices. Add sliced pork to pot, remove pot from heat, and toss to coat pork well. Season with salt to taste.

10. Spoon small amount of pork onto each warm

tortilla and serve, passing onion, cilantro, pineapple, and remaining 6 lime wedges separately.

SMOKY SPICE: GUAJILLO CHILE

This mild, fruity dried chile is easy to find in supermarkets and gives the basting sauce smoky flavor.

MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

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