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PRIME RIB ON THE HOLLAND4 to 5 lb. Standing Rib RoastPreheat Holland Grill.Use paper towel to pat the roast dry.Rub butter on the cut ends of the roast.Make a series of 1/2” deep slits all over the top of theroast, as well as the sides.Rub your seasonings all over the roast, covering allexposed meat.Place on Holland Grill, bone side down.Grill to internal temperature of 140 degrees F.Ends will be well done, interior will be medium.22
CHICKEN LEGS ON THEHOLLAND1 dozen Chicken LegsChicken & Chop RubOpen package of chicken legs.Season with Hollands own Chicken & Chop Rub.Place chicken legs with seasoning-side down on preheatedHolland Grill. Season other side with Hollandsown Chicken & Chop Rub.Turn legs in 20 minutes. Turn again in 20 minutes.Remove from grill when skin splits.HOT: Let cool about 5 minutes.23
Page 2 and 3: HOLLAND GRILLS DISTRIBUTING COOKBOO
Page 4 and 5: GLAZED BACON• 1 pound• 1 cup•
Page 6 and 7: BEEF PINWHEELS• ¾ Cup• 2/3 Cup
Page 8 and 9: LEMON BARBECUED CHICKEN• 2/3 cup
Page 10: LEMON-OREGANO CHICKEN• 1 ½• 1
Page 14 and 15: TURDUCKEN• 20 - 25 lb Whole Turke
Page 16 and 17: SPIRAL HAMPreheat Holland Grill.Rem
Page 18 and 19: The following pages are OLD TIME FA
Page 20 and 21: BUCKEYE MEATLOAF3 lb. Ground Chuck2
Page 24 and 25: BBQ SHRIMP1 lb. Pre-cooked Frozen S
Page 26 and 27: LEG OF LAMB7-10 lb. Leg of Lamb6 Ga
Page 28 and 29: MEDITERRANEAN GRILLEDVEGETABLES1/2
Page 30 and 31: DESSERT PIZZA1 large Boboli’s Piz
Page 32 and 33: ITALIAN SAUSAGE KABOBS1 Package Ita
Page 34 and 35: BACON-WRAPPED FILETMIGNON6 oz. File
Page 36: TURKEY ON THE HOLLANDPlace thawed a

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