Pit Boss PLATINUM LOCKHART PB2180LK Instrucciones Y Recetas página 35

BBQ RIBS
Makes 4 - 6 Servings
Ingredients:
1.3-1.8 kg / 3-4 lbs Ribs
Meaty pork spareribs / loin back ribs
45 ml / 3 tbsp Oil
5 ml / 1 tsp Salt
5 ml / 1 tsp Pepper
2 whole Onions (chopped)
30 ml / 2 tbsp Vinegar
30 ml / 2 tbsp Worcestershire sauce
125 ml / ½ c. Apple Juice or Soda
5 ml / 1 tsp Paprika
5 ml / 1 tsp Chili Powder
Suggested Wood Pellet Flavor: Hickory / Competition / Apple
Instructions:
1. Preheat grill, then reduce to SMOKE or low (82-107°C / 180-
225°F).
2. Prepare ribs by peeling off the tough layer of skin on the back side.
Season the ribs with salt and pepper, to taste.
3. Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.
4. Mix remaining ingredients in a saucepan and bring to a boil. Let
sauce boil for five minutes to thicken.
5. Remove from grill. Turn grill up to 176°C / 350°F.
6. Place each rack into a pouch of double-layered aluminum foil. Pour
50 ml / ¼ cup of sauce over the ribs in the pouch. Close the pouch
shut.
7. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
8. Open the pouch. The meat will have exposed the rib ends and be
very tender. Turn grill up to HIGH (260°C / 500°F). Place ribs back
on the grill and baste with sauce on both sides of ribs.
9. Once the sauce is caramelized and the ribs are sticky, remove from
grill and serve.
Variation: MEMPHIS-DRY METHOD
Turn grill up to HIGH (260°C / 500°F). Place ribs back on the grill and season
with a dry seasoning or rub. Sear the ribs, remove from grill and serve.
SIRLOIN STEAK WITH SWEET ONION & PEPPERS
Makes 4 Servings
Ingredients:
2 Steak, Top Sirloin
1" thick, cut into 4 pieces.
0.45kg/1 lb
10 ml / 2 tsp Seasoning or rub
5 medium Sweet Onions (coursed chopped)
2 whole Bell Peppers (all kinds, chopped)
60 ml / 4 tbsp Soy Sauce
60 ml / 4 tbsp Olive Oil
Dash Salt
Suggested Wood Pellet Flavor: Hickory / Mesquite / Whiskey
Instructions:
1. Preheat grill, then reduce slightly to 218°C / 425°F.
2. Season both sides of the steak with the seasoning or rub. Cover and
refrigerate at least 1 hour.
3. Place onions and bell peppers into a covered tray of aluminum foil.
Mix soy sauce and olive oil together, then drizzle over tray. Sprinkle
with salt. Seal the foil packet completely.
4. Place the foil on the grill for 10 – 15 minutes or until vegetables are
soft and tender. Remove from grill, and keep covered.
5. Place steaks on grill. Sear each side, flipping every few minutes.
6. Grill until desired doneness, then remove from grill. Place on serving
plates and top with warm vegetables.
BEER CAN CHICKEN
Makes 2 - 6 Servings
Ingredients:
1 whole Chicken
1.8-2.7 kg / 4-6 lbs
1 can Beer, any kind
45 ml /3 tbsp Seasoning
Suggested Wood Pellet Flavor: Hickory / Apple / Competition
Instructions:
1. Preheat grill, then reduce to 135-177°C / 275-350°F.
2. Open can, and pour half of the beer into a glass to drink. Leave half in
the can, and make a few more holes in the top of the can to increase
ventilation. Add a ¼ of the seasoning to the can.
3. Rinse chicken thoroughly and pat the exterior dry with paper
towel. Add a ¼ of the rub inside the cavity of the chicken. With the
remaining seasoning, rub the outer surface of the chicken.
4. Insert the upright can into the cavity of the chicken, place on the
grill, and close the grill lid. Cook until the chicken is golden brown and
crispy; internal temperature should reach 74°C/165°F.
5. Using tongs, carefully remove the upright chicken and can from the
grill. Let rest for five minutes, then carefully remove the can from the
cavity of the chicken. Be cautious not to spill, as the liquid will be hot.
6. Carve chicken and serve.
Variation: NON- ALCOHOLIC, BEER-CAN CHICKEN
Using the same instructions as above, but substitute the can of beer
with a can of your favorite non-diet cola, fruit juice, or water with
additional seasoning.
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