Pit Boss PLATINUM LAREDO 1000 PB1000PL Instrucciones Y Recetas página 35

POOR MAN'S BURNT ENDS
Makes 4 - 6 Servings
Ingredients:
125 ml / ½ c. Barbecue Sauce (any kind)
50 g / ¼ c. Brown Sugar
1.36 kg / 3 lbs Chuck Roast
60 ml /4 tbsp Pit Boss® Sweet Heat Rub Seasoning
Suggested Wood Pellet Flavor: Competition Blend
Instructions:
1. Fire up your grill and set the temperature to 177°C / 275°F.
2. Season your chuck roast liberally on all sides with Sweet Rib Rub.
Insert a meat probe into the thickest part of the chuck roast and
place the roast on the smoker.
3. Smoke the roast until the internal temperature reaches 74°C /
165°F. Wrap the chuck roast in aluminum foil and return to the
smoker until the internal temperature is 90°C / 195°F, about 1 hour.
4. Remove the wrapped roast from the smoker and allow to rest
for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a
disposable aluminum pan. Sprinkle with 1/4 cup brown sugar
and drizzle with most of the BBQ sauce, reserving a couple of
tablespoons for later. Toss to coat all the burnt ends with the
sauce.
5. Place the pan on the grill, close the lid and cook for an additional
1 1/2 to 2 hours, or until the sauce is thickened and the burnt
ends are tender. Remove from the smoker and serve.
BACON WRAPPED CHEESY STUFFED JALAPEÑOS
Here's a game day appetizer with a kick and we're not talking about
field goals. These Bacon Wrapped Stuffed Jalapeños deliver a creamy,
crunchy, spicy and flavorful punch with every bite.
Makes 4 - 6 Servings
Ingredients:
12 Pieces Bacon Strips, (cut in half)
225 g / 8 oz Cream Cheese, Room Temperature
1 Garlic Cloves, Chopped
12 Fresh Jalapeño Peppers
250 ml /1 c. Mozzarella Cheese, Shredded
2 ml/ ½ tsp Smoked Paprika
24 Toothpicks
Suggested Wood Pellet Flavor: Hickory Blend
Instructions:
1. Start your grill and set to 149°C / 300°F.
2. Begin cutting the jalapeño peppers in half lengthwise, removed
the seeds along with the center membrane, and set aside.
3. Next, beat the cream cheese, mozzarella cheese, garlic, and
paprika together until fully combined, add salt to taste, then
spoon fill all 24 jalapeño halves evenly.
4. Wrap each stuffed jalapeño with a half slice of bacon and stick a
toothpick in the center to keep the bacon in place.
5. Place each stuffed pepper on the grill, and grill for about 25
minutes.
6. Remove from the grill and serve immediately.
Tip: For even more smoky flavors, start the recipe by smoking the
stuffed jalapeño at a low temperature for 30 minutes before grilling.
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