ENGLISH
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Sear meats and cook with the lid down for perfectly grilled food
every time.
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All Pit Boss Grills are designed to allow even fan forced heat
circulation, so foods cook evenly on all sides. Leave at least 1” of
clearance between the food and the hood for proper heat flow.
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Grilling times in recipes are based on 70ºF (20ºC) weather
and little to no wind. Allow more time on cold, windy days,
or even for higher altitudes. Allow less time for warmer
weather.
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To get better smoke penetration into your meats, go SLOW and
LOW. Meat will close its fibers after it reaches a temperature of
120ºF.
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Foods on a crowded cooking grate will require more cooking
time than just a few foods.
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Foods grilled in containers, such as baked beans, will require
more time if grilled in a deep casserole rather than a shallow
baking pan.
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Use long-handled tongs for turning all meats and spatulas for
turning burgers and fish. Do not use a fork for turning, as it will
pierce the meat allowing the flavorful juices to escape.
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Misting or Mopping are great ways to keep meat from drying
out when going SLOW and LOW. A mixture of 50/50 apple juice
(not cider) and water keeps the meat moist and gives it great
color.
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A smart investment to purchase would be a BBQ Mat.
Due to food handling accidents and cooking styles, a mat
would protect that expensive deck or patio stone from the
possibility of grease stains or accidental spills.
FOOD SAFETY
3 BASIC RULES FOR FOOD SAFETY
1. Keep everything in the kitchen and cooking area clean.
2. Keep hot foods hot (above 140ºF)
3. Keep cold foods cold (below 37ºF)
We want you to enjoy healthy and safe grill cooking, so following are
some hints for basic barbecue hygiene:
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Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and
poultry.
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Use a different platter and utensils for the cooked meat than the
ones you used to prepare or transport the raw meat out to the
grill. This will prevent cross contamination of bacteria.
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Use a different utensil for each marinade or basting sauce to
prevent cross contamination.
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Do not leave hot foods out of refrigeration for more than two
hours.
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Cooked foods and salads should not be left out in the heat for
more than an hour. Fill a deep tray or casserole dish with ice to
keep salads cool and safe.
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Do not defrost meat at room temperature or on a counter top.
Thaw under refrigeration.
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Marinate meat in the refrigerator. Bacteria are living organisms
that grow and multiply rapidly in warm, moist foods.
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A marinade should never be saved to use at a later day. If you are
going to use it to serve with your meat, be sure to bring it to a
boil before serving.
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Always use a meat thermometer to determine the internal
temperature of the foods you are cooking.
Wood smoke turns
meat and poultry pink. The pink band is a smoke ring and is
highly prized by the true “Pit Masters”.
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It’s a good idea to put grilled food onto a heated platter, to help
keep the food warm. Steaks benefit from resting for several
minutes before serving. It allows those delicious juices that were
driven to the surface by heat to ease back to the center.
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