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4. Place steaks on cooking grating.
5. Sear on each side while still on PREHEAT.
6. Reduce heat to Medium, turn the steaks for final time, combine
cheese and onions and sprinkle over steaks, cover and grill until
desired doneness. Check doneness by cutting a slit in meat near
the bone.
Variation: “Reverse Sear” method.
Give your steaks a little lovin
by giving them a gentle rub of Louisiana Grills Chop Rub. Turn grill to
smoke mode, then place steaks unto the grids. Smoke at 82°C / 180°F
for desired taste, 5 to 15 minutes. Then turn grill up to 260°C / 500°F
and sear steaks to your liking.
TIP:
You can make use of the ever growing selection of commercially
prepared seasons, rubs or sauces, but with the flavor produced with
a wood pellet grill you will find you may reduce or not use any. Give
it a try, you will taste the difference!
BBQ RIBS
Makes 4 - 6 Servings
Ingredients:
1.3-1.8 / 3-4
kg/ lbs
Ribs - Meaty pork spareribs or loin back ribs
44/3
ml/tbsp.
Oil
14.7/1
ml/tbsp.
Salt
2.5/
½
ml/tsp.
Red Pepper
2.5/
½
ml/tsp.
Black Pepper
2
Chopped
Onions
30/2
ml/tbsp.
Vinegar
30/2
ml/tbsp.
Worchestershire Sauce
142/
½
ml/Cup
Coca Cola
14.7/1
ml/tsp.
Paprika
14.7/1
ml/tsp.
Chili Powder
Suggested Pit Boss Wood Pellet Flavor: Hickory / Competition Blend
/ Apple
Instructions:
1. Preheat barbecue then reduce to SMOKE-LOW. (82-107°C /
180-225°F)
2. Prepare ribs by peeling off tough layer of skin on back side,
commonly known as “the flavour blocker”.. Sprinkle the ribs with
salt and pepper. (Can also use Louisiana Grills Sweet Rib Rub)
3. Space ribs out evenly over the cooking surface. Smoke for 3 to
4 hours.
4. Mix the remaining ingredients to make a finishing sauce. Place in
a saucepan and bring to a boil for at least 5 minutes to thicken.
Season to taste.
5. Remove the ribs from the grill. Place each rack in a foil pouch,
using a double wrap of aluminum foil before sealing the pouch
tight, pour approximately a 59 ml / 1/4 cup of Coca-Cola over the
entire rack.
6. Turn grill up to 177°F / 350°F and lay foil pouches carefully on the
grill. Steam for 11/2 to 2 hours, till the meat has exposed the rib
ends and meat is tender. Ribs should be one-bite off the bone.
7. Turn grill up to HIGH (260°C / 500°F). Place ribs back on the grill
and baste with sauce. Baste or mop sauce on both sides of the
ribs till the sauce is caramelized and the ribs are sticky, messy
good.
Variation: “Memphis Dry” method.
After turning grill to HIGH
(260°C / 500°F), place ribs back on the grill, season with more dry
rub, and sear to produce “Steak House” markings. Allow to rest, then
cut to size.
MOM'S JUICY HAMBURGERS
Makes 4 - 6 Servings
0.9/2
kg/lbs
Ground Beef or Buffalo
14.79/3
ml/tsp
Louisiana Grills "Chop House Steak Rub"
2
Whole
Eggs, room temperature
474/2
ml/Cups
Dried, Fine Bread Crumbs, or Crushed Soda Crackers
237/1
ml/Cup
Prepared BBQ Sauce
6-8
Hamburger or Kaiser Buns
29.58/2
ml/tbsp
Melted Butter
Suggested Pit Boss Wood Pellet Flavor: Hickory / Competition Blend
Instructions:
1. Preheat barbecue on High then leave or reduce slightly
(204-260°F / 400—500°F)
2. Combine all the ingredients in a mixing bowl and blend together.
Don’t forget to wash your hands after mixing rare meat. Divide
the meat into portions, and gently shape into patties similar in
shape and size to the buns you will be serving. Keep the patties
about 1.9 cm / ¾” thick.
3. Oil the cooking grids generously with olive oil to avoid sticking.
Place patties on the grill, and reduce heat to medium/high.
4. Grill approximately 6 minutes per side, taking care not to press
down on the meat. Test for doneness, use an instant-read meat
thermometer: the internal temperature should be above 71ºC /
160ºF. Remember the meat will turn pink on the outside due to
the savory smoke.
5. Brush the buns with the melted butter and toast them on the
grill, 30 seconds to 1 minute.
Variation:
Add your favorite cheese, slices or crumbled, during the
last 2 minutes of grilling.
TIP:
Most people are watching their fat intake these days, but in the
case of hamburgers, you will find a slightly fattier meat makes for a
moister burger. For a super tasting and lean alternative try ground
buffalo.
