B
LUE
C
HEESE
S
TEAK
Makes 4 servings
Suggested Pit Boss Wood Pellet Flavour:
Hickory, Competition Blend or
Whiskey Barrel
Preheat barbecue on PREHEAT .
Trim excess fat from the beefsteaks and discard. Brush cast iron grate with olive oil. Place steaks on cooking grating.
Sear on each side while still on PREHEAT. See diagram in the Cooking Guide section for the perfect “steak house” look.
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 180 degrees for desired taste, 5
to 15 minutes. Then turn grill up to 500°F and sear steaks to your liking.
BBQ R
IBS
Makes 4 – 6 servings
Suggested Pit Boss Wood Pellet Flavour:
Hickory, Apple or Competition Blend
Preheat barbecue then reduce to SMOKE-LOW. (180-225°F)
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)
Space ribs out evenly over the cooking surface. Smoke for 3 to 4 hours.
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.
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 1/4 cup of Coca-Cola over the entire rack.
Turn grill up to 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.
. Turn grill up to HIGH (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 (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.
4
T-bone Steaks or Rib –Eye
(1” thick; about 10-12 ounces each)
4 Ounces
Crumbled Blue Cheese
¼ Cup
Green Onions and Tops (thinly
sliced)
TIP
You can make use of the ever growing selection of commercially prepared seasons, rubs or sauces,
but with the flavour 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!
3-4
Pounds
Ribs – Meaty pork spareribs or loin back ribs
3
Tablespoons
Oil
1
Tablespoon
Salt
½
Teaspoon
Red Pepper
½
Teaspoon
Black Pepper
2
Chopped
Onions
2
Tablespoons
Vinegar
2
Tablespoons
Worcestershire Sauce
¾
Cup
Coca-Cola
1
Teaspoon
Paprika
1
Teaspoon
Chilli Powder
Page 37
