Pit Boss 0095591, Инструкция по сборке и эксплуатации

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ENGLISH
18
RECIPES
PERFECTLY GRILLED STEAKS
Makes 2–4 servings
Ingredients:
2 rib-eye steaks (3cm / 1¼ inch thick)
30 ml / 2 tbsp Pit Boss Chop House Steak Rub seasoning
Instructions:
1. No more than an hour before grilling, let steaks come to room
temperature.
2. Generously sprinkle Pit Boss Chop House Steak Rub to both sides
of each steak, allowing time for the rub to melt into the meat.
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Place
steaks directly on the barbecue. For a medium-done steak, sear
each side for 5–7 minutes, flipping the steaks only once. Adjust
time to your desired doneness.
4. Remove steaks from the grill, cover with tin foil, and let sit 10
minutes before slicing and serving.
NOTE: Use tongs to flip steaks. Do not flip the steaks with a fork
or cut into the meat until ready to serve. Any cuts or punctures
in the meat will cause juices to escape and dry out your steak.
GRILLED SWEET HEAT CHICKEN WINGS
Makes 2–4 servings
Ingredients:
16 whole chicken wings (510 g / 18 oz.)
75 ml / 5 tbsp lime juice
45 ml / 3 tbsp Pit Boss Sweet Heat Rub & Grill seasoning
Instructions:
1. Rinse the chicken wings under cold running water and blot dry
with paper towels. Arrange the wings lengthwise on a baking
dish. Drizzle lime juice evenly over wings.
2. Shake Pit Boss Sweet Heat Rub & Grill seasoning over the wings,
turning the wings to coat evenly.
3. Light your ceramic charcoal barbecue to 177°C / 350°F. Place the
heat deflector in the barbecue and place grate over top heat
deflector.
4. Place the wings directly on the grate. Grill over indirect heat
until crispy, about 20–25 minutes per side.
5. Transfer wings to a platter and serve with your favourite dipping
sauce.
GRILLED FLANK STEAK FAJITAS
Makes 4–6 servings
Ingredients:
1 flank steak (450 g / 16 oz.)
30 ml / 2 tbsp Pit Boss Sweet Heat Rub & Grill seasoning
45 ml / 3 tbsp olive oil, divided
1 red pepper, halved with stems /seeds removed
1 yellow pepper, halved with stems /seeds removed
1 green pepper, halved with stems/seeds removed
1 sweet onion, large, sliced thick along base
8 corn tortillas
Extra Fixings:
salsa
guacamole
sour cream
cheddar cheese, shredded
iceberg lettuce, thinly sliced
Instructions:
1. Rub flank steak with 15 ml / 1 tbsp olive oil and Pit Boss Sweet
Heat Rub & Grill seasoning. Cover and marinate in the refrigerator
for 1 hour.
2. Lightly brush peppers and onion with olive oil.
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Place
pepper and onion on grill and cook 5 minutes per side. Watch
carefully to ensure the peppers and onion do not burn.
4. Remove peppers and onion from grill and toss lightly with
remaining olive oil in a medium-sized bowl. Transfer peppers
and onions to a cutting board and slice into strips. Set aside.
5. Place flank steak directly on grill. Cook until medium rare, about
4 minutes per side, or until meat reaches an internal temperature
of 74°C / 165°F.
6. Remove flank steak from the grill and transfer to cutting board.
Let meat rest for 5 minutes then slice against the grain into
strips.
7. Place flank steak, peppers, and onions in a platter and serve
immediately with warm tortillas, salsa, guacamole, sour cream,
shredded cheese, thinly sliced iceberg lettuce, or your favourite
fajitas toppings.