ENGLISH
SIRLOIN STEAK WITH SWEET ONION & PEPPERS
Makes 4 Servings
Ingredients:
2
0.45kg/1 lb
Bones Top Sirloin Steak, 1" thick, cut into 4 pcs.
9.8/2
ml/tsp.
Seasoning Salt or Louisiana Grills Mesquite Rub
1.2/5
L/Cups
Sweet Onion
(coursed chopped)
2
Peppers
Red, Yellow, Orange or Green Bell Pepper
(chopped)
59/4
ml/tbsp
Soy Sauce
59/4
ml/tbsp
Virgin Olive Oil
Suggested Pit Boss Wood Pellet Flavor: Hickory / Mesquite /
Whiskey Barrel
Instructions:
1. Preheat barbecue on HIGH then leave on HIGH (218°C/425°F).
2. Sprinkle both sides of the steaks with the seasoning salt or rub.
Cover and refrigerate at least 1 hour.
3. Place onion and bell peppers on a large piece of heavy-duty foil.
Drizzle with soy sauce and half of olive oil; sprinkle with salt.
Seal the foil packet completely. Place the packet on the grill, at
medium heat for 10 – 15 minutes or until vegetables are soft and
tender. (Test for doneness by poking a small sharp knife through
the foil). Remove from grill but keep covered.
4. Oil the cooking grids generously with olive oil to avoid sticking.
Place steaks on cooking grating and sear on each side while still
on PREHEAT. See diagram in the Cooking Guide section for the
perfect “steak house” look. Test for doneness, use an instant-
read meat thermometer or cut a slit in the meat to check color.
5. Place steaks on serving plates and top with warm onion-pepper
mixture.
SHRIMP KABOBS WITH CURRY BUTTER
Makes 4 Servings
Ingredients:
0.9/2
kg/lbs
Large shelled, deveined shrimp
Curry Butter (see recipe below)
Olive Oil
Lime or Lime Wedges
Fresh Dill or Parsley Sprigs
Curry Butter
0.12/½
ml/Cup
Butter
29.5/2
ml/tbsp.
Finely Chopped Onion
14.7/1
ml/tbsp.
Snipped Fresh Dill
4.9-7.4/1-1
½
ml/tsp.
Curry Powder
Dash
Garlic Powder
Melt butter in small pan over Medium-High heat. Stir in onion, dill,
28
curry powder and garlic powder; cook 5 minutes. Makes about 118.5
ml / ½ cup Use as a dip with any seafood.
Suggested Pit Boss Wood Pellet Flavor: Mesquite / Competition
Blend
Instructions:
1. Preheat barbecue then reduce to
135°C/275°F or 163°C/ 325°F.
2. Soak wooden skewers in water for 1 hour.
3. Prepare shrimp by gently pulling the shells away, and removing
the vein with a paring knife.
4. Make curry butter. Thread shrimp on six 30cm / 12” skewers,
leaving space between pieces. Lightly brush or spray the shrimp
with olive oil.
5. Grill until shrimp turn pink and are tender, 2 to 5 minutes,
depending upon size (do not overcook). Turn skewers of shrimp
once and brush with curry butter halfway through cooking time.
6. Arrange grilled shrimp on serving plate. Garnish with lime
wedges and dill.
TIP:
To skewer a peeled and deveined shrimp so that it is straight,
hold it in a stretched-out position with one hand. Start at the tail
end and insert a bamboo or wooden skewer into the shrimp so that
it runs the full length. Keep unbending the shrimp with your fingers
as you go.
BACON BASIL SHRIMP ON A STICK
Makes 4 - 6 Servings
Ingredients:
24
Jumbo / Extra Large Shrimp (peeled and deveined)
24
Fresh Basil Leaves
24
Thin Slices of Bacon
Suggested Pit Boss Wood Pellet Flavor: Cherry / Apple
Instructions:
1. Preheat barbecue then reduce to
135°C/275°F or 163°C/ 325°F.
2. Soak wooden skewers in water for 1 hour.
3. Rinse the shrimp under cold running water and then drain and
blot dry with paper towel. Skewer the shrimp. Place a basil leaf
on the back of each shrimp. Wrap each shrimp in a slice of bacon,
starting at the top and turning the skewer to wind it on.
4. When ready to cook, arrange the shrimp on the hot grid, placing
a folded sheet of aluminum foil under the exposed portion of
the skewers to keep them from burning. Grill kabobs until the
bacon is nicely browned and the shrimp are cooked through, 4
to 8 minutes in all, turning the kebobs to ensure even cooking.
The shrimp will be firm and white when cooked through. DO
NOT OVERCOOK!
