ENGLISH
44
SIRLOIN STEAK WITH SWEET ONION & PEPPERS
Makes 4 Servings
Ingredients:
2
Steak, Top Sirloin
1" thick, cut into 4 pieces.
0.45kg/1 lb
10 ml / 2 tsp Seasoning or rub
5 medium
Sweet Onions (coursed chopped)
2 whole
Bell Peppers (all kinds, chopped)
60 ml / 4 tbsp Soy Sauce
60 ml / 4 tbsp Olive Oil
Dash Salt
Suggested Wood Pellet Flavor: Hickory / Mesquite / Whiskey
Instructions:
1. Preheat grill, then reduce slightly to 218°C / 425°F.
2. Season both sides of the steak with the seasoning or rub. Cover and
refrigerate at least 1 hour.
3. Place onions and bell peppers into a covered tray of aluminum foil.
Mix soy sauce and olive oil together, then drizzle over tray. Sprinkle
with salt. Seal the foil packet completely.
4. Place the foil on the grill for 10 – 15 minutes or until vegetables are
soft and tender. Remove from grill, and keep covered.
5. Place steaks on grill. Sear each side, flipping every few minutes.
6. Grill until desired doneness, then remove from grill. Place on serving
plates and top with warm vegetables.
BEER CAN CHICKEN
Makes 2 - 6 Servings
Ingredients:
1 whole
Chicken
1.8-2.7 kg / 4-6 lbs
1 can
Beer, any kind
45 ml /3 tbsp Seasoning
Suggested Wood Pellet Flavor: Hickory / Apple / Competition
Instructions:
1. Preheat grill, then reduce to 135-177°C / 275-350°F.
2. Open can, and pour half of the beer into a glass to drink. Leave half in
the can, and make a few more holes in the top of the can to increase
ventilation. Add a ¼ of the seasoning to the can.
3. Rinse chicken thoroughly and pat the exterior dry with paper
towel. Add a ¼ of the rub inside the cavity of the chicken. With the
remaining seasoning, rub the outer surface of the chicken.
4. Insert the upright can into the cavity of the chicken, place on the
grill, and close the grill lid. Cook until the chicken is golden brown and
crispy; internal temperature should reach 74°C/165°F.
5. Using tongs, carefully remove the upright chicken and can from the
grill. Let rest for five minutes, then carefully remove the can from the
cavity of the chicken. Be cautious not to spill, as the liquid will be hot.
6. Carve chicken and serve.
Variation: NON- ALCOHOLIC, BEER-CAN CHICKEN
Using the same instructions as above, but substitute the can of beer
with a can of your favorite non-diet cola, fruit juice, or water with
additional seasoning.
Griddle French Toast
Makes 4 - 6 Servings
Ingredients:
8 slices
Bread
4
Eggs
50 ml / ¼ c. Milk
5 ml / 1 tsp
Cinnamon
15 ml / 1 tbsp Brown Sugar
1 ml / ¼ tsp Vanilla Extract
Instructions:
1. Start griddle and set to medium/low heat. Lightly coat the
griddle with cooking spray or butter when ready to cook..
2. Combine eggs, milk, cinnamon, sugar, and vanilla extract and mix
together.
3. Individually coat each side of the slices of bread and set onto griddle.
4. Flip bread once underside becomes golden-brown, approximately 2
minutes.
5. Once both sides of bread are fully cooked, remove and serve hot.
Leftover Pulled Pork Hash With Eggs
Take sweet and juicy pulled pork, and turn it into the perfect meal for
breakfast, lunch, or dinner. With roasted diced potatoes combined with the
savory addition of diced bell pepper and onion, this hearty Pulled Pork Hash
gets even more bossin’ with two sunny side eggs, smoked right on top.
Makes 4 - 6 Servings
Ingredients:
15 ml / 1 tbsp Black Pepper, coarse
4
Eggs
1
Green Bell Pepper, diced
1
Red Bell Pepper, diced
680 g / 1½ lb Red Potatoes, diced
5 ml / 1 tsp
Salt
45 ml /3 tbsp Olive Oil
1 small
Onion, diced
15 ml / 1 tbsp Pit Boss® Hickory Bacon Seasoning
455 g / 1 lb
Leftover Pulled Pork
Instructions:
1. Start griddle and set to medium/low heat. Lightly coat the
griddle with cooking spray or butter when ready to cook..
2. In a large bowl, toss the potatoes with 2 tablespoons of olive oil and
Hickory Bacon seasoning. You want to get the potatoes coated well
