Pit Boss 72700S, Инструкция и рецепты

Страница: 14 / 32

ENGLISH
ENGLISH
27 26
ACCESSORIES SOLD SEPARATELY
Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss dealers.
ITEM DESCRIPTION ITEM DESCRIPTION
GRILL COVER
Form-fitting, full length cover. Heavy-duty
polyester with PVC backing for long-term
use. Weatherproof. Includes draw-string
lock for easy tightening.
GRILLING APRON
Adjustable apron with double front
pockets for grilling tools. One size.
Machine washable.
BARBECUE FLOOR MAT
Easy clean, UV protected. Protection for
your deck. 132cm x 86cm / 52" x 34"
SIDE SHELF - BLACK
Black, solid shelf. Complete with tool hooks
and towel bar. Mounts to side of main
barrel.
SIGNATURE SAUCES
A collection of gourmet sauces to prepare
and enhance the natural flavors of your
food.
SIDE SHELF - STAINLESS
Stainless steel shelf. Removable tray
doubles as a grilling and serving tray.
Complete with tool hooks. Mounts to side
of main barrel.
SIGNATURE SPICES
A collection of gourmet seasonings to
prepare and enhance the natural flavors of
your food.
RECIPES
CLASSIC BRISKET
Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three
separate parts: the cap, the point, and the flat. Use the flat section,
as it is lean, compact, and creates nice slices when carved.
Ingredients:
1 Beef Brisket
2.2-3.6 kg / 5-8 lbs,
Layer of fat is at least 0.6 cm / ¼" thick
1 bottle Prepared Yellow Mustard
75 ml / 5 tbsp Seasoning
1 bottle Chili Sauce
1 pack Dry Onion Soup Mix
375 ml / 1 ½ c. Beef Broth
40 ml / 8 tsp Black Pepper
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Lay out a large piece of plastic wrap on your working station.
Large enough to encase the brisket. Using a sharp knife, cut a
single cut on the underside of the brisket against the grain. This
will aid in slicing the finished brisket, against the grain which
results in a tender, melt-in-your-mouth cut. The underside is
the non-fat cap side. Slather on a generous amount of prepared
mustard. Rub lightly onto the entire area. Sprinkle a generous
amount of seasoning onto the mustard, then again light rub into
the meat. Flip the brisket over and repeat the process. Wrap the
prepared brisket in the plastic wrap and refrigerate 2 to 4 hours,
or overnight.
2. Prepare the basting mixture. Mix the chili sauce, dry onion soup
mix, beef broth, and black pepper. Set aside.
3. Preheat grill, then reduce to SMOKE or low temperature.
4. Place the brisket, fat side up, in the center of the grill. Close the
grill lid. Slow cook until tender, about 10 to 12 hours.
5. Baste the brisket with the basting mixture every half hour for
the first 3 hours.
6. Continue the slow cooking process until the internal temperature
reaches 60-66 ° C / 140-150°F. Remove from grill. Turn grill up to
176°C / 350°F.
7. Place the brisket into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of basting mixture over the brisket in the
pouch. Close the pouch shut.
8. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
9. Open the pouch, and use a meat thermometer; internal
temperature should reach 91°C / 195°F. The brisket should be
firm but be able to pull the meat apart with your fingers.
10. Transfer the meat to a cutting board, and let it rest for 10
minutes. Thinly slice across the grain to serve.
SAUSAGE WITH MANGO CHUTNEY
Makes 4 - 6 Servings
Ingredients:
2 Mangoes (finely chopped)
0.9 kg / 2 lbs Italian Sausage (hot or mild)
10 ml / 2 tsp Fresh Parsley (minced)
15 ml / 1 tbsp Red Pepper (diced)
10 ml / 2 tsp Honey
½ Red Onion (diced)
½ bulb Fennel (diced)
5 ml / 1 tsp Lime Juice
Pinch Salt
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Preheat grill, then reduce to LOW-MEDIUM (27-107°C / 180-
225°F)
2. Place sausages on grill, spaced evenly apart. Rotate every ten
minutes so all sides are grilled.
3. Combine all remaining ingredients to make the chutney. Chill
until ready to serve.
4. Slice grilled sausage diagonally, then serve with side of chutney.
BLUE CHEESE STEAK
Makes 4 Servings
Ingredients:
4 Steak, T-bone or Rib-Eye
2.54cm / 1" thick
0.28-0.62 kg / 10-12 ounces each
113 g / 4 oz. Blue Cheese (crumbled)
50 ml / ¼ c. Green Onion (thinly sliced)
Suggested Wood Pellet Flavor: Hickory / Competition / Whiskey
Instructions:
1. Preheat grill, then leave or reduce slightly (204-260°C /
400-500°F)
2. Trim excess fat from meat and discard.
3. Place steaks on grill. Sear each side, flipping every few minutes.
4. Reduce heat to 135°C/275°F or 163°C/ 325°F . Flip the steaks a
final time. Combine blue cheese and onions. Sprinkle over steaks,
close grill lid, and grill until desired doneness. Check doneness by
cutting a slit in meat near the bone.
Variation: REVERSE-SEAR METHOD
Turn grill to SMOKE, then place steaks on grill. Smoke at 82°C / 180°F
for 5 to 15 minutes. Once smoked to desired doneness, turn grill up to
HIGH and sear to your liking.