Pit Boss 77350, Инструкция по сборке и эксплуатации

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HALIBUT WITH CURRY BUTTER
Makes 4 Servings
Ingredients:
900g / 2 lbs Halibut Filets
125ml / ½ c. Curry Butter
1 Lime
Curry Butter
125 ml / ½ c. Butter
30 ml / 2 tbsp Onion (chopped)
15 ml / 1 tbsp Fresh Dill
5 ml / 1 tsp Curry Powder
Dash Garlic Powder
Suggested Wood Pellet Flavor: Mesquite / Competition
Instructions:
1. Soak cedar planks in water for 1 hour.
2. Preheat smoker, then reduce to 135-163°C / 275-325°F.
3. Prepare curry butter by melting butter in small pot over medium
heat. Stir in onion, dill, curry powder and garlic powder. Cook for
five minutes, then remove from heat and set aside.
4. Place halibut filets on the cedar planks, leaving space between
pieces. Lightly brush filets with the curry butter.
5. Place cedar planks directly on cooking grids in the smoker, and
smoke until halibut filets are white and flaky. Take care not to
overcook the filets.
6. Once halibut filets are cooked, remove from smoker and brush
with the remainder of the curry butter. Garnish with lime wedge.
WHOLE SMOKED TURKEY
Feeds a small army - leftovers are great!
Ingredients:
1 whole Turkey (thawed)
9-11.3 kg / 20-25 lbs
60 ml /4 tbsp Seasoning
5 ml / 1 tsp Smoked Paprika
45 ml /3 tbsp Butter
Suggested Wood Pellet Flavor: Hickory / Cherry / Competition
Instructions:
1. Preheat smoker, then reduce to 135-177°C / 275-350°F.
2. Remove the turkey neck and giblets. Rinse turkey thoroughly
and pat the exterior dry with paper towel.
3. In a small bowl, mix butter, ¼ of the seasoning and paprika
together to form a paste. Gently insert your hand between the
outer skin and the breast meat. Rub paste into the meat.
4. With the remaining seasoning, rub the outer surface of the turkey.
5. Place turkey, breast side up, in center of smoker, and smoke until
turkey is tender and golden brown; internal temperature should
reach 82°C / 180°F in the thickest part of the thigh and 77°C /
170°F in the breast.
6. Remove turkey, cover with foil and let rest for 10 minutes before
carving.
TIP: If you want to catch the drippings to make gravy, place the
turkey on a rack inside a large aluminum foil roast pan. Add 0.6 cm
/ ¼” of water or broth and some seasoning into the bottom of the
pan. Monitor the juices, as you may need to add more during the
roasting period.