Page 38
M
OM
’
S
J
UICY
H
AMBURGERS
Makes 4 – 6 servings
Suggested Pit Boss Wood Pellet Flavour:
Hickory or Competition Blend
Preheat barbecue on High then leave or reduce slightly (400—500°F)
Combine all the ingredients in a mixing bowl and blend together. Don’t forget to wash your hands after mixing rare
meat. Divide the meat into portions, and gently shape into patties similar in shape and size to the buns you will be serving.
Keep the patties about ¾” thick.
Oil the cooking grids generously with olive oil to avoid sticking. Place patties on the grill, and reduce heat to
medium/high.
Grill approximately 6 minutes per side, taking care not to press down on the meat. Test for doneness, use an instant
-read meat thermometer: the internal temperature should be above 160ºF. Remember the meat will turn pink on the
outside due to the savory smoke.
Brush the buns with the melted butter and toast them on the grill, 30 seconds to 1 minute.
V
ARIATION
:
Add your favourite cheese, slices or crumbled, during the last 2 minutes of grilling.
S
IRLOIN
S
TEAK
WITH
S
WEET
O
NION
AND
P
EPPERS
Makes 4 servings
Suggested Pit Boss Wood Pellet Flavour:
Hickory, Mesquite or Whiskey Barrel
Preheat barbecue on HIGH then leave on HIGH. (425°F+)
Sprinkle both sides of the steaks with the seasoning salt or rub. Cover and refrigerate at least 1 hour.
Place onion and bell peppers on a large piece of heavy-duty foil. Drizzle with soy sauce and 2 teaspoons 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.
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 done-
ness, use an instant-read meat thermometer or cut a slit in the meat to check color.
Place steaks on serving plates and top with warm onion-pepper mixture.
2
Lbs.
Ground Beef or Buffalo
3 Tsp.
Louisiana Grills “Chop House Steak
Rub”
2
Whole
Eggs, room temperature
2
Cups
Dried, Fine Bread Crumbs, or Crushed Soda Crackers
½
Cup
Prepared BBQ Sauce
6-8
Hamburger or Kaiser Buns
2
Tablespoons
Melted Butter
TIP
Most people are watching their fat intake these days, but in the case of hamburgers, you will find a
slightly fattier meat makes for a moister burger. For a super tasting and lean alternative try ground buffalo..
2
1 lb.
Bones Top Sirloin Steak, 1” thick, cut into 4 pcs
2
Teaspoons
Seasoning Salt or
Louisiana Grills Mesquite favor rub
5
Cups
Sweet Onion, coursed chopped
2
Peppers
Red, Yellow, Orange or Green Bell Pepper, coursed chopped
4
Teaspoons
Soy Sauce
4
Teaspoons
Virgin Olive Oil
