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Smoker Recipes 

Baby Back Ribs

  4  pounds baby back pork ribs

  2  tablespoons packed brown sugar

  1  tablespoon salt

  2  teaspoons paprika

  ½  teaspoon black pepper

  ½  teaspoon chili powder

  ½  teaspoon fennel seeds

  ½  teaspoon garlic powder

  ½  teaspoon onion powder

  ¼  teaspoon cayenne pepper

Remove thin membrane on one side of the ribs and discard. Cut the meat into pieces of 3 to 4 rib sections so they fit easily in the smoker.
Mix brown sugar, salt, paprika, pepper, chili powder, fennel seeds, garlic powder, onion powder, and cayenne in a small bowl. Rub even-

ly over ribs and place meat in a shallow dish. Cover meat tightly with plastic wrap and refrigerate 8 hours or overnight.
Position charring cup around heating element and fill with wood chips/pellets.* Cover with charring cup lid. Place base rack in smoker 

and lay ribs on rack. Stack additional rack(s) onto base rack and fill with ribs. Place cover on smoker. 

Combo Smoke

 4 hours. Remove 

ribs. 

8 to 10 servings (serving size 4 ounces)

Smoked Brisket

  1  tablespoon packed brown sugar

  1  tablespoon salt

  2  teaspoons paprika

  1  teaspoon parsley flakes 

  1  teaspoon black pepper

  1  teaspoon chili powder

  1  teaspoon garlic powder

  1  teaspoon onion powder

  ¼  teaspoon red pepper flakes

  1 (3–3½ pound) flat brisket

Mix brown sugar, salt, paprika, parsley flakes, pepper, chili powder, garlic powder, onion powder, and pepper flakes in a small bowl. 

Rub evenly over surface of brisket. 
Position charring cup around heating element and fill with wood chips/pellets.* Cover with charring cup lid. Place base rack in smoker. 

Put brisket on rack, fat side up; place cover on smoker. 

Combo Smoke

 5 hours. Remove brisket to a cutting board and wrap with 

aluminum foil. Allow to rest for 30 minutes. Slice brisket against the grain.

8 to 10 servings (serving size 4 ounces)
Tip: Smoke brisket to 190° to 200°F to ensure tenderness.

Smoked Pulled Pork

  2  tablespoons packed brown sugar

  1  tablespoon salt

  2  teaspoons paprika

 ½  teaspoon black pepper

 ½  teaspoon chili powder

 ½  teaspoon fennel seed

 ½  teaspoon garlic powder

 ½  teaspoon onion powder

 ¼  teaspoon cayenne pepper

  1 (3–4 pound) pork shoulder roast

Mix brown sugar, salt, paprika, pepper, chili powder, fennel seed, garlic powder, onion powder, and cayenne in a small bowl. Rub evenly 

over pork roast. Place roast in a shallow dish and cover tightly with plastic wrap; refrigerate 8 hours or overnight.
Position charring cup around heating element and fill with wood chips/pellets.* Cover with charring cup lid. Place base rack in smoker. 

Put roast on rack and place cover on smoker. 

Combo Smoke

 6 hours. Remove pork to cutting board; allow to rest for 10 minutes. 

Remove and discard excess fat and connective tissue. Using two forks, shred meat.
Serve with barbecue sauce if desired.

8 to 10 servings (serving size 4 ounces)

Cajun Smoked Turkey Breast 

 

1  tablespoon sugar

  1  teaspoon black pepper 

  1  teaspoon paprika

  1  teaspoon salt 

 ½  teaspoon garlic powder

 ½  teaspoon onion powder

 ½  teaspoon oregano 

 ½  teaspoon thyme 

 ¼  teaspoon cayenne pepper

  1  (3–pound) boneless turkey  

breast roast**

**A 4-pound bone-in turkey breast may be substituted.

Mix sugar, pepper, paprika, salt, garlic powder, onion powder, oregano, thyme, and cayenne in a small bowl. Rub evenly over surface 

of turkey roast. 

*See page 3, step 3: ”How to Use”

Содержание 06013

Страница 1: ...er drape cord over edge of counter Never plug cord into outlet below counter or use an extension cord 6 Do not let cord hang over edge of table or counter or touch hot surfaces 7 Unplug from the wall...

Страница 2: ...o prevent smoke irritation Place it under a range hood vented to the outside or an open window Do not use the unit near a smoke alarm or smoke detector To prevent burns always allow smoker to cool com...

Страница 3: ...ton to adjust the smoking time The time will flash in the display window Fig C For cold smoke and hot smoke the time will increase in 5 minute increments and for combo smoke the time will increase in...

Страница 4: ...cover If the cover is difficult to remove pull the taller end of the vent plug Fig E from the cover to break the seal 13 If smoking meat check the internal temperature with a meat thermometer to assu...

Страница 5: ...risket 3 to 4 pounds 5 to 6 hours Combo Smoke 190 to 200 F Ribs 3 to 4 pounds 3 to 4 hours Combo Smoke 190 to 200 F Roast arm top bottom round boneless rump 3 to 4 pounds 3 to 4 hours Combo Smoke 190...

Страница 6: ...ce base rack in smoker Put brisket on rack fat side up place cover on smoker Combo Smoke 5 hours Remove brisket to a cutting board and wrap with aluminum foil Allow to rest for 30 minutes Slice briske...

Страница 7: ...cup lid Remove fillets from dish and pat dry Place base rack in smoker and put fillets skin side down on rack Stack additional rack onto base rack and place fillets on rack as described above Place c...

Страница 8: ...e rack and one additional rack with aluminum foil Put tomatoes pepper and onion on foil lined racks after each one is placed in smoker Place cover on smoker Cold Smoke 30 minutes Remove tomatoes peppe...

Страница 9: ...nt parts Look alikes might not be of the same quality or function in the same manner To ensure that you are buying genuine Presto replacement parts look for the Presto trademark Canton Sales and Stora...

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