Specifications

M
M
O
O
M
M
’
’
S
S
J
J
U
U
I
I
C
C
Y
Y
H
H
A
A
M
M
B
B
U
U
R
R
G
G
E
E
R
R
S
S
Makes 4 – 6 servings
2 Lbs. Ground Beef or Buffalo
2 Teaspoons Salt
½ Teaspoon Fresh Ground Pepper
2 Whole Eggs, room temperature
2 Cups Dried, Fne Bread Crumbs, or Crushed Soda Crackers
½ Cup Prepared BBQ Sauce
6-8 Hamburger or Kaiser Buns
2 Tablespoons Melted Butter
Suggested Backwoods Wood Pellet Flavor: Hickory or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM.
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 cast iron grate(s) generously with olive oil to avoid sticking. Place patties on the grill, and
reduce heat to medium. 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.
Brush the buns with the melted butter and toast them on the grill, 30 seconds to 1 minute.
VARIATION: Add your favourite cheese, slices or crumbled, during the last 2 minutes of grilling.
T
T
I
I
P
P 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..
S
S
A
A
U
U
S
S
A
A
G
G
E
E
W
W
I
I
T
T
H
H
M
M
A
A
N
N
G
G
O
O
A
A
N
N
D
D
F
F
E
E
N
N
N
N
E
E
L
L
C
C
H
H
U
U
T
T
N
N
E
E
Y
Y
Makes 4 – 6 servings
2 Mangoes (finely chopped)
2 Pounds Italian Sausage
2 Teaspoons Fresh Parsley (minced)
1 Tablespoon Red Pepper (diced)
2 Teaspoons Honey
½ Red Onion (diced)
½ Bulb Fennel (diced
1 Teaspoon Lime Juice
Pinch Salt
Suggested Backwoods Wood Pellet Flavor: Hickory or Alder
Preheat barbecue on PREHEAT then reduce to LOW-MEDIUM
Prepare the barbeque by preheating on high and brushing grids with oil. Brush cast iron grate
with olive oil. Place sausage on the grill and reduce heat. Cook at low setting approximately 10 minutes
per side.
Combine remaining ingredients for chutney. Chill until ready to serve. Slice the grilled sausage
on the diagonal and serve with chutney.
S
S
I
I
R
R
L
L
O
O
I
I
N
N
S
S
T
T
E
E
A
A
K
K
W
W
I
I
T
T
H
H
S
S
W
W
E
E
E
E
T
T
O
O
N
N
I
I
O
O
N
N
A
A
N
N
D
D
P
P
E
E
P
P
P
P
E
E
R
R
S
S
Makes 4 servings
2 1 lb. Bones Top Sirloin Steak, 1” thick, cut into 4 pcs
2 Teaspoons Seasoning Salt or your favourite 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
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to PREHEAT / HIGH.
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 cast iron grate(s) 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 doneness, 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.
T
T
I
I
P
P To seal foil wrap packages completely, always foil the edges together first,
then fold the edges together two or three more times. This not only locks in the
steam but also holds in all the juices while flipping the packet over..
LEG OF LAMB
Makes 6 - 8 servings
1 8 – 10 lb. Whole Leg of Lamb
2 Teaspoons Fresh Mint
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM.
Cut off excess fat, but not all of it. Sprinkle both sides of the lamb with the mint. Cover and
refrigerate at least 1 hour.
Oil the cast iron grate(s) generously with olive oil to avoid sticking. Place lamb leg on cooking
grating and sear on each side while still on PREHEAT then reduce to MEDIUM. After the lamb as been
on the grill for 2 hours, switch to SMOKE mode for an hour.
Finally switch back to MEDIUM, bring internal temperature to 160ºF. Total cooking time should
be approximately 20 minutes per pound. Test for doneness using an instant read meat thermometer
into the thickest part of the leg, making sure not to touch a bone. Allow the meat to rest for 10-15
minutes, slice and serve with fresh mint.