Specifications

A
A
“
“
C
C
L
L
A
A
S
S
S
S
I
I
C
C
”
”
B
B
A
A
K
K
E
E
D
D
B
B
E
E
A
A
N
N
S
S
Makes 4 – 6 servings
2 Cans Pork and Beans plain, maple or bbq flavoured
1 Cup Brown Sugar
½ Cup Coca-Cola® Classic
½ Cup Ketchup
1 Mediuim Onion, diced
2 Teaspoons Dry Mustard
1 Lb. Bacon slices, cubed ( save 3 whole slices for topping)
Suggested Backwoods Wood Pellet Flavor: Hickory or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW or SMOKE
Mix all ingredients, except the full slices of bacon, in a foil or bake proof pan. Place on grill
after turning temperature down to MEDIUM / LOW. Bake uncovered for 1 to 1 ½ hours. Stir
occasionally. Place full slices of bacon on top to garnish
S
S
T
T
U
U
F
F
F
F
E
E
D
D
P
P
E
E
P
P
P
P
E
E
R
R
S
S
Makes 3 – 6 servings
3 Large Green Bell Peppers
1 Pound Lean Ground Beef
1 Tablespoon Green Pepper (chopped)
1 8 oz. can Tomato Sauce
¼ Teaspoon Chili Powder
1 Tablespoon Chopped Onion
½ Teaspoon Worcestershire Sauce
½ Cup Quick Cooking Rice (uncooked)
2 Small Whole Tomato’s (Peeled and Cut)
½ Cup Water
Salt and Pepper to taste
Suggested Backwoods Wood Pellet Flavor: Hickory or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM
Remove tops and seeds from the green peppers. Cook whole peppers in boiling salted water for
3 to 5 minutes; invert to drain.
Brown onion, green pepper and ground beef in a skillet. Add remaining ingredients (reserving 3
tablespoons tomato sauce and ½ cup cheese). Simmer for 10-15 minutes.
Stuff peppers with mixture; place 1-teaspoon tomato sauce on top of each pepper on a double
layer of aluminium foil (9 inch square). Shape foil to fit around peppers leaving the top uncovered.
Place peppers, in foil, on cooking grid, cover and cook 35 to 40 minutes. Top with grated cheese
and heat until cheese melts. About 5 minutes longer.
V
V
A
A
R
R
I
I
A
A
T
T
I
I
O
O
N
N
:
:
Use different colors of bell or sweet peppers.
S
S
W
W
E
E
E
E
T
T
C
C
O
O
R
R
N
N
I
I
N
N
F
F
O
O
I
I
L
L
(For those whom may not like the savory wood flavor)
Makes 3 – 6 servings
3 Ears Fresh Sweet Corn - Whole
Butter
Salt or Seasoning
3 - 6 Squares Aluminium Foil Wrap
Suggested Backwoods Wood Pellet Flavor: Hickory or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW
Shuck corn, remove all silk and rinse under running cold water. Leave whole or cut in half, for
smaller serving size. Lay out corn on foil wrap. Spread butter on all ears and season to taste with salt
and pepper. Wrap each ear in aluminium foil, this keeps the moisture in and stops any grilling flavor
from penetrating the corn. Place ears of corn on the cast iron cooking grills and cook on medium heat
for approximately 15 to 20 minutes, turning 3 times.
The corn will continue to cook after you take the foil packages off the grill. You may want to take
the corn off a little earlier so as not to over cook.
S
S
W
W
E
E
E
E
T
T
C
C
O
O
R
R
N
N
I
I
N
N
H
H
U
U
S
S
K
K
S
S
Makes 3 – 6 servings
3 Ears Fresh Sweet Corn - Whole
1/4 Cup Sugar
Butter
Salt
Suggested Backwoods Wood Pellet Flavor: Hickory or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW or SMOKE
Trim excess silk off end of corn with the kitchen scissors. Place corn in a deep container, cover
corn with cold water, sprinkle a ¼ cup sugar and 2 tablespoons of salt into the water, and soak at least
one hour. When ready to cook, remove corn from water; shake to remove excess water.
Place corn on the cooking grills and cook at medium for approximately 25 minutes, turning 3
times.
Leave corn in the husks until ready to serve. Use gloves to remove husks and silk before serving.
You can serve whole or cut in half. Add butter and salt to taste.
T
T
I
I
P
P Leaving the corn in the husks is highly recommended if you are cooking for a
crowd. The husks help to retain the heat for a longer period of time, freeing up your
grill for other mouth watering creations.
S
S
W
W
E
E
E
E
T
T
C
C
O
O
R
R
N
N
–
–
“
“
U
U
N
N
H
H
U
U
S
S
K
K
E
E
D
D
”
”
Makes 3 – 6 servings
3 Ears Fresh Sweet Corn - Whole
Butter
Salt
Suggested Backwoods Wood Pellet Flavor: Hickory or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW or SMOKE
Partially shuck corn, leaving half the husks to be pulled back entirely. Use an unattached husk to
tie around the pulled back husks to form an attractive yet functional handle. Remove all silk and rinse
under running cold water.
Leave corn whole and place directly on the grill, leaving the husk handles outside of the cooking
area. Close hood and cook at medium for approximately 15 - 20 minutes, turning 3 times.
Add butter and salt to taste.