Instructions / Assembly
B C S
Makes 4 servings
Suggested PIT BOSS Wood Pellet Flavour: Hickory or Alder
Preheat barbecue on High . SEAR at 450+
Brush Cooking Grids with cooking oil. Place steaks on cooking grating. Sear on each side while still on HIGH.
See diagram in the Cooking Guide section for the perfect “steak house” look.
Reduce heat to Medium, turn the steaks for final time, combine cheese and onions and sprinkle over steaks, cover
and grill until desired doneness. Check doneness by cutting a slit in meat near the bone.
Variation: Give your steaks a little lovin by giving them a gentle rub of Chop Rub. Turn grill to smoke mode, then
place steaks unto the grids. Smoke at 180 degrees for desired taste. Turn grill up to PREHEAT and sear steaks to your
liking.
BBQ R
Makes 4 – 6 servings
Suggested PIT BOSS Wood Pellet Flavour: Hickory, Apple or Alder
Preheat barbecue on HIGH then reduce to SMOKE-LOW, (180 to 225).
Prepare ribs by peeling off tough layer of skin on back side, commonly known as “the flavour blocker”..
Sprinkle the ribs with salt and pepper. (Can also use Original Texan Rib Rub)
Space ribs out evenly over the cooking surface. Smoke at 180 to 220 for 3 to 4 hours.
Mix the remaining ingredients to make a finishing sauce. Place in a saucepan and bring to a boil for at least
5 minutes to thicken. Season to taste.
Remove the ribs from the grill. Place each rack in a foil pouch, using a double wrap of aluminum foil Before sealing
the pouch tight, pour approximately a 1/4 cup of Coca-Cola over the entire rack.
Turn grill up to 350 degrees and lay foil pouches carefully on the grill. Steam for 1 to 1 1/2 hours, till the meat has
exposed the rib ends and meat is tender. Ribs should be one-bite off the bone.
. Turn grill up to HIGH. Place ribs back on the grill and baste with sauce. Baste or mop sauce on both sides of the ribs
till the sauce is caramelized and the ribs are sticky, messy good.
Also Good For: pork chops, chicken tenders, or beef on a stick.
4 T-bone Steaks (1” thick; about 10- 12 ounces each)
4 Ounces Crumbled Blue Cheese
¼ Cup Green Onions and Tops (thinly sliced)
TIP You can make use of the ever growing selection of commercially prepared seasons, rubs or sauces,
but with the flavour produced with a wood pellet grill you will find you may reduce or not use any. Give it
a try, you will taste the difference!
3-4 Pounds Ribs – Meaty pork spareribs or loin back ribs
3 Tablespoons Oil
1 Tablespoon Salt
½ Teaspoon Red Pepper
½ Teaspoon Black Pepper
2 Chopped Onions
2 Tablespoons Vinegar
2 Tablespoons Worcestershire Sauce
¾ Cup Coca-Cola® Classic
1 Teaspoon Paprika
1 Teaspoon Chilli Powder
Page 29
Section Five: GRILL RECEIPES