®
INSTRUCTION MANUAL &
Home Style Recipe Cookbook
Table of Contents INSTRUCTION MANUAL Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Important How to Use Your Your BBQ Pit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Removable Remova ble Stoneware Stoneware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Care of Stoneware Stoneware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
COOKING WITH THE BBQ PIT SLOW ROASTER Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Introduction Aboutt BBQ Pit Abou Pit Slow Roast Roasting ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Techniqu echniques es . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
THE FLAVORINGS Rubs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 .8 Basting Sauces Sauces and Glazes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 .8 Marinades Marinad es . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
THE COOKING PROCESSES Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Brines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Recommended Recom mended Settings, Settings, Cook Times and Techniqu Techniques es . . . . . . . .10 Cooking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
BEEF SAUCE AND GLAZE RECIPES Beef Marinade Marinade Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 .11 Back Woods Woods Beer Marinade Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Boilermaker Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Chinese Five-Spice Five-Spice Marinade Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Savory Italian Marinade Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Tomato and Basil Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 .13 Balsamic and Merlot Beef Marinade Marinade . . . . . . . . . . . . . . . . . . . . . . .14 .14 Teriyaki Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Sesame Garlic Glaze Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 .14
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Table of Contents BEEF RECIPES Dark and Stormy Brisket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 Dry Rubbed Beef Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 .15 Margarita Mar garita Flank . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 BBQ Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 Beef Tenderloin Tenderloin Tips T ips in Chipotle Sauce . . . . . . . . . . . . . . . . . . . . .17 Beef Tenderloin Tenderloin Tips in Smoky Asian Sauce . . . . . . . . . . . . . . . . .17
PORK SAUCE AND GLAZE RECIPES Pork Marinade Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 .19 Sweet and Sour Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 .20 Apple Appl e Ginger Ginger Marina Marinade de . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 .20 Orange Maple Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 Chinese BBQ Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 Sweet Apple Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
PORK RECIPES BBQ Baby Back Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 Marinated Marinate d Pork Smothered Smothered in Collards and Onions . . . . . . . . . . .24 Spice Rubbed Pork Tenderloin with Smoky Whiskey Apricot Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 .25 Pork Ribs with an Herb Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 Pork Shoulder with Balsamic Slather . . . . . . . . . . . . . . . . . . . . . . .26
POULTRY SAUCE AND GLAZE RECIPES Poultry Marinade Marinade Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . .27 .27 Lip Smackin’ BBQ Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28 Classic BBQ Sauce Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28 Coconutt Ginger Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 Coconu Thai Curry Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 Sweet Honey-Basil Honey-Basil Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30 South of the Border Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . .30 .30 Honey Mustard Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30 Citrus Soy Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 Coconutt Curry Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 Coconu Chinese Chicken Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
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Table of Contents POULTRY RECIPES Whole Chicken Chicken with Lemon, Lemon, Thyme and Garlic . . . . . . . . . . . . . .33 Lemon Lime Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 Chicken Picadillo Picadillo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 Chicken Mole Verde Verde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 Honey Roasted Roasted Peanut Crusted Chicken Chicken . . . . . . . . . . . . . . . . . . .35 Honey Mustard Mustard Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Tomato Fire Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Sticky Smoky Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 Turkey Breast with Cranberry Cranberry Orange Glaze . . . . . . . . . . . . . . . . .37 Smoky Maple Glazed Turkey Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 .38
SIDE DISH AND DESSERT RECIPES Country Scalloped Potatoes for Crock-Pot® Slow Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 Macaroni and Cheese for Crock-Pot® Slow Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 Blue Cheese Buttermilk Buttermilk Cole Slaw . . . . . . . . . . . . . . . . . . . . . . . .40 Cole Slaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 3-Bean 3-Bea n Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Traditional Cucumber Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 Fresh Tomato Tomato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 Sweet Potato Casserole for Crock-Pot ® Slow Cooker Cooker . . . . . . . . .42 .42 ® Peach Cobbler for Crock-Pot Slow Cooker . . . . . . . . . . . . . . . . .43 Homestyle Apple Brown Betty for Crock-Pot® Slow Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
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Instruction Manu Instruction Manual al READ AND SAVE THESE INSTRUCTIONS IMPORTANT IMPORT ANT SAFEGUARDS When us When usin ing g el elec ectr tric ical al ap appl plia ianc nces es,, ba basi sic c sa safe fety ty pr prec ecau auti tion ons s sh shou ould ld alwa al ways ys be fo follllow owed ed,, in incl clud udin ing g th the e fo follllow owin ing: g: 1. Read all in ins str tru uctio ion ns befo forre usi sin ng. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plug or cooking unit in water or other liquid. CAUTION: Ne Never ver sub subme merrge the heating unit in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near ne ar ch child ildre ren. n. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. 6. Do not operate any appliance with a damaged cord or plug, or after the appli lia ance malf lfu uncti tio ons or has been da dam mage ged d in any manner. Retu Re turn rn ap appl plia ianc nce e to th the e manu manufa fact ctur urer er (se (see e wa warr rran anty ty)) fo forr ex exam amin inat atio ion, n, rep epai airr or ad adju just stme ment nt.. 7. The use of accessory attachments not recommended by the manu ma nufa fact ctur urer er ma may y ca caus use e fi fire re,, el elec ectr tric ical al sh shoc ock k or in inju jury ry.. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter, or touch heat he ated ed sur surfac faces es.. 10. Do not place on or near a hot gas or electric burner, or in a heat he ated ed ov oven en.. 11. Extreme caution must be used when moving an appliance contain inin ing g hot oil or oth the er hot li liqu quid ids. s. 12. Do not use appliance for other than intended use. 13. To disconnect, turn control to OFF, then remove plug from wallll ou wa outl tlet et.. 14.. Avo 14 void id su sudd dden en te temp mper erat atur ure e ch chan ange ges, s, su such ch as ad addi ding ng ref efri rige gera rate ted d food fo ods s in into to he heat ated ed st ston onew ewar are. e. 15. Use caution when opening lid. The lid handle may get hot. Caution: Steam escaping from under lid is hot and can caus ca use e bu burns rns..
SAVE THESE INSTRUCTIONS Some me co coun unte tert rtop op an and d ta tabl ble e su surf rfac ace es, su such ch as Co Cori rian an® IMPORTANT NOTE: So IMPORTANT and ot oth her su surf rfac ace es, are no nott de desi sign gne ed to wit ith hst sta and th the e prol olo ong nged ed hea eatt genera ratted by ce cert rta ain ap appl plia ianc nces es.. We rec ecom omme mend nd pl plac acin ing g a la larrge ho hott pa pad d or ® triv tr ivet et un unde derr yo your ur Riv ival al pr prod oduc uctt to pr prev even entt po poss ssib ible le da dam mag age e to th the e su surf rfac ace. e.
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This ap This appl plia ianc nce e is fo forr HO HOUS USEH EHOL OLD D US USE E ON ONL LY. No us user er-s -ser ervi vice ceab able le pa part rts s in insi side de.. Po Powe werr Un Unit it ne neve verr ne need eds s lu lubr bric icat atio ion. n. Do not attempt to service this product. Do not immerse base in water or othe ot herr liq liquid uid.. A sho short rt powe powerr-sup -supply ply cor cord d is pr provid ovided ed to red reduce uce the haz hazard ards s res resulti ulting ng from enta tan ngle lem ment or tr trip ipp pin ing g ove verr a lo lon nge gerr cord. AN EXT EXTENSI ENSION ON COR CORD D MA MAY Y BE USE USED D WITH CAR CARE; E; HOW HOWEVER EVER,, THE MAR ARK KED EL ELE ECTRICAL RATIN ING G SH SHO OULD BE AT LEAS AST T AS GREAT AS ® THE TH E EL ELEC ECTR TRIC ICAL AL RA RATI TING NG OF TH THE E CR CROC OCKK-PO POT T BBQ PI PIT T. The ext xte ension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over. NOT OTE E: Duri rin ng in init itia iall use of th this is appl plia ian nce, so som me sli ligh ghtt sm smok oke e and/o /orr odor may be detected. This is normal with many heating appliances and will not recur after a few uses.
POLARIZED PLUG This appli lia ance has a polariz ize ed plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. If the plug fits loosely into the AC out outlet let or if the AC outl outlet et fee feels ls war warm m do not use that outl outlet. et.
EASY EA SY GR GRAS ASP P HA HAND NDLE LE LID
2 POSITION RACK STONEWARE PAN LOW/HIGH TEMPERATURE SETTINGS POWER LIGHT
The ver versat satile ile 2 po posi siti tion on me meat at rack ra ck is pe perf rfec ectt fo forr hold ho ldin ing g ro roas asts ts or whole who le chi chicke ckens. ns.
Invert Inve rt th the e ra rack ck to hold ribs in a vertic ver tical al pos positio ition. n.
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HOW HO W TO US USE E YO YOUR UR BBQ PI PIT T 1. Befo forre in init itia iall use se,, ri rin nse st sto oneware wit ith h hot, so soa apy water. 2. Ass sse emble unit by se settti tin ng st sto oneware pan into base of unit. Attach lid by align ali gning ing kno knotc tche hed d ar area eas.( s.(a) a)
(a)
3. The meat rack included with this product can be used in 2 ways. It is perf rfe ect fo forr hold ldin ing g whole chic icke ken ns or roast sts s,( ,(b b) or or may be in inve vert rte ed to hol old d sla labs bs of ri rib bs in a ve vert rtic ica al posi sittio ion. n.((c) 4. Plu lug g unit in ele lec ctri ric cal ou outle let. t.
(b)
5. Place meat in rack (if using) or stone sto newa ware re pa pan. n. 6. Set Low or High temperature setting and clo los se li lid d. 7. Always cook with the lid on. 8. Fo Follllow ow rec ecom omme mend nded ed co cook okin ing g ti tim mes es.. (c)
COOKING GUIDE • Do not use BBQ Pit stoneware for stor st orag age e of fo food od.. • Do not re-heat foods in your Crock-Pot® BBQ Pi Pitt. • Do not set heated unit filled with food on a finished wood table.
• Caution: Remove the lid completely or open the lid completely before attempting to li lifft and remove the stoneware pan from the unit. • Unplug when cookin ing g is done and before cleaning. • Remova vab ble sto ton neware is ov ove enpr pro oof. Do no nott use remov ova able sto ton neware on gas or ele lec ctr tric ic burn rne ers or un und der broil ile er. • Do not attempt to lift entire BBQ Pit unit by stoneware handles. • Do not carry unit while in use or full of food. When moving unit, ple lea ase be careful to li lifft from th the e bott tto om.
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• The BBQ Pit has a well at the bottom of the stoneware pan where liquid can be added to keep food moist. It is never recommended to add more than 1 inch of liquid to the bottom of the stoneware. NOTE:
- If choosi sin ng to bast ste e meat duri rin ng coo ooki kin ng process ss,, use Hig igh h sett se ttin ing g to ma main inta tain in pr prop oper er co cook okin ing g te temp mper erat atur ure. e. - If choosing to cook on Low setting, it is recommended that the lid rem emai ain n cl clos osed ed du duri ring ng co cook okin ing g pr proc oces ess s to ma main inta tain in pr prop oper er co cook okin ing g temperature. - If cooking on Low setting, baste during the last 30 minutes of coo ooki king ng on only ly to en ensu surre pr prop oper er co cook okin ing g te temp mper erat atur ure e is ma main inta tain ined ed.. verr su sub bmerge heati tin ng unit in wate terr or ot oth her li liqu quid id.. CAUTION: Neve
REMOVABLE STONEWARE • Th The e rem emov ovab able le st ston onew ewar are e go goes es sa safe fely ly in into to th the e di dish shwa wash sher er,, or may be washed in hot soapy water. Do not use abrasive cleaning compounds. • A clo lotth, sp spon ong ge or rubb bbe er sp spa atul ula a wil illl usu sua all lly y remove th the e resi sid due. To remove wate terr spo potts and other st sta ain ins s, us use e a non-abr bra asi sive ve cle lea aner ® (suc (s uch h as Bo Bonn-Am Amii Po Polilish shin ing g Cl Clea eans nser er)) or vi vine nega garr. • The outside case may be cleaned with a soft cloth and warm soapy wate terr. Wip ipe e dry ry.. Do not use abra rasi siv ve cle lea aners.
CARE OF STONEWARE As with any fine cer ceramic amic,, the ston stonewa eware re pan will will not with withstan stand d the shoc sh ock k of su sudd dden en te temp mper erat atur ure e ch chan ange ges. s. • Do not put cold foods in the stoneware pan if it has been preheated or is is hot hot to the the tou touch ch.. Do no nott pr preh ehea eatt Cr Croc ockk-Po Pott® BBQ Pit before using unless specified in the recipe. The stoneware should be at roo oom m te temp mper erat atur ure e be befo forre ad addi ding ng ho hott fo food ods. s. • To To wash yo you ur st ston one eware pan rig right afte terr cooki kin ng, use hot wa wate terr. Do not pour in cold water if the stoneware is hot. • The lid handle may get hot while cooking, use of an oven mitt while hand ha ndliling ng is ad advi vise sed. d.
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Cooking with th Cooking the e BBQ Pit Slo Slow w Roa Roaster ster Introduction Although grill Although grilling ing and barb barbequ eque e hav have e long bee been n thou thought ght of as synonomous, the purist will hold true that Classic barbeque refers to slow cooke ked d meat. Cooki kin ng at lo low wer te tem mpera rattures all llo ows meat to become ten te nder whil ile e prese serv rvin ing g it its s natu turral ju juic ice es. Th The e lo lon ng cooki kin ng peri rio od all llo ows forr seve fo vera rall dif iffferent, sim imp ple cooki kin ng techniq iqu ues to be use sed d to create fabulous flavor while offering the cook time to enjoy life with family and friends. You will find that your BBQ Pit has amazing versatility and allows you to cook hands free all day. You will create simple, memorable dishes with the greatest of ease.
About BBQ Pit Slow Roasting Slow roasting offers time to break down the connective tissues of meat res esul ulti ting ng in fa fallll-o -offff-th thee-bo bone ne te tend nder erne ness ss.. Lo Long ng,, sl slow ow co cook okin ing g tr tran ansf sfor orms ms the meat into a tender, juicy and flavorful dish. See chart on page 10 to guide you on specific techniques and cook tim ti mes for di difffe ferrent cuts of meat.
Techniques There are many barb rbe equ que e pit roast stin ing g te tec chniq iqu ues and th the e ri rig ght tec te chniq iqu ue or combin ina ati tio on of techniq iqu ues wil illl gi giv ve meats th the e be bes st fl fla avo vorr poss po ssib ible le.. Ba Barb rbeq eque ue sa sauc uces es,, gl glaz azes es,, ru rubs bs,, ma mari rina nade des, s, an and d dr dry y, sl slow ow roasting can all be used successfully with your BBQ Pit Slow Roaster. Whil ile e bri risk ske ets are fa fav vored in Texa xas s, por ork k shou ould lde ers in Nor orth th Caroli lin na, ribs in Kansas and chicken in Louisiana, regional favorites are due to the type of animals raised in the area. Try experimenting with your own favo fa vori rite te cuts and recip ipe es usin ing g one of th the ese techniq iqu ues or a com ombi bin natio ion n of te tec chniq iqu ues to create a te ten nder, fl fla avo vorrfu full di dis sh yo you ur fr frie ien nds and famil ily y wil illl ask for again and again.
The Flavorings Rubs Dry rubs typically are a mix of salt, spices and herbs used to season and tenderiz ize e meat to enhance th the e fl fla avo vorr by coatin ing g th the e exte teri rio or of the meat. Wet ru rubs bs (or mop ops) s) ty typi pic cal ally ly con onta tain in so som me ty type pe of acid (v (vin ine ega garr, ci citr tru us, tom to mat ato o, etc tc.) .) wh whic ich h fur urth ther er te ten nde deri rize ze th the e meat by brea eaki king ng do down wn th the e co colllla age gen n.
Basting Sauces and Glazes Along wit Along with h low te temp mpera eratu ture re,, a fla flavor vorfu full ba basti sting ng sa sauc uce e or gla glaze ze ca can n be th the e secret of delilic cious barbeque. A good sauce will fla lavo vorr and tenderiz ize e the meat and ke kee ep th the e ext xte erio iorr mois istt whil ile e th the e in ins sid ide e cooks ks.. Vin ine egar, wate terr, sa salt lt and peppe perr const stit itu ute th the e basi sic c barbe beq que ba bas sti tin ng sauce. You can create your own special sauce wit ith h the addition of mustard, ketchup, or a host of other ingredients – or choose from the recipes included. Many of the recipes included are very versatile and can be used with a variety of meats.
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Basting Tips Brush sauce or glaze on meat during last 1/2 hour of cooking, every 10 to 15 minutes. If choosing to baste more often, use High setting to maint ma intain ain pr prope operr co cooki oking ng te temp mpera eratur ture. e. rus sh in hot, soa oap py water before using on cooked NOTE: Be sure to wash your basting bru mea eatt if pr prev evio ious usly ly us used ed on ra raw w me meat at..
Marinades Using a liquid marinade for meat that is set in the refrigerator will not only give meat flavor, but will help in breaking down the fat. After marinating meat, blot dry with paper towels. For tough cuts of meat, try mari rin nati tin ng ov ove ern rnig igh ht and th the en ba bas ste eve verry 10 to 15 min inu utes wit ith h a sa sau uce or glaze to finish the dish during the last half hour of cooking. Seaf afoo ood d wi will ll ab abso sorb rb ma mari rina nade de ve very ry qu quic ickl kly y. Do no nott ma mari rina nate te se seaf afoo ood d fo forr lo long nger er NOTE: Se than 1/2 hour hour..
The Cooking Processes Roasting Large roasts can be slow roasted in the BBQ Pit on the High setting wit ith h great resu sult lt.. A consta tan nt, lo low w te tem mpera ratture wil illl offer an evenly coo ooke ked d pink center and give less shrinkage than when cooked in an oven at a hig hi gher te tem mpe perratu turre. Meat cuts th tha at wil illl benefit fr fro om th this is dry roast stin ing g te tec chniq ni que are la larrge, te tend nde er, well marb rble led d roasts ty typi pic call lly y cut from the ri rib b, lo loin in or leg. Brines Bri rin nin ing g, or soaki kin ng meat in a sa salt ltw wate terr/s /se easoned wate terr bath pr prio iorr to cooking, is an excellent way to add flavor and juiciness to the meat prior to cooking in the BBQ Pit. This method works wonderfully with a variety of poultry and meats. When brining, the meat cells absorb the liliqu quid id an and d an any y fl flav avor orin ing g yo you’ u’ve ve us used ed,, di dist stri ribu buti ting ng th the e fl flav avor or th thrrou ough ghou outt the th e mea eat. t. A bas basic ic brin brine e solu solution tion is 1/2 cup of kosh kosher er salt and 1/2 cup of suga sugarr (substitute honey, brown sugar or molasses if desired) to 1 gallon of wate wa terr (se sea aso son n or su sub bst stit itu ute water wit ith h ju juic ice e, win ine e, beer, vi vin negar, soy or stock). You can add a variety of flavors to the brine such as garlic, onion, peppercorn rns s, hot pepper flakes, fresh or dried herbs or spices such as must sta ard se see ed, cori ria and nde er se see ed or bay le lea ave ves s. Fully submerge meat in brine; place a heavy plate on top of meat to keep in liquid or place brine and meat in a zip top bag. Rinse and dry meat after brining and do not salt meat before cooking. While brining, alw lwa ays ke keep ep me meat at in ref efri rige gera rato torr. Dis isca carrd br brin inin ing g liliqu quid id af afte terr us use e. Brining times: Whole Chicken: 3 to 12 hours Turkey: 24 hours Pork Tenderloin: 6 to 12 hours Whole Pork Roast: 2 to 4 days
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Recommended Recomm ended Settings, Settings, Cook Time and Techniq Techniques ues NOTE: This chart is to be used as a guide, cook times may vary based on thickness, marb ma rbli ling ng,, si size ze of me meat at,, et etc. c. Al Alwa ways ys en ensu sure re ap appr prop opri riat ate e in inte tern rnal al te temp mper erat atur ures es ar are e re reac ache hed d by inse in sert rtin ing g a me meat at th ther ermo mome mete terr at va vario rious us loc locat ation ions. s. (s (see ee Cooki Cooking ng Guide Guide belo below w.)
Cooked Internal Meat Temperatures Meat
Beef Pork Fully Cooked Ham Partially Cooked Ham Fresh Ham Poultry Whole Chicken Turkey
Rare
Medium
Well Done
140°F * * * * * * *
160°F * * * * * * *
170°F 170°F 140ºF 165°F 165°F 180°F 180°F 180°F
*Rare pork, ham or poultry is not recommended.
Cooking Guide Meat Cut
Reco Re comm mmen ende ded d Cook Cookttim ime e Size Low Setting
Cookti Cook time me High Setting Hi
Sugg Su gg.. Int nter erna nall Temps.
Poultry Skinned, Boneless Breasts
3 lbs.
2-3 hours
1-2 hours
170°F
Chicken pieces, bone in
5 lbs.
5-7 hours
3-5 hours
170°F
Turkey Breast
7 lbs.
7-9 hours
4-6 hours
170°F
Whole Chicken
7 lbs.
8-12 hours
4-6 hours
170°F
Ribs Beef Short Ribs
3 lbs.
7-8 hours
4-6 hours
170°F
Pork Loin Baby Back or Beef Baby Ba Back Ri Ribs
3 lb lbs.
6-8 ho hours
3-5 ho hours
170°F
Pork Co Country St Style Ri Ribs
5 lb lbs.
9-12 ho hours
6-9 ho hours
170°F
3 Ra Racks Ba Baby Ba Back Ri Ribs
8 lb lbs.
8-12 ho hours
5-8 ho hours
170°F
Roasts Flank St Steak, Lo London Br Broil
3 lb lbs.
3-5 ho hours
2-3 ho hours
170°F
4 lbs.
5-8 hours
3-5 hours
170°F
2.5 lbs. 8 lbs. 8 lbs.
-
1-2 hours† 10-14 hours† 10-14 hours†
170°F 170°F 170°F
Brisket Pork Pork Tenderloin Pork Butt Pork Shoulder
† It is recommended that pork be prepared in the BBQ Pit on the High setting only.
Note: Times are approximate. Meat density and other marbling characteristics may alter appropriate cooktimes. Always cook meat to the proper internal temperature to ensure food safety. Use a meat thermometer to determine internal temperature. Some whole poultry items are sold with a pop-up style meat thermometer, check temperature with a traditional meat thermometer to ensure proper temperature has been reached. The Low setting cooks at 230*F. The High setting cooks food at 280ºF. Lifting lid will cause heat loss. Adjust cook time accordingly.
10
B e e f
Beef Sauces & Glazes Hints & Tips Your BBQ Pit is equipped with a roasting rack for cooking 3 whole beef baby back ribs or for cooking roasts weighing up to 7 pounds such as pot roas asts ts,, ru rum mp roa oas sts or br bris iske kett (S (See ee in ins set ets s on page 6). Rem emo ove fa fatt an and d sinew be beffor ore e ma marrinat atiing or ba bas sti tin ng. Beef can be marinated 2 hours to overnight in a vacuum sealed or zip zip top bag, or used with our various recipes for spice rubs, sauces or a combinat atiion of te tech chn niq iqu ues fo forr max axiimum fl flav avor or.. •S Sttud roasts with garlic slivers for a simple way to impart aromatic flavor to the meat. • Score brisket and flank steak on both sides to prom pr omot ote e fl flav avor or ab abso sorp rpti tion on an and d te tend nder erne ness ss..
11
S a u c e s &
G l a z e s
s e z a l G & s e c u a S f e e B
Back Woods Beer Marinade Marinade 12 oz. bottle dark beer 1/4 cup oil 2 tbs bs.. gra rain iny y must sta ard 2 tbs. red wine vinegar 2 tbs. honey 1 tb tbs. s. fr fres esh h ros osem emar ary y, mi minc nce ed 1 tsp. salt 1/2 tsp sp.. ground bla lac ck pepper
Combin ine e all in ingr gre edi die ent nts s in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vacuum sealed or zip top bag, or cove verred bowl and pla lac ce in refri rig gera rattor 2 hours to overn rnig igh ht. Great for Beef, Poultry, Lamb, or Pork.
Boilermaker Glaze 1 tbs. canola oil 1 me medi dium um sh shal allo lot, t, pe peel eled ed and minced 1 garli lic c clo love ve,, min inc ced 2 tbs. chili sauce 1 cup beer 3 tbs bs.. mola lass sse es 1 tbs. red wine vinegar 2 tbs. whiskey 1 ts tsp. p. Wor orce cest ster ersh shir ire e sa sauc uce e
Heat the canola oil in a small, heav he avy y sa sauc ucep epan an ov over er me medi dium um-high heat. Add the shallot and garl rlic ic and cook 1-2 min inu ute tes. s. Add the chil chilii sauc sauce, e, bee beerr, molas mo lasse ses, s, vin vineg egar ar,, wh whisk iskey ey,, an and d Wor orce cest ster ersh shir ire e sa sauc uce. e. St Stir ir to comb co mbin ine e in ingr gred edie ient nts s an and d br brin ing g to a boil. Once On ce bo boililin ing, g, red educ uce e th the e heat to medium. Let simmer 20-2 20 -25 5 mi minu nute tes s or un unti till sy syru rupy py.. Baste glaze on meat during the th e la last st 1/2 hou ourr of cooki kin ng ever ev ery y 10 10-1 -15 5 mi minu nute tes. s. Great for Beef or Pork.
12
B e e f
Chinese Chine se Five Five-Spic -Spice e Mari Marinade nade 1/2 cup soy sauce 1/2 cup sherr rry y 1 garl rlic ic clo love ve,, cru rus shed 1 tb tbs. s. fresh gin ing ger, min inc ced 2 tbs. peanut oil 1/2 cup green onio ion ns, thin th inly ly sl slic iced ed 1 tb tbs. s. fi five ve-s -spi pice ce po powd wder er 1/2 tsp. red pepper flakes
Combi bin ne all in ing gredie ien nts in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vacuum sealed or zip top bag, or covered bowl and place in ref efri rige gera rato torr 2 ho hour urs s to ov over erni nigh ght. t. Great for Beef, Poultry, Lamb, Pork, or Vegetables.
Savory Sa vory Italian Marinade 1 cup olive oil 1/2 cup fresh lemon juice 2 tbs. red or white wine vinegar 1/4 cup ba bas sil le lea ave ves, s, roughly chopped 2 tb tbs. s. fresh oregano, rou oug ghly chopped 2 ga garl rlic ic cl clov oves es,, cr crus ushe hed d
Combi bin ne all in ing gredie ien nts in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vacuum sealed or zip top bag, or covered bowl and place in ref efri rige gera rato torr 2 ho hour urs s to ov over erni nigh ght. t. Great for Beef, Poultry, Fish, Lamb, Pork, or Vegetables.
Tomato Tomat o and Basi Basil l Mari Marinade nade 3/4 cup to tom mato puree 1/4 1/ 4 cup ba bals lsam amic ic vi vine nega garr 2 tbs. olive oil 2 tbs. honey 1/4 cup fr fre esh basi sill le lea ave ves s, roug ro ughly hly ch chop oppe ped d 1 small red chil ilii peppe perr, seede ded d and an d ro roug ughl hly y ch chop oppe ped d 1 garl rlic ic clo love ve,, crush she ed 1/2 tsp. salt 1/4 tsp sp.. ground bla lac ck pepper
Combin ine e all in ing gredie ien nts in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vacuum sealed or zip top bag, or covered bowl and place in ref efri rige gera rato torr 2 ho hour urs s to ov over erni nigh ght. t. Great for Beef, Poultry, or Lamb.
13
S a u c e s &
G l a z e s
s e z a l G & s e c u a S f e e B
Balsamic and Merlot Balsamic Beef Mari Marinade nade 1 cup Merlot 1/4 cup olive oil 3 tbs bs.. ba bals lsa amic vin ine egar 2 ga garl rlic ic cl clov oves es,, cr crus ushe hed d 1 tbs. light brown sugar 1 tsp. onion powder 1 tsp. salt 1 tsp. ground sage 1/2 ts tsp p. ground bla lac ck pe pep pper
Combin ine e all in ingr gre edi die ent nts s in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vac va cuu uum m se seal ale ed or zi zip p to top p ba bag, or covered bowl and place in ref efri rige gera rato torr 2 ho hour urs s to ov over erni nigh ght. t.
Teriyaki Teri yaki Glaz Glaze e 1 cup soy sauce 1 cup sherry 1/2 cup honey 2 tbs. orange juice 2 tbs. hoisin sauce 1 tbs bs.. ke ketc tch hup 2 small red chili peppers, split lengthwi leng thwise, se, seed seeded ed
Combin ine e all in ingr gre edi die ent nts s in a sma sm all ll,, heavy sa sau ucepan. St Stir ir to comb co mbin ine e in ingr gred edie ient nts s an and d br brin ing g to a bo boil il ov ove er medi diu um-hig igh h heat. Once On ce bo boililin ing, g, red educ uce e he heat at to mediu ium m. Let si sim mmer 20-25 minu mi nute tes s or un unti till sy syru rupy py.. Re Remo move ve the chili peppers. Baste glaze on meat during the last hour of cook co okin ing g ev ever ery y 10 10-1 -15 5 mi minu nute tes. s. Great with London Broil, flank steak, or ribs.
Sesame Garlic Glaz Glaze e 1 cup soy sauce 1 cup water 1/4 cup honey 2 tbs. sesame oil 2 tbs. garl rlic ic clo love ves, s, min inc ced 1/4 ts tsp p. gin ing ger 2 tbs. se ses same se see eds, li lig ghtl tly y toasted
Combin Comb ine e th the e so soy y sa sauc uce, e, wa wate terr, honey, se ses same oil il,, garli lic c and gin ing ger in a sm sma allll,, heavy saucepa pan n. Stir St ir to co com mbi bine ne in ingr gred edie ient nts s an and d bring to a boil over medium-high heat he at.. On Once ce bo boililin ing, g, red educ uce e he heat at to mediu ium m. Let si sim mmer 200-2 25 minu mi nute tes s or un unti till sy syru rupy py.. Bast ste e meat wit ith h gl gla aze du durrin ing g the la las st 1/2 hour of cook okin ing g ever ev ery y 10 10-1 -15 5 mi minu nute tes. s. Great for Beef, Poultry, or Pork.
14
Beef Recipes Dark and Storm Stormy y Brisk Brisket et 3 - 3 1/2 lb. brisket Rub 2 1/2 ts tsp p. brown sugar 1 ts tsp. p. cur urry ry po powd wder er 1/2 1/ 2 ts tsp. p. gr grou ound nd cu cumi min n 1/4 tsp tsp.. cinna cinnamo mon n 1/4 tsp tsp.. nutm nutmeg eg 1/4 tsp tsp.. clov cloves es 1/2 1/ 2 ts tsp. p. ch chililii po powd wder er 1/2 1/ 2 ts tsp. p. sa salt lt 1/2 1/ 2 ts tsp. p. cay cayen enne ne pe pepp pper er Sauce Juice of 1 lime (about 1/4 cup) 12 oz. ginger beer 3/4 cu cup p molas molasses ses 1/4 1/ 4 cu cup p hone honey y 1 dark rum 1 - 2 jalapenos, sliced (to taste) 3 - 4 cloves of garlic, chopped 2 bay leaves 2 ts tsp. p. liliqu quid id sm smok oke e Kosher salt and fresh ground pepper to taste
Score bri Sco risk ske et on bo botth si sid des and se sett asid ide e. Comb Co mbin ine e in ingr gred edie ient nts s fo forr ru rub b and blend well. Rub all over brisket and let rest for 1-2 hours refrigerated. Comb Co mbin ine e in ingr gred edie ient nts s fo forr sa sauc uce e in a sauce pan, blend well and sim si mmer unti till reduced by 1/2 /2.. Rese Re serv rve e 1/ 1/2 2 fo forr se serv rvin ing. g. Set unit to High and insert rack. Add brisket with the fat cap on top and brush with sauce. Brush with sauce every 30 minute tes s if desi sirred, fli lipp ppin ing g once. Cook for 4-5 hours until bris br iske kett be beco come mes s ve very ry te tend nder er.. Slic Sl ice e th thin inly ly across the gra rain in,, serv se rve e wi with th rem emai aini ning ng sa sauc uce. e. Yield: 6 servings.
Dry Rubb Rubbed ed Beef Short Short Rib Ribs s 3 lbs. bone-in short ribs Rub 1 ts tsp. p. dr drie ied d ro rose sema mary ry 1 ts tsp. p. dr drie ied d or oreg egan ano o 1 ts tsp. p. dr drie ied d ga garl rlic ic 1 ts tsp. p. dr drie ied d sa sag ge 1 ts tsp. p. ko kosh sher er sa salt lt Fres Fr esh h gr grou ound nd pe pepp pper er
Set unit to High and insert rack. In a small bowl, combine rub ru b in ingr gred edie ient nts s an and d bl blen end d we wellll.. Rub all over short ribs. Place on rack and cook for 4-4 1/2 hours unti un till ve very ry te tend nder er.. Yield: 3-4 servings.
15
B e e f
R e c i p e s
s e p i c e R f e e B
Margarita Flank 2 lb. flank steak, scored on both sid si des and se sea asone ned d wit ith h kosh ko she er sa salt lt and pepper 12 oz oz.. can can fr froz oze en le lemo mona nade de,, defrosted 1/2 cu cup p teq tequil uila a 1/4 cup oliv olive e oil Juice of 2 limes 1/3 1/ 3 cup le lemo mon n pr pres eser erve ves s or marmalade 1/2 1/ 2 cu cup p ch chop oppe ped d ci cila lant ntro ro 1 ja jala lape peño ño,, sl slic iced ed
Combin Comb ine e al alll in ingr gred edie ient nts s ex exce cept pt fla lan nk and blend well. Add steak to zip top bag or pan and pour mari ma rina nade de ov over er.. Ma Mari rina nade de fo forr 1 ho hour ur.. Set unit to High and insert rack. Add flank and cook for 2-3 hours rs,, unti till fla lan nk is tende derr. Remo Re move ve me meat at,, sl slic ice e th thin inly ly ac acrros oss s the th e gr grai ain. n. Yield: 3-4 servings.
BBQ Bee Beef f 3 lbs. cubed chuck meat Marinade and Sauce 24 oz oz.. ket ketch chup up 1 cu cup p di dice ced d to toma mato toes es 1/4 1/ 4 cu cup p ci cide derr vi vine nega garr 1 cu cup p br brow own n su suga garr 4 oz. chopp ppe ed green chil ilie ies s (mild or hot) 1/4 cu cup p musta mustard rd 1/2 cu cup p Wor orce ceste stersh rshir ire e sau sauce ce 1 tsp. red red pepper sauce (or to taste) 1 tb tbs. s. liliqu quid id sm smok oke e Fres Fr esh h gr grou ound nd pe pepp pper er
Set unit to High. Combine all ing in gredie ien nts exc xce ept beef in a bowl and blend well. Add beef and coat well. Pour into unit and cook for 5-6 hours until very tender. Yield: 6 servings.
16
Beef Tend Tenderlo erloin in Tips in Chipo Chipotle tle Sauce 3 lb lbs. s. te ten nderl rlo oin ti tip ps Rub 2/3 2/ 3 cu cup p br brow own n su suga garr 1/4 - 1/ 1/2 2 tsp sp.. caye yen nne pepper (to (t o ta tast ste) e) 1/2 1/ 2 ts tsp. p. sal saltt Marinade and Sauce 28 oz oz.. can can cr crus ushe hed d to toma mato toes es 1/4 1/ 4 cu cup p balsa balsami mic c vi vine nega garr 3 chipotles in adobo 1 tb tbs. s. liliqu quid id sm smok oke e 1/3 1/ 3 cu cup p br brow own n su suga garr 1/4 1/ 4 ts tsp. p. grou ground nd al alls lspi pice ce Salt and fresh ground pe pepp ppe er to tast ste e
In a small bowl, add ingredients for rub and combine well. Rub ove verr ti tip ps and refr frig ige erate fo forr 30 min inu ute tes s. In a food process sso or, combi co mbine ne ma marin rinad ade e ing ingre redie dients nts and pulse to blend. Reserve 1/2 for serving (for a thicker sauce, reduce by half prior to serving). Add bee beeff to a zip top bag and pour po ur re rema main inin ing g ma mari rina nade de ov over er and refrigerate for 4 hours or ove vern rnig igh ht. Turn unit to Hig igh h. Ad Add d bee be ef (w (wit ith h marin ina ade de)) and cook forr 2-3 hours unti fo till te ten nder. Se Serrve with re reserv served ed sau sauce. ce. Yield: 4-6 servings.
Beef Tend Tenderlo erloin in Tips in Smo Smoky ky Asi Asian an Sau Sauce ce 3 lb lbs. s. te ten nderl rlo oin ti tip ps Marinade 1 cu cup p hoi hoisi sin n sa sauc uce e 1/4 1/ 4 cu cup p so soy y sa sauc uce e 1/4 1/ 4 cu cup p mi miri rin, n, ri rice ce wi wine ne,, or white wine 3 tb tbs. s. liliqu quid id sm smok oke e 1/2 1/ 2 cu cup p hone honey y 1/2 ts tsp. p. thai chil ilii pa past ste e or simi si mila larr (m (mor ore e if de desi sirred ed)) Juice of 1/2 lime 3 sc scal allilion ons, s, th thin inly ly sl slic iced ed 1/8 1/ 8 ts tsp. p. gr grou ound nd cl clov oves es Fres Fr esh h gr grou ound nd pe pepp pper er
In a large bowl, add all ingr in gred edie ient nts s fo forr ma mari rina nade de an and d blend well ll.. Add tips, coat well and marinade for 1 hour in the ref efri rige gera rato torr. Tur urn n un unit it to Hi High gh and in inse sert rt rack. Place tips on rack and cook forr 3-4 hours unti fo till ve verry te ten nder, brus br ushi hing ng wi with th ma mari rina nade de an and d turn rniing 2 or 3 times, being sure to cook meat for 30 minutes or more mo re af afte terr fi fina nall ap appl plic icat atio ion. n. Yield: 4-6 servings.
17
B e e f
R e c i p e s
18
Pork Sauces & Glazes Hints Hin ts and Tips Your BBQ Pit is equipped with a roasting rack for cooking 3 whole pork country style or baby back ribs or for cooking roasts weighing up to 7 pounds such as pork tenderloin, pork shoulder or pork po rk bu butt tt (S (See ee ins inset ets s on pag page e 6). 6). Remo Re mov ve fa fatt an and d sinew be beffor ore e ma mari rin nat atiing or ba bast stiing. Pork can be marinated up to 2 hours or over ov erni nigh ght. t. Pl Plac ace e me meat at in a va vacu cuum um se seal aled ed or zi zip p to top p bag, ba g, co cov ver ered ed bo bowl wl,, or or us use e wit ith h ou ourr var ariiou ous s rec eciipe pes s for spice rubs, sauces or a combination of tech te chni niqu ques es fo forr ma maxi ximu mum m fl flav avor or.. • Pat marinated meat with paper to tow wels. • Di Disc scar ard d ma mari rina nade de af afte terr us use. e. • Do not use remaining marinade to baste during dur ing coo cookin king. g.
19
P o r k S a u c e s &
G l a z e s
Sweet Swe et and So Sour ur Gla Glaze ze 6 tbs. cold water 2 tb tbs. s. co corn rnst star arch ch 1 1/2 cups pineapple juice 1/4 cup whit ite e wine vinegar 2 tbs. soy sauce 2 tbs. sugar 1/4 tsp sp.. ground gin ing ger
In a small bowl, dissolve the corn rnst sta arch in into to the water and sett asid se ide e. Combin ine e th the e remain in-ing ingredients in a small, heavy sauc sa ucep epan an.. St Stir ir to co comb mbin ine e in ingr greedients and bring to a boil over medi me dium um-h -hig igh h he heat at.. On Once ce bo boililin ing, g, reduce th the e heat to mediu ium m. Whis Wh isk k in th the e co corn rnst star arch ch mi mixt xtur ure. e. Let simmer for 18-20 minutes or until un til syr syrupy upy.. Baste glaze on meat during the last 1/2 hour of cooking ever ev ery y 10 10-1 -15 5 mi minu nute tes. s. Great for Poultry or Pork.
s e z a l G & s e c u a S k r o P
Sweet and Sou Sour r Mari Marinade nade 1 cup pin ine eapple ju juic ice e 1/4 cup whit ite e vi vin negar 3 tbs. brown sugar 1 tbs bs.. fr fre esh gin ing ger, min inc ced 1 tbs. soy sauce 1/4 cup green onio ion ns, thin inly ly sliced
Combin ine e all in ingr gre edi die ent nts s in a bowl and sti tirr to thoroughly combin ine e. Pla lac ce meat in a vacuum sealed plastic bag or zip top bag, or covered bowl for 2 hours to overnight. Great for Pork, Beef, Poultry, Fish.
Apple App le Ging Ginger er Mari Marinade nade 3/4 cup apple juice or appl ap ple e ci cide derr 1/4 cup oil 2 tbs. white win ine e vinegar 1/4 cup fr fre esh gin ing ger, fin ine ely chopped 1 tbs. soy sauce 1 tb tbs. s. pr prep epar ared ed mu must sta ard 1 ts tsp. p. red pe pepp ppe er fl fla ake kes s (o (opt ptio iona nal) l)
20
Combin Comb ine e al alll in ingr gred edie ient nts s in a bowl and stir to thoroughly combine. Place meat in a vacuum seal se aled ed or zi zip p to top p ba bag, g, or co cove verred bowl for 2 hours to overn rniight. Great for Chicken or Pork.
Orange Oran ge Mapl Maple e Glaz Glaze e 1 1/2 cups orange juice 1/2 cup maple syrup 1/4 cup red bell pepper, fine fi nely ly di dice ced d 1/4 cup apple cider or apple juice juic e 1 tb tbs. s. yell llo ow must sta ard 2 tbs. teriyaki or soy sauce 1 tbs. orange zest
Combin Comb ine e th the e or oran ange ge ju juic ice, e, mapl ma ple e sy syru rup, p, red pe pepp pper er,, app pple le cide ci derr, mu must star ard d an and d te teri riya yaki ki sa sauc uce e in a small, heavy saucepan. Stir to co comb mbin ine e in ingr gred edie ient nts s an and d br brin ing g to a boil over medium-high heat. Onc On ce boil ilin ing g, reduce the heat to medi diu um. Let si sim mmer 20-25 minutes or until syrupy. Use a ladle to skim the foam off the surf su rfa ace of the gla laz ze and dis isc card. Baste glaze on meat during the last hour of cooking every 10-15 10 -15 min minute utes. s. Great for Poultry or Pork.
Chinese Chine se BBQ Glaz Glaze e 3 tbs. hoisin sauce 3/4 cup water 1/4 cup rice wine 1 garl rlic ic clo love ve,, min inc ced 1 ts tsp. p. fresh gin ing ger, min inc ced
Combi bin ne all in ing gredie ien nts in a sma sm all ll,, heavy sa sau ucepan. Sti tirr to combine and bring to a boil over medi me dium um-h -hig igh h he heat at.. On Once ce bo boililin ing, g, reduce heat to medium and let sim si mmer 18-20 min inu ute tes s or unti till syrupy. Baste glaze on meat during the last 1/2 hour of cooking ever ev ery y 10 10-1 -15 5 mi minu nute tes. s. Great for Poultry, Beef or Pork.
21
P o r k S a u c e s &
G l a z e s
Sweet Apple Glaz Glaze e 1 1/2 cups apple cider 1/4 cup app pple le cid ide er vin ine ega garr 1/4 cup apple jelly 1/8 tsp sp.. ground gin ing ger 1 tsp. honey
s e z a l G &
Combin Comb ine e th the e ap appl ple e ci cide derr, vin vi negar, apple je jell lly y and gin ing ger in a small, heavy saucepan. Stir to comb co mbin ine e in ingr gred edie ient nts s an and d br brin ing g to a bo boil il ov ove er medi diu um-hig igh h heat. Once boil ilin ing g, reduce the heat to mediu ium m. Let sim imm mer 20-25 minu mi nute tes s or un unti till sy syru rupy py.. Baste glaze on meat during the last hour of cooking every 10-1 10 -15 5 min minute utes. s. Great for Poultry or Pork.
s e c u a S k r o P
22
Pork Recipes BBQ Baby Back Rib Ribs s 2 racks of baby back ribs, 1 1/2 - 2 lbs. each Sauce 1/2 1/ 2 ts tsp. p. on onio ion n po powd wder er 2 cu cups ps ke ketch tchup up 2 tbs tbs.. Wor Worce ceste stersh rshir ire e sa sauc uce e 1/4 cu cup p molas molasses ses 1/4 1/ 4 cu cup p brow brown n su suga garr 2 tb tbs. s. liliqu quid id sm smok oke e 1/2 1/ 2 ts tsp. p. ho hott pe pepp pper er sa sauc uce e
Turn unit to High, insert rack to accommoda datte rib ibs s. Rin inse se and dry the ribs. In a bowl, combine the sauc sa uce e ingr ingred edie ient nts s an and d bl blen end d we wellll.. Rese Re serv rve e 1/ 1/2 2 fo forr se serv rvin ing. g. Li Libe bera ralllly y coat each side of ribs with sauce. Place ribs in rack and cook for 5 hours or until ribs are very tender and can be easily separated. Brush the ribs with sauce seve se vera rall ti time mes s du duri ring ng co cook okin ing g forr bett fo tte er fla lavo vorr. Se Serv rve e wit ith h rese re serve rved d sau sauce ce.. Yield: 4-6 servings.
23
P o r k
R e c i p e s
Marinated Pork Smoth Marinated Smothered ered in Collards Coll ards and Onion Onions s
s e p i c e R k r o P
3 1/2 - 4 lbs. pork roast 2 sweet onions, peeled and slic sl iced ed to 1/ 1/4" 4" thi thick ck 1 1/2 lb. collard greens, clea cl eane ned, d, tr trim imme med d an and d sl slic ice ed into int o 1/ 1/2" 2" ribb ribbons ons 1/4" 1/ 4" baco bacon, n, di dice ced d an and d co cook oked ed unti un till go gold lden en 2 clo love ves s of garl rlic ic,, chop opp ped 2 cu cups ps ch chic icke ken n br brot oth h Marinade 8 cloves of garlic 16 oz. jar of roasted red peppers, drained 1 - 2 jalapeño peppers (to taste) 1/4 cup oliv olive e oil Juice of 1/2 lemon 1 tb tbs. s. wh whit ite e wi wine ne vi vine nega garr 1 tb tbs. s. fr fre esh th thym yme e Salt Sa lt and pepper
Rinse and pat the pork roa oast st dr dry y. Co Comb mbin ine e th the e ma mari rina nade de ingredients in a blender or food proc pr oces esso sorr to co comb mbin ine. e. Re Rese serv rve e 1/4 cup. Place pork in a zip top bag or baking dish and pour mari ma rina nade de ov over er,, co coat at an and d ref efri rige gerrate for 2-4 hours (or overn rniight). Turn unit to High. Add onio onions, ns, coll collar ard d gre greens, ens, bacon, garl rlic ic and broth th.. Pla lac ce pork on top and cook for 3 hours or unt ntil il the meat the herm rmo omete terr rea eads ds 16 165º 5ºF F. Re Rem mov ove e po pork rk fr from om unit, let rest for 5 minutes. Add rese re serv rved ed ma mari rina nade de to co collllar ards ds and onio ion ns and st stir ir to in inc corp rpor ora ate te.. Slic Sl ice e pork in into to 1/4" slic slices. Ad Add d back to collards and onions and cook for 30 more minutes. Serve the slices of pork smothered with the th e co collllar ards ds an and d on onio ions ns.. Yield: 6-8 servings.
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Spice Rubb Spice Rubbed ed Pork Tend Tenderlo erloin in with wit h Smo Smoky ky Whi Whiske skey y Apr Aprico icot t Gla Glaze ze 3 po pork rk te tend nder erlo loin ins, s, ab abou outt 1 lb lb.. eac each h Rub 4 ts tsp. p. ko kosh sher er sa salt lt 2 ts tsp. p. gr grou ound nd cum umin in 1 ts tsp. p. gar garlilic c po powd wder er 1 ts tsp. p. grou ground nd co cori rian ande derr 1/2 1/ 2 ts tsp. p. gr grou ound nd gi ging nger er 1 1/2 dried thyme 1/2 1/ 2 ts tsp. p. gro groun und d pe pepp pper er Glaze 1/4 1/ 4 cu cup p whis whiske key y 1 cu cup p apric apricot ot pr pres eser erve ves s 1 ts tsp. p. min mince ced d gi ging nger er 1 clo love ve min inc ced garl rlic ic 2 ts tsp. p. liliqu quid id sm smok oke e 1/2 1/ 2 ts tsp. p. cru crush shed ed red pe pepp pper er flakes Salt Sa lt and peppe perr
Turn unit to High and insert rack. Rinse and dry the tenderloin lo ins s. Trim them of any silv lve er skin. Combin ine e the rub in ing gredie ien nts in a bowl and rub evenly over the tend te nder erlo loin ins. s. Pl Plac ace e te tend nder erlo loin ins s on rack in unit and cook for 1 hour. In a small saucepa pan, n, combi bin ne the th e in ing gredi die ent nts s of the gla laz ze. Bring to a simmer and reduce to thic th icke ken, n, ab abou outt 10 mi minu nute tes. s. Di Divi vide de in tw two o, rese serv rvin ing g half for se serv rvin ing g. Brus Br ush h lilibe bera ralllly y on te tend nder erlo loin ins s an and d cook for 30 more minutes until temp te mper erat atur ure e on a me meat at th ther ermo mome me-ter rea eads ds 16 165º 5ºF F. Re Remo move ve fr from om unit, let rest for 5 minutes, cut into in to 1/ 1/4" 4" sl slic ices es.. Po Pour ur re rema main inin ing g glaze over the sliced pork. Yield: 6-8 servings.
Pork Po rk Ri Ribs bs wi with th an He Herb rb Ru Rub b 4 racks of baby back pork ribs, about 1 1/2 - 2 lbs. each oliv ol ive e oi oill Rub 4 tb tbs. s. ko kosh sher er sa salt lt 2 ts tsp. p. gr grou ound nd bl blac ack k pe pepp pper er 4 tb tbs. s. dr drie ied d ros osem emar ary y 4 tb tbs. s. dr drie ied d or oreg egan ano o 4 tb tbs. s. dr drie ied d sa sage ge 4 tb tbs. s. gar garlilic c po powd wder er 4 tb tbs. s. gr grou ound nd an anis ise e se seed ed
Turn unit to High and insert rack ra ck to ac acco comm mmod odat ate e ri ribs bs.. Rinse and dry the ribs. In a bowl, comb co mbin ine e th the e ru rub b in ingr gre edi dien ents ts an and d blen bl end d we wellll.. Brush each side of ribs with oli liv ve oil il.. Lib ibe era rall lly y coat each sid ide e of ribs with the rub. Place ribs in rack and cook for 6 hours or until rib ibs s are ve very ry te ten nder. Yield: 8-10 servings.
25
P o r k
R e c i p e s
Pork Sh Shoul oulder der with Balsamic Slath Slather er
s e p i c e R k r o P
7-7 1/2 lbs. boneless pork shou sh ould lder er,, ri rins nsed ed an and d dr drie ied d 1/2 cu cup p rais raisins ins 3/4 3/ 4 cu cup p balsa balsami mic c vi vine nega garr 1/4 cup oliv olive e oil 10 cloves of garlic 3 tb tbs. s. fr fres esh h ros osem emar ary y 1 1/2 ts tsp. p. salt Fres Fr esh h gr grou ound nd pe pepp pper er
Using a paring knife, make 8-10 cuts on both sides of pork should sho ulder er.. Co Combi mbine ne all ing ingre redie dient nts s exc xce ept pork in fo foo od process sso or and pulse to combine well ll,, but not pureed. Using a small spoon, inse in sert rt sl slat athe herr mi mixt xtur ure e in into to cu cuts ts and all over pork as well. Place into a pan and marinade overnight in refrig refrigerator erator.. Set unit to High and insert rack. Place pork on rack and cook for 7-8 hours unti till ve very ry tende derr. Remove pork rk,, pour ou outt ju juic ice es, skim sk im fat and se serrve shoul uld der slic sl iced ed wi with th ju juic ice e po pour ured ed ov over er.. Yield: 10-12 servings.
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Poultry Sauces & Glazes Hints Hin ts and Tips Tips:: Your BBQ Pit is equipped with a roasting rack (See (S ee in inse sets ts on pa page ge 6) fo forr co cook okin ing g 11-2 2 wh whol ole e ch chic ickkens, en s, tu turk rkey ey or ch chic icke ken n an and d tur turke key y pi piec eces es we weig ighi hing ng up to 7 pounds. Poultry can be marinated 2 hours to overnight in a vacuum sealed or zi zip to top ba bag, or used with our various recipes for spice rubs, or flavorful sauces or a co com mbi bina nati tion on of th thes ese e si sim mpl ple e te tech chn niq ique ues s. Marinate poultry overn rniight with one of our rubs or marinades and baste during the slow roasting process with a glaze or sauce as much or as little as de desi sirred ed.. Preparing Meat: Rem Re mov ove e giz izz zar ards ds,, nec eck k an and d gi gibl blet ets s be befo forre mar ariinati na ting ng an and d roa oast stin ing. g.
P o u l t r y S a u c e s &
G l a z e s
27
Lip Smackin‘ BBQ Sauce 4 tbs. canola or vegetable oil 2 small red onions, peeled and finely fin ely ch chop opped ped 3 garli lic c clo love ves s, fi fin nely choppe ped d 1 le lem mon, ju juic ice ed 1 cup brow own n su sug gar, packe ked d 1/2 cup cid ide er vin ine ega garr 1 cup ketchup 2 tb tbs. s. Wor orce cest ster ersh shir ire e sa sauc uce e 1 tsp. hot pepper sauce, or to taste 1/2 1/ 2 ts tsp. p. ch chililii po powd wder er
On st stov ovet etop op,, set set to me medi dium um-high heat, place oil, onions and garl ga rlic ic.. Sa Saut uté é un unti till ga garl rlic ic an and d onio on ions ns ar are e so soft fte ene ned d an and d liligh ghtl tly y brow br owne ned. d. St Stir ir in rem emai aini ning ng ingr in gred edie ient nts s an and d si simm mmer er ge gent ntly ly for about 5 minutes. Great for Poultry, Beef, or Pork.
Classic Class ic BBQ Sauce s e z a l G & s e c u a S
2 tsp. canola oil 3 tbs bs.. oni nio on, fin ine ely chop opp ped 3/4 cup ke ketc tch hup 2 tbs. chili sauce 2 tbs. white vinegar 2 tb tbs. s. Wor orce cest ster ersh shir ire e sa sauc uce e 1 tbs. honey 1/2 ts tsp p. chil ilii powder 1/4 tsp sp.. garl rlic ic po pow wder
Heat the canola oil in a small, heav he avy y sa sauc ucep epan an ov over er medi me dium um-h -hea eat. t. Ad Add d th the e on onio ions ns and cook 4-5 minutes until soft and beginning to brown. Add the ketc ke tchu hup, p, ch chililii sa sauc uce, e, vi vine nega garr, Wor orcest cestersh ershire ire sauc sauce, e, hon honey ey,, chililii po ch powd wder er,, an and d ga garl rlic ic po powd wder er.. Cook Co ok 66-7 7 mi minu nute tes, s, st stir irri ring ng of ofte ten. n. Great for Poultry, Beef, or Pork.
y r t l u o P
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Coconut Coconu t Ging Ginger er Mar Marinad inade e 1 13.5 oz. can unsw swe eete ten ned coco co conu nutt mi milk lk 2 tb tbs. s. gin ing ger, pe pee ele led d and choppe ped d 1 tbs. soy sauce 2 ga garl rlic ic cl clov oves es,, cr crus ushe hed d 1/2 cup fresh lemon juice 1/2 cup chicken broth or stock 1 tbs. rice wine vinegar 2 tbs. dark sesame oil 1 small red chili pepper, split lengthwise, seeded 1/4 cup green onio ion ns, th thiinly slilic ced 1/2 tsp. red pepper flakes (opt (o ptio iona nall fo forr ex extr tra a sp spic icin ines ess) s)
Combi bin ne all in ing gredie ien nts in a bow bo wl. Pla lac ce meat and mari rin nade in a zip top bag and shake to comb co mbin ine. e. Pl Plac ace e in re refr frig iger erat ator or 2 hours to ove vern rnig igh ht. Great for Beef, Poultry, Fish, Lamb, or Pork.
Thai Curr Curry y Mari Marinade nade 1 cup soy sauce 1/2 cup dry white wine 1/4 cup li lig ght brown su sug gar, packed 1 lime, juice and zest removed and an d re rese serv rved ed 1 orange, juice and zest removed and an d re rese serv rved ed 1/2 cup peanut oil 2 small red chili peppers, split lengthwise, seeded 1 tb tbs. s. fresh gin ing ger root, choppe ped d 1 tbs. curry powder 1/4 1/ 4 cu cup p ci cila lant ntrro le leav aves es,, wa wash shed ed and an d ch chop oppe ped d
Combi bin ne all in ing gredi die ent nts s in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vacuum sealed or zip top bag, or covered bowl and place in ref efri rige gera rato torr 2 ho hour urs s to ov over erni nigh ght. t. Great for Beef, Chicken, Fish, Lamb, Pork, or Vegetables.
29
P o u l t r y S a u c e s &
G l a z e s
Sweet Honey Honey-Basi -Basil l Mari Marinade nade 1/2 cup honey 1 cup red wine vinegar 2 ga garl rlic ic cl clov oves es,, cr crus ushe hed d 1 la larrge sha hall llo ot, pe pee ele led d and roug ro ughly hly ch chopp opped ed 2 tbs. soy sauce 1/3 cup orange juice 1/4 cup white wine 1/2 cup fr fre esh basi sil, l, washed and an d ro roug ughl hly y ch chop oppe ped d 1/2 tsp. salt 1/2 tsp sp.. ground bla lac ck pepper
Combin ine e all in ingr gre edi die ent nts s in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vacuum sealed or zip top bag, or covered bowl and place in ref efri rige gera rato torr 2 ho hour urs s to ov over erni nigh ght. t. Great for Poultry or Pork.
South Sout h of th the e Borde Border r Mari Marinade nade s e z a l G & s e c u a S y r t l u o P
12 oz. beer 1/2 cup canola or vegetable oil 1/2 cup fresh lemon juice 1/2 cup fresh lime juice 1/2 tsp sp.. chil ilii powde derr 1/2 tsp sp.. cumin powder 2 small red chili peppers, split lengthwise, seeded 1 tsp. orange zest 1/4 cup li lig ght brown su sug gar, packed 2 ga garl rlic ic cl clov oves es,, cr crus ushe hed d
Combin ine e all in ing gredie ien nts in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vacuum sealed or zip top bag, or covered bowl and place in ref efri rige gera rato torr 2 ho hour urs s to ov over erni nigh ght. t. Great for Beef, Poultry, Lamb, or Pork.
Honey Hone y Mustar Mustard d Mari Marinade nade 3/4 cup mustard, Dijon or yellow 1/4 cup honey 1/2 cup white wine 1/4 cup oil 1 tsp. dried herbs such as tarra ta rrago gon, n, or oreg egan ano, o, ba basil sil and/ an d/or or th thym yme e 1/2 tsp. salt Pinc Pi nch h gr grou ound nd bl blac ack k pe pepp pper er
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Combin ine e all in ing gredie ien nts in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vacuum sealed or zip top bag, or covered bowl and place in ref efri rige gera rato torr 2 ho hour urs s to ov over erni nigh ght. t.
Citrus Citru s Soy Mari Marinade nade 1 cup fresh lime juice 1/2 cup orange juice 1/2 cup oil 4 tbs. soy sauce 4 tbs. red wine vinegar 4 tbs. light brown sugar 1/2 ts tsp. p. gr gro ound bl bla ack peppe perr
Combi bin ne all in ing gredie ien nts in a bowl bo wl.. St Stir ir th thor orou ough ghly ly to co comb mbin ine. e. Place meat and marinade in a vacuum sealed or zip top bag, or covered bowl and place in ref efri rige gera rato torr 2 ho hour urs s to ov over erni nigh ght. t. Great for Beef or Poultry.
Coconut Cocon ut Curr Curry y Glaz Glaze e 2 cups chicken stock 1/2 cup rice wine 1/4 cup soy sauce 3 tbs. packed light brown sugar 1-2 tsp. red curry paste 1/2 1/ 2 cu cup p un unsw swee eete tene ned d co coco conu nutt milk 2 tb tbs. s. sh shrred edde ded d co coco conu nut, t, to toas aste ted d (optional)
Combin Comb ine e th the e ch chic icke ken n st stoc ock, k, ric ri ce win ine e, so soy y sauce, brown sug uga ar, and curry paste in a small, heavy sauc sa ucep epan an.. St Stir ir to co comb mbin ine e in ingr greedients and bring to a boil over mediummed ium-high high hea heat. t. Onc On ce boi oili lin ng, reduc uce e th the e heat to medium. Let simmer for 20-25 minutes or until syrupy. Add the coconut mil ilk k and le lett si sim mmer addi ad diti tion onal al 2 mi minu nute tes. s. Transfer the glaze to a large mix ixin ing g bowl. Gentl tly y to toss ss cooke ked d poultry in the glaze and serve. Garn Ga rnis ish h wi with th to toas aste ted d co coco conu nutt if de desi sire red. d.
Chinese Chine se Chick Chicken en Glaze 1 cup soy sauce 1 cup water 1/2 cup sh she err rry y 3 tbs. light brown sugar 1 tb tbs. s. fresh gin ing ger, min inc ced 1 garl rlic ic clo love ve,, min inc ced 1 tsp. five spice powder
Combi bin ne all in ing gredi die ents in a sma sm all ll,, heavy sa sau ucepan. St Stir ir to comb co mbin ine e in ingr gre edi dien ents ts an and d br brin ing g to a boil over medi diu um-hig igh h heat. Onc On ce boil ilin ing g, reduce heat to mediu ium m. Let si sim mmer 20-25 min in-ute tes s or unt ntil il sy syru rup py. Tra ran nsfe ferr th the e glaze to a large mixing bowl. Gently toss cooked poultry in the gla laze ze and se serrve ve.. Garn rnis ish h wit ith h toas to aste ted d co coco conu nutt if de desi sirred ed..
31
P o u l t r y S a u c e s &
G l a z e s
32
Poultry Recipes Whole Wh ole Chicke Chicken n with Lemon Lemon,, Thyme and Garl Garlic ic 3-4 lb lbs s. whole chic icke ken n 1 le lem mon, cut in into to 1/4" sl slic ice es 6 cloves of garlic, sliced 100-1 15 sp spri rig gs of fr fre esh thy hym me 1 tb tbs. s. oli liv ve oil Kosh Ko sher er sa salt lt Fres Fr esh h gr grou ound nd pe pepp pper er
Rinse and dry the chicken inside and out. Using your fingers, loosen the skin from the body bo dy.. Ev Even enly ly tu tuck ck le lemo mon n sl slic ices es,, garlic and thyme under the skin, as well as several slices and sprigs in the cavity of the bird. Rub the outside with olive oil and season well with salt and pepp pe pper er.. Pl Plac ace e ch chic icke ken n in ra rack ck and cook on High for 3-4 hours or until a meat th the erm rmom ome ete terr read re ads s 18 180° 0°F F Yield: 4 servings.
P o u l t r y
R e c i p e s
33
Lemon Lime Chick Chicken en 4 spl plit it chic icke ken n br bre east sts s (bone in and skin on) Juice of 1 lemon and 1 lime (abo bou ut 1/2 cup) 1/2 cup oliv olive e oil 1/2 1/ 2 cup fi fine nely ly mi minc nced ed sw swe eet onion 2 tb tbs. s. dri dried ed pa pars rsle ley y 8 cloves of garlic, minced (abo bou ut 1/4 cup) 1/2 1/ 2 ts tsp. p. cru crush shed ed red pe pepp pper er flakes Salt Sa lt and pepper
Rinse and dry the chicken breasts and place in a zip top bag or bow owl. l. Combin ine e all in ing gredients except chicken in bowl and blend well. Pour 3/4 of marinade ove verr chic icke ken n and mari rin nate for 1 hour. Reserv rve e th the e remain ind der of the ma marin rinad ade. e. Remo Re move ve ch chic icke ken n fr from om ma mari ri-nade na de (d (dis isca carrd us used ed ma mari rina nade de)) and place chicken on rack. Cook on High for 1 1/2-2 hours until meat me at th ther ermo mome mete terr in inse sert rted ed in th the e thickest part of the meat reads 170º 17 0ºF F. Po Pour ur res eser erve ved d ma mari rina nade de over ov er ch chic icke ken n wh when en se serv rvin ing. g. Yield: 4 servings.
Chicken Chicke n Picad Picadillo illo s e p i c e R y r t l u o P
2 lb lbs. s. bonele less ss sk skin inle les ss chic ch icke ken n th thig ighs hs,, tr trim imme med d of any vi visi sib ble fa fatt 2 1/ 1/2 2 cu cups ps cru crush shed ed to toma mato toes es 1 cu cup p rais raisin ins s 2 chip ipo otl tle e pe pep ppers in ado dob bo 1/8 1/ 8 cu cup p ci cide derr vi vine nega garr 3/4 3/ 4 cu cup p chi chipo potl tle e sa sauc uce e 1 tsp tsp.. cinn cinnam amon on 2 clo love ves s garli lic c 1 ts tsp. p. sa salt lt
Rinse and dry chicken and place in a bowl. In a bl ble end nde er or foo ood d pr pro ocess sso or, comb co mbin ine e al alll in ingr gred edie ient nts s ex exce cept pt chicken and pulse to blend (do not pu purree). Po Pou ur ove verr chic icke ken n and toss to coat. Place chicken on rack in unit and cook on Low for 5 hours until the chicken is very ver y te tend nder er.. Using the tines of 2 forks, shred the chicken and cook for 1 hour more. Yield: 6 servings.
34
Chicken Chicke n Mole Verde 3 lb lbs. s. bo bone nele less ss sk skin inle less ss ch chic icke ken n thig igh hs, tr trim imm med of any visi vi sibl ble e fa fatt 1 jar (8.25 oz.) of mole verde 1 15 oz. can of diced tomatoes 1 1/2 - 2 cup ch chicken broth
Rinse and dry chicken and place in a bowl. In a separate bowl bo wl,, co comb mbin ine e mo mole le,, to toma mato toes es and broth and stir to blend. Add chic icke ken n and to toss ss well ll.. Mari rin nate for 2+ hours. Place chicken on rack and cook on Low for 4 hours or until very ve ry te ten nde derr and readin ing g 170°F on a mea eatt th ther ermo mome mete terr. Yield: 6-8 servings.
Honey Roasted Pean Peanut ut Crusted Cruste d Chicke Chicken n 3-4 lb lbs. s. whole chic icke ken n 1 ts tsp. p. pe pean anut ut oi oill 3/4 3/ 4 cu cup p ho hone ney y roa oast sted ed sa salt lted ed pean pe anut uts, s, ch chop oppe ped d 3/4 3/ 4 cu cup p ho hone ney y 2 tb tbs. s. soy sauce 1/4 1/ 4 ts tsp. p. cay cayen enne ne pe pepp pper er Salt and peppe perr
Rinse and dry chicken and season with salt and pepper. In a sma sm all bo bow wl, combin ine e peanut oil il,, 1 tsp. of soy and 1 tsp. of honey. Blend and brush on the chicken. Tra ran nsfe ferr chic icke ken n to rack in unit it.. Cook on High for 3-4 hours or unti un till a meat th the erm rmo ome mete terr rea eads ds 180°F. Whilile Wh e ch chic icke ken n is co cook okin ing, g, comb co mbin ine e th the e re rema main inin ing g in ingr gred ediients in a small pan, heat gently whil ile e stirring to melt honey and combi bin ne and se sett asid ide e. When chic ch icke ken n is fi fini nish shed ed,, remo move ve fr from om unit, place on a serving dish and let sit for a moment and then pour po ur ho hone ney y mi mixt xtur ure e ov over er ch chic icke ken, n, sprinkle with chopped peanuts. Yield: 4 servings.
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P o u l t r y
R e c i p e s
Honey Mustard Win Wings gs 4 lb lbs. s. ch chic icke ken n win ing gs, 1/2 drum ums s and an d wi wing ngs s (t (tip ips s rem emov oved ed)) 1 cu cup p ho hone ney y 1 cu cup p mu musta stard rd 1 tbs. soy sauce or tamari 2 tbs bs.. sesa sesam me oil 1 tsp. cr crushed red pepper or hot sauc sa uce e (t (to o ta tast ste e) 1/2 1/ 2 ts tsp. p. ga garl rlic ic po powd wder er 3 tb tbs. s. ch chop oppe ped d gr gree een n on onio ion n Fres Fr eshl hly y gr grou ound nd pe pepp pper er
s e p i c e R y r t l u o P
Rinse and pat dry the chicken. In a large bowl, place all remaining in g in ingr gred edie ient nts s an and d bl blen end d we wellll.. Add chic chicken ken and mar marinat inate e in the refri rig gerato torr fo forr 2 hours rs.. Se Sett unit to High. Spoon the chicken wings into in to th the e st ston onew ewar are, e, res eser ervi ving ng th the e mari rin nade. Cook th the e chic icke ken n for 2 hours, stirring once or twice. Transf sfe er the marin ina ade to a sauc sa ucep epan an,, si simm mmer er an and d re redu duce ce by 1/4-1/2. During the 3rd hour of cooki kin ng, br bru ush the redu duc ced mari ma rina nade de on onto to th the e wi wing ngs. s. To serve, spoon the wings out of the stoneware and serve with any an y re rema main inin ing g re redu duce ced d ma mari rina nade de.. Serves 8-10 as an appetizer.
Tomato Tomat o Fire Wings 4 lb lbs. s. ch chic icke ken n win ing gs, 1/2 dr dru ums and an d wi wing ngs s (t (tip ips s rem emov oved ed)) 1/2 1/ 2 cu cup p ci cide derr vi vine nega garr 1/4 1/ 4 cu cup p can canol ola a oi oill 1-6 oz. can of tomato paste 2 ts tsp. p. cr crus ushe hed d red pe pepp pper er 1 tbs tbs.. must mustar ard d 1 tsp sp.. hot hot peppe perr sauce 1 ts tsp. p. ch chililii po pode derr 1 ts tsp. p. gar garlilic c po powd wder er 2 tb tbs. s. liliqu quid id sm smok oke e 1 tbs tbs.. Wor Worce ceste stersh rshir ire e sau sauce ce 1/3 1/ 3 cu cup p wate waterr
Rinse and pat dry the chic ick ken. In a large bowl, place all remaining in g in ingr gred edie ient nts s an and d bl ble end we wellll.. Add chic chicken ken and mari marinat nate e in the refri rig gerato torr fo forr 2 hours rs.. Se Sett unit to High. Spoon the chicken wing wi ngs s in into to th the e st ston onew ewar are, e, res eser ervi ving ng th the e ma mari rina nade de.. Co Cook ok th the e chic icke ken n fo forr 2 hours rs,, st stir irri rin ng once or tw twic ice. e. Tra rans nsffer th the e mari rin nade to a sa sauc uce epa pan n, si simm mmer er an and d red educ uce e by 1/4-1/2. During the 3rd hour of cooki kin ng, br bru ush the redu duc ced mari ma rina nade de on onto to th the e wi wing ngs. s. To serve, spoon the wings out of the stoneware and serve with any an y re rema main inin ing g re redu duce ced d ma mari rina nade de.. Serves 8-10 as an appetizer.
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Sticky Stick y Smoky Wings 4 lb lbs. s. ch chic icke ken n win ing gs, 1/2 dru rum ms and wi wing ngs s (t (tip ips s rem emov ove ed) 1 1/ 1/4 4 cu cup p ke ketc tchu hup p 1/2 1/ 2 cu cup p molas molasses ses 3 tb tbs. s. liliqu quid id sm smok oke e 1 tbs tbs.. Wor Worce ceste stersh rshir ire e sa sauc uce e 1 tb tbs. s. cid cider er vi vine nega garr 1 tb tbs. s. ca cano nola la oi oill 2 tb tbs. s. br brow own n su suga garr hot pepper sauce to taste Rinse and pat dry the chicken. In a large bowl, place all remaining in g in ingr gred edie ient nts s an and d bl blen end d we wellll..
Add chic chicken ken and mari marinat nate e in the th e refri rig gera rattor for 2 hours rs.. Set unit to High. Spoon the chicken wing wi ngs s in into to th the e st ston onew ewar are, e, res ese erv rv-ing the marinade. Cook the chic icke ken n for 2 hours rs,, sti tirr rrin ing g once or tw twic ice. e. Tra rans nsfe ferr th the e ma mari rina nade de to a saucepan, simmer and reduce by 1/4 /4--1/2 /2.. Durin ing g th the e 3rd hour of cookin ing g, brush the red educ uced ed ma mari rina nade de on onto to th the e wings. To serve, spoon the wings out of the stoneware and serve with any an y rem emai aini ning ng red educ uced ed ma mari rina nade de.. Serves 8-10 as an appetizer.
Turkey Turke y Breast Breast with Cran Cranberr berry y Orange Oran ge Glaz Glaze e 2-4 lb 2-4 lbs. s. bo bone nele less ss tu turk rkey ey br bre eas astt Butche But cher’ r’s s twin twine e Brine: 1 gallon cool water 1/2 1/ 2 cu cup p kos koshe herr sa salt lt 1/2 1/ 2 cu cup p br brow own n su suga garr 2 ci cinn nnam amon on st stic icks ks 1 cu cup p ap appl ple e ci cide derr vi vine nega garr 1/2 1/ 2 or ora ang nge, e, ju juic ice e sq sque ueez ezed ed in into to water and 1/2 orange added 1 tbs. pep pepper percorns corns 1 tb tbs. s. wh whol ole e al alls lspi pice ce 1 tb tbs. s. who whole le cl clov oves es 3 cl clov oves es ga garl rlic ic,, sm smas ashe hed d Cranberry Orange Glaze: 16 oz oz.. ca can n wh whol ole e cr cra anb nber erry ry sa sauc uce e 1/2 1/ 2 cu cup p or oran ange ge ma marm rmal alad ade e 1/2 1/ 2 ts tsp. p. gr grou ound nd cl clov oves es 1/4 1/ 4 cu cup p ci cide derr vi vine nega garr 1 ts tsp. p. Di Dijo jon n mu must star ard d 1 ts tsp. p. cru rush shed ed red pe pepp pper er 1 1/2 ts tsp p. sa salt lt Fres Fr esh h gr grou ound nd pe pepp pper er
Combi bin ne bri rin ne in ing gredie ien nts in a large pot and stir to blend. Add turkey breast to brine for 4-6 hour ho urs. s. Sh Shor ortl tly y be befo forre rem emov ovin ing g turk tu rke ey from bri rin ne, combin ine e th the e ingredients of the glaze in a small sau sa ucepan, gently heat to melt the ingr in gred edie ient nts. s. Re Remo move ve fr from om he heat at and reserv rve e 1 cup fo for se serv rvin ing. g. Remo Re move ve tu turk rkey ey fr from om br brin ine, e, dis di scard bri rin ne and pat tu turk rke ey dry ry.. Brush the turkey breast with the glaze, roll and tie into a bundle. Brus Br ush h tu turk rkey ey ag aga ain in.. Cook on High for 2 1/2-3 hour ho urs, s, un unti till th ther ermo mome mete terr re read ads s 180º 0ºF F. Remove ve,, le lett rest for 5-10 minu mi nute tes s be befo forre rem emov ovin ing g tw twin ine, e, slic sl ice e in into to 1/ 1/44-1/ 1/2" 2" sl slic ices es an and d serv se rve e wi with th res eser erve ved d gl glaz aze. e. Yield: 4-8 servings.
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P o u l t r y
R e c i p e s
Smoky Maple Glaz Glazed ed Turke Turkey y 7 lb. turkey 2 cup real mapl ple e sy syrrup 2/3 cu cup p whis whiskey key 1/4 1/ 4 cup liq liqui uid d sm smok oke e 1/2 cu cup p Wor orce ceste stersh rshir ire e sau sauce ce 2 tb tbs. s. mi minc nced ed fr fres esh h gi ging nger er 4 tsp tsp.. must mustar ard d 1/4 1/ 4 cup se sesa same me oi oill 1 ts tsp. p. cr crus ushe hed d red pe pepp pper er (to (t o ta tast ste) e) 2 ts tsp. p. ko kosh sher er sa salt lt
Rin inse se and dry tu turrke key y, in insi sid de and an d ou out. t. Co Comb mbin ine e rem emai aini ning ng ingredients in a bowl and blend. Pou Po ur ove verr tu turrke key y and mari rin nade over ov erni nigh ght, t, tu turni rning ng se seve vera rall ti time mes. s. Set unit to High and insert rack. Remo Re move ve tu turk rkey ey fr from om ma mari rina nade de,, place in BBQ Pit and reserve mari rin nade. Cook tu turk rke ey for 6-8 hour ho urs s un unti till me meat at th ther ermo mome mete terr reads 180ºF. In fin ina al hour, add rese re serv rved ed ma mari rina nade de to sa sauc ucep epan an,, simmer and reduce by 1/2. Brush on turkey 2 or 3 times. Remove tu turrke key y fr from om unit it,, le lett rest for 10 minutes, then slice and serve serve with with re remain maining ing reduced marinade.
s e p i c e R y r t l u o P
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Side Dish &Dessert Recipes Enjoy! Some of the following Side Dish and Dessert recipes can be made in a Crock-Pot® Sl Slow ow Co Cook oker er.. Th They ey are perf pe rfec ectt ac acco comp mpa ani nim men ents ts to yo your ur BBQ Pi Pitt meal meal!!
Country Scalloped Potatoes ®
for Crock-Pot Slow Cook Cooker er 6 med ediu ium m po pota tato toes es,, th thin inly ly sl slic iced ed 1 la larrge onio ion n, th thin inly ly sl slic ice ed 1 cup ch ched edda darr ch che ees ese, e, sh shrred edde ded d 1/2 1/ 2 cu cup p fr fres esh h It Ital alia ian n pa pars rsle ley y, minced 10 bu butt tton on mu mush shrroo ooms ms,, th thin inly ly sliced 1/2 cup milk 1/2 1/ 2 cu cup p bu butt tter er,, me melt lted ed 1/2 tsp tsp.. pap paprik rika a 1/2 1/ 2 ts tsp. p. bl blac ack k pe pepp pper er 1/2 1/ 2 ts tsp. p. sal saltt
Lightl Ligh tly y gr grea ease se th the e st ston onew ewar are e ® of a Crockk-P Pot Slo Slow w Co Cooke okerr. Alternate Alte rnate laye layers rs of pota potatoe toes, s, onio on ions ns,, ch chee eese se,, pa pars rsle ley y an and d mush mu shrroo ooms ms in th the e st ston onew ewar are. e. In a small bowl, combine the milk, butt bu tter er,, pa papr prik ika a, pe pepp pper er an and d sa salt lt.. Pour this mix ixtu turre ove verr th the e in ing gredie ien nts in the slo low w cooke kerr. Cove verr, cook on Low for 7 to 9 hours or on High for 3 to 4 hours.
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S i d e D i s h e s & D e s s e r t s
Macaroni and Cheese ®
for Crock-Pot Slow Cooke Cooker r 3 cups cooke ked d macaroni 1 tb tbs. s. but butte terr or mar arga gari rine ne,, melted 2 cups eva vap pora ratted mil ilk k 3 cu cups ps sh shrred edde ded d ch ched edda darr cheese 1/4 cup oni nio on, chopped 1 ts tsp. p. sa salt lt 1/4 tsp tsp.. pepp pepper er
Add ingr ingredie edients nts to ston stonewa eware re of Cr Croc ock-P k-Pot ot® Slo Slow w Co Cooke okerr. Cook on High for 2 to 3 hours, stirri sti rring ng tw twice ice..
Blue Ch Cheese eese But Butterm termilk ilk Col Cole e Sla Slaw w
s t r e s s e D & s e h s i D e d i S
Salad: 4 cups shredded red or green cabb ca bba age or a co comb mbin inat atio ion n (about 1/2 of a large head) 1 la larrge ca carr rrot ot,, sh shrred edde ded d 1 sta talk lk cele lery ry,, th thin inly ly sl slic ice ed 1 Gra ran nny Smit ith h apple le,, cored wit ith h ski kin n on, sh shrredde ded d 6-8 68 ra radi dish shes es,, sh shre redd dded ed 1/2 cup th thin inly ly sl slic ice ed sc sca all llio ion ns 3 tb tbs. s. mi minc nced ed fr fres esh h pa pars rsle ley y Salt Sa lt and pe pep pper Dressing: 4 oz oz.. blue blue ch chee eese se,, cr crum umbl bled ed,, plu lus s so som me for garn rnis ish h 1/2 1/ 2 cu cup p ma mayo yonn nnai aise se 1/3 1/ 3 cu cup p bu butt tter ermi milk lk 1 1/2 tb tbs. s. cid cide er vi vin negar 4 ts tsp. p. su suga garr
Combin ine e all in ingr gre edi die ent nts s in a food fo od pr proc oces esso sorr un unti till al almo most st smoo sm ooth th.. Tra rans nsfe ferr dr dres essi sing ng to a larrge bo la bowl wl.. Add all vege vegetab tables les to bow bowll with the dressing and toss well to combine. Season with salt and pepp pe pper er.. Ga Garni rnish sh wi with th ad addi diti tion onal al blue bl ue ch chee eese se..
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Cole Slaw 1 head cabbage, gra ratted fi fin ne 2 cu cups ps may ayon onna nais ise e 1/2 1/ 2 ts tsp. p. vi vine nega garr 1 sm sma all onio ion n, fin ine ely chopp ppe ed 1 ts tsp. p. su suga garr 1 ts tsp. p. pep peppe perr
Combin Comb ine e gr grat ated ed ca cabb bbag age e with all ingredients in a large bow bo wl. Refri rig gerate 1 hour pr prio iorr to se serv rvin ing. g.
3-Bean 3-Be an Sala Salad d 1 can (15 oz.) green beans 1 can (15 oz.) kidney beans (dra (d rain ined ed an and d ri rins nsed ed)) 1 can (15 oz.) wax beans 1 onio ion n, th thin inly ly sl slic ice ed 3/4 cup sugar 2/3 cup vin ine egar 1/3 cup ve veg geta tab ble oi oill 1/2 1/ 2 ts tsp. p. sal saltt 1/2 1/ 2 tsp tsp.. pepp pepper er 1/2 1/ 2 ts tsp. p. cel celer ery y sa salt lt
Combi bin ne all in ing gredie ien nts in a larrge bo la bow wl and refri rig gera ratte at le lea ast 12 hours prior to serving.
Corn Bread 1 egg 1 1/3 cups milk 1/4 cup vegeta tab ble oil 2 cups corn meal mix 1 can (8 oz.) cream-style corn 1 cup sour cream
Heat oven to 425°F. Grease a 9 inch iron skillet or baking pan. Beat the egg in a large bowl, adding in milk, oil, sour cream, creamed corn rn,, and corn meal mix ix.. Sti tirr unt ntil il ju jus st dampened. Pour Po ur in into to pr prep epar ared ed sk skilille lett or pan. Bake 30 minutes or until toot to othp hpic ick k in inse sert rted ed in into to ce cent nter er come co mes s ou outt cl cle ean an..
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S i d e D i s h e s & D e s s e r t s
Tradition Trad itional al Cucu Cucumber mber Salad 4 cucumbers – pe peele led d and dic ice ed 8 oz. sour cream 8 oz. plain yogurt 1/2 cup diced onion 2 clo love ves s garli lic c, min inc ced 1 tb tbs. s. fr fre esh di dillll,, ch chop oppe ped d Salt and pepper to taste
Drain Drai n cu cucu cumb mber ers s to rem emov ove e exce ex cess ss mo mois istu ture re.. Co Comb mbin ine e so sour ur crea cr eam, m, yo yogu gurt rt,, on onio ion, n, ga garl rlic ic an and d dil ill. l. Ad Add d cucumbers and tos oss s gently to coat. Season with salt and an d pe peppe pperr.
Fresh Tomato Salad 4 mediu ium m si size zed d to tom mato toe es 3 plu lum m tomato toe es juice juic e of 1 lar large ge lime 1 small bunch cil ila antro chopped 1/3 cup orange juice 1 ts tsp. p. ho hone ney y 1/4 1/ 4 ts tsp. p. sa salt lt 1/4 tsp tsp.. pepp pepper er
Cut tomatoes into 1/4 inch thic th ick k sl slic ices es.. Co Comb mbin ine e lilime me ju juic ice e with wi th ci cila lant ntrro, or ora ang nge e ju juic ice, e, ho hone ney y and an d sa salt lt.. Arrange Arra nge slic slices es of toma tomato to on a plat pl atte terr. Dr Driz izzl zle e wi with th dr dre ess ssin ing g an and d spri sp rink nkle le wi with th sa salt lt an and d pe pepp pper er..
Sweet Potat Potato o Cass Casserole erole ®
for Crock-Pot Slow Cook Cooker er
s t r e s s e D & s e h s i D e d i S
2 lb lbs. s. sw swee eett po pota tato toes es,, ma mash shed ed 1/2 cup margari rin ne or bu buttte terr, melted 2 tb tbs. s. su suga garr 2 tb tbs. s. br brow own n su suga garr 1 tb tbs. s. or oran ange ge ju juic ice e 2 eggs, beaten 1/2 cup milk 1/3 1/ 3 cu cup p pe peca cans ns,, ch chop oppe ped d 1/3 cup brown sugar 2 tb tbs. s. fl flou ourr 2 tb tbs. s. mar marga gari rine ne or bu butt tter er,, me melt lted ed
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Lightl Ligh tly y gr grea ease se th the e st ston onew ewar are e ® of a Crockk-Po Pott Slo Slow w Co Cooke okerr. In a large bowl, mix the sweet pota po tato toes es,, 1/ 1/3 3 cu cup p ma marrga gari rine ne,, sugar and brown sugar. Beat in the orange juice, eggs and milk. Tra rans nsfe ferr to th the e st ston onew ewar are. e. Comb Co mbin ine e pe peca cans ns,, 1/ 1/3 3 cu cup p brown sugar, flour and 2 tbs. marga gari rin ne and spr pre ead ove verr th the e pot ota ato toe es. Cov ove er and cook on High for 3 to 4 hours.
Peach Peac h Cobb Cobbler ler ®
for Crock-Pot Slow Cook Cooker er 2 lb lbs. s. fr fres esh h or ca cann nned ed pe peac ache hes, s, sliced 2/3 cups oats 2/3 cup flour 2/3 cup light brown sugar 1/2 1/ 2 tsp tsp.. gr groun ound d cin cinna namo mon n 1/4 1/ 4 tsp tsp.. nut nutme meg g 3/4 cup soft fte ene ned d bu buttte terr
Place the peaches in the ston st onew ewar are e of a Cr Croc ockk-Po Pott® Slow Cook Co oker er.. Co Comb mbin ine e oa oats ts,, fl flou ourr, brow br own n su suga garr, ci cinn nnam amon on an and d nutm tme eg and po pou ur ove verr peaches. Add the butt butter er and stir unti untill crumbly. Cook on Low for 3 hours rs..
Homestyle Homesty le Appl Apple e Brown Betty ®
for Crock-Pot Slow Cook Cooker er 6 cups app pple les, s, pe pee ele led, d, cored and cut into slices 3 cups bread crumbs 1/2 cup brown sugar 1 tsp tsp.. cinn cinnam amon on 1 ts tsp. p. nut nutme meg g 1/8 1/ 8 ts tsp. p. sal saltt 1/2 1/ 2 cup butt tte er or margari rin ne, melted 1/4 1/ 4 cup waln lnu uts, fin ine ely chopped chop ped (opt (optiona ional) l)
Place the apples in the bottom of the stoneware of a Crock-Pot® Slow Cooker. In a mixing bowl, comb co mbin ine e th the e br brea ead d cr crum umbs bs,, cinn ci nnam amon on,, nu nutm tmeg eg,, sa salt lt,, br brow own n suga su garr, bu butt tter er an and d wa waln lnut uts. s. Sprread mix Sp ixtu turre ove verr the apple les s in the stoneware. Cover cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours.
S i d e D i s h e s &
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D e s s e r t s
NOTES
E T A D P U O T Y T K N H A R R W A U A G E G N L A LIMITED ONE-YEAR WARRANTY
Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty please follow these procedures: 1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for replacement (with proof-of-purchase). 2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty service visit:
www.rivalproducts.com
Or, you may write to Rival c/o The Holmes Holmes Group, attention: Consumer Returns, 32B Spur Drive, El Paso, TX 79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession of the consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state.
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®
©2005 The Holmes Group, Inc. Printed in China Crock-Pot ® is a registered trademark of The Holmes Group, Inc
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