Broil King Regal Regal 500 Freestanding Smart Wood Pellet Grill Owner's Manual - Manuel (Page 10)

RECIPES
10
BBQ RUB*
• 2 tablespoons brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon cumin
• 2 teaspoons dry mustard
• 2 teaspoons paprika
• 2 tablespoons chili powder
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 tablespoon oregano
*Try the Broil King ® The Perfect BBQ Spice Rub™ (#50975) or
The Perfect KC BBQ Rub™ (#50978) for fantastic results.
SMOKED CHICKEN
• Preheat pellet grill using the “Smoke” setting (225°F/107°C).
• 1 whole chicken, separated, or chicken pieces, thighs, wings,
drumsticks.
• Rub chicken pieces with BBQ rub, let stand 30 minutes
• Arrange chicken on cooking grids.
• Cook 1 hours.
• Increase heat in pellet grill using the ROAST setting
(350°F/176°C).
• Cook 1-2hrs until internal temperature reaches (165°F/74°C).
• Cover, let stand 10 minutes.
• Serve and enjoy .
RIBS
• Preheat pellet grill using the SMOKE setting (225°F/107°C).
• 4 racks pork ribs.
• Peel membrane from ribs.
• Season liberally with barbecue rub.
• Add water pan with apple juice to smoker (if desired)
• Arrange ribs on cooking grids.
• Cook 4 hours or until desired doneness is achieved.
• If desired, remove ribs from grill, wrap in foil and rest for 30
minutes. Increase heat in pellet grill to (350°F/ 176°C).
• Place ribs back on the grill and apply barbecue sauce at this
time and finish 10 minutes.
• Remove from grill, cover and let stand 10 minutes
• Serve and enjoy.
PULLED PORK
• Preheat pellet grill using the “Smoke” setting (225°F/107°C)
• 4 – 5 lb. Pork Shoulder (Smaller cuts will often be labelled
Boston Butt or picnic shoulder)
• Season liberally with BBQ rub.
• Place pork shoulder on cooking grids
• Cook 1 hour per pound to an internal temperature of at least
(185°F/ 85°C).
• Remove from grill, wrap with foil, let stand 30 minutes
• Pull apart using Broil King® Meat Claws (#64070).
• Apply sauce as desired.
THE PERFECT STEAK GRILLING GUIDE
MARINADE INGREDIENTS*
4 steaks (preferably New York Strip), 1” thick
2 cloves garlic minced or pressed
2 tablespoons of Worcestershire sauce
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
*Try the Broil King® The Perfect Steak™ marinade or The Perfect
BBQ™ (#50990) sauce for fantastic results.
PREPARING THE STEAKS
Trim excess fat from the steaks. In a heavy, resealable plastic bag
combine the remaining ingredients. Marinate the steaks for 1 hour
at room temperature or up to 24 hours in the refrigerator. If
refrigerating, bring steaks close to room temperature 1 hour before
grilling for more even cooking.
PERFECT GRILLING TIPS
Brush grids with a high smoke point oil and preheat the pellet
grill using the GRILL setting (600°F/315°C).
A. Place food on the barbecue at a 45° angle and cook
according to the timing on the cooking charts found on page
7.
B. Turn the steak over grilling on the same 45° angle.
C. Turn the steak over and grill on the opposite 45° angle.
D. Finally, turn the steak over and grill on the same 45° angle.
(see the perfect steak grilling guide on page 6)