Broil King Crown Crown™ 500 Freestanding Smart Wood Pellet Grill Owner's Manual - Manuel (Page 9)

RECIPES
9
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 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
A. Brush grids with a high smoke point oil and preheat the pellet
grill using the GRILL setting (600°F/315°C). 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 7)