Louisiana Grills 44 Inch Built-In Wood Pellet Grill User Manual - Manuel (Page 29)

29
ENGLISH
SAUSAGE WITH MANGO CHUTNEY
Makes 4 - 6 Servings
Ingredients:
2 Mangoes (finely chopped)
0.9 kg / 2 lbs Italian Sausage (hot or mild)
10 ml / 2 tsp Fresh Parsley (minced)
15 ml / 1 tbsp Red Pepper (diced)
10 ml / 2 tsp Honey
½ Red Onion (diced)
½ bulb Fennel (diced)
5 ml / 1 tsp Lime Juice
Pinch Salt
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Preheat grill, then reduce to low or medium temperature of
82-107°C / 180-225°F.
2. Place sausages on grill, spaced evenly apart. Rotate every ten
minutes so all sides are grilled.
3. Combine all remaining ingredients to make the chutney. Chill
until ready to serve.
4. Slice grilled sausage diagonally, then serve with side of chutney.
BLUE CHEESE STEAK
Makes 4 Servings
Ingredients:
4 Steak, T-bone or Rib-Eye
2.54cm / 1" thick
0.28-0.62 kg / 10-12 ounces each
113 g / 4 oz. Blue Cheese (crumbled)
50 ml / ¼ c. Green Onion (thinly sliced)
Suggested Wood Pellet Flavor: Hickory / Competition / Whiskey
Instructions:
1. Preheat grill, then leave or reduce slightly to 204-260°C /
400-500°F.
2. Trim excess fat from meat and discard.
3. Place steaks on grill. Sear each side, flipping every few minutes.
4. Reduce heat to medium temperature of 135-163°C / 275-
325°F . Flip the steaks a final time. Combine blue cheese and
onions. Sprinkle over steaks, close grill lid, and grill until desired
doneness. Check doneness by cutting a slit in meat near the
bone.
Variation: REVERSE-SEAR METHOD
Reduce grill to a low temperature of 82°C / 180°F , then place steaks
on grill. Smoke for 5 to 15 minutes. Once smoked to desired doneness,
turn grill up to a high temperature of 204-260°C / 400-500°F and
sear to your liking.
CLASSIC BACKYARD BURGERS
Makes 4 - 6 Servings
Ingredients:
900 g /2 lbs Ground Beef or Buffalo
15 ml / 3 tsp Seasoning
2 whole Eggs, room temperature
500 ml / 2 c. Bread Crumbs (Dried, Fine)
6 - 8 Hamburger / Kaiser Buns
6 - 8 slices Cheese (slices, thin)
30 ml / 2 tbsp Butter
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Preheat grill, then leave or reduce slightly to 204-260°C /
400-500°F.
2. Combine meat, seasoning, eggs and bread crumbs in a mixing
bowl and blend together. Divide the meat into portions, and
gently shape into patties to fit the buns. Make patties about 1.9
cm / ¾ inches thick.
3. Place patties on grill. Grill six minutes per side, taking care not
to press down on the meat. Test for doneness, using a meat
thermometer; internal temperature should reach 71ºC / 160ºF.
Meat may turn pink on the outside due to smoking.
4. In the last few minutes of grilling, brush buns with butter and
lightly toast on the grill.
5. Remove buns, burgers when done. Top the burgers with cheese
to melt, and serve.
TIP: A slightly fattier meat makes for a juicier burger. For a lean
alternative, try ground buffalo.
BACON BASIL SHRIMP ON A STICK
Makes 4 - 6 Servings
Ingredients:
24 large Shrimp (peeled, deveined)
24 whole Fresh Basil Leaves
24 slices Bacon (sliced thin)
Suggested Wood Pellet Flavor: Cherry / Apple
Instructions:
1. Soak wooden skewers in water for 1 hour.
2. Preheat grill, then reduce to medium temperature of 135-
163°C / 275-325°F.
3. Wrap a piece of shrimp and basil leaf in a thin slice of bacon, then
thread onto skewer, leaving space between pieces.
4. Place skewers on grill, and cook until shrimp are white and
tender, and the bacon is nicely browned. Shrimp grill quickly;
take care not to overcook. Turn skewers often to avoid burning.
5. Remove from heat and serve.