Louisiana Grills 44 Inch Built-In Wood Pellet Grill User Manual - Manuel (Page 30)

30
ENGLISH
BEER CAN CHICKEN
Makes 2 - 6 Servings
Ingredients:
1 whole Chicken
1.8-2.7 kg / 4-6 lbs
1 can Beer, any kind
45 ml /3 tbsp Seasoning
Suggested Wood Pellet Flavor: Hickory / Apple / Competition
Instructions:
1. Preheat grill, then reduce to 135-177°C / 275-350°F.
2. Open can, and pour half of the beer into a glass to drink. Leave
half in the can, and make a few more holes in the top of the can
to increase ventilation. Add a ¼ of the seasoning to the can.
3. Rinse chicken thoroughly and pat the exterior dry with paper
towel. Add a 1/4 of the rub inside the cavity of the chicken. With
the remaining seasoning, rub the outer surface of the chicken.
4. Insert the upright can into the cavity of the chicken, place on
the grill, and close the grill lid. Cook until the chicken is golden
brown and crispy; internal temperature should reach 74°C/165°F.
5. Using tongs, carefully remove the upright chicken and can from
the grill. Let rest for five minutes, then carefully remove the can
from the cavity of the chicken. Be cautious not to spill, as the
liquid will be hot.
6. Carve chicken and serve.
Variation: NON- ALCOHOLIC, BEER-CAN CHICKEN
Using the same instructions as above, but substitute the can of beer
with a can of your favorite non-diet cola, fruit juice, or water with
additional seasoning.
BARBECUE RIBS
Makes 4 - 6 Servings
Ingredients:
1.3-1.8 kg / 3-4 lbs Ribs
Meaty pork spareribs / loin back ribs
45 ml / 3 tbsp Oil
5 ml / 1 tsp Salt
5 ml / 1 tsp Pepper
2 whole Onions (chopped)
30 ml / 2 tbsp Vinegar
30 ml / 2 tbsp Worcestershire sauce
125 ml / ½ c. Apple Juice or Soda
5 ml / 1 tsp Paprika
5 ml / 1 tsp Chili Powder
Suggested Wood Pellet Flavor: Hickory / Competition / Apple
Instructions:
1. Preheat grill, then reduce to low temperature of 82-107°C /
180-225°F.
2. Prepare ribs by peeling off the tough layer of skin on the back
side. Season the ribs with salt and pepper, to taste.
3. Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.
4. Mix remaining ingredients in a saucepan and bring to a boil. Let
sauce boil for five minutes to thicken.
5. Remove from grill. Turn grill up to 176°C / 350°F.
6. Place each rack into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the
pouch shut.
7. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
8. Open the pouch. The meat will have exposed the rib ends and
be very tender. Turn grill up to high temperature of 260°C /
500°F. Place ribs back on the grill and baste with sauce on both
sides of ribs.
9. Once the sauce is caramelized and the ribs are sticky, remove
from grill and serve.
Variation: MEMPHIS-DRY METHOD
Turn grill up to high temperature of 260°C / 500°F. Place ribs back
on the grill and season with a dry seasoning or rub. Sear the ribs,
remove from grill and serve.
SIRLOIN STEAK WITH SWEET ONION &
PEPPERS
Makes 4 Servings
Ingredients:
2 Steak, Top Sirloin
1" thick, cut into 4 pieces.
0.45kg/1 lb
10 ml / 2 tsp Seasoning or rub
5 medium Sweet Onions (coursed chopped)
2 whole Bell Peppers (all kinds, chopped)
60 ml / 4 tbsp Soy Sauce
60 ml / 4 tbsp Olive Oil
Dash Salt
Suggested Wood Pellet Flavor: Hickory / Mesquite / Whiskey
Instructions:
1. Preheat grill, then reduce slightly to 218°C / 425°F.
2. Season both sides of the steak with the seasoning or rub. Cover
and refrigerate at least 1 hour.
3. Place onions and bell peppers into a covered tray of aluminum
foil. Mix soy sauce and olive oil together, then drizzle over tray.
Sprinkle with salt. Seal the foil packet completely.
4. Place the foil on the grill for 10 – 15 minutes or until vegetables
are soft and tender. Remove from grill, and keep covered.
5. Place steaks on grill. Sear each side, flipping every few minutes.
6. Grill until desired doneness, then remove from grill. Place on
serving plates and top with warm vegetables.