Pit Boss PLATINUM LOCKHART PB2180LK Instrucciones Y Recetas página 37

POOR MAN'S BURNT ENDS
Makes 4 - 6 Servings
Ingredients:
125 ml / ½ c. Barbecue Sauce (any kind)
50 g / ¼ c. Brown Sugar
1.36 kg / 3 lbs Chuck Roast
60 ml /4 tbsp Pit Boss® Sweet Heat Rub Seasoning
Suggested Wood Pellet Flavor: Competition Blend
Instructions:
1. Fire up your Pit Boss Smoker and set the temperature to 275°F.
2. Season your chuck roast liberally on all sides with Sweet Rib Rub.
Insert a temperature probe into the thickest part of the chuck roast
and place the roast on the smoker.
3. Smoke the roast until the internal temperature reaches 165°F. Wrap
the chuck roast in aluminum foil and return to the smoker until the
internal temperature is 195°F, about 1 hour.
4. Remove the wrapped roast from the smoker and allow to rest for
15-20 minutes. Cut into 3/4 inch cubes and transfer to a disposable
aluminum pan. Sprinkle with 1/4 cup brown sugar and drizzle with
most of the BBQ sauce, reserving a couple of tablespoons for later.
Toss to coat all the burnt ends with the sauce.
5. Place the pan on the grill, close the lid and cook for an additional 1
1/2 to 2 hours, or until the sauce is thickened and the burnt ends are
tender. Remove from the smoker and serve.
BACON WRAPPED CHEESY STUFFED JALAPEÑOS
Here's a game day appetizer with a kick and we're not talking about field
goals. No, these Bacon Wrapped Stuffed Jalapeños deliver a creamy, crunchy,
spicy and flavorful punch with every bite.
Stuffed jalapeños wrapped with bacon are always a favorite and this one has
the bonus of being made on a Pit Boss® Pellet Grill which of course will give
them the added flavor of wood fire.
Makes 4 - 6 Servings
Ingredients:
12 Pieces Bacon Strips, (cut in half)
225 g / 8 oz Cream Cheese, Room Temperature
1 Garlic Cloves, Chopped
12 Fresh Jalapeño Peppers
250 ml /1 c. Mozzarella Cheese, Shredded
2 ml/ ½ tsp Smoked Paprika
24 Toothpicks
Suggested Wood Pellet Flavor: Hickory Blend
Instructions:
1. Start your Grill on ''smoke'' with the lid open until a fire is
established in the burn pot (3-7 minutes). Preheat to 300°F.
2. Begin cutting the jalapeño peppers in half lengthwise, removed the
seeds along with the center membrane, and set aside.
3. Next, beat the cream cheese, mozzarella cheese, garlic, and paprika
together until fully combined, add salt to taste, then spoon fill all 24
jalapeño halves evenly.
4. Wrap each stuffed jalapeño with a half slice of bacon and stick a
toothpick in the center to keep the bacon in place.
5. Place each stuffed pepper on the grill, and grill for about 25 minutes.
6. Remove from the grill and serve immediately.
Tip: For even more smoky flavors, start the recipe on smoke mode for 30
minutes before grilling.
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