Limited Warranty; Conditions - Pit Boss PB820FBC Instrucciones Y Recetas

BEER CAN CHICKEN
Makes 2 - 6 Servings
Ingredients:
1 Whole Chicken
1.8-2.7 kg / 4-6 lb
1 Beer (chilled)
28.3 g /12 oz. can
29.5-44.3/ 2-3 "Pit Boss" - Chicken Rub
ml/tbsp
Suggested Pit Boss Wood Pellet Flavor: Hickory / Apple /
Competition Blend
Instructions:
1. Preheat barbecue then reduce to MEDIUM (135°C/275°F -
177°C/350°F).
2. Pull tab off the chilled beer. Pour 1/2 can into a frosty mug. Leave
1/2 in the can to be used for recipe. Using a church key-style can
opener, make a few more holes in top of beer can.
3. Rinse chicken, inside and out, under cold running water. Drain
and plot dry with paper towels. Sprinkle 1/4 of the rub inside the
cavity of the chicken. Rub 1/2 of the rub on the entire outside
of the bird.
4. Spoon remaining rub into the beer can. Carefully insert the
upright can into the cavity of the chicken.
5. Place the upright can and chicken on the middle of the cooking
grid. Cover grill and cook the chicken until it is golden brown
and crispy. Using an instant read thermometer, insert it into the
thickest part of the thigh, but not touching the bone. Internal
temperature should be 74°C/165°F to 77°C/170°F. 1 1/4 to 1/12
hours.
6. Using tongs, carefully transfer upright chicken to serving platter.
Let rest 5 minutes, then carefully remove the chicken from the
can, be careful not to spill the HOT liquid. Carve, quarter or half
the chicken and serve.
NON- ALCHOHOLIC BEER-CAN CHICKEN
Using the same method as above, but substitute the can of beer
with a can of your favorite non-diet cola, fruit flavor soda, root beer
or water with extra seasoning.
EASY RANCH CHICKEN SATAY
Makes 2 - 6 Servings
Ingredients:
0.45/1 Boneless, Skinless Chicken Breast
kg/lb.
118/½ Prepared Ranch or Italian Salad Dressing
ml/Cup
Salt and Pepper to taste
Suggested Pit Boss Wood Pellet Flavor: Apple / Pecan / Cherry
Instructions:
30
All manuals and user guides at all-guides.com
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TIP: Most prepared salad dressings make very quick, easy and tasty
marinades for meats, poultry or fish.
The "Pit Boss" wood pellet barbecue line, manufactured by Dansons
Inc., carries a one (1) year limited warranty for from the date of sale
to the original owner only, against defects and workmanship on all
steel parts, (excluding the burn pot), and one (1) year on electrical
components. There is no specific warranty on the paint, burn pot,
flame deflector, grill cover and all gaskets or against damage caused
from corrosion.
CONDITIONS OF LIMITED WARRANTY
During the term of the limited warranty, Dansons' obligation
shall be limited to furnishing a replacement for covered, failed
components, F.O.B. point of shipment. As long as it is within the
warranty period, Dansons' will not charge for repair or replacement
for parts returned, freight prepaid, if the part(s) are found by
Dansons' to be defective upon examination. Dansons' shall not
be liable for transportation charges, labor costs, or export duties.
Except as provided in this CONDITIONS OF WARRANTY paragraph,
repair or replacement of parts in the manner and for the period of
(or chicken thighs)
time stipulated here under shall constitute the fulfillment of all
direct and derivate liabilities and obligations from Dansons to you.
The warranty coverage begins on the original date of purchase
and proof of date of purchase, or copy of original bill of sale, is
required to validate the warranty.
Preheat barbecue then reduce to HIGH (218°C/425°F).
Cut breast, lengthwise, into 0.63 cm/ 1/4" or slightly thicker
pieces. Rinse the chicken under cold running water and blot dry
with a paper towel.
Place chicken slices into a plastic zip-lock type bag. Pour the
Ranch salad dressing into the bag with the chicken. Sprinkle
with a little salt and pepper. Zip bag closed and carefully shake
bag, coating chicken evenly with the liquid. Place in refrigerator
for 1 to 2 hours, or overnight. Turn and shake bag once or twice
so the chicken marinades evenly.
Soak long wooden skewers in water for a minimum of 30
minutes.
When ready to cook, weave the chicken strips, in and out like a
ribbon, onto the wooden skewers.
Brush the cooking grid with oil. Place the sates on the hot grid
and grill until cooked, 2 to 3 minutes per side. When done the
chicken will turn white and be firm. Good for a main entrée or
as an appetizer.

LIMITED WARRANTY