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RECIPES
BBQ RUB*
2 tablespoons brown sugar
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1 tablespoon cumin
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2 teaspoons dry mustard
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2 teaspoons paprika
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2 tablespoons chili powder
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1 teaspoon onion salt
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1 teaspoon celery salt
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1 teaspoon garlic powder
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1 tablespoon oregano
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*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).
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1 whole chicken, separated, or chicken pieces, thighs, wings,
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drumsticks.
Rub chicken pieces with BBQ rub, let stand 30 minutes
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Arrange chicken on cooking grids.
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Cook 1 hours.
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Increase heat in pellet grill using the ROAST setting
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(350°F/176°C).
Cook 1-2hrs until internal temperature reaches (165°F/74°C).
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Cover, let stand 10 minutes.
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Serve and enjoy.
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RIBS
Preheat pellet grill using the SMOKE setting (225°F/107°C).
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4 racks pork ribs.
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Peel membrane from ribs.
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Season liberally with barbecue rub.
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Add water pan with apple juice to smoker (if desired)
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Arrange ribs on cooking grids.
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Cook 4 hours or until desired doneness is achieved.
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If desired, remove ribs from grill, wrap in foil and rest for 30
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minutes. Increase heat in pellet grill to (350°F/ 176°C).
Place ribs back on the grill and apply barbecue sauce at this
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time and finish 10 minutes.
Remove from grill, cover and let stand 10 minutes
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Serve and enjoy.
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PULLED PORK
Preheat pellet grill using the "Smoke" setting (225°F/107°C)
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4 – 5 lb. Pork Shoulder (Smaller cuts will often be labelled
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Boston Butt or picnic shoulder)
Season liberally with BBQ rub.
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Place pork shoulder on cooking grids
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Cook 1 hour per pound to an internal temperature of at least
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(185°F/ 85°C).
Remove from grill, wrap with foil, let stand 30 minutes
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Pull apart using Broil King® Meat Claws (#64070).
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Apply sauce as desired.
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THE PERFECT STEAK GRILLING GUIDE
MARINADE 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
Brush grids with a high smoke point oil and preheat the pellet
grill using the GRILL setting (600°F/315°C).
A.
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 6)
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