Ochs - The Complete Pit Boss Wood Pellet Grill & Smoker Cookbook: 600 Amazingly Delicious, Foolproof Recipes for Beginners and Advanced Users
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- Book:The Complete Pit Boss Wood Pellet Grill & Smoker Cookbook: 600 Amazingly Delicious, Foolproof Recipes for Beginners and Advanced Users
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Are you looking for the fantastic device for delicious BBQ and grilled meals? If yes, keep reading.Burgers and hot dogs are just fine for backyard get-together, but if you want to heat things up and become the grilling and smoking legend of the neighborhood, pick up the Complete Pit Boss Wood Pellet Grill & Smoker Cookbook. Things really get cooking when you perfect the art of smoking any type of meat with this pellet grill cookbook.I know you will think it will be challenging to use this type of grill because you have no experience. You are also not sure how or what to make your meat soft and juicy like you always dreamed of.But this will not be a problem anymore! This Complete Pit Boss Wood Pellet Grill & Smoker Cookbook will take you from 0 to a Pitmaster.Heres a quick gist of the magic stored in the cookbook:600 Yummiest Grilled RecipesGet access to 600 delicious Grill and Smoker recipes with different types of meats (pork, beef, lamb, poultry), fish and seafood and vegetables. You will find a variety of recipes for every occasion- brunch, dinner, snacks and even dessert!Designed for Both Beginners and Advanced UsersWe have kept the cookbook raw, real and simple, so if you are a beginner there is no better place to start than here. And if you are an expert, this cookbook is sure to change the game!Intro to Pit Boss GrillWhat Pit Boss Grill is, its structure and component, the uses of its various parts, advantage of the grill, and more.Straightforward StepsEach recipe is complete with clear and concise instructions on how to grill, smoke, bake, or roast by unlocking the full power of the Pit Boss Grill.
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Daniel Murray
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The Complete Pit Boss Wood Pellet Grill & Smoker Cookbook
600 Amazingly Delicious, Foolproof Recipes for Beginners and Advanced Users
Dan V. Ochs
Copyright 2021 By Dan V. Ochs All Rights Reserved
This book is copyright protected. It is only for personal use. You cannot amend, distribute, sell, use, quote or paraphrase any part of the content within this book, without the consent of the author or publisher.
Under no circumstances will any blame or legal responsibility be held against the publisher, or author, for any damages, reparation, or monetary loss due to the information contained within this book, either directly or indirectly.
Disclaimer Notice:
Please note the information contained within this document is for educational and entertainment purposes only. All effort has been executed to present accurate, up to date, reliable, complete information. No warranties of any kind are declared or implied. Readers acknowledge that the author is not engaged in the rendering of legal, financial, medical or professional advice. The content within this book has been derived from various sources. Please consult a licensed professional before attempting any techniques outlined in this book.
By reading this document, the reader agrees that under no circumstances is the author responsible for any losses, direct or indirect, that are incurred as a result of the use of the information contained within this document, including, but not limited to, errors, omissions, or inaccuracies.
Table of Content
Introduction
Today, the interest in BBQ is growing like never before, with local competitions springing up all over and slow-cooked, smoked meats making their way from hard-to-find back-woods shacks into manicured suburban neighborhoods. People love barbecue and are expressing that love by learning how to do it. If youve decided to learn the craft, or even if you have cooked a few butts in your day, youve probably come across the million blogs, forums, books, and magazines that are available to those that want to perform carnivorous alchemy, and youve likely been overwhelmed by it all. I know I too was.
Nowadays, the word barbecue is synonymous with outdoor grilling but for a long time they were considered very different. The history of grilling and barbecue and how theyre connected can be at times confusing but the one thing that historians agree on is that barbecue derived from the Native American word barbacoa, which was the word for a raised wooden rack that was used, among other things, to cook meat and other food over a low fire for an extended period of time. Today more and more people use gas or electric grills that allow them to adjust the heat for quick grilling or slow barbecuing. And there remains a high demand for wood grills there's just something about cooking the old-fashioned way. Since the time that the concept of cooking food was created, there have been many different ways to prepare and cook food.
All of these different methods can create different tasting experiences, making for more diverse additions to dinnertime. One common way of cooking is using a grill, more specifically for barbecue. Here is how this style of cooking became popular. Over the years, there have been many changes to the way that people cook food, and specifically the way that people barbecue their meat. Grills have gone from being inefficient and messy to being popular and relaxing methods of cooking used by the world today. Originally all barbecue and grilling was done with logs of wood as the sole fuel source. Energy from the combustion cooked the meat, and smoke from the wood and from dripping juices imparted a distinctive seductive scent that is the essence of barbecue. But it is difficult to control energy and flavour when cooking with logs, so today, only a few expert pit masters outfitted with special rigs cook with logs only.
In fact, Wood Pellet Grilling isnt a Trend but Its Impending heres why. Invented in the 1980s, the wood pellet grill was once dubbed the grill of the future. Its finally earned that title. It used to be that pellet grilling was for nerds. Wood pellet grills are powered by electricity and fulled by wood pellets. An auger pushes compressed wood from a holding chamber on the side of the grill to a fire pot under the grates, where a temperature gauge and a fan work together to maintain a stable heat. The original inventors of the pellet grill; they have been perfecting the art of wood-fired cooking for over 30 years. A high quality grill and thermometer work hand-in-hand to create incredible food, cooked to perfection. Wood Pellet grills deliver consistent smoke and heat that is easily adjusted. The smoke gives everything you cook a natural wood-fired taste. There are no flare-ups because the flame is kept safely away from the food. And there is no need to monitor a pellet grill the temperature stays where you want it for as long as you want. Cooking with all-natural hardwood makes your best recipes taste even more delicious.
Cooking with a wood Pellet Grill is so versatile; you can basically cook anything you can imagine, from grilling, smoking, baking, roasting and slow braising. From low and slow to hot and fast, you can cook everything with confidence and ease. And its all operated by a controller that maintains precise temperature so you can spend more time with the people who matter most and less time watching the grill!
Why Pellet Grills Are Good
Simplified Smoking
Whether would-be pit masters want to admit it or not, part of the allure of barbecue is its inherent difficulty. Fires, fuel stacks, air flow, internal temperatures, ambient temperatures and humidity levels all must be monitored for hours (sometimes days) on end. To some grillers, that sounds like a great use of a weekend. To others, a nightmare. Pellet grills make things easier. Set the temperature, press ignite and wait ten minutes. Once it hits the target temperature, the grills on-board computer does all the monitoring for you, automatically adjusting fan speed and pushing pellets into the fire pot as necessary. If youre into barbecue for the flavour, not the craft, its the most efficient way to go properly smoked meats and vegetables with minimal effort.
Legitimately Useful Smart Controls
Smart tech may feel anachronistic to the very analogue nature of cooking meat over fire, but its immensely helpful in the pellet grill arena. Wood pellet grills monitor temperature in the fire pot, ambient air temperature in the grill and internal temperature of the meat youre cooking by default.
Todays grills connect to your homes Wi-Fi, and you connect to them via smartphone app, meaning you can control them even when youre not connected to your homes Wi-Fi (like, say, if you go on a quick beer run). And though you can operate the grill using the interface on the front of the grill, all the functions found there are available on the app, and a little more. Load recipes from your phone onto the grill and set it on cruise control and troubleshoot any grill performance issues that arise, too. Its simple, non-invasive smart technology that you can use, or not use.
Surprising Fuel-Efficiency
A bag of wood pellets costs about $20. When cooking at smoking temperatures, these grills burn about a pound every two to three hours, which comes out to roughly $1 per hour of cook time and 50 hours of cook time per bag. For the sake of comparison, propane gas tanks are usually $30 for a full tank and $20 for refills. Youll typically get 20 hours of cook time out of propane grills, even when cooking on low. Charcoal and lump coal is even less efficient.
Limited but Capable Grilling
Pellet grills arent perfect. The most legitimate complaint against them is their inability to create the quick char of their gas and charcoal brethren. Thats because wood pellet grills typically have a sheet of metal over the fire pot, thus they cook with indirect heat rather than the standard direct heat from traditional grills. No wood pellet grill is capable of safely reaching the 800-plus temperatures of gas and charcoal. But newer grills from Traeger and companies like Green Mountain do show marked improvement. Both companies now make grills that meet or exceed 500 degrees at grate-level (they used to top out around 400 degrees). Thats ample energy to effectively sear a steak or pork chop. In short: it wont keep up with the searing chops of a gas or charcoal grill, but its plenty capable in its own right.
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