PIT BOSS WOOD PELLET GRILL & SMOKER COOKBOOK 1200 Days of Flavorful & Juicy Recipes to Wow Even the Most Experienced Pitmaster. The Complete Guide to Becoming the Undisputed BBQ Star from Scratch Joel Gordon
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I NTRODUCTION
![My name is Joel Gordon and I wrote this cookbook after a lot of practice and - photo 2](/uploads/posts/book/321856/Image00001.jpg)
My name is Joel Gordon, and I wrote this cookbook after a lot of practice and field experience with my pit boss wood pellet grill that I purchased almost immediately after it was released. I prefer to be the first to know about breaking news.
This cookbook contains practical new recipes and cooking techniques to demonstrate the difference between a regular grill and a common charcoal grill, delicious recipes that will make you the undisputed star of the evening, and simplified tables to understand what grill temperature, what pellet, and how much to cook the meat to achieve professional results. After years of having all my visitors at a BBQ at my side asking me if I could give them some guidance, I decided to put this cookbook on the market. I made the decision to reveal all my trade secrets, strategies, and directions, which result from years of expertise in the industry, to wow the visitors who follow the book to the letter. As we go through our article, you will learn how to master your Pit Boss Wood Pellet Grill & Smoker. We also give you great recipes that we tested and perfected on this grill and smoker. This wood pellet grill is an excellent addition to your home, where you can spend quality time with family and friends.
This grill is a popular addition to many people's garage or patio. It is both a smoker and a grill. As a smoker, the Pit Boss allows the home cook to smoke many foods, ranging from vegetables, fish, meat, sausage, and bacon to cheese, and nuts. As a grill, it also allows grilled favorites, such as steak and even burgers on the countertop or in the yard while still utilizing the smoking capabilities of this rugged machine. This cookbook will teach you all you need to know about using this fantastic gadget to improve your cooking and smoking skills. You will learn how to obtain the best results and produce the most delicious meals with ease.
It is critical to understand what you are doing and how you are doing it when cooking or smoking with any type of equipment. We want all our readers to take full advantage of what this great machine offers, so it can become a staple in your household for many years to come.
Hi, Once you have finished reading the book, hoping that the book may have been helpful and to your liking, I kindly ask that you leave an honest and dispassionate review saying what you liked or what you learned from the reading. This will help me to disseminate this information and thus help other people like you looking for this information. Should this book not meet your expectations, please do not hesitate to contact me at this email: . That way, we will have a chance to talk about it and find a solution.
Also, your feedback will allow me to improve my product and ensure a better experience for the next buyer. I sincerely thank you and wish you continued reading.
Chapter 1: KNOW YOUR MEAT CUTS
Beef
When we think of smoking and barbecue, our mind immediately goes to beef: large cuts of brisket and tri-tip, steaks over a flame. Fortunately, with todays grill technology, these are possible on a pellet grill. Selecting beef cuts is made easier by its grade. 1. 1.
Neck -Neck will give you ribs that are moist, fall off the bone tender, and have a great beefy flavor. 2. Chuck -If you like ground beef for hamburgers, chuck is the choice. Typically, youll find it as cubes or muscle meat. It can be fatty, but trimming it properly will make the flavor very rich. 3. 3.
Rib -Like chuck, this cut of beef is ground into roasts and pork roasts (which give us pork ribs). The fat will be trimmed during grinding into roasts. 4. Short Loin -Also called the ribeye, this meat is a sirloin steak. Its a thick cut of meat. 5.
Sirloin -A nice-tasting piece of meat that comes from just under the hip bone. Its a pricey cut of meat but is also one of the best bets for marinating, basting, and grilling. 6. Tenderloin -Often called filet mignon, this is a cut of meat from the loin on the animals back. It has a mild flavor and is extremely tender. 7.
Round -Often cut into roasts or roasting roasts, this is a tough cut of meat. Its best served thinly sliced and trimmed of all visible fat. 8. Flank -Tender and great for making London Broil, flank punches high above its weight. Use a flavorful rub and marinade for the most flavorful flank dishes. 9.
Brisket -This cut of meat punches high above its weight and is by far the most popular beef cut for BBQ and smoking. Brisket results from the breastplate of the animal. It is the fattiest of the beef cuts. 10. Top Sirloin -One of the less expensive cuts of meat, this is a cut from the upper part of the leg. 11. 11.
Rump Cap -This cut of beef is from the rump and will provide you flavor and texture. Using a rub and marinade will add to the flavor of this cut. 12. Shoulder Clod -Another great cut of beef, the clod originates from the shoulder. Its easy to prepare, so try it in your next BBQ meal. 13.
Short Plate -When it is lean like a tenderloin, the short plate is great for steaks. The easiest way to trim one is to leave the flat end on for trimming and trim the wider end (known as the butt plate).