Bedienungsanleitung Char-Griller 6520 - AKORN Kamado Kooker (Seite 21 von 28) (Englisch)

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OM6520 D.1 ™ & © Char-Griller / A&J Mfg. 21

SMOKING RECIPES

RACK of BABY BACK RIBS: (set-up grill for smoking; see above)

First remove membrane by placing the tip of a meat thermometer between the membrane and a

bone near the end of the rack of ribs. Work membrane loose and peel it off. Then wash them.

 Apply the rub to all sides and let stand at room temperature for 30 minutes.

 Smoke for 1½ hr at 325° F.

 Remove and brush all sides with honey BBQ sauce.

 Put rib rack in foil pan with 1” apple juice. Cover with foil & cook 1 hr at 325°F or until Pork’s in-

ternal meat temp is: Med 160°F; Well Done 170°F; Insert tooth picks to test tenderness.

 Remove and serve. To serve later, wrap & refrig, To serve, re-brush honey BBQ sauce & warm

Rub: cup each of dry BBQ rub & honey, 1 ½ cup apple juice and 2 cups honey BBQ sauce.

RIBS - Low & Slow: (set-up grill for smoking; see above) Some prefer direct heat for thicker bark.

The following ribs will have texture and ‘bark’ to them. For other hints, visit www.nakedwhiz.com

Ingredients: Baby Back Ribs (preferred over side ribs); Mustard and favorite rub; “U” shaped Rib

rack

Preparation: Use Smokin’ Stone™ for indirect heat

 Remove membrane (or have butcher remove). Pliers & grabbing it with a paper towel helps.

 Rub generously with mustard and favorite rub

 Stabilize the AKORN™ to 250° (both vents almost closed)

 With The AKORN™ temp stabilized, Cook ribs for five hours.

 Apply favorite hickory sauce if after five hours, the rub has not formed a nice crust and the

meat has not pulled back about an inch on the bone.

 After 5½ hrs, If rib pulls off easily when twisted, they are done. Or cook 15 mins or done.

RIB ROAST: (set-up grill for smoking; see above)

Preparation Directions:

 Place 4 lb standing Rib Roast in casserole dish. Rub seasonings to entire roast (as listed)

 1 TBS paprika, 3 TBS crushed garlic, 2 TBS Worcestershire & 2 tsp Adolph’s tenderizer.

 Apply salt & pepper to suit your tastes.

 Set roast aside in V rack.

 In casserole dish, mix 1 cup rock salt, 1 TBS flour, one egg wht, 1 TBS water to tacky paste.

 Place roast back in casserole dish and press the salt/flour mixture on to the roast surface. Con-

tinue to do so until the entire roast surface is covered with the salt/flour mix.

Note: Use cheese cloth to hold the salt to the surface of the roast if desired.

Cooking Directions:

 Over a drip pan with no water, place roast in to roasting rack

 Cook roast 15 minutes per pound at 500 to 525°F for medium rare

 Put Meat Thermometer in roast last 30 mins cooking: 145°rare; 160°med; 175°well done

 When cooking is done, remove roast and allow it to sit uncovered for 10 minutes

 Let roast set for 10 mins, break shell of salt away from roast & remove. Salt will be brittle and

may have to scraped from meat surface. Let roast sit another 5 mins, slice and serve.

Au Jus Sauce:

 In 10” skillet or shallow pan place 4 to 6 small chunks of roast along with 3 to 4 TBS water.

 Stir & heat over med heat until water becomes dark & viscous from the chunks of roast.

 Add 1 to 2 cups of water and increase heat under pan.

 When water just starts to boil, add 2 teaspoons of beef bullion crystals.

 Stir until crystals are completely dissolved.

 Remove from heat, strain to remove any chunks of roast used for flavoring and serve.

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