User Manual

ENGLISH
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and evenly with the oil and seasoning.
3. Add the potatoes to the griddle and cook for 12-15 minutes or until
they’re cooked all the way through and browned. Remove from the
griddle and set aside.
4. Add 1 more tablespoon of olive to the griddle and cook the peppers
and onion for 2-3 minutes or until soft. Remove from the griddle and
set aside.
5. Add the pork to the griddle and cook until warmed through. Because
the pork is already cooked this should only be 1-2 minutes so the
meat stays moist.
6. Add the potatoes, peppers and onions back to the griddle, then give
everything on the griddle a quick mix, so the hash is evenly blended.
7. Crack the 4 eggs on top of the hash. Try to space them evenly around.
Sprinkle the teaspoons of salt and pepper on top of the eggs, then
close the griddle lid and allow the eggs to cook for 5-6 minutes, or
until the whites are firm and the yolks are still runny.
8. Remove from the griddle and serve immediately.
Fried Southwestern Eggrolls
Learn how to cook deep fried food outdoors with this fried southwestern
eggroll appetizer. Packed with grilled chicken breast , red peppers, black
beans, and corn, these crunchy eggrolls are a simple but delicious snack or
party food to serve at any get-together.
Makes 4 - 6 Servings
Ingredients:
1 Avocado
250 ml / 1 c. Black Beans, rinsed and drained
15 ml / 1 tbsp Cilantro, chopped
340 ml /12 oz Cooked Chicken, pulled or diced
250 ml / 1 c. Corn kernels
1 Jalapeño pepper, diced
1 Lime, juiced
125 ml /½ c. Monterey Jack cheese, shredded
For Frying Oil
1 pkg Egg Roll Wrappers
250 ml / 1 c. Ranch Dressing
1 Red Bell Pepper, diced
125 ml /½ c. Red Onion, finely diced
30 ml /2 tbsp Pit Boss® Sweet Heat Rub Seasoning
Instructions:
1. Start up your Pit Boss®. Once it’s fired up, set the temperature
to 375°F. If you’re using gas or charcoal, set up your grill for low
to medium-low heat.
2. Place a cast iron pan on your Pit Boss® grill to preheat and pour 2
inches of flavorless oil that has a high smoke point, such as vegetable
or canola oil, into the pan. You want the oil to be about ½ to ¾ of
the way up the sides of the pan and be high enough to completely
submerge the eggrolls.
3. In a large bowl, combine the cooked, chopped chicken, shredded
Monterey Jack cheese, diced jalapeño pepper, black beans, corn, red
pepper, lime juice, cilantro, red onion, and Sweet Heat Rub. Mix the
filling well with a spoon until combined and set aside.
4. To prepare the egg rolls, dip your index finger in the dish of water,
moisten the edges of the egg roll wrapper, and rotate the wrapper so
that the point of the square is facing towards you and the wrapper
looks like a diamond. In the center of the egg roll, place ¼ cup of the
filling in a line across the wrapper and fold the two center points
towards the center of the wrapper. Pinch these together. Pull the
top of the wrapper down towards you and tuck the filling into the
pocket the wrapper makes. Wrap the rest of the wrapper over the
top and pinch to seal. Gently squeeze any remaining air out of the
egg roll. Repeat until the filling is used up.
5. In a food processor, blend together the avocado and ranch dressing
until the dressing is smooth and there are no chunks of avocado left.
Spoon the dressing into a bowl.
Philly Rolls
Makes 4 - 6 Servings
Ingredients:
455 g / 1 lb Steak (Any cut, thinly sliced)
1 Bell Pepper
125 ml / ½ c White Onion
4 Slices Provolone Cheese
8-10 Wonton or Eggroll Wrappers
5 ml / 1 tsp Pit Boss® Champion Chicken Seasoning
15 ml / 1 tbsp Worcestershire Sauce
Cooking Oil (Canola, Vegetable, Olive, or Peanut)
Instructions:
1. Turn Pit Boss® Griddle to Medium heat and lightly drizzle with
cooking oil.
2. Chop onion and pepper finely, cut steak into small pieces and set
aside.
3. Cook onion and pepper in oil, stirring frequently. Once onion is semi
translucent, pull mixture from griddle and set aside.
4. Cook steak on griddle until browned. Mix in onion and pepper
mixture, Pit Boss® Champion Chicken, and Worcestershire Sauce until
everything has been combined well.
5. Lay cheese over mixture and cover with melting dome or basting
cover for as long as it takes the cheese to melt, about one minute.
6. Put entire mixture in bowl, mixing well with melted cheese and set
aside.
7. Set a single wrapper in diamond orientation and place a spoonful of
the mixture in the center for wrapping.
8. Wrap by first pulling the bottom corner over the mixture, then the
right and left corner. Roll tightly, then lightly wet the exposed edge.
Set rolls aside on parchment paper.
9. Turn griddle to high heat and place a generous amount of oil on the
griddle. Place the wraps in the oil, frying each side until light brown.
10. Remove from griddle and serve with creamy horseradish.