Bar-BQ Boss

Transcription

Bar-BQ Boss

r~l
~, INC.I!!.I®
Bar-B-Q Boss Instructions and Recipes odels BCD, BC, BB BAR·B·O BOSS. BBO BOSS SAUCE, ONE STEP PREP MIX ARE REGISTERED TRADEMARKS OF SMOKAROMA, INC. ALL RIGHTS RESERVED.
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Part No. Z206
TABLE OF CONTENTS Introduction .................................................................................................................. 4 Description of ~IodeIs .......................................................................................... 4 Operating Instructions - Part I ........................................................................... 5 Care and Cleaning of Cooker ............................................................................. 6 Cooker Operation - Part II .............................................................................. 6-8 Simplified Steps to Take for Bar-B-Q Boss® Cooking ..................................... 8 Doil!ls & Don't of Safet)'J" ......................................................................................... 9 How to Become a Rib Expert in 5 Easy Minutes ............................................ 10 Cutting Styles (Ordering Information) ............................................................ 11 How to Sell Ribs (and Make Money At It) ................................................. 12-15 Bar-B-II Boss@ Spices SReCipes
One Step Prep Mix® .................................................................................. 16 Red Rub® .................................................................................................. 16 Bar-B-Q Sauce® ................................................................................... 16-17 Hot Smoking Section
Pork Sparerib ............................................................................................. 17 Pork Ribs (St. Louis Trimmed) .................................................................. 18 Pork Baby Back Ribs (Loin) ...................................................................... 19 Pork Ribs (Loin) ................................................................................... 19-20 Pork Sausage ...............................................................................................20 Pork Shoulder ...........................................................:............. 20 (For Sliced, Pulled or Chopped Pork Sandwiches, See Pg. 27) Ham ......................................... :............................................................ 20-21 Pork Roast Bone In .................................................................................. 21 Beef Ribs .............................................................................................. 21-22 Beef Roast .................................................................................................. 22 Beef Brisket .......................................................................................... 22-23 Tenderloin .................................................................................................. 23
~c Barbequed Chicken .................................................................................... 23 Smoked Chicken Breast ....................................................................... 23-24 Chicken Party Wings ................................................................................. 24 Rock Cornish (iame Hens ......................................................................... 24 Smoked Turkey .......................................................................................... 24 Smoked Turkey Breast (Rolled and Tied) ..................................... 25 Turkey Legs ............................................................................................... 25 Duck ........................................................................................................... 25 Meatballs .................................................................................................... 25 Smoked Shrimp ......................................................................................... 26 Crab Legs ................................................................................................... 26 Fish ............................................................................................................ 26 Sandwich Recipes
Hamburgers .......................................................................................... 26-27 Wieners, Hot Links. or Polish Sausage ...................................................... 27 Sliced~
Pulled or Chopped Meat Sandwiches ............................................ 27 Recipes for the Gourmet Chef
Individual Appetizer Pate .......................................................................... 28 Smoked Salmon Pate ................................................................................. 28 Smoked Cheese .................................................................................... 28-29 Smoked Spiral Roll-ups .......................................................... 29 Smoked Salmon Cheese Log ............................................................... 29-30 Smoked Nuts .............................................................................................. 30 Bar-B-Q Boss® Marbled Eggs .................................................................. 30 Smoked Potato Casserole ........................................................ 30 Smoked Baked Potatoes ....................................................................... 30-31 Smoked Flounder ....................................................................................... 31 Smoked Salmon ......................................................................................... 31
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Smoked Trout Almondine .......................................................................... 31 Smoked Pork Chop .................................................................................... 32 Smoked Cornish Hens Napoleon ............................................................... 32 Bar-B-Q Sundae ......................................................................................... 32 Smoked Green Peppers .............................................................................. 32 Western Waldorf Salad ......................................................................... 32-33 Baked Apple Delight ..........................~ ........................................................ 33 Sides
Bar-B-Q Boss~ Baked Beans ................................................................... 33 Smoked Potato Salad ................................................................................. 33 Smoked Flavored Ne\\' Potatoes ........................................................... 33-34 Snloked Flavored Rice ............................................................................... 34 Dijon Mustard Broccoli ............................................................................. 34 3
INTRODUCTION Your Bar-B-Q Boss® represents the most modem
method of preparing delicious smoked barbeque
foods.
This opens a new realm of lower calorie flavorful
calories.
foods, because smoke adds flavor and
Although primarily used as a new method of
cooking barbeque, it will also work as a cold smoker
or an aromatic-cooking machine. It will also work
as a pressure oven. These features provide for many
adventures for the palate in delightfully different and
tasty recipes.
As a cold smoker, it will smoke; cheese, seafood,
vegetables and flavor meats with smoke to be
cooked later by other methods. As an aromatic
cooker, in both hot and cold smoke modes, various
types of aromatic woods and flavoring may be used.
Some of these include; hickory, mesquite, apple,
cherry, oak, sassafras root, wines, rum, brandy ex
tracts and vinegar. Omit the woods and the Bar-B
Q Boss® becomes a pressure oven; cooking, tender
izing and reducing shrinkage and cooking times of
foods.
In the traditional dry heat method of barbequing,
40% to 50% of meat is lost in shrinkage resulting in
a dry and chewy product. Barbequing the Bar-B-Q
Boss® method can reduce shrinkage by 50% result
ing in a moist and juicy product. There is a great
savings in time when compared to the charcoal
method. There are recipes developed using the drip
pings in the recipes; thus giving you more savings.
The drippings when added to the barbeque sauce
(Your Bar-B-Q Boss® Is Three Cookers In One)
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give it a delightful meaty and smoke flavor. These
drippings are lost in conventional methods of barbe
qumg.
All meats cooked in the Bar-B-Q Boss® appli
ance may be frozen or refrigerated after cooking.
The food may be heated later and served on demand,
without loss of smoke flavor.
DESCRIPTION OF MODELS This instructions and recipe book is written for the
"BB, BC" and "BCD" series cooker. The "BB" and
"BC" cookers have single pots and differ only in
size. The "BB" cooker is smaller and will hold ap
proximately 30 pounds of product. The "BC" model
will hold approximately 45 pounds of product The
"BCD" model has two pots which are the same size
as the "BC" pot and work independently of each
other. The model "71" works on 208 or 240 volts,
alternating current, single phase, and the model "73"
works on 208, 240, 380 or 415 volts, alternating cur
rent, three phase. Example, BCD73 is a three phase
double pot smoker which may operate on 208, 240,
380 or 415 volts, AC. BB71 is a smaller single pot,
single phase smoker which may operate on 208
240 volts, AC.
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OPERATING INSTRUCTIONS PART I FOOD PREPARATIONS General: All foods should be completely
thawed before cooking, if frozen. Always cook
from an refrigerated temperature.
1.
2. Food Preparation - Always prepare food first accord
ing to the recipe for that particular. For small loads, cut
up foods or fish use food basket. Load on meat rack or
into shelves of the food basket as follows:
Figure 1
B. Using Food Basket ( Figure 2 & 2A)
(1) Food basket may be used for cooking small pieces
of meat such as; cut up chicken, ribs, and shrimp. It is also
ideal for fish, and hamburger patties. It also may be used
for duck, whole chickens, and half chickens rather than the
spit because these items tend to drop off the spit when
cooked tender. Prepare foods according to the recipe.
Load food basket. Place drippings pan in bottom of
cooker and then place loaded food basket into drippings
pan. The dripping pan is the pan on the bottom of the meat
rack after the meat spit has been removed. This pan will
catch drippings and prevent drippings from being in the
bottom of the cooker. The food basket has eight tiers (eight
shelves) which are adjustable.
(2) The food basket may also be used to cook thick cuts
of meat weighing up to 20 Ibs. such as hams, turkeys, large
roasts, etc. Place drippings pan in cooker by using the meat
spit or "tee" post. Then remove spit or "tee" post by un
screwing counter-clockwise and leaving drip pan in bottom
of cooker. Place meat on food basket shelf as shown in
figure 2A.
A. Using Meat Racks (Figure 1)
\\Then cooking pork rib slabs, beef rib slabs, or beef
briskets use meat rack. Push the meat onto the top spit
and then pierce at a second point on the spit adapter.
Load 3 slabs then skip a spit. Continue loading in this
manner until 9 slabs are loaded. Then load the skipped
spits with I, 2, or 3 slabs on each spit: whatever the spit
will take without cro\\-ding. Take your hand and insert
your finger between the ribs to separate them This will
allow the smoke to get between and flayor each rib slab.
Load Beef briskets in a similar manner until 3 briskets
maximum are loaded.
Approximately 12 slabs of 2 lb. of St. Louis trimmed
~pare ribs or 15 slabs of 2 lb. Loin Ribs may be loaded in
this manner. Place loaded meat rack into cooker such
Figure 2
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Figure 2A
CARE AND CLEANING OF COOKER An a-ring is used to seal this cooker. Care should be
taken to see that this part is not nicked or scarred, or the
cooker will leak and not attain pressure. Make sure that
the area that the o-ring contacts is clean and no debris
obstructs the seal Once a week, take a cloth with a small
amount of petroleum jelly or cooking oil and rub on the
metal seal on the cooker bottom and metal seal and a-ring
on the top. Also place a small amount of petroleum jelly
or cooking oil on the threads of the clamp down bolts and
the flat surface on the cooker top where the bolt clamp
down.
neath the cooker to catch the water when the drain valve is
opened.
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About an inch of water in the bottom of the cooker is
all that is needed. Pour about a capful of dishwashing liq
uid inside, or spray the inside with a mild cleaner. Scour
the inside using a scotch-brite type pad. The 7447 maroon
colored pad works best, and is available from your local
Smokaroma distributor. The green pads may also be used.
Scour the inside, bottom, up, and underside of the lid to
remove food build up. Some discoloration of the pot by
the smoke is normal.
Clean the stainless steel parts of the cooker using a
mild cleaner, such as Fantastik or Formula 409, and a non
abrasive cloth. This wlll help maintain that new cooker
look. For baked on stains, soak in cleaner and let stand for
a few minutes before wiping ofl with the non-abrasive
cloth.
At the end of the day, after the cooker has cooled
down, unscrew the tube muffler, and empty the water into
a drain.
Once a week put a quart of water, and a capful of dish
washing detergent in the cooker, clamp the lid down, and
run cooker for one hour allowing it to "pop-off' several
times. This helps keep the exhaust system clear and clean.
The pan, spit, spit adapter, and food basket parts are all
stainless steel. They should be cleaned after each usel..
They may be cleaned using a dishwashing detergent, or
soaked in a solution not harmful to metal or people, and
then cleaned in the sink.
CAUTION: Never pour water into a hot pot.
CAliTION: Never use oven cleaners or cleaners not
approved for use on aluminum.
CAUTION: Always use cleaners approved for use in
food areas.
CAUTION: Never move cooker when under pressure
or when warm with cover in place.
It is best to clean the cooker at the end of the work
day, after it has had time to cool down. The inside of the
cooker may be cleaned using soap (such as Dawn or an
other dishwashing type detergent) or mild cleaner (such
as Fantastik or Formula 409), and water. Make sure the
drain valve is closed. The drain pan should be under
PART II-COOKER OPERATION A. HOT SMOKE:
(1) Place hickory shavings or chips into cup. Place
the charring cup into small chamber inside of cooker.
The smoke taste can be varied by increasing or decreas
ing the amount of wood placed in the cup. A charcoal
flavor may be obtained by placing a teaspoon of drip
pings or a small piece of fat is placed in the cup under the
wood. With a little experience, the correct amount to
please your customers taste will soon be determined.
(2) Place prepared meat on the spit and spit adapter
with drippings pan, or food basket with drippings pan
into the cooker and let rest on the bottom of the cooker.
(3 ) To close cooker, place lid in level position on
body of cooker and turn clod.,. vise until the handle on the
lid is almost parallel to the front of the cooker (See draw
ing). Swing up "locking" knobs into "L" shaped slots.
Rotate lid clockwise until clOChyiSe until it stops. Then
swing up remaining knobs. Tighten any two opposite
knobs slightly all around. Continue to tighten any two
opposite,---~~----~-------------------,
,I
knobs un
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'_', '.
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<:,.. 'C "n~
:i~ ca~lr ear; .-:::::::~\~:.J;¢' .
tightened.
Do not use
pliers or
tools other
t han
hands. It
is neces
sary
to
tighten
two oppo- '-------------------'--------'-----__,..-;
site knobs at the same time to clamp lid level tighten two
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opposite knobs at the same time to clamp lid level on
cooker. If only one knob at a time is tightened, the cooker
top will set unevenly and may leak. Close ejector valve in
~orizontal position before cooking starts. It is not neces
sary or desirable to release air. Make sure drain valve is
closed.
(4) Make sure "Cold Smoke" s"'itch is in the "Off' posi
tion or set on "Pressure" to Hot Smoke (green light on).
(5) Set thermostat knob to "Bar-B-Q" position.
(6) Set time on time switch to that indicated in
recipe depending on number of pounds be being cooked.
Deduct 10 minutes from the time given when cooker is
warm from prior cooking. The initial pressure of 12 psi
is usually reached in 25 to 30 minutes. This may vary if
food is at different temperatures when placed in cooker or
a large quantity of food is being cooked. If pressure does
not start to rise shortly after switch is turned on, check for
leaks and see that all knobs are securely tightened, the
drain valve handle is in the horizontal position; and ejector
valve stem is in horizontal position.
The cooker will build pressure. When it reaches 12 psi,
the green light will go out indicating the main element is
off. The unit "'ill continue to build pressure until approxi
mately 14' 2 psi has been reached. The cooker will then
exhaust to prevent the pressure from going any higher.
The pressure may tluctuate bet\\een 11 pSI and l-W: psi as
the heat is applied and remo\ed to maintain cooking pres
(10) To use cooker as a pressure oven when no smoke
IS desired, omit wood. Follow instructions usmg pre
scribed time.
(11) Empty charring cup immediately.
(12) CAUTION: Do not empty charred chips into
waste basket or where they may ignite and cause a fire.
After using cooker, remove charring cup and immedi
ately pour small amount of water on shavings in the cup to
prevent them from igniting on exposure to air after remov
ing the top. If they should ignite in the unit after removal
of the top, the fire may be quickly extinguished by replac
ing the top or by pouring some water on the wood.
B. COLD SMOKE:
(1) Place hickory shavings or chips into the charring
cup. Place the charring cup inside the small chamber in
side of cooker. The smoke taste can be varied by increas
ing or decreasing the amount of wood placed in the cup.
The charcoal navor may be obtained by placing a tea
spoon of drippings or a small piece of fat in the cup under
the wood. With a little experience, the correct amount to
please your customers taste will soon be determined.
(2) Place product to be smoked on the spit and spit
adapter with dripping pan, or food basket into the cooker.
(3) To close cooker, place lid in level position on body
of cooker and turn clockwise until the handle on the lid is
almost parallel to the front of the cooker. (See drawing).
S,,'ing up "Locking" knobs mto "L" shaped slots. Rotate
lid clock'wise until it stops Then s,,"ing up remaining
knobs.
Tighten any 1\\0 opposite knobs slightly all
around. Continue to tighten any two opposite knobs until
all are securely tightened. Do not use pliers or tools other
than hands. It is necessary to tighten two opposite knobs
at the same time to clamp lid level on cooker If only one
knob at a time is tightened, the cooker top will set un
evenly and may leak. Close ejector valve in horizontal
position before cooking starts. It is not necessary or desir
able to release air Make sure drain valve is closed.
~ure.
(7) When cooking time has expired, pressure will be
automatically lowered by a solenoid.
CAUTION: Do not attempt to remove cooker lid un
der pressure.
However, before opening the unit, open the ejector
valve (vertical position), when gauge indicates zero pres
sure, then and only then, loosen all knobs. Swing down
the four (4) knobs in the straight slots. Then rotate lid
counter-clockwise until it stops. Then swing down the
remaining two (2) knobs. Lift cover and open by tilting
lid away from you to allow steam trapped by cover to be
released away from you. Remove food.
CAUTION: Even though you are cold smoking, a
small amount of pressure will build, therefore cover
must be clamped on as described above.
CAUTIOl\: Lse gloves and wire lift handles to avoid
being burned.
(4) Push the "Cold Smoke" switch to the "on" position
(white light on; green light off).
(8) Immediately after remo\"ing product from the Bar
B-Q Boss@, wipe underside of the top "'ith a large 'Terry
Cloth" towel, and place in top holder on side of the
cooker.
(9) To hold food in a warm position, turn thermostat
~o "Hold" position and set timer to length of time desired
(5) Set thermostat knob to "Bar-B-Q" position.
(6) Set time switch to that indicated in recipe, for the
product being smoked.
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(7) When cooking time has expired, pressure will be
automatically lowered by a solenoid.
two (2) knobs. Lift cover and open by tilting lid away
from you to allow steam trapped by cover to be released
away from you. Remove food.
CAUTION: Do not attempt to remove cooker lid un
der pressure.
CAUTION: Use gloves and wire lift handles to avoid
being burned.
However, before opening the unit, open the ejector
valve (vertical position). When gauge indicates zero pres
sure, then and only tben, loosen all knobs. Swing down
the four knobs in the straight slots, then rotate lid counter
clockwise until it stops. Then swing down the remaining
C. PRESSURE OVEN: Use same procedure but omit
wood.
SIMPLIFIED STEPS TO BAR-B-Q BOSS® COOKING 1. Cut and tritn n1eat.
9. Make sure thermostat is set at
Bar-B-Q.
2. Prep with One Step Prep® or Red
Rub® (all sides of meat).
IO.Set timer for cooking time.
3. Hang meat on rack, or put on food
basket.
11.When timer shuts off, and pressure is
below 5 psi, open the ejector valve.
4. Place wood chips into charring cup.
5. Put charring cup inside of cooker.
CAUTION:
USE GLOVES AND
WIRE LIFT HANDLES TO AVOID
BEING BURNED.
6. Set meat rack or food basket inside
of cooker. Note: Pan must be used
with either meat rack or food basket.
12.When pressure gauge reads 0 (zero)
and you no longer hear steam cOlning
from the ejector valve, undo the lid.
7. Close lid securely.
13. Remove the meat rack or food bas
ket using the lift out hooks.
8. Make sure drain valve and ejector
valve are closed.
14. Wipe out the pot and lid with a dry
~
towel.
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DANGER: Failure to comply with safety and operating instructions could cause
personal injury to the operator and bystanders.
1. Be sure all operators read and are familiar with the operating and safety procedures in this manuaL
2. The Bar-B-Q Boss® Pressure Smoker should be operated only be a trained and competent operator.
3. Do not operate cooker in defective condition.
a. If clamp bolts have deteriorated through usage or are otherwise deformed ... Replace
immediately.
b. If knobs are broken or are missing, replace immediately.
c. If cooker pot is cracked, do not use!
d. If lid is cracked or broken, do not use!
4. Never open lid unless ejector valve is in the vertical (open position) and pressure is 0 psi.
5. Do not move unit while under pressure or when warm and cover is in place.
6. Do not attempt to tighten, repair, or replace any fittings, lines or components when there is pressure on the cooking pot. Personal injury could occur. 7 Never open drain valve when cooker is hot or under pressure. Keep cover open when draining pot. This eliminates the possibility of draining pot under pressure. _ 8. Do not operate without all knobs tightened down on cover
..., 9. Do not make electrical repairs unless electrical power supply is disconnected from unit.
10. Never use force or excessive pressure to open cover. 1]. Never operate cooker without drip pan in place inside pot. 12. No repairs, adjustments, or parts replacements are to be made on the Bar-B-Q Boss® except by a qualified
Bar-B-Q Boss® service technician. ] 3. Only authorized replacement parts are to be used. 14. At the end of each use, make sure the timer switch is in the "Off' position, and all lights are off before leaving
the cooker unattended.
15. Make certain that any oil, grease, drippings, etc., are drained and unit is properly cleaned before cooking again.
16 Do not touch pot or lid portions of the unit when in operation. This could cause burns.
17. Do not pour cold water in the aluminum body of cooker while hot.
18. Do not operate in "Cold Smoke" mode without lid securely clamped in place.
19. At the end of a cooking cycle, immediately remove charring cup and completely extinguish any embers or
incendiary materials.
20. Charring cup should be remm'ed with wire lift handle, mitts, hot pads, or other protective materials. To touch
charring cup while hot will cause severe burns.
21. Do not touch charring element while unit IS on, or immediately after unit ha<; been on.
i.. .I 22. Use tongs, hot mitt, or towel when opening ejector valve .
. . , 23. Do not use lye, caustics. oven cleaners. etc., when cleaning pot or lid.
9
How To Become A
RIB EXPERT IN 5 EASY MINUTES KINDS OF RIBS
METHOD OF GRADING
There are three kinds of pork ribs. They are the "loin"
rib, the "spare rib" and the "country style" rib. The "loin"
rib comes from the loin or back portion of the pig. The
expression "baby back" rib derives from the fact that it
comes from the "loin" or "back" portion of the pig. It is
small, weighing I ~Iz pounds or under. Ribs of that size
normally come from small or baby pigs; hence, the term
"baby back" ribs. The "loin" is the part from which comes
the pork chop and Canadian bacon. The "sparerib" comes
from the belly portion of the pig which is the same place
regular bacon comes from. The "country style" rib comes
from the upper part of the loin, It is a retail cut and is not
generally sold institutionally. It will not be covered in this
discussion.
The "loin" rib is most often cut into two portions. The
lower portion is called "loin" or "back" and the upper por
tion is called "country style back" rib. The "loin" or
"back" rib is normally more expensive than the "sparerib"
and is considered to be a meatier rib. However, in the
Smokaroma process, the "sparerib" produced IS very
meaty because the shrinkage is kept low.
Pork ribs are graded by weight These weight classifi
cations are:
SPARERIBS
LOIN OR BACK RIBS
1. 3 pounds and under
LUnder 1Yi pounds
2. 4 pounds and under
"baby backs"
3. 4 to 5 pounds
2. I Yi to 2Yi pounds
4. 5 pounds and over
3.21;2 pounds and over
Each of the classifications denotes the weight of a com
plete slab of ribs (untrimmed) in that classification. For
example, in a box of "4 and downs" ribs, each slab must
weight 4 pounds or less. Generally, the smaller the weight
classification, the more tender the rib as the smaller ribs
tend to come from the younger pigs. The smaller ribs are
more expensive per pound than the larger ones. That is, a
box of"3 pounds and under" ribs will cost more per pound
than a box of "4 pounds and under". However, this does
not necessarily mean that the serving cost will be more, if
served by the rib. You will get more slabs, hence, more
ribs, or servings in a box of "3 pound and under" than in a
box of"4 pounds and down",
Country style back ribs
Spine
Loin or Back ribs
Loin back ribs
Spareribs
Spareribs
Chine
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CUTTING STYLES (Ordering Information) ~ CUTT~G
'.·.l~
STYLES
U
The "sparerib" comes from the "breast" or belly part of
the hog, and may be cut for cooking in several styles as
illustrated.
The "breast" is cut in half, forming two rib slabs. On
one slab there will be a larger portion of brisket than on
the other. This is knovvTI as the chine bone. The rib with
out the chine bone is commonly known as the "barbeque"
rib. If separated, a box of these ribs will be slightly higher
in cost than a box of "spareribs". Still more expensive is
the fully trimmed "sparerib" known by trade names such
as "St. Louis" trimmed rib or "Kelso" rib. (See Fig. 3).
' . .. · .
~parerib
FIgure 1
[',in
r itJ~ J ,~:{.".
~ ~ ,t''", ~
ORDERING
INFOR~IATIO~
"Spare ribs" may also be purchased from meat proces
sors using USDA specifications or by the names, styles
and weight classifications above. If using USDA specifi
cations, order by using USDA item #416 (with brisket) or
#416A (brisket oft) The difference in the two items is in
the sternum and costal cartilages (brisket). The brisket is
removed in item #416A making it into a St. Louis trimmed
rib. Back ribs may also be purchased by using item #422.
In ordering any of the above, you must remember to
specify weight of individual rib slabs (see weight identifi
cation above), their condition (whether fresh or frozen), if
desired and the USDA specification number. Examples of
ordering information is as follows:
"I want a 30 lb. Box of '3~ pound and under' spare
ribs, fresh."
"I want a box of' llA and under' loin ribs fresh."
"I want a box of 'St. Louis trimmed' spareribs,
trimmed from '3~ and under ribs', fresh."
"I want a box of loin ribs, USDA item
pounds and under', fresh."
Figure 2
"St. louis" Trim
or "Kelso"
figure J
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HOW TO SELL RIBS (And Make Money At It) WHAT TYPE OF RIBS SHOULD YOlT BlTY?
SMOKAROMA recommends either a 4 pound and under sparerib (Fig. 1)
or a 2 pound and under loin back rib (Fig. 2). The type you use will depend
on the price you're willing to pay and your locality. Loin ribs normally are
more expensive than spareribs.
The spareribs is used universally while the loin or back rib is favored in
pork producing states where they are less expensive. As we stated above, the
cost of loin or back ribs, especially "baby backs", are more expensive. (For
more on how to buy ribs see "How to Become A Rib Expert" on page 10.)
HOW SHOULD YOU COOK RIBS?
Of the many cooking ways available, the best one is by imparting a genu
ine smoked flavor into the product. This produces a tasty, succulent rib that
is incomparable in taste and flavor. The easiest way to achieve these desir
able results by using the Bar-B-Q Boss®. The Bar-B-Q Boss® unit will
cook, pressure-smoke and brown up to 45 pounds of ribs in a little over an
hour.
CONSIDERING FOOD COSTS. HO'" DO I
FIGUREMY SELLING PRICE?
There are two methods of sale price computation de
pending on how you decide to sell:
(1) By the rib, or (2) By the pound.
You may serve rib sandwiches, rib dinners or complete
slabs by using either method.
NOTE: Other factors such as competitive prices, at
mosphere, service, etc. will require adjustments to selling
price. However, the computations here are to arrive at a
sales Figure at which to begin.
The selling price (using either method) should be set
high enough to allow for seasonal variations in raw prod
ucts costs (i.e. costs are up in the summer and down in the
winter). If this allowance is set, there remains one factor
to hold constant in each method.
A. The raw weight of a complete slab if sold
by the rib.
B. The shrinkage if sold by the pound.
PRICING: BY THE f\DIVIDLAL RIB
Because this method allows faster service bv less
skilled help and doesn't require expensive scales, it is by
far the simplest and most popular method. To use this
method, the raw weight of the complete slab must be held
constant. Simply specify the maximum weight per slab
that you require. Ribs are normally packed in 30 to 40
pound boxes.
loin rib
figure 2
~rerib
Figure 1
EXAMPLE; If you specify "4 pound and under ribs," ,
each slab should weigh no more than 4 pounds. There- ""
fore, a 36 pound box of 4 and under ribs should produce
approximately 9 slabs of ribs. Regardless of weight of
size most slabs have 13 ribs.
TOT AL COST OF RIBS PUCHASED
=
COST PER SLAB
NUMBER OF SLABS PURCHASED
COST PER SLAB
13 COST PER RIB EXAMPL E: The total cost of slabs purchased = $68.40
(36 pound @ $1.90 per pound). The number of slabs pur
chased 9
$68.40
9
=
$7.60 per slab
$7.60
13
=
$.59 per rib
NOTE: Rework examples shown using current prices I,
from your local suppliers.
~
12 Figure sale price of dinner box or plate
~EXAMPLE:
Average weight of
slab before cooking
4 ribs at .S9 each ............... $2.36 Cole Slaw.... . . . . . . . . . . .. . .. .. .. .. .14 Barbeque beans .................. .12 Sauce ..... , .........................OS Bread .............................. .OS Soft goods ........................ .IS Total Cost $2.87
Average weight of
slab after cooking
Shrinkage
Raw cost of all products multiplied by % markup sell
price
Raw Cost X Markup Selling Price
EXAMPLE:
$8.61
33Y3% Food Cost $2.87 x 3
40%
Food Cost 2.87 x 2\12
S7.18
= SS.74
SO%
Food Cost 2.87 x 2
total wt. of ribs purchased = 36 == 4 lbs.
number of slabs purchased 9
=
=
3.2 lbs.
Raw weight-cooked weight Raw weight 7.2
36Ibs.-28.8 Ibs. - 36
EXAMPLE: 4.0 Ibs.-3.2 lbs.
.80 4
.20 (20%)
.20 (20%) From the cooked cost ($ per lb.) and the shrinkage factor (%), the cooked cost per lb. may be determined thus: ADVANTAGES OF SELLIl'\G BY THE RIB
1. Orders can be quickly filled by because ribs are al
ready cut and require no weighing.
2. ~ore convenient for preparing dinners and keeping
portions the same.
&.:.}. Requires no costly scales.
~4. Gives each customer less variation in volume, because
the number of bones he receives is the same.
S. Sale price is not affected by shrinkage.
Raw cost per pound X 100
100% - 20% Shrinkage $1.90 (perlb.) X 100 ==
DISADVANTAGES
100% - 20%
1. May cause customer dissatisfaction if shrinkage is too
high (customer doesn't receive as much meat for the
price he pays as he would buying by the pound).
2. Harder to sell by the slab because the price of a small
slab will be the same as the price of a large slab unless
your supplier keeps the slabs consistent in size.
Cooked Cost Per Pound $l.90 X IOQ
80
= $2.38 per lb.
(cooked cost)
From the cooked cost ($ per lb.) you may calculate the sell-price Cooked Cost X Markup = Selling Price
PRICING: BY THE POUND
To figure your cost per pound of cooked ribs, three fac
tors are needed: Raw cost. raw weight and cooked weight.
From the raw weight and cooked weight, you may obtain a
shrinkage factor which should be closely controlled.
NOTE: Shrinkage and cost calculations do not have to
be made on every load. It should be made from time to
time as a spot check or anytime variations in profit are
noted.
/. j An example of how to calculate cooked cost is as fol
"lows. Assume: "4 pounds and under" spareribs raw cost
total weight after cooked = 28.8
number of slabs cooked
9
33Y3% Food Cost $2.38 per lb. x 3
S7.13 per lb. 40% Food Cost 2.38 per lb. x 2\12 = SS.94 per lb. SO% Food Cost 2.38 per lb. x 2 = $4.7S per lb. EXAMPLE: Average slab selling price @ SO% food cost = 3.2
Ibs. (cooked wt.) x $4.7S/1bs. $IS.20 Per Slab
13
HOW DO I CUT THE RIBS FOR
SERVING?
This will apply to the sparerib and the loin rib slabs.
ADVANTAGES OF SELLING BY
THE POUND
1. Price (per pound) is valid regardless of the size and
weight of the slabs purchased as long as shrinkage
remains the same (constant).
2. Customers always receive the quantity by weight for
which they pay.
3. Average sales can be increased by selling each cus
tomer a few ounces over the exact weight for which
they ask; thus, increasing the amount of sale.
~
I. In serving by the pound, you may cut at any conven~
jent point between ribs. Sometimes the customer may
state a preference as to whether they want their ribs
from the big end or small end. Generally speaking,
the small end ribs are more meaty and the bones are
smaller. The average sparerib weight of "4 pounds
and under" slabs is 4 pounds before cooking, and will
weigh about 3.2 pounds after cooking. Thus, for ap
proximately 1 pound, cut the slab at four ribs from big
end and five ribs from the small end. A customer
knows that it is difficult to weigh the exact amount
that they want. Therefore, in order to increase your
sales, you should always have a few ounces over
weight rather than overweight For example. you are
selling your ribs at $4 75 a pound and you weigh 1
pound and 2 ounces. Your scales would read $5.34.
"Is that alright?" The answer from your customer will
almost always be "Yes". If the answer is "no" all you
have to do is remove a small piece.
2. In serving ribs by the bone, it is important to cut the
ribs such that uniform lengths are given to prevent
customer dissatisfaction. By the pound, each cus
tomer pays for the same number of ribs regardless to
whether they get all small ribs or long ribs. To cut
equal portions cut the ribs as follows: (See Figure ~
page 15, for rib numbers)
The idea is to try to give big and small bones from the
"Big End" and "Small End". Leftover bones may be
worked into the next order. This system lends itself to
"Carry-outs", who sell by the piece. The rib bones may be
substItuted for chicken pieces and sold by the "boxes",
"buckets", and "tubs" You can use the same size contain
ers used for the chicken carry-outs.
DISADVANTAGES
1. Difficult to use without meat market scales.
2. May cause customer dissatisfaction because they will
get a variation in the number of individual ribs al
though the weight is the same.
HOW DO I HOLD THE PRODUCT
UNTIL SERVING IT?
There are three methods. The first is to keep the ribs
warm and serve direct. This is especially suited to a con
stant high volume place. The second method is to refrig
erate and rewarm the meat on demand. This is especially
suited for medium to low volume places. The third
method is a combination of the above, using a supply of
warm ribs for peak volume and rewarming refrigerated
ribs during slow periods. The equipment used for these
methods are as follows:
1. High Volume- "Keep warm and serve"
equipment (any of the below or a combination of
these may be used).
A. Stearn table
B. Holding cabmets
(1.) Smokaroma Display Warmer
(2.) Moist warming cabinets
l3.) "Thermo tamers"
(4. ) Warm or moist drawers 2, Reheat from refrigerator equipment A. Microwave o\en--Reheat speed 15 to 45
seconds
B. Infra red oven--3 to 5 mmutes
C. Charcoal grills or broilers- -l to 5 minutes
D. Pizza oven-5 to 6 minutes
E. Injection steamer-3 to 5 minutes
FOR THREE RIBS (Approx. 12 ounces)
1st serving: Cut # 1 from big end and 7 & 8 from small
end
2nd serving: Cut #2, 9 & 10
3rd serving: Cut #3, 11 & 12
4th serving: Cut #4,5 & 13
FOR FOUR RIBS (Approx. 16 ounces)
1st serving: Cut # 1,2, 7 & 8
2nd serving: Cut #3,4,9 & 10
3rd serving: Cut #5, 6, 11 & 12
One # 13 bone left over
1-+
'....
FOR SIX RIBS (Approx. 24 ounces)
F. Sell "Real for genuine hickory or mesquite
smoke flavor" (flavor as big as all outdoors)
G. Give out samples
1st serving: Cut # 1,2,3, 7, 8 & 9
2nd serving: Cut #4, 5, 6, 10, J I & 12
One # 13 bone left over
'''HAT EQUIPMENT SHOULD I USE
FOR EIGHT RIBS (Approx. 32 ounces)
1st serving: Cut #1,2,3,4,7,8,9 & 10
5 bones left over (5,6, 11, 12 & 13)
!.........- Big End --110- I-+-- Small End
... 1 There is a variety of equipment on the market from ovens
to rotisseries. SMOKAROMA offers you more features
than any of the other methods. You can have for example:
A. Hickory, mesquite or plain tlavor
B. Less shrinkage because of pressure
C. Meats that are tender and juicy because of pressure
D. Faster cooking
E. Completely automatic operation
F. Compactness
G. No special installation
H. Operation without a hood (local state codes prevail)
1. No air pollution
"Barbe:9,ue ,I Sparerib
Figure 3
SIDE DISHES
You should try to keep your menu as small and uncom
plicated as possible by serving the side orders or dishes
you are now serving. Here are some that go well with rib
dinners in order of preferences.
A. Bar-B-Q Boss® Baked Beans--(See page 32)
B. Cole Slaw
1. Creamy
2. Celery seed and apple cider vinegar
C. Smoked Potato Salad--(See page 32)
D. Tossed Salad
E. French Fries
F. Mashed Potatoes
G. Smoked Baked Potato-{See page 29)
HOW CAN I PROMOTE
A. Radio and TV spots, newspapers, busses, menu signs, leaflets. etc. B. 2 for 1 sales
C. 1 cent sale (Buy rib dinner, get drink for 1 cent)
D. Complete dinner specials at lower sales prices
E. Have counter persons to promote barbequed ribs by suggestions 15
NORMAL RECIPE
Add contents of 14 oz. bag or 2 cups, plus 3 table
spoons from bulk package to 5 cups of hot water. Stir un
til dissolved. Add one No. 10 can of ketchup to this mix-'
ture and stir well. Blend well and bring to a boil (boiling X
is optional). Sauce is then ready for use. Sauce should be
kept refrigerated after mixing.
VARIATIONS:
Robust Recipe-For a more robust sauce, increase the
amount of the Bar-B-Q Boss® Sauce Mix by Y3 cup of
mix to the same portions of ketchup and water (5 cups of
hot water and one # I 0 can ketchup).
Medium Hot Recipe-Add 4 tablespoons of Cayenne
Pepper to the "Normal Recipe."
Hot Recipe-Add 8 tablespoons of Cayenne Pepper to the
"Normal Recipe."
Smoky #1 Recipe-Substitute one cup of drippings (from
meat cooked in Bar-B-Q Boss®) for one cup of water in
the "Normal Recipe."
NOTE: You may want to refrigerate the drippings until a
layer of fat hardens on the top. Remove the layer, and
heat the drippings before adding to the sauce.
Smoky #2 Recipe-Add 6 tablespoons of liquid smoke to
the "Normal Recipe." (Wright's or Colgin's may be pur
chased at your local grocery store).
Rum Sauce Recipe-Add 3 tablespoons of Rum Extract
to the "Normal Recipe."
Combinations of the above may be made. You may
also lessen the amount the spices and smoke for milder ~
versions. For example, you may combine 4 tablespoons of
cayenne with 3 tablespoons of liquid smoke for both a
smoky and spicy combination of the above.
BAR-B-Il BIlSSoo SPICES
ONE STEP PREP MIX®
One Step Prep Mix® is a superb blend of spices which
enhance the flavor and color of meats cooked in the Bar
B-Q Boss®. It is designed especially for use with the Bar
B-Q Boss® and is called for as a seasoning preparation in
almost all recipes in the book. This preparation mix is
available from your local distributor.
To help favor raw products, sprinkle contents liberally
over all sides of meats and rub before cooking. It may be
mixed with ground beef before cooking to enhance the
flavor of meat loaf or hamburgers.
It is available in 25 pound cartons, which is sufficient
to prepare over 500 pounds or ribs. It is also available in 1
pound bags, packed IS per case. Samples may be ob
tained on request.
RED RUB®
A milder preparation especially suited for poultry, fish
and other meats is "Red Rub®." Also available in the
same size packaging as the "One Step Prep Mix:E," from
your local distributor. Apply the same as One Step Prep
Mix®.
BAR-B-Q BOSS® SAUCE
Enhance your menu with a Barbeque Sauce that will
keep customers coming back for more.
Bar-B-Q Boss® Sauce Mix is a dry mix of choice in
gredients. One convenient pre-measured package mixed
with a number ten (l0) can of your favorite ketchup and
five cups of water makes a superb barbeque sauce. These
ingredients are blended until their flavors are bursting all
through the sauce. The result is a tangy goodness that
your customers will love. There are only 33 calories per
ounce serving. (Mixed, and depending on the ketchup
used.)
This superior sauce saves you money because it costs
less than most leading brands. Because it is a concen
trated dry mix, it saves space, freight, and can be stored
longer.
For a tangy delicious sauce which is recommended for
most recipes in this book, use the Bar-B-Q Boss:B; Sauce.
This mix makes sauce-making a snap. The mix is avail
able from your local distributor. It is packaged in a 25 lb.
carton (bulk) or in 15 each of 14 oz. bags per case. Each
bag make approximately 1Va gallons of sauce. With this
spice, you may prepare a sauce as follows:
RECIPES The recipes that follow are basic. You may vary these
recipes to suit your individual taste or that of your custom
ers. You may also devise your own exciting recipes.
The times given are the total cooking times. However,
on meats, many factors help to determine the length of
cooking time. It depends on the amount and distribution
of meat on the bone; toughness, size, and thickness of cut;
grade and cut of meat and the manner in which the meat
fits into the cooker.
Time food being cooked by the pound rather than
by the number of pieces. An equal number of 2 pound
slabs of ribs will cook faster than an equal number of 4
pound slabs of ribs. Conversely, 2 pound slab of ribs will
cook slower than an equal number of 1Vz pound slab of
ribs ("Baby Ribs") as indicated by the different charts.
Rolled roast requires shorter cooking time per 'pound than
roast with bone in it. Short, chunky roast takes longer .....
than long, flat roast. Because of the differences in thick
16
ness, a small, thick roast requires longer cooking time per
pound than heavier, flat roast. Consequently, it is possi
L ble to give only general rules for required cooking times
~on meats. These should be augmented with your own
timing for popular recipes.
Be sure you are consistent in your procedures. It is
best to work directly and quickly from the refrigemted
tempemture. Meats which has reached room temperature
will cook much faster than those taken directly from the
refrigemtor. The variations in meat temperatures will
affect your cooking time. It is well to emphasize here,
that for the best results, U.S.D.A. Choice grade meat
should be used except where indicated otherwise. While
the Bar-B-Q Boss® Pressure Smoker has tenderizing ef
fects, it will not make a tough, poor grade for meat edi
ble.
NOTE: Double the BC capacity for the BCD.
Normal Serving: 2 to 3 ribs
Servings per Slab: 4 to 6
Comments: Pork Spare ribs are somewhat hard to cook
tender because of the brisket (See page 10). The rib part
will overcook and show higher shrinkage in order to get
the brisket tender. It can be done with careful trimming
shown below (Figure 1). A solution to this problem is to
cut the brisket off the rib and cook it separately (see St.
Louis Trimmed Ribs, pg. 10). This can be an advantage.
The brisket can be sold separately as "rib tips" or the meat
may be pulled from the brisket and then sold as "Pulled"
or chopped pork sandwiches. You may recover the mw
cost of your ribs thus getting zero or very low food cost.
You may buy your ribs already trimmed in the "St. Louis"
style (see page 10). The "St. Louis" style ribs will cost you
more per pound than regular spareribs.
HOT SMOKING SECTION Follow Operating Instructions on Page 4.
For all recipes in this section, the "Cold Smoke"
switch should be in the "off' or "Pressure" position.
When the timer is set, the green light will come on and
~stay on until the pressure reaches approximately 12 psi.
IMPORTANT: AU times listed belo'w are from
refrigerated temperatures (360 - 40° F). All meats
should be thoroughly thawed, if brought in a frozen
state. If meats are started above these temperatures,
be sure to deduct time to compensate for the higher
starting temperature.
NOTE: The BCD capacity is double that of the Be.
Figure I
Select lean slabs of ribs. Ribs should be completely
thawed before cooking. Ribs should always be cooked
directly from the refrigerated temperature.
EXAMPLE: The BC capacity for PORK RIBS
(Spareribs 4 pounds and under) is 48 pounds, therefore
the BCD capacity is 90 pounds. The cooking time is the
same as for the Be.
PORK RIBS
(Spareribs)
Size: 4 Pound and Under Note: Larger ribs may be pur
chased and then trimmed to approximately 4 pound slabs.
Trim excess meat on the brisket side. Save these trim
mings and cook until tender for "Pulled" or chopped Pork
sandwiches.
~capacity: 12 slabs
Figure 2
17
Save the trimmings for Chopped Pork or "Pulled Pork"
sandwiches (See page 25). Season ribs well with "One
Step Mix®". If cooking only one or four slabs of ribs, cut
into two parts and place on food basket shelf as shown on
Figure 1, Food Preparation. If you are preparing 5 to 12
slabs, hang ribs on meat rack assembly, as shown in Fig
ure 2.
PORK RIBS
(St. Louis Trimmed)
Size: 3 Pound and Under
Capacity: 15 slabs
Normal Serving: 3 to 4 ribs
Servings per Slab: 3 to 4
Comments: You may buy your ribs already trimmed in the "St. Louis" style (see page I 0). The "St. Louis" Trimmed ribs will cost you more per pound than regular spareribs. You may buy 4 pound and under and trim them yourself. This can be an advantage. The brisket can be sold sepa
rately as "Rib tips" or the meat may be pulled from the brisket and then sold as "Pulled" or Chopped Pork sand
wiches. You may recover the raw cost of your Ribs thus getting zero or very low food cost. Figure 3
Time product by weight rather than by piece. Time as follows: Follow Operating Instructions on Page 4. (Deduct 10 minutes if cooker is warm.) Model
Amount
BB BC/BCD Slabs
1
* *
2
* *
3
* *
4
* *
5
* *
6
* *
7
* *
8
* *
9
* *
10
* *
11
*
*
12
Amount
in lbs.
4
8
12
16
20
24
28
32
36
40
44
48
Select lean slabs of ribs. Ribs should be completely thawed before cooking. Ribs should always be cooked directly from the refrigerated temperature. Normal Tender
Time
Time
:35
:50
:40
:55
1:05
:50
1: 15
1:00
1:25
1:10
1:20
1:35
1:30
1:45
1:40
1:55
2:05
1:50
2:00
2:20
2:25
2:10
2:20
2:30
Season ribs well with "One Step Prep Mix®". If cooking only one or two slabs of ribs, cut into two parts and place on food basket shelf as shown on Figure 2, Food Prepara
tion. If you are preparing 5 to 12 slabs, hang ribs on meat rack assembly, as shown in Figure 4. Time product by weight rather than by piece. Time as follows: (Deduct 10 minutes if cooker is warm.) Figure 4 (Cooked Spareribs) Model
Amount
BB BCIBCD Slabs
1
* *
2
* *
3
* *
4
* *
5
* *
6
* *
7
* *
8
* *
9
* *
Amount Normal Tender
in Ibs.
Time
Time
:30
:40
3
6
:35
:45
9
:40
:50
12
:45
:55
15
:50
1:00
18
:55
1:05
21
1:10
1:00
24
1:15
1:05
27
1:20
1:10
Continued to next page
18
~
*
*
*
*
*
*
"
*
*
*
*
*
*
10
11
12
13
14
15
30
33
36
39
42
45
1: 15
1:20
1:25
1:30
1:35
1:40
1:25
1:30
1:35
1:40
1:45
1:50
Model
BBBC/BCD
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
PORK "BABY" BACK RIBS
(Loin)
J
\
Size: 1Y2 Pound and Under
Capacity: 15 slabs
Normal Serving: 12 ribs or 1 slab
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Amount
Slabs
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Amount Normal
in Ibs.
Time
:25
1 YS.
3
:30
4YS.
:35
:40
6
:40
7YS.
:40
9
10 YS.
:45
12
:50
13YS.
:55
15
1:00
16 Y2
1:00
18
1:05
1:05
19 YS.
21
1:10
22 YS.
1:10
Tender
Time
:30
:35
:40
:45
:45
:45
:50
:55
1:00
1:05
1:05
1:10
1:10
1: 15
1: 15
Servings per Slab: 1
Comments: The tenn "Baby" has no official designa
tion. It was once use to indicate that the rib carne from
a baby or very younp pig and was very tender. There
fore, yc; \vill sec: [he :enn being use on some ribs that
are obviously not ii"om a baby pig. The tenn back sim
ply mec1l1S that the rib come from the back of the pig or
~e loin. Sometimes you will hear the tenn "Loin Back"
._~bs. We define the "Baby" rib as being no larger in
weight than 1YS. pounds. It is very tender an easily
cooked taking very little time. Ribs this size are very
hard to find now. Hence, they are very expensive com
pared to loin ribs weighing 2 pounds or more. Many
chain restaurants buy imported ribs in this size. They
are generally from Denmark and are called "Danish"
ribs.
Follow Operating Instructions on Page 4.
Ribs should be completely thawed before cooking. Ribs
should always be cooked directly from the refrigerated
temperature.
PORK RIBS
(Loin)
Size: 2 to 2 112 Pound Capacity: 15 slabs Normal Serving: 3 to 4 ribs Servings per Slab: 3 to 4 Comments: Loin ribs are considered better ribs than spare
ribs because they are meatier and are less fatty. They are the same cut as the "Baby" back rib but are from a bigger pig. They are not as tender an take a little longer to cook. They are less expensive than the "Baby" back rib. They are more ex
pensive than the sparerib. Follow Operating Instructions on Page 4. Ribs should be completely thawed before cooking. Always cook directly from an refrigerated temperature. Season ribs well with "One Step Prep Mix®". If cook
ing only one or two slabs of ribs, cut into two parts and
place on food basket shelf as shown on Figure 2, Food
Preparation. If you are preparing 5 to 12 slabs, hang
ribs on meat rack assembly, as shown in Figure 2 on
page 17.
Season ribs well with "One Step Prep Mix®". If cooking only one or two slabs of ribs, cut into two parts and place on food basket shelf as shown on Figure 2, Food Preparation. If you are preparing 5 to 12 slabs, hang ribs on meat rack as
sembly, as shown in Figure 2 on page 17. Time product by weigbt rather than by piece.
Time product by weight rather than by piece. "ime as follows: (Deduct 10 minutes if cooker is warm.) Time as follows: (Deduct 10 minutes if cooker is wann.) 19
Model
Amount
BBBCIBCD Slabs
*
*
*
*
*
*
*
*
*
'" '"
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Amount
in lbs.
1
2~
2
3
4
5
6
7
5
8
9
7~
10
12Y2
15
17Y2
20
22~
10
25
11
27~
12
13
14
15
30
'"
*
*
'"
Normal
Time
:35
:40
:45
:45
:55
1:00
1:05
32~
35
37~
1:10
1:15
1: 15
1:25
1:30
1:35
1:40
1:45
Tender
Time
:40
:45
:50
:55
1:00
1:05
1:10
1: 15
1:20
1:20
1:30
1:35
1:40
1:45
1:50
Capacity! 2 Hams or 20 lbs
Normal Serving: 4 ounces or 2-3 slices Servings per Ham: 15 servings per 10 pound Ham Follow Operating Instructions on Page 4. Cook directly from a refrigerated temperature. Season pieces well with "One Step Prep Mix®" season
ing. Space shelves to accommodate Hams. Time product by weight rather than by piece. Time as follows: (Deduct 10 minutes if cooker is warm.) Model
BB BCIBCD
*
'"
PORK SAUSAGE
*
*
Amount
in Lbs.
10
20
Time
in Hours
01:45
02:00
Season meat well with "One Step Prep Mix®" and rub
well into meat. Arrange in staggered layers on the food
basket. Pour Bar-B-Q Boss® Barbeque Sauce over each
layer before cooking.
\ ..
Time product by weight rather than by piece.
Model
BB BCIBCD
*
*
*
*
*
*
*
*
*
'"
*
*
'"
*
'"
Amount
in Lbs.
5
10
15
20
25
30
35
40
Time in Hours 01:40
01:45
01:50
02:00
02:10
02:15
02:20
02:25
PORK ROAST BONE IN
(Boston Butt)
HAM (Precooked Butt En~ Bone In) Purchase Size: Select roast with a weight of 7 to 8 pounds
Capacity: 5 Roast or 40 lbs
Purchase Size: Select Hams with a weight of approxi
mately 10 pounds
I
Normal Serving: 4 ounces of chopped or pulled pork
20 "
Servings per roast: 15 servings per 8 pound roast
~OllOW
Operating Instructions on Page 4.
Cook directly from a refrigerated temperature. Cut the
roast into pieces as shown in figures 1-4 below. First tum
"7 bone" up with flat side away from you. Cut meat parallel
with the "7 bone" (Figures 1 and 2). Cut that meat into 4-5
pieces about 2 inches thick. Slice the end off the remaining
"7 bone" (Figure 3). Score the meat left on the "7 bone
cross wise down to the bone (Figure 4).
BEEF RIBS
Select good or USDA "Choice" ribs. Season ribs well
with "One Step Prep Mix®" and rub well into meat. If
ribs are to be cooked in slab form, use the meat rack. If
ribs are to be cooked in individual pieces, use the food
basket.
Season pieces well with "One Step Prep Mix®" seasoning.
Space shelves to accommodate the meat pieces. Staring at
the bottom place the meat pieces on the shelf. You should
be able to get 5-6 pieces per shelf. Save the pieces with the
"7 bone" in them for the top shelves.
Time roast by weight rather than by number.
Model
Amount Normal Time Tenderized BB BCIBCD in Lbs.
in Hours Time in Hours 5
00:45
00:55
*
*
10
00:50
01:00
*
*
15
00:55
01:05
*
*
20
01:00
01:10
*
*
01: 15
25
01:10
*
*
30
01:20
01:15
*
*
35
01
:15
01:25
*
40
01:20
01:30
*
After cooking, the beef rib drippings may be used to fla
vor canned "New Whole" Potatoes (see page 33). The
drippings will impart a delightful smoke flavor to the po
tatoes.
The potatoes make a wonderful vegetable to
serve with beef ribs.
Time product by weigbt ratber tban bv piece.
Time as follows:
(Deduct 10 minutes if cooker is warm.)
Model
BB Bc/BCD
•
*
*
*
*
*
*
*
*
*
*
Amount
of Pieces
1
2
3
4
5
Amount
in Lbs.
8
16
24
32
40
Time in Hours 02:45
03:00
03:15
03:30
03:45
BEEF ROAST (Includes Chuck, Round, Rump & Standing Ribs of Beef) :Follow Operating Instructions on Page 4 .
Select tender beef roast of USDA "Choice" meats.
21
Roasts should weigh no more than 20 pounds. However,
the roast will cook faster and more can be cooked at a
time if cut into 10 pound pieces. Generously season each
roast with "One Step Prep Mix®" seasoning. Use the
meat rack. Suspend each roast with large end up on
every other spit.
An alternate way (see times below) of cooking beef bris
ket and achieving tenderness is to cook the briskets with
less time. Leaving the briskets untouched in the cookr r
all night and removing them in the morning.
"-'
Time as follows:
Model
BB BCIBCD
Time as follows:
*
*
*
*
*
*
BB/BC
In Lbs.
Rare
Medium
Rare Medium
Well
Done
5
10
]5
20
25
30
35
01:05
01: 10
0]: 15
01:20
01:25
01:30
01:35
01: 10
0115
0120
01:25
01:30
01:40
0] :45
01:25
01:30
01 :35
01:40
01:45
01.55
02:00
01:45
01:50
0155
02:00
02:05
02:15
02:20
01 :40
01:50
02:05
0225 *
Cook for 45-55 minutes or until internal temperature
reach 140"'.
BARBEQUE CHICKEN
Select fryers weighing approximately 2 Y; pounds. They
must be thoroughly thawed before cooking. Halved
chicken should be cut into halves before seasoning. Sea
son well WIth '"Red Rub®" or "One Step Prep Mix®".
Rub seasoning IOto meat. Use the food basket. Place
breast down on whole chickens. Whole chickens may be
stuffed with chopped celery, green peppers, and onions
and bread stuffing. More chickens may be cooked in
halves than whole. Halved chickens may be quartered f
servlOg after cooking. Cook half chickens, skin 51___
down.
Time as follows:
*
*
*
*
*
*
10
20
25
30
01:15
01:30
01:45
02:00
Tenderloins should weigh approximately 6-7 poun~
each. Peel and trim silver skin from tenderloins. Gener
ously season each tenderloin with "One Step Prep Mix®"
seasoning. Use the food basket.
*
1
2
3
4
Select beef tenderloin of USDA "Choice" meats.
Beef brisket is a delicious meat. It is inexpensive, but
relatively hard to cook by traditional methods. However,
with the Bar-B-Q Boss® the task is simple. There are
two methods of cooking the beef brisket. Select packer
trimmed briskets that weigh 10 to 12 pounds each. You
can cook three (3) briskets. Rub the briskets thoroughly
with "One Step Prep Mix:E'" seasoning. Depending on
size and amounts, you may either cut the briskets in half
and cook on the food basket, or hang from the meat spits.
If you cook on the food basket, always place the fat side
up so that the fat will be rendered through the brisket.
This makes it more juicy when serving. If you are doing
three (3) briskets at one time, you must use the meat spit.
Brisket must be thoroughly cooked in order to get it ten
der. Unless you are going to slice it very thin, always
cook well done.
Amount
in Lbs.
Time
in Bours
TENDERLOIN
BEEF BRISKET
Model
BB Bc/BCD
10
20
25
30
No. of
Briskets
It is best to put this on in the evening and set your timer
such that it will relieve pressure during the night. The
cooker will remain warm overnight. The process is sterile
until you open it. The meat is ready to be served when
you take it out. If you desire the briskets to be hot for
serving, simply turn on the unit and time for 30 minutes
before opening.
BCIBCD 40
Amount
in Lbs.
No. of
Briskets
Time
in Hours
1
2
3
4
02: 15
02:30
02:35
02:40
22 SMOKED CHICKEN BREAST
For 2Yz - 2% lb. Chickens Time product by weight rather than by piece. Follow Operating Instructions on Page 4.
I Time as follows:
~ tDeduct 10 minutes if cooker is warm).
Model
BB BC/BCD
*
*
*
*
*
*
*
*
Amount
in Lbs.
5
10
15
20
25
30
Servings: Approximately 68 pieces.
Whole Halves
2
4
6
4
6
12
16
8
10
20
12
24
Time
in Hours
00:35
00:45
00:50
01:10
01.15
01:20
Chicken breast should be boneless, skinless and weight
approximately 8 ounces each. They must be thoroughly
thawed before cooking. Season well with "Red Rub®" or
"One Step Prep Mix®" Rub seasoning into meat Use
the food basket. Time for 15 minutes after first exhaust
or vent.
Time as follows:
For 2% - 3 lb. Chickens Time as follows: (Deduct 10 minutes if cooker is warm). Model
Amount
BB BClBCD in Lbs. Whole Halves
6
2
4
*
*
4
8
12
*
*
6
18
12
*
24
16
8
*
30
12
24
*
Model
BClBCD
*
*
*
Time
in Hours
00:35
00:50
00:55
01:10
01:20
Amount
Model
*
*
*
6
..:..
*
13
19
26
4
6
8
*
*
4
8
12
16
CHICKEN PARTY WINGS
Time
in Hours
00:40
0050
01: 10
01 :25
Purchase Size: Approximately 90 pieces or 10 pounds
Capacity: Approximately 90 per bag
Normal Serving: 5 pieces each
Comments: Spray food basket shelves with Pam. This
will stop the wings from stickmg.
(Quarters or Pieces) Time as follows: (Deduct 10 minutes if cooker is warm). Approximately 56 quarters or 80 pieces. Model
BB BC/BCD
*
*
*
*
*
*
*
*
Amount
in Lbs.
10
20
,.,
-)
30
40
Time in Hours 00:45
OLOO
01: 15
Alternate no. 1: Time for 50 minutes from start with cold
pot. Deduct 10 minutes for hot pot.
For 3 lb. and over Chickens Time as follows: (Deduct 10 minutes if cooker is warm). BB BClBCD in Lbs. Whole Halves
,.,
Amount
In Lbs.
10
20
30
10 lb. Bag of Chicken Wings Red Rub® to season Pam Non-Cooking Spray Chicken wings must be thoroughly thawed before cook ing. Season well with "Red Rub®" seasoning. Rub sea
soning into meat. Use the food basket shelves. Time
in Hours
00:45
00:55
01: 10
01:20
01:30
Time as follows: (Deduct 10 minutes if cooker is warm). Model
BClBCD
~.'
*
23
Amount
In Lbs.
10
Time in Hours 00:45
ROCK CORNISH GAME HENS
Select hens weighing about 1l!t pound each. You may
cook them whole or in halves. One-half hen is the per
fect size for serving. Season well with "Red Rub@" or
"One Step Prep Mix@". Rub seasoning into meat. Cook
with breast down or skin side down on halves.
Model
BB BC/BCD
*
*
*
*
*
*
*
Amount
in Lbs.
4
8
12
16
Number
3
6
9
12
Time in Hours 00:45
00:55
01:00
01:05
SMOKED TURKEY BREAST
(Rolled and Tied)
SMOKED TURKEY
Turkey must be thoroughly thawed before cooking. Sea
son well with "Red Rub®". Using the food basket and one shelf, load the turkey with the breast down. Then load the food basket into the smoker. Two turkeys may be cooked at one time with second shelf. The skin will break on the back, but the breast will look fine when you turn the turkey over. The breast is then in position for carving. Time as follows: (Deduct 10 minutes if cooker is warm). For 8 to 10 pound Turkeys
No. of
Model
Turkeys
BB BCIBCD
1
*
*
2
*
*
Time
in Hours
01:00
01:20
For 11 to 15 pound Turkeys
Model
No. of
Turkeys
BB BCIBCD
1
*
*
2
*
*
Time
in Hours
01:30
01:50
For 16 to 20 pound Turkeys
Model
No. of
Turkeys
BB BCIBCD
1
*
*
Time
in Hours
01:45
Purchase Size: Select raw turkey breast which weigh
412 to 5 pounds after being rolled and tied. (Have butcher
to debone, roll and tied breast if you don't know how).
Note: The breast{s) should be completely thawed before
cooking. Cook directly from a refrigerated temperature
Capacity: 8 breast for a total of 40 pounds
Normal Serving: 4 ounces of sliced breast
Servings per Breast:
breast
15 servings from each rolled
Season each rolled breast well with "Red Rub®" season
ing. Place 2 each breast on the food basket shelf as
shown on Figure 2, Food Preparation. Space shelves to
accommodate the breast. You should be able to get 4
shelves of 2 each breast on each shelf.
Time as follows:
(Deduct 10 minutes if cooker is warm).
Model
Amount
Amount
BB BCIBCD Breast
in Lbs.
*
*
1
5
*
*
2
10
24 Normal
Time :50 1:00 *
*
*
*
*
*
*
*
*
*
*
*
3
4
5
6
7
8
15
20
25
30
35
40
1:05
1: 15
1:20
1:25
1:30
1:45
Food Basket. (Deduct 10 minutes if cooker is warm)
Capacity: 23 per shelf or 12 pounds
Normal Serving: 5 pieces each
Makes 184 meatballs.
TURKEY LEGS
Purchase Size: Approximately 30 pounds. Legs
ing 1 pound each or less
weigh~
I\ormal Serving: 1 piece
41h ~ 12
1Y2
2
2
4
Lbs. Ground Beef
Lbs. Ground Lean Pork Sausage
Pkg, of Lipton Onion Soup Mix
(whipped)
cups ofBar~B~Q Boss® Sauce
(recipe on page 15 )
Mix all five ingredients together to fom1 your meatballs,
Form the mixture into balls with a Smokaroma #24 ice
Turkey legs must be thoroughly thawed before cooking. cream scoop. Cover the food basket shelves with foil and
Season well with "Red Rub®". Use the food basket. place meatballs on the food basket racks. Set timer. Af~
ter cooking pour 3 cups of Bar-B~Q Boss® Sauce over
Then load the food basket into the smoker.
meatballs and serve.
Capacity: 22 pieces weighing 1 pound each
Model
BCIBCD
*
Amount
Time
301bs.
01:20
Model
BCIBCD
*
*
*
DUCK
Amount
Time
4lbs.
81bs.
121bs.
00:30
00:35
00:45
Purchase Size: Select ducks weighing 4~5 pounds each,
Note: For a delightful taste, add 1~ fluid ounces of rum
or brandy extract to % cup of water and pour on bottom
of drip pan before cooking the ducks. This will impart an
aromatic flavoring to the cooked duck. Also consider
using the Rum Sauce Recipe from page 16 on Bar-B-Q
Boss® Sauce. SMOKED SHRIMP
(Raw & Unpeeled)
Capacity: Approximately 25-30 shrimp per shelf or 8 pounds total. Size: 26-30 per pound or larger (larger would be a lower number per pound) Normal Serving: 5 pieces
Ducks must be thoroughly thawed before cooking. Cut
ducks into halves. Season well with "Red Rub®" or Servings per pound: 5~6
"One Step Prep Mix®". Rub seasoning into meat. Use
the food basket. Place skin side down.
Shrimp should be completely thawed and refrigerated
before cooking.
Pour one cup of water in the bottom of pan to maintain
moisture in shrimp. Line the food basket shelves with
foiL Perforate the foil. Season the shrimp with "Red
Rub®". Top generously with pats of butter, or oleo.
Season with "One Step Prep Mix®". Place shrimp on
Note: This recipe makes 184 meatballs. Use the 8-tier shelves as close together as possible without touching.
MEATBALLS
25
Load cooker and cold smoke for twenty minutes. Set
switch to "hot smoke." Set timer to thirty minutes. Let
unit build pressure. After it exhausts for the first time,
tum the timer off. After the pressure goes 10 zero, re
move the product. Product is ready to serve. It rna): be
refrigerated then reheated at a later time.
SANDWICH RECIPES HAMBURGERS
Serve with Bar-B-Q Boss® Sauce, Bar-Q Boss® horse
radish sauce, seafood sauce or Cocktail sauce.
Hamburgers may be cooked and given a delightful West
ern smoked flavor in the Bar-B-Q Boss®. They may be
precooked, refrigerated, and then reheated in a micro
wave oven on demand. Hamburger patties should be
cooked from a frozen state and then refrigerated immedi
ately after cooking. Season frozen hamburger patties
with "One Step Prep MiX':R!" and place on a rack of the
food basket. Place food basket into cooker. Twenty
eight 1/4 hamburgers patties may be cooked in 35 minutes
from frozen state.
CRAB LEGS
8
1
I
Pounds of King Snow Crab Legs
Gallon of water
Charring cup of Hickory Chips
Fill the charring cup with hickory chips and place the
charring cup into the charring housing. Place water into
the dripping pan. Tum the Bar-B-Q Boss® on and wait
until water is boiling and the wood chips are smoking
well. Place legs onto shelves of the food basket. Put
loaded food basket into the unit, close the lid and cook
for 15 minutes.
WIENERS, HOT LINKS
OR POLISH SAUSAGE
FISH
Capacity: 30 pounds
Capacity: 20 pounds
Time product b\' weight rather than b\' piece.
Following Operating Instructions on Page 4.
Barbequed wieners, hot links, or polish sausages have
delightful taste are easy to prepare. Simply place as
many wieners, hot links or polish sausages as desired on
the food basket shelves. Pour 1 cup of water in pan on
bottom. Place food basket in cooker. Cold smoke for 10
minutes. Time for 10 minutes after first exhaust.
Note: There are two basic ways of cooking fish. The
first and the most simple is to season fish well with "Red
Rub®".
The second method is to cover the fish with rock salt for
one hour. Rinse thoroughly. Sprinkle fish lightly with
"Red Rub®" for coloring.
SLICED, PULLED OR CHOPPED MEAT SANDWICHES (Pork, Beef: Ham) In either case, place the fish on the food basket shelves.
For loads less than 5 pounds, use frozen or partially
thawed fish. For loads greater than 5 pounds, meats
should be fully thawed before cooking.
A less expensive cut of meat may be used here than for
sliced sandwiches. Select and cook meats as follows:
Place the hickory chips in the charring cup in the cooker.
Place the food basket in the cooker. Cold smoke for 15
minutes. Set switch to "Hot" smoke (green light on). Set
time for I hour. Let unit build pressure. After exhaust
for the first time, time for 15 minutes after the first ex
haust.
Capacity
30 pound Pork Roast
20 pound Ham
26
Cooking Instructions
Page 21
Page 20
30 pounds Chicken
Page 23
After cooking meat, slice, pull or chop. Season meat
with "One Step Prep Mix®" to taste, and then add for
each pound of meat the following:
]
Cup of Bar-B-Q Boss® Sauce
.% Cup of Meat Drippings
(For juicier mixture, add more drippings)
This mixture should yield approximately ]1;2 lbs. of mix
ture for each pound of meat. Divide mixture into conven
ient portions. It is now ready for serving or it may now be refrigerated or frozen. To serve after refrigerating, place mixture in covered container and heat. Serve 1 ~.~ oz. to 4 oz. (amount de
pends on selling price) on a hot grilled bun spreaded lib
erally with Bar-B-Q Boss® Sauce. Sandwich may be served Smokaroma Potato Salad (see page 33) and a pickle spear. 27
RECIPES FIlR THE GIlURMET CHEF CHICKEN LIVER PATE
'l4
14
1
1
1,4
3
14
14
Va
I/~
pkg. Frozen Chicken Livers, (8 OZ., thawed)
cup Water
cup Cooked Liver Drippings
Chicken Bouillon Cube (or 1 tsp. Instant Chicken
Bouillon)
Small Onion, chopped
tsp. of Dried Thyme Leaves
Slices Bacon (fried and crumbled)
Cup Margarine or Butter (melted)
tsp. of Dry Mustard
tsp. of Garlic Salt
tsp. of Red Pepper
Cover and refrigerate at least 3 hours.
At serving time, remove paper cups and invert molded pate
on individual plates. Garnish with parsley, if desired.
SMOKED SALMON
Purchase Size: Salmon Filets weighing 211z -3 lbs each.
The filet may also be purchased frozen already cut into
pieces weighing approximately 6 ounces each. It may also
be purchased in steaks \\-'eighing approximately 6 ounces
each.
Normal Serving: 8 servings
Normal Serving: 6 oz
Comments: This recipe may be made in larger quanti
ties by multiplying the individual ingredients by two,
three, four, etc. The Bar-B-Q Boss® will make up to 8
batches at one time. A flat cake pan or pie dish may be
used for cooling the finished pate. After cooling, the fin
ished product may be cut into squares or wedges for indi
vidual servings. The finished product may be placed
molded in a ring for final serving of the finished product
Capacity: 7 filets or steaks per shelf or 56 pieces
Load Bar-B-Q Boss® with hickory chips. Turn knob to
BBQ position. Tum timer to 30 minutes. Wait until you
see a whisp of smoke coming from the charring cup.
Place chicken livers on food basket shelves lIned with
foil and place in cooker Close lid and set timer to 20
minutes.
Dissolve bouillon in 14 cup of water plus 14 cup drippings
saved from cooked livers.
Cool mixture.
Comments: Salmon should be thoroughly thawed. A filet
of salmon may be cooked whole or cut into 6 oz. servin V
size. It is easier to cut raw than cooked.
Follow Operating Instruction
Instructions on Page 4,
I
"Using Food Basket".
Sprinkle each filet or piece with "Red Rub®". Load each
rack with 10 individual p'icces or two filets. Place one cup
of cold water into drippings pan. Load cooker and cold
smoke for 20 minutes Set switch to hot smoke (green light
ant Set timer to 30 minutes Let unit built to pressure. Af
ter it exhausts, the first time. cook for an additional 5 min
utes. Then remove the product after the pressure goes to
zero.
Product is the ready to serve. It may be refrigerated or fro
zen, reheated and served at a later date.
Chop onion in food processor until finely chopped. Add
smoked chicken livers, thyme leaves, bacon, mustard,
garlic salt, and chop until ingredients are finely chopped.
While chopping, gradually add melted butter and con
tinue chopping until a paste is formed. (For small loads a
mixer or blender may be used).
Divide mixture among eight 1~2 inch paper nut cups.
SMOKED SALMON PATE
~ormaI
28
serving: 6 crackers
Makes: Two logs weighing approximately 16 ounces
each
lServing per 16 ounce log: 1;3 ounce per cracker or 18
n6ervmgs
2
2
4
2
lh
Z2
lh
--
Comments: This makes delicious hors d'oeuvres for
parties. Variations may be made by substituting 2 cups
of Smoked H.am (page 20) or Smoked Chicken Breast
(page 23). Simply chop the ham or chicken breast in a
food processor until finely chopped
Instructions:
Combine cheese, lemon juice, onion, horseradish. Mix in
Salmon (Chopped Ham or Chopped Chicken). Continue
to mix until cheese mixture and Salmon is well blended.
Combine chopped parsley and pecans. Spread on flat
surface. Shape Salmon mixture into a log. Roll in pars
ley and pecan mixture until log is evenly coated. The
Salmon and cheese mixture may also be shaped into a
ball. Chill mixture for several hours. Serve with assorted
crackers.
Use Smoked Salmon recipe on page 28.
Recipe:
113
2
Cup Whipping Cream (heavy)
Cups
of flaked
Smoked
Salmon
(approximately 16 ounces)
Pkg. of Softened Cream Cheese (8 oz.)
Small Cloves of Garlic
Tsp. of Red Rub®
1
4
2
Instructio ns:
Blend cream, garlic and "Red Rub®" in blender or food
processor. Add Smoked Salmon and puree. Add cream
cheese. Chill mixture overnight. Serve with assorted
,.crackers.
SMOKED SPIRAL ROLL UPS
Normal Serving 2 Roll Ups
Note: Smoked Roll Ups are made from either the
Smoked Salmon Cheese Log recipe (above) or the
Smoked Salmon Pate' recipe (page 28). You may substi
tute chicken or ham in the above recipe. Roll ups make
excellent hors d'oeuvres.
SMOKED SALMON CHEESE LOG
Normal serving: 6 crackers
Instructions:
The Smoked Salmon Cheese Log Recipe makes 6 rolled
logs from 8" tortilla wraps. Approximately 24 roll ups
may be cut from each log. Make "Smoked Salmon
Cheese" Log recipe (above) but omit pecans. Instead of
rolling the mixture into logs and putting the parsley on
the outside of the log, mix 112 cup of fresh chopped pars
ley into the cheese mixture. Purchase flour tortillas with
10 single tortillas per package. The tortilla disc should
measure about 8 inches across.
Makes: Two logs weighing approximately 16 ounces
each.
Servings per 16 ounce log:
servmgs.
1/3
ounce per cracker or 8
Comments: This makes delicious hors d'oeuvres for
parties. Variations may be made by substituting 2 cups
of Smoked Ham (page 20) or Smoked Chicken Breast
(page 23). Simply chop the ham or chicken breast in a
food processor until finely chopped.
Spread the cream cheese mixture on a tortilla disc about
114 inch thick. Roll the tortilla into a log, taking care not
to squeeze out the mixture. Starting at one end, place a
decorative toothpick in the roll about 3/4 inch from the
end to hold the roll up together after slicing. Then space
the toothpicks about 11,1.; inches apart in the roll. Slice the
rolls on a diagonal about 11,1.; apart. Arrange on a plate
for serving.
Use Smoked Salmon recipe on page 28.
Recipe:
~2
weighing 6 oz. each)
Pkg. of Softened Cream Cheese (8 oz.)
Tbsp. Lemon Juice
tsp. Grated Onion
tsp. Horseradish
tsp. Red Rub®
Cup Fresh Parsley (chopped)
Cup Pecan (chopped)
Cups flaked Smoked Salmon (about 4 filets
29
Variations: SMOKED NUTS
Hawaiian- Add 3/4 cups of crushed pineapple to the cream cheese mixture. To make the mixture sweeter add 3 packet Follow Cold Smoking Instructions on Page 4.
of sweetener to the mixture. Capacity: 30 Ibs
Patriotic- Divide the mixture into three parts. Add 10 drops each of red and blue food coloring into two portions of the The type of nuts which are delicious when cold smoked
cheese mixture before putting on the tortilla. Then arrange are almonds, pecans, walnuts, and cashews. Other nuts
the roll ups in red, white, and blue rows. may be tried. The times are the same for all nuts. Place
wo~d chips in the charring cup and place charring cup
Holidav- Divide the mixture into three parts. Add 10 drops into the cooker. Wrap the food basket shelves with foil
each of red and green food coloring into two portions of the and place the nuts on the shelves.
cheese mixture before putting on the tortilla. Then arrange the roll ups in red. white, and green rows. Smoke for 20 minutes.
Pate- use "Smoked Salmon Pate" mixture as stated in the recipe (page 28) add 2 tablespoons of parsley to the mix
ture. Proceed with the instructions above. The same varia
tions may be made. BAR-B-Q BOSS MARBLED EGGS
Makes 42 servings.
7
Dozen Grade AA large eggs (raw) Red Rub® to season after cooking Puncture a small pin hole in large end with a sharp
pointed instrument. A "map pin" will do just fine.
SMOKED CHEESE Fill charring cup ,,·;ith of wood chips Start the chip~
smoking on "Cold Smoke". Then, pour two cups of wa---
ter directly in the bottom of the cooker (not in the pan).
Place one dozen eggs on each rack of the food basket.
After smokin!l starts in the charring cup, close cooker and
set time for 20 minutes on hot smoke. Cool eggs over
night in the refrigerator.
Follow Operating Instructions on Page 4. Capacity: 30 pounds Use only hard cheeses such as Cheddar, Romano. etc. Make sure the cheese is at a refrigerated temperature before The eggs shells will look ugly, but are very beautiful in
cold smoking. Spray shelves with cooking oiL Load your side and have a interesting pattern when cracked and
peeled. Sprinkle with "Red Rub®" after peeling. Serve
cheese on the shelves of the food basket. whole or chopped in salads.
Time product by weight rather than by piece. Pounds
51bs.
101bs.
201bs.
301bs.
Cooking Time
00:20
00:25
00:30
00:35
S't\.10KED BAKED POTATOES
Follow the Operating Instructions on Page 4.
Potatoes should be arranged to use five shelves on the
food basket. This can be accomplished by putting
smaller potatoes out of the group on one shelf Then ("
shelf will fit in the slot immediately above it. Othenvise.,-,
30
you will only be able to get four shelves and therefore, not
the quantities listed below,
Note: Scrub and wash potatoes to clean of dirt. Do not
peel potatoes,
White potatoes, such as Idaho potatoes, 50-60 count* are Instructions:
'-' preferable, Wash and clean, Place unpeeled potatoes on Cool smoke potatoes for 10 minutes, Hot smoke for 50
food basket shelves, Put 2 cups of water in the drip pan. minutes. Let potatoes cool, preferably, overnight in the
refrigerator. Cut potatoes into 112 inch chucks and place
50 Count
into a half pan, Fill it to within 1 inch to the top, Season
Time
Model
Model
well with "Red Rub®", Stir well to cover the chunks
BCIBCD
in Hours
BB
evenly with the "Red Rub®",
01: 15
10
15
(Optional) Cover layer of potatoes with choice of
20
25
01 :20
chopped smoked meats, Sprinkle cheddar cheese evenly
30
0130
35
over the top of the potatoes, or over meat if using meat.
Sprinkle mozzarella cheese evenly over the top of the
60 Count
potatoes, or over meat if using meat.
Model
Model
Time
Cover cheese layer completely with "Ranch Dressing."
BB
BClBCD
in Hours
Stripe a design across diagonally on top the "Ranch
01:15
18
15
Dressing" with Smokaroma Bar-B-Q Boss® sauce, Heat
25
01 :20
28
in oven at 375°F for 40 minutes,
01:30
35
38
The Bar-B-Q Boss® will give your potatoes, a delightful
campfire taste, Smoked baked potatoes may be served
whole as a regular baked potato with steaks, There are
many other variations which can be made serving the po
tato either whole, half or diced, For example, try the
smoked potato diced cold and make into a Potato Salad (see
"ecipe on page 33),
'Follow Operating Instructions on Page 4.
Makes 8 servings.
2 pkgs, 16 oz, Flounder Filets (thawed)
3 Tbsp, butter
2 egg yolks
Tbsp, all-purpose flour
% cup chicken broth
2 Tbsp. lemon juice
Red Rub® as needed
SMOKED POTATO CASSEROLE
Purchase Size: 5 lbs, of Red, Yukon or Russet potatoes
Capacity: 20 pounds
Normal Serving: 3 to 4 ounces (Use #8 Ice Cream Scoop
to serve 4 ounce portion)
Servings per 5 lb. Recipe: 2 Half pans or 40 Servings
Comments: Serve as a side dish with any smoked meat
Follow the Operating Instructions on Page 4.
-
SMOKED FLOlJNDER
(with Lemon Sauce)
5 Pounds of Potatoes
I 16 oz, package of shredded Cheddar Cheese
1 16 oz, package of shredded Mozzarella Cheese
16 oz, bottle of Ranch dressing
Red Rub® as needed
(Optional) 1 pound of chopped meats (Beef, Pork,
Chicken, or Polish sausage)
31
Season the fish with "Red Rub®" , Place the fish on food
basket shelves,
To prepare sauce: mix egg yolks with one tablespoon of
water together in a cup; set aside, Melt butter in a heavy
1 quart sauce pan over medium heat. Stir in flour until
blended, Gradually stir in chicken broth and lemon juice
and cook, stirring until mixture is thickened; remove
from heat. Into egg yolks, stir small amount of sauce,
prepared above, stirring rapidly to prevent lumping,
slowly pour egg mixture back into sauce, Heat again,
stirring, until sauce has thickened, Baste fish with sauce
mixture, Put the food basket in cooker, and cold smoke
for 15 minutes, and time for 35 minutes with switch in
hot smoke position (green light on). Take fish out of
cooker and baste again with lemon sauce.
SMOKEDTROUTALMONDmE
BAR-B-Q SUNDAE
Makes 4 servings.
Makes 6 servings.
1 lb. Shredded Bar-B-Q Boss® Pork, warmed 2 cups Bar-B-Q Boss® Baked Beans, warmed 2 cups of Coleslaw Bar-B-Q Boss ® Sauce Dill pickle wedges, for garnish 6 Whole Trout, thawed ~ cup of Butter, melted 2 Tbsp. of Red Rub® 2 Tbsp. of White Pepper Place trout on food basket shelf, brush with butter and
sprinkle with "Red Rub®" and pepper. Allow wood
chips to start smoking. Cook for 15 minutes. Serve hot
with toasted almond butter.
Divide warm baked beans evenly among 4 small bowls,
mugs or jars; top each with ~ cup of Coleslaw, ~ pound
of warm shredded Bar-B-Q Boss® Shredded Pork and
top off with Bar-B-Q Boss® sauce. Serve with a dill
pickle wedge and enjoy.
Toasted Almond Butter:
3 cups of Sliced almonds
% lbs. of Butter
Saute over medium heat until almonds are golden. Spoon
over cooked trout.
SMOKED STUFFED GREEN PEPPERS
Makes 9 servings.
6 lbs. of Pork Shoulder 9 Bell Peppers (assorted yellows, reds, and greens) 3 cups of white long grain rice (steamed) 1 small onion (chopped) SMOKED PORK CHOP
Makes 12 servings.
12 Pork rib chops, about 1 inch thick One Step Prep Mix® Smoke 6 pounds of Pork Shoulder (pull and sauce it) ......",
(See recipe on page 20.) Cook 3 servings of rice and add
112 onion, if desired. Cut the bell peppers in half and
clean middles. Stuff each pepper in rice, onion and 5
ounces of smoked pulled pork. Place in half pan with
stuffing side up and pepper side down. Place on meat
racks and hot smoke for 30 minutes. Once cooking is
finished, you may add a tomato style sauce on top of
smoked pepper.
Prep with chops with "One Step Prep Mix®". Cold
smoke for 15 minutes, and then Hot smoke for 45 min
utes. Serve with Bar-B-Q Boss® Sauce.
SMOKED CORNISH HENS NAPOLEON WESTERN WALDORF SALAD
Makes 6 servings.
Makes 24 sen'ings.
6 1Y2 lb. Cornish Hens, halved 6 Tbsp. of Brandy 3 Tbsp. of Lemon Juice 1/2 cup of Butter 6 cups Washington Delicious Apples, diced 2 cups Pineapple juice 4 lb. 2 oz. Smoked Chicken or Turkey Breast, diced 3 cups Celery, sliced diagonal 2 cups Seedless Grapes 1 cups Walnuts, chopped 3 cups Salad Dressing (Mayonnaise) 3 tsp. Lemon Juice In small sauce pan over low heat, melt butter; stir in
brandy and lemon juice. Sprinkle each halved hen with
"Red Rub®". Place hens on food basket. Brush with
Brandy mixture. Fill charring cup with wood chips. Place
food basket in the Bar-B-Q Boss® and cook for 45 min
utes.
32
1 tsp.
Rosemary Leaves stat in the 9:00 o'clock position. The ejector valve
should be open. Set timer for 45 minutes.
112 tsp. Red Pepper Flakes 24
48
Formed Edible Shells (taco) Apple Slices (garnish) After cooking cycle, baste cooked apples with juice from
the pans. Allow to cool and serve with vanilla ice cream.
Soak apples in lemon juice for 5 minutes. Drain. Combine
. apples, chicken, celery, grapes and walnuts. Combine
dressing, lemon juice, rosemary, and pepper flakes and
pour over salad. Mix. Refrigerate. To serve, portion #6
scoop into 24 bowls. Garnish with apple slices.
SIDES BAR-B-Q BOSS® BAKED BEANS
Makes 20 servings.
BAKED APPLE DELIGHT
(Non Smoked)
#10 can Pork & Beans
Pkg. of Lipton Dried Onion Soup
(2 pkg. in box)
1~'2 cups Chopped BBQ Boss cooked Pork trimmings
(optional)
cup Bar-B-Q Boss® Sauce
cup Molasses
cup Bar-B-Q Boss® meat drippings from Pork
ribs or other meat
Purchase Size: Medium Sized Rome Apples
Capacity: 24 Apples (6 Apples per pan; 4 pan per cooker)
Normal Serving: I Apple
Makes: 6 servings
Open Pork & Beans and drain. Pour into large bowl and
mix all ingredients together. Pour beans into a steam
table "half" pan. Cover with foil and heat for 30 minutes
in oven at 300(fF.
Comments: Makes a fme desert
__ Recipe for One Pan:
6
114
3/4
4
114 Medium Sized Rome Apples, cored Cup Lemon Juice Cup Raisins Tablespoons Dark Brown Sugar
Cup ofCinnamon Sugar (may be made by
mixing I teaspoon of cinnamon to 114 cup sugar )
Cup Apple Juice or Apple Cider
SMOKED POTATO SALAD
Makes 24 servings.
Slice off about 1;4 inch of the top of each apple. Core apple
and peel off a 1;2 inch band of apple's skin from the upper
half.
Brush the peeled part and interior of apple with
lemon juice. Stuff the center of each apple with baking
raisins. Top each apple with 1 teaspoon of cinnamon sugar.
Prepare basting solution of 1 cup apple juice (cider) with 4
tablespoons of dark brown sugar.
Place three apples into an 8-inch aluminum pie pan. Pour
basting solution equally over apples and place pan on food
basket skipping a rack in bet\veen each pan. Preheat cooker
for 15 minutes by placing thermostat in the 9:00 0' clock
posItIon. Place basket in cooker and place lid on the
cooker. Tighten knobs on lid securely. Leave the thermo
33
Potatoes (# I Red Potatoes)
Mayonnaise (16 fl. oz.)
Vinegar
Celery, diced
Onions, diced
Boiled Eggs, diced
6
1 jar Pimentos (4 oz.), diced
.
I tsp. Dry Mustard
~cup One Step Prep Mix®
IOlbs.
2 jars
Y.4 cup
I cup
~ cup
/'
Load charring cup with selected wood chips. Put 8 oz. .,'
of water in the drip pan. Place potatoes on rack on the
food basket. Cook for 1: 10 minutes.
Let potatoes cool. Peel potatoes and dice. Add celery,
onions, pimentos, and eggs. Mix mayonnaise, vinegar
Note: To prepare any type of rice, i.e.: white or
yellow rice, red beans with rice or any packaged
flavored rice products. Use rice product pack
ages that are 8 oz. or less. Most of these 8 oz.
rice products require between Ilh - 2Yz cups of
water. This recipe is for 1 cup of white long
gram nce.
and mustard together. Add to potato mixture.
Season to taste with "One Step Prep Mix®".
SMOKED NEW POTATOES
Purchase size: No. 10 can (Each No. 10 can rec
ipe f1lIs "one half' steam table pan) Note: May be purchased in quantities of 6 No. 10 per case. Comment: Using the food basket, place pie pan
of rice product on a wire rack with a cup of rice
and 2 cups of water directly under any product
you may be cooking. Example: Beef Ribs or
Roast, Italian Sausage, Hot Links, Chicken,
Pork.
Normal Serving: 4 oz
Serving per pan: 20
The drippings from the product placed above the
rice will drip down into the rice and the rice will
then become flavored The cooking time for the
rice will be the same time as for the meat product
that you are cooking it with.
Comments: These potatoes are already cooked.
They are not cooked in the Bar-B-Q Boss® to
get their flavor. They use the drippings from
meat from a prior Bar-B-Q cooking to give them
their unique flavor. The dripping may be from
Beef, Pork or Chicken. Rib drippings are prefer
able. This is an example of utilizing what would
otherwise be waste when using other methods of
barbequing.
Place 112 cup of water into the bottom of the drip
pan prior to cooking. Follow the directions con
cerning the amount of water required for the par
ticular rice product. For this recipe use 1 cup of
white long grain rice and 2 cups of water. Place
into a deep 8-inch pie pan the proper amount of
water and rice. Let stand in the pan for approxi
mately 30 minutes.
Recipe:
1 # 10 Can of New Potatoes
6 Cups of Ribs Drippings
6 Tbsp. of Corn Starch
112 Cups of Cold Water
Instructions:
Preheat oven to 350 0 F. Put 6 tablespoons of
Corn starch into 112 cup of cold water and mix
thoroughly Allow the drippings to cool over
night and skim the grease off the top. Open 1
can of new potatoes and drain the juice. Place
the new potatoes in a 12 x 12 x 2 (steam table
half pan). Pour rib drippings and corn starch
mixture over potatoes. Stir to coat potatoes with
mixture. Take care not to break potatoes. Place
pan with potato mixture into oven and bake for
40 minutes. Stir every 10 minutes until mixture
thickens. Remove and serve.
DIJON MUSTARD BROCCOLI
~1akes
9
1
3
3
12 servings.
Broccoli bundles (l Y4 ea., 11 Y4lbs. total)
Cup of Dijon Mustard
Sticks of Butter
Cups of Water
Cut broccoli florets from stalks and rinse well.
Put aluminum foil on food basket shelves. Cut
holes for steam 10 aluminum foil. Place broccoli
florets on aluminum foil covered shelves.
Place drippings pan in bottom of cooker.
SMOKED FLAVORED RICE
Pour 3 cups of water into the drip pan. Place
food basket with broccoli florets in cooker and
1 cup of White Long Grain Rice
3.+
cook for 25 minutes.
from smoker.
Remove broccoli florets
Mix 1 cup of Dijon mustard and 3 sticks for but
ter in bowl. Whisk until well blended. Pour
mustard and butter mixture over steamed broc
coli.
Stir broccoli with spoon until evenly
coated. Ready to serve. This can be stored in
refrigerator for up to 3 days.
35

Bar-BQ Boss

Transcription

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