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Master the Wood Pellet Grill: A Cookbook to Smoke Meats Like a Pro

  • Mã sản phẩm: 1641528222
  • (1195 nhận xét)
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  • Publisher:Rockridge Press; Illustrated edition (November 26, 2019)
  • Language:English
  • Paperback:192 pages
  • ISBN-10:1641528222
  • ISBN-13:978-1641528221
  • Item Weight:1 pounds
  • Dimensions:7.5 x 0.52 x 9.25 inches
  • Best Sellers Rank:#112,864 in Books (See Top 100 in Books) #218 in Barbecuing & Grilling #727 in Kitchen Appliance Cooking
  • Customer Reviews:4.6 out of 5 stars 1,172Reviews
558,000 vnđ
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Master the Wood Pellet Grill: A Cookbook to Smoke Meats Like a Pro
Master the Wood Pellet Grill: A Cookbook to Smoke Meats Like a Pro
558,000 vnđ
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pellet grill cookbook, pellet grill cookbook, pellet grill cookbook, pellet grill cookbook
pellet grill cookbook, pellet grill cookbook, pellet grill cookbook, pellet grill cookbook

SAMPLE RECIPE: CLASSIC PULLED PORK

SERVES: 8 to 12 | PREP TIME: 15 MINUTES | SMOKE TIME: 16 to 20 HOURS | SMOKE TEMP: 225°F | WOOD PELLET FLAVOR: HICKORY

This is pulled pork that is so authentic, your friends will think you picked it up at the local barbecue joint. Use it in tacos, sliders, and sandwiches and you'll still have leftovers for days. Little did you know that classic pulled pork can be made on your pellet grill--with minimal effort.

Instructions:

1. Add wood pellets to your smoker and preheat to 225°F.

2. Coat the pork shoulder with mustard and season it with rub.

3. Place the shoulder on the grill grate and smoke until its internal temp reaches 195°F.

4. Pull shoulder from the grill and wrap it in aluminum foil. Place it in a cooler and let rest for 1 to 2 hours.

5. Remove and unwrap. Pull the pork apart and serve immediately.

MASTER TIP:

Use a foil baking pan and aluminum foil rather than a foil or butcher paper wrap. The pan gives you an easy way to contain the meat while pulling, and is the perfect place for leftovers.

INGREDIENTS:

  • 1 (6 to 8 pound) bone-in pork shoulder
  • 2 tablespoons yellow mustard
  • 1 batch Not-Just-for-Pork Rub (page 41)

 

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