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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. fl:!OO3 SmokatOO". a ;.-:

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

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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 2

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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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4

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

5

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. ~ 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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