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RECETAS
33
COSTILLAS A LA PARRILLA
- 2 cucharadas de azúcar negra
- 1 cucharadita de sal gruesa
- 1 cucharadita de pimienta negra molida
- 1 cucharada de comino
- 2 cucharaditas de mostaza en polvo
- 2 cucharaditas de páprika
- 2 cucharadas de ají molido
- 1 cucharadita de sal de cebolla
- 1 cucharadita de sal de apio
- 1 cucharadita de ajo en polvo
- 1 cucharada de orégano
POLLO AHUMADO
- Precaliente el ahumador a 225 °F (107 °C)
- 1 pollo entero, trozado o pedazos de pollo (muslos, alas,
patas) hasta 5 libras
- Friegue los trozos de pollo con salsa BBQ para uso
general y déjelos reposar durante 30 minutos
- Agregue una bandeja de agua al ahumador
- Añadir puñado de Apple o de otros pedazos de madera a
la bandeja del fumador.
- Acomode el pollo en las rejillas de cocción
- Cocínelo durante 2,5 - 4 horas
- La temperatura interna debe alcanzar los 165 °F (74 °C)
- Tápelo y déjelo reposar por 10 minutos
- Sírvalo y disfrútelo
COSTILLAS
- Precaliente el ahumador a 250 °F (121 °C)
- 4 tiras de costillas de cerdo
- Remueva la membrana de las costillas
- Condiméntelas bien con salsa BBQ
- Agregue una bandeja de agua con jugo de manzana en el
ahumador
- Añadir puñado de Apple o de otros pedazos de madera a
la bandeja del fumador.
- Acomode las costillas en la rejilla de cocción o en la
bandeja para costillas incluida.
- Cocínelas durante 3-4 horas
- Si lo desea, agregue salsa BBQ en este momento y
termine usando su parrilla a gas Broil King a 400 °F
durante 10 - 20 minutos.
- Sáquelas del ahumador, tápelas y déjelas reposar por 10
minutos
- Sírvalas y disfrútelas
PUERCO DESMENUZADO
- Precaliente el ahumador a 225 °F (107 °C)
- 4 - 15 libras de paleta de cerdo (los cortes más pequeños
normalmente se llaman Boston Butt o Picnic Shoulder)
- Condiméntelo bien con salsa BBQ
- Agregue una bandeja de agua con jugo de manzana en el
ahumador y coloque la paleta de cerdo sobre la bandeja
- Añadir puñado de Apple o de otros pedazos de madera a
la bandeja del fumador.
- Coloque la paleta de cerdo en las rejillas de cocción
- Cocínela durante 4 horas o más, a una temperatura
interna de 185 °F (85 °C) como mínimo
- Sáquela del ahumador, envuélvala con papel de aluminio
y déjela reposar por 30 minutos
- Píquela con la Súper Espátula de Broil King® (#64011) o
desmenúcela con las Garras para Carne Broil King®
(#64070)
- Agréguele salsa al gusto
- Sírvala y disfrútela
33


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