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The BBQ Pit has a well at the bottom of the stoneware pan whereliquid can be added to keep food moist. It is never recommendedto add more than 1 inch of liquid to the bottom of the stoneware.NOTE:- If choosing to baste meat during cooking process, use Highsetting to maintain proper cooking temperature.- If choosing to cook on Low setting, it is recommended that the lidremain closed during cooking process to maintain proper cookingtemperature.- If cooking on Low setting, baste during the last 30 minutes ofcooking only to ensure proper cooking temperature is maintained.CAUTION: Never submerge heating unit in water or other liquid.REMOVABLE STONEWARE The removable stoneware goes safely into the dishwasher, ormay be washed in hot soapy water. Do not use abrasive cleaningcompounds. A cloth, sponge or rubber spatula will usually remove the residue.To remove water spots and other stains, use a non-abrasive cleaner(such as Bon-Ami Polishing Cleanser) or vinegar. The outside case may be cleaned with a soft cloth and warm soapywater. Wipe dry. Do not use abrasive cleaners.CARE OF STONEWAREAs with any fine ceramic, the stoneware pan will not withstand theshock of sudden temperature changes. Do not put cold foods in the stoneware pan if it has been preheatedor is hot to the touch. Do not preheat Crock-Pot BBQ Pit beforeusing unless specified in the recipe. The stoneware should be atroom temperature before adding hot foods. To wash your stoneware pan right after cooking, use hot water.Do not pour in cold water if the stoneware is hot. The lid handle may get hot while cooking, use of an oven mitt whilehandling is advised.7

Cooking with theBBQ Pit Slow RoasterIntroductionAlthough grilling and barbeque have long been thought of as synonomous, the purist will hold true that Classic barbeque refers to slowcooked meat. Cooking at lower temperatures allows meat to becometender while preserving its natural juices. The long cooking period allowsfor several different, simple cooking techniques to be used to createfabulous flavor while offering the cook time to enjoy life with family andfriends. You will find that your BBQ Pit has amazing versatility and allowsyou to cook hands free all day. You will create simple, memorable disheswith the greatest of ease.About BBQ Pit Slow RoastingSlow roasting offers time to break down the connective tissues of meatresulting in fall-off-the-bone tenderness. Long, slow cooking transformsthe meat into a tender, juicy and flavorful dish.See chart on page 10 to guide you on specific techniques and cooktimes for different cuts of meat.TechniquesThere are many barbeque pit roasting techniques and the righttechnique or combination of techniques will give meats the best flavorpossible. Barbeque sauces, glazes, rubs, marinades, and dry, slowroasting can all be used successfully with your BBQ Pit Slow Roaster.While briskets are favored in Texas, pork shoulders in North Carolina,ribs in Kansas and chicken in Louisiana, regional favorites are due to thetype of animals raised in the area. Try experimenting with your ownfavorite cuts and recipes using one of these techniques or a combinationof techniques to create a tender, flavorful dish your friends and family willask for again and again.The FlavoringsRubsDry rubs typically are a mix of salt, spices and herbs used to season andtenderize meat to enhance the flavor by coating the exterior of the meat.Wet rubs (or mops) typically contain some type of acid (vinegar, citrus,tomato, etc.) which further tenderize the meat by breaking down the collagen.Basting Sauces and GlazesAlong with low temperature, a flavorful basting sauce or glaze can be thesecret of delicious barbeque. A good sauce will flavor and tenderize the meatand keep the exterior moist while the inside cooks. Vinegar, water, saltand pepper constitute the basic barbeque basting sauce. You can createyour own special sauce with the addition of mustard, ketchup, or a hostof other ingredients – or choose from the recipes included. Many of therecipes included are very versatile and can be used with a variety of meats.8

Basting TipsBrush sauce or glaze on meat during last 1/2 hour of cooking, every10 to 15 minutes. If choosing to baste more often, use High setting tomaintain proper cooking temperature.NOTE: Be sure to wash your basting brush in hot, soapy water before using on cookedmeat if previously used on raw meat.MarinadesUsing a liquid marinade for meat that is set in the refrigerator willnot only give meat flavor, but will help in breaking down the fat. Aftermarinating meat, blot dry with paper towels. For tough cuts of meat, trymarinating overnight and then baste every 10 to 15 minutes with a sauceor glaze to finish the dish during the last half hour of cooking.NOTE: Seafood will absorb marinade very quickly. Do not marinate seafood for longerthan 1/2 hour.The Cooking ProcessesRoastingLarge roasts can be slow roasted in the BBQ Pit on the High settingwith great result. A constant, low temperature will offer an evenly cookedpink center and give less shrinkage than when cooked in an oven at ahigher temperature. Meat cuts that will benefit from this dry roasting technique are large, tender, well marbled roasts typically cut from the rib, loinor leg.BrinesBrining, or soaking meat in a saltwater/seasoned water bath prior tocooking, is an excellent way to add flavor and juiciness to the meat priorto cooking in the BBQ Pit. This method works wonderfully with a varietyof poultry and meats. When brining, the meat cells absorb theliquid and any flavoring you’ve used, distributing the flavor throughoutthe meat.A basic brine solution is 1/2 cup of kosher salt and 1/2 cup of sugar(substitute honey, brown sugar or molasses if desired) to 1 gallon ofwater (season or substitute water with juice, wine, beer, vinegar, soy orstock). You can add a variety of flavors to the brine such as garlic, onion,peppercorns, hot pepper flakes, fresh or dried herbs or spices such asmustard seed, coriander seed or bay leaves.Fully submerge meat in brine; place a heavy plate on top of meat tokeep in liquid or place brine and meat in a zip top bag. Rinse and drymeat after brining and do not salt meat before cooking. While brining,always keep meat in refrigerator. Discard brining liquid after use.Brining times:Whole Chicken: 3 to 12 hoursTurkey: 24 hoursPork Tenderloin: 6 to 12 hoursWhole Pork Roast: 2 to 4 days9

Recommended Settings, Cook Time and TechniquesNOTE: This chart is to be used as a guide, cook times may vary based on thickness,marbling, size of meat, etc. Always ensure appropriate internal temperatures are reached byinserting a meat thermometer at various locations. (see Cooking Guide below.)Cooked Internal Meat TemperaturesMeatBeefPorkFully Cooked HamPartially Cooked HamFresh HamPoultryWhole ChickenTurkeyRareMediumWell Done140 F*******160 F*******170 F170 F140ºF165 F165 F180 F180 F180 F*Rare pork, ham or poultry is not recommended.Cooking GuideMeat CutPoultrySkinned, Boneless BreastsChicken pieces, bone inTurkey BreastWhole ChickenRibsBeef Short RibsPork Loin Baby Back orBeef Baby Back RibsPork Country Style Ribs3 Racks Baby Back RibsRoastsFlank Steak, London BroilBrisketPorkPork TenderloinPork ButtPork ShoulderRecommended CooktimeSizeLow SettingCooktime Sugg. InternalHigh SettingTemps.3 lbs.5 lbs.7 lbs.7 lbs.2-3 hours5-7 hours7-9 hours8-12 hours1-2 hours3-5 hours4-6 hours4-6 hours170 F170 F170 F170 F3 lbs.7-8 hours4-6 hours170 F3 lbs.5 lbs.8 lbs.6-8 hours9-12 hours8-12 hours3-5 hours6-9 hours5-8 hours170 F170 F170 F3 lbs.4 lbs.3-5 hours5-8 hours2-3 hours3-5 hours170 F170 F2.5 lbs.8 lbs.8 lbs.-1-2 hours†10-14 hours†10-14 hours†170 F170 F170 F† It is recommended that pork be prepared in the BBQ Pit on the High setting only.Note: Times are approximate. Meat density and other marbling characteristics may alter appropriate cooktimes. Always cook meat to the proper internal temperature to ensure food safety.Use a meat thermometer to determine internal temperature. Some whole poultry items are soldwith a pop-up style meat thermometer, check temperature with a traditional meat thermometerto ensure proper temperature has been reached. The Low setting cooks at 230*F. The Highsetting cooks food at 280ºF. Lifting lid will cause heat loss. Adjust cook time accordingly.10

Hints & TipsYour BBQ Pit is equipped with a roasting rackfor cooking 3 whole beef baby back ribs or forcooking roasts weighing up to 7 pounds such aspot roasts, rump roasts or brisket (See insets onpage 6).Remove fat and sinew before marinating or basting.Beef can be marinated 2 hours to overnight ina vacuum sealed or zip top bag, or used with ourvarious recipes for spice rubs, sauces or a combination of techniques for maximum flavor. Stud roasts with garlic slivers for a simple wayto impart aromatic flavor to the meat. Score brisket and flank steak on both sides topromote flavor absorption and tenderness.11Beef Sauces & GlazesBeef Sauces & Glazes

Beef Sauces & GlazesBack Woods Beer Marinade12 oz. bottle dark beer1/4 cup oil2 tbs. grainy mustard2 tbs. red wine vinegar2 tbs. honey1 tbs. fresh rosemary, minced1 tsp. salt1/2 tsp. ground black pepperCombine all ingredients in abowl. Stir thoroughly to combine.Place meat and marinade in avacuum sealed or zip top bag, orcovered bowl and place in refrigerator 2 hours to overnight.Great for Beef, Poultry, Lamb,or Pork.Boilermaker Glaze1 tbs. canola oil1 medium shallot, peeledand minced1 garlic clove, minced2 tbs. chili sauce1 cup beer3 tbs. molasses1 tbs. red wine vinegar2 tbs. whiskey1 tsp. Worcestershire sauceHeat the canola oil in a small,heavy saucepan over mediumhigh heat. Add the shallot andgarlic and cook 1-2 minutes.Add the chili sauce, beer,molasses, vinegar, whiskey, andWorcestershire sauce. Stir tocombine ingredients and bringto a boil.Once boiling, reduce theheat to medium. Let simmer20-25 minutes or until syrupy.Baste glaze on meat duringthe last 1/2 hour of cookingevery 10-15 minutes.Great for Beef or Pork.12

1/2 cup soy sauce1/2 cup sherry1 garlic clove, crushed1 tbs. fresh ginger, minced2 tbs. peanut oil1/2 cup green onions,thinly sliced1 tbs. five-spice powder1/2 tsp. red pepper flakesCombine all ingredients in abowl. Stir thoroughly to combine.Place meat and marinade ina vacuum sealed or zip top bag,or covered bowl and place inrefrigerator 2 hours to overnight.Great for Beef, Poultry, Lamb,Pork, or Vegetables.Savory Italian Marinade1 cup olive oil1/2 cup fresh lemon juice2 tbs. red or white wine vinegar1/4 cup basil leaves, roughlychopped2 tbs. fresh oregano, roughlychopped2 garlic cloves, crushedCombine all ingredients in abowl. Stir thoroughly to combine.Place meat and marinade ina vacuum sealed or zip top bag,or covered bowl and place inrefrigerator 2 hours to overnight.Great for Beef, Poultry, Fish,Lamb, Pork, or Vegetables.Tomato and Basil Marinade3/4 cup tomato puree1/4 cup balsamic vinegar2 tbs. olive oil2 tbs. honey1/4 cup fresh basil leaves,roughly chopped1 small red chili pepper, seededand roughly chopped1 garlic clove, crushed1/2 tsp. salt1/4 tsp. ground black pepperCombine all ingredients in abowl. Stir thoroughly to combine.Place meat and marinade ina vacuum sealed or zip top bag,or covered bowl and place inrefrigerator 2 hours to overnight.Great for Beef, Poultry, orLamb.13Beef Sauces & GlazesChinese Five-Spice Marinade

Beef Sauces & GlazesBalsamic and MerlotBeef Marinade1 cup Merlot1/4 cup olive oil3 tbs. balsamic vinegar2 garlic cloves, crushed1 tbs. light brown sugar1 tsp. onion powder1 tsp. salt1 tsp. ground sage1/2 tsp. ground black pepperCombine all ingredients in abowl. Stir thoroughly to combine.Place meat and marinade in avacuum sealed or zip top bag, orcovered bowl and place inrefrigerator 2 hours to overnight.Teriyaki Glaze1 cup soy sauce1 cup sherry1/2 cup honey2 tbs. orange juice2 tbs. hoisin sauce1 tbs. ketchup2 small red chili peppers, splitlengthwise, seededCombine all ingredients in asmall, heavy saucepan. Stir tocombine ingredients and bring toa boil over medium-high heat.Once boiling, reduce heatto medium. Let simmer 20-25minutes or until syrupy. Removethe chili peppers. Baste glaze onmeat during the last hour ofcooking every 10-15 minutes.Great with London Broil,flank steak, or ribs.Sesame Garlic Glaze1 cup soy sauce1 cup water1/4 cup honey2 tbs. sesame oil2 tbs. garlic cloves, minced1/4 tsp. ginger2 tbs. sesame seeds, lightlytoastedCombine the soy sauce, water,honey, sesame oil, garlic andginger in a small, heavy saucepan.Stir to combine ingredients andbring to a boil over medium-highheat. Once boiling, reduce heatto medium. Let simmer 20-25minutes or until syrupy.Baste meat with glaze duringthe last 1/2 hour of cookingevery 10-15 minutes.Great for Beef, Poultry, or Pork.14

Dark and Stormy Brisket3 - 3 1/2 lb. brisketRub2 1/2 tsp. brown sugar1 tsp. curry powder1/2 tsp. ground cumin1/4 tsp. cinnamon1/4 tsp. nutmeg1/4 tsp. cloves1/2 tsp. chili powder1/2 tsp. salt1/2 tsp. cayenne pepperSauceJuice of 1 lime (about 1/4 cup)12 oz. ginger beer3/4 cup molasses1/4 cup honey1 dark rum1 - 2 jalapenos, sliced (to taste)3 - 4 cloves of garlic, chopped2 bay leaves2 tsp. liquid smokeKosher salt and fresh groundpepper to tasteScore brisket on both sidesand set aside.Combine ingredients for ruband blend well. Rub all overbrisket and let rest for 1-2 hoursrefrigerated.Combine ingredients for saucein a sauce pan, blend well andsimmer until reduced by 1/2.Reserve 1/2 for serving.Set unit to High and insertrack. Add brisket with the fat capon top and brush with sauce.Brush with sauce every 30 minutes if desired, flipping once.Cook for 4-5 hours untilbrisket becomes very tender.Slice thinly across the grain,serve with remaining sauce.Yield: 6 servings.Dry Rubbed Beef Short Ribs3 lbs. bone-in short ribsRub1 tsp. dried rosemary1 tsp. dried oregano1 tsp. dried garlic1 tsp. dried sage1 tsp. kosher saltFresh ground pepperSet unit to High and insertrack. In a small bowl, combinerub ingredients and blend well.Rub all over short ribs. Place onrack and cook for 4-4 1/2 hoursuntil very tender.Yield: 3-4 servings.15Beef RecipesBeef Recipes

Beef RecipesMargarita Flank2 lb. flank steak, scored on bothsides and seasoned withkosher salt and pepper12 oz. can frozen lemonade,defrosted1/2 cup tequila1/4 cup olive oilJuice of 2 limes1/3 cup lemon preserves ormarmalade1/2 cup chopped cilantro1 jalapeño, slicedCombine all ingredients exceptflank and blend well. Add steakto zip top bag or pan and pourmarinade over. Marinade for1 hour.Set unit to High and insertrack. Add flank and cook for2-3 hours, until flank is tender.Remove meat, slice thinly acrossthe grain.Yield: 3-4 servings.BBQ Beef3 lbs. cubed chuck meatMarinade and Sauce24 oz. ketchup1 cup diced tomatoes1/4 cup cider vinegar1 cup brown sugar4 oz. chopped green chilies(mild or hot)1/4 cup mustard1/2 cup Worcestershire sauce1 tsp. red pepper sauce (or totaste)1 tbs. liquid smokeFresh ground pepperSet unit to High. Combine allingredients except beef in a bowland blend well. Add beef andcoat well. Pour into unit andcook for 5-6 hours until verytender.Yield: 6 servings.16

3 lbs. tenderloin tipsRub2/3 cup brown sugar1/4 - 1/2 tsp. cayenne pepper(to taste)1/2 tsp. saltMarinade and Sauce28 oz. can crushed tomatoes1/4 cup balsamic vinegar3 chipotles in adobo1 tbs. liquid smoke1/3 cup brown sugar1/4 tsp. ground allspiceSalt and fresh ground pepperto tasteIn a small bowl, add ingredients for rub and combine well.Rub over tips and refrigerate for30 minutes. In a food processor,combine marinade ingredientsand pulse to blend. Reserve 1/2for serving (for a thicker sauce,reduce by half prior to serving).Add beef to a zip top bag andpour remaining marinade overand refrigerate for 4 hours orovernight. Turn unit to High. Addbeef (with marinade) and cookfor 2-3 hours until tender. Servewith reserved sauce.Yield: 4-6 servings.Beef Tenderloin Tipsin Smoky Asian Sauce3 lbs. tenderloin tipsMarinade1 cup hoisin sauce1/4 cup soy sauce1/4 cup mirin, rice wine,or white wine3 tbs. liquid smoke1/2 cup honey1/2 tsp. thai chili paste orsimilar (more if desired)Juice of 1/2 lime3 scallions, thinly sliced1/8 tsp. ground clovesFresh ground pepperIn a large bowl, add allingredients for marinade andblend well. Add tips, coat welland marinade for 1 hour in therefrigerator. Turn unit to Highand insert rack.Place tips on rack and cookfor 3-4 hours until very tender,brushing with marinade andturning 2 or 3 times, being sureto cook meat for 30 minutes ormore after final application.Yield: 4-6 servings.17Beef RecipesBeef Tenderloin Tipsin Chipotle Sauce

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Pork Sauces & GlazesYour BBQ Pit is equipped with a roasting rackfor cooking 3 whole pork country style or babyback ribs or for cooking roasts weighing up to 7pounds such as pork tenderloin, pork shoulder orpork butt (See insets on page 6).Remove fat and sinew before marinating or basting.Pork can be marinated up to 2 hours orovernight. Place meat in a vacuum sealed or zip topbag, covered bowl, or use with our various recipesfor spice rubs, sauces or a combination oftechniques for maximum flavor. Pat marinated meat with paper towels. Discard marinade after use. Do not use remaining marinade to basteduring cooking.19Pork Sauces & GlazesHints and Tips

Sweet and Sour GlazePork Sauces & Glazes6 tbs. cold water2 tbs. cornstarch1 1/2 cups pineapple juice1/4 cup white wine vinegar2 tbs. soy sauce2 tbs. sugar1/4 tsp. ground gingerIn a small bowl, dissolve thecornstarch into the water andset aside. Combine the remaining ingredients in a small, heavysaucepan. Stir to combine ingredients and bring to a boil overmedium-high heat. Once boiling,reduce the heat to medium.Whisk in the cornstarch mixture.Let simmer for 18-20 minutes oruntil syrupy.Baste glaze on meat duringthe last 1/2 hour of cookingevery 10-15 minutes.Great for Poultry or Pork.Sweet and Sour Marinade1 cup pineapple juice1/4 cup white vinegar3 tbs. brown sugar1 tbs. fresh ginger, minced1 tbs. soy sauce1/4 cup green onions, thinlyslicedCombine all ingredients in abowl and stir to thoroughlycombine. Place meat in a vacuumsealed plastic bag or zip top bag,or covered bowl for 2 hours toovernight.Great for Pork, Beef, Poultry,Fish.Apple Ginger Marinade3/4 cup apple juice orapple cider1/4 cup oil2 tbs. white wine vinegar1/4 cup fres

cooked meat. Cooking at lower temperatures allows meat to become tender while preserving its natural juices. The long cooking period allows for several different, simple cooking techniques to be used to create fabulous flavor while offe