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BEEF JERKY
DIRECTIONS
1 In a small bowl, prepare the marinade by whisking
together all ingredients except the beef. Then
place the marinade and beef in a large resealable
plastic bag. Massage the outside of the bag to
work the marinade over all parts of the beef, then
place the bag in the refrigerator for 8 hours to
marinate.
2 To install the grill grate, position it flat on top of
the heating element and gently press down until
it sits into place.
3 Remove the beef from the marinade and discard
excess liquid. Place the beef in a flat single layer
in the Air Crisp Basket. Then place the basket on
the grill grate and close the hood.
4 While holding the smoke box lid open,
use the pellet scoop to pour pellets into the
smoke box until filled to the top. Then close
the smoke box lid.
5 Turn dial to DEHYDRATE. Press WOODFIRE
FLAVOR. Set the temperature to 165°F, and set
time to 6 hours. Select START/STOP to begin
cooking (preheating is not needed).
6 Begin to check the beef jerky after 4 hours. If a
crispier output is desired, continue to cook.
7 When cooking is complete, open hood and
remove basket with beef jerky. Beef jerky can be
stored in an air-tight container for up to 2 weeks.
INGREDIENTS
½ cup soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
½ tablespoon onion powder
½ tablespoon garlic powder
1 teaspoon paprika
1/8–¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1–1 / pounds (16–24 ounces) uncooked
beef eye of round, cut in /-inch slices
PREP: 5 MINUTES | MARINATE: 8 HOURS | TOTAL COOK TIME: 4–6 HOURS | MAKES: 6 SERVINGS
INTERMEDIATE RECIPE
PIMENTO MAC & CHEESE
DIRECTIONS
1 Place the processed cheese product into the
center of an 11”x7” glass baking dish, then
surround with the macaroni. Pour the heavy cream
and water over the macaroni then sprinkle over
the pimento peppers, ½ cup mozzarella cheese,
½ cup cheddar cheese, salt, and pepper. Cover
baking dish with aluminum foil.
2 To install the grill grate, position it flat on top of
the heating element and gently press down until
it sits into place, then close the hood. Turn dial to
ROAST, set temperature to 375°F, set time to 40
minutes. Select START/STOP to begin preheating
(preheating will take approx. 3 minutes).
3 When unit beeps to signify it is preheated and
ADD FOOD is displayed, open hood and place
baking dish on grill grate. Close hood to begin
cooking.
4 Transfer the mac and cheese to a large bowl. Add
the remaining cheddar cheese and stir until the
mixture is evenly combined. Place the mac and
cheese back into the baking dish and top with
remaining mozzarella and bread crumbs. Return
the baking dish to the grill grate and close hood to
continue cooking. Cook for 5 minutes or until the
mozzarella is melted and bread crumbs are golden
brown.
5 When cooking is complete, open hood and
carefully remove the baking dish. Serve mac &
cheese hot.
INGREDIENTS
10 ounces prepared processed cheese product
1 pound uncooked elbow macaroni
4 ounces chopped pimento peppers
2 cups heavy cream
1 ½ cups water
1 cup shredded mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
Kosher salt, as desired
Fresh ground black pepper, as desired
¼ cup panko bread crumbs
PREP: 5 MINUTES | PREHEAT: APPROX. 3 MINUTES | TOTAL COOK TIME: 45 MINUTES | MAKES: 6–8 SERVINGS
INTERMEDIATE RECIPE
41
Questions? ninjakitchen.comBeyond Grilling
40
BEYOND GRILLING
BEYOND GRILLING
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