Official pellet grill recipe thread

[redneckengineered]

That color looks perfect.

 

[redneckengineered]

This is hardly a recipe it is so stupid simple but I need to give a shout out because it was so good. Pork loin is a cheap cut and will feed a lot of people. The pellet smoker turns it into gold. I think a sweet rub is best here, I went with Meat Church's Texas Sugar. Score the meat to get more of the rub down into the nooks and crannies. We were going for a healthier version so I removed most of the fat cap but you could leave a lot of it and cook fat side up and let it render down into the meat. Pull the loin off at 135 degrees and let it rest under a foil tent for 15 minutes or so. Enjoy!

Smoked Pork Loin - Hey Grill, Hey

Smoked Pork Loin is perfect to make for the family or when friends come over for a BBQ. It's juicy, easy to make, and only requires a few ingredients.

heygrillhey.com

 

[Bggrnchvy]

I did two cooks this weekend, one for lunches and one for Sunday dinner.

For lunches I did a chuck roast like a brisket. 3lb roast, mustard binder, seasoned with chili powder, brown sugar, garlic salt, onion powder, paprika, cumin and pepper.



Onto the smoker at 225° for about 4 hours to 160°. Every hour or so it gets spritzed with a blend of Worcestershire/apple cider vinegar/brown sugar/water.



Then I wrapped it up with a little apple cider vinegar on the bottom, and a couple of chunks of garlic butter I made for garlic bread primarily. Ideally that cooks until 200°, but this one went to 210° because I managed my time poorly and was messing with the ribs I was cooking too.



A bit overdone. I did let it rest for 2 hours since I was just chopping it up to put in the fridge.

I tried this again.

Modifications:
Seasoned 24hrs ahead and stuck it in a vacuum packed bag.
No butter during the wrap.
Added Montreal steak seasoning.
Pulled at 195°F on the dot.





Much less dry. I like the depth of the seasoning with the 24hr vacuum bag soak. Did not notice a difference without the butter, so I will axe that for future.

Yes, I'm cleaning my smoker this week

 

[redneckengineered]

Looks more better. Since you like to mess with chuck roast, check out these recipes. I'm going to do the barbacoa soon that shit looks fire

Smoked Beef Barbacoa - MINCE REPUBLIC

This Smoked Beef Barbacoa recipe is made by smoking a chuck roast and then braising it in sauce resulting in tender, smoky beef.

www.mincerepublic.com

Poor Man's Burnt Ends

Poor Man's Burnt Ends are burnt ends made from chuck roast instead of brisket like traditional burnt ends.

www.meatchurch.com

 

[Bggrnchvy]

Looks more better. Since you like to mess with chuck roast, check out these recipes. I'm going to do the barbacoa soon that shit looks fire

Smoked Beef Barbacoa - MINCE REPUBLIC

This Smoked Beef Barbacoa recipe is made by smoking a chuck roast and then braising it in sauce resulting in tender, smoky beef.

www.mincerepublic.com

Poor Man's Burnt Ends

Poor Man's Burnt Ends are burnt ends made from chuck roast instead of brisket like traditional burnt ends.

www.meatchurch.com

I'm only messing around with chuck roasts because I am too chicken to try a brisket without getting pretty close on something cheap first. Might be the next cook now that I've got it pretty close.



Burnt ends are something I usually do for parties.

I tried something like that barbacoa before for tacos. Needed more heat, I might try that recipe.

 

[Code]

Have family in from San Diego so I took a couple days off and having a bbq tomorrow. Just rubbed down a nice pork butt. Going to smoke some beans as well and my wife is doing an alfredo mac and cheese in the oven.

Hey grill hey beans are pretty awesome

Smoked Baked Beans with Brown Sugar and Bacon - Hey Grill, Hey

Nothing goes better with your perfectly cooked BBQ than a spoonful of slightly sweetened smoked baked beans loaded with bacon.

heygrillhey.com

The alfredo mac and cheese is made up of cavatappi pasta, alfredo sauce, a couple blocks of gouda, parm, and cream cheese. I'd give you the recipe but she doesn't really have one but that'll get you 90% there

My rub is pretty standard, cup of brown sugar, 1/8 cup paprika, tbs garlic powder onion powder, pepper, salt, chili powder, tsp cayenne. No binder, never thought i needed it

finished product tomorrow

 

[Code]

Not the average Wednesday night lol

 

[redneckengineered]

Stuffed mushrooms on the pellet grill you say? Best I've ever had not even close. I will never do them in the oven again. I pretty much followed this recipe exactly, added 1/2lb of sage sausage for the protein. Ran 250 for about an hour to get that get smoky flavor, then 300 until they hit your desired internal temp and the bread crumbs brown up. Next time I do them which will be soon, going to add crab meat.

Smoked Stuffed Mushrooms

These smoked stuffed mushrooms are packed with a savory blend of cream cheese, garlic, and herbs, then smoked to perfection for a rich, earthy flavor. The tender mushrooms and creamy filling make them a perfect bite-sized appetizer for any occasion.

www.bonappeteach.com

 

[2JZ]

I'm drying/smoking mushrooms right now. Lobster mushrooms and King Bolete found on my property.

 

[dwygrsshpr]

Bacon wrapped pierogies:

Buy a bag of Mrs T frozen pierogi (48 count is common) or if you're feeling spicy, watch Sam the Cooking Guy's recipe on youtube and roll your own.

Buy a pound of bacon.

Cut the bacon in half and wrap each pierogi with a half slice of bacon. Put the seam/overlap on the bottom.

Dust with your favorite rub if you'd like.

275*F for an hour and then 325*F for ten minutes to finish and crisp the bacon. My grill has a smoke box so I loaded it with apple chunks from the start.

Serve with sour cream and freshly diced chives (add some of the rub into the sour cream if you want more jazz).

 

[redneckengineered]

Did these on Saturday to snack on while watching football games. I can't stress this enough, you have to make these. I loosely followed this recipe, just use whatever rubs and sauces you have on hand to get the flavor profile you want. I did Meat Church Texas Sugar on the chicken, sprinkled brown sugar over the bites after they were wrapped, and then basted with some BWW Asian Zing wing sauce I had in the panty. Amazing.

 

[dwygrsshpr]

Since we're doing bacon wrapped things now, hillbilly donuts needs to be on your list.

You can google around for exact recipes but it's not hard and you can jazz it anyway you like.

1) Ground meat(s): use your favorite meatball recipe, or grind up some sirloin and brisket, throw some sausage in. Whatever. season how you like with SPG, worcestershire, cayenne, your favorite rub, etc. You know what you like. Throw a little (caution little) shredded cheese in if you want to go next level. Or super finely chopped jalapenos. Or both. Visit ProjectTwin's pickled jalapeno thread and use some of those. You're not going to screw this up.

2) Get several large onions; white, yellow, Vidalia; trick is the bigger the better because there is going to be waste (well, saved in the fridge for another recipe).

3) Slice the onions into rings rather thickly (3/4 to 1"). Separate the rings and match them up for an "innie" and "outie". I generally find I have to use every other ring or every other-other to get a good "nest".

4) Pack the "outie" with your ground mixture and use the "innie" as a mold to press and form your donut.

5) Wrap in bacon - generally takes two slices per ring. Dust with your favorite rub or use a sauce at the end to finish. This is tedious but the reward will blow your tits.

6) Smoke at 300F for an hour or so and then crank it to 325-350 to crisp the bacon for ten additional minutes. Your times/temps may vary, but chances are if the bacon is cooked on the outside, you can be pretty sure the meat is cooked on the inside. Use an instant read thermopen after about 45 min if you want to keep a close eye - you know your grill better than me. If you are going to use a bbq sauce at the end, do that in the last ten minutes to glaze everything

7) Pre-schedule an appointment with your cardiologist.

The pic below is mine to essentially show all the steps at once; the linked video is what I loosely followed the first time I made them...

oh and another video for the sake of it: