pellet grill

These Sausage and Shrimp Kabobs are packed with flavor and super easy! They are the perfect way to make dinner on the grill when you are busy yet these skewers are fancy enough to serve at your next BBQ!

Sausage and Shrimp Kabobs

oz smoked sausage rope

oz shrimp (jumbo, tail-on, peeled and deveined)

olive oil

Tbsp Barbecue Seasoning

Preheat grill to 350 degrees F. Make sure grill grates are clean.

Cut sausage into about 1'' slices, the same thickness as the shrimp.

Pat shrimp dry with paper towels. Place shrimp in bowl. Add sausage, olive oil and Barbecue Seasoning, toss to combine.

Tuck the sausage slices in the "C" curve of the shrimp and then thread them onto skewers.

Grill over medium-high heat for about 3 minutes, flip and grill until shrimp are opaque and cooked through. Serve immediately.

https://www.youtube.com/watch?v=aqfJk2NPO4U

These Sausage and Grilled Shrimp Kabobs are packed with flavor and super easy! They are the perfect way to make dinner on the grill when you are busy yet these skewers are fancy enough to serve at your next BBQ!

RECIPE HERE -- https://gimmesomegrilling.com/sausage-grilled-shrimp-kabobs/

Ingredients

    12 oz smoked sausage rope
    12 oz shrimp jumbo, tail-on, peeled and deveined
    2 tsp olive oil
    2 Tbsp Barbecue Seasoning

Instructions

Preheat grill to 350 degrees F. Make sure grill grates are clean.

Pat shrimp dry with paper towels. Place shrimp in bowl. Add sausage, olive oil and Barbecue Seasoning, toss to combine.

Tuck the sausage slices in the "C" curve of the shrimp and then thread them onto skewers.

Grill over medium-high heat for about 3 minutes, flip and grill until shrimp are opaque and cooked through. Serve immediately.

Sausage & Grilled Shrimp Kabobs

Pork Chops seasoned in a BBQ rub and then smoked to perfection on a pellet grill.

Smoked Pellet Grill Pork Chops

Thick cut Bone-in Pork Chops

Your Favorite BBQ rub

Your Favorite BBQ sauce ((optional))

Apply the BBQ rub to your pork chops on both sides and let the rub &quot;soak in&quot; for about 20-30 minutes while you start up your pellet grill.

Fill the hopper with pellets, turn on and run the pellet grill through the start up process, clearing out th white &quot;start-up&quot; smoke.

Turn the heat on the pellet grill to 300°F. If your pellet grill has the option to open any holes or vents in the drip pan for more direct heat, go ahead and do this.

Once the pellet grill is at 300°F, place the pork chops in the cooking chamber on the grill grates, over the direct heat is applicable.

Close the lid, if using any direct heat, flip the pork chops about every 10 minutes until they are finished cooking.

Optional: After about 10-20 minutes, brush the pork chops with BBQ sauce and close the lid. After 10 minutes, flip and brush the other side.

When the internal temperature of the smoked pork chops have reached 145°F, remove them from the pellet grill.

Let the pork chops rest for about 10 minutes before serving to let the juices distribute.

https://www.youtube.com/watch?v=JPdttABkQTs

#porkchops #pelletgrill #greenmountaingrill
Bone in Pork Chops on the green mountain grill. We seasoned these up with Blues Hog Sweet and Savory. We set the Pellet Grill to 300 degrees and flipped them every 10 minutes until our Thermapen read 145 degrees internal temp. let rest and enjoy!!!

Pork Chops On A Pellet Grill

Crispy creamer potatoes that are seasoned and smoked on a pellet grill. It&#039;s an easy smoker side dish recipe is full of flavor, yet quick and easy! Seasoned with garlic, oregano, thyme and parsley.

Seasoned Potatoes on Smoker

lb creamer potatoes

garlic powder

oregano

thyme

parsley

Preheat pellet grill to 350 degrees. We used competition blend pellets in the pellet grill.

Spray an 8'' x 8'' foil pan with non stick spray. Mix all ingredients in pan. Place in pellet grill. Cook about 45 minutes or until potatoes are cooked through, stirring about every 15 minutes.

If you&#039;re looking for an easy way to make a whole smoked chicken, the pellet grill is your answer. Use it like a flavorful oven to make a wonderfully smoky chicken that&#039;s roasted to perfection.

Smoked Whole Chicken Recipe

chicken

chicken seasoning

lemon (sliced)

onion (chopped)

rosemary

Remove any giblets from the chicken

Wash and pat dry

Optional: Place the chicken on a wire rack with a baking sheet underneath and allow it to dry in the refrigerator for 2-4hours or overnight. This will further dry the chicken skin and promote browning

Preheat your pellet grill to 225F

Brush the chicken skin with olive oil

Lightly season the inside of the chicken cavity, reserving the majority of the seasoning for the skin

Stuff the bird with lemon slices, onion, and rosemary sprigs

Cross the two chicken legs and tie them together using butchers’ twine to secure them in front of the cavity to promote even cooking. You can optionally also tuck the wings under the chicken by pushing the flats down toward the rear of the bird and tucking them underneath

Season the exterior of the bird with the remaining chicken season so it’s well covered

Insert a digital meat thermometer or the grill’s thermometer into the centermost and thickest part of the chicken breast without touching any bone

Place the chicken on your pellet grill and smoke for one hour at 225F

Increase the heat on your grill to375F and continue roasting until the white and dark meat reaches an internal temperature of 165F.

Remove the chicken from the grill and allow it to rest for 15-20 minutes. Snip and discard the butcher twine and enjoy.

Whether you are gathering for the holidays or looking to enjoy the summer, this delicious pellet grill ham with bourbon orange glaze is perfect for any occasion.

Pellet Grill Ham with Bourbon Orange Glaze

lbs Spiral Ham

Butter

oz Bourbon

Brown Sugar

Orange Juice

Preheat the pellet grill to 225 degrees F

Drain off any liquid from cooked ham and pat dry with paper towels then place on a sheet pan. Smoke for about 3 hours or until internal temperature reaches about 140 degrees F.

While  Ham is smoking prepare the glaze. Melt butter in a small saucepan over medium heat before adding bourbon. turn off the heat when adding bourbon then slowly turn the flame back on and cook for 2 minutes to burn off the alcohol.

Whisk in orange juice and cook for 5 minutes, then add brown sugar, stirring until smooth. Cook for about 2 minutes, constantly stirring, then remove from heat and set aside.

After 3 hours of smoking raise the pellet grill temperature to 275 degrees F. and begin glazing the ham every 20 minutes until the internal temperature reaches 170 degrees. Get at least 3 coats of glaze on the ham.

Learn exactly how to smoke beef brisket on a Pit Boss pellet grill following our detailed instructions and recipe below!This is a great BBQ dish to feed a crowd, and especially easy to do on a Pit Boss!

Pit Boss Smoked Beef Brisket

Whole Packer Beef Brisket (10-14 lbs)

Cooking Oil

½ cup smoked paprika

Black pepper

Garlic Powder

Onion powder

Cayenne powder

½ Can Beef Broth

Worcestershire Sauce

Tbsp Brown Sugar

Trim any excess hard pieces of fat from the exterior of the brisket, leaving about 1/4 inch thickness on the fat cap.

Score the fat cap to allow more fat to render out and the rub to penetrate.

Prepare the Brisket

Mix the Marinade Injection ingredients well until the sugar dissolves.

Place the brisket in a pan to catch excess liquid from the injections and inject in small amounts every 1 inch or so on both sides against the grain of the meat.

Inject the Brisket

Apply a thin layer of cooking oil to the entire exterior of the brisket.

Mix the rub ingredients well and apply generously to the entire exterior.

Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the grill to allow the injection and the exterior rub to penetrate the meat.

Apply the Rub

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Remove the plastic wrap and place the brisket on the Pit Boss with the thicker end pointing to the right.

Place an internal temperature probe if you have one into the center of the brisket.

Close the lid, cook the brisket until it reaches about 150-160°F internally.

Smoke the Brisket on the Pit Boss

At this point you can leave the brisket on the Pit Boss to continue cooking or remove it and wrap it in foil to speed up the cooking time.

Carefully remove the brisket and place on a large sheet of aluminum foil.

Wrap the brisket in opposing directions with three layers of foil, tightly.

Replace the temperature probe and place back on the Pit Boss.

Optional Texas Crutch

When the internal temperature of the brisket has reached 200°F, remove from the Pit Boss and keep wrapped.

Let the brisket rest for at least 60 minutes before slicing to allow the juices to distribute.

After resting, place the brisket on a large cutting board. Slice against the grain on a diagonal in ¼ inch slices and serve immediately.

Save extra brisket unsliced and tightly wrapped to maintain moisture.

Remove, Rest, and Slice the Brisket

A perfectly seasoned juicy, tender and delicious tri tip roast that only takes 30-40 minutes using a smoker, pellet grill or grill.

Quick Smoked Tri Tip

tri tip

salt

black pepper

cayenne pepper

paprika

Bring tri tip to room temperature, around 60 degrees is where I like my meat to be.

Preheat smoker to 500 F. or if your smoker or grill doesn't go that high, heat to as high as your smoker or grill goes.

Mix together the salt, black pepper, cayenne pepper, garlic powder and paprika in a bowl.

Season the tri tip with the seasoning mix until it is well coated, you may have a little extra left over depending on your tri tip size.

Add tri tip to the grill and cook for 7 minutes each side then reduce the heat to 350 F. and continue cooking for 15-20 minutes or until the internal temperature reaches 135 F.

Remove from grill or smoker and wrap in aluminum foil so the meat can rest for 10 minutes, the juices will recirculate and temperature will come up about 5 degrees so it will be medium rare/medium doneness.

Slice, serve and enjoy!

Lemon pepper done on a pellet grill or smoker that is juicy, flavorful and delicious!

Smoked Lemon Pepper Chicken

butter

lemon - 1/2 sliced (1/2 juiced)

Heat pellet grill or smoker to 400 F.

Remove neck and gizzards from inside of chicken and pat chicken dry with a paper towel.

In a bowl, add butter, juice from 1/2 of the lemon, salt and black pepper and blend together.

Place chicken in a pan that can go on the smoker.

Lift up the skin on the chicken breast and pack with butter mixture and then  rub the rest of the butter mixture all over the chicken.

Take the slices of lemon and place either in the internal cavity or on the skin, if placing on the skin the skin will not get as crisp in those areas. I prefer crispy skin so I place the lemon in the inside of the chicken so it steams lemon flavors into the meat.

Sprinkle the tops of chicken with paprika and cayenne pepper.

Cook for roughly 1 hour and 30 minutes or until internal temperature at the thickest part reaches 165 F.

The last 20 minutes of cooking, spoon or baste on the juices and melted butter over the top of the chicken.

Remove from grill, cover and let rest from about 10 minutes so juices can recirculate.

Enjoy!

Smoked Rack of Lamb marinated with a Rosemary Garlic Rub that&#39;s smoked and then reverse seared to perfection.Whether you are using a pellet grill like a Traeger,Camp Chef, or Pit Boss, an electric smoker like a Masterbuilt, or just aconventional propane grill like a Weber, we&#39;ve got you covered. 

Smoked Rack of Lamb with Garlic and Rosemary - Reverse Seared

Racks of Lamb (preferably already frenched and trimmed)

Tbsp Avocado or Olive Oil NOT extra virgin

Garlic

Sprigs Fresh Rosemary (removed

Kosher Salt

Black Pepper

If your lamb bones came unfrenched remove the fat cap from the broad side of the lamb and the trim excess fat from in between and around the exposed boes using a boning knife.

Mix the oil, garlic, rosemary, kosher salt, and pepper in a bowl.

Coat each rack with the garlic mixture and then wrap in plastic wrap, place in an aluminum pan and marinate in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Rack of Lamb

Light the smoker or set up the grill for indirect cooking with a smoker box and preheat to 225° F.

Add wood chips to the smoker tray, smoker box, or add a chunks to the firebox/charcoal.

Once the smoker/grill is up to temperature and smoke is being produced, place the racks on the smoker. An easy way to do this is to position them with the bones facing upwards and interlaced, leaning against each other.  Or, you can tie them into a crown roast shape using butcher&#039;s twine

Insert a temperature probe into the thickest part of the middle of one rack to monitor the temperature

Set up the Grill or Smoker

Once the rack of lamb has reached an internal temperature of about 105°F, either open the vents, or turn up the temperature or burners as high as they will go.

If using direct heat, sear the rack of lamb, about 2-3 minutes on each side until brown and sizzling.  If turning up the indirect heat in a charcoal or electric smoker, cook at the highest possible temperature for 5-6 minutes or until outside is sizzling and internal temperature reads no higher than 125°F.

Remove the lamb from the smoker/grill and place on a plate, uncovered, to rest for 5-10 minutes while you finish the sauce. Check that the internal temperature is no higher than 130°F for a perfect medium rare doneness.

Reverse Sear the Rack of Lamb

Slice the lamb with a meat slicing knife into double boned chops and serve roughly 2 chops per person.

Slice and Serve

https://www.youtube.com/watch?v=fSp5QdEJ2So

There’s something special about an herb crusted rack of lamb. But when you smoke that herb crusted rack of lamb on the Big Green Egg and then sear it with a FLAMETHROWER….. :-) If you liked this one, watch The Best Smoked Crown Roast Rack of Lamb - $40 Centerpiece next! https://youtu.be/RlgndNHjumI&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y

Items you saw in this video (affiliate links*):

🐑 Australian Rack of Lamb from D'Artagnan: https://emv4.me/DT_LambRack?Track=YTRackofLamb

🔥The Flamethrower for Searing (💰 Use coupon code EMV10 to get 10% off!):
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❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos! https://www.youtube.com/c/EatMoreVegans?sub_confirmation=1

Welcome to The Best BBQ Lamb series from Eat More Vegans - Carnivore BBQ! In this series I share the best ways to prepare different cuts of lamb on your grill or smoker. From Australian Leg of Lamb to New Zealand Lamb Shoulder and even a Heritage Lamb Neck, you’ll see some of the best meat available in the world. You can watch the whole series here: https://www.youtube.com/playlist?list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y

🔴 If you liked this video, you’re going to LOVE these!:
  🎥 The Best Smoked Leg Of Lamb - Australian Lamb on the Big Green Egg
https://youtu.be/61NMIbgaHls&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
  🎥 The Best Smoked Crown Roast Rack of Lamb - $40 Centerpiece! https://youtu.be/RlgndNHjumI&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
  🎥 How To Carve A Leg Of Lamb like a Pro - Technique Matters! https://youtu.be/p52Vk_xYSak&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
  🎥 Better than The Best Smoked Lamb Shoulder? Yup! DO IT THIS WAY! https://youtu.be/mzt69bIAVrU&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y

_________________________________________________

Here's where you can get the stuff I use (affiliate links*):

💰💰💰💰💰DISCOUNTS 💰💰💰💰💰
These Sponsors of Eat More Vegans all have agreed to give you a 10% discount on everything you purchase! I personally use and love all of these products, so please support them and the channel by using these links and coupon code EMV10!

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_________________________________________________


Chapters in this video:
0:00 The Lamb was Vegan
0:29 Making a Wet Rub for Rack of Lamb
4:59 Smoking the Racks of Lamb
6:41 Searing the Lamb with a Freaking Flamethrower!
7:51 Slicing the Lamb Racks into Chops listening to smooth Jazz music :-)
8:49 Daddy Daughter BBQ Tasting!

_________________________________________________


* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!).  In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).

The Best Smoked Rack Of Lamb: Australian Lamb on a Big Green Egg

This pork loin (or tenderloin) is rubbed with a traditional sweet homemade BBQ rub and then slow smoked on a Pit Boss pellet grill to perfection.  The ultimate (and easiest) way to smoke a pork roast on a Pit Boss!

Pit Boss Smoked Pork Loin

Tbsp Olive Oil

½ Cup Brown Sugar

Tbsp Smoked Paprika

Tbsp Chili Powder

tsp Onion Powder

tsp Garlic Powder

tsp Cumin

Pepper

tsp Sea Salt (adjust

Use a good boning or filet knife first remove any excessive fat from the top and sides of the pork loin

If there is a fat cap, trim it to about 1/4 inch thickness and then score it with crosshatch marks.

Trim and Score the Pork Loin

Place the pork loin on a cutting board or wire rack on top of a baking sheet.  Rub with olive oil on all sides.

Mix the BBQ Pork Rub ingredients together well in a small mixing bowl

Apply the rub generously to all sides of the pork loin.  You can let it rest and absorb the rub wrapped in plastic wrap in the refrigerator for anywhere from 30 minutes to overnight while you prepare the Pit Boss.

Season the Pork Loin

Once the temperature of the Pit Boss drops to 250°F, place the seasoned pork loin in the cooking chamber with the thickest part facing towards the hotter right side. Place a temperature probe into the center.

Close the lid and cook at this temperature until the internal temperature of the pork reaches 145°F, about 1 hour per pound.

Smoke the Pork Loin on the Pit Boss

Remove the smoked pork loin and let it rest on a cutting board, uncovered for 20-30 minutes.

Slice the pork in thick 1 inch slices for each guest starting at the thinnest end and working your way to the center. Only slice what you plan to serve immediately so that the pieces do not dry out.

Serve immediately with warmed BBQ sauce optionally.

Remove, Rest, and Slice the Smoked Beef Tenderloin

https://www.youtube.com/watch?v=akt7ANvjRkQ

In today's video we show you how to smoke the most tender, juicy pork loin that you have ever seen. Smoking pork loin on the Pit Boss (3 Series) Vertical pellet smoker makes this one of the easiest and most flavorful pork loin we've ever cooked. There is just something special about the smoke flavor that the pellets put into the pork.

You could just as easily use one of the Pit Boss pellet grills to achieve the same results.

I have always liked vertical smokers because they are easy to maneuver and store when you aren't using them, and they are super efficient with the pellets which is going to save you money in the long run.

#PitBossNation

Smoking Pork Loin on a Pit Boss Vertical Pellet Smoker.

Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt, or a Weber, we&#39;ve got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.

Smoked Eye of Round Roast Beef

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