pellet grill recipe

The only thing that can make the classic black and blue burger better is the addition of bacon, so that’s what we did.

Bacon Black & Blue Burger

lb 80/20 ground beef

oz blue cheese

Code 3 Spices Sea Dog

black pepper

paprika

pepper bacon

ciabatta buns

garlic butter (recipe below)

iceberg lettuce

tomato slices

sour cream

mayonnaise

buttermilk

tsp white wine vinegar

garlic, crushed

Salt and pepper,

unsalted butter

garlic, grated

thyme

To make the blue cheese dressing, combine all ingredients in a blender or food processor. Blend until smooth. Adjust seasoning, as necessary. Store in the refrigerator.

To make the garlic butter, simply combine the ingredients in a small skillet and melt the butter over medium-low heat for about 5 minutes, until the garlic is fragrant, but not yet browned.

Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF, set up for direct grilling, with GrillGrates installed upside down (with the flat surface facing up).

Combine the ground beef and blue cheese in a bowl. Mix to distribute the blue cheese. Divide into 6 portions.

In a small bowl or ramekin, combine three parts Code 3 Spices Sea Dog, one part fresh ground black pepper and one part smoked paprika. Mix well to combine. Season both sides of the burger patties with the blackening seasoning.

Cook the bacon on the flat side of the GrillGrates until crispy. Remove and set aside.

Cook the burgers on the flat side of the GrillGrates until well seared. Then flip and sear the other side. You can move the burgers to an indirect grilling zone to finish cooking, if necessary. Cook to desired doneness. We recommend 150ºF.

While the burgers finish cooking, brush the split ciabatta buns with the garlic butter and toast on the grill grates.

Assemble the burgers. Start with a layer of shredded lettuce on the bottom bun, then a slice of tomato, the burger patty, two slices of bacon, the blue cheese dressing and top it off with the top bun.

We hope you enjoy this updated Bacon Black and Blue Burger.

https://www.youtube.com/watch?v=UG8b2WSnhTI

Chef Tom cooks up our take on the Black and Blue Burger. A 1/3 pound beef pattie with blue cheese mixed directly in, topped with Fanestil bacon and a delicious blue cheese dressing.

Bacon Black & Blue Burger Recipe

If you’re new to smoking and wondering where to start – try the pork butt. In this video David Huff shows you how to make juicy, tender pulled pork that will impress your guests. You can use pulled pork in a lot of different recipes and, let’s be honest, it’s just delicious.

Smoked Pork Butt

pork butt (bone-in)

Head Country Original Championship Seasoning (or your favorite pork seasoning)

Bad Byron’s Butt Rub (or your favorite rub)

Preheat your smoker to 250º F. Trim the pork butt of any extra fat leaving about a 1/4″ of fat on the fat cap side..

Apply a generous coating of Bad Byron’s Butt Rub on the entire surface of the pork butt, then do the same with the Head Country seasoning.

Place the pork butt fat side down in your smoker. Smoke until there is a nice mahogany color on the outside of the pork butt and it has formed a nice bark (about 5 hours). The internal temperature should be about 160º-165º F.

Remove from the smoker. Wrap the meat tightly in the aluminum foil and return to the smoker.

Continue cooking until a meat thermometer or toothpick goes into the pork butt with very little resistance and the bone feels like it can be pulled out cleanly (about another 2 hours). Internal temp will be about 198º-200ºF.

Remove from the smoker and open the foil to vent some of the steam to prevent overcooking the meat. After 10 minutes, close the foil and place the pork butt on the counter for at least an hour to rest or in a cooler to rest for up to 4 hours as long as the internal temp of the meat stays above 145ºF. After resting, open up the foil and pull the meat apart using either gloved hands or two forks. Be sure to remove any excess fat, sinew or connective tissue. Enjoy.

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

Want to make the the juiciest, most tender pulled pork.  Follow this process...

HuffDaddy BBQ Tutorial - How to Smoke a Pork Butt

Mike modified an original recipe by Chef Tom at All Things Barbecue, a Yoder Smokers dealer, so it could be cooked on a YS640s pellet grill and conform to his family’s own personal tastes – which means a reduction in the use of cooked pineapple.

Tacos al Pastor

pork

Cattleman’s Grill Carne Asada 8 Second Ride

Al Pastor marinade (recipe below)

red onion,

cilantro,

cotija cheese, crumbled

tortillas

oz Achiote paste

Adobo Sauce (recipe below)

orange juice

apple cider vinegar

olive oil

chipotle chiles

oz dried guajillo chiles

white onion, diced

pineapple juice

fl oz orange juice

tbsp apple cider vinegar

oz piloncillo (or brown sugar)

garlic,

tbsp ground toasted cumin

tbsp dried Mexican oregano

allspice

tsp kosher salt

To make the adobo sauce, toast the dried chiles in a cast iron skillet on both sides until fragrant and just browned. Remove from the skillet. Remove the stems and seeds. Place the chiles back in the skillet. Cover with water. Bring the water to a simmer. Cover and simmer for five minutes (or until tender). Drain the water and discard. Transfer the chiles to a blender or food processor. Add the remaining ingredients and process until smooth. Taste and adjust the salt level as desired.

To prepare the marinade, combine the marinade ingredients in a bowl and mix well.

Next, combine the marinade and pork in a zip-top bag or plastic container. Rub the marinade into the meat, making sure that there is marinade on all surfaces. Marinate in the refrigerator overnight.

Remove all but two of the lower grates and preheat your YS640s to 350ºF. You will be using indirect and direct grilling.

Remove the meat from the marinade, wiping off excess marinade. Using a standing skewer, thread the meat at varying intervals and once it is all threaded, place the skewer in the center of the lower rack, cooking for one hour at 350º. After cooking one hour, open the access door in the two-piece diffuser for direct grilling. Crank the YS640s up to 375º, push the heat plate all the way in and position the grates and skewer so that one side of the meat is exposed to the flames. Close the lid and cook for 15 minutes to get the sides closest to the flame charred a bit.

Slide the grates and skewer away from the fire and use an electric carving knife to slice off part of the outside layer of meat using a small baking sheet to catch the meat. Rotate the meat and slide the grates and skewer back to cook and keep repeating the process until all the meat is cooked. Hold the pork in a warm place. Reheating the meat right before serving (or the following day) in a cast iron skillet will give it that extra bit of crispiness.

Serve the pork wrapped in warm tortillas, with red onions, cilantro and cotija cheese.

Double smoked ham on pellet grill is a way to infuse more smoke flavor into your already smoked pre-cooked ham. Learn how to smoke ham on a pellet grill. A great pellet grill recipe that is easy to make.

Double Smoked Ham on Pellet Grill

pre-cook cured smoked ham

liter of Pepsi, Coke, or Dr. Pepper

Start by preheating your grill to 500 degrees.

Place your ham long side down on the...

Place your ham long side down on the grill for 10 -20 minutes. You want to sear the ham, on all sides of the outside. So rotate the ham around and build a nice sear all around.

Once your ham is fully seared place in...

Once your ham is fully seared place in a pan and pour some pop over the ham. This is what you will use to baste throughout the cooking process.

Drop the heat down to 225 degrees and...

Drop the heat down to 225 degrees and baste your ham every 20-30 minutes for 4 hours.

Once the 4 hours is up, check to...

Once the 4 hours is up, check to make sure the internal temperature is 140 degrees. If you are not there yet, continue cooking the double smoked ham until it reaches proper temperature.

Let the ham rest for 10-15 minutes once...

Let the ham rest for 10-15 minutes once you are done cooking then carve the ham and serve.

https://mediavine-res.cloudinary.com/video/upload/btyhdfh5rjkdqsantofp.mp4

<p>Double smoked ham on pellet grill is a way to infuse more smoke flavor into your already smoked pre-cooked ham. Learn how to smoke ham on a pellet grill. A great pellet grill recipe that is easy to make. </p>

I make this on the Yoder Smokers YS640. I set the pit up for a hot zone on the left side over the firebox by pushing the damper all the way in, place the Yoder Smokers cast iron griddle on the left side, ridge side up, and preheat to 450 degrees.

Smoked Zucchini Rollatina

Zucchinis

Noble cherry smoked salt –

Cattleman’s Grill Italiano seasoning – to dust the top of the Rollatina

mozzarella cheese

fresh basil, chopped

smoked Parmesan (non-smoked would work as well)

Ricotta Cheese

marinara sauce

Black pepper

Whip the egg and combine with the ricotta cheese, 1/4 cup of fresh chopped basil (reserving the remainder for garnish), 1/2 cup of smoked Parmesan (which leaves a quarter cup for dusting Rollatinas when finished cooking) and the minced garlic. Season with the smoked cherry salt 1/4- 1/2 teaspoon.

Prep a 9 X 13 casserole dish by spreading out 3/4 cup of the marinara, reserving 1/4 cup.

I use a mandolin, set for 1/4 inch slices. Cut both ends of the zucchini and slice until you have 12 slices to roll. Salt and pepper the zucchini slices. By now the pit should be up to temp. Place the zucchini slices on the cast iron griddle. This is to help remove a lot of the moisture from the zucchini, plus add some nice char marks. You don’t want them completely cooked through, just long enough to create those marks, about 2 minutes per side. Once done pull the slices off the griddle, turn the pit down to 400 degrees and put the full top shelf in.

To assemble the rollatinas, lay the 12 zucchini slices out and put about 1-1/2 tablespoons of the filling on each one. I do this for all 12 before rolling in case I need to adjust the amount of filling to insure all 12 have equal amounts. Spread the filling out with a spoon, and gently roll starting at the narrow end. Once rolled, place in the casserole dish, evenly spaced, seam side down. Top each roll with the remaining marinara, mozzarella, and the remaining basil. Lightly dust with the cattleman’s italiano. Cover with foil, place on top shelf of the pit and cook for around 20-25 minutes. The cheese should be melted.

Pull, serve, and dust with remaining smoked Parmesan.

This Smoked Country Style Rib recipe is from our friends at Unhinged BBQ. These ribs are lip smackin’ good with the combination of honey and Jalepeno flavors. You’ll want to make extra – because it won’t last long!

Smoked Country Style Ribs

lbs country style ribs

Countryside Jalapeno BBQ Sauce

Plowboys Yardbird Rub

apple juice

brown sugar

butter

Honey

Season your ribs with bbq rub and allow time for rub to set up. Put your ribs on the smoker for 2 hours.

Remove from the grill and put the ribs in a pan. Add the apple juice, bbq sauce, brown sugar, butter. Mix it all up and drizzle honey over everything. Cover the pan with tin foil.

Increase temperature of the smoker to 275° and put the pan back on the grill for 1.5 more hours.

When time is up, take the pan off the grill and take the ribs out. Remove the braising liquid from the pan. Put the ribs back in the pan and gently toss the ribs in bbq sauce and honey. Put the pan back on the smoker for 20 minutes to allow sauce to set up.

https://www.youtube.com/watch?v=4BveEsTIWrU

This Smoked Rib recipe is from our friends at Unhinged BBQ. These ribs are lip smackin’ good with the combination of honey and Jalepeno flavors. You’ll want to make extra - because it won’t last long!

Smoked Country Style Ribs Recipe on the Yoder YS640 | ubbq

Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!

Oxtail Osso Buco

lb oxtail segments

Noble Saltworks Hickory Smoked Salt

flour

tbsp butter

tbsp Saica Extra Virgin Olive Oil

large yellow onion, medium dice

carrots, medium dice

celery, medium dice

garlic, divided

(1 - 28 oz can) Ciao San Marzano Tomatoes

flat-leaf parsley, divided

bay leaf

dry white wine (Pinot Grigio)

Beef stock, as needed

lemons

water

polenta

Parmegiano Regiano, fine grated

Noble Saltworks Hickory Smoked Salt, to taste

black pepper,

Preheat your&amp;nbsp;Yoder Smokers YS640s Pellet Grill&amp;nbsp;to 350ºF, set up for indirect grilling.

Preheat your&amp;nbsp;Lodge 7.5 Quart Enameled Dutch Oven&amp;nbsp;over medium heat. Add the clarified butter. Season oxtails with salt and Noble Saltworks Hickory Smoked Salt and fresh ground black pepper. Place the flour in a shallow bowl and dredge oxtails, shaking off excess then transferring to the hot dutch oven. Sear and brown on all sides, working in batches to avoid overcrowding. Transfer oxtail segments to a plate and repeat with the remaining oxtail segments.

Add the Saica Extra Virgin Olive Oil to the dutch oven. Stir in onions, carrots, celery and crushed cloves of garlic and cook, stirring and scraping any browned bits from bottom of pot until soft, about 10 minutes.

Add about 1/3 of the bunch of parsley to the dutch oven, as well as the thyme and bay leaf. Pour the white wine over the veggies and bring to a simmer.

Add the Ciao San Marzano Tomatoes. Return the oxtail segments to the dutch oven. If there is not enough liquid to cover most of the oxtail segments, then add some beef stock. The beef does not need to be fully submerged.

Transfer the dutch oven to the grill. Cook, checking the liquid level occasionally. If the liquid reduces all the way, add more beef stock. Cook until meat is nearly falling off the bone, about 2.5-3 hours. If the liquid is still fairly runny, transfer oxtails to a plate and cover with aluminum foil and leave the pot in the cooker until liquid is reduced/thickened.

In the last 30 minutes of the cook, prepare the polenta. Bring the 8 cups of water to a simmer in a pot. Add the polenta, slowly, whisking constantly. Reduce the heat to low. Cook until the polenta is tender, about 20 minutes, stirring and scraping frequently with a wooded spoon. When the polenta is tender, add the butter and cheese and stir until incorporated. Season with salt and pepper.

To prepare the gremolata, mince the remaining parsley leaves and garlic and toss in a bowl with the lemon zest. Transfer oxtails back to pot, sprinkle with the parsley mixture, then spoon over liquid, and cover to keep warm. Serve the Oxtail Osso Buco over the creamy polenta.

https://www.youtube.com/watch?v=PxbG9ZJWYSs

Camping For Foodies Dinner Camping Recipes: Smoked Chicken Drumsticks Recipe

Smoked Chicken Drumsticks Recipe

chicken drumsticks

Prepared spritzing liquid

BBQ sauce (optional)

NOTE: Special Equipment Required: Pellet grill smoker and pellets.

Get pellet smoker preheated to 225 F degrees.

Cover chicken legs generously on all sides with dry rub, we used our simple spicy dry rub. Let the drumsticks sit out at room temperature while the pellet grill is heating up to temperature. https://www.campingforfoodies.com/spicy-dry-rub/

Place the chicken legs on the smoker’s grill rack and turn them every half hour or so throughout the cooking time. Cook until internal temperature reaches 165 F degrees. This will take approximately 2 hours, depending on the size of the legs you are smoking. Camp Cooking Tip: The outside of the chicken legs will begin to dry before the internal temperature reaches doneness, so spritzing with your favorite liquid mixture is important. We like using equal parts of apple juice, apple cider vinegar and olive oil.

If you are adding BBQ sauce, brush it on the chicken legs when their internal temperature reaches about 150 F degrees so it has time to caramelize while the chicken finishes cooking.

Top 8 pellet grill recipe recipes from across the web

The most viewed pellet grill recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bacon Black & Blue Burger

Smoked Pork Butt

Tacos al Pastor

Double Smoked Ham on Pellet Grill

Smoked Zucchini Rollatina

Smoked Country Style Ribs

Oxtail Osso Buco

Smoked Chicken Drumsticks Recipe

Top 8 pellet grill recipe recipes from across the web

The most viewed pellet grill recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon Black & Blue Burger

Smoked Pork Butt

Tacos al Pastor

Double Smoked Ham on Pellet Grill

Smoked Zucchini Rollatina

Smoked Country Style Ribs

Oxtail Osso Buco

Smoked Chicken Drumsticks Recipe

The most viewed pellet grill recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine