A recipe that our family has previously enjoyed from the oven, now can be enjoyed from the grill. With some bonus smoke flavor and a sweet and tangy homemade sauce, this is a great recipe for your pellet grill any time of year.
A recipe that our family has previously enjoyed from the oven, now can be enjoyed from the grill, with some bonus smoke flavor….
Recipe type: Main
1 cut-up fryer (3-4 lbs) or 2 lbs. boneless skinless chicken breast
2 Tbsp. oil
3 Tbsp. butter
½ cup chopped onion
1 cup ketchup
½ cup water
⅓ cup cider vinegar
4 Tbsp. brown sugar
1 Tbsp. worchestershire sauce
1 Tbsp. prepared mustard
½ tsp. salt
¼ tsp. pepper
Coat the chicken in oil, and season with some salt and pepper to taste. Smoke on your grill for about an hour at 180.
While chicken is smoking, melt butter in medium saucepan. Add chopped onion and saute until tender.
Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
Turn the grill up to 350, transfer the chicken to a casserole dish, and pour the sauce over it. Cook at 350 till chicken is fully cooked, basting with sauce occasionally if desired.
(PS- I proofed bread and smoked potatoes for dinner in the grill simultaneously with the smoking chicken, and then baked the bread and potatoes in the grill while the chicken cooked in the sauce. Complete dinner on my grill!)
Here is the chicken sharing the grill with the rest of dinner…
The finished product of bread- baked up beautifully on the grill in the heart of winter!
The rub that I used for this recipe is the Smokey Honey Habanero from SavorX Spice & Flavor Co. We met these folks at a BBQ competition in Coeur d’ alene ID this last summer and have really enjoyed the unique spice blends that they offer in their rubs. Don’t let the Habanero scare you, these wings had the perfect balance of sweet and hot.
It is 27° tonight and dropping, Lets cook some T-bones on the pellet grill! Now the difference in flavor between a steak done on a gas grill or a steak done on a pellet grill is very minimal. The pellet grill is cooking so efficiently on higher temperatures that you do not get a ton of smoke flavor. Whether or not you want smoke flavor on your steak, you definitely want a hot searing temperature for a juicy steak.
The T-bones I cooked tonight were a super simple recipe: Steaks, Montreal seasoning, and a hot grill. I set the Madera pellet grill to 480° and let it pre-heat for about 25 minutes to get the grilling grids nice and hot.
We just purchased a 1/2 of a beef from a local farmer and it just came home from the butcher’s shop. We are trying out some T-bones fresh before they went to the freezer. These are 3/4″ cut, I prefer 1″ but the overall steak portions are more manageable with the thinner cuts. Don’t go too heavy on the Montreal seasoning, you can add a little salt later but this seasoning has a lot of pepper.
My wife started some au gratin potatoes and freshly shucked corn off of the cob while I threw the steaks on the grill. The grill will put a bit of smoke flavor on the grill, which is nice, but my goal is to cook these steak for about 7-8 minutes each side for a medium doneness. After 5 minutes I turned the steaks 90° for the obligatory cross-hatch pattern and here they are after I flipped them (8 minutes). I have the quick grilling zone slid open on the Madera Grill to sear the steaks quickly.
Here is the final product, a seared T-bone on our Madera pellet grill in 20 degree weather. Like I said earlier, a steak done on a gas grill will have a very similar flavor, but I only want 1 grill on my deck and the Madera Grill will sear my steaks as well as slow smoking my St. Louis ribs.
For me this is the perfect steak: somewhere between medium and medium-rare (about 140° internal temp).
Serving a pumpkin stew in its own pumpkin shell is super festive plus you have one less dish to wash so it is a win-win. The longer that you simmer this stew in the grill, the more delicious smoke flavor it will take on.
This recipe gives you a fried chicken taste without the extra fat of the chicken skin or the deep fryer. The natural smoke flavor goes great with the tender crunchy texture of this dish. Your family won’t even know that they are eating baked chicken. Add some mashed potatoes and a vegetable to make a delicious home-style meal with a BBQ twist. For another taste-bud tricking recipe try our Mock Prime Rib.
If you are doing pizza at home for a large group and need more baking space, then consider throwing a couple of pies on the grill outside. The dough will have a slight smoky flavor and will bake up very nice. The Madera M 430 will easily cook 2 large (14″) pizzas side by side. That is over 50% more pizza than cooking one family size (16″) pizza.
If you want to stay up later on a Friday night and have some great pulled pork for lunch on Saturday then give this recipe a try. You can start this anytime of course, just know that the total cook time is around 15 hours. This recipe calls for fresh pressed apple cider, but apple juice from the store will work just fine.
So I thought that since it was the first morning that really felt like spring, I would fire up the Madera grill and cook breakfast outside. My wife was thinking biscuits and gravy so I preheated the grill while she whipped up a basic biscuit recipe. My goal was to do all of the cooking outside and leave the kitchen relatively clean and cool.
I fired up the Madera grill to 480°. To brown the sausage quickly , I slid open the Quick Grill Zone to expose my cast iron pan to direct heat. Now we have a pig in the freezer that needs to be used up so I have about 1.5 lbs. of pork sausage in the skillet. You certainly don’t need that much, but hey if you like meat…
Once the Sausage is cooked, scoop it into a bowl while leaving the drippings in the skillet, this will be the base for the gravy.
Throw a couple of Tbsp. of flour, plenty of pepper and a dash of salt into the skillet and work it into a roux, a kind of thickener for your gravy.
Here is where I threw the biscuits on the grill and turned the temperature down to 450°. They will take about 20 minutes to bake. Make sure and keep your lid closed as much as possible whatever you are cooking on the Madera as it keeps the temperatures even while using less pellets.
While the biscuits started to bake, I took the skillet off of the grill and slowly whisked a cup of milk into the roux.
The final step was to place the skillet back on the grill, return the sausage to the pan and let the gravy thicken while the biscuits finished baking. I probably stirred the gravy once or twice, keeping the lid closed as much as possible.
Here is the result, a very hearty gravy and golden brown biscuits. The best part of all was cooking outside in the fresh air of a cool spring morning…or maybe it was the extra meaty sausage gravy. Either way it was a great outdoor cooking experience.
If you want to enjoy a prime rib taste with a chuck roast price tag then try out this recipe. As an alternative to the prime rib style, you can smoke this at a slightly lower temperature longer for a fall apart texture.
In an oven-proof dish, combine rice and chicken broth. Dot with 1 T. butter. In a mixing bowl, combine vegetables, chicken, cilantro, salt and pepper. Prep peppers to be stuffed. Fill with chicken mixture and place over rice. Dot each pepper with remaining butter.
Cook in Madera at 350 degrees for 1 hour, or until chicken is fully cooked.