Category Archives: Recipes

Tangy Barbequed Chicken

100_6080A 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.

 

Tangy Barbequed Chicken
 
A recipe that our family has previously enjoyed from the oven, now can be enjoyed from the grill, with some bonus smoke flavor….
Author:
Recipe type: Main
Cuisine: American
Serves: 4-6
Ingredients
  • 1 cut-up fryer (3-4 lbs) or 2 lbs. boneless skinless chicken breast
  • 2 Tbsp. oil
  • salt/pepper
  • 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
Instructions
  1. Coat the chicken in oil, and season with some salt and pepper to taste. Smoke on your grill for about an hour at 180.
  2. While chicken is smoking, melt butter in medium saucepan. Add chopped onion and saute until tender.
  3. Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
  4. 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.
  5. (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!)

 

100_6076Here is the chicken sharing the grill with the rest of dinner…

 

 

 

 

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The finished product of bread- baked up beautifully on the grill in the heart of winter!

 

Smoky Honey Habanero wings

Habanero wings on the Pellet GrillThe 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.

Smoky Honey Habanero wings
 
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Sweet and spicy wings, great as an appetizer or main dish.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 3-4
Ingredients
  • 2lb chicken wings (wingettes and drumettes).
  • 1 Tbsp Smoky Honey Habanero Rub
  • Salt to taste
  • 1 can pineapple slices
  • 1 Avocado Sliced
Instructions
  1. Start your grill and set the temperature to 375° (15-20 minutes)
  2. Place the chicken wings and habanero rub into a gallon plastic bag. Shake until evenly coated.
  3. Place the wings on the center grid and if you have a Madera Grill, slide open the quick grilling zone.
  4. Lightly salt the wings.
  5. Turn the wings after about 20 minutes and place the pineapple slices on the grill.
  6. Continue to cook for another 20 minutes or until the wings reach an internal temperature of 180° next to the bone.
  7. Remove and serve with the grilled pineapple and fresh avocado.

 

 

 

Winter Steak on the Pellet Grill

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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.
winter pellet grill

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.

T-bone steak and montreal

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.

seared steak pellet grill

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.

T-bone au gratin and corn

For me this is the perfect steak: somewhere between medium and medium-rare (about 140° internal temp).

medium rare pellet grilled steak

 

Pumpkin Stew on the Grill

Pumpkins Stew on the Pellet SmokerServing 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.

Pumpkin Stew on the Grill
 
A great medley of pumpkin, chicken, and veggies. Add or substitue your smoked favorites, like corn, asparagus, apple, etc..
Author:
Recipe type: Seasonal
Cuisine: Hearty
Serves: 8-10
Ingredients
  • 1 large pumpkin, seeds removed
  • 3 T. oil
  • salt/pepper
  • 1½ lbs. boneless skinless chicken breast
  • 10 large red potatoes, halved
  • 6 carrots, quartered
  • 6-8 cups chicken broth
  • 1 16 oz. bag frozen green beans
  • 1 15 oz. can petite diced tomatoes
  • salt/pepper to taste
Instructions
  1. Carve out ½” thick strips from the wall of the pumpkin, till you have about a pound and a half.
  2. (If you’d like to serve the stew in the pumpkin shell, grill/smoke it until it is tender but not too soft.)
  3. Coat pumpkin strips, chicken, potatoes, and carrots in oil, salt, and pepper.
  4. Grill at 350 degrees for about 35 minutes, or until chicken is fully cooked.
  5. Dice chicken, potatoes, and carrots into bite sized pieces.
  6. On stovetop, in a large pot, heat chicken broth to a boil. Add the green beans, potatoes, and carrots. Reduce heat and simmer until all the veggies are tender.
  7. Add the chicken, canned tomatoes, salt, and pepper. Heat through. Transfer to pumpkin shell if desired.

Baked Chicken – Tastes like Fried Chicken

Baked Chicken That Tastes Like Fried Chicken.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.

BBQ-Fried Chicken
 
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Baked chicken that tastes a bit like fried chicken.
Author:
Recipe type: Main
Cuisine: American
Serves: 6
Ingredients
  • 3 lbs. chicken thighs or drumsticks
  • 1 beaten egg
  • 3 Tbs. milk
  • 1 cup breadcrumbs
  • 1 Tbs. dried basil
  • 1 tsp. salt
  • 1 tsp. pepper
Instructions
  1. Combine the beaten egg and milk in a small bowl.
  2. In a separate bowl combine bread crumbs, basil, salt and pepper.
  3. Remove the skin and any excess fat from the chicken pieces.
  4. Dip each piece in the egg mixture then coat in the bread crumb mixture.
  5. Place in a 9×13 baking pan bone side down.
  6. Bake at 375° for 45 minutes or until internal temperature reaches 165°

Take & Bake Pizza

Take_N_BakeIf 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.

Take & Bake Pizza
 
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A simple meal, but using you smoker/grill will add flavor and keep your kitchen cooler.
Author:
Recipe type: Main
Cuisine: American
Serves: 4-6
Ingredients
  • Take & Bake, Homemade, or Frozen Pizza
Instructions
  1. Pre-heat your grill on high for then turn down to 350°
  2. If your pizza comes with a baking tray (Papa Murphy’s) leave the pizza on the tray.
  3. Place the pizza on a baking stone then place on the grill.
  4. Cook until the cheese is melted and the crust is golden brown.
Notes
Cascade Alder pellets are mild and compliment baked foods.

Midnight Cider Pulled Pork

CiderPulledPorkIf 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.

 

 

Midnight Cider Pulled Pork
 
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A pork arm roast slow cooked in fresh apple cider.
Author:
Recipe type: Main
Cuisine: American
Serves: 12
Ingredients
  • 1 5-6 lb. pork arm roast (picnic roast) or a shoulder (butt) works great too.
  • pork spice rub
  • 2 pints fresh apple cider
  • Barbecue sauce
  • Hamburger buns
Instructions
  1. This is a long cook so make sure that your hopper is full of pellets and pre-heat your Madera grill to 180°
  2. Trim any excess fat from the roast and season generously with the spice rub.
  3. Place the roast on the grill fat side up and smoke for 3 hours (9pm to midnight).
  4. Remove the roast from the grill and place in a medium sized roasting pan.
  5. Pour all of the apple cider over the roast and cover with 2 layers of aluminum foil.
  6. Turn the grill up to 200° and return the roast to the grill for 7 to 9 hours.
  7. In the morning check that the roast has reached 195°-200° in the center.
  8. Remove the roasting pan from the grill and place in a well insulated cooler completely surrounded by towels to preserve the heat and let the roast rest for 2 to 3 hours.
  9. Serve hot with barbecue sauce and hamburger buns.
Notes
Try Washington Apple pellets for a sweet fruity smoke flavor.

 

Breakfast on the Madera (Biscuits & Gravy)

IMG_20130427_082146_671So 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.

IMG_20130427_083456_069I 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…

IMG_20130427_084442_073Once the Sausage is cooked, scoop it into a bowl while leaving the drippings in the skillet, this will be the base for the gravy.

 

 

IMG_20130427_084449_272Throw 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.IMG_20130427_084811_299

 

 

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.

IMG_20130427_084956_886While the biscuits started to bake, I took the skillet off of the grill and slowly whisked a cup of milk into the roux.

 

 

IMG_20130427_090059_248The 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.

 

IMG_20130427_090634_826Here 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.

 

 

Mock Prime Rib

a smoked chuck roast

Mock Prime Rib

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.

Mock Prime Rib
 
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A smoked chuck roast that can be cooked so tender or left a little medium rare for that prime rib texture.
Author:
Recipe type: Main
Cuisine: American
Serves: 6
Ingredients
  • 2-3 lb chuck roast
  • Prime rib rub
  • Regular yellow mustard
  • Fresh ground black pepper
Instructions
  1. Set the Madera grill to 225° and preheat for 15 minutes.
  2. Coat the chuck roast on all sides with mustard.
  3. Sprinkle on a generous amount of prime rib rub and work it into the roast.
  4. Season with fresh ground black pepper
  5. Using your Madera integrated meat probe, place your roast directly on the center grid and smoke for 3-5 hours until the meat reaches 190°-200° internal temperature.
  6. Remove the roast and immediatly double wrap in aluminum foil.
  7. Place the roast in the middle of an insulated ice chest completly surrounded by towels. Let the roast rest for 2 hours: this will really tenderize the meat.
  8. Remove the roast, unwrap and slice thickly.
  9. Serve with an Au Jus or warm barbecue sauce.
Notes
Mesquite or Hickory are excellent pellet flavor for a rich smoke flavor. Use Apple if you like a lighter smoke flavor

Stuffed Southwest Peppers

Stuffed-Southwest-PeppersA nice blend of fresh southwest and smoky chicken.  Pretty durn quick and easy to make, too.

 

Stuffed Southwest Peppers
 
A nice blend of fresh southwest and smoky chicken
Author:
Recipe type: Main
Cuisine: Southwest American
Serves: 4
Ingredients
  • 2 cups instant rice
  • 2 cups chicken broth
  • 2 T. butter, divided
  • 1-16 oz. bag frozen Santa Fe vegetables
  • 1 lb. boneless, skinless chicken breast, cubed
  • 1 bunch cilantro, chopped
  • salt and pepper, to taste
  • 4 bell peppers
Instructions
  1. 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.
  2. Cook in Madera at 350 degrees for 1 hour, or until chicken is fully cooked.