Category Archives: Beef

Feta Bleu Cheese Burger

Pellet grilled feta bleu cheese burgerFeeling a little Mediterranean tonight? Try this juicy burger topped with crumbled feta and a bleu cheese dressing. Lighthouse brand creamy bleu cheese dressing is great in this recipe as it is mild and does not overpower the feta cheese.  When cooking on a pellet grill you want to grill your burgers hot and fast for moist flavorful patties.

Feta Bleu Cheese Burger
 
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A juicy grilled burger topped with feta cheese and crumbled bleu cheese.
Author:
Recipe type: Main
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 4⅓ lb. hamburger patties
  • 4 Hamburger buns
  • 1 Red onion, sliced
  • 2 Roma tomatoes, sliced
  • Green leaf lettuce
  • Crumbled feta cheese
  • Creamy bleu cheese dressing
Instructions
  1. Pre-heat your pellet grill to 480°
  2. Grill the hamburger patties 4-5 minutes on each side until the internal temperature is 160°
  3. Spread bleu cheese dressing on the bottom bun
  4. Place burger, feta, onion, and lettuce.
  5. Spread a bit more dressing on the top bun and enjoy.

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

 

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

Braised Beef Short Ribs

Beef-Short-RibsSlow cooked short ribs with a rich beef flavor.   These hearty ribs are braised in BBQ sauce and apple juice until they are moist and tender.

Braised Beef Short Ribs
 
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Slow cooked short ribs with a rich beef flavor. These hearty ribs are braised in BBQ sauce and apple juice until they are moist and tender.
Author:
Recipe type: Main
Cuisine: American
Serves: 4-6
Ingredients
  • 3-5 lbs. beef short ribs
  • 1 bottle of regular BBQ sauce
  • 1 cup apple juice
  • Prime rib rub
Instructions
  1. Start your Madera grill and set to smoke (180°). Allow to heat up for 15 minutes.
  2. If your short ribs are in a rack, Cut into indiviual ribs and trim any excess fat.
  3. Season all sides of the ribs with prime rib rub.
  4. Place in a roasting pan with the bone side down.
  5. Place the roasting pan on the grill uncovered and smoke for 1 hour.
  6. After 1 hour pour apple juice and an entire bottle of BBQ sauce evenly over the ribs.
  7. Cover with aluminum foil.
  8. Turn up the grill to 300° and cook 1-2 additional hours or until done. The meat shoud be tender but not falling off of the bone.
Notes
Recommended pellets: apple or hickory

BBQ Tri-tip Sandwich

This is a great sandwich to serve at a barbecue lunch.  One roast can make about a dozen delicious BBQ sandwiches.

BBQ Tri-tip Sandwich
 
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A tasty barbecue sandwich served with your favorite fixin’s.
Author:
Recipe type: Main
Serves: 8-12
Ingredients
  • 1 tri-tip roast
  • Prime rib seasoning
  • 12 sandwich rolls
  • BBQ sauce and/or other condiments
  • Your favorite sliced sandwich vegetables
Instructions
  1. Start the Madera grill and set to smoke.
  2. Season the tri-tip roast with prime rib rub.
  3. Place the roast on the grill and smoke for 4 hours.
  4. While the meat is smoking, Slice up your favorite sandwich vegetables.
  5. Turn up the grill to 350 degrees and finish cooking for about 45 minutes.
  6. Remove from the grill and let rest for 15 minutes.
  7. Slice the roast across the grain of the meat into ⅛” to ¼” thick slices.
  8. Make up a sandwich and enjoy!