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.
Pumpkin Stew on the Grill
Recipe type: Seasonal
- 1 large pumpkin, seeds removed
- 3 T. oil
- 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
- Carve out ½” thick strips from the wall of the pumpkin, till you have about a pound and a half.
- (If you’d like to serve the stew in the pumpkin shell, grill/smoke it until it is tender but not too soft.)
- Coat pumpkin strips, chicken, potatoes, and carrots in oil, salt, and pepper.
- Grill at 350 degrees for about 35 minutes, or until chicken is fully cooked.
- Dice chicken, potatoes, and carrots into bite sized pieces.
- 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.
- Add the chicken, canned tomatoes, salt, and pepper. Heat through. Transfer to pumpkin shell if desired.
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.
Take & Bake Pizza
Author: maderagrills.com Test Kitchen
Recipe type: Main
- Take & Bake, Homemade, or Frozen Pizza
- Pre-heat your grill on high for then turn down to 350°
- If your pizza comes with a baking tray (Papa Murphy’s) leave the pizza on the tray.
- Place the pizza on a baking stone then place on the grill.
- Cook until the cheese is melted and the crust is golden brown.
Cascade Alder pellets are mild and compliment baked foods.
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.