Pellet Smoked Tri Tip


This is a lean delicious cut of beef that is most commonly found on the west coast, but any experienced butcher should be able to point you in the right direction.

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Bacon Ring Burger


The mouth watering Bacon Ring Burger, The true Bacon lovers burger.

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Black Pepper Smoked Jerky


Jerky developed in several cultures before refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.

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Great recipe for any party, picnic, lunch or for a quick great dinner.

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Pellet Dogs in a Blanket (Le Chien-chaud du Pelléts en Croûte)

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You laugh, but kids love these, and so do a lot of adults. I grew up on these! Heck, a world-famous restaurant in New York City – the Hideaway – has pigs in a blanket on the menu for eight bucks, and it can’t be a lot of them if french fries cost $7! Here, for eight bucks you can have a couple of dozen!

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Steaks How You Like ‘Em


Cuts: Rib Eye, T-Bone, New York Strip, Top Sirloin, Porterhouse, Filet Mignon, Flat Iron

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Jerk’m Jerky


A classic American favorite made easy on a Green Mountain Pellet Grill.

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Pellet-Braised Pot Roast


Bar none, this is my favorite winter meal. So if you invite me to supper, make this and I will be one happy Mountain Man (Green Mountain, that is).

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Kansas-Style Beef Brisket

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The brisket embodies the essence of BBQ. If you can prepare a brisket that tastes great, has a good, clean smoke ring, and cuts with a plastic fork, you’ve stepped outside the envelope of casual grilling and into the realm of serious barbecue.

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Holiday Prime Rib


Actually, prime rib is a bit of a misnomer, as less than 2% of all American beef is graded prime. Most of that grade goes to expensive restaurants, although some specialty butcher shops carry it as well.

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Burgers – Elementary to Extravagant


Let’s face it – the hamburger still reigns supreme as the “All-American” food. While deep-fried chicken livers might run a close second in polite company, most of us prefer a burger.

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Barbecued Beef Tri-Tip Roast (a personal favorite)


This relatively inexpensive cut of meat has a great flavor and very little fat. Cut from the bottom sirloin, this roast normally got ground into hamburger.

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