|Bacon-Wrapped Shrimp is the perfect appetizer for your next meal. These bite size morsels can complement a variety of meals and are perfect for parties or gatherings.|
Use extra jumbo (16-20 shrimp per lb.), jumbo (21-25 pcs/lb) or extra large (26-30 pcs/lb). You can usually buy these frozen, peeled and de-veined. Or you can buy them fresh and do that work yourself. Remove the tails because you cannot digest shellfish exoskeleton.
Buy very thin bacon and grill 1/2 slice per shrimp on a frogmat at 275°F (135°C) until it is almost edible. Let the bacon cool a few minutes until it is easy to handle. Clean the bacon grease off of the grease tray.
Drizzle a small amount of lime juice and pineapple juice on the shrimp. Wrap each shrimp tightly with 1/2 slice of the bacon. If you wrap very tightly you will not need toothpicks, but if you need to use them, pre-soak for 20-30 minutes in cold water.
Grill at 425 for 5-7 minutes per side until the shrimp is pink and the bacon crisp. Don’t overcook the shrimp as they will get rubbery and chewy.
Chipotle Peppers & Border-Town Chipotle Sauce
Chipotle results from the process of smoking a jalapeno pepper. Your Green Mountain grill lends itself very well to this task.
Prepare the jalapenos by cutting off the stems along with about 1/8” of the bodies. Then, slice one side of the pepper lengthwise to open it up. Remove the seeds. You may wish to use plastic gloves for this task, since the pepper residue will burn your eyes if you happen to rub them.
Now, take a fish basket you likely no longer need or a metal colander (or any metal utensil with holes in it). Put the peppers in this.
Set the grill to 150°. Put the utensil with the peppers on it inside and roast until the peppers completely dry out, usually about 6-8 hours.
When the peppers finish, you can either freeze them or grind them into powder in a blender or food processor.
BORDER-TOWN CHIPOTLE SAUCE
- 1/4 cup water
- 1/2 cup of tomato paste
- 1/2 cup of tomato sauce
- 2-3 chipotle chili peppers (from above)
- 2 tsp cumin
- 2 tbsp lime juice or the juice from one whole lime
- 2 cloves garlic
- 1 tsp oregano
- 1/2 tsp cilantro
- 1 tbsp brown sugar (to taste)
- 1/4 cup white vinegar (to taste)
- A couple of drops of liquid smoke
- 1/2 tsp salt (to taste)
Mash the garlic and chipotles together in a small food processor. Mix in the tomato paste, tomato sauce, water, and lime juice. Stir in the cumin, oregano, and cilantro. Add a few drops of liquid smoke.
Now, stir in about half of the brown sugar, half of the vinegar, and half of the salt. Taste the sauce at this point. Continue to add small amounts of sugar, salt, and vinegar until you like the taste.
You want to mix these distinct flavors, which you can do either by refrigerating for a few hours or by simmering on the stove for 30 minutes. Either way works well, but the stove top method yields a slightly more robust taste.
Keep this product refrigerated or frozen until ready to use.
|If you need to improvise a snack for hungry kids or a party, this is a great candidate. Buy the bags of frozen wings or drumettes available at warehouse groceries for the best value.|
If you need to improvise a snack for hungry kids or a party, this is a great candidate. Buy the bags of frozen wings or drumettes available at warehouse groceries for the best value.
Marinate in soy sauce, garlic, Tabasco, and brown sugar for at least two hours.
Grill at 275-325°F (135-163°C) for 45-60 minutes. If you want char, baste frequently with GMG Cherry Chipotle BBQ Sauce. Be sure to eat these dipped in my “S.O.S.S.”!
Ultra-Sourdough French Bread a la Pellét Grillé
|The best Sourdough French Bread you’ve ever made on a grill.|
Okay, if you’re making this recipe to save time and money, you’re out of your mind. You can buy a pretty decent loaf of french bread at your local market for around two bucks. I never understood how they could make it that inexpensively absent automation, but they do. Someone suggested “volume” but I’m not too sure about that: in my younger days, I bought a pickup-load of apples for $125, but found I could only sell them for $100. One of my friends suggested that to solve that problem, all I needed was a bigger truck! (As you might expect, he tried to run for Congress.)
But if you want to have a bit of fun and turn out a couple of nice loaves of great bread, do this one. It will take you back to days of yesteryear and let you identify with your ancestry who used similar wood-fired ovens to bake bread.
You Will Need:
- About 5 1/4-5 1/2 cups of unbleached flour (okay, use bleached if you must, but remember the old adage – “The whiter your bread, the sooner you’re dead!”)
- 12 oz. warm beer or ale about 110°-120° (you can substitute water if you must)
- 2 Tbsp white vinegar
- 2 packages fast yeast
- 1 Tbsp salt
- 1 Tbsp sugar
- 1/2 tsp baking soda
- 1 Tbsp vegetable oil
- 1 Tbsp cold water
- 1 egg white
- Tbsp = tablespoon • tsp = teaspoon
Pour the warm beer or ale into a large mixing bowl. Add the vinegar and swirl until mixed. Pour the yeast on top of the beer/vinegar mixture and let stand for 15 minutes in order to “proof” the yeast. Add the sugar, salt, baking soda, and oil, and mix thoroughly with a fork. Mixture will be frothy. Let this stand for another 15 minutes.
Add the flour, a little at a time, mixing constantly to moisten all of the flour. You can do the first 3 1/2 cups with a spoon or fork, but the next cup or so you will need to use your hands. Stope adding flour when the dough comes cleanly away from the sides of the bowl, but make sure you use at least 5 1/4 cups.
Now your work begins. You must knead this bread for five minutes. This will require some ffort, especially from your wrists and forearms, but the bread will not work unless you do this. You grandmother likely did this nearly every day!
Now, let this rise to double its size, about 1-1 1/2 hours. Put the dough in a warm closet to speed this process.
Next, punch the batter down and divide it in half. Make two loaves. Cover a cookie sheet with aluminum foil and place the bread on it. Let the bread rise to double its size, another 1-1 1/2 hours.
Make 4 diagonal cuts about 1/8” deep across each loaf with a serrated knife.
Mix the water and egg white and brush the tops of both loaves.
Set your grill at 375 and let the temperature stabilize. Put the bread in for about 45 minutes, brushing every 15 minutes with the egg whites and water mixture., which will crispen the crust but leave the bread inside light and airy. Let the loaves cool for a few minutes on a wire rack before you gorge yourself.
Dynamite Baby Back Ribs
|Our Dynamite Baby Back Ribs are the perfect choice for your next big event. A pellet grill keeps your ribs moist and your guests close!|
Use “baby back” ribs for best results.
Peel membrane from shiny side of baby back rib rack.
Prepare marinade as follows (this makes enough for two racks):
- 1 cup soy sauce
- 2 tablespoons red wine vinegar
- 1/4 cup wine (red or white) optional
- 1/4 cup olive oil
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 5 cloves (use garlic press) or 2 tablespoons (from jar) minced garlic
- 2 teaspoons black pepper
- 1/2 teaspoon Tabasco (or other red pepper) sauce
Stir until frothy.
Marinade the ribs in this sauce for NO LONGER than 4 hours. Turn racks occasionally.
Smoke at about 165° for 4-6 hours, turning racks occasionally. Then, turn temperature up to 225° and finish for another 2-4 hours until you are happy with the texture.
If you wish, baste with GMG Cherry Chipotle or Cattle Drive BBQ Sauce for the last hour.
A pellet grill keeps your ribs moist and your guests close!
|Great recipe for any party, picnic, lunch or for a quick great dinner.|
These German sausages are made from pork, beef, or veal. They make a terrific snack on a lonely afternoon or at a gathering. Grill at 400-450°F (204-232°C) for 5-10 minutes per side. Serve them with your favorite mustard or dip in GMG Cattle Drive BBQ Sauce.
|You will have fun cooking this one. It does not require much effort unless you skimp and buy bone-in thighs.|
You will have fun cooking this one. It does not require much effort unless you skimp and buy bone-in thighs. De-boning thighs can be a real pain, especially if the knife slips. So use boneless, skinless thighs and/or breasts. You will need bacon slices, a can of Ortega whole chilies, toothpicks, and your chicken pieces. You can up the ante on this one with a jalapeno or habanero pepper at your own risk, but first remove the seeds.
- Wash and pat dry the chicken pieces.
- Rub each with a small quantity of Green Mountain “South of the Border” Spice Rub.
- Place a chili on each of the chicken pieces.
- Wrap each of them up in a piece of bacon and spike in place with a toothpick. I’ve heard the rumor for years that the dye in toothpicks of color will harm you, but I figure the FDA would never let that happen. Plus, there would be a whole lot of people in the hospital suffering from TDS (Toothpick Dye Syndrome) and somehow word of this would have gotten out. So use them – they are a lot stouter than the regular ones, and they’re much easier to find when you drop yours on the ground!
- You’ve thought ahead on this one and already have your grill going and stabilized at 275°C.
- Put the chicken pieces on the grate and cook for 80-90 minutes or until done. Turn the pieces a few times while they cook and spritz with apple juice when you do. The bacon usually finishes at the same time as the chicken unless you’ve skimped again and bought bacon so thin you can shave with it.
|A classic American favorite made easy on a Green Mountain Pellet Grill.|
2lbs of sirloin roast or similar
- 1 cup of BBQ sauce
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 tablespoons of Black Pepper
- 1/2 cup kosher salt
- 1 quart of water
- Cut the sirloin roast into 1/2 in. thick strips. Trim fat.
- Combine the marinade ingredients and stir thoroughly.
- Add the sirloin strips to the marinade and refrigerate for a minimum of 4 hours, preferably overnight.
- Turn on the smoker and Set the grill to about 185°.
- Remove the sirloin strips from the marinade and pat dry.
- Smoke 3-5 hours or until you are satisfied with the texture.
Pellet Dogs in a Blanket (Le Chien-chaud du Pelléts en Croûte)
|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!|
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!
So get your favorite pre-made crescent rolls (croissants) in the cardboard tube that explodes when you open it and scares your dog halfway across the room. Sprinkle one side of the dough with Green Mountain Pork Rub or Beef Rub. Use quality hot dogs (oxymoron?) and wrap them up inside the seasoned triangles.
Set on an ungreased cookie sheet. By now you have already turned your grill on to 375 and got it up to temperature. Neighborhood kids are pestering you to hurry. Friends and neighbors you haven’t seen in years stop by to watch you deftly cook these and to taste this delicacy when you finish.
It will take about 20-25 minutes or so to get the rolls golden brown like a Kansas wheat field.
As my buddy Robert says, “Use lots of ketchup (or mustard if you prefer) and just wait for the extra fat to appear on your belly.”
Seriously, though, these really taste good, and they are almost always what you’re hungry for when you don’t know what you’re hungry for.
A recipe for great pizza dough is beyond the scope of this missive. But if you have time and love a great thin crispy crust, try Peter Reinhart’s Napoletana Pizza Dough recipe (a Google search will find it for you.) You can actually freeze the dough balls to use in the future, which makes the time investment worthwhile.
For those of you with less time on your hands, buy a “take-and-bake” pizza and follow the directions, using your GMG grill the same way you would use your oven. But for even better results, buy a pizza stone. Bring it up to temperature for at least 15 minutes before you use it. Be sure to sprinkle it with corn meal so the pizza doesn’t stick. You will be astounded at the impact a pellet grill makes on a pizza.
Start with uncooked deveined shrimp. Sometimes your grocer sells these completely peeled, but oftentimes you must peel them. Just make sure to take all of the shells off. Use a size you prefer. The sizes refer to the number of shrimp per pound, so a 31-40 size means that one pound will contain from 31 to 40 shrimp.
You can buy wooden skewers for next to nothing at a dollar store. Soak as many as you will use in a pan of water for about 30 minutes, which will keep them from burning. Use two of these and push the shrimp onto them. When you use two skewers, you can flip the kabob (or shaslik) without them rotating on the skewer. You don’t have to separate them, as on shrimp, two adjacent ones will hold them in place.
Brush the kabobs with chipotle sauce (see recipe in another section) and refrigerate for about 3 hours.
Set your grill to about 330° and cook these for about eight minutes per side. Do not overcook, as they will turn out fairly tough if you do. Perfectly grilled shrimp will have slightly pink flesh on the outside and white, not translucent, meat on the inside.
Fresh pear slices accompany this very well.
Monterey Bay Smoked Salmon
|Your Green Mountain Barbecue can make the meanest smoked salmon.|
Remove the skin from 4-5 lbs. of salmon filets and cut into approximately 2 in. X 4 in. pieces.
- 2 cups soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vinegar
- 1 teaspoon black pepper
- A few drops of Tabasco sauce
- Mix thoroughly
Marinade the fish overnight in the refrigerator.
Set grill at about 180°.” Smoke the salmon for about 5-8 hours until you like the texture. You can sprinkle the marinade over the fish while it cooks for added flavor and aroma while it smokes.
A “Seal-A-Meal” gadget works great for keeping this fish for quite a while.
Sweet Smoked Salmon
|Smoked salmon not only tastes great but offers health benefits as well. It contains Omega-3 which lowers blood triglycerides and helps prevent clotting. It is high in Vitamin E, an important antioxidant. It is low in carbohydrates. Eat up!|
Smoked salmon not only tastes great but offers health benefits as well. It contains Omega-3 which lowers blood triglycerides and helps prevent clotting. It is high in Vitamin E, an important antioxidant. It is low in carbohydrates. Eat up!
Mix 2 cups of brown sugar, ½ cup of Kosher salt, ¼ cup garlic powder, ¼ cup onion powder, and 3 teaspoons white pepper. This will make enough for about 4 medium salmon filets.
Lay a sheet of Saran Wrap on the counter and sprinkle a layer of the dry mix on it. Then, place the first filet on it, skin side down. Sprinkle a layer of the rub mix on this piece of salmon and lay the next filet on it, skin side up. Then, add a layer of dry mix on the skin of this filet, and then place the next filet on that, skin side down. Continue until you’ve used up all the filets. Wrap the whole thing up in Saran Wrap and seal tightly.
Refrigerate for 12-36 hours, flipping every six hours. Remove form the refrigerator and wash the salmon. Dry on a wire rack at room temperature for about two hours, or until a slight yellowish film appears on the salmon.
Smoke at 150-180°F (66-82°C) for 5-8 hours to a minimum internal temperature of 150°. held for 30 minutes. It will be safe but juicy at this point; extending the time will result in drier salmon if that’s your preference. After removing from the grill, be sure to wrap in aluminum foil for about 30 minutes to settle the juices.
The Basic Smoke (fish)
You can use your favorite fish for this smoked fish recipe. Salmon works best.
Roughly 4 pounds of fish cut into 3 in. x 4 in. chunks, skin on.
- 1/4 cup Kosher Salt
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- 3 tablespoons black pepper (or more if you really like black pepper)
- 2 quart of water
- Optional – add 1 tablespoon cayenne pepper for spicy.
- Combine the Marinade ingredients.
- Put the fish in the Marinade – skin side up.
- Marinade in the refrigerator for at least 4 hours or overnight.
- Remove the fish from the marinade and rinse the fish.
- Pat the fish dry and allow the fish to reach room temperature.
- Set the grill at about 175°.
- Put the fish skin side down on the grill.
Smoke for 2-5 hours or until you like the texture.
Enjoy on a cracker with some cream cheese. Refrigerate after smoking.
Black Pepper Smoked Jerky
|Jerky probably developed in several cultures before refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.|
Jerky probably developed in several cultures before refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.
You will need the following:
- 3 lbs. lean beef or game meat, thin sliced with the grain
- 1 Cup Soy Sauce
- ½ cup Worcestershire Sauce
- ½ cup dry White Wine or cooking sherry
- ¼ cup GMG Cherry Chipotle BBQ Sauce
- ½ cup white sugar
- 2 tablespoons black pepper
- *1-2 tablespoons Sriracha sauce (optional for heat)
Mix all the ingredients (except the meat) in a glass or plastic bowl. Make sure to dissolve all of the sugar. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. The longer the meat marinates, the more intense the flavor.
Drain the juices on a wire rack or a wad of paper towels. Smoke at 165°F (74C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.