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.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, … Continue reading Apricot Mustard Glazed Lamb
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 … Continue reading Ultra-Sourdough French Bread a la Pellét Grillé
This one is just too easy. The taste your pellet grill imparts to these cookies will surprise you. And you won’t have to turn the oven on in your kitchen on a hot summer day!
Okay, I’m back up on the soap box, proclaiming once again that you can cook anything in your pellet grill that you can cook in your oven. Here’s more delicious proof.
Chipotle results from the process of smoking a jalapeno pepper. Your Green Mountain grill lends itself very well to this task. Chipotle Sauce Preparation 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 … Continue reading Chipotle Peppers & Border-Town Chipotle Sauce
Are the beans praiseworthy or do they accompany well? Easy to cook and a complement to just about any meat.
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 Napoleon 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.
You can make this tasty fare either with or without a crust. If you use a crust, be sure to buy the ‘deep-dish’ size or cut this recipe down a little. This make two of the deep-dish (freeze one for later), or cut the recipe in half if you want only one.
Okay, so not everyone likes lamb. But I have served this numerous times to guests who claimed to disdain this meat, only to have them eat a lot more than their fair share.
If you do this right, you will never order it in a restaurant again! Racks of lamb – approx. 4-6 bones per person served. You will likely prefer Australian to New Zealand racks, but California-grown can also be very good.
Your Green Mountain Barbecue can make the meanest smoked salmon. This recipe works best if you have 24 hours to marinate the Salmon, but boy is the final product worth the extra time and effort.
A delicious pellet grilled salmon recipe, great for summer time barbeques. Firecracker salmon is boldly flavored with a sweet delicious finish.
This is a simple grilled Salmon recipe, primarily relying on the natural smoke flavor to carry the dish. High in protein, low in fat. An ideal meal for your Green Mountain pellet grill.
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!
In spite of the fact that these fish rank among the most aesthetically-challenged, you can really make a tasty, healthy meal out of them. They have a ton of protein and are an excellent source of selenium, Vitamin B-12, potassium, and niacin.
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.
Pellet Grilled Shrimp is the perfect appetizer for your next meal. These bite size morsels can complement a variety of meals and are perfect for meat lovers in the group
Your favorite vegetables grilled on your favorite pellet barbecue. The taste of grilled veggies is the perfect partner for your favorite GMG recipe.
Turn any frown upside down with this delicious snack. Perfect for any afternoon with the kids.
This staple barbecue dish takes 10-15 hours to cook and another quarter-hour or so to pull the pork. It makes little sense to me to do a small amount of meat when you commit this much time. You have a choice of using a pork shoulder roast or a picnic roast. I prefer the shoulder roast, which for some odd reason butchers call a butt roast.
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!
Seldom can you cook something that tastes this great that has attendant health benefits. This cut of pork is lean and has a multitude of vitamins – B! (thiamin), B2 (riboflavin), B3 (niacin), and B6. It also contains an abundance of important minerals -phosphorous, magnesium, iron, and zinc.
Okay, so health experts will throw shoes at you for eating this one. And I believe a regular diet of this will lead to undesirable results. I mean, this thing has more cholesterol than, well . . ., than cholesterol. That being said, this is a real once-per-decade treat which you will enjoy.
Pellet-roasted ham tastes delicious. Remember, though, that what some sellers call a “picnic ham” does not qualify as ham at all: true ham comes from the hind leg of the pig, while a “picnic ham” comes from the front shoulder.
These ribs are fall off of the bone delicious, and your guests will keep coming back for more!
You will have fun cooking this one. It does not require much effort unless you skimp and buy bone-in thighs.
This entry won our 2009 Great Grilling Contest. Many thanks to John DeKruyter for this excellent, well-thought-out recipe.
Citrus Herb Grilled Chicken is the perfect main course for hot summer days. Robust fresh flavors and an easy to follow recipe.
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.
Personally, I think wild duck has a unique, desirable flavor which pleases my palate. If I were a better shot, I would likely eat duck about once a week. I find it more pleasant than pheasant.
Turkey takes a bit of time, so I see no reason to cook a small one. You can always freeze the leftovers – they will stay moist for several weeks if you use a vacuum-seal gadget, available at many fine stores everywhere and a worthwhile investment.
This one’s easy, and if you know any Kentucky colonels, they might just be a little envious.
This is an easy cook, so you can do it even if you’re feeling a bit petulant. It presents well, tastes great, and will earn accolades from your diners.
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.
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!
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).
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.
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.
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.