The Complete Pit Boss Wood Pellet Grill & Smoker Cookbook: 600 Amazingly Delicious, Foolproof Recipes for Beginners and Advanced Users

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The Complete Pit Boss Wood Pellet Grill & Smoker Cookbook 600 Amazingly Delicious, Foolproof Recipes for Beginners and Advanced Users

Dan V. Ochs

Copyright© 2021 By Dan V. Ochs All Rights Reserved This book is copyright protected. It is only for personal use. You cannot amend, distribute, sell, use, quote or paraphrase any part of the content within this book, without the consent of the author or publisher. Under no circumstances will any blame or legal responsibility be held against the publisher, or author, for any damages, reparation, or monetary loss due to the information contained within this book, either directly or indirectly. Disclaimer Notice: Please note the information contained within this document is for educational and entertainment purposes only. All effort has been executed to present accurate, up to date, reliable, complete information. No warranties of any kind are declared or implied. Readers acknowledge that the author is not engaged in the rendering of legal, financial, medical or professional advice. The content within this book has been derived from various sources. Please consult a licensed professional before attempting any techniques outlined in this book. By reading this document, the reader agrees that under no circumstances is the author responsible for any losses, direct or indirect, that are incurred as a result of the use of the information contained within this document, including, but not limited to, errors, omissions, or inaccuracies.

Table of Content Introduction Why Pellet Grills Are Good The Structure and Component Advantages of Pellet Grills How to Start a Pit Boss Wood Pellet Grill? Best Pit Boss Pellet Grills (FAQs) Cooking Tips and Tricks Chapter 1: Fish and Sea food Recipes Grilled Pepper Salmon Hot and Spicy Togarashi Salmon Easy Grilled Mahi-mahi Grilled Lobster Tails with Citrus Butter One Pan Citrusy Catfish Grilled Tender Rainbow Trout Moms Special Grilled Lingcod Grilled Garlicky Salmon with Avocado Salsa Grilled Citrusy Scallops Homemade Grilled Fish Fillets Delicious Paella with Lemon

Garlic Herbed Citrusy Tuna Easy Orange Trout The Best and Easy Lobster Tail with Parsley Homemade Yummy Barbecued Shrimp Garlic Spiced Shrimp Skewers One Pan Baked Shrimp Grilled Pepper Catfish Delicious smoked Halibut Grilled Citrusy Oysters Citrusy Scallops with Bacon Smoked Shrimp Tilapia Citrus Rosemary Trout My favorite Barbeque Shrimp Dijon mustard Tuna Steaks Peppery Prawn Skewers Grilled Pink Shrimp Kabobs Grilled Lobster Tail with Parsley Citrusy Buttered Crab Legs Delicious Tuna Patties Smoked Paprika Shrimp The Perfect 15 minute Grilled Salmon Garlic Spiced Lobster Tails Yummy Buffalo sauce spiced Shrimp Maple Sriracha Salmon Salmon with Dill

White Wine Shrimp Scampi Worcestershire Shrimp Grilled Prosciutto Scallops Citrusy Garlic Clams Citrusy Clams with Chickpeas and Tomatoes Coleslaw with Grilled Fish Honeyed Salmon Steaks Peppery Scallops with Lemony Salsa Verde Grilled Butter Shrimp Skewers Sea Scallops with Scallions Oysters with Tequila Butter Skillet Delicious Soy Squid Bowl Oregano Herbed Salmon Kebabs Grilled Citrusy Butter Cod Grilled Sweet Mustard Calamari Oregano Herbed Cuttlefish with Spinach Grilled Paprika Catfish Fillets Chili Pepper Grilled Halibut Fillets Parsley Herbed Grilled Lobster Homemade Grilled Trout in White Wine Grilled Cheesy Squid Parsley Herbed Fish Stew Cajun spiced Smoked Shrimp Citrus Cod with Herb Butter Jalapeño pepper Salmon with Avocado Salsa

Tarragon Herbed Crab Legs Grilled Italian Salmon Sweet and Spicy Shrimp Thyme Herbed Grilled Tuna Delicious Butter Roasted Snapper Pesto Fish Fillets with Basil Garlic Pesto Halibut with Pine Nuts Grilled Citrusy Vermillion Snapper Thyme Herbed Smoked Sea Bass Tuna Patties with Bell Pepper Grilled Citrusy Clams Tasty Spicy grilled Fish Bay Seasoned Crab Legs Peppery Tuna Steaks with Soy Sauce Kielbasa Smoked Sausage Shrimp Mix Basil Herbed Shrimp Skewers Chapter 2: Poultry Recipes Homemade BBQ Chicken Spicy Buffalo Chicken Leg Pepper spiced Cornish Game Hen Smoked BBQ Chicken Wings Smoked Avocado Cornish Hens Grilled Spatchcock Turkey Smoked Citrusy Chicken Breasts Rosemary and Beer Chicken

Left Over Turkey Egg Wraps Ginger Garlic Chicken Wings Sweet and Spicy BBQ Chicken Citrus Barbecue Chicken Legs Spicy Crispy Chicken BBQ Turkey Legs Yummy Grilled Duck Breast Honeyed Citrusy Chicken Breast Crispy Beer Chicken Grilled Tender Chicken Grilled Apple Turkey Rub Seasoned Turkey Cheesy Garlic Chicken Wings One Pan Smoked Spatchcock Turkey Honeyed Spicy BBQ Chicken Oil Rubbed Whole Chicken Grilled Goose with Juniper berries Honey Glazed Garlic Chicken Thighs Grilled Pepper Turkey Breast Dried Sage spiced Whole Turkey Authentic BBQ Chicken Espresso Drizzled Barbecue Chicken Cumin spiced Turkey Breast Nutritious Roasted Turkey Spicy Rich Smoked Chicken

Homemade Mini Turducken Honeyed Chicken Drumsticks One Pan Chicken Fajitas Ranch Dressed Chicken Wings Worcestershire Turkey Legs Orange flavoured Chicken Slices Chile Margarita Seasoned Chicken Cayenne spiced Chicken Wings Hot Sauce Smoked Chicken Wings Thyme herbed Honey Chicken Breasts Cajun Spiced BBQ Chicken Cheesy Chicken Wings with Parsley Peppery Chicken Lettuce Wraps Chinese style Glazed Duck Legs Spice Rubbed Chicken Wings with Sauce Sweet mesquite seasoned Chicken Breasts Onion and Garlic spiced Chicken Simple Grilled Duck Breast Garlic Buttered Turkey Cayenne spiced Garlicky Chicken Wings Sweet and Citrusy Chicken Breast Moms Mayo Chicken Legs Paprika Chicken with Rosemary Cornish Game Hen with Celery seeds Thyme Herbed Chicken pieces

Italian Spicy Duck Roast Butter Chicken with Bacon Sage Rubbed Spatchcock Turkey Honeyed Sherry Marinated Turkey Breast Chapter 3: Beef, Pork and Lamb Recipes Espresso Brisket Rubbed Pork Chops Braised Pork with Cilantro Easy Baked Bacon Thyme and Oregano Herbed Lamb Roasted BBQ Whole Ham Worcestershire sauce Short Ribs Homemade BBQ Ribs Peppery Tri Tip Roast Crispy and Spicy Grilled Lamb Chops Ginger and Garlic Marinated Beef Skewers Garlic and Rosemary Grilled Lamb Chops 2 Ingredient Grilled Ribs Peppery Smoked Brisket Poultry Rubbed Pork Belly Garlicky Smoked Ground Pork Perfect Citrusy Flank Steak Yummy Pulled Beef Roast Apple and Orange Marinated Pork Loin Homemade Pork Ribs Beef Rubbed Grilled Tri-Tip

Lamb Chops in Soy Sauce Smoked Lamb Meatballs Chinese Five-spiced Lamb Shank Tarragon Spiced Grilled Lamb Black Pepper Spiced Pork Chops Roasted and Grilled Pork Tenderloin Garlic and Soy Sauce Marinade Pork Tropical Sweet and Spicy Pork Chops Honeyed BBQ Pork Belly Grilled Bacon Strips Maple and Honeyed Bacon Cajun Rubbed Honeyed Ham Caramelized BBQ Ribs Brown Sugar Rubbed Ribs with BBQ Pepsi Pork Ribs Coriander Spiced Pork Loin Roast Garlicky Pork Pineapple Kebabs Cheesy Bacon and Pork Sauerkraut Apple mixture with Pork Pork Tenderloin with Herb Sauce Gingery Lamb Chops Spiced Lamb Shoulder Peppery Buffalo Steak Bacon-wrapped cocktail Sausages Worcestershire Pork Chops

Garlic Spiced BBQ Tenderloin Greek Seasoned Grilled Lamb Chops Simple and Easy Grilled Pork Tenderloin Teriyaki Pineapple Rubbed Pork Tenderloin Honeyed and Spiced Pork Loin Dill pickled Short Ribs Cinnamon and Cloves spiced Ham Sesame Oil Grilled Lamb Shank Delicious Prime Rib Roast Citrusy Butter Pork Chops Olive Oil Grilled Lambs Steaks Chapter 4: Vegetable and Vegetarian recipes Yummy Honey Glazed Carrots One Pan Baked Pork Beans Cheesy Split Pea with Mushrooms Baked Mayo Mushrooms Smoked Carrots and Potatoes Bowl Smoked Garlicky Brussels sprouts Roasted Bacon with Green Beans Smoked Watermelon Skewers Honeyed Citrusy Asparagus and Carrots Grilled Zucchini with Parmesan Cheese Thyme Spiced Zucchini Broccoli and Grilled Bacon Salad Vegetable Rubbed Crispy Bacon

Grilled Mayo Street Corn Honeyed Citrusy Grilled Carrots Baked Sweet Potato Roasted Fennel and Baby Carrots Cinnamon Spiced Root Vegetables Baked Crispy Kale Chips Moms Smoked Cheesy Mushrooms Cabbage Mayo Veggie Slaw Smoked Mayo Potato Salad Spanish smoked Paprika with Cheesy Potato Buttery Root Vegetable Skillet Hash Smoked Vegetables with Creamed Corn Cheesy Bacon with Onion Mushroom Scallion Bread Pudding BBQ Beans with Bacon Mayo Cherry Pear Salad Maple based Navy Beans with Peach Sour Creamed Potato Salad BBQ rubbed Cabbage Tomato Slaw Crisp Bacon Cornbread Pineapple Lettuce Mayo Salad Smoked Peppery Okra Cinnamon spiced Sweet Potato Chips Cheesy Sweet Onion Buttery Spaghetti Squash

Simple Zucchini Ratatouille Salad Thyme Spiced Carrot with Fennel One Pan Cold Smoked Cheese Olive Roasted Garlic spiced Tomatoes Chicken Tomato Soup Brussels sprouts with Chipotle Butter Instant Sweet Potato Wedges Veggie Seasoned Grilled Vegetables Smoked Beans and Dijon Mustard Salad Garlicky Russet Potato Planks Garlic spiced Butter Roasted Cauliflower Thyme spiced Cherry Tomato Skewers Canola oil Smoked Mushrooms Smoked Veggies with Mushroom Cinnamon Smoked Acorn Squash Sweet and Creamy Cabbage Slaw Smoked Yellow Squash with Mushrooms Peppery Vegetable Medley Homemade Pepper Grilled Zucchini Spaghetti Squash with White Wine Sauce Mayo Broccoli Bacon Salad Grilled Sweet Potato Squash Salad Coconut and Maple Bacon Orange Flavoured Sweet Potatoes Citrusy Grilled Fingerling Potato Salad

Smoked Summer Watermelon Skewers Smoked Cheesy Tomato Dip Grilled Mayo Lettuce Salad Smoked Mayo Potato Salad Jalapeño Pepper Bacon Crispy Cayenne spiced Sweet Potato Chips Moms favorite Sweet Cornbread Grilled Beans with Bacon Hot and Spicy Smoked Mushrooms Citrusy Smoked Hummus Cheese Roasted Garlicky Cauliflower Honeyed and Herbed Root Vegetables Grilled Citrusy Broccoli Smoked Mayo Eggs with Bacon Zucchini with Balsamic Vinaigrette Potato and Tomato Stew with Beef Grilled Cheese Stuffed Zucchini Homemade Corn Chowder Yummy Buttery Green Beans Fennel and Carrots with Romesco Instant Crispy Kale Chips Spicy and Citrusy Corn Grilled Sherry Vinegar marinated Zucchini Baked Mayo Mushrooms Simple Veggie rubbed Butternut Squash

Balsamic glazed Potato Carrots Bowl Chapter 5: Appetizers and Snacks Yummy Grilled Cashews Delicious Grilled Eggs Homemade Smoked Cheese Smoked Artisanal Bacon and Crab Meat Smoked Honeyed Bread Bell Pepper Tomato Soup One Pan Buttery Chicken Livers Chicken Tortilla Chips Coriander Spiced Chicken Wings Citrusy Tomato Corn Bowl Grilled Brie cheese with Baguette slices Olive Drizzled Smoked Cheese Cayenne Pepper spiced Bacon Pig Skewers Creamy Sausage Muffins Mayo Scallion and Crab Cakes Chapter 6: Desserts Vanilla Flavoured Marshmallow Apples Vanilla Flavored Cheesecake Smoked Honey Crisp with Bacon Chocolate Pudding with Smoked Ice Cream Caramelized Egg Bake Yummy Sweet Banana Bowl Caramelized Apple Crunch

Smoked Peaches with Vanilla Ice cream Chocolaty Bacon Cookies Buttery Chocolate with Graham Crackers Blackberry Pie with Vanilla Ice cream Cheese Frosted Carrot Cake Citrusy Butter Bars Chocolate Pie with Fudge Sauce Grilled Sweet Cheddar Muffins Bourbon Cake with Berry Topping Appendix 1 Measurement Conversion Chart Appendix 2 The Dirty Dozen and Clean Fifteen Appendix 3 Index

Introduction Today, the interest in BBQ is growing like never before, with local competitions springing up all over and slow-cooked, smoked meats making their way from hard-to-find back-woods shacks into manicured suburban neighborhoods. People love barbecue and are expressing that love by learning how to do it. If you’ve decided to learn the craft, or even if you have cooked a few butts in your day, you’ve probably come across the million blogs, forums, books, and magazines that are available to those that want to perform carnivorous alchemy, and you’ve likely been overwhelmed by it all. I know I too was. Nowadays, the word barbecue is synonymous with outdoor grilling but for a long time they were considered very different. The history of grilling and barbecue and how they’re connected can be at times confusing but the one thing that historians agree on is that barbecue derived from the Native American word “barbacoa,” which was the word for a raised wooden rack that was used, among other things, to cook meat and other food over a low fire for an extended period of time. Today more and more people use gas or electric grills that allow them to adjust the heat for quick grilling or slow barbecuing. And there remains a high demand for wood grills — there's just something about cooking the old-fashioned way. Since the time that the concept of cooking food was created, there have been many different ways to prepare and cook food.

All of these different methods can create different tasting experiences, making for more diverse additions to dinnertime. One common way of cooking is using a grill, more specifically for barbecue. Here is how this style of cooking became popular. Over the years, there have been many changes to the way that people cook food, and specifically the way that people barbecue their meat. Grills have gone from being inefficient and messy to being popular and relaxing methods of cooking used by the world today. Originally all barbecue and grilling was done with logs of wood as the sole fuel source. Energy from the combustion cooked the meat, and smoke from the wood and from dripping juices imparted a distinctive seductive scent that is the essence of barbecue. But it is difficult to control energy and flavour when cooking with logs, so today, only a few expert pit masters outfitted with special rigs cook with logs only. In fact, Wood Pellet Grilling isn’t a Trend but It’s Impending — here’s why. Invented in the 1980s, the wood pellet grill was once dubbed the grill of the future. It’s finally earned that title. It used to be that pellet grilling was for nerds. Wood pellet grills are powered by electricity and fulled by wood pellets. An auger pushes compressed wood from a holding chamber on the side of the grill to a fire pot under the grates, where a temperature gauge and a fan work together to maintain a stable heat. The original inventors of the pellet grill; they have been perfecting the art of wood-fired cooking for over 30 years. A high quality grill and thermometer work hand-in-hand to create incredible food, cooked to perfection.

Wood Pellet grills deliver consistent smoke and heat that is easily adjusted. The smoke gives everything you cook a natural woodfired taste. There are no flare-ups because the flame is kept safely away from the food. And there is no need to monitor a pellet grill — the temperature stays where you want it for as long as you want. Cooking with all-natural hardwood makes your best recipes taste even more delicious. Cooking with a wood Pellet Grill is so versatile; you can basically cook anything you can imagine, from grilling, smoking, baking, roasting and slow braising. From low and slow to hot and fast, you can cook everything with confidence and ease. And it’s all operated by a controller that maintains precise temperature so you can spend more time with the people who matter most and less time watching the grill!

Why Pellet Grills Are Good ❖

Simplified Smoking

Whether would-be pit masters want to admit it or not, part of the allure of barbecue is its inherent difficulty. Fires, fuel stacks, air flow, internal temperatures, ambient temperatures and humidity levels — all must be monitored for hours (sometimes days) on end. To some grillers, that sounds like a great use of a weekend. To others, a nightmare. Pellet grills make things easier. Set the temperature, press “ignite” and wait ten minutes. Once it hits the target temperature, the grill’s on-board computer does all the monitoring for you, automatically adjusting fan speed and pushing pellets into the fire pot as necessary. If you’re into barbecue for the flavour, not the craft, it’s the most efficient way to go — properly smoked meats and vegetables with minimal effort. ❖

Legitimately Useful Smart Controls

Smart tech may feel anachronistic to the very analogue nature of cooking meat over fire, but it’s immensely helpful in the pellet grill arena. Wood pellet grills monitor temperature in the fire pot, ambient air temperature in the grill and internal temperature of the meat you’re cooking by default. Today’s grills connect to your home’s Wi-Fi, and you connect to them via smartphone app, meaning you can control them even when you’re not connected to your home’s Wi-Fi (like, say, if you go on a quick beer run). And though you can operate the grill using the interface on the front of the grill, all the functions found there

are available on the app, and a little more. Load recipes from your phone onto the grill and set it on cruise control and troubleshoot any grill performance issues that arise, too. It’s simple, noninvasive smart technology that you can use, or not use. ❖

Surprising Fuel-Efficiency

A bag of wood pellets costs about $20. When cooking at smoking temperatures, these grills burn about a pound every two to three hours, which comes out to roughly $1 per hour of cook time and 50 hours of cook time per bag. For the sake of comparison, propane gas tanks are usually $30 for a full tank and $20 for refills. You’ll typically get 20 hours of cook time out of propane grills, even when cooking on low. Charcoal and lump coal is even less efficient. ❖

Limited but Capable Grilling

Pellet grills aren’t perfect. The most legitimate complaint against them is their inability to create the quick char of their gas and charcoal brethren. That’s because wood pellet grills typically have a sheet of metal over the fire pot, thus they cook with indirect heat rather than the standard direct heat from traditional grills. No wood pellet grill is capable of safely reaching the 800-plus temperatures of gas and charcoal. But newer grills from Traeger and companies like Green Mountain do show marked improvement. Both companies now make grills that meet or exceed 500 degrees at grate-level (they used to top out around 400 degrees). That’s ample energy to effectively sear a steak or pork

chop. In short: it won’t keep up with the searing chops of a gas or charcoal grill, but it’s plenty capable in its own right.

The Structure and Component When you first look at your wood pellet grill's inner workings, you may feel somewhat overwhelmed. It has a few components that all work together and make the appliance such a winner. ❖

Hopper: This is the part of the machine you will fill with hardwood pellets.

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Auger: This is the component that transports the pellets to the fire pot. Think of it as the motor of your wood pellet grill.

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Fire pot: The area below the grill where the actual fire will be.

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Hot rod (igniter element): After the auger moves the wood pellets into the fire pot, the hot rod will ignite, and the fire will start.

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Induction fan: The fan will stoke the fire and turn your wood pellet smoker into something similar to a traditional convection oven.

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Resistance temperature detector (RTD): This device will measure the temperature in your wood pellet grill and smoker. RTDs are more accurate than the previously used thermocouples, but they’re more fragile, and you should be careful when moving your grill.

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Heat deflector: This part of your wood pellet grill and smoker provides a barrier between the food and flames. The heat deflector is a plate that is designed to fit over the fire pot

and prevent charring and burning by redirecting the heat. It turns your grill into a wood-fired convection oven. ❖

Flame zone pan: If you want to grill at high temperatures without a barrier in between the flame and food, you’ll use this component in conjunction with searing grates and griddle accessories.

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Grease bucket: The grease bucket will catch any fat or liquid and stop it from falling into the flames. How much grease it collects depends on if you trimmed the fat from the meat you’re cooking. I recommend you line your grease bucket with foil to make the clean-up less of a hassle.

Advantages of Pellet Grills ❖

Pellet grills are versatile. You can barbecue, smoke, roast, grill (sort of—more on that below), and even bake or braise in a pellet grill. At BBQ University, we have used them to cook everything from crisp chicken wings to braised short ribs to smoked pork chile verde and crème brulee.

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Like gas grills, pellet grills preheat fast (10 to 15 minutes). The design discourages flare-ups.

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Some pellets grills allow you to regulate temperatures in 5degree increments, giving you pinpoint heat control. A thermostat in the cooking chamber sends precise signals to the controller and regulates pellet delivery.

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Because a pellet grill works like a convection oven, you can

load up the cook chamber without fear of uneven cooking. ❖

You don’t normally over-smoke food on a pellet grill. The smoke flavour is more subtle than the sometimes acrid smoke generated by a straight wood or charcoal fire. The grills are available in a number of sizes from small to large, as well as commercial-size units that can accommodate a whole hog or pulled pork for a crowd. For additional wood smoke flavor, you can position hardwood chunks or pouches of soaked wood chips directly on the heat diffuser plate.

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Pellets come in a variety of flavors—hickory, pecan, alder, mesquite, cherry, apple, maple, bourbon, etc., and can be mixed or changed in minutes. One 20-pound (227 g) bag is sufficient for several cooks, though usage will depend on the temperature setting and weather conditions (wind and cold will increase pellet consumption). Under normal circumstances, a pellet grill will use about ½ pound (227 g) of pellets per hour on the smoke setting and 2-½ (1.1 kg) pounds on high.

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Some companies offer cold smokers as an accessory—perfect for Nova Scotia-style salmon or cheese.

How to Start a Pit Boss Wood Pellet Grill? There are some steps that you can take to start the Pit Boss Pellet Grill so that it grills the steak to perfection. If you follow the guidelines below, you will have a delicious meal whose taste you will remember all week long.

1. Fill the Grill Up with Fuel The step that you need to take is to make sure that you doublecheck whether you have more than enough pellets in the Pit Boss Pellet Grill. If the pellets are too less, it will mess up the temperature of the grill. This will result in a subpar steak at best. A good rule of thumb to follow is to have at least 2 lbs. of pellets on hand for every hour of smoking for a slow and low cook. If you want to grill hot and fast, you will have to stock up on 4 lbs. of pellets. There are different types of pellets that will give your steak different tastes. It all depends on what you want as the end result. Some of the most popular types of pellets include Hardwood, Black Cherry, and Hickory wood pellets. 2. Set the Grill on Smoke Once you have made sure that you are fueled up, it is now time to set the grill on the ‘smoke’ option. This is a very important step on the way to getting the perfect steak because the grill will begin to feed the pellets for around 3 ½ to 4 minutes. It will then stop so that you have the chance to light up the grill before feeding the grill with more fuel. However, if you turn up the grill and set it to around 400°F(204°C), the grill will fill up the Pit Boss Pellet Grill until it reaches the temperature you have set. You will have to make sure that there isn’t too much fuel over the igniter or else the grill will begin to muffle. This will probably result in it never lighting up and you having to clean it out before you can use it again. If you don’t clear out the pellets that have piled up on the

hopper, they will eventually begin to spill all over the place. 3. Start to Prep the Food Pit Boss Pellet Grills are known to light up fairly quickly. You will have around 3 minutes to turn the grill on from the time you have it up. This is why it important to have all your meat seasoned and prepared for the grill beforehand. If you take too long, it will also impact the cooking time. 4. Watch Out for the Smoke You need to look out for the thick smoky clouds coming out of the grill. This will let you know if the grill is on the right track or not. If you see thick clouds of smoke, it means that your pot has caught on fire and your pellets have begun to burn up. The smoke is often robust and full, so there is no need to be alarmed if you notice the thick smoke. The smoke tends to billow out of the grill for around 3-4 minutes before dissipating. Once the smoke has dissipated, you can start the grilling process. 5. Time to Start Grilling Once the pot catches, you will hear the unmistakable sizzle and crackle from the fire. The roaring sound of the fire is the result of the fan blowing on the fire inside the grill. Now, it is time to crank up the temperature to a suitable heat and get started with the grilling process. Within 5-6 minutes, the heat will climb up to the temperature you want, and you can slap the steak right on there for the best meal of your life.

Best Pit Boss Pellet Grills (FAQs) 1. Why should I buy Pit Boss Pellet Grill? Pit boss is a company that is oriented at designing the best grilling and smoking units that can solve all your cooking and grilling problems. Many customers have trusted them in producing high-quality pellet grills that are more effective, efficient and convenient to use. 2. Why are Pit Boss Pellet Grills different from others? Pit Boss Pellet grills have copper-finished lids, and some models come with auxiliaries like a flame boiler and bottle opener. These pellet grills use natural hardwood pellets and come with an on board digital control and monitoring with a LED readout. Their meat probe and digital temp control features make them stand out among on most of the competition. 3. How does the pellet electric ignition work? Pellet auger picks up the wood pellets from the grill hopper and takes them to the fire pot. The electronic ignition heats the pellets and starts the grill fire. 4. What can I cook on my pit boss pellet grill? With a pit boss grill, you can cook a pizza, sear a steak, smoke a brisket, or even bake chocolate chip cookies. Their large cooking area and full precise temperature control allow this to happen.

Cooking Tips and Tricks Before we get to the importance of quality meat and seasoning, let’s look at the recommended minimum internal temperatures. It is safest to cook all foods to these temperatures as measured before removing the meat from the heat source — use a digital food thermometer. That being said, there is nothing wrong with cooking food at a higher temperature. It’s all about personal preference. ❖

Beef, pork, lamb, and veal steaks, chops, and roasts should be cooked at 145 degrees Fahrenheit(63°C). Meat should rest at least three minutes.

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Poultry, it doesn’t matter what cut, should be cooked at 165 degrees Fahrenheit (74°C).

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Fish and shellfish should be cooked at 145 degrees Fahrenheit.

Now that you know what temperature you should aim for, another vital aspect to consider when it comes to cooking on a wood pellet grill and smoker is the quality of the meat and the seasoning. I recommend checking out a few local butcher shops and selecting the one with the best quality. If your meat is of a high standard, your job is halfway done. Secondly, seasoning is important. You don’t want it to overpower the meat, but it should instead interact with the natural flavors of the food you’re cooking. The right spice can push the “wow factor” of your cooking off the charts. I like to use a trusty

old all-purpose seasoning, but nothing is stopping you from mixing your own combination of spices and flavors. Just make sure you end up with seasoning that works well with the wood pellet grill and smoker — low-and-slow cooking and smoking. Experiment to find a real crowd-pleaser.

Chapter 1: Fish and Sea food Recipes Grilled Pepper Salmon Prep time: 10 minutes | Cook time: 5 hours | Serves 4 2 cup Low-sodium soy sauce 1 cup dry white wine 1 cup Water ½ teaspoon Tabasco sauce ½ cup sugar ¼ teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder Freshly ground black pepper, to taste 4 salmon fillets 1. In a large bowl, add all ingredients except salmon and stir until sugar is dissolved. 2. Add salmon fillets and coat with brine well. Refrigerate, covered overnight. 3. Remove salmon from bowl and rinse under cold running water. With paper towels, pat dry the salmon fillets. 4. Arrange a wire rack in a sheet pan. Place the salmon fillets onto wire rack, skin side down and set aside to cool for about 1 hour. 5. Set the temperature of Grill to 165 degrees F (74°C) and preheat with closed lid for 15 minutes, using charcoal. 6. Place the salmon fillets onto the grill, skin side down and cook for about 3-5 hours or until desired doneness. Remove the salmon fillets from grill and serve hot.

Hot and Spicy Togarashi Salmon Prep time: 5 minutes | Cook time: 20 Minutes | Serves 3 1 salmon fillet ¼ cup olive oil ½ tablespoon kosher salt 1 tablespoon Togarashi seasoning 1. Preheat your to 400F (204°C). 2. Place the salmon on a sheet lined with non-stick foil with the skin side down. 3. Rub the oil into the meat then sprinkle salt and Togarashi. 4. Place the salmon on the grill and cook for 20 minutes or until the internal temperature reaches 145F (63°C) with the lid closed. 5. Remove and serve when hot.

Easy Grilled Mahi-mahi Prep time: 5 minutes | Cook time: 20 Minutes | Serves 4 4 mahi-mahi fillets 2 tablespoon olive oil Salt and freshly ground black pepper, to taste 1. Set the temperature of Grill to 350 degrees F (176°C) and preheat with closed lid for 15 minutes. 2. Coat fish fillets with olive oil and season with salt and black pepper evenly. 3. Place the fish fillets onto the grill and cook for about 5 minutes per side. 4. Remove the fish fillets from grill and serve hot.

Grilled Lobster Tails with Citrus Butter Prep time: 5 minutes | Cook time: 40 Minutes | Serves 4 ½ C. butter, melted 2 garlic cloves, minced 2 teaspoon fresh lemon juice Salt and freshly ground black pepper, to taste 4 lobster tails 1. Set the temperature of Grill to 450 degrees F (232°C) and preheat with closed lid for 15 minutes. 2. In a metal pan, add all ingredients except for lobster tails and mix well. 3. Place the pan onto the grill and cook for about 10 minutes. 4. Meanwhile, cut down the top of the shell and expose lobster meat. 5. Remove pan of butter mixture from grill. 6. Coat the lobster meat with butter mixture. 7. Place the lobster tails onto the grill and cook for about 15 minutes, coating with butter mixture once halfway through. 8. Remove from grill and serve hot.

One Pan Citrusy Catfish Prep time: 15 minutes | Cook time: 30 Minutes | Serves 4 Spice blend 1 teaspoon granulated garlic ¼ teaspoon cayenne pepper ½ cup Cajun seasoning 1 teaspoon ground thyme 1 teaspoon ground oregano 1 teaspoon onion powder 1 tablespoon smoked paprika 1 teaspoon pepper 4 catfish fillets Salt, to taste ½ cup butter 1. In a bowl, combine all the ingredients for the spice blend. 2. Sprinkle both sides of the fish with the salt and spice blend. Set your wood pellet grill to 450 degrees F (232°C). 3. Heat your cast iron pan and add the butter. Add the fillets to the pan. 4. Cook for 5 minutes per side. Garnish with lemon wedges.

Grilled Tender Rainbow Trout Prep time: 10 minutes | Cook time: 2 hours| Serves 6 6 rainbow trout, cleaned, butterfly For the Brine: ¼ cup salt 1 tablespoon ground black pepper ½ cup brown sugar 2 tablespoons soy sauce 16 cups water 1. Prepare the brine and for this, take a large container, add all of its ingredients in it, stir until sugar has dissolved, then add trout and let soak for 1 hour in the refrigerator. 2. When ready to cook, switch on the grill, fill the grill hopper with oak flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 225 degrees F (107°C) and let it preheat for a minimum of 15 minutes. 3. Meanwhile, remove trout from the brine and pat dry with paper towels. 4. When the grill has preheated, open the lid, place trout on the grill grate, shut the grill and smoke for 2 hours until thoroughly cooked and tender. 5. When done, transfer trout to a dish and then serve.

Moms Special Grilled Lingcod Prep time: 5 minutes | Cook time: 15 Minutes | Serves 6 2 lb lingcod fillets ½ tablespoon salt ½ tablespoon white pepper ¼ tablespoon cayenne Lemon wedges 1. Preheat the wood pellet grill to 375°F (191°C). 2. Place the lingcod on a parchment paper and season it with salt, white pepper, cayenne pepper then top with the lemon. 3. Place the fish on the grill and cook for 15 minutes or until the internal temperature reaches 145°F (63°C). 4. Serve and enjoy.

Grilled Garlicky Salmon with Avocado Salsa Prep time: 10 minutes | Cook time: 20 Minutes | Serves 6 3 lb. (1.36 kg) salmon fillet Garlic salt and pepper to taste 4 cups avocado, sliced into cubes 1 onion, chopped 1 jalapeño pepper, minced 1 tablespoon lime juice 1 tablespoon olive oil ¼ cup cilantro, chopped Salt, to taste 1. 2. 3. 4.

Sprinkle both sides of salmon with garlic salt and pepper. Set the wood pellet grill to smoke. Grill the salmon for 7 to 8 minutes per side. While waiting, prepare the salsa by combining the remaining ingredients in a bowl. 5. Serve salmon with the avocado salsa.

Grilled Citrusy Scallops Prep time: 5 minutes | Cook time: 15 Minutes | Serves 4 2 lb (907 g) sea scallops, dried with a paper towel ½ tablespoon garlic salt 2 tablespoon kosher salt 4 tablespoon salted butter Squeeze lemon juice 1. Preheat the wood pellet grill to 400°F (204°C) with the cast pan inside. 2. Sprinkle with both salts, pepper on both sides of the scallops. 3. Place the butter on the cast iron then add the scallops. Close the lid and cook for 8 minutes. 4. Flip the scallops and close the lid once more. Cook for 8 more minutes. 5. Remove the scallops from the grill and give a lemon squeeze. Serve immediately and enjoy.

Homemade Grilled Fish Fillets Prep time: 10 minutes | Cook time: 20 Minutes | Serves 6 2 cups fresh basil 1 cup parsley, chopped ½ cup walnuts ½ cup olive oil 1 cup Parmesan cheese, grated Salt and pepper, to taste 4 white fish fillets 1. Preheat the wood pellet grill too high for 15 minutes while the lid is closed. 2. Add all the ingredients except fish to a food processor. 3. Pulse until smooth. Set aside. 4. Season fish with salt and pepper. 5. Grill for 6 to 7 minutes per side. 6. Serve with the pesto sauce.

Delicious Paella with Lemon Prep time: 20 minutes | Cook time: 1 hour 30 Minutes | Serves 6 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling 2 green or red bell peppers, cored, seeded, and diced 2 medium onions, diced 2 garlic cloves, slivered 1 can tomato purée 1½ pounds (680 g) chicken thighs Kosher salt, to taste 1½ pounds (680 g) tail-on shrimp, peeled and deveined 1 cup dried thinly sliced chorizo sausage 1 tablespoon smoked paprika 1½ teaspoons saffron threads 2 quarts chicken broth 3½ cups white rice 2 (7½-ounce/212 g) cans chipotle chiles in adobo sauce 1½ pounds (680 g) fresh clams 2 tablespoons chopped fresh parsley 2 lemons cut into wedges, for serving 1. On the stove top, in a saucepan over medium-low heat, combine ¼ cup of olive oil, the bell peppers, onions, and garlic, and cook for 5 minutes, or until the onions are translucent. 2. Stir in the tomato purée; reduce the heat to low, and simmer, stirring frequently, until most of the liquid has evaporated, about 30 minutes. Set aside. (Note: The sofrito can be made in advance and refrigerated.) 3. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 450°F (232°C).

4. Heat a large paella pan on the smoker and add the remaining 2 tablespoons of olive oil. 5. Add the chicken thighs, season lightly with salt, and brown for 6 to 10 minutes, then push to the outer edge of the pan. 6. Add the shrimp, season with salt, close the lid, and smoke for 3 minutes. 7. Add the sofrito, chorizo, paprika, and saffron, and stir together. 8. In a separate bowl, combine the chicken broth, uncooked rice, and 1 tablespoon of salt, stirring until well combined. 9. Add the broth-rice mixture to the paella pan, spreading it evenly over the other ingredients. 10. Close the lid and smoke for 5 minutes, and then add the chipotle chiles and clams on top of the rice. 11. Close the lid and continue to smoke the paella for about 30 minutes or until all of the liquid is absorbed. 12. Remove the pan from the grill, cover tightly with aluminum foil, and let rest of the heat for 5 minutes. 13. Drizzle with olive oil, sprinkle with the fresh parsley, and serve with the lemon wedges.

Garlic Herbed Citrusy Tuna Prep time: 10 minutes | Cook time: 4 Minutes | Serves 4 4 (6 ounce each/170 g) tuna steaks (1 inch thick) 1 lemon (juiced) 1 clove garlic (minced) 1 teaspoon chili 2 tablespoon extra-virgin olive oil 1 cup white wine 3 tablespoon brown sugar 1 teaspoon rosemary 1. Combine lemon, chili, white wine, sugar, rosemary, olive oil and garlic. Add the tuna steaks and toss to combine. 2. Transfer the tuna and marinade to a zip-lock bag. Refrigerate for 3 hours. 3. Remove the tuna steaks from the marinade and let them rest for about 1 hour 4. Start your grill on smoke, leaving the lid opened for 5 minutes, or until fire starts. 5. Do not open lid to preheat until 15 minutes to the setting “HIGH” 6. Grease the grill grate with oil and place the tuna on the grill grate. Grill tuna steaks for 4 minutes, 2 minutes per side. 7. Remove the tuna from the grill and let them rest for a few minutes.

Easy Orange Trout Prep time: 10 minutes | Cook time: 2 hour | Serves 6 6 to 8 skin-on rainbow trout, cleaned and scaled 1 gallon orange juice ½ cup packed light brown sugar ¼ cup salt 1 tablespoon freshly ground black pepper Nonstick spray, oil, or butter, for greasing 1 tablespoon chopped fresh parsley 1 lemon, sliced 1. Fillet the fish and pat dry with paper towels. 2. Pour the orange juice into a large container with a lid and stir in the brown sugar, salt, and pepper. 3. Place the trout in the brine, cover, and refrigerate for 1 hour. 4. Cover the grill grate with heavy-duty aluminum foil. Poke holes in the foil and spray with cooking spray (see Tip). 5. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 225°F (107°C). 6. Remove the trout from the brine and pat dry. Arrange the fish on the foil-covered grill grate, close the lid, and smoke for 1 hour 30 minutes to 2 hours, or until flaky. 7. Remove the fish from the heat. Serve garnished with the fresh parsley and lemon slices.

The Best and Easy Lobster Tail with Parsley Prep time: 5 minutes | Cook time: 15 Minutes | Serves 2 10 oz (283 g) lobster tail ¼ tablespoon old bay seasoning ¼ tablespoon Himalayan sea salt 2 tablespoon butter, melted 1 tablespoon fresh parsley, chopped 1. 2. 3. 4.

Preheat the wood pellet to 450°F (232°C). Slice the tails down the middle using a knife. Season with seasoning and salt then place the tails on the grill grate. Grill for 15 minutes or until the internal temperature reaches 140°F(60°C) 5. Remove the tails and drizzle with butter and garnish with parsley. 6. Serve and enjoy.

Homemade Yummy Barbecued Shrimp Prep time: 5 minutes | Cook time: 10 Minutes | Serves 4 1 pound (454 g) peeled and deveined shrimp, with tails on 2 tablespoons olive oil 1 batch Dill Seafood Rub 1. Soak wooden skewers in water for 30 minutes. 2. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 375°F (191°C). 3. Thread 4 or 5 shrimp per skewer. 4. Coat the shrimp all over with olive oil and season each side of the skewers with the rub. 5. Place the skewers directly on the grill grate and grill the shrimp for 5 minutes per side. Remove the skewers from the grill and serve immediately.

Garlic Spiced Shrimp Skewers Prep time: 10 minutes | Cook time: 25 Minutes | Serves 4 3 tablespoons olive oil 6 cloves garlic 2 tablespoons chicken dry rub 6 oz. (170 g) chili 1 ½ tablespoons white vinegar 1 ½ teaspoon s sugar 2 lb. (907 g) shrimp, peeled and deveined 1. Add olive oil, garlic, dry rub, chili, vinegar and sugar in a food processor. 2. Blend until smooth. 3. Transfer mixture to a bowl. Stir in shrimp. 4. Cover and refrigerate for 30 minutes. 5. Preheat the wood pellet grill to hit for 15 minutes while the lid is closed. 6. Thread shrimp onto skewers. Grill for 3 minute per side.

One Pan Baked Shrimp Prep time: 10 minutes | Cook time: 1 hour | Serves 6 8 oz. (227 g) salted butter, melted ¼ C. Worcestershire sauce ¼ C. fresh parsley, chopped 1 lemon, quartered 2 lb. (907 g) jumbo shrimp, peeled and deveined 3 tablespoon BBQ rub 1. In a metal baking pan, add all ingredients except for shrimp and BBQ rub and mix well. 2. Season the shrimp with BBQ rub evenly. 3. Add the shrimp in the pan with butter mixture and coat well. 4. Set aside for about 20-30 minutes. 5. Set the temperature of Grill to 250 degrees F (121°C) and preheat with closed lid for 15 minutes. 6. Place the pan onto the grill and cook for about 25-45 minutes. 7. Remove the pan from grill and serve hot.

Grilled Pepper Catfish Prep time: 15 minutes | Cook time: 2 hours | Serves 4 4 catfish fillets (5 ounces/142 g each) ½ cup Cajun seasoning 1 teaspoon ground black pepper 1 tablespoon smoked paprika ¼ teaspoon cayenne pepper 1 teaspoon hot sauce 1 teaspoon granulated garlic 1 teaspoon onion powder 1 teaspoon thyme 1 teaspoon salt or more to taste 2 tablespoon chopped fresh parsley 1. Pour water into the bottom of a square or rectangular dish. Add 4 tablespoon salt. Arrange the catfish fillets into the dish. Cover the dish and refrigerate for 3 to 4 hours. 2. Combine the paprika, cayenne, hot sauce, onion, salt, thyme, garlic, pepper and Cajun seasoning in a mixing bowl. 3. Remove the fish from the dish and let it sit for a few minutes, or until it is at room temperature. Pat the fish fillets dry with a paper towel. 4. Rub the seasoning mixture over each fillet generously. 5. Start your grill on smoke, leaving the lid opened for 5 minutes, or until fire starts. 6. Keep lid unopened and preheat to 200°F(93°C), using mesquite hardwood pellets. 7. Arrange the fish fillets onto the grill grate and close the grill. Cook for about 2 hours, or until the fish is flaky. 8. Remove the fillets from the grill and let the fillets rest for a few minutes to cool.

9. Serve and garnish with chopped fresh parsley.

Delicious smoked Halibut Prep time: 15 minutes | Cook time: 2 hours | Serves 6 4 (6-ounce/170 g) halibut steaks ¼ cup extra-virgin olive oil 2 teaspoon s kosher salt 1 teaspoon freshly ground black pepper ½ cup mayonnaise ½ cup sweet pickle relish ¼ cup finely chopped sweet onion ¼ cup chopped roasted red pepper ¼ cup finely chopped tomato ¼ cup finely chopped cucumber 2 tablespoons Dijon mustard 1 teaspoon minced garlic 1. Rub the halibut steaks with the olive oil and season on both sides with the salt and pepper. Transfer to a plate, cover with plastic wrap, and refrigerate for 4 hours. 2. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 200°F (93°C). 3. Remove the halibut from the refrigerator and rub with the mayonnaise. 4. Put the fish directly on the grill grate, close the lid, and smoke for 2 hours, or until opaque and an instant-read thermometer inserted in the fish reads 140°F (60°C). 5. While the fish is smoking, combine the pickle relish, onion, roasted red pepper, tomato, cucumber, Dijon mustard, and garlic in a medium bowl. Refrigerate the mustard relish until ready to serve. 6. Serve the halibut steaks hot with the mustard relish.

Grilled Citrusy Oysters Prep time: 5 minutes | Cook time: 20 Minutes | Serves 4 8 medium oysters, unopened, in the shell, rinsed and scrubbed 1 batch Lemon Butter Mop for Seafood 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 375°F (191°C). 2. Place the unopened oysters directly on the grill grate and grill for about 20 minutes, or until the oysters are done and their shells open. 3. Discard any oysters that do not open. Shuck the remaining oysters, transfer them to a bowl, and add the mop. Serve immediately.

Citrusy Scallops with Bacon Prep time: 5 minutes | Cook time: 30 Minutes | Serves 4 12 scallops 12 bacon slices 3 tablespoons lemon juice Pepper, to taste 1. Turn on your wood pellet grill. Set it to smoke. Let it burn for 5 minutes while the lid is open. 2. Set it to 400 degrees F. Wrap the scallops with bacon. Secure with a toothpick. 3. Drizzle with the lemon juice and season with pepper. Add the scallops to a baking tray. Place the tray on the grill. Grill for 20 minutes.

Smoked Shrimp Tilapia Prep time: 15 minutes | Cook time: 45 Minutes | Serves 5 5 ounces (142 g) fresh, farmed tilapia fillets 2 tablespoons extra virgin olive oil 1 and ½ teaspoons smoked paprika 1 and ½ teaspoons Old Bay seasoning Shrimp stuffing 1 pound (454 g) shrimp, cooked and deveined 1 tablespoon salted butter 1 cup red onion, diced 1 cup Italian bread crumbs ½ cup mayonnaise 1 large egg, beaten 2 teaspoons fresh parsley, chopped 1 and ½ teaspoons salt and pepper 1. Take a food processor and add shrimp, chop them up 2. Take a skillet and place it over medium-high heat, add butter and allow it to melt. Sauté the onions for 3 minutes 3. Add chopped shrimp with cooled Sautéed onion alongside remaining ingredients listed under stuffing ingredients and transfer to a bowl 4. Cover the mixture and allow it to refrigerate for 60 minutes. Rub both sides of the fillet with olive oil 5. Spoon ¹⁄₃ cup of the stuffing to the fillet. Flatten out the stuffing onto the bottom half of the fillet and fold the Tilapia in half 6. Secure with 2 toothpicks. Dust each fillet with smoked paprika and Old Bay seasoning 7. Preheat your smoker to 400 degrees Fahrenheit 8. Add your preferred wood Pellets and transfer the fillets to a nonstick grill tray

9. Transfer to your smoker and smoker for 30-45 minutes until the internal temperature reaches 145 degrees Fahrenheit. Allow the fish to rest for 5 minutes and enjoy!

Citrus Rosemary Trout Prep time: 5 minutes | Cook time: 4 hours | Serves 8 1 (7-lb.) whole lake trout, butterflied ½ C. kosher salt ½ C. fresh rosemary, chopped 2 teaspoon lemon zest, grated finely 1. Rub the trout with salt generously and then, sprinkle with rosemary and lemon zest. 2. Arrange the trout in a large baking dish and refrigerate for about 7-8 hours. 3. Remove the trout from baking dish and rinse under cold running water to remove the salt. 4. With paper towels, pat dry the trout completely. 5. Arrange a wire rack in a sheet pan. 6. Place the trout onto the wire rack, skin side down and refrigerate for about 24 hours. 7. Set the temperature of Grill to 180 degrees F and preheat with closed lid for 15 minutes, using charcoal. 8. Place the trout onto the grill and cook for about 2-4 hours or until desired doneness. 9. Remove the trout from grill and place onto a cutting board for about 5 minutes before serving.

My favorite Barbeque Shrimp Prep time: 10 minutes | Cook time: 8 Minutes | Serves 60 2-pound raw shrimp (peeled and deveined) ¼ cup extra virgin olive oil ½ teaspoon paprika ½ teaspoon red pepper flakes 2 garlic cloves (minced) 1 teaspoon cumin 1 lemon (juiced) 1 teaspoon kosher salt 1 tablespoon chili paste Bamboo or wooden skewers (soaked for 30 minutes, at least) 1. Combine the pepper flakes, cumin, lemon, salt, chili, paprika, garlic and olive oil. Add the shrimp and toss to combine. 2. Transfer the shrimp and marinade into a zip-lock bag and refrigerate for 4 hours. 3. Let shrimp rest in room temperature after pulling it out from marinade 4. Start your grill on smoke, leaving the lid opened for 5 minutes, or until fire starts. Use hickory wood pellet. 5. Keep lid unopened and preheat the grill to “high” for 15 minutes. Thread shrimps onto skewers and arrange the skewers on the grill grate. 6. Smoke shrimps for 8 minutes, 4 minutes per side. Serve and enjoy.

Dijon mustard Tuna Steaks Prep time: 5 minutes | Cook time: 1 hour | Serves 3 2 pounds (907 g) yellowfin tuna Salt, as required ¼ cup Dijon mustard Freshly ground black pepper, to taste 2 tablespoons peppercorn 1. Take a large-sized container and dissolve salt in warm water (enough water to cover fish) 2. Transfer tuna to the brine and cover, refrigerate for 8 hours 3. Preheat your smoker to 250 degrees Fahrenheit (121°C) with your wood. 4. Remove tuna from bring and pat it dry 5. Transfer to grill pan and spread Dijon mustard all over 6. Season with pepper and sprinkle peppercorn on top 7. Transfer tuna to smoker and smoker for 1 hour. Enjoy!

Peppery Prawn Skewers Prep time: 5 minutes | Cook time: 10 Minutes | Serves 6 2 lb spot prawns 2 tablespoon oil Salt and pepper, to taste 1. Preheat your to 400F (204°C). 2. Skewer your prawns with soaked skewers then generously sprinkle with oil, salt, and pepper. 3. Place the skewers on the grill and cook with the lid closed for 5 minutes on each side. 4. Remove the skewers and serve when hot.

Grilled Pink Shrimp Kabobs Prep time: 10 minutes | Cook time: 10 Minutes | Serves 4 1 lb. colossal shrimp, peeled and deveined 2 tablespoon oil ½ tablespoon Garlic salt ½ tablespoon Salt ⅛ tablespoon pepper 6 skewers 1. Preheat your to 375F (191°C). Pat the shrimp dry with a paper towel. 2. In a mixing bowl, mix oil, garlic salt, salt, and pepper .Toss the shrimp in the mixture until well coated. 3. Skewer the shrimps and cook with the lid closed for 4 minutes. 4. Open the lid, flip the skewers and cook for another 4 minutes or until the shrimp is pink and the flesh is opaque. 5. Serve.

Grilled Lobster Tail with Parsley Prep time: 5 minutes | Cook time: 15 Minutes | Serves 2 10 oz lobster tail ¼ tablespoon old bay seasoning ¼ tablespoon Himalayan sea salt 2 tablespoon butter, melted 2 tablespoon fresh parsley, chopped 1. Preheat the wood pellet to 450°F (232°C). Slice the tails down the middle using a knife. 2. Season with seasoning and salt then place the tails on the grill grate. Grill for 15 minutes or until the internal temperature reaches 140°F (60°C). 3. Remove the tails and drizzle with butter and garnish with parsley. Serve and enjoy.

Citrusy Buttered Crab Legs Prep time: 10 minutes | Cook time: 25 Minutes | Serves 4 12 tablespoons butter 1 tablespoon parsley, chopped 1 tablespoon tarragon, chopped 1 tablespoon chives, chopped 1 tablespoon lemon juice 4lb. king crab legs, split in the center 1. Set the wood pellet grill to 375 degrees F (191°C). Preheat it for 15 minutes while lid is closed. 2. In a pan over medium heat, simmer the butter, herbs and lemon juice for 2 minutes. 3. Place the crab legs on the grill. Pour half of the sauce on top. 4. Grill for 10 minutes. Serve with the reserved butter sauce.

Delicious Tuna Patties Prep time: 10 minutes | Cook time: 30 Minutes | Serves 6 2 lb. tuna steak 1 green bell pepper, seeded and chopped 1 white onion, chopped 2 eggs 1 teaspoon soy sauce 1 tablespoon Blackened Saskatchewan rub Salt and freshly ground black pepper, to taste 1. Set the temperature of Grill to 500 degrees F and preheat with closed lid for 15 minutes. 2. In a bowl, add all the ingredients and mix until well combined. 3. With greased hands, make patties from mixture. 4. Place the patties onto the grill close to the edges and cook for about 10-15 minutes, flipping once halfway through. 5. Serve hot.

Smoked Paprika Shrimp Prep time: 10 minutes | Cook time: 6 Minutes | Serves 12 2 pounds (907 g) shrimp, peeled, deveined 3 tablespoons olive oil For the Spice Mix: 1 teaspoon garlic powder 1 teaspoon of sea salt ¼ teaspoon ground cayenne 1 tablespoon brown sugar ⅛ teaspoon smoked paprika 1 tablespoon smoked paprika ¼ teaspoon ground thyme 1 lime, zested 1. Switch on the grill, fill the grill hopper with flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F(232°C) and let it preheat for a minimum of 5 minutes. 2. Meanwhile, prepare the spice mix and for this, take a small bowl, place all of its ingredients in it and stir until mixed. 3. Take a large bowl, place shrimps in it, sprinkle with prepared spice mix, drizzle with oil and toss until well coated. 4. When the grill has preheated, open the lid, place shrimps on the grill grate, shut the grill and smoke for 3 minutes per side until firm and thoroughly cooked. 5. When done, transfer shrimps to a dish and then serve.

The Perfect 15 minute Grilled Salmon Prep time: 5 minutes | Cook time: 20 Minutes | Serves 6 1 salmon fillet ¼ cup olive oil ½ tablespoon kosher salt 1 tablespoon Togarashi seasoning 1. Preheat the wood pellet grill to 400°F (204°C). 2. Place the salmon fillet on a non-stick foil sheet with the skin side up. 3. Rub the olive oil on the salmon and sprinkle with salt and togarashi seasoning. 4. Place the salmon on the preheated grill and close the lid. Cook for 15 minutes or until the internal temperature reaches 145°F(63°C). 5. Remove from the grill and serve when hot. Enjoy.

Garlic Spiced Lobster Tails Prep time: 5 minutes | Cook time: 30 Minutes | Serves 4 ½ C. butter, melted 3 garlic cloves, minced 2 teaspoon fresh lemon juice Salt and freshly ground black pepper, to taste 4 (8-oz/226 g) lobster tails 1. Set the temperature of Grill to 450 degrees F (232°C) and preheat with closed lid for 15 minutes. 2. In a metal pan, add all ingredients except for lobster tails and mix well. 3. Place the pan onto the grill and cook for about 10 minutes. Meanwhile, cut down the top of the shell and expose lobster meat. 4. Remove pan of butter mixture from grill. Coat the lobster meat with butter mixture. 5. Place the lobster tails onto the grill and cook for about 15 minutes, coating with butter mixture once halfway through. Remove from grill and serve hot.

Yummy Buffalo sauce spiced Shrimp Prep time: 10 minutes | Cook time: 5 Minutes | Serves 6 1 lb raw shrimps peeled and deveined ½ tablespoon salt ¼ tablespoon garlic salt ¼ tablespoon garlic powder ¼ tablespoon onion powder ½ cup buffalo sauce 1. 2. 3. 4.

Preheat the wood pellet grill to 450°F(232°C). Coat the shrimp with salts, garlic and onion powders. Place the shrimp in a grill and cook for 3 minutes on each side. Remove from the grill and toss in buffalo sauce. Serve with cheese, celery and napkins. Enjoy.

Maple Sriracha Salmon Prep time: 15 minutes | Cook time: 25 Minutes | Serves 4 3-pound (1.3 kg) salmon, skin on For the Marinade: 1 teaspoon lime zest 1 tablespoon minced garlic 1 tablespoon grated ginger Sea salt as needed Ground black pepper as needed ¼ cup maple syrup 2 tablespoons soy sauce 2 tablespoons Sriracha sauce 1 tablespoon toasted sesame oil 1 tablespoon rice vinegar 1 teaspoon toasted sesame seeds 1. Prepare the marinade and for this, take a small bowl, place all of its ingredients in it, stir until well combined, and then pour the mixture into a large plastic bag. 2. Add salmon in the bag, seal it, turn it upside down to coat salmon with the marinade and let it marinate for a minimum of 2 hours in the refrigerator. 3. When ready to cook, switch on the grill, fill the grill hopper with flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F (232°C) and let it preheat for a minimum of 5 minutes. 4. Meanwhile, take a large baking sheet, line it with parchment paper, place salmon on it skin-side down and then brush with the marinade. 5. When the grill has preheated, open the lid, place baking sheet containing salmon on the grill grate, shut the grill and smoke for 25 minutes until thoroughly cooked.

6. When done, transfer salmon to a dish and then serve.

Salmon with Dill Prep time: 5 minutes | Cook time: 4 hours | Serves 4 1 (2-pound) half salmon fillet 1 batch Dill Seafood Rub 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180°F (82°C). 2. Season the salmon all over with the rub. Using your hands, work the rub into the flesh. 3. Place the salmon directly on the grill grate, skin-side down, and smoke until its internal temperature reaches 145°F (63°C). Remove the salmon from the grill and serve immediately.

White Wine Shrimp Scampi Prep time: 10 minutes | Cook time: 10 Minutes | Serves 4 1 lb (454 g) raw shrimp, tail on ½ cup salted butter, melted ¼ cup white wine, dry ½ tablespoon fresh garlic, chopped 1 tablespoon lemon juice ½ tablespoon garlic powder ½ tablespoon salt 1. Preheat your wood pellet grill to 400°F (204°C) with a cast iron inside. 2. In a mixing bowl, mix butter, wine, garlic, and juice then pour in the cast iron. Let the mixture mix for 4 minutes. 3. Sprinkle garlic and salt on the shrimp then place it on the cast iron. Grill for 10 minutes with the lid closed. 4. Remove the shrimp from the grill and serve when hot. Enjoy.

Worcestershire Shrimp Prep time: 10 minutes | Cook time: 30 Minutes | Serves 6 8 ounces (227 g) salted butter, melted. ¼ cup Worcestershire sauce ¼ cup fresh parsley, chopped. 1 lemon, quartered. 2 pounds (907 g) jumbo shrimp peeled and deveined. 3 tablespoons BBQ rub 1. In a metal baking pan, add all ingredients except for shrimp and BBQ rub and mix well. 2. Season the shrimp with BBQ rub evenly. Add shrimp in the pan with butter mixture and coat well. 3. Set aside for about 20-30 minutes. Preheat the Z Grills Pit Boss Grill & Smoker on grill setting to 250 degrees F(121°C). 4. Place the pan onto the grill and cook for about 25-30 minutes. Remove the pan from grill and serve hot.

Grilled Prosciutto Scallops Prep time: 5 minutes | Cook time: 40 Minutes | Serves 4 8 large scallops shelled and cleaned. 8 extra-thin prosciutto slices 1. Preheat the Z Grills Pit Boss Grill & Smoker on grill setting to 225250 degrees F(121°C). 2. Arrange the prosciutto slices onto a smooth surface. 3. Place 1 scallop on the edge of 1 prosciutto slice and roll it up tucking in the sides of the prosciutto to cover completely. 4. Repeat with remaining scallops and prosciutto slices. 5. Arrange the wrapped scallops onto a small wire rack. 6. Place the wire rack onto the grill and cook for about 40 minutes. 7. Remove the scallops from grill and serve hot.

Citrusy Garlic Clams Prep time: 5 minutes | Cook time: 8 Minutes | Serves 6 24 littleneck clams ½ cup cold butter, chopped. 2 tablespoons fresh parsley, minced. 3 garlic cloves, minced. 1 teaspoon fresh lemon juice 1. Preheat the Pit Boss Grill & Smoker on grill setting to 450 degrees F(232°C). Scrub the clams under cold running water. 2. In a large casserole dish, mix remaining ingredients. Place the casserole dish onto the grill. 3. Now, arrange the clams directly onto the grill and cook for about 5-8 minutes or until they are opened. (Discard any that fail to open). 4. With tongs, carefully transfer the opened clams into the casserole dish and remove from the grill. Serve immediately.

Citrusy Clams with Chickpeas and Tomatoes Prep time: 15 minutes | Cook time: 25 Minutes | Serves 4 6 tablespoon unsalted pieces of butter 2 large shallots, chopped. 4 thinly sliced garlic cloves 1 tablespoon of tomato paste 1 cup of beer 1 cup cherry tomatoes 1 ½ ounce (42 g) chickpeas, rinsed. 2 tablespoon sambal oiled. 24 scrubbed littleneck clams 1 tablespoon fresh lime juice 4 thick slices of country-style bread 2 tablespoon olive oil Kosher salt ½ cup cilantro leaves Lime wedges 1. Set up the grill for medium, indirect heat. Put a large skillet on the grill over direct heat and melt 4 tablespoon of butter in it. 2. Add the shallots and garlic and keep cooking, often stirring, until they soften, about 4 minutes. 3. Add the tomato paste and keep cooking, continually stirring, until paste darkens to a rich brick red color. Add the beer and tomatoes. 4. Cook until the beer is reduced nearly by half, about 4 minutes. Add in the chickpeas and sambal oiled, then the clams. 5. Cover and keep cooking until clams have opened, maybe from 5 to 10 minutes depending on the size of clams and the heat. Discard any clams that do not open. Pour in the lime juice and the remaining 2 tablespoon of butter. 6. While grilling the clams, you can sprinkle the bread with oil and

season with salt. Grill until it becomes golden brown and crisp. 7. Put the toasts onto plates and spoon with clam mixture, then top with cilantro. Serve with lime wedges.

Coleslaw with Grilled Fish Prep time: 15 minutes | Cook time: 30 Minutes | Serves 4 2 garlic cloves 3 tablespoon fresh orange juice 1 teaspoon dried oregano 2 cups of chopped white onion. ¾ cup chopped cilantro. ¼ cup extra virgin olive oil and more for the grill 5 tablespoon fresh lime juice 1 lb (454 g) of tilapia, striped bass, or sturgeon fillets Kosher salt and grounded pepper 1 cup of mayonnaise 1 tablespoon of milk 4 corn tortillas 2 avocados peeled and sliced. ½ small head of cabbage cored and thinly sliced. Salsa Verde Lime wedges 1. Mix the garlic, orange juice, oregano, one cup onion, ¼ cup cilantro, ¼ cup oil, and 3 tablespoon of lime juice in a medium bowl. 2. Season the fish with salt and grounded pepper. Spoon the ½ onion mixture on a glass baking dish then put the fish on it. 3. Spoon the remaining onion mixture over the fish and chill for half hour. Turn the fish, cover, and chill for another half hour. 4. Mix the mayo, milk, and the remaining two tablespoon of lime juice in a little bowl. 5. Set up the grill for medium-high heat and brush the grate with oil. 6. Grill the fish, with some marinade on, till opaque in the center, about 3–5 minutes for each side.

7. Grill the tortillas till slightly burned, about ten seconds per side. Coarsely chop the fish and put it onto a platter. 8. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges and the remaining cup of sliced onion and ½ cup cilantro.

Honeyed Salmon Steaks Prep time: 10 minutes | Cook time: 20 Minutes | Serves 4 Vegetable oil (for the grill) 2 serrano chilis 2 garlic cloves 1 cup cilantro leaves ½ cup plain whole-milk Greek yogurt 1 tablespoon of extra virgin olive oil 1 tsp honey Kosher salt 12 oz bone-in salmon steaks 1. Set up the grill for medium-high heat, then oil the grate. 2. Expel and dispose of seeds from one chili. Mix the two chilis, garlic, cilantro, the yogurt, oil, the nectar, and ¼ cup water in a blender until it becomes smooth, then season well with salt. 3. Move half of the sauce to a little bowl and put it aside. Season the salmon steaks with salt. 4. Grill it, turning more than once, until it is beginning to turn dark, about 4 minutes. 5. Keep on grilling, turning frequently, and seasoning with residual sauce for at least 4 minutes longer.

Peppery Scallops with Lemony Salsa Verde Prep time: 5 minutes | Cook time: 15 Minutes | Serves 2 2 tablespoon of vegetable oil and more for the grill 12 large sea scallops, side muscle removed. Kosher salt and grounded black pepper, to taste Lemony Salsa Verde 1. Set up the grill for medium-high heat, then oil the grate. Toss the scallops with 2 tablespoon of oil on a rimmed baking sheet and season with salt and pepper. 2. Utilizing a fish spatula or your hands, place the scallops on the grill. 3. Grill them, occasionally turning, until gently singed and cooked through, around 2 minutes for each side. 4. Serve the scallops with Lemony Salsa Verde.

Grilled Butter Shrimp Skewers Prep time: 10 minutes | Cook time: 15 Minutes | Serves 4 6 tablespoon unsalted butter ½ cup finely chopped red onion. 1 ½ teaspoon crushed red pepper 1 teaspoon Malaysian shrimp paste 1 ½ teaspoon lime juice Salt, to taste Grounded black pepper, to taste 24 shelled and deveined large shrimp 6 wooden skewers (better if soaked in water for 30 minutes) Torn mint leaves and assorted sprouts. 1. In a little skillet, liquefy 3 tablespoon of butter. Add the onion then cook over moderate heat for about 3 minutes. 2. Add in the squashed red pepper and shrimp paste and cook until fragrant, about 2 minutes. 3. Add in the lime juice and the remaining 3 tablespoon of butter and season with salt. Keep the shrimp sauce warm. Set up the grill. Season the shrimp with salt and pepper and string onto the skewers, not too tightly. 4. Grill over high heat, turning once until gently singed and cooked through, around 4 minutes. Move onto a platter and spoon with shrimp sauce. Spread on the mint leaves and sprouts and serve.

Sea Scallops with Scallions Prep time: 15 minutes | Cook time: 30 Minutes | Serves 6 6 shucked ears of corn 1-pint grape tomatoes, halved. 3 sliced scallions, white and light green parts only ¹⁄₃ cup basil leaves, finely shredded Salt and grounded pepper 1 small shallot, minced. 2 tablespoon balsamic vinegar 2 tablespoon hot water 1 tsp Dijon mustard ¼ cup 3 tablespoon sunflower oil 1 ½ pounds (680 g) sea scallops 1. In a pot of boiling salted water, cook the corn for about 5 minutes. Drain and cool. 2. Place the corn into a big bowl and cut off the kernels. Add the tomatoes, the scallions and basil then season with salt and grounded pepper. 3. In a blender, mix the minced shallot with the vinegar, heated water, and mustard. With the blender on, gradually add 6 tablespoon of the sunflower oil. 4. Season the vinaigrette with salt and pepper; at that point, add it to the corn salad. 5. In a huge bowl, toss the remaining 1 tablespoon of oil with the scallops, then season with salt and grounded pepper. 6. Heat a grill pan. Put on half of the scallops and grill over high heat, turning once, until singed, around 4 minutes. 7. Repeat with the other half of the scallops. Place the corn salad on plates, then top with the scallops and serve.

Oysters with Tequila Butter Skillet Prep time: 10 minutes | Cook time: 15 Minutes | Serves 6 ½ teaspoon fennel seeds ¼ teaspoon crushed red pepper 7 tablespoon of unsalted butter ¼ cup of sage leaves, plus 36 small leaves for the garnish 1 teaspoon of dried oregano 2 tablespoon lemon juice 2 tablespoon of tequila Kosher salt, to taste Rock salt, for the serving 3 dozen scrubbed medium oysters. 1. Using a skillet, toast the fennel seeds and squashed red pepper over moderate heat until fragrant for 1 minute. 2. Move onto a mortar and let it cool. With a pestle, pound the spices to a coarse powder, and then move into a bowl. 3. Using the same skillet, cook 3 ½ tablespoon of the butter over moderate heat until it becomes dark-colored, about two minutes. 4. Add ¼ cup of sage and keep cooking, occasionally turning, for about 2 minutes. Move the sage onto a plate. 5. Transfer the butter into the bowl with the spices. Repeat with the remaining butter and sage leaves. Put some aside for decoration. 6. Put the fried sage leaves onto the mortar and squash them with the pestle. Add the squashed sage to the butter along with the oregano, lemon juice, and tequila and season with salt. Keep warm. 7. Set up the grill. Line a platter with rock salt. Grill the oysters over high heat until they open, about 1 to 2 minutes. 8. Dispose of the top shell and spot the oysters on the rock salt, being careful not to spill their juice. 9. Spoon the warm tequila sauce over the oysters, decorate with a fresh

sage leaf, and serve.

Delicious Soy Squid Bowl Prep time: 5 minutes | Cook time: 10 Minutes | Serves 4 1 cup mirin 1 cup of soy sauce ½ cup yuzu juice or fresh lemon juice 2 cups of water 2 pounds (907 g) squid tentacles left whole; bodies cut crosswise 1 inch thick. 1. In a bowl, mix the mirin, soy sauce, the yuzu juice, and water. 2. Put a bit of the marinade in a container and refrigerate it for later use. 3. Add the squid to the bowl with the rest of the marinade and let it sit for about 30 minutes or refrigerate for 4 hours. Set up the grill. Drain the squid. 4. Grill over medium-high heat, turning once until white all through for 10 minutes. Serve hot.

Oregano Herbed Salmon Kebabs Prep time: 10 minutes | Cook time: 25 Minutes | Serves 4 2 tablespoon of chopped fresh oregano. 2 teaspoon of sesame seeds 1 teaspoon ground cumin 1 teaspoon kosher salt ¼ teaspoon crushed red pepper flakes 1 ½ pounds (680 g) of skinless salmon fillets cut into 1" pieces. 2 lemons thinly sliced into rounds. 2 tablespoon of olive oil 16 bamboo skewers soaked in water for one hour 1. Set up the grill for medium heat. Mix the oregano, sesame seeds, cumin, salt, and red pepper flakes in a little bowl. Put the spice blend aside. 2. String the salmon and the lemon slices onto 8 sets of parallel skewers to make 8 kebabs. 3. Spoon with oil and season with the spice blend. 4. Grill and turn at times until the fish is cooked.

Grilled Citrusy Butter Cod Prep time: 10 minutes | Cook time: 15 Minutes | Serves 4 ¼ cup butter 1 finely chopped small onion. ¼ cup white wine 4 (6ounce/ 170 g) cod fillets 1 tablespoon of extra virgin olive oil ½ teaspoon salt (or to taste) ½ teaspoon black pepper Lemon wedges 1. Set up the grill for medium-high heat. 2. In a little skillet liquefy the butter. Add the onion and cook for 1or 2 minutes. 3. Add the white wine and let stew for an extra 3 minutes. Take away and let it cool for 5 minutes. 4. Spoon the fillets with extra virgin olive oil and sprinkle with salt and pepper. Put the fish on a well-oiled rack and cook for 8 minutes. 5. Season it with sauce and cautiously flip it over. Cook for 6 to 7 minutes more, turning more times or until the fish arrives at an inside temperature of 145ºF (63ºC). Take away from the grill, top with lemon wedges, and serve.

Grilled Sweet Mustard Calamari Prep time: 10 minutes | Cook time: 20 Minutes | Serves 6 y8 Calamari, cleaned. 2 cups of milk Sauce as required 4 teaspoon of sweet mustard Juice from 2 lemons ½ cup of olive oil 2 tablespoon fresh oregano finely chopped Pepper, ground ½ bunch of parsley finely chopped 1. Clean calamari well and cut into slices. 2. Place calamari in a large metal bow, cover and marinate with milk overnight. 3. Remove calamari from the milk and drain well on paper towel. Grease the fish lightly with olive oil. 4. In a bowl, combine mustard and the juice from the two lemons. Beat lightly and pour the olive oil very slowly; stir until all the ingredients are combined well. 5. Add the oregano and pepper and stir well. Start the Pit boss grill and set the temperature to moderate; preheat, lid closed, for 10 to 15 minutes. 6. Place the calamari on the grill and cook for 2-3 minutes per side or until it has a bit of char and remove from the grill. 7. Transfer calamari to serving platter and pour them over with mustard sauce and chopped parsley.

Oregano Herbed Cuttlefish with Spinach Prep time: 10 minutes | Cook time: 20 Minutes | Serves 6 ½ cup of olive oil 1 tablespoon of lemon juice 1 tsp oregano Pinch of salt 8 large cuttlefish, cleaned. Spinach, pine nuts, olive oil and vinegar for serving. 1. Prepare marinade with olive oil, lemon juice, oregano, and a pinch of salt pepper (be careful, cuttlefish do not need too much salt). 2. Place the cuttlefish in the marinade, tossing to cover evenly. Cover and marinate for about 1 hour. 3. Remove the cuttlefish from marinade and pat dry them on paper towel. 4. Start the Pit boss grill, and set the temperature to high and preheat, lid closed, for 10 to 15 minutes. 5. Grill the cuttlefish just 3 - 4 minutes on each side. 6. Serve hot with spinach, pine nuts, olive oil, and vinegar.

Grilled Paprika Catfish Fillets Prep time: 10 minutes | Cook time: 10 Minutes | Serves 6 ½ cup olive oil Juice of 4 lemons 2 tablespoon Dijon mustard ½ teaspoon salt 1 teaspoon paprika Fresh rosemary chopped 4 (6- to 8-oz/227 g) catfish fillets 1. Set the temperature to Medium and preheat, lid closed, for 10 to 15 minutes. 2. Whisk the olive oil, lemon juice, mustard, salt, paprika and chopped rosemary in a bowl. 3. Brush one side of each fish fillet with half of the olive oil-lemon mixture; season with salt and pepper to taste. 4. Grill fillets, covered, 4 to 5 minutes. Turn fillets and brush with remaining olive oil-lemon mixture. 5. Grill 4 to 5 minutes more (do not cover). 6. Remove fish fillets to a serving platter, sprinkle with rosemary and serve.

Chili Pepper Grilled Halibut Fillets Prep time: 10 minutes | Cook time: 30 Minutes | Serves 6 1 cup of virgin olive oil 2 large red chili peppers, chopped. 2 cloves garlic cut into quarters. 1 bay leaf 1 twig of rosemary 2 lemons 4 tablespoon of white vinegar 4 halibut fillets 1. In a large container, mix olive oil, chopped red chili, garlic, bay leaf, rosemary, lemon juice and white vinegar. 2. Submerge halibut fillets and toss to combine well. 3. Cover and marinate in the refrigerator for several hours or overnight. 4. Remove anchovies from marinade and pat dry on paper towels for 30 minutes. 5. Start the Pit boss grill, set the temperature to medium and preheat, lid closed for 10 to 15 minutes. 6. Grill the anchovies, skin side down for about 10 minutes, or until the flesh of the fish becomes white (thinner cuts and fillets can cook in as little time as 6 minutes). 7. Turn once during cooking to avoid having the halibut fall apart. 8. Transfer to a large serving platter, pour a little lemon juice over the fish, sprinkle with rosemary and serve.

Parsley Herbed Grilled Lobster Prep time: 5 minutes | Cook time: 40 Minutes | Serves 6 1 lobster (or more) ½ cup fresh butter 2 lemons juice (freshly squeezed) 2 tablespoon parsley Salt and freshly ground pepper, to taste 1. Use a pot large enough large to hold the lobsters and fill water and salt. Bring to boil and put in lobster. Boil for 4 - 5 minutes. 2. Remove lobster to the working surface. 3. Pull the body to the base of the head and divide the head. 4. Firmly hold the body, with the abdomen upward, and with a sharp knife cut it along in the middle. 5. Start your Pit boss grill with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350ºF (177ºC) and preheat, lid closed for 10 to 15 minutes. 6. Melt the butter and beat it with a lemon juice, parsley, salt, and pepper. Spread butter mixture over lobster and put directly on a grill grate. 7. Grill lobsters cut side down about 7 - 8 minutes until the shells are bright in color (also, depends on its size). 8. Turn the lobster over and brush with butter mixture. Grill for another 4 - 5 minutes. Serve hot sprinkled with lemon butter and parsley finely chopped.

Homemade Grilled Trout in White Wine Prep time: 10 minutes | Cook time: 30 Minutes | Serves 4 ¼ cup olive oil 1 lemon juice ½ cup of white wine 2 cloves garlic minced. 2 tablespoon fresh parsley finely chopped. 1 teaspoon fresh basil finely chopped. Salt and freshly ground black pepper, to taste. 4 trout fish, cleaned. Lemon slices for garnish 1. In a large container, stir olive oil, lemon juice, wine, garlic, parsley, basil, and salt and freshly ground black pepper to taste. 2. Submerge fish in sauce and toss to combine well. 3. Cover and marinate in refrigerate overnight. When ready to cook, start the Pit boss grill on Smoke with the lid open for 4 to 5 minutes. Set the temperature to 400ºF and preheat, lid closed, for 10 to 15 minutes. 4. Remove the fish from marinade and pat dry on paper towel, reserve marinade. 5. Grill trout for 5 minutes from both sides (be careful not to overcook the fish). Pour fish with marinade and serve hot with lemon slices.

Grilled Cheesy Squid Prep time: 10 minutes | Cook time: 30 Minutes | Serves 8 2 lbs (907 g) of squid 4 cloves garlic 10 sprigs parsley 4 slices old bread ¹⁄₃ cup of milk Salt and ground white pepper, to taste 4 slices of prosciutto 4 slices of cheese 3 tablespoon of olive oil 1 lemon 1. Wash and clean your squid and pat dry on paper towel. Finely chop parsley and garlic. 2. Cut bread into cubes and soak in milk. 3. Add parsley, garlic, white pepper, and salt. Stir well together. 4. Cut the cheese into larger pieces (the pieces should be large enough that they can be pushed through the opening of the squid). 5. Mix the cheese with prosciutto slices and stir well together with remaining ingredients. 6. Use your fingers to open the bag pack of squid and pushed the mixture inside. At the end add some more bread. 7. Close the openings with toothpicks. 8. Start your Pit boss grill on smoke with the lid open for 5 minutes. 9. Set the temperature to the highest setting and preheat, lid closed, for 10 – 15 minutes. 10. Grill squid for 3 – 4 minutes being careful not to burn the squid. Serve hot.

Parsley Herbed Fish Stew Prep time: 15 minutes | Cook time: 30 Minutes | Serves 8 1 jar (28oz/794 g) Crushed Tomatoes 2 oz (56 g) of Tomato paste ¼ cup of White wine ¼ cup of Chicken Stock 2 tablespoon Butter 2 Garlic cloves, minced. ¼ Onion, diced. ½ lb (226 g) Shrimp divined and cleaned. ½ lb (226 g) of Clams ½ lb (226 g) of Halibut Parsley Bread 1. Preheat the grill to 300F with closed lid. Place a Dutch oven over medium heat and melt the butter. Sauté the onion for 4 - 7 minutes. Add the garlic. Cook 1 more minute. 2. Add the tomato paste. Cook until the color becomes rust red. Pour the stock and wine. Cook 10 minutes. Add the tomatoes, simmer. 3. Chop the halibut and together with the other seafood add in the Dutch oven. Place it on the grill and cover with a lid. 4. Let it cook for 20 minutes. Season with black pepper and salt and set aside. Top with chopped parsley and serve with bread. Enjoy!

Cajun spiced Smoked Shrimp Prep time: 10 minutes | Cook time: 20 Minutes | Serves 4 4 tablespoons olive oil 1 tablespoon Cajun seasoning 2 cloves garlic, minced 1 tablespoon lemon juice Salt, to taste 2 lb (907 g) shrimp peeled and deveined 1. Combine all the ingredients in a sealable plastic bag. Toss to coat evenly. 2. Marinate in the refrigerator for 4 hours. Set the Pit boss grill to high. 3. Preheat it for 15 minutes while the lid is closed. Thread shrimp onto skewers. 4. Grill for 4 minutes per side. Garnish with lemon wedges.

Citrus Cod with Herb Butter Prep time: 10 minutes | Cook time: 15 Minutes | Serves 4 4 tablespoons butter 1 clove garlic, minced. 1 tablespoon tarragon, chopped. 1 tablespoon lemon juice 1 teaspoon lemon zest Salt and pepper to taste 1 lb (454 g) cod fillet 1. Preheat the Pit boss grill too high for 15 minutes while the lid is closed. 2. In a bowl, mix the butter, garlic, tarragon, lemon juice and lemon zest, salt, and pepper. 3. Place the fish in a baking pan. 4. Spread the butter mixture on top. 5. Bake the fish for 15 minutes. Spoon sauce over the fish before serving.

Jalapeño pepper Salmon with Avocado Salsa Prep time: 10 minutes | Cook time: 10 Minutes | Serves 6 3 lb (1.4 kg) salmon fillet Garlic salt and pepper, to taste 4 cups avocado sliced into cubes 1 onion, chopped 1 jalapeño pepper, minced 1 tablespoon lime juice 1 tablespoon olive oil ¼ cup cilantro, chopped Salt, to taste 1. Sprinkle both sides of salmon with garlic salt and pepper. 2. Set the Pit boss grill to smoke. 3. Grill the salmon for 7 to 8 minutes per side. While waiting, prepare the salsa by combining the remaining ingredients in a bowl. 4. Serve salmon with the avocado salsa. Garnish with lemon wedges.

Tarragon Herbed Crab Legs Prep time: 10 minutes | Cook time: 25 Minutes | Serves 4 12 tablespoons butter 1 tablespoon parsley, chopped. 1 tablespoon tarragon, chopped. 1 tablespoon chives, chopped. 1 tablespoon lemon juice 4 lb (1.8 kg) king crab legs split in the center 1. Set the Pit boss grill to 375 degrees F (191°C). Preheat it for 15 minutes while lid is closed. 2. In a pan over medium heat, simmer the butter, herbs, and lemon juice for 2 minutes. Place the crab legs on the grill. 3. Pour half of the sauce on top. Grill for 10 minutes. 4. Serve with the reserved butter sauce. Garnish with lemon wedges.

Grilled Italian Salmon Prep time: 5 minutes | Cook time: 15 Minutes | Serves 4 4 salmon fillets Blackened dry rub. Italian seasoning powder 1. Season salmon fillets with dry rub and seasoning powder. 2. Grill in the Pit boss grill at 325 degrees F (163°C) for 10 to 15 minutes per side. 3. Garnish with lemon wedges.

Sweet and Spicy Shrimp Prep time: 10 minutes | Cook time: 15 Minutes | Serves 4 3 tablespoons olive oil 6 cloves garlic 2 tablespoons chicken dry rub 6 oz (170 g) chili 1 ½ tablespoons white vinegar 1 ½ teaspoons sugar 6 lb (2.7 kg) shrimp peeled and deveined. 1. Add olive oil, garlic, dry rub, chili, vinegar, and sugar in a food processor. 2. Blend until smooth. Transfer mixture to a bowl. Stir in shrimp. 3. Cover and refrigerate for 30 minutes. Preheat the Pit boss grill to hit for 15 minutes while the lid is closed. 4. Thread shrimp onto skewers. Grill for 3 minutes per side. Garnish with chopped herbs.

Thyme Herbed Grilled Tuna Prep time: 5 minutes | Cook time: 10 Minutes | Serves 6 6 tuna steaks 1 tablespoon lemon zest 1 tablespoon fresh thyme, chopped. 1 tablespoon fresh parsley, chopped. Garlic salt, to taste 1. 2. 3. 4. 5.

Sprinkle the tuna steaks with lemon zest, herbs, and garlic salt. Cover with foil. Refrigerate for 4 hours. Grill for 3 minutes per side. Top with lemon slices before serving.

Delicious Butter Roasted Snapper Prep time: 5 minutes | Cook time: 15 Minutes | Serves 4 4 snapper fillets Salt and pepper, to taste 2 teaspoons dried tarragon Olive oil 2 lemons, sliced 1. Set the Pit boss grill to high. Preheat it for 15 minutes while the lid is closed. Add 1 fish fillet on top of a foil sheet. 2. Sprinkle with salt, pepper, and tarragon. Drizzle with oil. Place lemon slices on top. Fold and seal the packets. 3. Put the foil packets on the grill. Bake for 15 minutes. Open carefully and serve. 4. Drizzle with melted butter before serving.

Pesto Fish Fillets with Basil Prep time: 10 minutes | Cook time: 20 Minutes | Serves 6 2 cups fresh basil 1 cup parsley, chopped. ½ cup walnuts ½ cup olive oil 1 cup Parmesan cheese, grated Salt and pepper, to taste 4 white fish fillets 1. Preheat the Pit boss grill too high for 15 minutes while the lid is closed. 2. Add all the ingredients except fish to a food processor. 3. Pulse until smooth. Set aside. 4. Season fish with salt and pepper. 5. Grill for 6 to 7 minutes per side. 6. Serve with the pesto sauce. Garnish with fresh basil leaves.

Garlic Pesto Halibut with Pine Nuts Prep time: 20 minutes | Cook time: 10 Minutes | Serves 4 4 halibut fillets 1 cup olive oil Salt and pepper, to taste ¼ cup garlic, chopped. ¼ cup pine nuts 1. Set the Pit boss grill to smoke. Establish fire for 5 minutes. 2. Set temperature to high. Place a cast iron on a grill. Season fish with salt and pepper. Add fish to the pan. 3. Drizzle with a little oil. Sear for 4 minutes per side. 4. Prepare the garlic pesto by pulsing the remaining ingredients in the food processor until smooth. 5. Serve fish with garlic pesto. Sprinkle with fresh herbs before serving.

Grilled Citrusy Vermillion Snapper Prep time: 10 minutes | Cook time: 25 Minutes | Serves 6 2 Rosemary springs 4 Garlic cloves, chopped (peeled) 1 Lemon thinly sliced. Black pepper, to taste Sea Salt, to taste 1 Vermillion Snapper gutted and scaled 1. Preheat the grill to high with closed lid. 2. Stuff the fish with garlic. Sprinkle with rosemary, black pepper, sea salt and stuff with lemon slices. 3. Grill for 25 minutes.

Thyme Herbed Smoked Sea Bass Prep time: 15 minutes | Cook time: 30 Minutes | Serves 4 Marinade 1 teaspoon Blackened Saskatchewan 1 tablespoon Thyme, fresh 1 tablespoon Oregano, fresh 8 cloves of Garlic, crushed. 1 lemon, the juice ¼ cup oil Sea Bass 4 Sea bass fillets, skin off Chicken Rub Sesoning Seafood seasoning (like Old Bay) 8 tablespoon Gold Butter For garnish: Thyme Lemon 1. Make the marinade: In a Ziploc bag combine the ingredients and mix. Add the fillets and marinate for 30 min in the fridge. Turn once. 2. Preheat the grill to 325F with closed lid. 3. In a dish for baking add the butter. Remove the fish from marinade and pour it in the baking dish. Season the fish with chicken and seafood rub. Place it in the baking dish and on the grill. Cook 30 minutes. Baste 1 - 2 times. 4. Remove from the grill when the internal temperature is 160F. 5. Garnish with lemon slices and thyme.

Tuna Patties with Bell Pepper Prep time: 10 minutes | Cook time: 15 Minutes | Serves 4 2 lbs. Tuna steak, ground 2 Eggs 1 Bell pepper, diced. 1 teaspoon Worcestershire or soy sauce 1 Onion, Diced. 1 tablespoon Salmon rub seasoning 1 tablespoon Saskatchewan Seasoning 1. In a large bowl combine the salmon seasoning, Saskatchewan seasoning, bell pepper, onion, soy/Worcestershire sauce, eggs, and tuna. Mix well. Oil the hands, make patties. 2. Preheat the grill to high. 3. Grill the tuna patties for 10 - 15 min. Flip after 7 minutes.

Grilled Citrusy Clams Prep time: 10 minutes | Cook time: 8 Minutes | Serves 8 1 Lemon cut wedges 1 - 2 teaspoon Anise - flavored Liqueur 2 tablespoon Parsley, minced 2- 3 Garlic cloves, minced 8 tablespoon butter, chunks 24 of Littleneck Clams 1. Clean the clams with cold water. Discard those who are with broken shells or do not close. 2. Preheat the grill to 450F (232°C) with closed lid. 3. In a casserole dish squeeze juice from 2 wedges, and add parsley, garlic, butter, and liqueur. Arrange the littleneck clams on the grate. Grill 8 minutes, until open. Discard those that will not open. 4. Transfer the clams in the baking dish. 5. Serve in a shallow dish with lemon wedges. Enjoy!

Tasty Spicy grilled Fish Prep time: 10 minutes | Cook time: 10 Minutes | Serves 6 4 lbs (1.81 kg) fish cut it into pieces (portion size) 1 tablespoon minced Garlic ¹⁄₃ cup of Olive oil 1 cup of Soy Sauce Basil, chopped. 2 Lemons, the juice 1. Preheat the grill to 350F (177°C) with closed lid. 2. Combine the ingredients in a bowl. Stir to combine. Marinade the fish for 45 min. 3. Grill the fish until it reaches 145F (63°C) internal temperature. 4. Serve with your favorite side dish and enjoy!

Bay Seasoned Crab Legs Prep time: 10 minutes | Cook time: 30 Minutes | Serves 6 1 cup melted Butter 3 lb (1.3 kg) Halved Crab Legs 2 tablespoon Lemon juice, fresh 1 tablespoon Old Bay 2 Garlic cloves, minced For garnish, chopped parsley For Servings, Lemon wedges 1. Place the crab legs in a roasting pan. 2. In a bowl combine the lemon juice, butter, and garlic. Mix. Pour over the legs. Coat well. Sprinkle with old bay. 3. Preheat the grill to 350F (177 °C) with closed lid. 4. Place the roasting pan on the grill and cook 20 - 30 minutes busting two times with the sauce in the pan. 5. Place the legs on a plate. Divide the crab sauce among 4 bowls for dipping.

Peppery Tuna Steaks with Soy Sauce Prep time: 10 minutes | Cook time: 10 Minutes | Serves 4 3 -inch Tuna Black pepper, to taste Sea Salt, to taste Olive oil, to taste Sriracha Soy Sauce 1. Baste the tuna steaks with oil and sprinkle with black pepper and salt. 2. Preheat the grill to high with closed lid. 3. Grill the tuna for 2 ½ minutes per side. 4. Remove from the grill. Let it rest for 5 minutes. 5. Cut into thin pieces and serve with Sriracha and Soy Sauce. Enjoy.

Kielbasa Smoked Sausage Shrimp Mix Prep time: 5 minutes | Cook time: 1 hour 30 Minutes | Serves 12 3 lb. (1.4 kg) Shrimp (large), with tails, divided. 2 lb (907 g) Kielbasa Smoked Sausage 6 corns cut into 3 pieces. 2 lb (907 g) Potatoes, red Old Bay 1. Preheat the grill to 275°F (135°C) with closed lid. 2. First, cook the sausage on the grill. Cook for 1 hour. 3. Increase the temperature to high. Season the corn and potatoes with Old Bay. Now roast until they become tender. 4. Season the shrimp with the Old Bay and cook on the grill for 20 minutes. 5. In a bowl combine the cooked ingredients. Toss. 6. Adjust seasoning with Old Bay and serve. Enjoy!

Basil Herbed Shrimp Skewers Prep time: 10 minutes | Cook time: 35 Minutes | Serves 4 1 ½ pound (680 g) fresh large shrimp, peeled, deveined, and rinsed. 2 tablespoons minced basil 2 teaspoons minced garlic ½ teaspoon sea salt ½ teaspoon ground black pepper ½ cup olive oil 2 tablespoons lemon juice 1. Place basil, garlic, salt, black pepper, and oil in a large bowl, whisk until well combined, then add shrimps and toss until well coated. 2. Then plug in the smoker, fill its tray with hickory woodchips and water pan with water and white wine halfway through, and place dripping pan above the water pan. 3. Then open the top vent, shut with lid, and use temperature settings to preheat smoker at 225 degrees F (107°C). 4. In the meantime, thread shrimps on wooden skewers, six shrimps on each skewer. 5. Place shrimp skewers on smoker rack, then shut with lid and set the timer to smoke for 35 minutes or shrimps are opaque. 6. When done, drizzle lemon juice over shrimps and serve.

Chapter 2: Poultry Recipes Homemade BBQ Chicken Prep time: 5 minutes | Cook time: 20 Minutes | Serves 6 5 chicken breasts, boneless and skinless 2 tablespoon homemade BBQ rub 1 cup homemade Cholula Buffalo sauce 1. Preheat to 400°F (204°C). 2. Slice the chicken breast lengthwise into strips. Season the slices with BBQ rub. 3. Place the chicken slices on the grill and paint both sides with buffalo sauce. 4. Cook for 4 minutes with the lid closed. Flip the breasts, paint again with sauce and cook until the internal temperature reaches 165°F (74°C). 5. Remove the chicken and serve when warm.

Spicy Buffalo Chicken Leg Prep time: 5 minutes | Cook time: 40 Minutes | Serves 6 12 chicken legs ½ tablespoon salt 1 tablespoon buffalo seasoning 1 cup buffalo sauce 1. Preheat your wood pellet grill to 325°F (163°C). 2. Toss the legs in salt and buffalo seasoning then place them on the preheated grill. 3. Grill for 40 minutes ensuring you turn them twice through the cooking. 4. Brush the legs with buffalo sauce and cook for an additional 10 minutes or until the internal temperature reaches 165°F (74°C). 5. Remove the legs from the grill, brush with more sauce, and serve when hot.

Pepper spiced Cornish Game Hen Prep time: 5 minutes | Cook time: 2 hours | Serves 4 4 Cornish game hens Extra-virgin olive oil, for rubbing 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon celery seeds 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 275°F (135°C). 2. Rub the game hens over and under the skin with olive oil and season all over with the salt, pepper, and celery seeds. 3. Place the birds directly on the grill grate, close the lid, and smoke for 2 to 3 hours, or until a meat thermometer inserted in each bird reads 170°F (77°C). 4. Serve the Cornish game hens hot.

Smoked BBQ Chicken Wings Prep time: 5 minutes | Cook time: 35 Minutes | Serves 16 16 chicken wings 1 tablespoon olive oil 1 tablespoon Chicken Rub 1 cup commercial BBQ sauce of choice 1. Place all ingredients in a bowl except for the BBQ sauce. Massage the chicken breasts so that it is coated with the marinade. 2. Place in the fridge to marinate for at least 4 hours. 3. Fire the Grill to 350F. Use maple wood pellets. Close the grill lid and preheat for 15 minutes. 4. Place the wings on the grill grate and cook for 12 minutes on each side with the lid closed. 5. Once the chicken wings are done, place in a clean bowl. 6. Pour over the BBQ sauce and toss to coat with the sauce.

Smoked Avocado Cornish Hens Prep time: 5 minutes | Cook time: 40 minutes | Serves 6 6 Cornish hens 3 tablespoon avocado oil 6 tablespoon rubs of choice 1. Fire up the wood pellet and preheat it to 275°F(135°C). 2. Rub the hens with oil then coat generously with rub. Place the hens on the grill with the chest breast side down. 3. Smoke for 30 minutes. Flip the hens and increase the grill temperature to 400°F (204°C). Cook until the internal temperature reaches 165°F (74°C). 4. Remove from the grill and let rest for 10 minutes before serving. Enjoy.

Grilled Spatchcock Turkey Prep time: 10 minutes | Cook time: 1 hour 15 minutes| Serves 6 1 whole turkey ½ cup oil ¼ cup chicken rub 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon rubbed sage 1. Preheat your wood pellet grill to high. 2. Meanwhile, place the turkey on a platter with the breast side down then cut on either side of the backbone to remove the spine. 3. Flip the turkey and season on both sides then place it on the preheated grill or on a pan if you want to catch the drippings. 4. Grill on high for 30 minutes, reduce the temperature to 325°F, and grill for 45 more minutes or until the internal temperature reaches 165°F (74°C) 5. Remove from the grill and let rest for 20 minutes before slicing and serving. Enjoy.

Smoked Citrusy Chicken Breasts Prep time: 10 minutes | Cook time: 30 Minutes | Serves 6 2 lemons, zested and juiced 1 clove of garlic, minced 2 teaspoons honey 2 teaspoons salt 1 teaspoon ground black pepper 2 sprigs fresh thyme ½ cup olive oil 6 boneless chicken breasts 1. Place all ingredients in a bowl. Massage the chicken breasts so that it is coated with the marinade. 2. Place in the fridge to marinate for at least 4 hours. 3. Fire the Grill to 350F. Use apple wood pellets. Close the grill lid and preheat for 15 minutes. 4. Place the chicken breasts on the grill grate and cook for 15 minutes on both sides. 5. Serve immediately or drizzle with lemon juice.

Rosemary and Beer Chicken Prep time: 10 minutes | Cook time: 55 Minutes | Serves 6 1 whole chicken 1 lemon, zested and juiced 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon rosemary, chopped 12-ounce (340 g) beer, apple-flavored 1. Place all ingredients in a bowl and allow the chicken to marinate for at least 12 hours in the fridge. 2. When ready to cook, fire the Grill to 350°F (177°C). Use preferred wood pellets. Close the grill lid and preheat for 15 minutes. 3. Place the chicken on the grill grate and cook for 55 minutes. 4. Cook until the internal temperature reads at 165 F (74°C). 5. Take the chicken out and allow to rest before carving.

Left Over Turkey Egg Wraps Prep time: 10 minutes | Cook time: 40 Minutes | Serves 6 Corn - ½ cup Leftover wild turkey meat - 2 cups Black beans - ½ cup Taco seasoning - 3 tablespoon Water ½ cup Rotel chilies and tomatoes - 1 can Egg roll wrappers- 12 Cloves of minced garlic- 4 1 chopped Poblano pepper or 2 jalapeno peppers Chopped white onion - ½ cup 1. Add some olive oil to a fairly large skillet. Heat it over medium heat on a stove. 2. Add peppers and onions. Sauté the mixture for 2-3 minutes until it turns soft. 3. Add some garlic and sauté for another 30 seconds. Add the Rotel chilies and beans to the mixture. Keeping mixing the content gently. Reduce the heat and then simmer. 4. After about 4-5 minutes, pour in the taco seasoning and ⅓ cup of water over the meat. Mix everything and coat the meat thoroughly. If you feel that it is a bit dry, you can add 2 tablespoon of water. Keep cooking until everything is heated all the way through. 5. Remove the content from the heat and box it to store in a refrigerator. Before you stuff the mixture into the egg wrappers, it should be completely cool to avoid breaking the rolls. 6. Place a spoonful of the cooked mixture in each wrapper and then wrap it securely and tightly. Do the same with all the wrappers. 7. Preheat the pellet grill and brush it with some oil. Cook the egg rolls for 15 minutes on both sides until the exterior is nice and crispy.

8. Remove them from the grill and enjoy with your favorite salsa!

Ginger Garlic Chicken Wings Prep time: 10 minutes | Cook time: 50 Minutes | Serves 6 2 ½ pounds (1.1 kg) large chicken wings 1 tablespoon toasted sesame seeds For the Marinade: 2 scallions, sliced 2 tablespoons grated ginger ½ teaspoon minced garlic ¼ cup brown sugar ½ cup soy sauce 2 tablespoon rice wine vinegar 2 teaspoons sesame oil ¼ cup water 1. Prepare the chicken wings and for this, remove tips from the wings, cut each chicken wing through the joint into three pieces, and then place in a large plastic bag. 2. Prepare the sauce and for this, take a small saucepan, place it over medium-high heat, add all of its ingredients in it, stir until mixed, and bring it to a boil. 3. Then switch heat to medium level, simmer the sauce for 10 minutes, and when done, cool the sauce completely. 4. Pour the sauce over chicken wings, seal the bag, turn it upside down to coat chicken wings with the sauce and let it marinate for a minimum of 8 hours in the refrigerator. 5. When ready to cook, switch on the grill, fill the grill hopper with maple-flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 350 degrees F (176°C) and let it preheat for a minimum of 15 minutes. 6. Meanwhile, When the grill has preheated, open the lid, place chicken

wings on the grill grate, shut the grill and smoke for 50 minutes until crispy and meat is no longer pink, turning halfway. 7. When done, transfer chicken wings to a dish, sprinkle with sesame seeds and then serve.

Sweet and Spicy BBQ Chicken Prep time: 10 minutes | Cook time: 1 hour 30 minutes | Serves 5 1 cup sriracha ½ cup butter ½ cup molasses ½ cup ketchup ¼ cup firmly packed brown sugar 1 teaspoon salt 1 teaspoon fresh ground black pepper 1 whole chicken, cut into pieces ½ teaspoon fresh parsley leaves, chopped 1. Preheat your smoker to 250 degrees Fahrenheit (121°C) using cherry wood. 2. Take a medium saucepan and place it over low heat, stir in butter, sriracha, ketchup, molasses, brown sugar, mustard, pepper and salt and keep stirring until the sugar and salt dissolves. Divide the sauce into two portions 3. Brush the chicken half with the sauce and reserve the remaining for serving. Make sure to keep the sauce for serving on the side, and keep the other portion for basting. 4. Transfer chicken to your smoker rack and smoke for about 1 and ½ to 2 hours until the internal temperature reaches 165 degrees Fahrenheit (74°C). Sprinkle chicken with parsley and serve with reserved BBQ sauce. Enjoy!

Citrus Barbecue Chicken Legs Prep time: 10 minutes | Cook time: 2 hours | Serves 4 1 tablespoon brown sugar 1 tablespoon lime zest 1 tablespoon chili powder ½ teaspoon ground cumin ½ tablespoon ground espresso Salt, to taste 2 tablespoons olive oil 8 chicken legs ½ cup barbecue sauce 1. Combine sugar, lime zest, chili powder, cumin, ground espresso and salt. 2. Drizzle the chicken legs with oil. Sprinkle sugar mixture all over the chicken. 3. Cover with foil and refrigerate for 5 hours. Set the wood pellet grill to 180 degrees F(82°C). 4. Preheat it for 15 minutes while the lid is closed. Smoke the chicken legs for 1 hour. 5. Increase temperature to 350 degrees F (176°C). 6. Grill the chicken legs for another 1 hour, flipping once. Brush the chicken with barbecue sauce and grill for another 10 minutes.

Spicy Crispy Chicken Prep time: 10 minutes | Cook time: 5 hours | Serves 6 ¾ C. dark brown sugar ½ C. ground espresso beans 1 tablespoon ground cumin 1 tablespoon ground cinnamon 1 tablespoon garlic powder 1 tablespoon cayenne pepper Salt and freshly ground black pepper, to taste 1 (4-lb/1.81 kg) whole chicken, neck and giblets removed 1. Set the temperature of Grill to 200-225 degrees F (107°C) and preheat with closed lid for 15 minutes. 2. In a bowl, mix together brown sugar, ground espresso, spices, salt and black pepper. 3. Rub the chicken with spice mixture generously. 4. Place the chicken onto the grill and cook for about 3-5 hours. 5. Remove chicken from grill and place onto a cutting board for about 10 minutes before carving. 6. With a sharp knife, cut the chicken into desired-sized pieces and serve.

BBQ Turkey Legs Prep time: 10 minutes | Cook time: 5 hours | Serves 4 4 turkey legs For the Brine: ½ cup curing salt 1 tablespoon whole black peppercorns 1 cup BBQ rub ½ cup brown sugar 2 bay leaves 2 teaspoon s liquid smoke 16 cups of warm water 4 cups ice 8 cups of cold water 1. Prepare the brine and for this, take a large stockpot, place it over high heat, pour warm water in it, add peppercorn, bay leaves, and liquid smoke, stir in salt, sugar, and BBQ rub and bring it to a boil. 2. Remove pot from heat, bring it to room temperature, then pour in cold water, add ice cubes and let the brine chill in the refrigerator. 3. Then add turkey legs in it, submerge them completely, and let soak for 24 hours in the refrigerator. 4. After 24 hours, remove turkey legs from the brine, rinse well and pat dry with paper towels. 5. When ready to cook, switch on the grill, fill the grill hopper with hickory flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 250 degrees F (121°C)and let it preheat for a minimum of 15 minutes. 6. When the grill has preheated, open the lid, place turkey legs on the grill grate, shut the grill, and smoke for 5 hours until nicely browned and the internal temperature reaches 165 degrees F (74°C).

7. Serve immediately.

Yummy Grilled Duck Breast Prep time: 5 minutes | Cook time: 25 Minutes | Serves 4 4 (6-oz/170 g) boneless duck breasts 2 tablespoon chicken rub 1. Set the temperature of Grill to 275 degrees F (135°C) and preheat with closed lid for 15 minutes. 2. With a sharp knife, score the skin of the duck into ¼-inch diamond pattern. 3. Season the duck breast with rub evenly. 4. Place the duck breasts onto the grill, meat side down and cook for about 10 minutes. 5. Now, set the temperature of Grill to 400 degrees F (204°C). 6. Now, arrange the breasts, skin side down and cook for about 10 minutes, flipping once halfway through. 7. Remove from the grill and serve.

Honeyed Citrusy Chicken Breast Prep time: 10 minutes | Cook time: 15 Minutes | Serves 4 6 chicken breasts, skinless and boneless ½ cup oil 1-3 fresh thyme sprigs 1 teaspoon ground black pepper 2 teaspoon salt 2 teaspoons honey 1 garlic clove, chopped 1 lemon, juiced and zested Lemon wedges 1. Take a bowl and prepare the marinade by mixing thyme, pepper, salt, honey, garlic, lemon zest, and juice. Mix well until dissolved 2. Add oil and whisk 3. Clean breasts and pat them dry, place in a bag alongside marinade and let them sit in the fridge for 4 hours 4. Preheat your smoker to 400 degrees F (204°C) 5. Drain chicken and smoke until the internal temperature reaches 165 degrees (74°C), for about 15 minutes. Serve and enjoy!

Crispy Beer Chicken Prep time: 5 minutes | Cook time: 1 hour | Serves 6 5-pound (2.3 kg) chicken ½ cup dry chicken rub 1 can beer 1. Preheat your wood pellet grill on smoke for 5 minutes with the lid open. 2. The lid must then be closed and then preheated up to 450 degrees Fahrenheit (232°C). 3. Pour out half of the beer then shove the can in the chicken and use the legs like a tripod. 4. Place the chicken on the grill until the internal temperature reaches 165°F (74°C). 5. Remove from the grill and let rest for 20 minutes before serving. Enjoy.

Grilled Tender Chicken Prep time: 5 minutes | Cook time: 1 hour | Serves 4 1 pound (454 g) boneless, skinless chicken breast tenders 1 batch Chicken Rub 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180°F(82°C). 2. Season the chicken tenders with the rub. Using your hands, work the rub into the meat. 3. Place the tenders directly on the grill grate and smoke for 1 hour. 4. Increase the grill’s temperature to 300°F (149°C) and continue to cook until the tenders’ internal temperature reaches 170°F (77°C). Remove the tenders from the grill and serve immediately.

Grilled Apple Turkey Prep time: 10 minutes | Cook time: 5 hours | Serves 6 1 (12-pound/5 kg) turkey, giblets removed Extra-virgin olive oil, for rubbing ¼ cup poultry seasoning 8 tablespoons (1 stick) unsalted butter, melted ½ cup apple juice 2 teaspoon s dried sage 2 teaspoons dried thyme 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 250°F (121°C). 2. Rub the turkey with oil and season with the poultry seasoning inside and out, getting under the skin. 3. In a bowl, combine the melted butter, apple juice, sage, and thyme to use for basting. 4. Put the turkey in a roasting pan, place on the grill, close the lid, and grill for 5 to 6 hours, basting every hour, until the skin is brown and crispy, or until a meat thermometer inserted in the thickest part of the thigh reads 165°F (74°C). 5. Let the bird rest for 15 to 20 minutes before carving.

Rub Seasoned Turkey Prep time: 5 minutes | Cook time: 2 hours | Serves 14 1 whole turkey 2 tablespoons olive oil 1 batch Chicken Rub 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 350°F (177°C). 2. To remove the turkey’s backbone, place the turkey on a work surface, on its breast. Using kitchen shears, cut along one side of the turkey’s backbone and then the other. Pull out the bone. 3. Once the backbone is removed, turn the turkey breast-side up and flatten it. 4. Coat the turkey with olive oil and season it on both sides with the rub. Using your hands, work the rub into the meat and skin. 5. Place the turkey directly on the grill grate, breast-side up, and cook until its internal temperature reaches 170°F(77°C). 6. Remove the turkey from the grill and let it rest for 10 minutes, before carving and serving.

Cheesy Garlic Chicken Wings Prep time: 10 minutes | Cook time: 20 Minutes | Serves 6 5 pounds (2.3 kg) of chicken wings ½ cup chicken rub 3 tablespoons chopped parsley 1 cup shredded parmesan cheese For the Sauce: 5 teaspoon s minced garlic 2 tablespoons chicken rub 1 cup butter, unsalted 1. Switch on the grill, fill the grill hopper with cherry flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F (232°C) and let it preheat for a minimum of 15 minutes. 2. Meanwhile, take a large bowl, place chicken wings in it, sprinkle with chicken rub and toss until well coated. 3. When the grill has preheated, open the lid, place chicken wings on the grill grate, shut the grill, and smoke for 10 minutes per side until the internal temperature reaches 165 degrees F (74°C). 4. Meanwhile, prepare the sauce and for this, take a medium saucepan, place it over medium heat, add all the ingredients for the sauce in it and cook for 10 minutes until smooth, set aside until required. 5. When done, transfer chicken wings to a dish, top with prepared sauce, toss until mixed, garnish with cheese and parsley and then serve.

One Pan Smoked Spatchcock Turkey Prep time: 5 minutes | Cook time: 1 hour | Serves 8 1 turkey ½ cup melted butter ¼ cup chicken rub 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon rubbed sage 1. Preheat to high temperature. 2. Place the turkey on a chopping board with the breast side down and the legs pointing towards you. 3. Cut either side of the turkey backbone, to remove the spine. Flip the turkey and place it on a pan 4. Season both sides with the seasonings and place it on the grill skin side up on the grill. 5. Cook for 30 minutes, reduce temperature, and cook for 45 more minutes or until the internal temperature reaches 165F(74°C). 6. Remove and let rest for 15 minutes before slicing and serving.

Honeyed Spicy BBQ Chicken Prep time: 10 minutes | Cook time: 30 Minutes | Serves 4 1 teaspoon garlic, crushed ¼ C. olive oil 1 tablespoon Worcestershire sauce 1 tablespoon sweet mesquite seasoning 4 chicken breasts 2 tablespoon regular BBQ sauce 2 tablespoon spicy BBQ sauce 2 tablespoon honey bourbon BBQ sauce 1. Set the temperature of Grill to 450 degrees F (232°C) and preheat with closed lid for 15 minutes. 2. In a large bowl, mix together garlic, oil, Worcestershire sauce and mesquite seasoning. 3. Coat chicken breasts with seasoning mixture evenly. 4. Place the chicken breasts onto the grill and cook for about 20-30 minutes. 5. Meanwhile, in a bowl, mix together all 3 BBQ sauces. 6. In the last 4-5 minutes of cooking, coat breast with BBQ sauce mixture. Serve hot.

Oil Rubbed Whole Chicken Prep time: 5 minutes | Cook time: 1 hours | Serves 6 5 lb. (142 g) whole chicken ½ cup oil Chicken rub 1. Preheat the on the smoke setting with the lid open for 5 minutes. Close the lid and let it heat for 15 minutes or until it reaches 450° (232°C). 2. Use bakers twine to tie the chicken legs together then rub it with oil. Coat the chicken with the rub and place it on the grill. 3. Grill for 70 minutes with the lid closed or until it reaches an internal temperature of 165F (74°C). 4. Remove the chicken and let rest for 15 minutes. Cut and serve.

Grilled Goose with Juniper berries Prep time: 15 minutes | Cook time: 3 hours | Serves 12 1½ C. kosher salt 1 C. brown sugar 20 C. water 1 (12-lb.) whole goose, giblets removed 1 naval orange, cut into 6 wedges 1 large onion, cut into 8 wedges 2 bay leaves ¼ C. juniper berries, crushed 12 black peppercorns Salt and freshly ground black pepper, to taste 1 apple, cut into 6 wedges 2-3 fresh parsley sprigs 1. Trim off any loose neck skin. Then, trim the first two joints off the wings. 2. Wash the goose under cold running water and with paper towels, pat dry it. With the tip of a paring knife, prick the goose all over the skin. 3. In a large pitcher, dissolve kosher salt and brown sugar in water. Squeeze 3 orange wedges into brine. 4. Add goose, 4 onion wedges, bay leaves, juniper berries and peppercorns in brine and refrigerate for 24 hours. Set the temperature of Grill to 350 °F (176°C) and preheat with closed lid for 15 minutes. 5. Remove the goose from brine and with paper towels, pat dry completely. Season the in and outside of goose with salt and black pepper evenly. 6. Stuff the cavity with apple wedges, herbs, remaining orange and

7. 8. 9.

10.

onion wedges. With kitchen strings, tie the legs together loosely. Place the goose onto a rack arranged in a shallow roasting pan. Arrange the goose on grill and cook for about 1 hour. With a basting bulb, remove some of the fat from the pan and cook for about 1 hour. Again, remove excess fat from the pan and cook for about ½-1 hour more. Remove goose from grill and place onto a cutting board for about 20 minutes before carving. With a sharp knife, cut the goose into desired-sized pieces and serve.

Honey Glazed Garlic Chicken Thighs Prep time: 10 minutes | Cook time: 30 minutes | Serves 4 2 garlic cloves, minced ¼ C. honey 2 tablespoon soy sauce ¼ teaspoon red pepper flakes, crushed 4 (5-oz.) skinless, boneless chicken thighs 2 tablespoon Olive oil 2 teaspoon sweet rub ¼ teaspoon red chili powder Freshly ground black pepper, to taste 1. Set the temperature of Grill to 400 degrees F (204°C) and preheat with closed lid for 15 minutes. 2. In a small bowl, add garlic, honey, soy sauce and red pepper flakes and with a wire whisk, beat until well combined. 3. Coat chicken thighs with oil and season with sweet rub, chili powder and black pepper generously. 4. Arrange the chicken drumsticks onto the grill and cook for about 15 minutes per side. 5. In the last 4-5 minutes of cooking, coat the thighs with garlic mixture. 6. Serve immediately.

Grilled Pepper Turkey Breast Prep time: 5 minutes | Cook time: 2 hours | Serves 4 1 (3-pound/ 1.3 kg) turkey breast Salt, to taste Freshly ground black pepper, to taste 1 teaspoon garlic powder 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180°F (82°C). 2. Season the turkey breast all over with salt, pepper, and garlic powder. 3. Place the breast directly on the grill grate and smoke for 1 hour. 4. Increase the grill’s temperature to 350°F (177°C) and continue to cook until the turkey’s internal temperature reaches 170°F (77°C). Remove the breast from the grill and serve immediately.

Dried Sage spiced Whole Turkey Prep time: 10 minutes | Cook time: 5 hours | Serves 6 1 (10- to 12-pound/5.4 kg) turkey, giblets removed Extra-virgin olive oil, for rubbing ¼ cup poultry seasoning 8 tablespoons (1 stick) unsalted butter, melted ½ cup apple juice 2 teaspoons dried sage 2 teaspoons dried thyme 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 250°F (121°C). 2. Rub the turkey with oil and season with the poultry seasoning inside and out, getting under the skin. 3. In a bowl, combine the melted butter, apple juice, sage, and thyme to use for basting. 4. Put the turkey in a roasting pan, place on the grill, close the lid, and grill for 5 to 6 hours, basting every hour, until the skin is brown and crispy, or until a meat thermometer inserted in the thickest part of the thigh reads 165°F (74°C). 5. Let the bird rest for 15 to 20 minutes before carving.

Authentic BBQ Chicken Prep time: 5 minutes | Cook time: 2 hours | Serves 8 8 boneless, skinless chicken breasts 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 teaspoons garlic powder 2 cups The Ultimate BBQ Sauce or your preferred barbecue sauce, divided 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 250°F(121°C). 2. Place the chicken breasts in a large pan and sprinkle both sides with the salt, pepper, and garlic powder, being sure to rub under the skin. 3. Place the roasting pan on the grill, close the lid, and smoke for 1 hour 30 minutes to 2 hours, or until a meat thermometer inserted in the thickest part of each breast reads 165°F (74°C). During the last 15 minutes of cooking, cover the chicken with 1 cup of barbecue sauce. 4. Serve the chicken warm with the remaining 1 cup of barbecue sauce.

Espresso Drizzled Barbecue Chicken Prep time: 10 minutes | Cook time: 2 hours | Serves 4 1 tablespoon brown sugar 1 tablespoon lime zest 1 tablespoon chili powder ½ teaspoon ground cumin ½ tablespoon ground espresso Salt, to taste 2 tablespoons olive oil 8 chicken legs ½ cup barbecue sauce 1. Combine sugar, lime zest, chili powder, cumin, ground espresso and salt. Drizzle the chicken legs with oil. 2. Sprinkle sugar mixture all over the chicken. Cover with foil and refrigerate for 5 hours. 3. Set the wood pellet grill to 180 degrees F(82°C). Preheat it for 15 minutes while the lid is closed. 4. Smoke the chicken legs for 1 hour. Increase temperature to 350 degrees F (176°C). 5. Grill the chicken legs for another 1 hour, flipping once. Brush the chicken with barbecue sauce and grill for another 10 minutes.

Cumin spiced Turkey Breast Prep time: 15 minutes | Cook time: 30 minutes | Serves 6 For the Brine: 2 pounds (907 g) turkey breast, deboned 2 tablespoons ground black pepper ¼ cup salt 1 cup brown sugar 4 cups cold water For the BBQ Rub: 2 tablespoons dried onions 2 tablespoons garlic powder ¼ cup paprika 2 tablespoons ground black pepper 1 tablespoon salt 2 tablespoons brown sugar 2 tablespoons red chili powder 1 tablespoon cayenne pepper 2 tablespoons sugar 2 tablespoons ground cumin 1. Prepare the brine and for this, take a large bowl, add salt, black pepper, and sugar in it, pour in water, and stir until sugar has dissolved. 2. Place turkey breast in it, submerge it completely and let it soak for a minimum of 12 hours in the refrigerator. 3. Meanwhile, prepare the BBQ rub and for this, take a small bowl, place all of its ingredients in it and then stir until combined, set aside until required. 4. Then remove turkey breast from the brine and season well with the prepared BBQ rub.

5. When ready to cook, switch on the grill, fill the grill hopper with apple-flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 180 degrees F (82°C)and let it preheat for a minimum of 15 minutes. 6. When the grill has preheated, open the lid, place turkey breast on the grill grate, shut the grill, change the smoking temperature to 225 degrees F (107°C), and smoke for 8 hours until the internal temperature reaches 160 degrees F(71°C). 7. When done, transfer turkey to a cutting board, let it rest for 10 minutes, then cut it into slices and serve.

Nutritious Roasted Turkey Prep time: 10 minutes | Cook time: 3 hours 30 minutes | Serves 12 4 pounds turkey (1.8 kg), cleaned 2 tablespoons chopped mixed herbs Pork and poultry rub, as needed ¼ teaspoon ground black pepper 3 tablespoons butter, unsalted, melted 8 tablespoons butter, unsalted, softened 2 cups chicken broth 1. Clean the turkey by removing the giblets, wash it inside out, pat dry with paper towels, then place it on a roasting pan and tuck the turkey wings by tiring with butcher’s string. 2. Switch on the grill, fill the grill hopper with hickory flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 325 degrees F (163°C)and let it preheat for a minimum of 15 minutes. 3. Meanwhile, prepared herb butter and for this, take a small bowl, place the softened butter in it, add black pepper and mixed herbs and beat until fluffy. 4. Place some of the prepared herb butter underneath the skin of turkey by using a handle of a wooden spoon, and massage the skin to distribute butter evenly. 5. Then rub the exterior of the turkey with melted butter, season with pork and poultry rub, and pour the broth in the roasting pan. 6. When the grill has preheated, open the lid, place roasting pan containing turkey on the grill grate, shut the grill and smoke for 3 hours and 30 minutes until the internal temperature reaches 165 degrees F (74°C) and the top has turned golden brown. 7. When done, transfer turkey to a cutting board, let it rest for 30 minutes, then carve it into slices and serve.

Spicy Rich Smoked Chicken Prep time: 15 minutes | Cook time: 55 minutes | Serves 6 1 egg, beaten ½ cup milk 1 cup all-purpose flour 2 tablespoons salt 1 tablespoon freshly ground black pepper 2 teaspoons freshly ground white pepper 2 teaspoons cayenne pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon smoked paprika 8 tablespoons (1 stick) unsalted butter, melted 1 whole chicken, cut up into pieces 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 375°F (191°C). 2. In a medium bowl, combine the beaten egg with the milk and set aside. 3. In a separate medium bowl, stir together the flour, salt, black pepper, white pepper, cayenne, garlic powder, onion powder, and smoked paprika. 4. Line the bottom and sides of a high-sided metal baking pan with aluminum foil to ease cleanup. 5. Pour the melted butter into the prepared pan. 6. Dip the chicken pieces one at a time in the egg mixture, and then coat well with the seasoned flour. Transfer to the baking pan. 7. Smokes the chicken in the pan of butter (“smo-fry”) on the grill, with the lid closed, for 25 minutes, then reduce the heat to

325°F(163°C) and turn the chicken pieces over. 8. Continue smoking with the lid closed for about 30 minutes, or until a meat thermometer inserted in the thickest part of each chicken piece reads 165°F (74°C). Serve immediately.

Homemade Mini Turducken Prep time: 10 minutes | Cook time: 2 hours | Serves 6 1 (16-ounce/454 g) boneless turkey breast 1 (8-to 10-ounce/ 283 g) boneless duck breast 1 (8-ounce/227 g) boneless, skinless chicken breast Salt, to taste Freshly ground black pepper, to taste 2 cups Italian dressing 2 tablespoons Cajun seasoning 1 cup prepared seasoned stuffing mix 8 slices bacon Butcher’s string 1. Butterfly the turkey, duck, and chicken breasts, cover with plastic wrap and, using a mallet, flatten each ½ inch thick. 2. Season all the meat on both sides with a little salt and pepper. 3. In a medium bowl, combine the Italian dressing and Cajun seasoning. Spread one-fourth of the mixture on top of the flattened turkey breast. 4. Place the duck breast on top of the turkey, spread it with one-fourth of the dressing mixture, and top with the stuffing mix. 5. Place the chicken breast on top of the duck and spread with onefourth of the dressing mixture. 6. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 275°F (135°C). 7. Tightly roll up the stack, tie with butcher’s string, and slather the whole thing with the remaining dressing mixture. 8. Wrap the bacon slices around the turducken and secure with toothpicks, or try making bacon weave (see the technique for this in

the Jalapeño-Bacon Pork Tenderloin recipe). 9. Place the turducken roulade in a roasting pan. Transfer to the grill, close the lid, and roast for 2 hours, or until a meat thermometer inserted in the turducken reads 165°F (74°C). Tent with aluminum foil in the last 30 minutes, if necessary, to keep from overbrowning. 10. Let the turducken rest for 15 to 20 minutes before carving. Serve warm.

Honeyed Chicken Drumsticks Prep time: 10 minutes | Cook time: 2 hours | Serves 6 1 C. fresh orange juice ¼ C. honey 2 tablespoon sweet chili sauce 2 tablespoon hoisin sauce 2 tablespoon fresh ginger, grated finely 2 tablespoon garlic, minced 1 teaspoon Sriracha ½ teaspoon sesame oil 6 chicken drumsticks 1. Set the temperature of Grill to 225 degrees F (107°C) and preheat with closed lid for 15 minutes, using charcoal. 2. In a bowl, place all ingredients except for chicken drumsticks and mix until well combined. 3. Reserve half of honey mixture in a small bowl. 4. In the bowl of remaining sauce, add drumsticks and mix well. 5. Arrange the chicken drumsticks onto the grill and cook for about 2 hours, basting with remaining sauce occasionally. 6. Serve hot.

One Pan Chicken Fajitas Prep time: 10 minutes | Cook time: 20 minutes | Serves 10 Chicken breast - 2 lbs, thin sliced Red bell pepper - 1 large Onion - 1 large Orange bell pepper - 1 large Seasoning mix Oil - 2 tablespoon Onion powder - ½ tablespoon Granulated garlic - ½ tablespoon Salt - 1 tablespoon 1. 2. 3. 4. 5. 6. 7. 8.

Preheat the grill to 450 degrees (232°C). Mix the seasonings and oil. Add the chicken slices to the mix. Line a large pan with a non-stick baking sheet. Let the pan heat for 10 minutes. Place the chicken, peppers, and other vegetables in the grill. Grill for 10 minutes or until the chicken is cooked. Remove it from the grill and serve with warm tortillas and vegetables.

Ranch Dressed Chicken Wings Prep time: 5 minutes | Cook time: 1 hour| Serves 4 2 pounds (907 g) chicken wings 2 tablespoons extra-virgin olive oil 2 packages ranch dressing mix (such as Hidden Valley brand) ¼ cup prepared ranch dressing (optional) 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 350°F (177°C). 2. Place the chicken wings in a large bowl and toss with the olive oil and ranch dressing mix. 3. Arrange the wings directly on the grill, or line the grill with aluminum foil for easy cleanup, close the lid, and smoke for 25 minutes. 4. Flip and smoke for 20 to 35 minutes more, or until a meat thermometer inserted in the thickest part of the wings reads 165°F (74°C) and the wings are crispy. (Note: The wings will likely be done after 45 minutes, but an extra 10 to 15 minutes makes them crispy without drying the meat.) 5. Serve warm with ranch dressing (if using).

Worcestershire Turkey Legs Prep time: 10 minutes | Cook time: 4 hours | Serves 6 For Turkey: 3 tablespoon Worcestershire sauce 1 tablespoon canola oil 6 turkey legs For Rub: ¼ C. chipotle seasoning 1 tablespoon brown sugar 1 tablespoon paprika For Sauce: 1 C. white vinegar 1 tablespoon canola oil 1 tablespoon chipotle BBQ sauce 1. For turkey in a bowl, add the Worcestershire sauce and canola oil and mix well. 2. With your fingers, loosen the skin of legs. 3. With your fingers coat the legs under the skin with oil mixture. 4. In another bowl, mix together rubs ingredients. 5. Rub the spice mixture under and outer surface of turkey legs generously. 6. Transfer the legs into a large sealable bag and refrigerate for about 2-4 hours. 7. Remove the turkey legs from refrigerator and set aside at room temperature for at least 30 minutes before cooking. 8. Set the temperature of Grill to 220 degrees F (104°C) and preheat with closed lid for 15 minutes. 9. In a small pan, mix together all sauce ingredients on low heat and cook until warmed completely, stirring continuously.

10. Place the turkey legs onto the grill cook for about 3½-4 hours, coating with sauce after every 45 minutes. 11. Serve hot.

Orange flavoured Chicken Slices Prep time: 10 minutes | Cook time: 45 minutes | Serves 6 4 pounds (1.8 kg) chicken, backbone removed For the Marinade: 2 teaspoons salt 3 tablespoons chopped rosemary leaves 2 teaspoons Dijon mustard 1 orange, zested ¼ cup olive oil ¼ cup of orange juice 1. Prepare the chicken and for this, rinse the chicken, pat dry with paper towels and then place in a large baking dish. 2. Prepare the marinade and for this, take a medium bowl, place all of its ingredients in it and whisk until combined. 3. Cover chicken with the prepared marinade, cover with a plastic wrap, and then marinate for a minimum of 2 hours in the refrigerator, turning halfway. 4. When ready to cook, switch on the grill, fill the grill hopper with flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 350 degrees F (176°C) and let it preheat for a minimum of 5 minutes. 5. When the grill has preheated, open the lid, place chicken on the grill grate skin-side down, shut the grill and smoke for 45 minutes until well browned, and the internal temperature reaches 165 degrees F(74°C). 6. When done, transfer chicken to a cutting board, let it rest for 10 minutes, cut it into slices, and then serve.

Chile Margarita Seasoned Chicken Prep time: 10 minutes | Cook time: 10 minutes | Serves 10 2 lb chicken breast 1 onion, sliced 1 red bell pepper, seeded and sliced 1 orange-red bell pepper, seeded and sliced 1 tablespoon salt ½ tablespoon onion powder ½ tablespoon granulated garlic 2 tablespoon Spiceologist Chile Margarita Seasoning 2 tablespoon oil 1. Preheat to 450F and line a baking sheet with parchment paper. 2. In a mixing bowl, combine seasonings and oil then toss with the peppers and chicken. 3. Place the baking sheet and let heat for 10 minutes with the lid closed. 4. Open the lid and place the veggies and the chicken in a single layer. Close the lid and cook for 10 minutes or until the chicken is no longer pink. 5. Serve with warm tortillas and top with your favorite toppings.

Cayenne spiced Chicken Wings Prep time: 5 minutes | Cook time: 15 minutes | Serves 4 4 Fresh chicken wings Salt, to taste Pepper, to taste Garlic powder as required Onion powder as required Cayenne as required Paprika as required Seasoning salt, to taste BBQ sauce, to taste 1. Preheat the wood pellet grill to low. 2. In a mixing bowl, mix all the seasoning ingredients then toss the chicken wings until well coated. 3. Place the wings on the grill and cook for 20 minutes or until the wings are fully cooked. 4. Let rest to cool for 5 minutes then toss with BBQ sauce. 5. Serve with orzo and salad. Enjoy.

Hot Sauce Smoked Chicken Wings Prep time: 15 minutes | Cook time: 30 minutes | Serves 8 4 pounds (1.8 kg) chicken wings, patted dry 2 tablespoons olive oil Salt and pepper, to taste ½ medium yellow onions, minced 5 cloves garlic, mince ½ cup bourbon 2 cups ketchup ¹⁄₃ cup apple cider vinegar 2 tablespoons liquid smoke ½ teaspoon kosher salt ½ teaspoon black pepper A dash of hot sauce 1. Place the chicken in a bowl and drizzle with olive oil. Season with salt and pepper to taste. In another bowl, combine the rest of the ingredients and set aside. 2. Fire the Grill to 400F (204°C). Use hickory wood pellets. Close the lid and allow preheating for 15 minutes. 3. Place the chicken on the grill grate and cook for 12 minutes on each side. 4. Using a brush, brush the chicken wings with bourbon sauce on all sides. 5. Flip the chicken and cook for another 12 minutes with the lid closed.

Thyme herbed Honey Chicken Breasts Prep time: 10 minutes | Cook time: 40 minutes | Serves 6 1 clove of garlic, minced 2 teaspoons honey 2 teaspoons salt 1 teaspoon black pepper, ground 2 sprigs fresh thyme leaves 1 lemon, zested and juiced ½ cup olive oil 6 boneless chicken breasts 1. Make the marinade by combining the garlic, honey, salt, pepper, thyme, lemon zest, and juice in a bowl. Whisk until well-combined. 2. Place the chicken into the marinade and mix with hands to coat the meat with the marinade. Refrigerate for 4 hours. 3. When ready to grill, fire the Grill to 400F (204°C). Close the lid and preheat for 10 minutes. 4. Drain the chicken and discard the marinade. 5. Arrange the chicken breasts directly on to the grill grate and cook for 40 minutes or until the internal temperature of the thickest part of the chicken reaches to 165F(74°C). 6. Drizzle with more lemon juice before serving.

Cajun Spiced BBQ Chicken Prep time: 5 minutes | Cook time: 6 hours | Serves 6 2 lb. skinless, boneless chicken breasts 2 tablespoon. Cajun seasoning 1 C. BBQ sauce 1. Set the temperature of Grill to 225 degrees F (107°C) and preheat with closed lid for 15 minutes. 2. Rub the chicken breasts with Cajun seasoning generously. 3. Place the chicken breasts onto the grill and cook for about 4-6 hours. 4. During last hour of cooking, coat the breasts with BBQ sauce twice. 5. Serve hot.

Cheesy Chicken Wings with Parsley Prep time: 10 minutes | Cook time: 20 minutes | Serves 6 5 pounds (2.26 kg) of chicken wings ½ cup chicken rub 3 tablespoons chopped parsley 1 cup shredded parmesan cheese For the Sauce: 5 teaspoons minced garlic 2 tablespoons chicken rub 1 cup butter, unsalted 1. Switch on the grill, fill the grill hopper with cherry flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F(232°C) and let it preheat for a minimum of 15 minutes. 2. Meanwhile, take a large bowl, place chicken wings in it, sprinkle with chicken rub and toss until well coated. 3. When the grill has preheated, open the lid, place chicken wings on the grill grate, shut the grill, and smoke for 10 minutes per side until the internal temperature reaches 165 degrees F (74°C). 4. Meanwhile, prepare the sauce and for this, take a medium saucepan, place it over medium heat, add all the ingredients for the sauce in it and cook for 10 minutes until smooth, set aside until required. 5. When done, transfer chicken wings to a dish, top with prepared sauce, toss until mixed, garnish with cheese and parsley and then serve.

Peppery Chicken Lettuce Wraps Prep time: 15 minutes | Cook time: 20 minutes | Serves 4 2 teaspoons poultry seasoning 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 to 1½ pounds (680 g) chicken tenders 4 tablespoons (½ stick) unsalted butter, melted ½ cup hot sauce (such as Frank’s RedHot) 4 (10-inch) flour tortillas 1 cup shredded lettuce ½ cup diced tomato ½ cup diced celery ½ cup diced red onion ½ cup shredded Cheddar cheese ¼ cup blue cheese crumbles ¼ cup prepared ranch dressing 2 tablespoons sliced pickled jalapeño peppers (optional) 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 350°F (177°C). 2. In a small bowl, stir together the poultry seasoning, pepper, and garlic powder to create an all-purpose rub, and season the chicken tenders with it. 3. Arrange the tenders directly on the grill, close the lid, and smoke for 20 minutes, or until a meat thermometer inserted in the thickest part of the meat reads 170°F (77°C). 4. In another bowl, stir together the melted butter and hot sauce and coat the smoked chicken with it. 5. To serve, heat the tortillas on the grill for less than a minute on each

side and place on a plate. 6. Top each tortilla with some of the lettuce, tomato, celery, red onion, Cheddar cheese, blue cheese crumbles, ranch dressing, and jalapeños (if using). 7. Divide the chicken among the tortillas, close up securely, and serve.

Chinese style Glazed Duck Legs Prep time: 10 minutes | Cook time: 1 hour 10 minutes | Serves 8 For Glaze: ¼ C. fresh orange juice ¼ C. orange marmalade ¼ C. mirin 2 tablespoon hoisin sauce ½ teaspoon red pepper flakes, crushed For Duck: 1 teaspoon kosher salt ¾ teaspoons freshly ground black pepper ¾ teaspoon Chinese five-spice powder 8 (6-oz.) duck legs 1. Set the temperature of Grill to 235 degrees F (113°C) and preheat with closed lid for 15 minutes. 2. Forb glaze: in a small pan, add all ingredients over medium-high heat and bring to gentle boil, stirring continuously. 3. Remove from heat and set aside. 4. For rub: in a small bowl, mix together salt, black pepper and fivespice powder. 5. Rub the duck legs with spice rub evenly. 6. Place the duck legs onto the grill, skin side up and cook for about 50 minutes. 7. Coat the duck legs with glaze ad cook for about 20 minutes, flipping and coating with glaze after every 5 minutes.

Spice Rubbed Chicken Wings with Sauce Prep time: 15 minutes | Cook time: 40 minutes | Serves 6 3 pounds (1.3 kg) chicken wings, tips removed 2 tablespoons olive oil For the Rub: 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon garlic powder 1 tablespoon paprika 1 teaspoon ground black pepper 1 teaspoon celery seed 1 teaspoon cayenne pepper 2 teaspoons brown sugar For the Sauce: 4 jalapeno peppers, sliced crosswise 8 tablespoons butter, unsalted ½ cup hot sauce ½ cup cilantro leaves 1. Switch on the grill, fill the grill hopper with hickory flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 350 degrees F (176°C) and let it preheat for a minimum of 15 minutes. 2. Prepare the chicken wings and for this, remove tips from the wings, cut each chicken wing through the joint into two pieces, and then place in a large bowl. 3. Prepare the rub and for this, take a small bowl, place all of its ingredients in it and then stir until combined. 4. Sprinkle prepared rub on the chicken wings and then toss until well coated.

5. Meanwhile, when the grill has preheated, open the lid, place chicken wings on the grill grate, shut the grill and smoke for 40 minutes until golden brown and skin have turned crisp, turning halfway. 6. Meanwhile, prepare the sauce and for this, take a small saucepan, place it over medium-low heat, add butter in it and when it melts, add jalapeno and cook for 4 minutes. 7. Then stir in hot sauce and cilantro until mixed and remove the pan from heat. When done, transfer chicken wings to a dish, top with prepared sauce, toss until coated, and then serve.

Sweet mesquite seasoned Chicken Breasts Prep time: 10 minutes | Cook time: 30 minutes | Serves 4 1 teaspoon garlic, crushed ¼ C. olive oil 1 tablespoon Worcestershire sauce 1 tablespoon sweet mesquite seasoning 4 chicken breasts 2 tablespoon regular BBQ sauce 2 tablespoon spicy BBQ sauce 2 tablespoon honey bourbon BBQ sauce 1. Set the temperature of Grill to 450 degrees F(232°C) and preheat with closed lid for 15 minutes. 2. In a large bowl, mix together garlic, oil, Worcestershire sauce and mesquite seasoning. 3. Coat chicken breasts with seasoning mixture evenly. 4. Place the chicken breasts onto the grill and cook for about 20-30 minutes. 5. Meanwhile, in a bowl, mix together all 3 BBQ sauces. 6. In the last 4-5 minutes of cooking, coat breast with BBQ sauce mixture. 7. Serve hot.

Onion and Garlic spiced Chicken Prep time: 10 minutes | Cook time: 3 hours | Serves 4 8 tablespoons (1 stick) unsalted butter, melted ½ cup apple cider vinegar ½ cup Cajun seasoning, divided 1 teaspoon garlic powder 1 teaspoon onion powder 1 (4-pound/1.8 kg) whole chicken, giblets removed Extra-virgin olive oil, for rubbing 1 (12-ounce/340 g) can beer 1 cup apple juice ½ cup extra-virgin olive oil 1. In a small bowl, whisk together the butter, vinegar, ¼ cup of Cajun seasoning, garlic powder, and onion powder. 2. Use a meat-injecting syringe to inject the liquid into various spots in the chicken. Inject about half of the mixture into the breasts and the other half throughout the rest of the chicken. 3. Rub the chicken all over with olive oil and apply the remaining ¼ cup of Cajun seasoning, being sure to rub under the skin as well. 4. Drink or discard half the beer and place the opened beer can on a stable surface. 5. Place the bird’s cavity on top of the can and position the chicken so it will sit up by itself. Prop the legs forward to make the bird more stable, or buy an inexpensive, specially made stand to hold the beer can and chicken in place. 6. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 250°F (121°C). 7. In a clean 12-ounce (340 g) spray bottle, combine the apple juice and olive oil. Cover and shake the mop sauce well before each use.

8. Carefully put the chicken on the grill. Close the lid and smoke the chicken for 3 to 4 hours, spraying with the mop sauce every hour, until golden brown and a meat thermometer inserted in the thickest part of the thigh reads 165°F (74°C). 9. Keep a piece of aluminum foil handy to loosely cover the chicken if the skin begins to brown too quickly. 10. Let the meat rest for 5 minutes before carving.

Simple Grilled Duck Breast Prep time: 5 minutes | Cook time: 20 minutes | Serves 4 4 (6-oz.) boneless duck breasts 2 tablespoon chicken rub 1. Set the temperature of Grill to 275 degrees F (135°C) and preheat with closed lid for 15 minutes. 2. With a sharp knife, score the skin of the duck into ¼-inch diamond pattern. 3. Season the duck breast with rub evenly. 4. Place the duck breasts onto the grill, meat side down and cook for about 10 minutes. 5. Now, set the temperature of Grill to 400 degrees F (204°C). 6. Now, arrange the breasts, skin side down and cook for about 10 minutes, flipping once halfway through. Remove from the grill and serve.

Garlic Buttered Turkey Prep time: 5 minutes | Cook time: 5 hours | Serves 14 1 whole turkey (make sure the turkey is not pre-brined) 2 batches Garlic Butter Injectable 3 tablespoons olive oil 1 batch Chicken Rub 2 tablespoons butter 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180°F (82°C). 2. Inject the turkey throughout with the garlic butter injectable. Coat the turkey with olive oil and season it with the rub. Using your hands, work the rub into the meat and skin. 3. Place the turkey directly on the grill grate and smoke for 3 or 4 hours (for an 8- to 12-pound turkey, cook for 3 hours; for a turkey over 12 pounds (5.4 kg) cook for 4 hours), basting it with butter every hour. 4. Increase the grill’s temperature to 375°F (191°C) and continue to cook until the turkey’s internal temperature reaches 170°F (77°C). 5. Remove the turkey from the grill and let it rest for 10 minutes, before carving and serving.

Cayenne spiced Garlicky Chicken Wings Prep time: 10 minutes | Cook time: 20 minutes | Serves 4 Fresh chicken wings Salt, to taste Pepper, to taste Garlic powder as required Onion powder as required Cayenne as required Paprika as required Seasoning salt, to taste Barbeque sauce, to taste 1. Preheat the wood pellet grill to low. Mix seasoning and coat on chicken. Put the wings on the grill and cook. 2. Place the wings on the grill and cook for 20 minutes or until the wings are fully cooked. 3. Let rest to cool for 5 minutes then toss with barbeque sauce. Serve with orzo and salad. Enjoy.

Sweet and Citrusy Chicken Breast Prep time: 10 minutes | Cook time: 30 minutes | Serves 4 6 chicken breasts, skinless and boneless ½ cup oil 1-3 fresh thyme sprigs 1 teaspoon ground black pepper 2 teaspoon salt 2 teaspoons honey 1 garlic clove, chopped 1 lemon, juiced and zested Lemon wedges 1. Take a bowl and prepare the marinade by mixing thyme, pepper, salt, honey, garlic, lemon zest, and juice. Mix well until dissolved 2. Add oil and whisk. Clean breasts and pat them dry, place in a bag alongside marinade and let them sit in the fridge for 4 hours 3. Preheat your smoker to 400 degrees F (204°C). Drain chicken and smoke until the internal temperature reaches 165 degrees(74°C), for about 15 minutes 4. Serve and enjoy!

Moms Mayo Chicken Legs Prep time: 10 minutes | Cook time: 1 hours 30 minutes | Serves 6 For Brine: 1 C. kosher salt ¾ C. light brown sugar 16 C. water 6 chicken leg quarters For Glaze: ½ C. mayonnaise 2 tablespoon BBQ rub 2 tablespoon fresh chives, minced 1 tablespoon Garlic, minced 1. For brine: in a bucket, dissolve salt and brown sugar in water. Place the chicken quarters in brine and refrigerate, covered for about 4 hours. 2. Set the temperature of Grill to 275 degrees F (135°C) and preheat with closed lid for 15 minutes. 3. Remove chicken quarters from brine and rinse under cold running water. With paper towels, pat dry chicken quarters. 4. For glaze: in a bowl, add all ingredients and mix till ell combined. Coat chicken quarters with glaze evenly. 5. Place the chicken leg quarters onto grill and cook for about 1-1½ hours. Serve immediately.

Paprika Chicken with Rosemary Prep time: 10 minutes | Cook time: 2 hours | Serves 7 4-6 chicken breasts 4 tablespoons olive oil 2 tablespoons smoked paprika ½ tablespoon salt ¼ teaspoon pepper 2 teaspoons garlic powder 2 teaspoons garlic salt 2 teaspoons pepper 1 teaspoon cayenne pepper 1 teaspoon rosemary 1. Preheat your smoker to 220 degrees Fahrenheit (104°C)using your favorite wood Pellets 2. Prepare your chicken breast according to your desired shapes and transfer to a greased baking dish 3. Take a medium bowl and add spices, stir well. Press the spice mix over chicken and transfer the chicken to smoker 4. Smoke for 1-1 and a ½ hours Turn-over and cook for 30 minutes more 5. Once the internal temperature reaches 165 degrees Fahrenheit(74°C) Remove from the smoker and cover with foil 6. Allow it to rest for 15 minutes Enjoy!

Cornish Game Hen with Celery seeds Prep time: 5 minutes | Cook time: 2 hours | Serves 4 4 Cornish game hens Extra-virgin olive oil, for rubbing 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon celery seeds 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 275°F(135°C). 2. Rub the game hens over and under the skin with olive oil and season all over with the salt, pepper, and celery seeds. 3. Place the birds directly on the grill grate, close the lid, and smoke for 2 to 3 hours, or until a meat thermometer inserted in each bird reads 170°F (77°C). Serve the Cornish game hens hot.

Thyme Herbed Chicken pieces Prep time: 15 minutes | Cook time: 3 hours | Serves 5 For Brine: 1 C. brown sugar ½ C. kosher salt 16 C. water For Chicken: 1 (3-lb.) whole chicken 1 tablespoon garlic, crushed 1 teaspoon onion powder Salt and freshly ground black pepper, to taste 1 medium yellow onion, quartered 3 whole garlic cloves, peeled 1 lemon, quartered 4-5 fresh thyme sprigs 1. For brine: in a bucket, dissolve brown sugar and kosher salt in water. 2. Place the chicken in brine and refrigerate overnight. 3. Set the temperature of Grill to 225 degrees F (107°C) and preheat with closed lid for 15 minutes. 4. Remove the chicken from brine and with paper towels, pat it dry. 5. In a small bowl, mix together crushed garlic, onion powder, salt and black pepper. 6. Rub the chicken with garlic mixture evenly. 7. Stuff the cavity of chicken with onion, garlic cloves, lemon and thyme. 8. With kitchen strings, tie the legs together. 9. Place the chicken onto grill and cook, covered for about 2½-3 hours. 10. Remove chicken from pallet grill and transfer onto a cutting board

for about 10 minutes before carving. 11. With a sharp knife, cut the chicken in desired sized pieces and serve.

Italian Spicy Duck Roast Prep time: 15 minutes | Cook time: 2 hours 30 minutes | Serves 6 5 pounds (2.26 kg) whole duck (trimmed of any excess fat) 1 small onion (quartered) 1 apple (wedged) 1 orange (quartered) 1 tablespoon freshly chopped parsley 1 tablespoon freshly chopped sage ½ teaspoon onion powder 2 teaspoon smoked paprika 1 teaspoon dried Italian seasoning 1 tablespoon dried Greek seasoning 1 teaspoon pepper or to taste 1 teaspoon sea salt or to taste 1. Remove giblets and rinse duck, inside and pour, under cold running water. Pat dry with paper towels. 2. Use the tip of a sharp knife to cut the duck skins all over. Be careful not to cut through the meat. Tie the duck legs together with butcher’s string. 3. To make a rub, combine the onion powder, pepper, salt, Italian seasoning, Greek seasoning, and paprika in a mixing bowl. 4. Insert the orange, onion, and apple to the duck cavity. Stuff the duck with freshly chopped parsley and sage. 5. Season all sides of the duck generously with rub mixture. 6. Start your pellet grill on smoke mode, leaving the lip open or until the fire starts. Close the lid and preheat the grill to 325°F (163°C) for 10 minutes. 7. Place the duck on the grill grate. 8. Roast for 2 to 2½ hours, or until the duck skin is brown and the

internal temperature of the thigh reaches 160°F(71°C). 9. Remove the duck from heat and let it rest for a few minutes. 10. Cut into sizes and serve.

Butter Chicken with Bacon Prep time: 10 minutes | Cook time: 1 hours 30 minutes | Serves 7 4 boneless and skinless chicken breast Salt as needed Fresh pepper, to taste 12slices bacon, uncooked 1 cup maple syrup ½ cup melted butter 1 teaspoon liquid smoke 1. Preheat your smoker to 250 degrees Fahrenheit (121°C). Season the chicken with pepper and salt. 2. Wrap the breast with 3 bacon slices and cover the entire surface, secure the bacon with toothpicks. 3. Take a medium-sized bowl and stir in maple syrup, butter, liquid smoke, and mix well. 4. Reserve ¹⁄₃rd of this mixture for later use, Submerge the chicken breast into the butter mix and coat them well. 5. Place a pan in your smoker and transfer the chicken to your smoker. 6. Smoker for 1 to 1 ½ hours. Brush the chicken with reserved butter and smoke for 30 minutes more until the internal temperature reaches 165 degrees Fahrenheit (74°C). Enjoy!

Sage Rubbed Spatchcock Turkey Prep time: 10 minutes | Cook time: 1 hours 45 minutes | Serves 6 1 whole turkey ½ cup oil ¼ cup chicken rubs 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon rubbed sage 1. Preheat your wood pellet grill to high. 2. Meanwhile, place the turkey on a platter with the breast side down then cut on either side of the backbone to remove the spine. 3. Flip the turkey and season on both sides then place it on the preheated grill or on a pan if you want to catch the drippings. 4. Grill on high for 30 minutes, reduce the temperature to 325°F(163°C), and grill for 45 more minutes or until the internal temperature reaches 165°F (74°C) 5. Remove from the grill and let rest for 20 minutes before slicing and serving. Enjoy.

Honeyed Sherry Marinated Turkey Breast Prep time: 10 minutes | Cook time: 4 hours | Serves 6 ½ C. honey ¼ C. dry sherry 1 tablespoon. butter 2 tablespoon. fresh lemon juice Salt, to taste 1 (3-3½-pound) skinless, boneless turkey breast 1. In a small pan, place honey, sherry and butter over low heat and cook until the mixture becomes smooth, stirring continuously. 2. Remove from heat and stir in lemon juice and salt. Set aside to cool. Transfer the honey mixture and turkey breast in a sealable bag. 3. Seal the bag and shake to coat well. Refrigerate for about 6-10 hours. 4. Set the temperature of Grill to 250 degrees F (121°C) and preheat with closed lid for 15 minutes. 5. Place the turkey breast onto the grill and cook for about 2½-4 hours or until desired doneness. 6. Remove turkey breast from grill and place onto a cutting board for about 15-20 minutes before slicing. With a sharp knife, cut the turkey breast into desired-sized slices and serve.

Chapter 3: Beef, Pork and Lamb Recipes Espresso Brisket Rubbed Pork Chops Prep time: 5 minutes | Cook time: 55 Minutes | Serves 4 1 (12-pound/5.4 kg) full packer brisket 2 tablespoons yellow mustard 1 batch Espresso Brisket Rub Worcestershire Mop and Spritz, for spritzing 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180°F (82°C). 2. Season the pork chops on both sides with salt and pepper. 3. Place the chops directly on the grill grate and smoke for 30 minutes. 4. Increase the grill’s temperature to 350°F (177°C). Continue to cook the chops until their internal temperature reaches 145°F (63°C). 5. Remove the pork chops from the grill and let them rest for 5 minutes before serving.

Braised Pork with Cilantro Prep time: 15 minutes | Cook time: 40 Minutes | Serves 6 3 pounds (1.3 kg) pork shoulder, bone removed and cut into ½ inch cubes 1 tablespoon all-purpose flour Salt and pepper, to taste 1-pound (454 g) tomatillos, husked and washed 2 jalapenos, chopped 1 medium yellow onion, peeled and cut into chunks 4 cloves of garlic 4 tablespoons extra virgin olive oil 2 cup chicken stock 2 cans green chilies 1 tablespoon cumin 1 tablespoon oregano ½ lime, juiced ¼ cup cilantro 1. Place the pork shoulder chunks in a bowl and toss with flour. Season with salt and pepper to taste. 2. When ready to cook, fire the Grill to 500°F (260°C) . Use desired wood pellets when cooking. Place a large cast iron skillet on the bottom rack of the grill. Close the lid and preheat for 15 minutes. 3. Place the tomatillos, jalapeno, onion, and garlic on a sheet tray lined with foil and drizzle with 2 tablespoon olive oil. Season with salt and pepper to taste. 4. Place the remaining olive oil in the heated cast iron skillet and cook the pork shoulder. Spread the meat evenly then close. 5. Before closing the lid, place the vegetables in the tray on the grill rack. Close the lid of the grill. 6. Cook for 20 minutes without opening the lid or stirring the pork. After 20 minutes, remove the vegetables from the grill and transfer

to a blender. Pulse until smooth and pour into the pan with the pork. 7. Stir in the chicken stock, green chilies, cumin, oregano, and lime juice. Season with salt and pepper to taste. 8. Close the grill lid and cook for another 20 minutes. Once cooked, stir in the cilantro.

Easy Baked Bacon Prep time: 5 minutes | Cook time: 25 Minutes | Serves 6 1lb (454 g) bacon 1. Preheat your to 375F (191°C). Line a baking sheet with parchment paper then arrange the thick-cut bacon on it in a single layer. 2. Bake the bacon for 20 minutes. Flip the bacon pieces and cook for 20 more minutes or until the bacon is no longer floppy. 3. Serve and enjoy.

Thyme and Oregano Herbed Lamb Prep time: 10 minutes | Cook time: 4 hours | Serves 4 2 ½ pounds (1.13 kg) leg of lamb, boneless, fat trimmed For the Marinade: 2 teaspoon s minced garlic 1 tablespoon ground black pepper 2 tablespoons salt 1 teaspoon thyme 2 tablespoons oregano 2 tablespoons olive oil 1. Take a small bowl; place all the ingredients for the marinade in it and then stir until combined. 2. Rub the marinade on all sides of lamb, then place it in a large sheet, cover with a plastic wrap and marinate for a minimum of 1 hour in the refrigerator. 3. When ready to cook, switch on the grill, fill the grill hopper with apple-flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 250 degrees F (121°C)and let it preheat for a minimum of 5 minutes. 4. Meanwhile, when the grill has preheated, open the lid, place the lamb on the grill grate, and shut the grill and smoke for 4 hours until the internal temperature reaches 145 degrees F (63°C). 5. When done, transfer lamb to a cutting board, let it stand for 10 minutes, then carve it into slices and serve.

Roasted BBQ Whole Ham Prep time: 5 minutes | Cook time: 2 hours | Serves 12 8-pound (3.6 kg) whole ham, bone-in 16 ounces (454 g) apricot BBQ sauce 2 tablespoon Dijon mustard ¼ cup horseradish 1. Switch on the grill, fill the grill hopper with apple-flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 325 degrees F (163°C)and let it preheat for a minimum of 15 minutes. 2. Meanwhile, take a large roasting pan, line it with foil, and place ham on it. 3. When the grill has preheated, open the lid, place roasting pan containing ham on the grill grate, shut the grill and smoke for 1 hour and 30 minutes. 4. Meanwhile, prepare the glaze and for this, take a medium saucepan, place it over medium heat, add BBQ sauce, mustard, and horseradish, stir until mixed and cook for 5 minutes, set aside until required. 5. After 1 hour and 30 minutes smoking, brush ha generously with the prepared glaze and continue smoking for 30 minutes until internal temperature reaches 135 degrees F(57°C). 6. When done, remove roasting pan from the grill, let rest for 20 minutes and then cut into slices. Serve ham with remaining glaze.

Worcestershire sauce Short Ribs Prep time: 10 minutes | Cook time: 5 hours | Serves 4 2½ lb. (1.13) beef short ribs, trimmed 4 tablespoon extra-virgin olive oil 4 tablespoon beef rub 1 C. apple juice 1 C. apple cider vinegar 1 C. red wine 1 C. beef broth 2 tablespoon butter 2 tablespoon Worcestershire sauce Salt and freshly ground black pepper, to taste 1. Set the temperature of Grill to 225 degrees F (107°C) and preheat with closed lid for 15 minutes. 2. Coat the ribs with olive oil and season with rub evenly. 3. Arrange the ribs onto the grill and cook for about 1 hour. 4. In a food-safe spray bottle, mix together apple juice and vinegar. 5. After 1 hour spray the ribs with vinegar mixture evenly. 6. Cook for about 2 hours, spraying with vinegar mixture after every 15 minutes. 7. In a bowl, mix together remaining ingredients. 8. Transfer the ribs in a baking dish with wine mixture. 9. With a piece of foil, cover the baking dish tightly and cook for about 2-2½ hours. 10. Remove the ribs from grill and place onto a cutting board for about 10-15 minutes before slicing. 11. With a sharp knife, cut the ribs into equal-sized individual ribs and serve.

Homemade BBQ Ribs Prep time: 5 minutes | Cook time: 4 hours | Serves 6 Pork as well as poultry rubs - 6 oz (170 g) St. Louis bone in the form of pork ribs - 2 racks Heat and Sweet BBQ sauce - 1 bottle Apple juice - 8 oz (227 g) 1. Trim the ribs and peel off their membranes from the back. Apply an even coat of the poultry rub on the front and back of the ribs. Let the coat sit for at least 20 minutes. If you wish to refrigerate it, you can do so for up to 4 hours. 2. Once you are ready to cook it, preheat the pellet grill for around 15 minutes. Place the ribs on the grill grate, bone side down. 3. Put the apple juice in an easy spray bottle and then spray it evenly on the ribs. Smoke the meat for 1 hour. 4. Remove the ribs from the pellet grill and wrap them securely in aluminum foil. Ensure that there is an opening in the wrapping at one end. Pour the remaining 6 oz (2.72 kg) of apple juice into the foil. Wrap it tightly. 5. Place the ribs on the grill again, meat side down. Smoke the meat for another 3 hours. 6. Once the ribs are done and cooked evenly, get rid of the foil. Gently brush a layer of the sauce on both sides of the ribs. Put them back on the grill to cook for another 10 minutes to ensure that the sauce is set correctly. 7. Once the sauce sets, take the ribs off the pellet grill and rest for at least 10 minutes to soak in all the juices. 8. Slice the ribs to serve and enjoy!

Peppery Tri Tip Roast Prep time: 5 minutes | Cook time: 35 Minutes | Serves 8 1 tablespoon granulated onion 1 tablespoon granulated garlic Salt and freshly ground black pepper, to taste 1 (1.3 kg) tri tip roast, trimmed 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, add all ingredients except for roast and mix well. Coat the roast with spice mixture generously. Set aside at room temperature until grill heats. Set the temperature of Grill to 250 degrees F (121°C) and preheat with closed lid for 15 minutes. Place the roast onto the grill and cook for about 25 minutes. Now, set the grill to 350 degrees F (177°C) and preheat with closed lid for 15 minutes. And sear roast for about 3-5 minutes per side. Remove the roast from grill and place onto a cutting board for about 15-20 minutes before slicing. With a sharp knife, cut the roast into slices across the grain and serve.

Crispy and Spicy Grilled Lamb Chops Prep time: 10 minutes | Cook time: 6 Minutes | Serves 6 ¼ cup distilled white vinegar 2 tablespoon salt ½ tablespoon black pepper 1 tablespoon garlic, minced 1 onion, thinly sliced 2 tablespoon olive oil 2lb (907 g) lamb chops 1. In a resealable bag, mix vinegar, salt, black pepper, garlic, sliced onion, and oil until all salt has dissolved. 2. Add the lamb chops and toss until well coated. Place in the fridge to marinate for 2 hours.Preheat the wood pellet grill to high heat. 3. Remove the lamb from the fridge and discard the marinade. Wrap any exposed bones with foil. 4. Grill the lamb for 3 minutes per side. You can also broil in a broiler for more crispness. Serve and enjoy.

Ginger and Garlic Marinated Beef Skewers Prep time: 10 minutes | Cook time: 10 minutes | Serves 6 ½ of medium red bell pepper, destemmed, cored, cut into a ¼-inch piece ½ of beef sirloin, fat trimmed ½ cup salted peanuts, roasted, chopped For the Marinade: 1 teaspoon minced garlic 1 tablespoon grated ginger 1 lime, juiced 1 teaspoon ground black pepper 1 tablespoon sugar ¼ cup soy sauce ¼ cup olive oil 1. Prepare the marinade and for this, take a small bowl, place all of its ingredients in it, whisk until combined, and then pour it into a large plastic bag. 2. Cut into beef sirloin 1-¼-inch dice, add to the plastic bag containing marinade, seal the bag, turn it upside down to coat beef pieces with the marinade and let it marinate for a minimum of 2 hours in the refrigerator. 3. When ready to cook, switch on the grill, fill the grill hopper with cherry flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 425 degrees F (218°C)and let it preheat for a minimum of 5 minutes. 4. Meanwhile, remove beef pieces from the marinade and then thread onto skewers. 5. When the grill has preheated, open the lid, place prepared skewers on the grill grate, shut the grill, and smoke for 4 minutes per side until done.

6. When done, transfer skewers to a dish, sprinkle with peanuts and red pepper, and then serve.

Garlic and Rosemary Grilled Lamb Chops Prep time: 10 minutes | Cook time: 20 Minutes | Serves 4 2 lb (907 g) lamb loin, thick-cut 4 garlic cloves, minced 1 tablespoon kosher salt ½ tablespoon black pepper 1 lemon zest ¼ cup olive oil 1. In a small mixing bowl, mix garlic, lemon zest, oil, salt, and black pepper then pour the mixture over the lamb. 2. Flip the lamb chops to make sure they are evenly coated. Place the chops in the fridge to marinate for an hour. 3. Preheat the wood pellet grill to high heat then sear the lamb for 3 minutes on each side. 4. Reduce the heat and cook the chops for 6 minutes or until the internal temperature reaches 150° F (65°C) . 5. Remove the lamb from the grill and wrap it in a foil. Let it rest for 5 minutes before serving. Enjoy.

2 Ingredient Grilled Ribs Prep time: 5 minutes | Cook time: 6 hours | Serves 6 3 St. Louis-style pork blacks 1 cup and 1 tablespoon of Yang's original dry lab or your favorite pork club 1. Insert the spoon handle between the membrane and the rib bone and remove the membrane under the rib bone rack. Grasp the membrane with a paper towel and pull it down slowly from the rack to remove it. 2. Rub both sides of the rib with a sufficient amount of friction.Use of wood pellet smokers and grills 3. Configure a wood pellet smoker grill for indirect cooking and preheat to 225 ° F (107°C) using hickory or apple pellets. 4. If using Reblack, place the ribs on the grill grid rack. Otherwise, you can use a Teflon-coated fiberglass mat or place the ribs directly on the grill. 5. Slice rib bone at 225 ° F (107°C) for 5-6 hours with hickory pellets until the internal temperature of the thickest part of the ick bone reaches 185 ° F (85°C) to 190 ° F (88°C). 6. Place ribs under loose foil tent for 10 minutes before carving and serving.

Peppery Smoked Brisket Prep time: 5 minutes | Cook time: 2 hours | Serves 8 1 (12-pound/5.4 kg) full packer brisket 2 tablespoons yellow mustard (you can also use soy sauce) Salt, to taste Freshly ground black pepper, to taste 1. Supply with wood pellets and follow the start-up procedure. Preheat the grill, with the lid closed, to 225°F (107°C). 2. Using a boning knife, carefully remove all but about ½ inch of the large layer of fat covering one side of your brisket. 3. Coat the brisket all over with mustard and season it with salt and pepper. 4. Place the brisket directly on the grill grate and smoke until its internal temperature reaches 160°F (71°C) and the brisket has formed a dark bark. 5. Pull the brisket from the grill and wrap it completely in aluminum foil or butcher paper. 6. Increase the grill’s temperature to 350°F (177°C) and return the wrapped brisket to it. Continue to cook until its internal temperature reaches 190°F (87°C). 7. Transfer the wrapped brisket to a cooler, cover the cooler, and let the brisket rest for 1 or 2 hours. 8. Remove the brisket from the cooler and unwrap it. 9. Separate the brisket point from the flat by cutting along the fat layer, and slice the flat. The point can be saved for burnt ends (see Sweet Heat Burnt Ends), or sliced and served as well.

Poultry Rubbed Pork Belly Prep time: 5 minutes | Cook time: 3 hours 30 Minutes | Serves 8 3 pounds (1.3 kg) pork belly, skin removed Pork and poultry rub as needed 4 tablespoons salt ½ teaspoon ground black pepper 1. Switch on the grill, fill the grill hopper with apple-flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 275 degrees F (135°C)and let it preheat for a minimum of 15 minutes. 2. Meanwhile, prepare the pork belly and for this, sprinkle pork and poultry rub, salt, and black pepper on all sides of pork belly until well coated. 3. When the grill has preheated, open the lid, place the pork belly on the grill grate, and shut the grill and smoke for 3 hours and 30 minutes until the internal temperature reaches 200 degrees F(93°C). 4. When done, transfer pork belly to a cutting board, let it rest for 15 minutes, then cut it into slices and serve.

Big Game Rubbed Smoked Pulled Pork Prep time: 5 minutes | Cook time: 6 hours | Serves 4 2 pounds (907 g) bone-in pork shoulder Big Game Rub 2 cups apple cider ‘Que BBQ Sauce 1. Place the pork shoulder in a bowl and remove excess fat and season with the Big Game Rub. 2. When ready to cook, fire the Grill to 250F. Use maple wood pellets when cooking. Close the lid and preheat for 15 minutes. 3. Place pork on the grill grate for 5 hours or until the internal temperature reaches 160°F (71°C).Remove the pork from the grill and allow to rest. 4. On a baking sheet, stack 4 pieces of aluminum foil on top of each other. Place the pork in the center of the foil and bring up the sides of the foil to create a sleeve around the pork. 5. Scrimp the edges to ensure that any liquid does not escape from the sleeve. Pour over the apple cider. 6. Place the foil-wrapped pork on the grill and cook for another 3 hours at 204°F (95°C). 7. Remove from the grill and allow to rest. Remove the pork from the foil sleeve and transfer to a plate, use forks to shred the meat. Discard the bones if any. 8. Once the pork has been shredded pour over the BBQ sauce.

Garlicky Smoked Ground Pork Prep time: 10 minutes | Cook time: 1 hour | Serves 6 3 pounds (1.3 kg) ground pork ½ tablespoon ground mustard 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon pink curing salt 1 teaspoon salt 1 teaspoon black pepper ¼ cup ice water Hog casings, soaked and rinsed in cold water 1. Mix all ingredients except for the hog casings in a bowl. Using your hands, mix until all ingredients is well-combined. 2. Using a sausage stuffer, stuff the hog casings with the pork mixture. 3. Measure 4 inches of the stuffed hog casing and twist to form into a sausage. Repeat the process until you create sausage links. 4. When ready to cook, fire the Grill to 225°F (107°C). Use apple wood pellets when cooking the ribs. Close the lid and preheat for 15 minutes. 5. Place the sausage links on the grill grate and cook for 1 hour or until the internal temperature of the sausage reads at 155°F (68°C). 6. Allow to rest before slicing.

Perfect Citrusy Flank Steak Prep time: 10 minutes | Cook time: 20 Minutes | Serves 6 ½ C. olive oil ¹⁄₃ C. fresh lemon juice ¹⁄₃ C. soy sauce ¼ C. brown sugar 2 tablespoon Worcestershire sauce 5 garlic cloves, minced 1 teaspoon red chili powder 1 teaspoon red pepper flakes, crushed 2 lb. (907 g) flank steak 1. In a resealable plastic bag, add all ingredients except for steak and mix well. 2. Place the steak and seal the bag. Shake the bag vigorously to coat well. 3. Refrigerate to marinate overnight. Set the temperature of Grill to 450 degrees F (232°C) and preheat with closed lid for 15 minutes. 4. Place the steak onto the grill and cook for about 5 minutes per side. Remove the steak from grill and place onto a cutting board for about 10 minutes before slicing. 5. With a sharp knife, cut the steak into slices across the grain.

Yummy Pulled Beef Roast Prep time: 5 minutes | Cook time: 2 hours | Serves 8 1 (4-pound/1.8 kg) top round roast 2 tablespoons yellow mustard 1 batch Espresso Brisket Rub ½ cup beef broth 1. Supply with wood pellets and follow the start-up procedure. Preheat the grill, with the lid closed, to 225°F (107°C). 2. Coat the top round roast all over with mustard and season it with the rub. Using your hands, work the rub into the meat. 3. Place the roast directly on the grill grate and smoke until its internal temperature reaches 160°F (71°C) and a dark bark has formed. 4. Pull the roast from the grill and place it on enough aluminum foil to wrap it completely. Increase the grill’s temperature to 350°F (176°C). 5. Fold in three sides of the foil around the roast and add the beef broth. Fold in the last side, completely enclosing the roast and liquid. Return the wrapped roast to the grill and cook until its internal temperature reaches 195°F (91°C). 6. Pull the roast from the grill and place it in a cooler. Cover the cooler and let the roast rest for 1 or 2 hours. 7. Remove the roast from the cooler and unwrap it. Pull apart the beef using just your fingers. Serve immediately.

Apple and Orange Marinated Pork Loin Prep time: 15 minutes | Cook time: 45 Minutes | Serves 6 ½ cup salt ¼ cup brown sugar 3 cloves of garlic, minced 2 dried bay leaves 6 peppercorns 1 lemon, juiced ½ teaspoon dried fennel seeds ½ teaspoon red pepper flakes ½ cup apple juice ½ cup orange juice 5 pounds (2.26 kg) pork loin 2 tablespoons extra virgin olive oil 1. In a bowl, combine the salt, brown sugar, garlic, bay leaves, peppercorns, lemon juice, fennel seeds, pepper flakes, apple juice, and orange juice. Mix to form a paste rub. 2. Rub the mixture on to the pork loin and allow marinating for at least 2 hours in the fridge. Add in the oil. 3. When ready to cook, fire the Grill to 300°F (149°C). Use apple wood pellets when cooking. Close the lid and preheat for 15 minutes. 4. Place the seasoned pork loin on the grill grate and close the lid. Cook for 45 minutes. Make sure to flip the pork halfway through the cooking time.

Homemade Pork Ribs Prep time: 5 minutes | Cook time: 4 hours | Serves 4 2 racks back ribs 1 cup homemade BBQ rub 2 12-oz (340 g) hard apple cider 1 cup dark brown sugar 2 batches homemade BBQ sauce 1. Turn the smoke setting and remove any membrane from the meat. 2. Place the pork and smoke for 5 hours or until it reaches an internal temperature of 175°F (79°C). 3. Increase the grill temperature to 225°F (107°C). Transfer the meat to a pan sprayed with cooking spray. 4. Pour one bottle of hard apple cider to the pan and rub the brown sugar on top of the ribs. 5. Cover the pan with tin foil and place it back to the grill. Cook for 4 hours. 6. Remove the tin foil, increase the temperature to 300°F (149°C), and place the ribs on the grill grates. 7. Cook for 1 hour brushing the ribs with BBQ sauce 3 times. 8. The ribs should now be falling off the bone. Let rest for 5 minutes before serving.

Beef Rubbed Grilled Tri-Tip Prep time: 5 minutes | Cook time: 3 hours | Serves 7 3 lb (1.4 kg) tri-tip roast ⅛ Cup coffee, ground ¼ cup beef rub 1. Preheat the grill to 180°F (82°C) with the lid closed for 15 minutes. 2. Meanwhile, rub the roast with coffee and beef rub. Place the roast on the grill grate and smoke for 3 hours. 3. Remove the roast from the grill and double wrap it with foil. Increase the temperature to 275°F(135°C). 4. Return the meat to the grill and let cook for 90 minutes or until the internal temperature reaches 135°F(57°C). 5. Remove from the grill, unwrap it and let rest for 10 minutes before serving. Enjoy.

Lamb Chops in Soy Sauce Prep time: 15 minutes | Cook time: 17 Minutes | Serves 4 ½ Cup extra-virgin olive oil, divided ¼ Cup onion, chopped roughly 2 garlic cloves, chopped roughly 2 tablespoon balsamic vinegar 2 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1 tablespoon fresh rosemary, chopped 2 teaspoon Dijon mustard Freshly ground black pepper, to taste 4 (5-oz./142 g) lamb chops Salt, to taste 1. In a small pan, heat 1 tablespoon of olive oil over medium heat and sauté the onion and garlic for about 4-5 minutes. 2. Remove from the heat and transfer into a blender. 3. In the blender, add the vinegar, soy sauce, Worcestershire sauce, rosemary, mustard and black pepper and pulse until well combined. 4. While the motor is running, slowly add the remaining oil and pulse until smooth. 5. Transfer the sauce into a bowl and set aside. 6. Set the temperature of Grill to 500 degrees F (260°C)and preheat with closed lid for 15 minutes. 7. Coat the lamb chops with remaining oil and then, season with salt and black pepper evenly. 8. Arrange the chops onto the grill and cook for about 4-6 minutes per side. 9. Remove the chops from grill and serve hot alongside the sauce.

Smoked Lamb Meatballs Prep time: 15 minutes | Cook time: 1 hour | Serves 20 1 lb. (454 g) lamb shoulder, ground 3 garlic cloves, finely diced 3 tablespoon shallot, diced 1 tablespoon salt 1 egg ½ tablespoon pepper ½ tablespoon cumin ½ tablespoon smoked paprika ¼ tablespoon red pepper flakes ¼ tablespoon cinnamon ¼ cup panko breadcrumbs 1. Set to 250 Degree F(121 ° C). Combine all the ingredients in a small bowl then mix thoroughly using your hands. 2. Form golf ball-sized meatballs and place them in a baking sheet. 3. Place the baking sheet in the smoker and smoke until the internal temperature reaches 160F (71 ° C). 4. Remove the meatballs from the smoker and serve when hot.

Chinese Five-spiced Lamb Shank Prep time: 10 minutes | Cook time: 10 hours | Serves 2 2 (1¼-lb./566 g) lamb shanks 1-2 Cup water ¼ Cup brown sugar ¹⁄₃ Cup rice wine ¹⁄₃ Cup soy sauce 1 tablespoon dark sesame oil 4 (1½x½-inch) orange zest strips 2 (3-inch long) cinnamon sticks 1½ teaspoon Chinese five-spice powder 1. Set the temperature of Grill to 250 degrees F (121°C) and preheat with closed lid for 15 minutes. , using charcoal and soaked apple wood chips. 2. With a sharp knife, pierce each lamb shank at many places. 3. In a bowl, add remaining all ingredients and mix until sugar is dissolved. 4. In a large foil pan, place the lamb shanks and top with sugar mixture evenly. 5. Place the foil pan onto the grill and cook for about 8-10 hours, flipping after every 30 minutes. (If required, add enough water to keep the liquid ½-inch over). 6. Remove from the grill and serve hot.

Tarragon Spiced Grilled Lamb Prep time: 10 minutes | Cook time: 10 Minutes | Serves 4 ¼ cup brown sugar 2 tablespoon ginger, ground 2 tablespoon tarragon, dried 1 tablespoon cinnamon, ground 1 tablespoon black pepper, ground 1 tablespoon garlic powder ½ tablespoon salt 4 lamb chops 1. In a mixing bowl, mix sugar, ginger, dried tarragon, cinnamon, black pepper, garlic, and salt. 2. Rub the lamb chops with the seasoning and place it on a plate. Refrigerate for an hour to marinate. 3. Preheat the grill to high heat then brush the grill grate with oil. 4. Arrange the lamb chops on the grill grate in a single layer and cook for 5 minutes on each side. 5. Serve and enjoy.

Black Pepper Spiced Pork Chops Prep time: 5 minutes | Cook time: 55 minutes | Serves 4 4 (8-ounce / 227-g) pork chops, bone-in or boneless Salt and freshly ground black pepper, to taste 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180ºF (82ºC). 2. Season the pork chops on both sides with salt and pepper. 3. Place the chops directly on the grill grate and smoke for 30 minutes. 4. Increase the grill’s temperature to 350ºF (177ºC). Continue to cook the chops until their internal temperature reaches 145ºF (63ºC). 5. Remove the pork chops from the grill and let them rest for 5 minutes before serving.

Roasted and Grilled Pork Tenderloin Prep time: 5 minutes | Cook time: 5 hours | Serves 4 to 6 2 (1-pound / 454-g) pork tenderloins 1 batch Pork Rub 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180ºF (82ºC). 2. Generously season the tenderloins with the rub. Using your hands, work the rub into the meat. 3. Place the tenderloins directly on the grill grate and smoke for 4 or 5 hours, until their internal temperature reaches 145ºF (63ºC). 4. Remove the tenderloins from the grill and let them rest for 5 to 10 minutes before thinly slicing and serving.

Garlic and Soy Sauce Marinade Pork Prep time: 5 minutes | Cook time: 1½ to 2 hours | Serves 4 to 6 2 (1-pound / 454-g) pork tenderloins 1 batch Garlic and Soy Sauce Marinade Smoked salt, to taste 1. In a large zip-top bag, combine the tenderloins and marinade. Seal the bag, turn to coat, and refrigerate the pork for at least 30 minutes. 2. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180ºF (82ºC). 3. Remove the tenderloins from the marinade and season them with smoked salt. 4. Place the tenderloins directly on the grill grate and smoke for 1 hour. 5. Increase the grill’s temperature to 300ºF (149ºC) and continue to cook until the pork’s internal temperature reaches 145ºF (63ºC). 6. Remove the tenderloins from the grill and let them rest for 5 to 10 minutes, before thinly slicing and serving.

Tropical Sweet and Spicy Pork Chops Prep time: 5 minutes | Cook time: 30 minutes | Serves 4 to 6 2 (1-pound / 454-g) pork tenderloins 1 batch Sweet and Spicy Rub 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 350ºF (177ºC). 2. Generously season the tenderloins with the rub. Using your hands, work the rub into the meat. 3. Place the tenderloins directly on the grill grate and smoke until their internal temperature reaches 145ºF (63ºC). 4. Remove the tenderloins from the grill and let them rest for 5 to 10 minutes, before thinly slicing and serving.

Honeyed BBQ Pork Belly Prep time: 5 minutes | Cook time: 1 hour | Serves 8 to 10 1 (3-pound / 1.4-kg) skinless pork belly, cut into 1½- to 2-inch cubes 1 batch Brown Sugar Rub ½ cup honey 1 cup Ketchup and BBQ Sauce 2 tablespoons light brown sugar 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 250ºF (121ºC). 2. Generously season the pork belly cubes with the rub. Using your hands, work the rub into the meat. 3. Place the pork cubes directly on the grill grate and smoke until their internal temperature reaches 195ºF (91ºC). 4. Transfer the cubes from the grill to an aluminum pan. Add the honey, barbecue sauce, and brown sugar. Stir to combine and coat the pork. 5. Place the pan in the grill and smoke the pork for 1 hour, uncovered. Remove the pork from the grill and serve immediately.

Grilled Bacon Strips Prep time: 5 minutes | Cook time: 30 minutes | Serves 4 to 6 1 (1-pound / 454-g) package thick-sliced bacon 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 275ºF (135ºC). 2. Place the bacon strips directly on the grill grate, being careful they do not hang over the drain pan, and smoke for 20 to 30 minutes, or until done to your liking. Serve immediately.

Maple and Honeyed Bacon Prep time: 5 minutes | Cook time: 2 hours | Serves 4 to 6 1 cup pure maple syrup 2 tablespoons honey 1 cup packed light brown sugar, divided 1 (1-pound / 454-g) package thick-sliced bacon 1. In a large airtight container, stir together the maple syrup, honey, and ½ cup of brown sugar until well mixed. Add the bacon and turn to coat. Cover the container and refrigerate overnight. 2. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 200ºF (93ºC). 3. Remove the bacon from the marinade and place it directly on the grill grate, being careful it does not hang over the drain pan. 4. Sprinkle with the remaining ½ cup of brown sugar. Smoke for about 2 hours, or until the bacon is cooked to your liking. Serve immediately.

Cajun Rubbed Honeyed Ham Prep time: 5 minutes | Cook time: 1 hour 10 minutes | Serves 10 to 16 1 (5- or 6-pound / 2.3- or 2.7-kg) bone-in smoked ham 1 batch Cajun Rub 3 tablespoons honey 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 225ºF (107ºC). 2. Generously season the ham with the rub and place it either in a pan or directly on the grill grate. Smoke it for 1 hour. 3. Drizzle the honey over the ham and continue to smoke it until the ham’s internal temperature reaches 145ºF (63ºC). 4. Remove the ham from the grill and let it rest for 5 to 10 minutes, before thinly slicing and serving.

Caramelized BBQ Ribs Prep time: 10 minutes | Cook time: 4 hours | Serves 4 to 6 2 (2- or 3-pound / 0.9- or 1.4-kg) racks baby back ribs 2 tablespoons yellow mustard 1 batch Brown Sugar Rub ½ cup plus 2 tablespoons maple syrup, divided 2 tablespoons light brown sugar 1 cup Pepsi or other non-diet cola ¼ cup Molasses BBQ Sauce 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180ºF (82ºC). 2. Remove the membrane from the backside of the ribs. This can be done by cutting just through the membrane in an X pattern and working a paper towel between the membrane and the ribs to pull it off. 3. Coat the ribs on both sides with mustard and season them with the rub. Using your hands, work the rub into the meat. 4. Place the ribs directly on the grill grate and smoke for 3 hours. 5. Remove the ribs from the grill and place them, bone-side up, on enough aluminum foil to wrap the ribs completely. 6. Drizzle 2 tablespoons of maple syrup over the ribs and sprinkle them with 1 tablespoon of brown sugar. Flip the ribs and repeat the maple syrup and brown sugar application on the meat side. 7. Increase the grill’s temperature to 300ºF (149ºC). 8. Fold in three sides of the foil around the ribs and add the cola. Fold in the last side, completely enclosing the ribs and liquid. Return the ribs to the grill and cook for 30 to 45 minutes. 9. Remove the ribs from the grill and unwrap them from the foil. 10. In a small bowl, stir together the barbecue sauce and remaining 6

tablespoons of maple syrup. Use this to baste the ribs. Return the ribs to the grill, without the foil, and cook for 15 minutes to caramelize the sauce. 11. Cut into individual ribs and serve immediately.

Brown Sugar Rubbed Ribs with BBQ Prep time: 5 minutes | Cook time: 15 minutes | Serves 4 to 8 2 (2- or 3-pound / 0.9- or 1.4-kg) racks spare ribs 2 tablespoons yellow mustard 1 batch Brown Sugar Rub ¼ cup Molasses BBQ Sauce 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 225ºF (107ºC). 2. Remove the membrane from the backside of the ribs. This can be done by cutting just through the membrane in an X pattern and working a paper towel between the membrane and the ribs to pull it off. 3. Coat the ribs on both sides with mustard and season with the rub. Using your hands, work the rub into the meat. 4. Place the ribs directly on the grill grate and smoke until their internal temperature reaches between 190ºF (88ºC) and 200ºF (93ºC). 5. Baste both sides of the ribs with barbecue sauce. 6. Increase the grill’s temperature to 300ºF (149ºC) and continue to cook the ribs for 15 minutes more. 7. Remove the racks from the grill, cut them into individual ribs, and serve immediately.

Pepsi Pork Ribs Prep time: 5 minutes | Cook time: 1 hour | Serves 12 to 15 2 pounds (907 g) country-style ribs 1 batch Brown Sugar Rub 2 tablespoons light brown sugar 1 cup Pepsi or other cola ¼ cup Molasses BBQ Sauce 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180ºF (82ºC). 2. Sprinkle the ribs with the rub and use your hands to work the rub into the meat. 3. Place the ribs directly on the grill grate and smoke for 3 hours. 4. Remove the ribs from the grill and place them on enough aluminum foil to wrap them completely. Dust the brown sugar over the ribs. 5. Increase the grill’s temperature to 300ºF (149ºC). 6. Fold in three sides of the foil around the ribs and add the cola. Fold in the last side, completely enclosing the ribs and liquid. Return the ribs to the grill and cook for 45 minutes. 7. Remove the ribs from the foil and place them on the grill grate. Baste all sides of the ribs with barbecue sauce. Cook for 15 minute more to caramelize the sauce. 8. Remove the ribs from the grill and serve immediately.

Coriander Spiced Pork Loin Roast Prep time: 15 minutes | Cook time: 3 hours | Serves 8 ¼ cup finely ground coffee ¼ cup paprika ¼ cup garlic powder 2 tablespoons chili powder 1 tablespoon packed light brown sugar 1 tablespoon ground allspice 1 tablespoon ground coriander 1 tablespoon freshly ground black pepper 2 teaspoons ground mustard 1½ teaspoons celery seeds 1 (1½- to 2-pound / 680- to 907-g) pork loin roast 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 250ºF (121ºC). 2. In a small bowl, combine the ground coffee, paprika, garlic powder, chili powder, brown sugar, allspice, coriander, pepper, mustard, and celery seeds to create a rub, and generously apply it to the pork loin roast. 3. Place the pork loin on the grill, fat-side up, close the lid, and roast for 3 hours, or until a meat thermometer inserted in the thickest part of the meat reads 160ºF (71ºC). 4. Let the pork rest for 5 minutes before slicing and serving.

Garlicky Pork Pineapple Kebabs Prep time: 15 minutes | Cook time: 1 to 4 hours | Serves 12 to 15 1 (20-ounce / 567-g) bottle hoisin sauce ½ cup Sriracha ¼ cup honey ¼ cup apple cider vinegar 2 tablespoons canola oil 2 teaspoons minced garlic 2 teaspoons onion powder 1 teaspoon ground ginger 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 pounds (907 g) thick-cut pork chops or pork loin, cut into 2-inch cubes 10 ounces (284 g) fresh pineapple, cut into chunks 1 red onion, cut into wedges 1 bag mini sweet peppers, tops removed and seeded 12 metal or wooden skewers (soaked in water for 30 minutes if wooden) 1. In a small bowl, stir together the hoisin, Sriracha, honey, vinegar, oil, minced garlic, onion powder, ginger, salt, and black pepper to create the marinade. Reserve ¼ cup for basting. 2. Toss the pork cubes, pineapple chunks, onion wedges, and mini peppers in the remaining marinade. Cover and refrigerate for at least 1 hour or up to 4 hours. 3. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 450ºF (232ºC). 4. Remove the pork, pineapple, and veggies from the marinade; do not rinse. Discard the marinade. 5. Use the double-skewer technique to assemble the kebabs. Thread

each of 6 skewers with a piece of pork, a piece of pineapple, a piece of onion, and a sweet mini pepper, making sure that the skewer goes through the left side of the ingredients. 6. Repeat the threading on each skewer two more times. Doubleskewer the kebabs by sticking another 6 skewers through the right side of the ingredients. 7. Place the kebabs directly on the grill, close the lid, and smoke for 10 to 12 minutes, turning once. They are done when a meat thermometer inserted in the pork reads 160ºF (71ºC).

Cheesy Bacon and Pork Prep time: 10 minutes | Cook time: 2 hours 30 minutes | Serves 6 ¼ cup yellow mustard 2 (1-pound / 454-g) pork tenderloins ¼ cup Pork Rub 8 ounces (227 g) cream cheese, softened 1 cup grated Cheddar cheese 1 tablespoon unsalted butter, melted 1 tablespoon minced garlic 2 jalapeño peppers, seeded and diced 1½ pounds (680 g) bacon 1. Slather the mustard all over the pork tenderloins, then sprinkle generously with the dry rub to coat the meat. 2. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 225ºF (107ºC). 3. Place the tenderloins directly on the grill, close the lid, and smoke for 2 hours. 4. Remove the pork from the grill and increase the temperature to 375ºF (191ºC). 5. In a small bowl, combine the cream cheese, Cheddar cheese, melted butter, garlic, and jalapeños. 6. Starting from the top, slice deeply along the center of each tenderloin end to end, creating a cavity. 7. Spread half of the cream cheese mixture in the cavity of one tenderloin. Repeat with the remaining mixture and the other piece of meat. 8. Securely wrap one tenderloin with half of the bacon. Repeat with the remaining bacon and the other piece of meat.

9. Transfer the bacon-wrapped tenderloins to the grill, close the lid, and smoke for about 30 minutes, or until a meat thermometer inserted in the thickest part of the meat reads 160ºF (71ºC) and the bacon is browned and cooked through. 10. Let the tenderloins rest for 5 to 10 minutes before slicing and serving.

Sauerkraut Apple mixture with Pork Prep time: 10 minutes | Cook time: 3 hours | Serves 8 1 (28-ounce / 794-g) jar or 2 (14½-ounce / 411-g) cans sauerkraut 3 Granny Smith apples, cored and chopped ¾ cup packed light brown sugar 3 tablespoons Greek seasoning 2 teaspoons dried basil leaves Extra-virgin olive oil, for rubbing 1 (2- to 2½-pound / 0.9- to 1.1-kg) pork loin roast 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 250ºF (121ºC). 2. In a large bowl, stir together the sauerkraut, chopped apples, and brown sugar. 3. Spread the sauerkraut-apple mixture in the bottom of a 9-by-13-inch baking dish. 4. In a small bowl, mix together the Greek seasoning and dried basil for the rub. 5. Oil the pork roast and apply the rub, then place it fat-side up in the baking dish, on top of the sauerkraut. 6. Transfer the baking dish to the grill, close the lid, and roast the pork for 3 hours, or until a meat thermometer inserted in the thickest part of the meat reads 160ºF (71ºC). 7. Remove the pork roast from the baking dish and let rest for 5 minutes before slicing. 8. To serve, divide the sauerkraut-apple mixture among plates and top with the sliced pork.

Pork Tenderloin with Herb Sauce Prep time: 10 minutes | Cook time: 15 minutes | Serves 4 1 pork tenderloin BBQ seasoning Fresh Herb Sauce 1 handful basil, fresh ½ handful flat-leaf parsley, fresh ¼ tablespoon garlic powder ½ cup olive oil ½ tablespoon kosher salt 1. Preheat to medium heat. Remove silver skin from the pork tenderloin and pat it dry with a paper towel. 2. Generously rub the pork with the BBQ seasoning then cook over indirect heat while turning occasionally. 3. Cook until the internal temperature reaches 145°F (63 °C). Remove the pork and let rest for 10 minutes. 4. Meanwhile, add all the fresh herb sauce ingredients in a food processor and pulse a few times. 5. Slice the pork tenderloin diagonally and spoon the sauce on top. Serve

Gingery Lamb Chops Prep time: 10 minutes | Cook time: 15 minutes | Serves 4 Pepper, to taste One teaspoon garlic powder Salt, to taste Two teaspoon tarragon One teaspoon cinnamon ¼ cup brown sugar 4 lamb chops 2 teaspoon ginger 1. Combine the salt, garlic powder, pepper, cinnamon, tarragon, ginger, and sugar. 2. Coat the lamb chops in the mixture and chill for two hours. 3. Add wood pellets to your smoker and follow your cooker’s startup procedure. Preheat your smoker, with your lid closed, until it reaches 450. 4. Place the chops on the grill, cover, and smoke for 10-15 minutes per side. Serve.

Spiced Lamb Shoulder Prep time: 10 minutes | Cook time: 2 hours 30 minutes| Serves 8 1 (5-lb/2.27 kg) bone-in lamb shoulder, trimmed 2 tablespoon olive oil 1 tablespoon fresh lemon juice 1 tablespoon fresh ginger, peeled 4-6 garlic cloves, peeled ½ tablespoon ground cumin ½ tablespoon paprika ½ tablespoon ground turmeric ½ tablespoon ground allspice Salt and freshly ground black pepper, to taste 1. With a sharp knife, score the skin of the lamb shoulder into a diamond pattern. 2. In a food processor, add remaining all ingredients and pulse until smooth. Coat the lamb shoulder with pureed mixture generously. 3. Arrange the lamb shoulder into a large baking dish and refrigerate, covered overnight. 4. Remove the baking dish of shoulder from refrigerator and set aside at room temperature for at least 1 hour before cooking. 5. Set the temperature of Grill to 225 degrees F (107°C) and preheat with closed lid for 15 minutes. Place the lamb shoulder onto the grill and cook for about 2½ hours. 6. Remove the lamb shoulder from grill and place onto a cutting board for about 20 minutes before slicing. 7. With a sharp knife, cut the lamb shoulder into desired-sized slices and serve.

Peppery Buffalo Steak Prep time: 5 minutes | Cook time: 20 minutes | Serves 4

2 ½ whole bone-in buffalo rib-eye steak 2 teaspoons cherry wood smoked salt 1 ½ tablespoons black pepper 1. Fire the Grill to 450F. Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Season the rib-eye steak with salt and pepper to taste. 3. Place the steak directly on the grill grate. Grill for 6 minutes on each side or until the internal temperature reaches 140F. 4. Remove from the grill and allow to rest before slicing.

Bacon-wrapped cocktail Sausages Prep time: 5 minutes | Cook time: 45 minutes| Serves 8 1 pound (454 g) bacon strips, halved 14 ounces (397) cocktail sausages ½ cup brown sugar 1. Place bacon strips on clean working space, roll them by using a rolling pin, and then wrap a sausage with a bacon strip, securing with a toothpick. 2. Place wrapped sausage in a casserole dish, repeat with the other sausages, place them into the casserole dish in a single layer, cover with sugar and then let them sit for 30 minutes in the refrigerator. 3. When ready to cook, switch on the grill, fill the grill hopper with apple-flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 350 degrees F (176°C) and let it preheat for a minimum of 15 minutes. 4. Meanwhile, remove the casserole dish from the refrigerator and then arrange sausage on a cookie sheet lined with parchment paper. 5. When the grill has preheated, open the lid, place cookie sheet on the grill grate, shut the grill and smoke for 30 minutes. 6. When done, transfer sausages to a dish and then serve.

Worcestershire Pork Chops Prep time: 5 minutes | Cook time: 35 minutes | Serves 4 1 (12-pound/5.4 kg) full packet brisket 2 tablespoons yellow mustard 1 batch Espresso Brisket Rub Worcestershire Mop and Spritz, for spritzing 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180°F (82°C). 2. Season the pork chops on both sides with salt and pepper. 3. Place the chops directly on the grill grate and smoke for 30 minutes. 4. Increase the grill’s temperature to 350°F (177°C). Continue to cook the chops until their internal temperature reaches 145°F (63°C). 5. Remove the pork chops from the grill and let them rest for 5 minutes before serving.

Garlic Spiced BBQ Tenderloin Prep time: 10 minutes | Cook time: 15 minutes | Serves 4 1 pork tenderloin, silver skin removed and dried BBQ seasoning Fresh herb sauce 1 handful basil, fresh ¼ tablespoon garlic powder ¼ cup olive oil ½ tablespoon kosher salt 1. Preheat the wood pellet grill to medium heat. 2. Coat the pork with BBQ seasoning then cook on semi-direct heat of the grill. Turn the pork regularly to ensure even cooking. 3. Cook until the internal temperature is 145°F(63°C) . Remove from the grill and let it rest for 10 minutes. 4. Meanwhile, make the herb sauce by pulsing all the sauce ingredients in a food processor. Pulse for a few times or until well chopped. 5. Slice the pork diagonally and spoon the sauce on top. Serve and enjoy.

Sriracha Hot Sauce Spiced Candied Bacon Prep time: 5 minutes | Cook time: 35 minutes| Serves 6 1 lb (454 g) Centre cut bacon ½ cup dark brown sugar ½ cup maple syrup 1 tablespoon sriracha hot sauce ½ tablespoon cayenne pepper 1. In a mixing bowl, combine sugar, maple syrup, sriracha sauce, and cayenne pepper. 2. Preheat the wood pellet grill to 300°F(149°C). 3. Line a baking pan with parchment paper and lay the bacon on it in a single layer. Brush the bacon with the sugar mixture until well coated. 4. Place the baking pan in the grill and cook for 20 minutes. Flip the bacon and cook for 15 more minutes. 5. Remove the bacon from the grill and let cool for 10 minutes before removing from the baking pan and serving. 6. Enjoy.

Greek Seasoned Grilled Lamb Chops Prep time: 10 minutes | Cook time: 20 minutes | Serves 8 For the Lamb: 16 lamb chops, fat trimmed 2 tablespoons Greek Freak seasoning For the Mint Sauce: 1 tablespoon chopped parsley 12 cloves of garlic, peeled 1 tablespoon chopped mint ¼ teaspoon dried oregano 1 teaspoon salt ¼ teaspoon ground black pepper ¾ cup lemon juice 1 cup olive oil 1. Prepare the mint sauce and for this, place all of its ingredients in a food processor and then pulse for 1 minute until smooth. 2. Pour ¹⁄₃ cup of the mint sauce into a plastic bag, add lamb chops in it, seal the bag, turn it upside to coat lamb chops with the sauce and then let them marinate for a minimum of 30 minutes in the refrigerator. 3. When ready to cook, switch on the grill, fill the grill hopper with apple-flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F (232°C) and let it preheat for a minimum of 15 minutes. 4. Meanwhile, remove lamb chops from the marinade and then season with Greek seasoning. 5. When the grill has preheated, open the lid, place lamb chops on the grill grate, shut the grill and smoke for 4 to 5 minutes per side until cooked to the desired level.

6. When done, transfer lamb chops to a dish and then serves.

Simple and Easy Grilled Pork Tenderloin Prep time: 5 minutes | Cook time: 4 hours | Serves 6 2 (1-pound/454 g) pork tenderloins 1 batch Pork Rub 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 180°F. 2. Generously season the tenderloins with the rub. Using your hands, work the rub into the meat. 3. Place the tenderloins directly on the grill grate and smoke for 4 or 5 hours, until their internal temperature reaches 145°F (63°C). 4. Remove the tenderloins from the grill and let them rest for 5 to 10 minutes before thinly slicing and serving.

Teriyaki Pineapple Rubbed Pork Tenderloin Prep time: 10 minutes | Cook time: 2 hours | Serves 6 1½ lb (680 g) pork tenderloin 1 can pineapple rings 1 pack Kings Hawaiian rolls 8 oz (226 g) teriyaki sauce Salt, to taste 1 tablespoon onion powder 1 tablespoon paprika ½ tablespoon garlic powder ½ tablespoon cayenne pepper 1. Preheat your to 325°F (163 °C). Add all the rub ingredients and evenly apply on the pork tenderloin. 2. Place the pork on the preheated and cook while turning every 4 minutes. Cook until the internal temperature of the meat is 145°F(63°C). 3. Meanwhile, place the pineapple rings on the grill and cook them until nicely browned. 4. As the pineapples are cooking cut the Hawaiin rolls into halves and places them on the grill until toasty brown. 5. Remove the pork and let rest for 5 minutes. 6. Assemble the sliders by put a bottom roll, followed by pork tenderloin, pineapple ring, some teriyaki sauce, and the top roll. Enjoy.

Maple and Brown Sugar infused Bacon Prep time: 5 minutes | Cook time: 40 minutes | Serves 10 Center-cut bacon - 1 lb (454 g) Brown sugar - ½ cup Maple syrup - ½ cup Hot sauce - 1 tablespoon Pepper - ½ tablespoon 1. 2. 3. 4.

Mix the maple syrup, brown sugar, hot sauce, and pepper in a bowl. Preheat your wood pellet grill to 300 ° F (149°C). Line a baking sheet and place the bacon slices on it. Generously spread the brown sugar mix on both sides of the bacon slices. 5. Place the pan on the wood pellet grill for 20 minutes. Flip the bacon pieces. 6. Leave them for another 15 minutes until the bacon looks cooked, and the sugar is melted. 7. Remove from the grill and let it stay for 10-15 minutes. Voila! Your bacon candy is ready!

Honeyed and Spiced Pork Loin Prep time: 10 minutes | Cook time: 1 hour 40 minutes | Serves 8 1 (12-oz/340 g) bottle German lager ½ Cup honey 2 tablespoon Dijon mustard 1 teaspoon dried thyme 1 teaspoon caraway seeds 1 (3-lb/1.3 kg) pork loin, silver skin removed 1 large Vidalia onion, chopped 3 garlic cloves, minced 3 tablespoon dry seasoned pork rub 1. In a bowl, add German lager, honey, Dijon mustard, thyme and caraway seeds and mix well. 2. In a large sealable Ziploc bag, place pork loin, onion, garlic and honey mixture. 3. Seal the bag and shake to coat well. Refrigerate to marinate overnight. 4. Set the temperature of Grill to 350 degrees F (176°C) and preheat with closed lid for 15 minutes. Remove the pork loin, onions and garlic from bag and place onto a plate. 5. Rub the pork loin with pork rub evenly. Place the seasoned pork, onions, and garlic into a large roasting pan. 6. Arrange the pork tenderloin, fat side pointed up. Place the marinade into a pan over medium heat and to a boil. 7. Cook for about 3-5 minutes or until the liquid reduces by half. Remove from the heat and set aside. 8. Place the roasting pan onto the grill and cook for about 1 hour. Carefully pour the reduced marinade on top of the pork loin evenly. 9. Cook for another 30-60 minutes, basting the meat with marinade occasionally.

10. Remove from the grill and place the pork loin onto a cutting board for about 10 minutes before slicing. 11. With a sharp knife, cut each pork tenderloin into desired-sized slices and serve with the topping of pan juices.

Dill pickled Short Ribs Prep time: 15 minutes | Cook time: 3 hours | Serves 6 For Mustard Sauce: 1 C. prepared yellow mustard ¼ C. red wine vinegar ¼ C. dill pickle juice 2 tablespoon soy sauce 2 tablespoon Worcestershire sauce 1 teaspoon ground ginger 1 teaspoon granulated garlic For Spice Rub: 2 tablespoon salt 2 tablespoons freshly ground black pepper 1 tablespoon white cane sugar 1 tablespoon granulated garlic For Ribs: 6 (14-oz/396 g) (4-5-inch long) beef short ribs 1. Set the temperature of Grill to 250 degrees F(121°C) and preheat with closed lid for 15 minutes, using charcoal. 2. For sauce: in a bowl, add all the ingredients and with a wire whisk, bet until well combined. 3. For rub: in a small bowl, mix together all ingredients. 4. Coat the ribs with sauce generously and then sprinkle with spice rub evenly. 5. Place the ribs onto the grill over indirect heat, bone side down and cook for about 1-1½ hours. 6. Flip the side and cook for about 45 minutes. 7. Flip the side and cook for about 45 minutes more. 8. Remove the ribs from grill and place onto a cutting board for about

10 minutes before serving. 9. With a sharp knife, cut the ribs into equal-sized individual pieces and serve.

Cinnamon and Cloves spiced Ham Prep time: 10 minutes | Cook time: 5 hours | Serves 12 1 (12- to 15-pound/6.8 kg) whole bone-in ham, fully cooked ¼ cup yellow mustard 1 cup pineapple juice ½ cup packed light brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground cloves 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 275°F (135°C). 2. Trim off the excess fat and skin from the ham, leaving a ¼-inch layer of fat. Put the ham in an aluminum foil–lined roasting pan. 3. On your kitchen stove top, in a medium saucepan over low heat, combine the mustard, pineapple juice, brown sugar, cinnamon, and cloves and simmer for 15 minutes, or until thick and reduced by about half. 4. Baste the ham with half of the pineapple–brown sugar syrup, reserving the rest for basting later in the cook. 5. Place the roasting pan on the grill, close the lid, and smoke for 4 hours. 6. Baste the ham with the remaining pineapple–brown sugar syrup and continue smoking with the lid closed for another hour, or until a meat thermometer inserted in the thickest part of the ham reads 140°F (60°C). 7. Remove the ham from the grill, tent with foil, and let rest for 20 minutes before carving.

Sesame Oil Grilled Lamb Shank Prep time: 10 minutes | Cook time: 10 hours | Serves 2 2 (1¼-lb/566g) lamb shanks 1-2 C. water ¼ C. brown sugar ¼C. rice wine ¼C. soy sauce 1 tablespoon dark sesame oil 4 (1½x½-inch) orange zest strips 2 (3-inch long) cinnamon sticks 1½ teaspoon Chinese five-spice powder 1. Set the temperature of Grill to 250 degrees F(121°C) and preheat with closed lid for 15 minutes. , using charcoal and soaked apple wood chips. 2. With a sharp knife, pierce each lamb shank at many places. 3. In a bowl, add remaining all ingredients and mix until sugar is dissolved. 4. In a large foil pan, place the lamb shanks and top with sugar mixture evenly. 5. Place the foil pan onto the grill and cook for about 8-10 hours, flipping after every 30 minutes. (If required, add enough water to keep the liquid ½-inch over). 6. Remove from the grill and serve hot.

Delicious Prime Rib Roast Prep time: 10 minutes | Cook time: 3 hours 50 minutes| Serves 10 1 (5-lb/2.2 kg) prime rib roast Salt, to taste 5 tablespoon olive oil 4 teaspoon dried rosemary, crushed 2 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon cayenne pepper Freshly ground black pepper, to taste 1. Season the roast with salt generously. 2. With a plastic wrap, cover the roast and refrigerate for about 24 hours. 3. In a bowl, mix together remaining ingredients and set aside for about 1 hour. 4. Rub the roast with oil mixture from both sides evenly. 5. Arrange the roast in a large baking sheet and refrigerate for about 612 hours. 6. Set the temperature of Grill to 230 degrees F (110 °C) and preheat with closed lid for 15 minutes, using pecan wood chips. 7. Place the roast onto the grill and cook for about 3-3½ hours. 8. Meanwhile, preheat the oven to 500 degrees F (260 °C). 9. Remove the roast from grill and place onto a large baking sheet. 10. Place the baking sheet in oven and roast for about 15-20 minutes. 11. Remove the roast from oven and place onto a cutting board for about 10-15 minutes before serving. 12. With a sharp knife, cut the roast into desired-sized slices and serve.

Citrusy Butter Pork Chops Prep time: 10 minutes | Cook time: 30 minutes | Serves 4 2 oranges, sliced into wedges 2 lemons, sliced into wedges 6 sprigs rosemary, chopped 2 sticks butter, softened 1 clove garlic, minced 4 tablespoons fresh thyme leaves, chopped 1 teaspoon black pepper 5 pork chops 1. Set the wood pellet grill to smoke. 2. Wait for it to establish fire for 5 minutes. Set temperature to high. 3. Squeeze lemons and oranges into a bowl. Stir in the rest of the ingredients except the pork chops. 4. Marinate the pork chops in the mixture for 3 hours. Grill for 10 minutes per side.

Olive Oil Grilled Lambs Steaks Prep time: 5 minutes | Cook time: 10 minutes | Serves 4 4 lamb steaks, bone-in ¼ cup olive oil 4 garlic cloves, minced 1 tablespoon rosemary, freshly chopped Salt and black pepper, to taste 1. Place the lamb in a shallow dish in a single layer. Top with oil, garlic cloves, rosemary, salt, and black pepper then flip the steaks to cover on both sides. 2. Let sit for 30 minutes to marinate. Preheat the wood pellet grill to high and brush the grill grate with oil. 3. Place the lamb steaks on the grill grate and cook until browned and the internal is slightly pink. The internal temperature should be 140 °F(60°C). 4. Let rest for 5 minutes before serving. Enjoy.

Chapter 4: Vegetable and Vegetarian recipes Yummy Honey Glazed Carrots Prep time: 10 minutes | Cook time: 35 Minutes | Serves 5 1 bunch asparagus, trimmed ends 1 lb carrots, peeled 2 tablespoon olive oil Sea salt, to taste 2 tablespoon honey Lemon zest 1. Sprinkle the asparagus with oil and sea salt. Drizzle the carrots with honey and salt. 2. Preheat the wood pellet to 165°F (74°C) with the lid closed for 15 minutes. 3. Place the carrots in the wood pellet and cook for 15 minutes. Add asparagus and cook for 20 more minutes or until cooked through. 4. Top the carrots and asparagus with lemon zest. Enjoy.

One Pan Baked Pork Beans Prep time: 10 minutes | Cook time: 3 hours | Serves 12 1 medium yellow onion diced 3 jalapenos 56 oz (1.58 kg) pork and beans ¾ cup barbeque sauce ½ cup dark brown sugar ¼ cup apple cider vinegar 2 tablespoon Dijon mustard 2 tablespoon molasses 1. Preheat the smoker to 250°F (121°C). Pour the beans along with all the liquid in a pan. Add brown sugar, barbeque sauce, Dijon mustard, apple cider vinegar, and molasses. 2. Stir. Place the pan on one of the racks. Smoke for 3 hours until thickened. Remove after 3 hours. Serve.

Cheesy Split Pea with Mushrooms Prep time: 15 minutes | Cook time: 35 Minutes | Serves 4 2tablespoon Olive Oil 3 Garlic cloves, minced 3 tablespoon Parsley, fresh and chopped 2 Carrots chopped ¹⁄₃ cup Green Peas 9 cups Water 2 teaspoon Salt ¼ teaspoon Black Pepper 1lb. (454 g) Portobello Mushrooms 1 Bay Leaf 2 Celery Ribs, chopped 1 Onion quartered ½ teaspoon Thyme, dried 6 tablespoon Parmesan Cheese, grated 1. First, keep oil, onion, and garlic in the blender pitcher. Next, select the ‘sauté’ button. 2. Once sautéed, stir in the rest of the ingredients, excluding parsley and cheese. Then, press the ‘hearty soup’ button. 3. Finally, transfer the soup among the serving bowls and garnish it with parsley and cheese.

Baked Mayo Mushrooms Prep time: 10 minutes | Cook time: 15 Minutes | Serves 8 8 mushroom caps ½ cup Parmesan cheese, grated ½ teaspoon garlic salt ¼ cup mayonnaise Pinch paprika Hot sauce 1. 2. 3. 4. 5.

Place mushroom caps in a baking pan. Mix the remaining ingredients in a bowl. Scoop the mixture onto the mushroom. Place the baking pan on the grill. Cook in the wood pellet grill at 350 degrees F (176°C) for 15 minutes while the lid is closed. 6. You can also add chopped sausage to the mixture.

Smoked Carrots and Potatoes Bowl Prep time: 5 minutes | Cook time: 35 Minutes | Serves 6 2 large carrots, peeled and chopped roughly 2 large Yukon Gold potatoes, peeled and wedged 5 tablespoons olive oil 5 tablespoons balsamic vinegar Salt and pepper, to taste 1. Fire the Grill to 400°F (204°C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Place all ingredients in a bowl and toss to coat the vegetables with the seasoning. 3. Place on a baking tray lined with foil. 4. Place on the grill grate and close the lid. Cook for 30 minutes.

Smoked Garlicky Brussels sprouts Prep time: 5 minutes | Cook time: 45 Minutes | Serves 6 1-½ pounds (680 g) Brussels sprouts 2 cloves of garlic minced 2 tablespoon extra-virgin olive oil Sea salt and cracked black pepper 1. 2. 3. 4. 5. 6. 7.

Rinse sprouts Remove the outer leaves and brown bottoms off the sprouts. Place sprouts in a large bowl then coat with olive oil. Add a coat of garlic, salt, and pepper and transfer them to the pan. Add to the top rack of the smoker with water and woodchips. Smoke for 45 minutes or until reaches 250˚F (121°C) temperature. Serve

Roasted Bacon with Green Beans Prep time: 5 minutes | Cook time: 20 Minutes | Serves 6 1-pound (454 g) green beans 4 strips bacon, cut into small pieces 4 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 teaspoon salt 1. Fire the Grill to 400F (204°C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Toss all ingredients on a sheet tray and spread out evenly. 3. Place the tray on the grill grate and roast for 20 minutes.

Smoked Watermelon Skewers Prep time: 5 minutes | Cook time: 50 Minutes | Serves 5 1 small seedless watermelon Balsamic vinegar as required Wooden skewers 1. Slice ends of small seedless watermelons 2. Slice the watermelon in 1-inch cubes. Put the cubes in a container and drizzle vinegar on the cubes of watermelon. 3. Preheat the smoker to 225°F (107°). Add wood chips and water to the smoker before starting preheating. 4. Place the cubes on the skewers. 5. Place the skewers on the smoker rack for 50 minutes. 6. Cook. Remove the skewers. Serve!

Honeyed Citrusy Asparagus and Carrots Prep time: 10 minutes | Cook time: 45 Minutes | Serves 4 1 bunch asparagus, woody ends removed 2 tablespoon olive oil 1 lb peeled carrots 2 tablespoon honey Sea salt, to taste Lemon zest, to taste 1. 2. 3. 4.

Rinse the vegetables under cold water. Splash the asparagus with oil and generously with a splash of salt. Drizzle carrots generously with honey and splash lightly with salt. Preheat your to 350F (177 ° C) with the lid closed for about 15 minutes. 5. Place the carrots first on the grill and cook for about 10-15 minutes. 6. Now place asparagus on the grill and cook both for about 15-20 minutes or until done to your liking. Top with lemon zest and enjoy.

Grilled Zucchini with Parmesan Cheese Prep time: 10 minutes | Cook time: 15 Minutes | Serves 4 4 zucchini, medium 5 tablespoon olive oil, divided 2 tablespoon red onion, finely chopped ¼ tablespoon garlic, minced ½ cup bread crumbs, dry ½ cup shredded mozzarella cheese, part-skim ½ tablespoon salt 1 tablespoon fresh mint, minced 3 tablespoon parmesan cheese, grated 1. Halve zucchini lengthwise and scoop pulp ou. Leave ¼ -inch shell. Now brush using 2 tablespoon oil, set aside, and chops the pulp. 2. Sauté onion and pulp in a skillet, large, then add garlic and cook for about 1 minute. 3. Add bread crumbs and cook while stirring for about 2 minutes until golden brown. 4. Remove everything from heat then stir in mozzarella cheese, salt, and mint. Scoop into the zucchini shells and splash with parmesan cheese. Preheat your to 375°F (191°C). 5. Place stuffed zucchini on the grill and grill while covered for about 8-10 minutes until tender. Serve warm and enjoy.

Thyme Spiced Zucchini Prep time: 10 minutes | Cook time: 10 Minutes | Serves 4 4 medium zucchini 2 tablespoons olive oil 1 tablespoon sherry vinegar 2 sprigs of thyme, leaves chopped ½ teaspoon salt ¹⁄₃ teaspoon ground black pepper 1. Switch on the grill, fill the grill hopper with oak flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 350 degrees F (176°C) and let it preheat for a minimum of 5 minutes. 2. Meanwhile, cut the ends of each zucchini, cut each in half and then into thirds and place in a plastic bag. 3. Add remaining ingredients, seal the bag, and shake well to coat zucchini pieces. 4. When the grill has preheated, open the lid, place zucchini on the grill grate, shut the grill and smoke for 4 minutes per side. 5. When done, transfer zucchini to a dish, garnish with more thyme and then serve.

Broccoli and Grilled Bacon Salad Prep time: 10 minutes | Cook time: 25 Minutes | Serves 4 1½ cups mayonnaise ½ cup sour cream ¼ cup sugar 1 bunch broccoli, cut into small pieces 1 head cauliflower, cut into small pieces 1 small red onion, chopped 6 slices bacon, cooked and crumbled (Grilled bacon works well) 1 cup shredded Cheddar cheese 1. In a small bowl, whisk together the mayonnaise, sour cream, and sugar to make a dressing. 2. In a large bowl, combine the broccoli, cauliflower, onion, bacon, and Cheddar cheese. 3. Pour the dressing over the vegetable mixture and toss well to coat. 4. Serve the salad chilled.

Vegetable Rubbed Crispy Bacon Prep time: 5 minutes | Cook time: 20 Minutes | Serves 6 6 jalapenos, fresh 4 oz (28 g) cream cheese ½ cup cheddar cheese, shredded 1 tablespoon vegetable rub 12 slices cut bacon 1. Preheat the wood pellet smoker and grill to375°F (191°C). 2. Slice the jalapenos lengthwise and scrape the seed and membrane. Rinse them with water and set aside. 3. In a mixing bowl, mix cream cheese, cheddar cheese, vegetable rub until well mixed. 4. Fill the jalapeno halves with the mixture then wrap with the bacon pieces. 5. Smoke for 20 minutes or until the bacon crispy. Serve and enjoy.

Grilled Mayo Street Corn Prep time: 15 minutes | Cook time: 25 Minutes | Serves 6 6 ears of corn on the cob, shucked 1 tablespoon olive oil Kosher salt and pepper, to taste ¼ cup mayo ¼ cup sour cream 1 tablespoon garlic paste ½ tablespoon chili powder Pinch of ground red pepper ½ cup cotija cheese, crumbled ¼ cup cilantro, chopped 6 lime wedges 1. Brush the corn with oil and sprinkle with salt. 2. Place the corn on a wood pellet grill set at 350°F(177°C). Cook for 25 minutes as you turn it occasionally. 3. Meanwhile mix mayo, cream, garlic, chili, and red pepper until well combined. 4. When the corn is cooked remove from the grill, let it rest for some minutes then brush with the mayo mixture. 5. Sprinkle cotija cheese, more chili powder, and cilantro. Serve with lime wedges. Enjoy.

Honeyed Citrusy Grilled Carrots Prep time: 10 minutes | Cook time: 30 Minutes | Serves 6 1 pound (454 g) whole carrots, with tops 1 bunch of asparagus ends trimmed Sea salt, as needed 1 teaspoon lemon zest 2 tablespoons honey 2 tablespoons olive oil 1. Switch on the grill, fill the grill hopper with flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F(232°C) and let it preheat for a minimum of 15 minutes. 2. Meanwhile, take a medium dish, place asparagus in it, season with sea salt, drizzle with oil and toss until mixed. 3. Take a medium bowl, place carrots in it, drizzle with honey, sprinkle with sea salt and toss until combined. 4. When the grill has preheated, open the lid, place asparagus and carrots on the grill grate, shut the grill and smoke for 30 minutes. 5. When done, transfer vegetables to a dish, sprinkle with lemon zest, and then serve.

Baked Sweet Potato Prep time: 5 minutes | Cook time: 40 Minutes | Serves 4 3 sweet potatoes, sliced into strips 4 tablespoons olive oil 2 tablespoons fresh rosemary, chopped Salt and pepper, to taste 1. 2. 3. 4. 5. 6. 7.

Set the wood pellet grill to 450 degrees F (232°C). Preheat it for 10 minutes. Spread the sweet potato strips in the baking pan. Toss in olive oil and sprinkle with rosemary, salt and pepper. Cook for 15 minutes. Flip and cook for another 15 minutes. Flip and cook for 10 more minutes.

Roasted Fennel and Baby Carrots Prep time: 5 minutes | Cook time: 30 Minutes | Serves 8 1-pound (454 g) slender rainbow carrots, washed and peeled 2 whole fennel bulbs, chopped 2 tablespoons extra virgin olive oil Salt, to taste 1. Fire the Grill to 500°F(260°C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Place all ingredients in a sheet tray and toss to coat with oil and seasoning. 3. Place on the grill grate and cook for 30 minutes.

Cinnamon Spiced Root Vegetables Prep time: 15 minutes | Cook time: 45 Minutes | Serves 6 1 large red onion, peeled 1 bunch of red beets, trimmed, peeled 1 large yam, peeled 1 bunch of golden beets, trimmed, peeled 1 large parsnips, peeled 1 butternut squash, peeled 1 large carrot, peeled 6 garlic cloves, peeled 3 tablespoons thyme leaves Salt as needed 1 cinnamon stick Ground black pepper as needed 3 tablespoons olive oil 2 tablespoons honey 1. Switch on the grill, fill the grill hopper with hickory flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F (232°C) and let it preheat for a minimum of 15 minutes. 2. Meanwhile, cut all the vegetables into ½-inch pieces, place them in a large bowl, add garlic, thyme, and cinnamon, drizzle with oil and toss until mixed. 3. Take a large cookie sheet, line it with foil, spread with vegetables, and then season with salt and black pepper. 4. When the grill has preheated, open the lid, place prepared cookie sheet on the grill grate, shut the grill and smoke for 45 minutes until tender. 5. When done, transfer vegetables to a dish, drizzle with honey, and then serve.

Baked Crispy Kale Chips Prep time: 5 minutes | Cook time: 45 Minutes | Serves 4 2 bunches kale, stems removed Olive oil as needed Salt and pepper, to taste 1. Fire the Grill to 350 °F (177 °C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Place all ingredients in a bowl and toss to coat the kale with oil. 3. Place on a baking tray and spread the leaves evenly on all surface. 4. Place in the grill and cook for 30 minutes or until the kale leaves become crispy.

Moms Smoked Cheesy Mushrooms Prep time: 10 minutes | Cook time: 1 hour 15 minutes | Serves 12 12-16 white mushrooms, large, cleaned and stems removed ½ cup parmesan cheese ½ cup bread crumbs, Italian 2 minced garlic cloves 2 tablespoon fresh parsley, chopped ¼ -¹⁄₃ cup olive oil Salt and pepper, to taste 1. Preheat your 375°F (191°C). Remove mushroom very bottom stem then dice the rest into small pieces. 2. Combine mushroom stems, parmesan cheese, bread crumbs, garlic, parsley, 3 tablespoon oil, pepper, and salt in a bowl, large. Combine until moist. 3. Layer mushrooms in a pan, disposable, then fill them with the mixture until heaping. Drizzle with more oil. 4. Place the pan on the grill. Smoke for about 1 hour 20 minutes until filling browns and mushrooms become tender. 5. Remove from and serve. Enjoy!

Smoked Vegetables with Chicken Seasoning Prep time: 10 minutes | Cook time: 35 Minutes | Serves 15 1 ear corn, fresh, husks and silk strands removed 1yellow squash, sliced 1 red onion, cut into wedges 1 green pepper, cut into strips 1 red pepper, cut into strips 1 yellow pepper, cut into strips 1 cup mushrooms, halved 2 tablespoon oil 2 tablespoon chicken seasoning 1. Soak the pecan wood pellets in water for an hour. Remove the pellets from water and fill the smoker box with the wet pellets. 2. Place the smoker box under the grill and close the lid. Heat the grill on high heat for 10 minutes or until smoke starts coming out from the wood chips. 3. Meanwhile, toss the veggies in oil and seasonings then transfer them into a grill basket. 4. Grill for 10 minutes while turning occasionally. Serve and enjoy.

Cabbage Mayo Veggie Slaw Prep time: 15 minutes | Cook time: 15 minutes | Serves 6 1 small or ½ large green cabbage (about 1 pound / 454 g), quartered and cored 1 small onion, peeled and quartered 2 carrots, trimmed and peeled 2 ribs celery, trimmed 1 apple, peeled, quartered, and cored ½ cup mayonnaise or smoked mayonnaise 3 tablespoons cider vinegar, or to taste 3 tablespoons sugar 1 tablespoon prepared horseradish (don’t drain) ½ teaspoon celery seeds, or to taste Coarse salt (sea or kosher) and freshly ground black pepper, to taste 1.

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Set up your smoker following the manufacturer’s instructions and preheat to 225ºF (107ºC). Add the wood as specified by the manufacturer. Thinly shred the cabbage, onion, carrots, celery, and apple on a mandoline, in a food processor fitted with a slicing or shredding disk, or with a chef’s knife. Spread out the vegetables and apple in a thin layer in 2 aluminum foil pans. Place the vegetables in their foil pans in the smoker and smoke until lightly bronzed with smoke, but still raw, 10 to 15 minutes. Do not overcook. Let the vegetables cool to room temperature. While the vegetables are cooling, make the dressing: Combine the mayonnaise, vinegar, sugar, horseradish, celery seeds, and salt and pepper to taste in a large bowl and whisk until the sugar is dissolved. Stir the vegetables into the dressing. Correct the seasoning, adding salt or vinegar as desired; the slaw should be highly seasoned. Cover the slaw and refrigerate until serving. Try to serve within a couple of hours of

mixing.

Smoked Mayo Potato Salad Prep time: 15 minutes | Cook time: 1½ hours | Serves 4 to 6 2 pounds (907 g) boiling potatoes (preferably organic), scrubbed with a stiff brush 2 tablespoons extra virgin olive oil Coarse salt (sea or kosher) and freshly ground black pepper, to taste ½ cup mayonnaise or smoked mayonnaise 3 tablespoons Dijon mustard 1 tablespoon red wine vinegar, or more to taste 2 hard-cooked eggs, peeled and coarsely chopped 2 tablespoons chopped fresh dill 2 scallions, trimmed, white parts minced, green parts thinly sliced crosswise 8 pitted green olives or pimiento-stuffed olives, thinly sliced or coarsely chopped 8 cornichons (tiny tart French pickles) or 1 dill pickle, coarsely chopped (about 3 tablespoons) 1 tablespoon drained capers, or to taste Spanish smoked paprika (pimentón), for sprinkling 1. 2. 3. 4.

5.

Cut any larger potatoes in half or quarters; leave small ones whole. The idea is for all the pieces to be bite size, about 1 inch across. Arrange the potatoes in a single layer in an aluminum foil pan. Stir in the olive oil and season with salt and pepper. Set up your smoker following the manufacturer’s instructions and preheat to 275ºF (135ºC). Add wood as specified by the manufacturer. Place the potatoes in the smoker and smoke until tender (a bamboo skewer will pierce the spuds easily), 1 to 1½ hours, or as needed. Stir a couple of times so the potatoes brown evenly. Remove the potatoes and let cool slightly (they should be warm). While the potatoes smoke, make the dressing: Combine the mayonnaise,

mustard, and vinegar in a large bowl and whisk to mix. 6. Whisk in the chopped eggs, dill, scallions, olives, pickles, and capers. Cover and refrigerate until the potatoes are ready. 7. Stir the warm potatoes into the dressing. Correct the seasoning, adding salt, pepper, and vinegar to taste; the salad should be highly seasoned. 8. You can serve the potato salad warm or chilled (cover and refrigerate, or quick-chill the salad over a bowl of ice).Transfer to a serving bowl and dust with smoked paprika before serving.

Spanish smoked Paprika with Cheesy Potato Prep time: 10 minutes | Cook time: 1 hour | Serves 4 4 large baking potatoes (12 to 14 ounces / 340 to 397 g each—preferably organic) 1½ tablespoons bacon fat or butter, melted, or extra virgin olive oil Coarse salt (sea or kosher) and freshly ground black pepper, to taste 4 strips artisanal bacon (like Nueske’s or the home-smoked bacon here), cut crosswise into ¼-inch slivers 6 tablespoons (¾ stick) cold unsalted butter, thinly sliced 2 scallions, trimmed, white and green parts finely chopped (about 4 tablespoons) 2 cups coarsely grated smoked or regular white Cheddar cheese (about 8 ounces / 227 g) ½ cup sour cream Spanish smoked paprika (pimentón) or sweet paprika, for sprinkling 1.

2. 3. 4. 5.

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Set up your smoker following the manufacturer’s instructions and preheat to 400ºF (204ºC). Add enough wood for 1 hour of smoking as specified by the manufacturer. Scrub the potatoes on all sides with a vegetable brush. Rinse well under cold running water and blot dry with paper towels. Prick each potato several times with a fork (this keeps the spud from exploding and facilitates the smoke absorption). Brush or rub the potato on all sides with the bacon fat and season generously with salt and pepper. Place the potatoes on the smoker rack. Smoke until the skins are crisp and the potatoes are tender in the center (they’ll be easy to pierce with a slender metal skewer), about 1 hour. Meanwhile, place the bacon in a cold skillet and fry over medium heat until browned and crisp, 3 to 4 minutes. Drain off the bacon fat (save the fat for future potatoes).

7.

Transfer the potatoes to a cutting board and let cool slightly. Cut each potato in half lengthwise. Using a spoon, scrape out most of the potato flesh, leaving a ¼-inch-thick shell. (It’s easier to scoop the potatoes when warm.) Cut the potato flesh into ½-inch dice and place in a bowl. 8. Add the bacon, 4 tablespoons of the butter, the scallions, and cheese to the potato flesh and gently stir to mix. 9. Stir in the sour cream and salt and pepper to taste; the mixture should be highly seasoned. Stir as little and as gently as possible so as to leave some texture to the potatoes. 10. Spoon the potato mixture back into the potato shells, mounding it in the center. Top each potato half with a thin slice of the remaining butter and sprinkle with paprika. 11. The potatoes can be prepared up to 24 hours ahead to this stage, covered, and refrigerated. 12. Just before serving, preheat your smoker to 400ºF (204ºC). Add enough wood for 30 minutes of smoking. Place the potatoes in a shallow Aluminum foil pan and re-smoke them until browned and bubbling, 15 to 20 minutes. Or you can heat them in a 400ºF (204ºC) oven.

Buttery Root Vegetable Skillet Hash Prep time: 10 minutes | Cook time: 60 minutes | Serves 2 2 pounds (907 g) root vegetables (I like to use a combination of Yukon Gold potatoes, sweet potatoes, and carrots) 1 medium-size onion, peeled 2 tablespoons extra virgin olive oil, plus extra as needed Coarse salt (sea or kosher) and freshly ground black pepper, to taste 2 teaspoons Spanish smoked paprika (pimentón; optional) 1 tablespoon butter 1.

2. 3. 4.

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Rinse the root vegetables, scrubbing them with a stiff brush, and blot dry with paper towels. I leave the peel intact; you may need to trim away any blemishes. Cut the vegetables, including the onion, into ½-inch dice. Place all the vegetables in a 10-inch cast-iron skillet or large aluminum foil pan, spreading them out in a single layer. Drizzle with olive oil and stir to mix. Season generously with salt and pepper and the paprika, if using, and stir again to mix. Add the butter. Set up your grill for indirect grilling and heat to medium-high 400ºF (204ºC). Place the pan with the vegetables on the grill grate away from the heat. Toss the wood chunks or chips on the coals. Cover the grill and smoke-roast the hash browns, stirring occasionally with tongs so they cook evenly, until browned and crisp, 40 to 60 minutes. If they start to dry out, add a little more oil. Serve directly from the skillet or pan.

Smoked Vegetables with Creamed Corn Prep time: 15 minutes | Cook time: 40 minutes | Serves 4 to 6 The Smoked Vegetables: 4 ears fresh sweet corn, husks and silk removed, or 3 cups frounceen corn kernels, thawed 1 small onion, peeled and quartered 2 tablespoons (¼ stick) butter, melted Coarse salt (sea or kosher) and freshly ground black pepper, to taste 1 poblano pepper, stemmed, cut in half lengthwise, and seeded The Creamed Corn: 1 tablespoon butter 1 tablespoon unbleached all-purpose flour 2 teaspoons Spanish smoked paprika (pimentón) or sweet paprika ½ cup dark beer 1 to 1½ cups half-and-half 1 tablespoon light or dark brown sugar 1½ cups coarsely grated Cheddar cheese 1.

Set up your smoker following the manufacturer’s instructions and preheat to 225ºF (107ºC) to 250ºF (121ºC). Add the wood as specified by the manufacturer. 2. Lightly brush the corn and onion with the butter and season with salt and pepper. Place the corn, onion, and poblano pepper on the smoker rack and smoke until lightly bronzed with smoke, 30 to 40 minutes. 3. Transfer to a cutting board and let cool. Cut the kernels off the cobs. Cut the onion and poblano into ¼-inch dice. 4. Melt the butter in a large saucepan over medium heat. Stir in the vegetables and cook until sizzling, 3 minutes. Stir in the flour and paprika and cook for 1 minute. Stir in the beer, increase the heat to medium-high, and boil for 1 minute (to cook off the alcohol).

5.

Stir in 1 cup half-and-half and the brown sugar and boil until thickened, 1 minute. 6. Reduce the heat and gently simmer the corn until thick and richly flavored, 5 to 8 minutes, stirring often. 7. Stir in the cheese and cook just long enough to melt it. If the mixture seems too thick, add more half-and-half. 8. Add salt, pepper, and additional sugar, if desired, and serve.

Cheesy Bacon with Onion Prep time: 10 minutes | Cook time: 3 hours | Makes 4 onions 4 large (12- to 14-ounces / 340- to 397-g each) sweet onions, peeled 3 tablespoons unsalted butter 4 strips artisanal bacon (like Nueske’s or the Made-from-Scratch Bacon here), cut crosswise into ¼-inch slivers 4 jalapeño peppers, seeded and diced (for spicier onions, leave the seeds in) ½ cup barbecue sauce (use your favorite) ½ cup grated Cheddar or pepper Jack cheese (optional) 1.

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5. 6. 7. 8.

Using a sharp paring knife and starting at the top (opposite the root), cut an inverted cone-shaped cavity about 2 inches across the top and 2 inches deep in each onion. (The core should come out in a cone-shaped plug.) Chop the pieces you remove. Melt 1 tablespoon of the butter in a medium-size skillet. Add the chopped onion, bacon, and jalapeños and cook over medium heat, stirring occasionally, until lightly browned, 4 minutes. Place a spoonful of the filling in the cavity of each onion. Divide the remaining 2 tablespoons of butter into 4 pats and place one on top of each onion. (The onions can be prepared several hours ahead to this stage. Place them on a plate, cover with plastic wrap, and refrigerate.) Set up your smoker following the manufacturer’s instructions and preheat to 225ºF (107ºC) to 250ºF (121ºC). Add the wood as specified by the manufacturer. Place the onions on grill rings or in a shallow aluminum foil pan. Smoke until gently yielding when squeezed on the sides, about 2 hours. Place 2 tablespoons of the barbecue sauce on each onion and top with 2 tablespoons of the cheese, if using. Continue smoking the onions for another 30 to 60 minutes. To test for doneness, squeeze the sides of the onion—they should be soft and easy to pierce with a metal skewer. Transfer the onions to a platter or plates for serving.

Mushroom Scallion Bread Pudding Prep time: 15 minutes | Cook time: 1 hour | Serves 8 1 loaf (1 pound / 454 g) day-old brioche, cut into 1-inch cubes (8 to 10 cups) 12 ounces (340 g) mixed exotic mushrooms 6 tablespoons (¾ stick) unsalted butter 1 bunch scallions, trimmed, white and light green parts thinly sliced 1 rib celery, trimmed and chopped (optional) 8 fresh sage leaves, thinly slivered 1 cup coarsely chopped pecans or peeled roasted chestnuts ¼ cup Cognac or bourbon (optional) 5 large eggs (preferably organic) 3 cups heavy (whipping) cream ¼ teaspoon freshly grated nutmeg, or to taste ½ teaspoon coarse salt (sea or kosher), or to taste ½ teaspoon freshly ground black pepper, or to taste 1. 2.

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4. 5. 6.

Set up your grill for indirect grilling and preheat to medium 350ºF (177ºC). Arrange the brioche chunks in a single layer in a large aluminum foil pan. Place the pan on the grill grate away from the heat and cover the grill. For even more smoke flavor, add wood chunks or handfuls of wood chips to the coals. Indirect-grill the brioche, stirring occasionally so the cubes brown evenly, until toasted and golden brown, about 15 minutes. Set the pan of brioche aside to cool. Meanwhile, trim the ends off the mushroom stems; remove and discard the stems if using shiitakes. Wipe the mushrooms clean with a damp paper towel. Cut large mushrooms into ¼-inch slices; leave small ones whole. Melt 3 tablespoons of the butter in a 12-inch cast-iron skillet on the stove

or grill side burner over medium-high heat. 7. Add the scallions, celery, if using, and sage and cook, stirring often, until golden brown, 4 minutes. Add the mushrooms and pecans. Increase the heat to high and cook, stirring often, until the mushrooms brown and all their liquid evaporates, 5 minutes. 8. Add the Cognac, if using, and boil until only 2 tablespoons of liquid remain, 2 minutes. Remove from the heat and let cool slightly. 9. Crack the eggs into a large bowl and whisk until smooth. Whisk in the cream. 10. Stir in the mushroom mixture, then the brioche cubes. Grate in the nutmeg and stir in salt and pepper; the mixture should be highly seasoned. 11. Spoon it back into the skillet and top with the remaining 3 tablespoons butter, cut into thin slices. (The pudding can be prepared several hours ahead to this stage; cover with plastic wrap or aluminum foil and refrigerate, if you have room. But the texture will be better if you cook it right away.) 12. If you shut down the grill after toasting the brioche, fire it up again for indirect grilling and preheat to 350ºF (177ºC). Add the wood chunks or chips to the coals following the manufacturer’s instructions. 13. Cover the grill and smoke-roast the pudding until puffed and browned on top and cooked through (a skewer inserted into the center should come out clean), about 45 minutes. 14. Serve it right from the skillet. Even more reason to give thanks for Thanksgiving.

BBQ Beans with Bacon Prep time: 15 minutes | Cook time: 2½ hours | Serves 6 to 8 6 slices (6 ounces / 170 g) artisanal bacon, cut crosswise into ¼-inch slivers 1 medium-size onion, peeled and finely chopped (about 1½ cups) 1 poblano pepper, stemmed, seeded, and diced 3 cans (15 ounces / 425 g each) cooked beans, drained, rinsed, and drained again ¼ cup packed dark brown sugar, plus extra as needed ¼ cup molasses, or to taste ¼ cup barbecue sauce (use your favorite) ¼ cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 tablespoons cider vinegar, plus extra as needed ½ teaspoon liquid smoke (optional; no need to add it if you smoke the beans) Coarse salt (sea or kosher) and freshly ground black pepper, to taste 1.

2. 3.

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Cook the bacon in a heavy pot or Dutch oven over medium heat to render the fat, about 5 minutes. Spoon out and discard all but 2 tablespoons of the fat. Add the onion and poblano to the bacon and cook, stirring often, until lightly browned, 5 minutes. Stir in the beans, sugar, molasses, barbecue sauce, ketchup, Worcestershire, mustard, vinegar, and liquid smoke, if using. Add salt and pepper to taste. Set up your smoker following the manufacturer’s instructions and preheat to 225ºF (107ºC) to 250ºF (121ºC). Add the wood as specified by the manufacturer. Smoke the beans, uncovered, until thick and richly flavored, 2 to 2½ hours, or as needed, stirring from time to time so the mixture cooks

evenly. 6. If the beans start to dry out, stir in 1 cup of water, and cover the pot. Adjust the seasoning before serving, adding salt, sugar, and vinegar to taste.

Mayo Cherry Pear Salad Prep time: 5 minutes | Cook time: 0 minutes | Serves 6 1 (16-ounce / 454-g) can pear halves, drained ¼ cup mayonnaise ¼ cup shredded sharp Cheddar cheese 6 cherries, fresh (pitted) or maraschino 12 to 18 large iceberg lettuce leaves, rinsed and dried 1.

Place pear halves, cut side up, on a plate. Spoon about 2 teaspoons of the mayonnaise into the cavity of each pear. 2. Sprinkle the cheese over the mayonnaise. Top each one with a cherry. Chill the pears, covered, for at least 3 hours. 3. To serve, arrange 2 to 3 lettuce leaves on a plate and place the pear halves on top of them.

Maple based Navy Beans with Peach Prep time: 10 minutes | Cook time: 4 hours | Serves 8 2 pounds (907 g) (about 4 cups) dried navy or great northern beans ¼ cup (packed) light brown sugar Salt and freshly ground black pepper, to taste ¼ cup prepared mustard ¼ cup maple syrup ½ cup ketchup 3 cups canned peach pie filling 1 (7-ounce / 198-g) jar diced pimento peppers, drained 1.

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Place the beans in a large nonreactive bowl, and add enough cold water to cover them by 3 to 4 inches. Cover the bowl loosely with a kitchen towel and leave the beans to soak at room temperature overnight. When you are ready to cook the beans, rinse them thoroughly in fresh cold water, and drain. Place the beans in a large pot, and add water to cover. Bring to a boil, reduce the heat, and simmer for 1 hour. Drain the beans. Preheat a smoker or oven to 300ºF (149ºC). In a large bowl, combine the brown sugar, salt and pepper, mustard, maple syrup, ketchup, pie filling, and peppers. Mix well. Then add the beans and stir again. Pour the bean mixture into a large aluminum pan (for the smoker) or into a large ovenproof baking dish or Dutch oven. (You can assemble the beans to this point 1 day ahead; cover and refrigerate until you’re ready to cook them.) Add just enough water to the pan to cover everything, and cover the pan with aluminum foil. Cook in the smoker or oven until the beans are tender, about 4 hours, checking hourly to make sure they aren’t drying out (if they are, adding more water to the pan). The beans are done when the top is dark brown and bubbling. If you

want the top to be slightly crunchy, uncover the pan for the last 30 minutes of cooking. 9. Let the beans stand for about 15 minutes, then serve.

Sour Creamed Potato Salad Prep time: 15 minutes | Cook time: 20 minutes | Serves 8 2 pounds (907 g) red-skinned new potatoes 1 cup sour cream 1 teaspoon dried dill weed ½ teaspoon garlic powder ½ teaspoon onion powder ¹⁄₃ cup chopped fresh chives 1 cup mayonnaise 1 tablespoon coarsely ground black pepper 1 tablespoon salt 6 hard-boiled eggs, chopped Basic barbecue rub, for garnish (optional) 1.

2. 3. 4. 5. 6.

Wash the potatoes well. In a large heavy pot, bring water to a boil. Add the potatoes and boil for 15 to 20 minutes, or until they are tender, being careful not to overcook them, as you don’t want them mushy. Drain the potatoes in a colander, and run cold water over them to stop them from continuing to cook. Let them cool in the colander. Slice the potatoes into thin rounds, leaving the skin on. Set aside. In a medium bowl, combine the sour cream, dill, garlic powder, onion powder, chives, mayonnaise, pepper, and salt. Stir well. In a large bowl, toss the potatoes with the chopped eggs and the sour cream dressing. Cover the bowl and chill in the refrigerator for 2 hours before serving. Sprinkle top with basic barbecue rub before serving, if desired.

BBQ rubbed Cabbage Tomato Slaw Prep time: 10 minutes | Cook time: 0 minutes | Serves 12 2 small heads green cabbage, coarsely chopped 2 medium sweet onions, diced 2 ripe tomatoes, diced 3 cups mayonnaise Kosher salt, to taste Freshly ground black pepper, to taste Basic barbecue rub, optional 1.

In a large bowl, combine the cabbage, onions, tomatoes, mayonnaise, salt, and pepper. Toss thoroughly. (You can prepare this up to 6 hours in advance and store it, covered, in the refrigerator. 2. But if you do, do not add the salt until you’re ready to serve the slaw, and toss it again just before serving; otherwise, the slaw becomes watery.) 3. Garnish with basic barbecue rub, if desired. 4. Serve immediately.

Crisp Bacon Cornbread Prep time: 10 minutes | Cook time: 20 to 25 minutes | Serves 6 1 cup all-purpose flour 1 cup yellow cornmeal 1 teaspoon salt 1 egg, beaten 1 cup milk 1 cup chopped crisp pork cracklin’s or crumbled crisp bacon 1. 2. 3. 4. 5. 6. 7.

Preheat the oven to 425ºF (218ºC). In a large mixing bowl, sift the flour, cornmeal, and salt together until thoroughly combined. Add the egg and the milk, and mix until the batter is relatively smooth. Add the pork cracklin’s. If the mixture seems too dry, add a tablespoon or two of water to moisten it. Pour the batter into an 8-inch cast-iron skillet or an 8-inch square baking pan. Bake until the top is golden brown and a tester inserted into the middle of the cornbread comes out clean, 20 to 25 minutes. Remove the cornbread from the oven and allow it to cool in the pan for 10 minutes before cutting and serving.

Pineapple Lettuce Mayo Salad Prep time: 10 minutes | Cook time: 0 minutes | Serves 6 1 head iceberg lettuce 6 slices bacon, cooked and chopped, or 1 (4.1-ounce / 116-g) can bacon bits 4 hard-boiled eggs, chopped 1 cup diced fresh pineapple, or 1 (8-ounce / 227-g) can pineapple niblets, drained ¼ cup chopped green onions (scallions), white and green parts 1 cup grated sharp Cheddar cheese 1 cup mayonnaise 1 cup sugar 1 cup canned or bagged shoestring potato sticks ¾ cup dried cranberries or cherries 1. 2.

Cut the head of lettuce into bite-size pieces. In a large serving bowl, and in this order, layer the lettuce, chopped bacon, chopped eggs, pineapple, green onions, and cheese. Set aside. 3. In a small bowl, stir the mayonnaise and sugar together until well combined. 4. Drizzle the mayonnaise mixture over the salad. Scatter the potato sticks and cranberries on top of the dressing. 5. Chill the salad, covered, for 1 hour before serving.

Smoked Peppery Okra Prep time: 5 minutes | Cook time: 30 minutes | Serves 4 Nonstick cooking spray or butter, for greasing 1 pound (454 g) whole okra 2 tablespoons extra-virgin olive oil 2 teaspoons seasoned salt 2 teaspoons freshly ground black pepper 1.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 400ºF (204ºC). Alternatively, preheat your oven to 400ºF (204ºC). 2. Line a shallow rimmed baking pan with aluminum foil and coat with cooking spray. 3. Arrange the okra on the pan in a single layer. Drizzle with the olive oil, turning to coat. Season on all sides with the salt and pepper. 4. Place the baking pan on the grill grate, close the lid, and smoke for 30 minutes, or until crisp and slightly charred. Alternatively, roast in the oven for 30 minutes. Serve hot.

Cinnamon spiced Sweet Potato Chips Prep time: 10 minutes | Cook time: 45 minutes | Serves 3 2 sweet potatoes 1 quart warm water 1 tablespoon cornstarch, plus 2 teaspoons ¼ cup extra-virgin olive oil 1 tablespoon salt 1 tablespoon packed brown sugar 1 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper ½ teaspoon cayenne pepper 1. 2. 3. 4.

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Using a mandolin, thinly slice the sweet potatoes. Pour the warm water into a large bowl and add 1 tablespoon of cornstarch and the potato slices. Let soak for 15 to 20 minutes. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 375ºF (191ºC). Drain the potato slices, then arrange in a single layer on a perforated pizza pan or a baking sheet lined with aluminum foil. Brush the potato slices on both sides with the olive oil. In a small bowl, whisk together the salt, brown sugar, cinnamon, black pepper, cayenne pepper, and the remaining 2 teaspoons of cornstarch. Sprinkle this seasoning blend on both sides of the potatoes. Place the pan or baking sheet on the grill grate, close the lid, and smoke for 35 to 45 minutes, flipping after 20 minutes, until the chips curl up and become crispy. Store in an airtight container.

Cheesy Sweet Onion Prep time: 5 minutes | Cook time: 1 hour | Serves 6 Nonstick cooking spray or butter, for greasing 4 large Vidalia or other sweet onions 8 tablespoons (1 stick) unsalted butter, melted 4 chicken bouillon cubes 1 cup grated Parmesan cheese 1. 2. 3. 4. 5. 6. 7. 8. 9.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 350ºF (177ºC). Coat a high-sided baking pan with cooking spray or butter. Peel the onions and cut into quarters, separating into individual petals. Spread the onions out in the prepared pan and pour the melted butter over them. Crush the bouillon cubes and sprinkle over the buttery onion pieces, and then top with the cheese. Transfer the pan to the grill, close the lid, and smoke for 30 minutes. Remove the pan from the grill, cover tightly with aluminum foil, and poke several holes all over to vent. Place the pan back on the grill, close the lid, and smoke for an additional 30 to 45 minutes. Uncover the onions, stir, and serve hot.

Buttery Spaghetti Squash Prep time: 15 minutes | Cook time: 40 minutes | Serves 4 1 spaghetti squash 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 teaspoons garlic powder 4 tablespoons (½ stick) unsalted butter ½ cup white wine 1 tablespoon minced garlic 2 teaspoons chopped fresh parsley 1 teaspoon red pepper flakes ½ teaspoon salt ½ teaspoon freshly ground black pepper The Squash 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 375ºF (191ºC). 2. Cut off both ends of the squash, and then cut it in half lengthwise. Scoop out and discard the seeds. 3. Rub the squash flesh well with the olive oil and sprinkle on the salt, pepper, and garlic powder. 4. Place the squash cut-side up on the grill grate, close the lid, and smoke for 40 minutes, or until tender The Sauce 5. On the stove top, in a medium saucepan over medium heat, combine the butter, white wine, minced garlic, parsley, red pepper flakes, salt, and pepper, and cook for about 5 minutes, or until heated through. Reduce the heat to low and keep the sauce warm. 6. Remove the squash from the grill and let cool slightly before shredding

the flesh with a fork; discard the skin. 7. Stir the shredded squash into the garlic-wine butter sauce and serve immediately.

Simple Zucchini Ratatouille Salad Prep time: 10 minutes | Cook time: 25 minutes | Serves 6 1 whole sweet potato 1 whole red onion, diced 1 whole zucchini 1 whole squash 1 large tomato, diced Vegetable oil, as needed Salt and pepper, as needed 1. 1. 2.

Preheat grill to high setting with the lid closed for 10-15 minutes. Slice all vegetables to a ¼ inch thickness. Lightly brush each vegetable with oil and season with Veggie Shake or salt and pepper. 3. Place sweet potato, onion, zucchini, and squash on grill grate and grill for 20 minutes or until tender, turn halfway through. 4. Add tomato slices to the grill during the last 5 minutes of cooking time. 5. For presentation, alternate vegetables while layering them vertically. Enjoy!

Thyme Spiced Carrot with Fennel Prep time: 5 minutes | Cook time: 45 minutes | Serves 8 to 12 1 pound (454 g) slender rainbow carrots 2 whole fennel, bupound 2 tablespoon extra-virgin olive oil 1 teaspoon salt 1 tablespoon fresh thyme 2. 3.

4. 5. 6.

7. 8.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500 ℉ (260°C)if available. Trim the carrot tops to 1-inch. Peel the carrots and halve any larger ones so they are all about ½-inch thick. Cut the fennel bupounds lengthwise into ½” thick slices. Place the fennel and potato slices in a large mixing bowl. Drizzle with 2 tablespoons of the olive oil and a teaspoon of salt. Toss to coat the vegetables evenly with the oil. Place the carrots on a sheet pan. Drizzle with the additional 2 tablespoons of olive oil and a generous pinch of salt. Brush the olive oil over the carrots to distribute evenly. Add the potatoes and fennel slices to the sheet pan. Nestle a few sprigs of herbs into the vegetables as well. Place the pan directly on the grill grate and cook, stirring occasionally until the vegetables are browned and softened, about 35-45 minutes. Allow to cool and serve with the Smoked Romesco Sauce. Enjoy!

One Pan Cold Smoked Cheese Prep time: 5 minutes | Cook time: 2 minutes | Serves 10 Ice 1 aluminum pan, full-size and disposable 1 aluminum pan, half-size and disposable Toothpicks A block of cheese 1. Preheat the wood pellet to 165°F (74°C) with the lid closed for 15 minutes. 2. Place the small pan in the large pan. Fill the surrounding of the small pan with ice. 3. Place the cheese in the small pan on top of toothpicks then place the pan on the grill and close the lid. 4. Smoke cheese for 1 hour, flip the cheese, and smoke for 1 more hour with the lid closed. 5. Remove the cheese from the grill and wrap it in parchment paper. Store in the fridge for 2 3 days for the smoke flavor to mellow. 6. Remove from the fridge and serve. Enjoy.

Olive Roasted Garlic spiced Tomatoes Prep time: 10 minutes | Cook time: 1 hour 30 minutes | Serves 4 2 lb. large tomatoes, sliced in half Olive oil 2 tablespoons garlic, chopped 3 tablespoons parsley, chopped Salt and pepper, to taste Hot pepper sauce 1. 2. 3. 4. 5. 6.

Set the temperature to 400 °F(204°C) Preheat it for 15 minutes while the lid is closed. Add tomatoes to a baking pan. Drizzle with oil and sprinkle with garlic, parsley, salt and pepper. Roast for 1 hour and 30 minutes. Drizzle with hot pepper sauce and serve.

Chicken Tomato Soup Prep time: 15 minutes | Cook time: 35 minutes | Serves 4 ½ cup Black Beans, canned 1 Jalapeno Pepper, halved and seeds removed 1 ½- cup Chicken Stock 2 Carrots, sliced into ¼-inch pieces ½ of 1 Onion, peeled and halved ½ cup Corn 3 Garlic cloves 14-½ oz. Fire Roasted Tomatoes ¼ cup Cilantro Leaves 10 oz. Chicken Breast, diced into ½ inch For the seasoning mix: ¼ teaspoon. Chipotle 1 teaspoon. Cuminutes ½ teaspoon Sea Salt ½ teaspoon Smoked Paprika 1. Place pepper, carrots, onion, garlic cloves, and cilantro in the blender pitcher. Pulse the mixture for 3 minutes and then pour the chicken stock to it. Pulse again for another 3 minutes. 2. Next, stir in the remaining ingredients and press the ‘hearty soup’ button. Finally, transfer to the serving bowl.

Brussels sprouts with Chipotle Butter Prep time: 10 minutes | Cook time: 45 minutes | Serves 6 16 to 20 long toothpicks 1 pound (454 g) Brussels sprouts, trimmed and wilted, leaves removed ½ pound (227 g) bacon, cut in half 1 tablespoon packed brown sugar 1 tablespoon Cajun seasoning ¼ cup balsamic vinegar ¼ cup extra-virgin olive oil ¼ cup chopped fresh cilantro 2 teaspoons minced garlic 1. Soak the toothpicks in water for 15 minutes. 2. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 300°F (145 ° C). 3. Wrap each Brussels sprout in a half slice of bacon and secure with a toothpick. 4. In a small bowl, combine the brown sugar and Cajun seasoning. Dip each wrapped Brussels sprout in this sweet rub and roll around to coat. 5. Place the sprouts on a Frogmat or parchment paper–lined baking sheet on the grill grate, close the lid, and smoke for 45 minutes to 1 hour, turning as needed, until cooked evenly and the bacon is crisp. 6. In a small bowl, whisk together the balsamic vinegar, olive oil, cilantro, and garlic. 7. Remove the toothpicks from the Brussels sprouts, transfer to a plate and serve drizzled with the cilantro-balsamic sauce.

Instant Sweet Potato Wedges Prep time: 5 minutes | Cook time: 30 minutes | Serves 8 5 sweet potatoes, sliced into planks 1 tablespoon olive oil 1 teaspoon onion powder Salt and pepper, to taste 1. 2. 3. 4. 5.

Set the wood pellet grill to high. Preheat it for 15 minutes while the lid is closed. Coat the sweet potatoes with oil. Sprinkle with onion powder, salt and pepper. Grill the sweet potatoes for 15 minutes.

Veggie Seasoned Grilled Vegetables Prep time: 5 minutes | Cook time: 15 minutes | Serves 8 1 veggie tray ¼ cup vegetable oil 2 tablespoon veggie seasoning 1. 2. 3. 4. 5.

Preheat the wood pellet grill to 375°F (191°C) Toss the vegetables in oil then place on a sheet pan. Sprinkle with veggie seasoning then place on the hot grill. Grill for 15 minutes or until the veggies are cooked. Let rest then serve. Enjoy.

Smoked Beans and Dijon Mustard Salad Prep time: 10 minutes | Cook time: 20 minutes | Serves 6 1 can Great Northern Beans, rinsed and drained 1 can Red Kidney Beans, rinsed and drained 1 pound (454 g) fresh green beans, trimmed 2 tablespoons olive oil Salt and pepper, to taste 1 shallot, sliced thinly 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1. Fire the Grill to 500°F (260°C) , Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Place the beans in a sheet tray and drizzle with olive oil. Season with salt and pepper to taste. 3. Place in the grill and cook for 20 minutes. Make sure to shake the tray for even cooking. 4. Once cooked, remove the beans and place in a bowl. Allow to cool first. 5. Add the shallots and the rest of the ingredients. Season with more salt and pepper if desired. Toss to coat the beans with the seasoning.

Garlicky Russet Potato Planks Prep time: 10 minutes | Cook time: 1 hour 30 minutes | Serves 4 4-6 large russet potatoes cut into wedges ¼ cup olive oil 2 garlic cloves, minced 2 tablespoons rosemary leaves, chopped 2 teaspoon salt 1 teaspoon fresh ground black pepper 1 teaspoon sugar 1 teaspoon onion powder 1. 2. 3. 4.

Preheat your smoker to 250 °Fahrenheit (121°C) using maple wood Take a large bowl and add potatoes and olive oil Toss well Take another small bowl and stir garlic, salt, rosemary, pepper, sugar, onion powder 5. Sprinkle the mix on all sides of the potato wedge 6. Transfer the seasoned wedge to your smoker rack and smoke for 1 and ½ hours. Serve and enjoy!

Garlic spiced Butter Roasted Cauliflower Prep time: 10 minutes | Cook time: 45 minutes | Serves 5 ¼ cup olive oil Salt and pepper, to taste 1 cauliflower, fresh ½ cup butter, melted ¼ cup parmesan cheese, grated 2 garlic cloves, minced ½ tablespoon parsley, chopped 1. Preheat the wood pellet grill with the lid closed for 15 minutes. 2. Meanwhile, brush the cauliflower with oil then season with salt and pepper. 3. Place the cauliflower in a cast iron and place it on a grill grate. 4. Cook for 45 minutes or until the cauliflower is golden brown and tender. 5. Meanwhile, mix butter, cheese, garlic, and parsley in a mixing bowl. 6. In the last 20 minutes of cooking, add the butter mixture. 7. Remove the cauliflower from the grill and top with more cheese and parsley if you desire. Enjoy.

Thyme spiced Cherry Tomato Skewers Prep time: 10 minutes | Cook time: 50 minutes | Serves 4 24 cherry tomatoes ¼ cup olive oil 3tablespoon balsamic vinegar 4garlic cloves, minced 1tablespoon fresh thyme, finely chopped 1teaspoon kosher salt 1teaspoon ground black pepper 2tablespoon chives, finely chopped 1. Preheat pellet grill to 425°F (218°C). 2. In a medium-sized bowl, mix olive oil, balsamic vinegar, garlic, and thyme. Add tomatoes and toss to coat. 3. Let tomatoes sit in the marinade at room temperature for about 30 minutes. 4. Remove tomatoes from marinade and thread 4 tomatoes per skewer. 5. Season both sides of each skewer with kosher salt and ground pepper. 6. Place on grill grate and grill for about 3 minutes on each side, or until each side is slightly charred. 7. Remove from grill and allow resting for about 5 minutes. Garnish with chives, then serve and enjoy!

Canola oil Smoked Mushrooms Prep time: 10 minutes | Cook time: 45 minutes | Serves 5 4 cup portobello, whole and cleaned 1 tablespoon canola oil 1 tablespoon onion powder 1 tablespoon granulated garlic 1 tablespoon salt 1 tablespoon pepper 1. In a mixing bowl, add all the ingredients and mix well. 2. Set the wood pellet temperature to 180°F (82°C) then place the mushrooms directly on the grill. 3. Smoke the mushrooms for 30 minutes. 4. Increase the temperature to high and cook the mushrooms for a further 15 minutes. 5. Serve and enjoy.

Smoked Veggies with Mushroom Prep time: 10 minutes | Cook time: 30 minutes | Serves 6 1 cup of pecan wood chips 1 ear fresh corn, silk strands removed, and husks, cut corn into 1-inch pieces 1 medium yellow squash, ½-inch slices 1 small red onion, thin wedges 1 small green bell pepper, 1-inch strips 1 small red bell pepper, 1-inch strips 1 small yellow bell pepper, 1-inch strips 1 cup mushrooms, halved 2 tablespoon vegetable oil Vegetable seasonings 1. Take a large bowl and toss all the vegetables together in it. Sprinkle it with seasoning and coat all the vegetables well with it. 2. Place the wood chips and a bowl of water in the smoker. 3. Preheat the smoker at 100°F (37°C) or ten minutes. 4. Put the vegetables in a pan and add to the middle rack of the electric smoker. 5. Smoke for thirty minutes until the vegetable becomes tender. 6. When done, serve, and enjoy.

Cinnamon Smoked Acorn Squash Prep time: 10 minutes | Cook time: 2 hours | Serves 6 3 acorn squash, seeded and halved 3 tablespoon olive oil ¼ cup butter, unsalted 1 tablespoon cinnamon, ground 1 tablespoon chili powder 1 tablespoon nutmeg, ground ¼ cup brown sugar 1. Brush the cut sides of your squash with olive oil then cover with foil poking holes for smoke and steam to get through. 2. Preheat your to 225°F (107°C). 3. Place the squash halves on the grill with the cut side down and smoke for about 1½- 2 hours. Remove from the grill. 4. Let it sit while you prepare spiced butter. Melt butter in a saucepan then add spices and sugar stirring to combine. 5. Remove the foil form the squash halves. 6. Place 1 tablespoon of the butter mixture onto each half. 7. Serve and enjoy!

Sweet and Creamy Cabbage Slaw Prep time: 10 minutes | Cook time: 1 hour 10 minutes | Serves 10 1 head cabbage, shredded ¼ cup white vinegar ¼ cup sugar 1 teaspoon paprika ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 cup heavy (whipping) cream 1. Place the shredded cabbage in a large bowl. 2. In a small bowl, combine the vinegar, sugar, paprika, salt, and pepper. 3. Pour the vinegar mixture over the cabbage and mix well. 4. Fold in the heavy cream and refrigerate for at least 1 hour before serving.

Smoked Yellow Squash with Mushrooms Prep time: 10 minutes | Cook time: 15 minutes | Serves 6 1 ear corn, fresh, husks and silk strands removed 1 yellow squash, sliced 1 red onion, cut into wedges 1 green pepper, cut into strips 1 red pepper, cut into strips 1 yellow pepper, cut into strips 1 cup mushrooms, halved 2 tablespoon oil 2 tablespoon chicken seasoning 1. Soak the pecan wood pellets in water for an hour. Remove the pellets from water and fill the smoker box with the wet pellets. 2. Place the smoker box under the grill and close the lid. Heat the grill on high heat for 10 minutes or until smoke starts coming out from the wood chips. 3. Meanwhile, toss the veggies in oil and seasonings then transfer them into a grill basket. 4. Grill for 10 minutes while turning occasionally. Serve and enjoy.

Peppery Vegetable Medley Prep time: 15 minutes | Cook time:50 minutes | Serves 6 2 medium potatoes cut to 1 inch wedges 2 red bell peppers cut into 1 inch cubes 1 small butternut squash, peeled and cubed to 1 inch cube 1 red onion, cut to 1 inch cubes 1 cup broccoli, trimmed 2 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon fresh rosemary, minced 1 tablespoon fresh thyme, minced Kosher salt, to taste 1 teaspoon ground black pepper 1. Preheat pellet grill to 425°F (218°C). In a large bowl, combine potatoes, peppers, squash, and onion. 2. In a small bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper. Pour marinade over vegetables and toss to coat. Allow resting for about 15 minutes. 3. Place marinated vegetables into a grill basket, and place a grill basket on the grill grate. Cook for about 30-40 minutes, occasionally tossing in the grill basket. 4. Remove veggies from grill and transfer to a serving dish. Allow to cool for 5 minutes, then serve and enjoy!

Homemade Pepper Grilled Zucchini Prep time: 10 minutes | Cook time: 10 minutes | Serves 4 4 zucchini, medium 2 tablespoon olive oil 1 tablespoon sherry vinegar 2 thyme leaves pulled Salt, to taste Pepper, to taste 1. Clean zucchini, cut ends off, half each lengthwise and cut each half into thirds. 2. Combine all the other ingredients in a zip lock bag, medium, and then add spears. 3. Toss well and mix to coat the zucchini. 4. Preheat to 350°F (177°C) with the lid closed for about 15 minutes. 5. Remove spears from the zip lock bag and place them directly on your grill grate with the cut side down. 6. Cook for about 3-4 minutes until zucchini is tender and grill marks show. 7. Remove them from the grill and enjoy.

Spaghetti Squash with White Wine Sauce Prep time: 15 minutes | Cook time: 40 minutes | Serves 4 1 spaghetti squash 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 teaspoons garlic powder 4 tablespoons (½ stick) unsalted butter ½ cup white wine 1 tablespoon minced garlic 2 teaspoons chopped fresh parsley 1 teaspoon red pepper flakes ½ teaspoon salt ½ teaspoons freshly ground black pepper 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 375°F (191°C). 2. Cut off both ends of the squash, and then cut it in half lengthwise. Scoop out and discard the seeds. 3. Rub the squash flesh well with the olive oil and sprinkle on the salt, pepper, and garlic powder. 4. Place the squash cut-side up on the grill grate, close the lid, and smoke for 40 minutes, or until tender For the sauce: 5. On the stove top, in a medium saucepan over medium heat, combine the butter, white wine, minced garlic, parsley, red pepper flakes, salt, and pepper, and cook for about 5 minutes, or until heated through. Reduce the heat to low and keep the sauce warm. 6. Remove the squash from the grill and let cool slightly before

shredding the flesh with a fork; discard the skin. 7. Stir the shredded squash into the garlic-wine butter sauce and serve immediately.

Mayo Broccoli Bacon Salad Prep time: 10 minutes | Cook time: 0 minutes | Serves 4 1½ cups mayonnaise ½ cup sour cream ¼ cup sugar 1 bunch broccoli, cut into small pieces 1 head cauliflower, cut into small pieces 1 small red onion, chopped 6 slices bacon, cooked and crumbled (precooked bacon works well) 1 cup shredded Cheddar cheese 1. In a small bowl, whisk together the mayonnaise, sour cream, and sugar to make a dressing. 2. In a large bowl, combine the broccoli, cauliflower, onion, bacon, and Cheddar cheese. 3. Pour the dressing over the vegetable mixture and toss well to coat. 4. Serve the salad chilled.

Grilled Sweet Potato Squash Salad Prep time: 10 minutes | Cook time: 25 minutes | Serves 6 1 Whole sweet potato 1 Whole red onion, diced 1 Whole zucchini 1 Whole Squash 1 Large Tomato, diced As Needed vegetable oil As Needed salt and pepper 1. Preheat grill to high setting with the lid closed for 10-15 minutes. 2. Slice all vegetables to a ¼ inch thickness. 3. Lightly brush each vegetable with oil and season with Veggie Shake or salt and pepper. 4. Place sweet potato, onion, zucchini, and squash on grill grate and grill for 20 minutes or until tender, turn halfway through. 5. Add tomato slices to the grill during the last 5 minutes of cooking time. 6. For presentation, alternate vegetables while layering them vertically. Enjoy!

Coconut and Maple Bacon Prep time: 10 minutes | Cook time: 30 minutes | Serves 2 3 ½ cups flaked coconut 1 tablespoon pure maple syrup 1 tablespoon water 2 tablespoon liquid smoke 1 tablespoon soy sauce 1 teaspoon smoked paprika (optional) 1. Preheat the smoker at 325°F (163°C). Take a large mixing bowl and combine liquid smoke, maple syrup, soy sauce, and water. 2. Pour flaked coconut over the mixture. Add it to a cooking sheet. 3. Place in the middle rack of the smoker. 4. Smoke it for 30 minutes and every 7-8 minutes, keep flipping the sides. Serve and enjoy.

Orange Flavoured Sweet Potatoes Prep time: 10 minutes | Cook time: 35 minutes | Serves 6 2 lb (907 g) sweet potatoes cut into chunks 1 red onion, chopped 2 tablespoon oil 2 tablespoon orange juice 1 tablespoon roasted cinnamon 1 tablespoon salt ¼ tablespoon Chiptole chili pepper 1. Preheat the wood pellet grill to 425°F (218°C) with the lid closed. 2. Toss the sweet potatoes with onion, oil, and juice. 3. In a mixing bowl, mix cinnamon, salt, and pepper then sprinkle the mixture over the sweet potatoes. 4. Spread the potatoes on a lined baking dish in a single layer. 5. Place the baking dish in the grill and grill for 30 minutes or until the sweet potatoes get tender. 6. Serve and enjoy.

Citrusy Grilled Fingerling Potato Salad Prep time: 10 minutes | Cook time: 15 minutes | Serves 8 1 ½ pound (680 g) fingerling potatoes, halved lengthwise 1 small jalapeno, sliced 10 scallions 2 teaspoons salt 2 tablespoons rice vinegar 2 teaspoons lemon juice ½ cup olive oil, divided 1. Switch on the grill, fill the grill hopper with pecan flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F (232°C) and let it preheat for a minimum of 5 minutes. 2. Meanwhile, prepare scallions, and for this, brush them with some oil. 3. When the grill has preheated, open the lid, place scallions on the grill grate, shut the grill and smoke for 3 minutes until lightly charred. 4. Then transfer scallions to a cutting board, let them cool for 5 minutes, then cut into slices and set aside until required. 5. Brush potatoes with some oil, season with some salt and black pepper, place potatoes on the grill grate, shut the grill and smoke for 5 minutes until thoroughly cooked. 6. Then take a large bowl, pour in remaining oil, add salt, lemon juice, and vinegar and stir until combined. 7. Add grilled scallion and potatoes, toss until well mixed, taste to adjust seasoning and then serve.

Smoked Summer Watermelon Skewers Prep time: 5 minutes | Cook time: 50 minutes | Serves 5 1 small seedless watermelon Balsamic vinegar Wooden skewers 1. Slice ends of small seedless watermelons 2. Slice the watermelon in 1-inch cubes. Put the cubes in a container and drizzle vinegar on the cubes of watermelon. 3. Preheat the smoker to 225°F(107°C). Add wood chips and water to the smoker before starting preheating. 4. Place the cubes on the skewers. 5. Place the skewers on the smoker rack for 50 minutes. Cook. 6. Remove the skewers. Serve!

Smoked Cheesy Tomato Dip Prep time: 15 minutes | Cook time: 1 hour | Serves 4 8 ounces (227 g) smoked mozzarella cheese, shredded 8 ounces (227 g) Colby cheese, shredded ½ cup parmesan cheese, grated 1 cup sour cream 1 cup sun-dried tomatoes 1 and ½ teaspoon salt 1 teaspoon fresh ground pepper 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon red pepper flakes 1 garlic clove, minced ½ teaspoon onion powder French toast, serving 1. Preheat your smoker to 275 degrees Fahrenheit (135°C) using your preferred wood 2. Take a large bowl and stir in the cheeses, tomatoes, pepper, salt, basil, oregano, red pepper flakes, garlic, onion powder and mix well 3. Transfer the mix to a small metal pan and transfer to a smoker. Smoke for 1 hour. Serve with toasted French bread Enjoy!

Grilled Mayo Lettuce Salad Prep time: 10 minutes | Cook time: 20 minutes | Serves 6 ¼ cup extra virgin olive oil 2 cloves garlic, minced 1 teaspoon Dijon mustard 1 cup mayonnaise Salt and pepper,to taste 2 head Romaine lettuce ¼ cup parmesan cheese Croutons, optional 1. In a small bowl, combine the olive oil, garlic, mustard, and mayonnaise. Season with salt and pepper to taste. Mix and set aside. 2. Cut the Romaine in half lengthwise leaving the ends intact so that it does not come apart. 3. Fire the Grill to 400F (204°C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 4. Brush the Romaine lettuce with oil and place cut side down on the grill grate. Cook for 5 minutes. 5. Once cooked, chop the lettuce and place on a bowl. Toss with the salad dressing, parmesan cheese, and croutons.

Smoked Mayo Potato Salad Prep time: 10 minutes | Cook time: 30 minutes | Serves 4 2 lb (907 g) potatoes 2 tablespoons olive oil 2 cups mayonnaise 1 tablespoon white wine vinegar 1 tablespoon dry mustard ½ onion, chopped 2 celery stalks, chopped Salt and pepper, to taste 1. Coat the potatoes with oil. 2. Smoke the potatoes in the wood pellet grill at 180 degrees F for 20 minutes. 3. Increase temperature to 450 degrees F (232°C) and cook for 20 more minutes. Transfer to a bowl and let cool. 4. Peel potatoes. Slice into cubes. 5. Refrigerate for 30 minutes. Stir in the rest of the ingredients.

Jalapeño Pepper Bacon Prep time: 10 minutes | Cook time: 30 minutes | Serves 12 12 large jalapeño peppers 8 oz (227 g) cream cheese, softened 1 cup pepper jack cheese, shredded Juice of 1 lemon½ teaspoon garlic powder ¼ teaspoon kosher salt ¼ teaspoon ground black pepper 12 bacon slices, cut in half 1. Preheat pellet grill to 400°F (204°C). 2. Slice jalapeños in half lengthwise. Remove seeds and scrape sides with a spoon to remove the membrane. 3. In a medium bowl, mix cream cheese, pepper jack cheese, garlic powder, salt, and pepper until thoroughly combined. 4. Use a spoon or knife to place the cream cheese mixture into each jalapeño half. Make sure not to fill over the sides of the jalapeño half. 5. Wrap each cheese-filled pepper with a half slice of bacon. If you can’t get a secure wrap, then hold bacon and pepper together with a toothpick. 6. Place assembled poppers on the grill and cook for 15-20 minutes or until bacon is crispy. 7. Remove from grill; allow cooling, then serving and enjoying!

Crispy Cayenne spiced Sweet Potato Chips Prep time: 10 minutes | Cook time: 40 minutes | Serves 3 2 sweet potatoes 1 quart warm water 1 tablespoon cornstarch, plus 2 teaspoons ¼ cup extra-virgin olive oil 1 tablespoon salt 1 tablespoon packed brown sugar 1 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper ½ teaspoon cayenne pepper 1. Using a mandolin, thinly slice the sweet potatoes. Pour the warm water into a large bowl and add 1 tablespoon of cornstarch and the potato slices. Let soak for 15 to 20 minutes. 2. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 375°F (191°C). 3. Drain the potato slices, then arrange in a single layer on a perforated pizza pan or a baking sheet lined with aluminum foil. Brush the potato slices on both sides with the olive oil. 4. In a small bowl, whisk together the salt, brown sugar, cinnamon, black pepper, cayenne pepper, and the remaining 2 teaspoons of cornstarch. Sprinkle this seasoning blend on both sides of the potatoes. 5. Place the pan or baking sheet on the grill grate, close the lid, and smoke for 35 to 45 minutes, flipping after 20 minutes, until the chips curl up and become crispy. Store in an airtight container.

Moms favorite Sweet Cornbread Prep time: 10 minutes | Cook time: 35 minutes | Serves 12 ½ cup margarine, softened ½ cup white sugar 2 cups cornmeal 1¹⁄₃ cups all-purpose flour 4 teaspoon baking powder 1 teaspoon kosher salt 3 eggs 1½ cups milk 1 cup jalapeños, deseeded and chopped Butter, to line baking dish 1. Preheat pellet grill to 400°F (204°C). 2. Beat margarine and sugar together in a medium-sized bowl until smooth. 3. In another bowl, combine cornmeal, flour, baking powder, and salt. 4. In a third bowl, combine and whisk eggs and milk. 5. Pour ¹⁄₃ of the milk mixture and ¹⁄₃ of the flour mixture into the margarine mixture at a time, whisking just until mixed after each pour. 6. Once thoroughly combined, stir in chopped jalapeño. 7. Lightly butter the bottom of the baking dish. Pour cornbread mixture evenly into the baking dish. 8. Place dish on grill grates and close the lid. Cook for about 23-25 minutes, or until thoroughly cooked. The way to test is by inserting a toothpick into the center of the cornbread - it should come out clean once removed. 9. Remove dish from the grill and allow resting for 10 minutes before slicing and serving.

Grilled Beans with Bacon Prep time: 5 minutes | Cook time: 35 minutes | Serves 6 4 strips of bacon, chopped 1 ½ pound (680 g) green beans, ends trimmed 1 teaspoon minced garlic 1 teaspoon salt 4 tablespoons olive oil 1. Switch on the grill, fill the grill hopper with flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F (232°C) and let it preheat for a minimum of 15 minutes. 2. Meanwhile, take a sheet tray, place all the ingredients in it and toss until mixed. 3. When the grill has preheated, open the lid, place prepared sheet tray on the grill grate, shut the grill and smoke for 20 minutes until lightly browned and cooked. 4. When done, transfer green beans to a dish and then serve.

Hot and Spicy Smoked Mushrooms Prep time: 10 minutes | Cook time: 45 minutes | Serves 6 4 Cup Shiitake Mushrooms 1 tablespoon canola oil 1 teaspoon onion powder 1 teaspoon granulated garlic 1 teaspoon salt 1 teaspoon pepper 1. Combine all the ingredients together 2. Apply the mix over the mushrooms generously. 3. Preheat the smoker at 180°F (82°C). Add wood chips and half a bowl of water in the side tray. 4. Place it in the smoker and smoke for 45 minutes. Serve warm and enjoy.

Citrusy Smoked Hummus Prep time: 10 minutes | Cook time: 20 minutes | Serves 6 1 ½ cups chickpeas, rinsed and drained ¼ cup tahini 1 tablespoon garlic, minced 2 tablespoons extra virgin olive oil 1 teaspoon salt 4 tablespoons lemon juice 1. Fire the Grill to 350°F(177°C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Spread the chickpeas on a sheet tray and place on the grill grate. Smoke for 20 minutes. 3. Let the chickpeas cool at room temperature. 4. Place smoked chickpeas in a blender or food processor. Add in the rest of the ingredients. Pulse until smooth. 5. Serve with roasted vegetables if desired.

Cheese Roasted Garlicky Cauliflower Prep time: 10 minutes | Cook time: 20 minutes | Serves 6 1 head cauliflower 1 cup parmesan cheese Spice 1 tablespoon olive oil 2 cloves garlic, chopped 1 teaspoon kosher salt 1 teaspoon smoked paprika 1. Preheat pellet grill to 180°F(82°C). If applicable, set smoke setting to high. 2. Cut cauliflower into bite-size flowerets and place in a grill basket. Place basket on the grill grate and smoke for an hour. 3. Mix spice Ingredients In a small bowl while the cauliflower is smoking. Remove cauliflower from the grill after an hour and let cool. 4. Change grills temperature to 425°F(218°C). After the cauliflower has cooled, put cauliflower in a resealable bag, and pour marinade in the bag. Toss to combine in the bag. 5. Place cauliflower back in a grill basket and return to grill. Roast in the grill basket for 10-12 minutes or until the outsides begin to get crispy and golden brown. 6. Remove from grill and transfer to a serving dish. Sprinkle parmesan cheese over the cauliflower and rest for a few minutes so the cheese can melt. Serve and enjoy!

Honeyed and Herbed Root Vegetables Prep time: 15 minutes | Cook time: 45 minutes | Serves 6 1 large red onion, peeled 1 bunch of red beets, trimmed, peeled 1 large yam, peeled 1 bunch of golden beets, trimmed, peeled 1 large parsnips, peeled 1 butternut squash, peeled 1 large carrot, peeled 6 garlic cloves, peeled 3 tablespoons thyme leaves Salt as needed 1 cinnamon stick Ground black pepper as needed 3 tablespoons olive oil 2 tablespoons honey 1. Switch on the grill, fill the grill hopper with hickory flavored wood pellets, power the grill on by using the control panel, select ‘smoke’ on the temperature dial, or set the temperature to 450 degrees F(232°C) and let it preheat for a minimum of 15 minutes. 2. Meanwhile, cut all the vegetables into ½-inch pieces, place them in a large bowl, add garlic, thyme, and cinnamon, drizzle with oil and toss until mixed. 3. Take a large cookie sheet; line it with foil, spread with vegetables, and then season with salt and black pepper. 4. When the grill has preheated, open the lid, place prepared cookie sheet on the grill grate, shut the grill and smoke for 45 minutes until tender. 5. When done, transfer vegetables to a dish, drizzle with honey, and then serve.

Grilled Citrusy Broccoli Prep time: 5 minutes | Cook time: 10 minutes | Serves 2 2 cups of broccoli, fresh 1 tablespoon of canola oil 1 teaspoon of lemon pepper 1. Place the grill; grate inside the unit and close the hood. 2. Preheat the grill by turning at high for 10 minutes. Meanwhile, mix broccoli with lemon pepper and canola oil. 3. Toss well to coat the thoroughly. Place it on a grill grade once add food appears. 4. Lock the unit and cook for 3 minutes at medium. Take out and serve.

Smoked Mayo Eggs with Bacon Prep time: 10 minutes | Cook time: 50 minutes | Serves 6 6 large eggs 1 slice bacon ¼ cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon apple cider vinegar ¼ teaspoon paprika Pinch of kosher salt 1 tablespoon chives, chopped 1. Preheat pellet grill to 180°F (82°C) and turn smoke setting on, if applicable. 2. Bring a pot of water to a boil. Add eggs and hard boil eggs for about 12 minutes. 3. Remove eggs from pot and place them into an ice-water bath. Once eggs have cooled completely, peel them and slice in half lengthwise. 4. Place sliced eggs on grill, yolk side up. Smoke for 30 to 45 minutes, depending on how much smoky flavor you want. 5. While eggs smoke, cook bacon until it’s crispy. 6. Remove eggs from the grill and allow cooling on a plate. 7. Remove the yolks and place all of them in a small bowl. Place the egg whites on a plate. 8. Mash yolks with a fork and add mayonnaise, mustard, apple cider vinegar, paprika, and salt. Stir until combined. 9. Spoon a scoop of yolk mixture back into each egg white. 10. Sprinkle paprika, chives, and crispy bacon bits to garnish. Serve and enjoy!

Zucchini with Balsamic Vinaigrette Prep time: 10 minutes | Cook time: 4 hours| Serves 4 2 zucchinis, sliced in 3/4-inch-thick disks 1 red pepper, cut into strips 2 yellow squash, sliced in 3/4-inch-thick disks 1 medium red onion, cut into wedges 6 small red potatoes cut into chunks Balsamic Vinaigrette: ½ cup extra virgin olive oil ¼ teaspoon salt ¼ cup balsamic vinegar 2 teaspoon Dijon mustard ⅛ teaspoon pepper 1. For Vinaigrette: Take a medium-sized bowl and blend together olive oil, Dijon mustard, salt, pepper, and balsamic vinegar. 2. Place all the veggies into a large bowl and pour the vinaigrette mixture over it and evenly toss. 3. Put the vegetable in a pan and then smoke for 4 hours at a temperature of 225°F (107°C). 4. Serve and enjoy the food.

Potato and Tomato Stew with Beef Prep time: 15 minutes | Cook time: 2 hours| Serves 12 2 lb. (454 g) chuck roast, sliced into cubes 2 tablespoons olive oil 1 carrot, sliced into cubes 2 potatoes, sliced into cubes 4 garlic cloves, chopped 2 tablespoons tomato paste 2 cups tomato sauce 2 red bell peppers, sliced into strips 2 green bell peppers, sliced into strips 2 cups of water ½ cup cheddar cheese, grated ¼ cup liver spread Salt, to taste 1. Put the beef in a cast iron pan. Place this in the smoking cabinet. 2. Open the side dampers and sear slide. Set the temperature to 375 degrees F (191°C). 3. Smoke the beef for 1 hour and 30 minutes. Flip the beef and smoke for another 1 hour and 30 minutes. 4. Add a Dutch oven on top of the grill. Pour in the olive oil. Add the carrots and potatoes. Cook for 5 minutes. Stir in the garlic and cook for 1 minute. 5. Transfer the beef to the Dutch oven. Stir in the tomato paste, tomato sauce, bell peppers, and water. 6. Bring to a boil. Reduce temperature to 275 degrees (135C) Simmer for 1 hour. 7. Add the cheese and liver. Season with the salt.

Grilled Cheese Stuffed Zucchini Prep time: 10 minutes | Cook time: 11 minutes | Serves 8 4 zucchini 5 tablespoon olive oil 2 tablespoon red onion, chopped ¼ tablespoon garlic, minced ½ cup bread crumbs ½ cup mozzarella cheese, shredded 1 tablespoon fresh mint ½ tablespoon salt 3 tablespoon parmesan cheese 1. Cut the zucchini lengthwise and scoop out the pulp then brush the shells with oil. 2. In a non-stick skillet sauté pulp, onion, and remaining oil. Add garlic and cook for a minute. 3. Add bread crumbs and cook until golden brown. Remove from heat and stir in mozzarella cheese, fresh mint, and salt. 4. Spoon the mixture into the shells and sprinkle parmesan cheese. 5. Place in a grill and grill for 10 minutes or until the zucchini are tender.

Homemade Corn Chowder Prep time: 15 minutes | Cook time: 35 minutes | Serves 4 ¼ teaspoon Cajun Seasoning 2 tablespoon Butter, unsalted 2 tablespoon Parsley, fresh and minced 1 Onion quartered ½ cup Celery Stalks, diced ¼ teaspoon Sea Salt 2 Garlic cloves ¼ cup Heavy Cream ½ cup Carrot, diced 3 cups Corn Kernels, frozen 2-½ cups Vegetable Broth ¼ teaspoon Black Pepper, grounded 1 Red Potato, chopped 1. To start with, keep butter, onion, and garlic in the pitcher of the blender. 2. After that, press the ‘sauté’ button. 3. Next, stir in all the remaining ingredients to the pitcher and select the ‘hearty soup’ button. 4. Once the program gets over, transfer the soup to serving bowls and serve immediately. Garnish with parsley leaves.

Yummy Buttery Green Beans Prep time: 5 minutes | Cook time: 20 minutes | Serves 6 24 ounces Green Beans, trimmed 8 tablespoons butter, melted Salt and pepper, to taste 1. Fire the Grill to 500°F (260°C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Place all ingredients in a bowl and toss to coat the beans with the seasoning. 3. Place the seasoned beans in a sheet tray. 4. Cook in the grill for 20 minutes.

Fennel and Carrots with Romesco Prep time: 10 minutes | Cook time: 45 minutes | Serves 12 1 Pound (454 g) Slender Rainbow Carrots 2 Whole Fennel, bulb 2 Tablespoon extra-virgin olive oil 1 Teaspoon salt 2 Tablespoon extra-virgin olive oil To Taste salt 1 Tablespoon fresh thyme 1. When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500 ℉ (260°C)if available. 2. Trim the carrot tops to 1". Peel the carrots and halve any larger ones so they are all about ½" thick. Cut the fennel bulbs lengthwise into ½” thick slices. 3. Place the fennel and potato slices in a large mixing bowl. Drizzle with 2 Tablespoon of the olive oil and a teaspoon of salt. 4. Toss to coat the vegetables evenly with the oil. 5. Place the carrots on a sheet pan. Drizzle with the additional 2 Tablespoon of olive oil and a generous pinch of salt. Brush the olive oil over the carrots to distribute evenly. 6. Add the potatoes and fennel slices to the sheet pan. Nestle a few sprigs of herbs into the vegetables as well. 7. Place the pan directly on the grill grate and cook, stirring occasionally until the vegetables are browned and softened, about 35-45 minutes. 8. Allow to cool and serve with the Smoked Romesco Sauce. Enjoy!

Instant Crispy Kale Chips Prep time: 5 minutes | Cook time: 30 minutes | Serves 4 2 bunches kale, stems removed Olive oil as needed Salt and pepper, to taste 1. Fire the Grill to 350 ° F (177 ° C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Place all ingredients in a bowl and toss to coat the kale with oil. 3. Place on a baking tray and spread the leaves evenly on all surface. 4. Place in the grill and cook for 30 minutes or until the kale leaves become crispy.

Spicy and Citrusy Corn Prep time: 15 minutes | Cook time: 25 minutes | Serves 6 6 ears of corn on the cob, shucked 1 tablespoon olive oil Kosher salt and pepper to taste ¼ cup mayo ¼ cup sour cream 1 tablespoon garlic paste ½ tablespoon chili powder Pinch of ground red pepper ½ cup cotija cheese, crumbled ¼ cup cilantro, chopped 6 lime wedges 1. Brush the corn with oil and sprinkle with salt. 2. Place the corn on a wood pellet grill set at 350°F(177°C) . Cook for 25 minutes as you turn it occasionally. 3. Meanwhile mix mayo, cream, garlic, chili, and red pepper until well combined. 4. When the corn is cooked remove from the grill, let it rest for some minutes then brush with the mayo mixture. 5. Sprinkle cotija cheese, more chili powder, and cilantro. Serve with lime wedges. Enjoy.

Grilled Sherry Vinegar marinated Zucchini Prep time: 5 minutes | Cook time: 20 minutes | Serves 6 3 medium zucchinis, sliced into ¼ inch thick lengthwise 2 tablespoons olive oil 1 tablespoon sherry vinegar 2 thyme leaves, pulled Salt and pepper, to taste 1. Fire the Grill to 350°F (177°C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Place zucchini in a bowl and all ingredients. Gently massage the zucchini slices to coat with the seasoning. 3. Place the zucchini on the grill grate and cook for 5 minutes on each side.

Baked Mayo Mushrooms Prep time: 10 minutes | Cook time: 15 minutes | Serves 8 8 mushroom caps ½ cup Parmesan cheese, grated ½ teaspoon garlic salt ¼ cup mayonnaise Pinch paprika Hot sauce 1. 2. 3. 4. 5.

Place mushroom caps in a baking pan. Mix the remaining ingredients in a bowl. Scoop the mixture onto the mushroom. Place the baking pan on the grill. Cook in the wood pellet grill at 350 degrees F (176°C) for 15 minutes while the lid is closed.

Simple Veggie rubbed Butternut Squash Prep time: 5 minutes | Cook time: 30 minutes | Serves 4 2-pound (907 g) butternut squash 3 tablespoon extra-virgin olive oil Veggie Rub, as needed 1. Fire the Grill to 350 °F(177 °C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Slice the butternut squash into ½ inch thick and remove the seeds. Season with oil and veggie rub. 3. Place the seasoned squash in a baking tray. 4. Grill for 30 minutes.

Balsamic glazed Potato Carrots Bowl Prep time: 5 minutes | Cook time: 45 minutes | Serves 6 2 large carrots, peeled and chopped roughly 2 large Yukon Gold potatoes, peeled and wedged 5 tablespoons olive oil 5 tablespoons balsamic vinegar Salt and pepper, to taste 1. Fire the Grill to 400F (204°C). Use desired wood pellets when cooking. Close the lid and preheat for 15 minutes. 2. Place all ingredients in a bowl and toss to coat the vegetables with the seasoning. 3. Place on a baking tray lined with foil. 4. Place on the grill grate and close the lid. Cook for 30 minutes.

Chapter 5: Appetizers and Snacks Yummy Grilled Cashews Prep time: 5 minutes | Cook time: 1 hour | Serves 4 to 6 1 pound (454 g) roasted, salted cashews 1.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 120ºF (49ºC). 2. Pour the cashews onto a rimmed baking sheet and smoke for 1 hour, stirring once about halfway through the smoking time. 3. Remove the cashews from the grill, let cool, and store in an airtight container for as long as you can resist.

Delicious Grilled Eggs Prep time: 5 minutes | Cook time: 30 minutes | Serves 12 12 hardboiled eggs, peeled and rinsed 1.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 120ºF (49ºC). 2. Place the eggs directly on the grill grate and smoke for 30 minutes. They will begin to take on a slight brown sheen. 3. Remove the eggs and refrigerate for at least 30 minutes before serving. Refrigerate any leftovers in an airtight container for 1 or 2 weeks.

Homemade Smoked Cheese Prep time: 5 minutes | Cook time: 1½ hours | Serves 4 1 (2-pounds / 907-g) block medium Cheddar cheese, or your favorite cheese, quartered lengthwise 1.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill, with the lid closed, to 90ºF (32ºC). 2. Place the cheese directly on the grill grate and smoke for 2 hours, 30 minutes, checking frequently to be sure it’s not melting. If the cheese begins to melt, try flipping it. If that doesn’t help, remove it from the grill and refrigerate for about 1 hour and then return it to the cold smoker. 3. Remove the cheese, place it in a zip-top bag, and refrigerate overnight. 4. Slice the cheese and serve with crackers, or grate it and use for making a smoked mac and cheese.

Smoked Artisanal Bacon and Crab Meat Prep time: 10 minutes | Cook time: 40 minutes | Serves 6 to 8 12 large jalapeño peppers 8 ounces (227 g) cream cheese, at room temperature Finely grated zest of 1 lemon 1 teaspoon Old Bay seasoning, or to taste 8 ounces (227 g) crab meat, drained, picked over, and finely shredded or chopped Sweet or smoked paprika, for sprinkling 12 strips artisanal bacon, cut crosswise in half 1.

2. 3. 4.

5. 6. 7. 8.

Set up your smoker following the manufacturer’s instructions and preheat to 350ºF (177ºC). (Yes, I know this is hotter than the conventional low and slow method—it gives you crisper bacon.) Add the wood as specified by the manufacturer. Cut each jalapeño in half lengthwise, cutting through the stem and leaving it in place. Scrape out the seeds and veins; a grapefruit spoon or melon baller works well for this. Arrange the jalapeño halves on a wire rack, cut side up. Place the cream cheese in a mixing bowl. Add the lemon zest and Old Bay seasoning and beat with a wooden spoon until light. Gently fold in the crab. Spoon a heaping tablespoon of crab mixture into each jalapeño half, mounding it toward the center. Sprinkle with paprika. Wrap each jalapeño half with a strip of bacon (you want the filling exposed at each end). Secure the bacon with a toothpick and arrange the poppers in a single layer on the wire rack. Place the wire rack in the smoker. Smoke the poppers until the bacon and filling are browned and the peppers are tender (squeeze them between your thumb and forefinger), 30 to 40 minutes.

9.

Transfer the poppers to a platter. Let cool slightly before serving.

Smoked Honeyed Bread Prep time: 10 minutes | Cook time: 2 hours | Makes 1 loaf 2 cups unbleached all-purpose white flour or as needed 1 cup whole wheat flour or 1 additional cup white flour 1 teaspoon coarse salt (sea or kosher), plus extra for sprinkling 1¼ cups water, plus extra as needed 1 envelope (2½ teaspoons) dry yeast 2 tablespoons honey 1 tablespoon extra virgin olive oil, plus oil for the bowl, loaf pan, and top of the bread 1. 2.

3.

4. 5. 6.

7.

Set up your smoker following the manufacturer’s instructions and preheat it as low as it will go (200ºF (93ºC) or below). Spread out the flours and salt in a thin layer (not more than ¼ inch thick) in an aluminum foil pan or on a rimmed baking sheet. Place the water in another foil pan. Place the pans in the smoker and smoke until the white flour is lightly browned on the surface and tastes smoky and the water tastes smoky. Total smoking time is 15 to 20 minutes for hot-smoking or 1 to 1½ hours for cold-smoking. Let the flours cool to room temperature. The water should only cool to warm 105ºF (41ºC). Place the smoked flours, smoked salt, and yeast in a food processor and process to mix. Add the honey, olive oil, and the smoked warm water. Process in short bursts to obtain a soft, pliable dough. If the dough is too stiff, add a little more warm tap water; if too soft, add a little more flour. Alternatively, you can mix and knead the dough by hand or in a stand mixer fitted with a dough hook. Turn the dough onto a lightly floured cutting board and knead by hand into a smooth ball.

8.

Place the dough in a large lightly oiled bowl, turning it to oil both sides. Cover with plastic wrap and let the dough rise in a warm spot until doubled in bulk, 1 to 1½ hours. 9. Punch down the dough, knead it into an oblong shape, and place it in an oiled loaf pan. Cover with plastic wrap. Let the dough rise again until doubled in bulk, 30 minutes to 1 hour. 10. Meanwhile, set up a grill for indirect grilling and preheat to 400ºF (204ºC) or preheat your oven to 400ºF (204ºC). If your smoker goes up to 400ºF (204ºC), you can bake the bread in it. No need to add wood—you’ve already smoked the flour. 11. Brush the top of the loaf with a little more olive oil and sprinkle with a little salt. 12. Bake the loaf until the top is browned and firm and the bottom sounds hollow when tapped, 30 to 40 minutes. Transfer the loaf pan to a wire rack and let cool for 10 minutes. 13. Remove the bread from the pan, cool for 10 minutes more, slice crosswise and serve warm. Serve with the smoked butter and smoked honey.

Bell Pepper Tomato Soup Prep time: 15 minutes | Cook time: 1 hour | Serves 4 4 luscious red ripe tomatoes (about 2 pounds / 907 g), cut in half widthwise 1 medium-size cucumber, peeled, cut in half lengthwise, seeds scraped out ½ green or yellow bell pepper, stemmed, seeded, and cut into 2 pieces ½ red bell pepper, stemmed, seeded, and cut into 2 pieces 1 small sweet onion, peeled and cut lengthwise in quarters 1 clove garlic, peeled 3 tablespoons really good extra virgin olive oil, plus extra for drizzling About 2 tablespoons red wine or Spanish sherry vinegar ½ cup water, plus extra as needed Coarse salt (sea or kosher) and freshly ground black pepper, to taste 1 tablespoon chopped fresh chives or scallion greens 1. 2. 3.

4.

5.

Arrange the tomatoes, cucumber, peppers, and onion, cut side up, in an aluminum foil pan. Add the garlic. Set up your smoker for cold-smoking, following the manufacturer’s instructions. Add the wood as specified by the manufacturer. Place the vegetables in the smoker. Smoke until bronzed with smoke (dip your finger in one cut tomato—the juices should taste smoky), 1 hour, or as needed. The vegetables should remain raw. Cut the vegetables into 1-inch pieces, reserving the juices. Place in a food processor and process to a coarse or smooth puree (your choice). Gradually add the reserved juices, oil, vinegar, and enough water (about ½ cup) to make a pourable soup. Work in salt and pepper to taste, plus a few more drops of vinegar if needed to balance the sweetness of the vegetables. Alternatively, place the vegetables and their juices, oil, vinegar, and water in a blender and blend to your preferred consistency. Season with salt, pepper, and more vinegar. The gazpacho can be made several hours ahead to this stage, covered, and refrigerated, but taste and re-season it before serving.

6.

Ladle the gazpacho into serving bowls. Drizzle additional olive oil on top and sprinkle with the chopped chives.

One Pan Buttery Chicken Livers Prep time: 15 minutes | Cook time: 40 minutes | Serves 4 1 pound (454 g) chicken or turkey livers 1 cup hot water 1½ tablespoons coarse salt (sea or kosher) 1 teaspoon black peppercorns ½ teaspoon fresh or dried thyme leaves 1 cup ice water ½ cup dry white wine Vegetable oil, for oiling the rack About 1 tablespoon extra-virgin olive oil 1 tablespoon butter or bacon fat, for pan-frying (optional) 1. 2. 3. 4. 5. 6.

7.

8.

Trim any green or bloody spots off the livers. Make the brine: Place the hot water, salt, peppercorns, and thyme in a deep bowl and whisk until the salt dissolves. Whisk in the ice water and wine. When the mixture is cold, stir in the chicken livers. Brine, covered, in the refrigerator for 3 hours. Drain the livers in a colander and blot dry with paper towels. Oil a wire rack and arrange the livers on it. Let dry in the refrigerator for 30 minutes. Lightly brush the livers with olive oil on both sides. Meanwhile, set up your smoker following the manufacturer’s instructions and preheat to 300ºF (149ºC). Add the wood as specified by the manufacturer. Place the rack in the smoker and smoke the livers until cooked to taste, 30 to 40 minutes for pink in the center. (Make a slit in one of the livers to check for doneness.) Do not overcook. You can serve the livers hot from the smoker. To add a little crunch to the exterior, melt the butter in a large skillet over high heat. Pan-fry the

livers until seared and crusty, 1 to 2 minutes per side.

Chicken Tortilla Chips Prep time: 10 minutes | Cook time: 15 minutes | Serves 6 to 8 8 cups tortilla chips 2 cups shredded smoked brisket or chicken 1 can (15 ounces / 425 g) black beans (preferably organic and low-sodium), drained well in a colander, rinsed, and drained again 12 ounces (340 g) finely grated mixed cheeses (like Cheddar, smoked Cheddar, Jack, and/or pepper Jack; about 3 cups) 4 fresh jalapeño peppers, stemmed and thinly sliced crosswise, or ¹⁄₃ cup drained pickled jalapeño slices 4 scallions, trimmed, white and green parts thinly sliced crosswise 2 to 4 tablespoons of your favorite hot sauce (I like Cholula) or barbecue sauce ¼ cup coarsely chopped fresh cilantro (optional) 1.

2.

3. 4. 5.

6. 7.

Set up your smoker following the manufacturer’s instructions and preheat to 275ºF (135ºC). Add the wood as specified by the manufacturer. Loosely arrange one third of the tortilla chips in the grill skillet. Sprinkle one third of the shredded brisket, beans, cheese, jalapeños, and scallions on top. Shake on hot sauce. Add a second layer of these ingredients, followed by a third. Place the skillet with the nachos in your smoker and smoke until the cheese is melted and bubbling, 12 to 15 minutes. Sprinkle the cilantro on top, if using, and dig in. Yes—you eat the nachos right out of the skillet, so be careful not to burn your fingers on the rim. Smoked Nachos on the Grill Set up the grill for indirect grilling and preheat to medium-high 400ºF (204ºC). Place the nachos pan on the grate away from the heat and toss

the wood chips on the coals. Indirect-grill until the cheese is melted and bubbling, 5 minutes.

Coriander Spiced Chicken Wings Prep time: 15 minutes | Cook time: ½ to 2 hours | Serves 4 to 6 3 pounds (1.4 kg) chicken wings (about 24 pieces) ½ cup finely chopped fresh cilantro 2 teaspoons coarse salt (sea or kosher) 2 teaspoons cracked black peppercorns 2 teaspoons ground coriander (optional) 2 tablespoons Asian (dark) sesame oil Vegetable oil, for oiling the rack 6 tablespoons (¾ stick) butter 4 jalapeño peppers, thinly sliced crosswise (leave the seeds in) 6 tablespoons sriracha (or other favorite hot sauce) ¼ cup chopped dry-roasted peanuts 1. 2. 3.

4.

5.

Place the chicken wings in a large bowl. Sprinkle in ¼ cup of the cilantro, the salt, pepper, and coriander, if using, and stir to mix. Stir in the sesame oil. Cover the bowl and marinate, refrigerated, for 15 to 60 minutes (the longer they marinate, the richer the flavor). Meanwhile, set up your smoker following the manufacturer’s instructions and preheat to 375ºF (191ºC). (If your smoker’s incapable of reaching that temperature, preheat as hot as the smoker will go.) Add the wood as specified by the manufacturer. Oil the smoker rack and arrange the drumettes on it. Smoke the wings until sizzling, brown with smoke, and cooked through, 30 to 50 minutes at lower temperatures, for example, at 250ºF (121ºC), you’ll need 1½ to 2 hours. In some smokers, the pieces closest to the fire will cook faster; if this is the case, rotate the pieces so all cook evenly. To check for doneness, make a tiny cut in the thickest part of a few of the wings. The meat at the bone should be white, with no traces of red. Do not overcook. Arrange the wings on a heatproof platter.

6.

Just before serving, melt the butter in a cast-iron skillet on the stove over high heat. Add the jalapeños and cook until they sizzle and start to brown, 3 minutes. Stir in the sriracha and bring to a boil. Pour over the chicken. 7. Sprinkle the chicken with the peanuts and the remaining ¼ cup cilantro and serve at once with plenty of napkins.

Citrusy Tomato Corn Bowl Prep time: 10 minutes | Cook time: 20 minutes | Serves 6 to 8 4 luscious ripe red tomatoes (about 2 pounds / 907 g), cut in half widthwise 4 jalapeño peppers, stemmed and cut in half lengthwise (seeded for a milder salsa; seeds left in for hotter) 2 ears sweet corn, shucked 1 small sweet onion, peeled and quartered ½ cup chopped fresh cilantro ¼ cup fresh lime juice (2 to 3 limes), or to taste Coarse salt (sea or kosher) to taste Tortilla chips, for serving 1.

2.

3. 4.

5. 6.

Set up your smoker following the manufacturer’s instructions and preheat to 225ºF (107ºC). Add the wood as specified by the manufacturer. Place the tomatoes and jalapeños (both cut side up), corn, and onion in the smoker. Smoke the vegetables long enough to impart a smoke flavor (but not so long that you cook them), 15 to 20 minutes. Transfer the vegetables to a platter and let cool to room temperature. Lay the corn flat on a cutting board and slice the kernels off the cob using broad strokes of a chef’s knife. Transfer the corn kernels to a large bowl. Coarsely chop the tomatoes, jalapeños, and onion by hand or in a food processor. Add to the corn and stir in the cilantro, lime juice, and salt to taste. The salsa should be highly seasoned. Transfer the salsa to a serving bowl. Serve with chips alongside.

Grilled Brie cheese with Baguette slices Prep time: 5 minutes | Cook time: 10 minutes | Serves 4 1 Camembert or small Brie cheese (8 ounces / 227 g) 3 tablespoons pepper jelly, tomato jam, or apricot jam 1 large jalapeño pepper, stemmed and thinly sliced crosswise Grilled or toasted baguette slices or favorite crackers, for serving 1. 2.

3.

4.

5.

Set up your grill for smoke-roasting and preheat to medium-high 400ºF (204ºC). If you’re charring the plank (this step is optional, but it gives you a lot more flavor), place it directly over the fire and grill until singed on both sides, 1 to 2 minutes per side. Set aside and let cool. Place the cheese in the center of the plank. Spread the top with pepper jelly using the back of a spoon. Shingle the jalapeño slices on top so they overlap in a decorative pattern. Place the plank on the grill away from the heat and toss the wood chips or chunks on the coals. Smoke-roast the cheese until the sides are soft and beginning to bulge, 6 to 10 minutes. Serve the cheese on the plank, hot off the grill, with a basket of grilled baguette slices or your favorite crackers.

Olive Drizzled Smoked Cheese Prep time: 5 minutes | Cook time: 2 to 4 minutes | Serves 2 to 3 Vegetable oil, for oiling the grate 1 ball (8 to 12 ounces / 227 to 340 g) fresh Mozzarella, patted dry Extra virgin olive oil (optional) Coarse salt (sea or kosher) or fleur de sel, to taste (optional) 1.

Place a small mound of charcoal in the smoker firebox or to one side of a kettle grill and light it. Brush and oil the grate. When the coals glow red, place the cheese in the smoke chamber (or on the side of the kettle grill opposite the embers), as far away as possible from the fire. 2. Toss the hay on the coals and close the smoker or cover the grill. Smoke the cheese until it’s colored with smoke (but not long enough to melt it), 2 to 4 minutes. 3. Slide a spatula under the cheese and transfer it to a plate to cool. Do not grab it when hot or the deposit of smoke will come off on your fingers. 4. Serve once it has cooled to room temperature, or refrigerate until serving. (For maximum flavor, let the cheese warm to room temperature before serving.) Drizzle with olive oil and/or salt, if desired, and serve.

Cayenne Pepper spiced Bacon Pig Skewers Prep time: 10 minutes | Cook time: 30 minutes | Serves 24 Nonstick cooking spray, oil, or butter, for greasing 2 pounds (907 g) thick-cut bacon (24 slices) 24 metal skewers 1 cup packed light brown sugar 2 to 3 teaspoons cayenne pepper ½ cup maple syrup, divided 1.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 350ºF (177ºC). 2. Coat a disposable aluminum foil baking sheet with cooking spray, oil, or butter. 3. Thread each bacon slice onto a metal skewer and place on the prepared baking sheet. 4. In a medium bowl, stir together the brown sugar and cayenne. 5. Baste the top sides of the bacon with ¼ cup of maple syrup. 6. Sprinkle half of the brown sugar mixture over the bacon. 7. Place the baking sheet on the grill, close the lid, and smoke for 15 to 30 minutes. 8. Using tongs, flip the bacon skewers. Baste with the remaining ¼ cup of maple syrup and top with the remaining brown sugar mixture. 9. Continue smoking with the lid closed for 10 to 15 minutes, or until crispy. You can eyeball the bacon and smoke to your desired doneness, but the actual ideal internal temperature for bacon is 155ºF (68ºC) (if you want to try to get a thermometer into it—ha!). 10. Using tongs, carefully remove the bacon skewers from the grill. Let cool completely before handling.

Creamy Sausage Muffins Prep time: 5 minutes | Cook time: 30 minutes | Serves 4 to 5 1 pound (454 g) ground hot sausage, uncooked 8 ounces (227 g) cream cheese, softened 1 package mini filo dough shells 1. 2. 3. 4. 5.

6.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 350ºF (177ºC). In a large bowl, using your hands, thoroughly mix together the sausage and cream cheese until well blended. Place the filo dough shells on a rimmed perforated pizza pan or into a mini muffin tin. Roll the sausage and cheese mixture into 1-inch balls and place into the filo shells. Place the pizza pan or mini muffin tin on the grill, close the lid, and smoke the sausage balls for 30 minutes, or until cooked through and the sausage is no longer pink. Plate and serve warm.

Mayo Scallion and Crab Cakes Prep time: 15 minutes | Cook time: 10 minutes | Makes 30 mini crab cakes Nonstick cooking spray, oil, or butter, for greasing 1 cup panko bread crumbs, divided 1 cup canned corn, drained ½ cup chopped scallions, divided ½ red bell pepper, finely chopped 16 ounces (454 g) jumbo lump crab meat ¾ cup mayonnaise, divided 1 egg, beaten 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 teaspoons cayenne pepper, divided Juice of 1 lemon 1. 2.

3.

4. 5. 6.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 425ºF (218ºC). Spray three 12-cup mini muffin pans with cooking spray and divide ½ cup of the panko between 30 of the muffin cups, pressing into the bottoms and up the sides. (Work in batches, if necessary, depending on the number of pans you have.) In a medium bowl, combine the corn, ¼ cup of scallions, the bell pepper, crab meat, half of the mayonnaise, the egg, salt, pepper, and 1 teaspoon of cayenne pepper. Gently fold in the remaining ½ cup of bread crumbs and divide the mixture between the prepared mini muffin cups. Place the pans on the grill grate, close the lid, and smoke for 10 minutes, or until golden brown. In a small bowl, combine the lemon juice and the remaining mayonnaise,

scallions, and cayenne pepper to make a sauce. 7. Brush the tops of the mini crab cakes with the sauce and serve hot.

Chapter 6: Desserts Vanilla Flavoured Marshmallow Apples Prep time: 15 minutes | Cook time: 1 to 1½ hours | Serves 6 6 firm, sweet apples like Honey crisps or Fuji 6 tablespoons (¾ stick) unsalted butter, at room temperature ¼ cup firmly packed dark brown sugar ¼ cup dried currants ¼ cup gingersnap crumbs, graham cracker crumbs, or ground almonds ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg 1 teaspoon pure vanilla extract 6 cinnamon sticks (each 2 to 3 inches long) 3 large marshmallows, halved horizontally (optional) Regular vanilla ice cream, for serving (optional) 1.

Set up your smoker following the manufacturer’s directions and preheat to 275ºF (135ºC). 2. Core the apples, but don’t cut all the way through the bottom; the idea is to create a cavity for stuffing. 3. Beat the butter and brown sugar in a medium-size bowl until fluffy. Beat in the currants, cookie crumbs, ground cinnamon, nutmeg, and vanilla. Divide the filling evenly among the apples. Stick a cinnamon stick upright through the filling of each apple and place a marshmallow half on top, if using. 4. Arrange the apples on grill rings on the smoker rack or balance them directly on the smoker rack. Smoke the apples until the sides are soft, but not collapsing, 1 to 1½ hours. If the marshmallows start to brown too much, loosely tent the apples with aluminum foil. Serve the smoked

apples hot with ice cream on the side, if desired.

Vanilla Flavored Cheesecake Prep time: 15 minutes | Cook time: 1½ to 2 hours | Serves 8 to 10 The Crust: Vegetable oil, for oiling the pan 12 ounces (340 g) gingersnaps (about 36) or chocolate icebox cookies (about 36) 3 tablespoons light brown sugar 8 tablespoons (1 stick) unsalted butter, melted The Filling: 4 packages (8 ounces / 227 g each) cream cheese, at room temperature 1 cup firmly packed light brown sugar 2 teaspoons pure vanilla extract 2 teaspoons finely grated lemon zest 1 tablespoon fresh lemon juice 2 tablespoons (¼ stick) unsalted butter, melted 5 large eggs Burnt sugar sauce (optional) 1.

Set up your grill for indirect grilling and preheat to medium-high 400ºF (204ºC). Or preheat your oven to 400ºF (204ºC). Lightly oil the spring form pan with vegetable oil and wrap a sheet of aluminum foil around the outside. 2. Break the cookies into pieces and grind with the brown sugar to a fine powder in a food processor. You’ll want about 1¾ cups of crumbs. Add the melted butter and run the processor in short bursts to obtain a crumbly dough. 3. Press the mixture evenly across the bottom and halfway up the sides of the springform pan. Indirect-grill or bake the crust until lightly browned, 5 to 8 minutes. Transfer the pan to a wire rack and let cool. 4. Wipe out the food processor bowl. Add the cream cheese, brown sugar,

vanilla, lemon zest, lemon juice, and butter, and process until smooth. Work in the eggs one by one, processing until smooth after each addition. 5. Pour the filling into the crust. Gently tap the pan on the countertop a few times to knock out any air bubbles. 6. Set up your smoker following the manufacturer’s instructions and preheat to 225ºF (107ºC) to 250ºF (121ºC). Add the wood as specified by the manufacturer. 7. Place the cheesecake in the smoker. Smoke until the top is bronzed with smoke and the filling is set, 1½ to 2 hours. 8. To test for doneness, gently poke the side of the pan—the filling will jiggle, not ripple. Alternatively, insert a slender metal skewer in the center of the cake; it should come out clean. 9. Transfer the cheesecake in its pan to a wire rack to cool to room temperature. Refrigerate until serving; the cheesecake can be made up to 8 hours ahead. 10. Run a slender knife around the inside of the springform pan. Unclasp and remove the ring. (You’ll serve the cheesecake off the bottom of the pan.) Let the cheesecake warm slightly at room temperature before serving. 11. If serving with the sauce, pour some of it over the cheesecake and the rest into a pitcher. Cut into wedges and pass the remaining sauce.

Smoked Honey Crisp with Bacon Prep time: 15 minutes | Cook time: ¾ to 1 hour | Serves 8 The Filling: 2 strips artisanal bacon, like Nueske’s or the Made-from-Scratch Bacon here, cut crosswise into ¼-inch slivers 3 pounds (1.4 kg) crisp, sweet apples like Honeycrisps or Galas ¹⁄₃ cup packed light or dark brown sugar, or to taste 1½ tablespoons all-purpose flour 1 teaspoon finely grated lemon zest 1 teaspoon ground cinnamon Pinch of salt 3 tablespoons bourbon The Topping: 8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and placed in the freezer until icy cold ½ cup crushed gingersnap cookies or granola ½ cup all-purpose flour ½ cup granulated sugar ½ cup light or dark brown sugar Pinch of salt Regular vanilla ice cream, for serving (optional) 1. 2.

Set up your grill for indirect grilling and preheat to 400ºF (204ºC). Fry the bacon in a 10-inch cast-iron skillet over medium heat, stirring with a slotted spoon, until crisp and golden brown, 4 minutes. Transfer the bacon to a large bowl. 3. Pour off and reserve the bacon fat for another use. Don’t wipe out or wash the skillet. 4. Peel and core the apples and cut them into 1-inch pieces. Add them to the bacon. Stir in the sugar, flour, lemon zest, cinnamon, and salt. Stir in the

bourbon. 5. Taste the mixture for sweetness, adding sugar as needed. Spoon the filling into the skillet. 6. Place the butter, cookie crumbs, flour, white and brown sugars, and salt in a food processor. 7. Grind to a coarse mixture, running the processor in short bursts. Don’t overprocess; the mixture should remain loose and crumbly like sand. Sprinkle the topping over the apples. 8. Place the crisp on the grill or smoker rack away from the heat. Add the wood to the coals and cover the grill. 9. Smoke-roast the crisp until the topping is browned and bubbling, the apples are soft (they should be easy to pierce with a skewer), and the filling is thick, 45 minutes to 1 hour. 10. Serve the crisp hot off the grill or smoker. Extra points for topping it with Smoked Ice Cream.

Chocolate Pudding with Smoked Ice Cream Prep time: 15 minutes | Cook time: 60 minutes | Serves 8 1 loaf (1 pound / 454 g) brioche, cut into 1-inch cubes (about 8 cups) 3 cups heavy (whipping) cream 2 cups whole milk 1½ cups sugar Pinch of salt 1 vanilla bean 8 ounces (227 g) bittersweet chocolate, coarsely chopped 4 large eggs 2 large egg yolks 1 teaspoon pure vanilla extract (1½ teaspoons if not using the vanilla bean) Butter, for buttering the skillet Smoked ice cream, for serving (optional) 1.

2. 3. 4.

5. 6.

Set up your smoker following the manufacturer’s instructions and preheat to 225ºF (107ºC) to 250ºF (121ºC). Add the wood as specified by the manufacturer. Arrange the brioche cubes in a single layer in an aluminum foil pan and place in the smoker. Smoke, stirring occasionally so the cubes smoke evenly, until firm and toasted, 30 to 45 minutes. Meanwhile, make the custard: Place the cream, milk, sugar, and salt in a heavy saucepan. Cut the vanilla bean, if using, in half lengthwise, and scrape the tiny black seeds into the cream. Then, add the vanilla bean halves. Bring to a boil over medium heat, whisking until the sugar dissolves. Remove the pan from the heat. Remove the vanilla bean halves; you can rinse, dry, and reuse them. Whisk in half of the chocolate until melted. (Return the pan to low heat if the chocolate needs help melting.)

7.

Place the eggs, egg yolks, and vanilla extract, if using, in a large heatproof bowl and whisk until smooth. Gradually whisk in the hot cream mixture. 8. Add it little by little so as not to curdle the eggs. Add the smoked bread cubes and fold until the bread has absorbed most of the custard. 9. Butter the skillet and spoon in the pudding mixture. Sprinkle with the remaining chopped chocolate, pushing the pieces into the bread pudding with a fork. 10. Increase the heat of your smoker to 325ºF (163ºC). Some smokers won’t go that high; if not, increase the heat to 275ºF (135ºC). 11. Smoke the bread pudding until puffed and browned on top and the custard is set, 40 to 60 minutes at the higher temperature, 1 to 1½ hours at the lower temperature. (Insert a metal skewer into the center of the pudding —it should come out clean when the custard is set.) 12. Serve the bread pudding hot (with Smoked Ice Cream, if desired).

Caramelized Egg Bake Prep time: 10 minutes | Cook time: 1 to 1¼ hours | Serves 6 The Caramel: 1 cup sugar ¼ cup water The Flan: ½ cup sugar 3 large eggs 2 large egg yolks Pinch of salt 1¼ cups whole milk 1 cup half-and-half 1 regular or smoked vanilla bean, split, or 1 teaspoon pure vanilla extract 1. 2.

3. 4.

5. 6. 7.

Place the sugar and water in a heavy saucepan. Cover the pan and cook over high heat for 2 minutes. Uncover the pan and reduce the heat to medium. Swirl the pan so the sugar browns evenly, but don’t stir, and watch it carefully so it doesn’t burn or become bitter. (If it does, you’ll need to start over.) Cook until the syrup is dark golden brown and caramelized, 4 to 6 minutes. Remove the pan from the heat immediately. Take care not to get any molten sugar on your hands. Carefully pour the caramel into the ramekins, rotating each to coat the bottom and sides with it. (Wear grill gloves if necessary to protect your hands and arms.) Breathe a sigh of relief; the hard part is over. Let the caramel cool until hard. Arrange the ramekins on a rimmed baking sheet. Place the sugar, whole eggs, yolks, and salt in a large heatproof bowl, and whisk just to mix. Combine the milk, half-and-half, and vanilla bean, if using, in a heavy

saucepan and heat over medium heat until very hot but not boiling. 8. Slowly whisk the hot milk mixture into the egg mixture, ½ cup at a time. 9. Strain into a large heatproof glass measuring cup, discarding the vanilla bean. (Or you can rinse it off, dry it, and reuse it another time). If using vanilla extract, whisk it in now. Let the custard cool slightly, then pour it into the caramel-coated ramekins. 10. Set up your smoker following the manufacturer’s instructions and preheat to 225ºF (107ºC) to 250ºF (121ºC). Add the wood as specified by the manufacturer. 11. Place the baking sheet with the ramekins in the smoker and smoke until the custard is set, 1 to 1¼ hours. To test for doneness, poke one of the ramekins. 12. When the flan jiggles (not ripples), it’s cooked. The internal temperature measured on an instant-read thermometer should be 180ºF (82ºC). 13. Transfer the flans to a wire rack to cool to room temperature, then refrigerate for at least 4 hours or as long as overnight before serving. 14. To unmold, run the tip of a paring knife around the inside edge of each flan. Place a plate firmly over the ramekin, invert, and shake until the flan slips loose. Spoon any caramel left in the ramekin around the flan.

Yummy Sweet Banana Bowl Prep time: 10 minutes | Cook time: 15 minutes | Serves 6 to 8 1½ cups sugar 1 (l4-ounce / 397-g) can sweetened evaporated milk 2 cups whole milk 4 eggs, separated (reserve egg whites for meringue, if using) 3 tablespoons all-purpose flour, sifted ½ (12-ounce / 340-g) box vanilla wafers (reserve a few for crumbled topping) 4 ripe bananas, thinly sliced 1 teaspoon cream of tartar (for meringue, if using) 1. 2. 3.

4. 5. 6.

7.

In a medium saucepan over medium heat, combine the sugar and both milks. Stir until the sugar is completely dissolved. Turn the heat to low. Add the egg yolks and flour to the pan. Stir until the mixture begins to thicken. Remove the pan from the heat and let the mixture cool. In a large, clear ovenproof bowl or other serving dish, layer half of the cooled custard, then half of the vanilla wafers, then half of the bananas. Repeat the layers. Top with crumbled vanilla wafers. The pudding may also be topped with a meringue, if desired. Set the dish aside. Preheat the oven to broil. Pour the reserved egg whites into a large mixing bowl. Using a handheld electric mixer beat the egg whites with the cream of tartar until stiff peaks form. Top the pudding with this meringue. Place the bowl on a lower rack under the broiler and cook for 2 to 3 minutes, until the meringue browns. Remove the pudding from the oven and enjoy.

Caramelized Apple Crunch Prep time: 10 minutes | Cook time: 40 to 45 minutes | Serves 6 4 cups peeled, cored, and sliced apples, preferably Granny Smith ¾ cup all-purpose flour 1 cup sugar 1 teaspoon ground cinnamon ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into pieces, at room temperature, plus extra for the baking dish Vanilla ice cream (optional) 1.

Preheat the oven to 350ºF (177ºC). Lightly butter a 9-inch square baking dish. Place the apple slices in the baking dish. 2. In the bowl of a food processor, combine the flour, sugar, cinnamon, and salt. Pulse a couple of times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. 3. Sprinkle the crumb mixture over the apples. 4. Bake for 40 to 45 minutes, until the apples are tender. Serve warm, with ice cream, if you like.

Smoked Peaches with Vanilla Ice cream Prep time: 10 minutes | Cook time: 10 minutes | Serves 4 4 fresh ripe Georgia peaches 8 tablespoons (1 stick) unsalted butter 1 cup (packed) dark brown sugar 1 ounce (28 g) (2 tablespoons) dark rum 10 ounces (283 g) (1¼ cups) apricot preserves Vanilla ice cream (optional) 1. 2.

Heat a smoker to 325ºF (163ºC). Pit the peaches and cut each one into quarters. Place the quarters on skewers. Lay the skewers on a large aluminum pan. 3. In a small saucepan over medium-low heat, combine the butter, brown sugar, rum, and preserves. Stir to thoroughly combine. 4. Glaze the peaches with the preserves mixture, place the pan in the smoker, and cook for 4 minutes on each side or until the peaches are soft. Serve the peaches atop vanilla ice cream, if you like.

Chocolaty Bacon Cookies Prep time: 15 minutes | Cook time: 15 minutes | Makes 2 dounceen cookies 2¾ cups all-purpose flour 1½ teaspoons baking soda ½ teaspoon salt 12 tablespoons (1½ sticks) unsalted butter, softened 1 cup light brown sugar 1 cup granulated sugar 2 eggs, at room temperature 2½ teaspoons apple cider vinegar 1 teaspoon vanilla extract 2 cups semisweet chocolate chips 8 slices bacon, cooked and crumbled 1. 2.

3. 4. 5. 6.

In a large bowl, combine the flour, baking soda, and salt, and mix well. In a separate large bowl, using an electric mixer on medium speed, cream the butter and sugars. Reduce the speed to low and mix in the eggs, vinegar, and vanilla. With the mixer speed still on low, slowly incorporate the dry ingredients, chocolate chips, and bacon pieces. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 375ºF (191ºC). Line a large baking sheet with parchment paper. Drop rounded teaspoonfuls of cookie batter onto the prepared baking sheet and place on the grill grate. Close the lid and smoke for 10 to 12 minutes, or until the cookies are browned around the edges.

Buttery Chocolate with Graham Crackers Prep time: 5 minutes | Cook time: 6 to 8 minutes | Serves 4 to 6 2 tablespoons salted butter, melted ¼ cup milk 12 ounces (340 g) semisweet chocolate chips 16 ounces (454 g) Jet-Puffed marshmallows Graham crackers and apple wedges, for serving 1. 2. 3.

4. 5.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 450ºF (232ºC). Place a cast iron skillet on the preheated grill grate and pour in the melted butter and milk, stirring for about 1 minute. Once the mixture starts to heat, top with the chocolate chips in an even layer and arrange the marshmallows standing up to cover all of the chocolate. Close the lid and smoke for 5 to 7 minutes, or until the marshmallows are lightly toasted. Remove from the heat and serve immediately with graham crackers and apple wedges for dipping.

Blackberry Pie with Vanilla Ice cream Prep time: 10 minutes | Cook time: 10 minutes | Serves 4 to 6 Nonstick cooking spray or butter, for greasing 1 box (2 sheets) refrigerated piecrusts 8 tablespoons (1 stick) unsalted butter, melted, plus 8 tablespoons (1 stick) cut into pieces ½ cup all-purpose flour 2 cups sugar, divided 2 pints blackberries ½ cup milk Vanilla ice cream, for serving 1. 2. 3. 4. 5. 6. 7. 8.

9.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 375ºF (191ºC). Coat a cast iron skillet with cooking spray. Unroll 1 refrigerated piecrust and place in the bottom and up the side of the skillet. Using a fork, poke holes in the crust in several places. Set the skillet on the grill grate, close the lid, and smoke for 5 minutes, or until lightly browned. Remove from the grill and set aside. In a large bowl, combine the stick of melted butter with the flour and 1½ cups of sugar. Add the blackberries to the flour-sugar mixture and toss until well coated. Spread the berry mixture evenly in the skillet and sprinkle the milk on top. Scatter half of the cut pieces of butter randomly over the mixture. Unroll the remaining piecrust and place it over the top of skillet or slice the dough into even strips and weave it into a lattice. Scatter the remaining pieces of butter along the top of the crust. Sprinkle the remaining ½ cup of sugar on top of the crust and return the skillet to the smoker.

10. Close the lid and smoke for 15 to 20 minutes, or until bubbly and brown on top. It may be necessary to use some aluminum foil around the edges near the end of the cooking time to prevent the crust from burning. 11. Serve the pie hot with vanilla ice cream.

Cheese Frosted Carrot Cake Prep time: 20 minutes | Cook time: 1 hour | Serves 4 to 6 8 carrots, peeled and grated 4 eggs, at room temperature 1 cup vegetable oil ½ cup milk 1 teaspoon vanilla extract 2 cups sugar 2 cups self-rising or cake flour 2 teaspoons baking soda 1 teaspoon salt 1 cup finely chopped pecans Nonstick cooking spray or butter, for greasing 8 ounces (227 g) cream cheese 1 cup confectioners’ sugar 8 tablespoons (1 stick) unsalted butter, at room temperature 1 teaspoon vanilla extract ½ teaspoon salt 2 tablespoons to ¼ cup milk The Cake 1. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 350ºF (177ºC). 2. In a food processor or blender, combine the grated carrots, eggs, oil, milk, vanilla, and process until the carrots are finely minced. 3. In a large mixing bowl, combine the sugar, flour, baking soda, and salt. 4. Add the carrot mixture to the flour mixture and stir until well incorporated. Fold in the chopped pecans. 5. Coat a 9-by-13-inch baking pan with cooking spray.

6.

Pour the batter into prepared pan and place on the grill grate. Close the lid and smoke for about 1 hour, or until a toothpick inserted in the center comes out clean. 7. Remove the cake from the grill and let cool completely. The Frosting 8. Using an electric mixer on low speed, beat the cream cheese, confectioners’ sugar, butter, vanilla, and salt, adding two tablespoons to ¼ cup of milk to thin the frosting as needed. 9. Frost the cooled cake and slice to serve.

Citrusy Butter Bars Prep time: 15 minutes | Cook time: 1 hour | Serves 8 to 12 ¾ cup lemon juice 1½ cup sugar 2 eggs 3 egg yolk 1½ teaspoon cornstarch 4 tablespoon unsalted butter ¼ cup olive oil ½ tablespoon lemon zest 1¼ cup flour ¼ cup granulated sugar 3 tablespoon confectioner's sugar 1 teaspoon lemon zest ¼ teaspoon fine sea salt 10 tablespoon unsalted butter, cut into cubes 1. 2. 3.

4. 5. 6.

When ready to cook, set grill temperature to 180 ℉ and preheat, lid closed for 15 minutes. In a small mixing bowl, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt. Pour into a sheet tray or cake pan and place on grill. Smoke for 30 minutes whisking mixture halfway through smoking. Remove from grill and set aside. Pour mixture into a small saucepan. Place on stove top set to medium heat until boiling. Once boiling, boil for 60 seconds. Remove from heat and strain through a mesh strainer into a bowl. Whisk in cold butter, olive oil, and lemon zest. To make a crust, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor. Add butter

and pulse until just mixed into a crumbly dough. 7. Press dough into a prepared 9” by 9” baking dish lined with parchment paper that is long enough to hang over 2 of the sides. 8. When ready to cook, set the grill to 350 ℉ and preheat, lid closed for 15 minutes. 9. Bake until crust is very lightly golden brown, about 30 to 35 minutes. 10. Remove from grill and pour the lemon filling over the crust. Return to grill and continue to bake until filling is just set about 15 to 20 minutes. 11. Allow to cool at room temperature, then refrigerate until chilled before slicing into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving. Enjoy!

Chocolate Pie with Fudge Sauce Prep time: 15 minutes | Cook time: 1 hour | Serves 8 to 12 ½ cup Semi-sweet chocolate chips 1 cup butter 1 cup brown sugar 1 cup sugar 4 whole eggs 2 teaspoon vanilla extract 2 cups all-purpose flour ½ cup cocoa powder, unsweetened 1 teaspoon baking soda 1 teaspoon salt 1 cup Semisweet chocolate chips ¾ cup white chocolate chips ¾ cup nuts (optional) 1 (8 ounce / 227 g) whole Hot Fudge sauce, 2 tablespoon Guinness beer 1. 2. 3.

4.

5.

Coat the inside of a 10-inch (25 cm) pie plate with non-stick cooking spray. When ready to cook, set the grill temperature to 350ºF (177ºC) and preheat, lid closed for 15 minutes. Melt ½ cup (100 g) of the semi sweet chocolate chips in the microwave. Cream together butter, brown sugar and granulated sugar. Beat in the eggs, adding one at a time and mixing after each egg, and the vanilla. Add in the melted chocolate chips. On a large piece of wax paper, sift together the cocoa powder, flour, baking soda and salt. Lift up the corners of the paper and pour slowly into the butter mixture. Beat until the dry ingredients are just incorporated. Stir in the remaining

semi-sweet chocolate chips, white chocolate chips, and the nuts. Press the dough into the prepared pie pan. 6. Place the brownie pie on the grill and bake for 45-50 minutes or until the pie is set in the middle. Rotate the pan halfway through cooking. If the top or edges begin to brown, cover the top with a piece of aluminum foil. 7. In a microwave-safe measuring cup, heat the fudge sauce in the microwave. Stir in the Guinness. 8. Once the brownie pie is done, allow to sit for 20 minutes. Slice into wedges and top with the fudge sauce. Enjoy.

Grilled Sweet Cheddar Muffins Prep time: 10 minutes | Cook time: 12 to 15 minutes | Makes 3 dounceens mini muffins 1 package butter cake mix 1 package Jiffy Corn Muffin Mix 1 cup self-rising or cake flour 12 tablespoons (1½ sticks) unsalted butter, softened, plus 8 tablespoons (1 stick) melted 3½ cups shredded Cheddar cheese 2 eggs, beaten, at room temperature 2¼ cups buttermilk Nonstick cooking spray or butter, for greasing ¼ cup packed brown sugar 1. 2. 3. 4. 5. 6. 7.

8.

Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 375ºF (191ºC). In a large mixing bowl, combine the cake mix, corn muffin mix, and flour. Slice the 1½ sticks of softened butter into pieces and cut into the dry ingredients. Add the cheese and mix thoroughly. In a medium bowl, combine the eggs and buttermilk, and then add to the dry ingredients, stirring until well blended. Coat three 12-cup mini muffin pans with cooking spray and spoon ¼ cup of batter into each cup. Transfer the pans to the grill, close the lid, and smoke, monitoring closely, for 12 to 15 minutes, or until the muffins are lightly browned. While the muffins are cooking, make the topping: In a small bowl, stir together the remaining 1 stick of melted butter and the brown sugar until well combined. Remove the muffins from the grill. Brush the tops with the sweet butter and serve warm.

Bourbon Cake with Berry Topping Prep time: 10 minutes | Cook time: 20 minutes | Serves 6 Bourbon Whipped Cream: 1 cup (240 ml) heavy whipping cream 2 tablespoons (16 g) powdered sugar 2 tablespoons (30 ml) high-quality bourbon Berry Topping: 4 cups (1 kg) fresh or frounceen berries of choice (I like strawberries, blueberries and raspberries), chopped 3 tablespoons (38 g) granulated sugar 1 tablespoon (15 ml) lemon juice 1 pound (454 g) cake, cut into 6 slices 1. 2.

3.

4.

5.

6.

7.

Prepare your grill to run on high. To make the whipped cream, pour the heavy whipping cream into a medium bowl and with a handheld mixer, whip until soft peaks form (or use an electric mixer). Gradually add in the powdered sugar, whipping until soft peaks form. Gently fold in the bourbon. Place the bowl in the refrigerator until ready to serve. To make the berry topping, in a small saucepan, combine the berries, granulated sugar and lemon juice. Place the pan on the smoker grates and let the mixture come to a boil. When the mixture is boiling, cook, stirring often and mashing with a wooden spoon to break down the berries, for about 10 minutes, until it has a syrup-like consistency. Remove the pot from the smoker. Place the slices of pound cake onto the smoker grates and grill for about 2 minutes per side until grill marks are visible. Carefully flip the cake and grill the other side. Remove the cake from the smoker and place on a plate. Layer with a few spoonful of the berry topping, followed by a generous dollop of whipped

cream. Serve immediately.

Appendix 1 Measurement Conversion Chart

Appendix 2 The Dirty Dozen and Clean Fifteen

Appendix 3 Index 2

2 Ingredient Grilled Ribs

190

A-B Apple and Orange Marinated Pork Loin

197

Authentic BBQ Chicken

132

Bacon-wrapped cocktail Sausages

226

Baked Crispy Kale Chips

264

Baked Mayo Mushrooms

248

Baked Mayo Mushrooms

344

Baked Sweet Potato

260

Balsamic glazed Potato Carrots Bowl

346

Basil Herbed Shrimp Skewers

99

Bay Seasoned Crab Legs

96

BBQ Beans with Bacon

280

BBQ rubbed Cabbage Tomato Slaw

286

BBQ Turkey Legs

115

Beef Rubbed Grilled Tri-Tip

199

Bell Pepper Tomato Soup

354

Black Pepper Spiced Pork Chops

204

Blackberry Pie with Vanilla Ice cream

384

Bourbon Cake with Berry Topping

394

Braised Pork with Cilantro

177

Broccoli and Grilled Bacon Salad

256

Brown Sugar Rubbed Ribs with BBQ

214

Brussels sprouts with Chipotle Butter

299

Butter Chicken with Bacon

173

Buttery Chocolate with Graham Crackers

383

Buttery Root Vegetable Skillet Hash

273

Buttery Spaghetti Squash

292

C Cabbage Mayo Veggie Slaw

267

Cajun Rubbed Honeyed Ham

211

Cajun Spiced BBQ Chicken

152

Cajun spiced Smoked Shrimp

81

Canola oil Smoked Mushrooms

306

Caramelized Apple Crunch

380

Caramelized BBQ Ribs

212

Caramelized Egg Bake

377

Cayenne Pepper spiced Bacon Pig Skewers

365

Cayenne spiced Chicken Wings

149

Cayenne spiced Garlicky Chicken Wings

164

Cheese Frosted Carrot Cake

386

Cheese Roasted Garlicky Cauliflower

330

Cheesy Bacon and Pork

219

Cheesy Bacon with Onion

276

Cheesy Chicken Wings with Parsley

153

Cheesy Garlic Chicken Wings

123

Cheesy Split Pea with Mushrooms

247

Cheesy Sweet Onion

291

Chicken Tomato Soup

298

Chicken Tortilla Chips

358

Chile Margarita Seasoned Chicken

148

Chili Pepper Grilled Halibut Fillets

75

Chinese Five-spiced Lamb Shank

202

Chinese style Glazed Duck Legs

156

Chocolate Pie with Fudge Sauce

390

Chocolate Pudding with Smoked Ice Cream

375

Chocolaty Bacon Cookies

382

Cinnamon and Cloves spiced Ham

239

Cinnamon Smoked Acorn Squash

308

Cinnamon Spiced Root Vegetables

262

Cinnamon spiced Sweet Potato Chips

290

Citrus Barbecue Chicken Legs

113

Citrus Cod with Herb Butter

82

Citrus Rosemary Trout

39

Citrusy Butter Bars

388

Citrusy Butter Pork Chops

243

Citrusy Buttered Crab Legs

45

Citrusy Clams with Chickpeas and Tomatoes

58

Citrusy Garlic Clams Citrusy Grilled Fingerling Potato Salad Citrusy Scallops with Bacon

57 319 36

Citrusy Smoked Hummus

329

Citrusy Tomato Corn Bowl

362

Coconut and Maple Bacon

317

Coleslaw with Grilled Fish

60

Coriander Spiced Chicken Wings

360

Coriander Spiced Pork Loin Roast

216

Cornish Game Hen with Celery seeds

168

Creamy Sausage Muffins

366

Crisp Bacon Cornbread

287

Crispy and Spicy Grilled Lamb Chops

186

Crispy Beer Chicken

119

Crispy Cayenne spiced Sweet Potato Chips

325

Cumin spiced Turkey Breast

134

D Delicious Butter Roasted Snapper Delicious Grilled Eggs Delicious Paella with Lemon

88 348 24

Delicious Prime Rib Roast

241

Delicious smoked Halibut

34

Delicious Soy Squid Bowl

69

Delicious Tuna Patties

46

Dijon mustard Tuna Steaks

41

Dill pickled Short Ribs

237

Dried Sage spiced Whole Turkey

131

E-F Easy Baked Bacon

179

Easy Grilled Mahi-mahi

16

Easy Orange Trout

27

Espresso Brisket Rubbed Pork Chops

176

Espresso Drizzled Barbecue Chicken

133

Fennel and Carrots with Romesco

340

G Garlic and Rosemary Grilled Lamb Chops

189

Garlic and Soy Sauce Marinade Pork

206

Garlic Buttered Turkey

163

Garlic Herbed Citrusy Tuna

26

Garlic Pesto Halibut with Pine Nuts

90

Garlic Spiced BBQ Tenderloin

228

Garlic spiced Butter Roasted Cauliflower

304

Garlic Spiced Lobster Tails

49

Garlic Spiced Shrimp Skewers

30

Garlicky Pork Pineapple Kebabs

217

Garlicky Russet Potato Planks

303

Garlicky Smoked Ground Pork

194

Ginger and Garlic Marinated Beef Skewers

187

Ginger Garlic Chicken Wings

110

Gingery Lamb Chops

223

Greek Seasoned Grilled Lamb Chops

230

Grilled Apple Turkey

121

Grilled Bacon Strips

209

Grilled Beans with Bacon

327

Grilled Brie cheese with Baguette slices

363

Grilled Butter Shrimp Skewers

64

Grilled Cheese Stuffed Zucchini

337

Grilled Cheesy Squid Grilled Citrusy Broccoli

78 333

Grilled Citrusy Butter Cod

71

Grilled Citrusy Clams

94

Grilled Citrusy Oysters

35

Grilled Citrusy Scallops

22

Grilled Citrusy Vermillion Snapper

91

Grilled Garlicky Salmon with Avocado Salsa

21

Grilled Goose with Juniper berries

127

Grilled Italian Salmon

85

Grilled Lobster Tail with Parsley

44

Grilled Lobster Tails with Citrus Butter

17

Grilled Mayo Lettuce Salad

322

Grilled Mayo Street Corn

258

Grilled Paprika Catfish Fillets

74 Grilled Pepper Catfish

32

Grilled Pepper Salmon

14

Grilled Pepper Turkey Breast

130

Grilled Pink Shrimp Kabobs

43

Grilled Prosciutto Scallops

56

Grilled Sherry Vinegar marinated Zucchini

343

Grilled Spatchcock Turkey

105

Grilled Sweet Cheddar Muffins

392

Grilled Sweet Mustard Calamari

72

Grilled Sweet Potato Squash Salad

316

Grilled Tender Chicken

120

Grilled Tender Rainbow Trout Grilled Zucchini with Parmesan Cheese

19 254

H Homemade BBQ Chicken

100

Homemade BBQ Ribs

184

Homemade Corn Chowder

338

Homemade Grilled Fish Fillets

23

Homemade Grilled Trout in White Wine

77

Homemade Mini Turducken

140

Homemade Pepper Grilled Zucchini

312

Homemade Pork Ribs

198

Homemade Smoked Cheese Homemade Yummy Barbecued Shrimp

349 29

Honey Glazed Garlic Chicken Thighs

129

Honeyed and Herbed Root Vegetables

331

Honeyed and Spiced Pork Loin

235

Honeyed BBQ Pork Belly

208

Honeyed Chicken Drumsticks

142

Honeyed Citrusy Asparagus and Carrots

253

Honeyed Citrusy Chicken Breast

118

Honeyed Citrusy Grilled Carrots

259

Honeyed Salmon Steaks

62

Honeyed Sherry Marinated Turkey Breast

175

Honeyed Spicy BBQ Chicken

125

Hot and Spicy Smoked Mushrooms

328

Hot and Spicy Togarashi Salmon Hot Sauce Smoked Chicken Wings

15 150

I-J Instant Crispy Kale Chips

341

Instant Sweet Potato Wedges

300

Italian Spicy Duck Roast

171

Jalapeño Pepper Bacon

324

Jalapeño pepper Salmon with Avocado Salsa K-L

83

Kielbasa Smoked Sausage Shrimp Mix

98

Lamb Chops in Soy Sauce

200

Left Over Turkey Egg Wraps

108

M-N Maple and Honeyed Bacon

210

Maple based Navy Beans with Peach

283

Maple Sriracha Salmon

51

Mayo Broccoli Bacon Salad

315

Mayo Cherry Pear Salad

282

Mayo Scallion and Crab Cakes

367

Moms favorite Sweet Cornbread

326

Moms Mayo Chicken Legs

166

Moms Smoked Cheesy Mushrooms

265

Moms Special Grilled Lingcod Mushroom Scallion Bread Pudding My favorite Barbeque Shrimp Nutritious Roasted Turkey

20 278 40 136

O Oil Rubbed Whole Chicken

126

Olive Drizzled Smoked Cheese

364

Olive Oil Grilled Lambs Steaks

244

Olive Roasted Garlic spiced Tomatoes

297

One Pan Baked Pork Beans

246

One Pan Baked Shrimp

31

One Pan Buttery Chicken Livers

356

One Pan Chicken Fajitas

143

One Pan Citrusy Catfish

18

One Pan Cold Smoked Cheese

296

One Pan Smoked Spatchcock Turkey

124

Onion and Garlic spiced Chicken

160

Orange flavoured Chicken Slices

147

Orange Flavoured Sweet Potatoes

318

Oregano Herbed Cuttlefish with Spinach

73

Oregano Herbed Salmon Kebabs

70

Oysters with Tequila Butter Skillet

67

P Paprika Chicken with Rosemary

167

Parsley Herbed Fish Stew

80

Parsley Herbed Grilled Lobster

76

Pepper spiced Cornish Game Hen

102

Peppery Buffalo Steak

225

Peppery Chicken Lettuce Wraps

154

Peppery Prawn Skewers

42

Peppery Scallops with Lemony Salsa Verde

63

Peppery Smoked Brisket

191

Peppery Tri Tip Roast

185

Peppery Tuna Steaks with Soy Sauce

97

Peppery Vegetable Medley

311

Pepsi Pork Ribs

215

Perfect Citrusy Flank Steak

195

Pesto Fish Fillets with Basil

89

Pineapple Lettuce Mayo Salad

288

Pork Tenderloin with Herb Sauce

222

Potato and Tomato Stew with Beef

336

Poultry Rubbed Pork Belly

192

R Ranch Dressed Chicken Wings

144

Roasted and Grilled Pork Tenderloin

205

Roasted Bacon with Green Beans

251

Roasted BBQ Whole Ham

181

Roasted Fennel and Baby Carrots

261

Rosemary and Beer Chicken

107

Rub Seasoned Turkey

122

S Sage Rubbed Spatchcock Turkey Salmon with Dill Sauerkraut Apple mixture with Pork Sea Scallops with Scallions

174 53 221 65

Sesame Oil Grilled Lamb Shank

240

Simple and Easy Grilled Pork Tenderloin

232

Simple Grilled Duck Breast

162

Simple Veggie rubbed Butternut Squash

345

Simple Zucchini Ratatouille Salad

294

Smoked Artisanal Bacon and Crab Meat

350

Smoked Avocado Cornish Hens

104

Smoked BBQ Chicken Wings

103

Smoked Beans and Dijon Mustard Salad

302

Smoked Carrots and Potatoes Bowl

249

Smoked Cheesy Tomato Dip

321

Smoked Citrusy Chicken Breasts

106

Smoked Garlicky Brussels sprouts

250

Smoked Honey Crisp with Bacon

373

Smoked Honeyed Bread

352

Smoked Lamb Meatballs

201

Smoked Mayo Eggs with Bacon

334

Smoked Mayo Potato Salad

269

Smoked Mayo Potato Salad

323

Smoked Paprika Shrimp

47

Smoked Peaches with Vanilla Ice cream

381

Smoked Peppery Okra

289

Smoked Shrimp Tilapia

37

Smoked Summer Watermelon Skewers

320

Smoked Vegetables with Creamed Corn

274

Smoked Veggies with Mushroom

307

Smoked Watermelon Skewers

252

Smoked Yellow Squash with Mushrooms

310

Sour Creamed Potato Salad

285

Spaghetti Squash with White Wine Sauce

313

Spanish smoked Paprika with Cheesy Potato

271

Spice Rubbed Chicken Wings with Sauce

157

Spiced Lamb Shoulder

224

Spicy and Citrusy Corn

342

Spicy Buffalo Chicken Leg

101

Spicy Crispy Chicken

114

Spicy Rich Smoked Chicken

138

Sweet and Citrusy Chicken Breast

165

Sweet and Creamy Cabbage Slaw

309

Sweet and Spicy BBQ Chicken

112

Sweet and Spicy Shrimp Sweet mesquite seasoned Chicken Breasts

86 159

T Tarragon Herbed Crab Legs Tarragon Spiced Grilled Lamb Tasty Spicy grilled Fish

84 203 95

Teriyaki Pineapple Rubbed Pork Tenderloin

233

The Best and Easy Lobster Tail with Parsley

28

The Perfect 15 minute Grilled Salmon

48

Thyme and Oregano Herbed Lamb

180

Thyme Herbed Chicken pieces Thyme Herbed Grilled Tuna Thyme herbed Honey Chicken Breasts

169 87 151

Thyme Herbed Smoked Sea Bass

92

Thyme Spiced Carrot with Fennel

295

Thyme spiced Cherry Tomato Skewers

305

Thyme Spiced Zucchini

255

Tropical Sweet and Spicy Pork Chops

207

Tuna Patties with Bell Pepper

93

V Vanilla Flavored Cheesecake

371

Vanilla Flavoured Marshmallow Apples

369

Vegetable Rubbed Crispy Bacon

257

Veggie Seasoned Grilled Vegetables

301

W White Wine Shrimp Scampi

54

Worcestershire Pork Chops

227

Worcestershire sauce Short Ribs

182

Worcestershire Shrimp Worcestershire Turkey Legs

55 145

Y-Z Yummy Buffalo sauce spiced Shrimp Yummy Buttery Green Beans

50

339 Yummy Grilled Cashews

347

Yummy Grilled Duck Breast

117

Yummy Honey Glazed Carrots

245

Yummy Pulled Beef Roast

196

Yummy Sweet Banana Bowl

379

Zucchini with Balsamic Vinaigrette

335