Who says smoking is only for summertime? I’ve got some pellet grill recipes for 2021 that I guarantee will make you want to buy a pellet smoker so you can smoke all kinds of yummy food all year round!
Pellet Grill Recipes
1. WHOLE SMOKED CHICKEN
- 1/2 CUP KOSHER SALT
- 1 CUP BROWN SUGAR
- 1 GALLON WATER
- WHOLE CHICKEN
- TRAEGER BIG GAME RUB
- 1 TSP GARLIC, MINCED
- 1 (3 TO 3 1/2 LB) WHOLE CHICKEN
- 1 LEMON, HALVED
- 1 MEDIUM YELLOW ONION, QUARTERED
- 3 WHOLE GARLIC CLOVES
- 4-5 SPRIGS THYME
- For the Brine: Dissolve the genuine salt and dark-colored sugar in 1 gallon of water. When broken down, place the chicken in the saline solution and refrigerate medium-term. Ensure chicken is wholly submerged overloading it if essential.
- At the point when prepared to cook, set the Traeger to 225℉ and preheat, cover shut for 15 minutes.
- While the flame broil preheats, expel the chicken from the saline solution and pat dry. Rub with the minced garlic and Big Game rub.
- Next, stuff the hole with the lemon, onion, garlic, and thyme. Tie the legs together.
- Spot chicken legitimately on the flame broil mesh and smoke for 2-1/2 to 3 hours or until a moment read thermometer peruses 160℉ when embedded into the thickest piece of the bosom.
- The completed inside temperature will ascend to 165℉ in the bosom as the chicken rests. Enjoy!
2. CHICKEN BACON RANCH KABOBS
- 1-2 Packets of dry ranch dressing seasoning
- 3 TB Grilla AP Rub
- Six skinless, boneless chicken breasts halves, cut into 1-inch chunks
- Two red onions, cut into 1-inch pieces
- Six slices thick-cut bacon
- Six skewers (if using wooden skewers, be sure to soak them in water for an hour)
- 1/3 C Grilla Grills Kongo Kick sauce
- After your chicken has been cubed, add the dry farm blend to them and hurl to coat thoroughly. On the off chance that you need an unobtrusive farm flavor to utilize one bundle; on the off chance that you need a progressively conspicuous farm flavor use two parcels.
- Put this aside in the icebox. The colder the chicken is, the simpler it is to slide on the sticks.
- Preheat your Grilla Grill to 275-300 degrees. Start the kabobs by stringing on a bit of onion, at that point string the part of the bargain of bacon on the stick and leave the rest hanging, at that point string on a bit of chicken. Rehash this procedure weaving the bacon between the chicken pieces.
- You should gradually work from the highest point of the stick sliding down each piece. Take as much time as necessary, and space the pieces uniformly. You will wind up utilizing around 5 bits of chicken for each kabob.
- Top the stick with the other bit of onion to keep everything secure. Residue whole stick with the rub. Cook the sticks, turning at regular intervals until chicken and bacon are pleasantly seared on the two sides. Contingent upon how thick you cut your chicken, it will take about an hour and twenty minutes to cook. Make sure to check each bit of chicken with a thermometer to guarantee doneness.
- When the chicken is near to your objective temp, brush on your sauce. This last advance isn’t required, yet the bar-b-que sauce generally tastes excellent on the sticks.
3. SMOKED PEPPERED BEEF JERKY
- 1 (12 OZ) CAN OR BOTTLE DARK BEER
- 1 CUP SOY SAUCE
- 1/4 CUP WORCESTERSHIRE SAUCE
- 3 TBSP BROWN SUGAR
- 1 TBSP MORTON TENDER QUICK CURING SALT
- 1/2 TSP GARLIC SALT
- 3-4 TBSP COARSELY GROUND BLACK PEPPER, DIVIDED
- 2 LBS TRIMMED BEEF TOP OR BOTTOM ROUND, SIRLOIN TIP, FLANK STEAK OR WILD GAME
- Plan, this formula marinates overnight.
- In a blending bowl, join the brew, soy sauce, Worcestershire sauce, dark colored sugar, restoring salt, garlic salt, and two tablespoons of the dark pepper.
- With a sharp blade, cut back any excess or connective tissue off of meat. Cut the hamburger into 1/4-inch thick cuts contrary to what would be expected (this is simpler if the meat is in part solidified).
- Put the hamburger cuts into a substantial resealable plastic pack. Pour the marinade blend over the hamburger, and back rub the sack, so every one of the reductions gets covered with the marinade. Seal the bag and refrigerate for a few hours to medium-term.
- At the point when prepared to cook, set the temperature to 180℉ and preheat, top shut for 15 minutes. For ideal flavor, utilize Super Smoke if accessible.
- Expel hamburger cuts from the marinade and dispose of the marinade. Dry the hamburger cuts between paper towels at that point sprinkle meat cuts liberally on the two sides with dark pepper.
- Orchestrate the meat in a single layer legitimately on the barbecue grind. Smoke for 4 to 5 hours or until the jerky is dry yet at the same time chewy and somewhat malleable when you twist a piece.
- Move to a re-sealable plastic sack while the jerky’s still warm. Let the jerky rest for an hour at room temperature.
- Press any air from the sack, and refrigerate the jerky. It will keep for a little while. Appreciate!
Final Words on Pellet Grill Recipes
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