10+ Mouthwatering Pellet Grill Recipes
Love eating food cooked over an open flame, but feel intimidated by the whole process of getting the coals going and keeping a steady temperature? Enter the pellet grill. Gone are the days of guesswork grilling, as electronic pellet grills are the "set-it-and-forget-it" appliance of the outdoor cooking world. From Smokehouse Burgers to Tahini Chicken, these delicious recipes make it easier than ever to grill food at home.
Pellet Grill Smokehouse Burger
Our Pellet Grill Smokehouse Burger is just like the big, juicy, messy burger you get at your favorite sports bar, but made in the comfort of your own home. There’s a nice flavor from the spice blend and Dijon mustard mixed in with the beef, while the onions have a rich, umami flavor from the soy and Worcestershire. The bacon is crispy, but the fat is still chewy—so perfect for a burger topping. Meanwhile, the buns are toasted, warm, and soft. People are partial to their go-to burger recipes, but if you enjoy a good burger, these are worth a try—they might just become your new favorite. As far as patties go, think more “hockey pucks” than “flying saucers” and press the center of your patties down so they don’t balloon up while cooking. Serve with French fries, tots, potato salad, grilled corn, or chips and wash it down with a cold beer or soda.
Pellet Grill Sweet Tea Brined Chicken Wings With Double BBQ Sauce
Our Pellet Grill Sweet Tea Brined Chicken Wings With Double BBQ Sauce are sweet, salty, and super. The brine doesn’t impart too much flavor into the wings, but rather gives notes of tea and lemon. The barbecue sauce can be adapted to your tastes, and the white sauce gives a barbecue-style flair to the traditional wings and ranch pairing. The wings get nice and crispy and slightly charred during the last 5 minutes on the grill, adding wonderful textures. Take note of the type of pellet grill you’re using, as it will affect the grilling process. A drip pan below the grates will prevent fat and oil from igniting at high temperatures and causing flare ups. However, keep long tongs on hand to pull the wings off the grate and make sure your catcher pan is clean, especially if you’re dealing with big flames. Serve with cold beer, and don’t forget to supply some moist towelettes and paper towels.
Pellet Grill Pork Loin With Salsa Verde
Our Pellet Grill Pork Loin With Salsa Verde is perfectly cooked, just between medium rare and medium and incredibly juicy, while the salsa is briny and bright. The contrast of the cooked salsa verde and fresh lemon juice lends a nice complexity here. The pork loin itself is great, but the salsa verde transforms it into an excellent dish. The pork loin’s fat cap renders down a bit whole cooking and absorbs a good bit of flavor from the grill and smoke. It’s very easy to make, and when displayed whole, gives a wow effect. Ask your butcher to cut you a boneless center cut pork loin—you likely won’t find one in the display case, but there should be a whole one they can cut in half for you. Add the lemon just before serving to keep the salsa verde fresh. Serve with grilled vegetables or a salad. Turn leftovers into sandwiches the next day, or serve with eggs and leftover salsa verde for a restaurant-worthy brunch.
Pellet Grill Maple-Brined Pork Chops
This recipe produces a very juicy, flavorful pork chop. The brine imparts a subtle sweet and savory flavor inside, while the hot sauce baste helps season the outside to create a well-balanced flavor palate for the dish. The pork chops do not get very crusty or browned on the outside, but that sounds par for the course for pellet grills, which cook meat primarily through indirect heat. Save leftovers to serve in sandwiches or stewed with beans.
Savory Pellet Grill Prime Rib
Never cooked a prime rib before? Our Savory Pellet Grill Prime Rib is a great place to start. It’s impressive enough to feed a crowd, and it couldn’t be easier. Plus, this method will do that expensive cut of meat justice: The crust is packed with salty-sweet umami notes and a great crunch, while the roast is perfectly medium rare in the middle. This recipe is formulated to cook the meat at 15 minutes per pound at 350 degrees, so if you’re using a slightly larger or smaller roast, you’ll need to adjust the cook time accordingly. Also, be sure to truss your rack between the rib bones and tie it tightly—as the beef cooks, it will shrink. Serve with horseradish sauce, mashed potatoes, gravy, and creamed greens, and incorporate leftovers into sandwiches with horseradish sauce or mayo on a baguette the next day. You could also use it in crostini, a salad, or even country fried steak.
Pellet Grill Smoked Turkey With Montreal Seasoning
Our Pellet Grill Smoked Turkey With Montreal Seasoning is so tender the meat just falls off the bone. All you need to do to keep the bird steady while cooking is gently crack or spread out the rib cage—just don’t forget to be gentle with the breast meat. Montreal seasoning, a blend of black pepper, garlic, coriander, and dill, is typically used for steak, but it works magnificently on poultry. Don’t worry about getting the meat to 165°F (the food-safe temperature) in Step 4. The turkey will rise in temperature while you let it rest for 45 minutes.
Pellet Grill Smoked Pork Ribs
Our Pellet Grill Smoked Pork Ribs are like a mix between a Memphis-style dry rub rib and Carolina mustard BBQ. The ribs themselves are moist and tender, but not so overcooked they immediately fall off the bone. They’ve also got a nice smoke ring with a flavor that doesn’t overpower. The crust is developed, but not too crispy thanks to the insulation and moisture from the mustard rub—a combination of hot paprika, cumin, mustard, and brown sugar that shines through the pork. Serve with BBQ essentials such as sweet tea, creamy potato salad, coleslaw (creamy or vinegar-based), white bread, BBQ sauce, and banana pudding or peach cobbler for dessert.
Pellet Grill Smoked Salmon With Creole Spices
If you don't think smoked salmon can be tender, this is the recipe that'll change your mind. Our Pellet Grilled Smoked Salmon With Creole Spices has the perfect level of saltiness that builds in the crust, plus some edge from the Creole spice blend and the brush of Bourbon. Fattier salmon works better here, so if you can, opt for king salmon or sustainably farm-raised fish. For the third step, it's okay to wrap the salmon on a work surface and then place it in a roasting pan if your salmon fillet is too large for a sheet pan. If you want some more boozy flavor, brush the Bourbon mixture on one more time right before putting the salmon on the grill. To store, tightly wrap the smoked salmon in plastic wrap, and then in foil. It'll last in the freezer for up to 3 months.
Pellet Grill Tahini Chicken
There's a lot of flavor going on here: Tahini, sesame oil, soy sauce, ginger, orange zest, and garlic all intermingle to create a marinade you won't want to forget. Incorporating orange (or any citrus) zest is a great way to add on extra flavor without preservatives or artificial ingredients. Speaking of which, don't toss that extra marinade. Save it for basting or splash some on top of greens for an easy, flavorful salad. We even suggest making more marinade that you can use to boost the flavor of veggies, fish, and meat throughout the week.
Pellet Grill Pulled Pork
Our Pellet Grill Pulled Pork is super tender and slides right off the bone, and it's seasoned to strike the perfect balance between smoky and sweet. If you're a fan of barbecue sauce, this pork will go with whatever type you have, thanks to the all-purpose seasoning. Pellet grills can create dry environments, even for a fatty pork butt, so it's important to baste the pork to prevent the outer layer from drying out. For that reason, be sure to keep some basting liquid or a spray bottle on hand. When the pork butt reaches 155 degrees, it will start undergoing evaporative cooling. Basically, the meat will start sweating to the point where the internal temperature will no longer rise. We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. This way, the high humidity and low evaporation will cause the internal temperature to rise quickly.
Pellet Grill Smoked Brisket
If you want tender, succulent, and flavorful beef, our Pellet Grill Smoked Brisket is the way to go. Pre-seasoning imparts serious flavor on the brisket and helps it form a nice bark, especially on the bottom. More experienced smokers will even be able to tell the brisket’s done without using a thermometer, but rather by just looking at it. Our spice rub collaborates with the mild smoke flavor, while the meat is tender without falling apart. Serve with white bread, pickles, BBQ sauce, mac and cheese, potato salad, collards, or coleslaw, and set aside time for a food coma nap afterwards.
Pellet Grill Summer Vegetables with Burrata
Our salty, tangy take on grilled vegetables is your perfect summer side dish. The eggplant and squash are cooked without being squishy—think al dente—while the mushrooms are earthy and tender. The flavor from the vinaigrette and basil, and the creaminess from burrata round this dish out and make it scream summer. Try to keep the lid closed while the tomatoes are on the grill to ensure they cook properly within the allotted amount of time. These veggies pair magnificently with any source of protein—steak, chicken, salmon, tofu, you name it—and a glass of white wine. Chop up leftovers and reincorporate them into a grain bowl or fried rice.