Learning to cook by temperature, not time is what it takes for a pitmaster. Time isn’t always your best friend when you’re trying to get that perfect meal on the grill and there’s nothing more frustrating than undercooked or overcooked meats. However, with this guide showing proper temperatures throughout all kinds of food discussed in relation chapters I’ll show how anyone can make sure their dinner party goes off without any hiccups. [Read more…] about The Right Temperature: The Meat (Wood Pellet Grill)
GUIDES & TIPS
Imagine a world where the taste of fresh seafood is never lost. A utopia for those who love it, and can’t get enough. I grew up in Pacific Northwest where all kinds are readily available – from salmon to oysters or halibut steaks cooked on an open flame grill at your own beachside cabin retreat. The seven seas await you with these culinary creations that will make any day better than before, and if not then we’ve got some more pirate-themed activities waiting. [Read more…] about Fish: The Meat (Wood Pellet Grill)
In my younger days, I wasn’t much of a fan of cooking lamb. The strong gaminess made it difficult to cook and even harder than normal meat tastes on your tongue. But as time passed by with new experience under his belt – which is what happens when you get older-all those old challenges became easier to overcome because now there’s something else at stake: profit margins. [Read more…] about Lamb: The Meat (Wood Pellet Grill)
The history of poultry is one that has spanned many cultures and eras, from the turkey at Thanksgiving to chicken noodle soup for common colds. [Read more…] about Poultry: The Meat (Wood Pellet Grill)
When I think about smoking and barbecuing, my mind immediately goes to beef: large cuts of brisket or tri-tip with steaks over an open flame. Fortunately these days there is a technology that can make this happen on a pellet grill. [Read more…] about Beef: The Meat (Wood Pellet Grill)
Pork might not be my favorite meat, but it’s definitely one of the best. I have spent hours in front of a grill prepping ribs and pork shoulders for all occasions – from small get-togethers with friends to large parties hosted by me every year during the holiday season when Bad Santa is rewatched. [Read more…] about Pork: The Meat (Wood Pellet Grill)
Pellet grills are a versatile tool that can be used for many different purposes. They have the ability to smoke food, giving you more options in terms of how your meal will taste than if cooked on an open flame grill or smoker. Mastering these techniques not only makes facing friends and family easier but also helps cookouts become memorable occasions since this type of cooking doesn’t leave any ash behind like other methods do. [Read more…] about Smoking Techniques
With a pellet grill, you have two options for smoking: hot or cold. These methods refer to how high the temperature of smoke is at any given time during that process and they give very different results overall in terms of taste as well as tenderness qualities when using them inside your home cooking space. [Read more…] about Smoking Methods
The pellets that you use in your grill and smoker make a world of difference. You need food-grade ones, not home heating variety – they’re harmful to humans. With this premium, precision cast pieces made from hardwoods like oak or hickory wood our grills will perform at their peak potential with every flavorful smoke session while also keeping us safe from any potentially dangerous elements within the environment such as carbon monoxide gas emissions which can poison us if we don’t have proper ventilation systems installed outside too. [Read more…] about Food-Grade Wood Pellets
Pellet grills are a great way to cook food, and they’re also very safe. If you follow these simple tips when using your grill this season be sure that it will go smoothly all day long: [Read more…] about Safety & Troubleshooting: Wood Pellet Grill
The grill world is full of wonderful accessories to make your life easier. One in particular that I love is spatulas and tongs, but there’s so much more. You’ll be able to take great delight from these helpful tools when using an electric pellet smoker or even just doing vegetables at home on the stovetop — grillers know how important it can get for getting those perfect sear marks without burning them underneath their meat.
Taking your pellet grill from beginner to pitmaster is all about getting acquainted with the machine. Understanding how it operates and where any potential hot spots might be will help you experiment with different flavors of wood for an even more satisfying meal experience.
Wood pellet grills are a staple in many households. Though there have been many innovations introduced over time, the basic mechanics of this type of cook system remain constant – it’s just that you’re now able to find out which new brand offers what features are most appealing to your needs.
Beet and dill salad is a classic Russian appetizer that will give you a new appreciation for this dish. In the following recipe, I’ve taken it one step further by smoking my beets directly over glowing coals — which gives them an un-remain-like flavor with plenty of chewability. Some versions call out to grated rather than diced ingredients. [Read more…] about Ember-Roasted Beet Salad with Sour Cream and Dill: Caveman or direct grilling
The smoke from a burning wood plank is one of the best ways to add intricate flavors to your food. I recommend using cedar, because it’s an excellent pairing with both figs and prosciutto. However, you can also use oak if that’s what they have available at home or even some other hardwood such as cherry – whatever works. For this recipe we will be adding two additional ingredients: taleggio cheese which has a pungent aroma similar in scent profile but stronger than gouda while keeping things basic so there isn’t too much complexity going on otherwise and finally some burnt ends for added texture thanks again entirely optional. [Read more…] about Planked Figs with Taleggio Cheese and Speck: Plank grilling
Cypriots and Greeks have a love for grilled cheese. Specifically, they mean halloumi – the perfect type that can be directly cooked over hot fire without melting into gooey deliciousness! Made with sheep’s or goat’s milk along side some mint leaves added in order to give off more flavor; you’ll find this aged curd delivers an amazing salty taste when eaten straight outta Greece (or your home country). [Read more…] about Greek Grilled Cheese (Halloumi, Honey, and Mint): Direct grilling
The popper burst on the American grill scene a decade ago, and we’ve long since graduated from classic bacon & cheese to spice-dusted delicacies like crab imperial (shellfish baked with mayonnaise) – with a twist. This dish is so much more than just another sandwich filling; it offers up one heckuva jolt of Thai chili sauce that will have your taste buds tingling all over again. [Read more…] about Red Curry Crab Poppers: Indirect grilling
Grilling is a mainstay of summer food experiences, but what many people don’t realize is that you can also cook other dishes on your grill. In this article, I’ll show how easy it actually was to make an entire meal out of meat vegetables-including breakfast for dinner! [Read more…] about Different ways to cook whole meals on the grill
After heating, cleaning, and oiling your grill grate you are ready to put on the food. There is a right way of doing this as well as wrong ways which we will explore in-depth later on. [Read more…] about Grilling the Food
Now that you’ve sourced the perfect grill and fueled it up with some delicious wood, all there’s left to do before we can start cooking is select your favorite food. There are so many options! I’m going for grilled octopus tonight since my last meal delivered by USPS was less than appetizing (they’re not safe). [Read more…] about Fire Up The Grill