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Recipes Tried & Tested by BBQr's Delight:
Butterflied Pork Chops
This is a very
lean cut of meat. To keep the chop from "curling" on the hot grill, go ahead and cut through the split. Or, be sure you put the split side down on the grill first. Season with Garlic Powder and
Ground Pepper. You can season the chops and put them back in the frig until your outdoor cooker is ready
When your fire is hot, put your pellet pouch on the heat source. When the smoke starts coming
out of the hole in the pouch, put the chops on the grill and cover.
Flavor Woods used with this same seasoning method: Pecan, Apple, Sassafras and Mulberry. Mulberry was preferred by the
tasters. Side dishes served with pork chops: Corn on the cob (grilled, of course), baked beans, stewed Granny Smith apples with cinnamon, scalloped potatoes
Turkey Breast
The grocer had these thawed already. After deboning the turkey breast, soak for 8 hours in
brine solution in a one gallon re-sealable bag with lots of salt (keep adding til it tastes like sea water), ground sage, garlic powder, onion powder and ground pepper (I keep tasting til I like the flavor
mixture of the brine). This is good to do before work, then when you get home...fire up the cooker. Take the turkey out of the brine (I don't wash it off) and let dry on a plate with paper towels to
soak up the excess brine.
When your fire is ready, put your pellet pouch on the heat source. When the smoke starts coming out of the pouch, put the turkey on the grill and cover. Cook for about 1 1/2 hours,
until the internal temperature was 140. Flavor Woods used with this same seasoning method: Apple and Orange. Orange was preferred by the tasters. It turned the turkey a lovely orangy, carmel color
with wonderful flavor. Makes a great smoked turkey sandwich!
Chicken
Boneless, skinless chicken breasts done with orange, much
the same as Turkey above but no brine, just sprinkled spices right on the chicken and put on the grill. It was tasty and quick, but brine really does something to poultry that once you've done it once,
you'll definitely do it again.Side dishes for chicken breasts: Purple cabbage cole slaw and veggie fried rice (already cooked rice with diced onion, peppers - red, yellow and bell, carrot and frozen green peas
with a touch of soy sauce).
With the chicken breasts cooked in the photo at the top of the page, served Penne Pasta with Feta Cheese. Cook Penne Pasta until done. Cook chopped onion, red bell pepper and
a chopped tomato in olive oil until just soft. Sprinkle generously with garlic salt and pepper, turn the heat to low, then add crumbled feta cheese (black olives are an option). Chop some fresh herbs (parsley,
chives and oregano--the green that's in the photo above), stir in the penne pasta. Sliced chicken breast on the top of the pasta and serve. You'll get rave reviews for this one!
Fish
Halibut Steaks grilled with orange with a sprinkle of lemon pepper. Cook about 4-5 minutes each
side, depending on the thickness of the steaks. Serve with a slice of lemon on top. Orange smoke gave the fish the same orangey, carmel color as chicken and great flavor! Side dishes with Halibut: Boiled new
potatoes with sour cream sauce & chives, tossed salad with no fat french dressing.
Beef
Porterhouse Steak grilled with Black Walnut pellets after seasoning with Montreal Steak Seasoning.
Black Walnut smoke is a strong flavor with just a hint of bitter -- just like walnuts. Served rare with baked potatoes and tossed salad.
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