Pellet Grill Beef Brisket
Not only is this one of the toughest cuts of beef, but it is one of the best with regard to BBQ. The aroma of brisket on a smoker is something to behold. It has the primeval aroma of cooking meat which is basic to the carnivore in all of us (with the exception of the vegetarian community). The aromas also include whatever spices may have been applied to the meat before it was introduced to the BBQ, grill, or smoker. The smell of grilled spiced up beef brisket has been known to incite riots in some communities. In my neighborhood, as soon as the sweet smell of the smoke begins wafting through the air, the doorbell rings and the side gate to my backyard swings open. People start showing up bringing plenty of side dishes and enough beverages to keep the fleet afloat. Not that we have that many parties, but “festivities happen” when the Wood Pellet Grill starts up. When the brisket is done and the slicing begins, look for the ‘smoke ring’ around the outside of the meat. Recommended wood pellet choices for this recipe are the Hickory or the Mesquite.
(Makes 6-8 servings)
1 (5-6#) Beef brisket (trimmed with ¼ inch layer of fat or slightly more)
Homestyle Spice Seasoning
Apple cider and water (50/50 mixture) in a spray bottle (optional)
Rinse the brisket in cold water and dry with paper towels. Rub the spice mixture liberally on both sides of the brisket. Wrap the brisket securely in cellophane and place into the refrigerator for 6-8 hours or overnight. If time does not permit, not to worry. The brisket will absorb the spices during the cooking process. Set up the pellet grill for low temperature and maximum smoke (about 180-225º F). Place the brisket into an appropriate sized aluminum pan, fat side up. Place into the grill and allow it to smoke for 6-8 hours. Baste the brisket from time to time with the fat and juices from the pan or in lieu of juice, spray the apple juice mixture over the meat for moisture. When done, the brisket should be tender enough to shred with your fingers. Cooking time could be longer depending on the size of the brisket, the heat of the grill and possibly the outside temperature. Remove the brisket from the grill and allow resting for about 15 minutes. Transfer to a cutting board and thinly slice across the grain. Transfer the meat to a platter then pour the pan juices directly onto the meat. Serve immediately. (Note: Covering the brisket and pan with aluminum foil about 45 minutes before removing it from the grill allows the meat to steam to finish. It is ‘fork tender’ when you are ready to slice for serving.)
Cajun Spiced Shrimp
Gumbo, crawfish and shrimp are Cajun and Creole specialties. The cuisine of these groups tends to favor parsley, bay leaf, scallions and cayenne pepper. The vegetables used for their recipes are whatever is available, but the favorites are bell pepper, onion, and celery (the ‘holy trinity’) which is an influence from the French combination of onion, celery, and carrot. The spice used in this recipe includes cayenne pepper to bring up the heat a notch or two. Should your family or friends need a little more spice, hand them the shaker. To quote an old Cajun friend, “Dat will do ya”! Recommended wood pellets for this recipe are the Maple.
(Makes 3-4 servings)
1 ½ lbs Shrimp, large, shelled, deveined and cleaned
4 T Butter, melted
3/4 t Cajun Spice
1 Garlic clove, finely minced
2 T Parsley, flat leaf, chopped for garnish
Soak bamboo skewers in water for 30 minutes. Start the Wood Pellet Grill and set temperature control to SMOKE or lowest temperature. Allow unit to start and warm to temperature. Reset the temperature control to 300° F. Determine the number of shrimp to use for each serving. Using two bamboo skewers per serving, skewer the shrimp from the underside through the back then push down on bamboo. Repeat for remaining shrimp. Add Cajun Spice seasoning and garlic to melted butter. Stir well to blend. When grill comes to temperature, place shrimp on grill then baste with butter mixture. Turn shrimp and repeat. Allow shrimp to cook for approximately 10 minutes. Repeat turning basting. Continue to cook for another 5-10 minutes but do not overcook. When shrimp turns pink, remove from grill, sprinkle with parsley, and serve. If the shrimp is not spicy enough, use additional Cajun Spice.
Grilled Alderwood Cod with Lemon and Tartar Sauce
Atlantic Cod is another of the wonderful gifts from the sea. Fresh tasting and mild, cod can be prepared in so many different ways and all of them good. This recipe makes excellent use of the character of the fish which accepts the introduction of the alder wood aroma and flavor enhancements. Lightly smoked and grilled over higher heat, the meat is flakey and tender. Pair this dish with a Sauvignon Blanc wine, seasonal steamed vegetables, and a rice pilaf with wild rice and you have yourself a health conscious meal. Of course you have to have an appetizer like Oysters Rockefeller just to keep the ‘bad’ thing going. Any takers? Alder wood pellets are recommended for this recipe.
(Makes 4-5 servings)
2 lbs Cod fillets (Atlantic cod recommended)
Extra virgin olive oil
Classic French Marinade Spice
Vegetable oil (or PAM® kitchen spray)
5 oz Mayonnaise
1 oz Ketchup
1 oz Mustard
1 oz Sweet pickle relish
Pinch Garlic salt
Pinch Celery salt
Sweet pickle juice (as needed, see NOTE.)
For tartar sauce put mayonnaise into a mixing bowl and whip until smooth. Add other ingredients blending them into the mayonnaise. NOTE: If the sauce is too thick, thin with sweet pickle juice to desired consistency. Prepare grill by brushing vegetable oil (or spray) on grill grate to prevent sticking. Start pellet grill and set temperature control to SMOKE (or 180° F). Rinse cod fillets with fresh water and pat dry with paper towels. Brush fillets with olive oil then lightly sprinkle either the French Classic or Pappy’s spices over fish. Allow 20 minutes for seasoning to penetrate into meat. Place fish fillets onto grill grate. Allow 20 minutes for smoke to flavor fish. Increase pellet grill temperature to 375° F. Allow 5 minutes on grill after reaching selected temperature. Fish should flake easily when done. Remove fish from grill and serve immediately with lemon wedges and tartar sauce.
Pork Chops with Apple Jelly Glaze
Pork is the meat of choice for most backyard chefs and pork chops, next to baby back ribs are very high on the list. The pork is easily to prepare and readily compliments various spice combinations. It does not really matter what cut of pork goes on the grill, but it always comes off in perfect order. Whether it is ribs, roast, loin, bacon, or chops the level of expectation is always exceeded. This particular recipe is basic in nature. Simple and extremely satisfying, these chops are guaranteed to please the toughest of customers. The glaze makes for a very beautiful presentation with terrific aromas of fruit, cinnamon, and clove. The flavors blend and round out nicely on the palate with notes of sweet and tart at the same time. This is another recipe that will certainly find a home in your menu repertoire. Apple wood pellets are highly recommended for cooking this recipe.
(Makes 4 servings)
4 Pork chops, 1-1 ½ inch thick bone-in or boneless
Black pepper, ground
Apple Jelly Glaze:
¾ C Apple juice, unsweetened
¾ C Apple jelly
¼ tsp Cinnamon, ground
Dash Cloves, ground
Prepare the apple glaze. Mix first four glaze ingredients in small sauce pan over low heat. Reduce volume to approximately 1 Cup stirring occasionally. (Note: The glaze can be prepared in advance and stored in the refrigerator until needed. Warm glaze over low heat before serving.) Rinse chops in cold water and pat dry with paper towel. Lightly sprinkle garlic salt and pepper on chops. Brush vegetable oil on grill grate to prevent sticking. Start pellet grill and set temperature control to 300º F. Place chops on grill allowing space between. When chops reach desired level of doneness (about 30-35 minutes), turn off grill. Allow chops to rest for 5 minutes. Remove from grill. Arrange chops on plate then spoon glaze and cranberries over chops. Serve immediately.
Cajun Spiced Chicken with Dirty Rice and “Roasted Trinity”
Gumbo, crawfish and shrimp are Cajun and Creole specialties, however, chicken is also part of the cuisine. The flavors tend to favor parsley, bay leaf, scallions and cayenne pepper. The vegetables used for their recipes are whatever is available, but the favorites are bell pepper, onion, and celery (the ‘holy trinity’) which is an influence from the French combination of onion, celery, and carrot. The spices used in this recipe includes cayenne pepper to bring up the heat a notch or two but are combined with others in Uncle Bob’s unique blend. Should your family or friends need a little more spice, hand them the shaker. Recommended wood pellets for this recipe are the Maple.
(Makes 4 servings)
4 Large chicken breasts, skinned and boneless
4 t Olive oil
4 t Uncle Bob’s Cajun Spice ™
3 Carrots, cut into 4 chunks each
3 Celery ribs, cut into 2 inch chunks
Celery leaves (optional)
1 White onion, cut into 8 wedges
1 each red & green bell pepper sliced into 1/2" strips
1 1/2 T Olive oil
1 1/2 t Uncle Bob’s Cajun Spice ™
1 Package, Zatarain’s ® Dirty Rice mix
2 T Parsley, flat leaf, chopped for garnish
Place chicken into a flat non-reactive bowl or wide glass dish, brush with olive oil then turn breasts over and brush again. Apply 1/2 teaspoon of Cajun spice to each breast then turn over and repeat spice application. Allow chicken to rest in oil and spice for 20 minutes.
Start the Wood Pellet Grill to SMOKE or lowest temperature, allow to warm up. Reset to 350° F.
Place vegetables into a non-reactive bowl then anoint with oil and spice. Stir to coat all vegetables with oil and spice, applying additions if necessary.
When grill is at temperature, place chicken onto grill grate. Remove vegetables from bowl and place onto perforated vegetable roaster and place onto grill with chicken. Allow chicken and vegetables to roast for 15-20 minutes.
Start rice according to package directions, but omit the ground beef (step 1 on the box). Follow the remaining directions.
When the rice is ready, remove from heat and allow resting for 5 minutes. Measure chicken internal temperature for 160°F. Remove chicken and vegetables from grill.
Place chicken on serving platter with vegetables and garnish with parsley. Put rice into serving bowl. Serve immediately.
This meal is “gaarronteed” to please.
Herb and Garlic Fillet of Beef
The herbs in this recipe add so much to the flavor of the beef tenderloin. It’s like a concert of aromas; the pungent aromatics of the thyme and oregano support the unmistakable sharpness of the rosemary. The aromas and oils of the herbs are transferred to the meat that has also been impacted by the infusion of the garlic and the light smoke of the grill. Your family and friends will enjoy the meld of aromas and flavors that this delight imparts to the palate. I recommended cherry pellets for this recipe.
Yield: 4--6 servings
Sprinkle the meat with Uncle Bob’s Herb and Garlic Spice then massage to press it into surface. Cover with plastic wrap and refrigerate for at least 4 hours, or as long as overnight.
Brush the grill grate with canola oil or spray with non-stick kitchen spray. Remove meat from refrigerator and allow to warm for 30 minutes. Start the pellet grill and allow to warm up then set temperature control for SMOKE.
Remove plastic wrap from roast. Place meat onto prepared grill grate and allow meat to smoke for 30 minutes. Then reset temperature control to 350ºF and roast the meat for 45 minutes and measure the internal temperature of the roast using an instant read thermometer. Internal temperature should be around 140°F for rare or 155°F for medium. Continue cooking until at desired temperature.
Remove the roast from the grill and let rest for 10 -- 15 minutes covered. Remove the string (if present). Cut the roast into thin slices and sprinkle with minced parsley. Serve immediately.
Mediterranean Style Artichokes
Artichokes are considered native to southern Europe but are believed to have originated from northern Africa. Wherever they came from, we have a spice blend that brings out the best in them when they are simmered for 30 minutes or so, just enough to make them tender. The edible parts are at the heart end of the leaves which are peeled off, dipped in mayonnaise or melted butter, then eaten, but only the inner part of the leaf at the bottom. While the artichokes are simmering, the steam from the pot will make you crazy with anticipation. Enjoy this European delicacy.
Makes up to four servings
2 Whole artichokes, washed and trimmed
2 Quarts water
1 Teaspoon Uncle Bob’s Mediterranean Spice Blend
1 Tablespoon olive oil
Mayonnaise or melted butter for dipping
Trim the stem and the top of the artichoke from the bud. Wash and rinse the bud thoroughly under warm running water. Place the water, spice blend and olive oil into a two quart sauce pan then stir to disperse the spices equally into the water and oil. Place the whole artichokes into the pot and bring to a boil. Reduce heat, cover and simmer the artichokes for 15 to 30 minutes or until a knife inserted in the base of the stem meets with only slight resistance. Remove from the heat and set aside.
Preheat your grill at medium to medium high. Cut the now cool enough to handle artichokes in half lengthwise and remove the fibers and any purple petals in the center. brush the cut surface with a bit of olive oil and sprinkle with just a touch more of the seasoning blend. Place oiled side down on the grill and allow to cook for 5 to 10 minutes until they are tender. Remove from grill and serve immediately with mayonnaise, melted butter or both.
Like us on facebook!
Copyright © 2013 Uncle Bobs Smokin Hot BBQ