The Barbecue and Grill Bible: 2

Books in 1: Wood Pellet Smoker

and Grill Cookbook & Outdoor
Gas Griddle Cookbook

Discover The Juiciest And Tastiest Grill Recipes,

Learn Tips And Tricks To Grill Perfectly And
Impress Your Guests Every Single Time

By

MARC WILLIAMSON
 © Copyright 2021 by MARC WILLIAMSON All rights reserved.
This document is geared towards providing exact and reliable information concerning the topic and
issue covered.
- From a Declaration of Principles which was accepted and approved equally by a Committee of the
American Bar Association and a Committee of Publishers and Associations.
In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic
means or printed format. All rights reserved.
The information provided herein is stated to be truthful and consistent. Any liability, in terms of
inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained
within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any
legal responsibility or blame be held against the publisher for any reparation, damages, or monetary
loss due to the information herein, either directly or indirectly.
Respective authors own all copyrights not held by the publisher.
The information herein is offered for informational purposes solely and is universal as so. The
presentation of the information is without contract or any type of guaranteed assurance.
The trademarks that are used are without any consent, and the publication of the trademark is without
permission or backing by the trademark owner. All trademarks and brands within this book are for
clarifying purposes only and are owned by the owners themselves, not affiliated with this document.
Book 1: Wood Pellet Smoker-Grill
Cookbook

A Guide With 200+ Recipes Of The Most Delicious

And Palatable Barbecue For You And Your Loved
Ones

MARC WILLIAMSON
© Copyright 2022 by MARC WILLIAMSON - All rights reserved.

This document is geared towards providing exact and reliable information

in regard to the topic and issue covered. The publication is sold with the
idea that the publisher is not required to render accounting, officially
permitted or otherwise qualified services. If advice is necessary, legal or
professional, a practiced individual in the profession should be ordered.
- From a Declaration of Principles which was accepted and approved
equally by a Committee of the American Bar Association and a Committee
of Publishers and Associations.
In no way is it legal to reproduce, duplicate, or transmit any part of this
document in either electronic means or in printed format. Recording of this
publication is strictly prohibited, and any storage of this document is not
allowed unless with written permission from the publisher. All rights
reserved.
The information provided herein is stated to be truthful and consistent, in
that any liability, in terms of inattention or otherwise, by any usage or abuse
of any policies, processes, or directions contained within is the solitary and
utter responsibility of the recipient reader. Under no circumstances will any
legal responsibility or blame be held against the publisher for any
reparation, damages, or monetary loss due to the information herein, either
directly or indirectly.
Respective authors own all copyrights not held by the publisher.
The information herein is offered for informational purposes solely and is
universal as such. The presentation of the information is without a contract
or any type of guarantee assurance.
The trademarks that are used are without any consent, and the publication
of the trademark is without permission or backing by the trademark owner.
All trademarks and brands within this book are for clarifying purposes only
and are owned by the owners themselves, not affiliated with this document.
Table of Contents
Introduction
Chapter 1: Wood Pellet Smoker-Grill- An Overview
Temperature Control
Cleaning Process Timetable
Cooking guidelines
Chapter 1: Appetizers, Sides and Mixed Recipes
1. Atomic buffalo turds
2. Smashed potato casserole
3. Bacon-wrapped asparagus
4. Brisket baked beans
5. Garlic parmesan wedges
6. Roasted vegetables
7. Twice-baked spaghetti squash
8. Applewood-smoked cheese
9. Hickory-smoked moink ball skewers
10. Artisan take & bake pepperoni pizza
11. Crusty Artisan No-Knead Bread
12. Pizza dough rolls
13. Classic apple pie
14. Peach blueberry cobbler
15. Basic poultry brine
16. Pork brine
17. Salmon and trout brine
18. Cajun spice rub
19. Jan’s original marinade
20. Poultry seasoning sauce
21. Seafood seasoning sauce
22. Smoker-grill pork and beans
23. Smoked chicken stew with herb dumplings
24. Over-the-coals bistecca fiorentina
25. Salmon and corn chowder
26. Split pea soup with ham and alder-smoked sea salt
27. Cheese and prosciutto panini with smoky romesco sauce
 28. Smoky seafood paella
29. Garlicky steamed clams
30. Fire-Roasted Crab
31. Smoky barbecued oysters
32. No-knead Dutch oven bread
33. Mom’s crazy chocolate cake
34. Dad’s favorite: hobo cake
Chapter 2: Poultry
1. Cajun spatchcock chicken
2. Grilled chicken quarters
3. Roasted Tuscan thighs
4. Teriyaki smoked drumsticks
4. Smoked bone-in turkey breast
5. Hickory-smoked spatchcock turkey
6. Bacon cordon bleu
7. Crab-stuffed lemon Cornish hens
8. Cured turkey drumsticks
9. Tailgate smoked young turkey
10. Roasted duck à I ‘orange

Chapter 3: Red Meat

1. Perfectly grilled steaks
2. Smoked tri-tip roast
3. Meaty chuck short ribs
4. Hickory New York strip roast
5. Texas-style brisket flat
6. Pete-za Meatloaf
7. Traffic light stuffed bell peppers
8. Applewood walnut-crusted rack of lamb
9. Roasted leg of lamb
Chapter 4: Pork
1. Pork roast
2. Pork roast Hickory smoked style
3. Double-smoked ham
4. Pork Rib Hickory smoked style
5. Grilled, juicy and tender loin chops
 6. Florentine rib eye pork loin
7. Buttermilk pork sirloin roast
8. Smoked pork tenderloins
9. Pulled hickory-smoked pork butts
10. Pork sirloin tip roast three ways
Chapter 5: Baking Flatbreads and Rustic Artisan Breads
1. Basic pizza dough and crust
2. Pizza al forno with mushrooms, gorgonzola, and radicchio
3. Focaccia with oven-roasted tomatoes, ricotta Salata, and basil oil
4. Basil oil
5. Calzone with sausage, spinach, fontina, and pine nuts
6. Mt. Taylor five-seed sourdough bread
7. Sourdough starter
8. Moroccan flatbread stuffed with onion, parsley, and cumin
9. Baguette pain a l’ancienne
10. Pita bread
11. Turkish spicy meat-filled flatbread
12. Spanish coca with smoky romesco and potatoes
Chapter 6: Seafood
1. Quenelles
2. Fish drop soup
3. Bluefish smoked over fennel
4. Rosemary-smoked herring
5. Smoked bonito with green sauce
6. Smoked salmon pâté
7. Smoked salmon spread
8. Curried trout timbales
9. Tickled pink oysters
10. Smoked shad roe–potato balls
11. Smoked whitefish
12. Smoked salmon pizza with mixed wild mushrooms
13. Non-rising pizza dough
14. Gravad and smoked salmon with cilantro-mint rub
15. Smoked gravlax with an orange-dill rub
16. Smoked sable
17. Catfish wrapped in collard greens
18. Sunnies dijon
19. Grilled butterflied trout
20. Steelhead trout in red wine sauce
21. Grilled freshwater perch with blood orange salad
22. Smoked lake trout with olive-mustard sauce
23. Grilled smallmouth bass wrapped in cornhusks
24. Grilled walleye with grapes and shaggy mane mushrooms
25. Smoked walleye with a dried mushroom–pumpkin seed rub
26. Smoked burbot with wild mushroom, plum & mint sauce
27. Smoked walleye with red pepper sauce
28. Scrambled eggs with smoked shad milt
29. Walleye hash browns
30. Smoked butterflied largemouth bass
31. Smoked apache trout
32. Smoked rainbow trout
33. Smoked pike with dried cherry and pear sauce
34. Smoked yellow perch in grapefruit marinade
35. Maple syrup salmon steaks
36. Columbia river chinook with cherry balsamic sauce
37. Hoisin-grilled coho
38. Salmon and boletus kebabs
39. Grilled wild king salmon with smoked lobster–tarragon beurre blanc
40. Grilled halibut in coconut milk and soy sauce
41. Lemon sorbet–glazed mahi-mahi
42. Tuna kebabs
43. Black cod with minted orange sorbet sauce
44. Tilapia and coffeehouse stuffing
45. Tuna steaks and blood oranges in foil
46. Grilled tuna burgers
47. Curried grilled pompano
48. Striped bass with cattail shoots and morels
49. Striped bass with curried shrimp sauce
50. Bluefish with tomato and basil
51. Baked fresh wild sockeye salmon
52. Pacific rockfish
 53. Shrimp-stuffed tilapia
54. Cold-hot smoked salmon
55. Hot-smoked teriyaki tuna
56. Smoked salmon & Dungeness crab chowder
57. Alder wood–smoked boned trout
Chapter 7: Clay-Pot and Cast-Iron Smoker-grill Cooking
1. Tiella of lamb with fennel, pecorino, and potatoes
2. Soufflé casserole of chard, goat cheese, and fresh herbs
3. Crab gratin with potatoes, leeks, and spinach
4. Three-cheese baked penne with pancetta
5. Eggplant, red pepper, and goat cheese gratin
6. Moroccan tagine of halibut, potatoes, and artichokes
7. Baked risotto with asparagus and Swiss chard
8. White Tuscan beans with sausage
9. Bouillabaisse
10. Two-bean pozole with cumin crème fraiche
11. Cumin crème Fraiche
12. Smoky French onion soup
13. Curried lentil and vegetable cassoulet
14. Fava bean, potato, and escarole soup
15. Roasted garlic croutons
Chapter 8: Wood Pellet Grill Baking And Barbecue
1. Shiitake and Roasted Garlic Tart
2. Crispy potato, artichoke, leek, and gruyere tart
3. Tuscan torta with spinach, chard, and raisins
4. Wild mushroom, fennel, chard, and gruyère tart
5. Puff pastry pissaladière
6. Milanese risotto, leek, and asparagus tart
7. Rustic Corn, Tomato, and Basil Tart
8. Spinach, mushroom, and feta pie
9. Succulent smoked salmon
10. Olive oil–poached tuna with fennel, orange, and olive salad
11. Wine-Poached Shrimp with Smoky Tomato Sauce
12. Smoky tomato sauce
13. Beer-Braised Short Ribs
 14. Lone Star Barbecued Brisket
15. Slow-roasted split turkey with citrus-chili glaze
16. Milk-braised pork with mushroom-artichoke ragù
17. Lamb Braised in Yogurt with Onions and Tomatoes
18. Provençal Chicken
19. Clambake in a Box
20. Overnight beef chili Colorado
21. Wood-smoked cheese fondue
22. Braised Cauliflower, Potato, and Onion Curry
Chapter 9: Wood Pellet Grill Sweets and Desserts
1. Apple-Prune Galette
2. Apricot Tart with Lavender Crème Anglaise
3. Lavender crème anglaise
4. Breakfast Focaccia with Grapes and Figs
5. Candied orange peel
Chapter 10: Wood Pellet Grilling and Roasting
1. Grilled cilantro-mint naan
2. Tuscan grilled pizza with escarole
3. Joanne weir’s pizza dough
4. Grilled flank steak with red peppers and fontina cheese
5. Grilled pork loin stuffed with chard, fennel, and olives
6. Toasted walnut sauce
7. Mediterranean lamb kebabs with pomegranate glaze
8. Grilled duck breasts with lavender-herb rub
9. Tandoori chicken
10. Plank-roasted pacific salmon
11. Fennel-rubbed halibut with fava bean ragout
12. Grilled shrimp with herb vinaigrette
13. Herb vinaigrette
14. Grilled Panzanella with heirloom tomatoes
15. Salade niçoise with spring vegetables
16. Spanish-style potato salad with saffron-aioli dressing
17. Saffron-aioli dressing
18. Spit-roasted leg of lamb with tzatziki
19. Mustard and lemon chicken
 20. Mushroom-rubbed plank-roasted steak
21. Wood-roasted antipasti platter
22. Mushroom-artichoke ragout
23. Wood-roasted artichokes
24. Best-ever brussels sprouts
25. Salt-roasted potatoes
26. Roasted tomatoes provençal
Conclusion
 Introduction
In a wood pellet smoker-grill, compressed hardwood sawdust made of
apple, cherry, hickory, maple, mesquite, and other species of wood is used
to smoke, grill, roast, and bake food. The terms "pellet grill," "pellet
smoker," and “pellet smoker-grill" are frequently used to describe a wood
pellet smoker and grill. We'll refer to it as a "wood pellet smoker-grill"
throughout this book. This book's suggested approaches, recipes, and points
of view shouldn't be treated as gospel. As you are aware, everyone has
different culinary preferences. The information in this book can be applied
precisely as written, or you can experiment and have fun. Barbecue is the
primitive cooking technique in existence. In our perspective, barbecuing is
the "slow and low" use of indirect heat to smoke and cook food. The results
of grilling with spices, indirect heat rubs, smoke and the meats' natural
juices are amazing. Grilling and barbecuing have substantial differences,
yet many people are not aware of them and use the terms incorrectly. We
contend that preparing hamburgers, hot dogs, or fowl over smoky embers or
a gas grill is not the same as "barbecuing." Don't get us wrong; you can
barbecue great food and meals using indirect heat and charcoal or gas. We
won't go into all of the arguments and ideas put forth by various specialists
over what constitutes BBQ. We'll let them make that decision. BBQ is best
done on grills that burn wood pellets.
 Chapter 1: Wood Pellet Smoker-Grill- An
Overview

Only cooking with hardwood can produce the flavor profiles and moisture
that the wood pellet smoker grill offers. Grill temperatures might vary
depending on the type and manufacturer. Grill temperatures may range from
150°F to well over 600°F on several types, depending on the brand and
model. The days of using a wood pellet smoker grill for both grilling and
searing are long gone. Unmatched by charcoal or gas barbecues, wood
pellet smoker grills offer succulence, ease, and safety. Compared to other
smokers you may be familiar with, the smoke profile is gentler. They
generate the adaptability and advantages of a convection wood pellet
smoker grill due to their design. Smoker grills made of wood pellets are
secure and easy to use.
Temperature Control
The key word is control. "Set it, and forget it." As we previously discussed,
the controller modifies the fan speed and pellet flow rate to maintain the
temperature that you select. Most manufacturers either pick a controller
from a third party or create their own. Of course, not every controller is
made equal. When choosing your wood pellet smoker grill, there are just
some that are superior to others and should be given serious attention. Try
to choose a controller that offers precise heat control. The three main
categories of controllers are analog, digital, and PID.

Cleaning Process Timetable

Cooking guidelines
Depending on the duration and temperature, cooking methods like smoking
and grilling can provide distinctly diverse outcomes. Keep track of
everything you cooked, at what temperature, for how long, and the
outcomes for optimal results. For the next period, modify it to your liking.
Practice makes perfect. The culinary technique of hot smoking calls for
longer cooking periods but produces meat with more of a natural wood taste
(as well as the desired smoke ring). Shorter cooking times at higher cooking
temperatures result in less smoke flavor being retained. TIP: After cooking,
give meats time to rest for optimal results. This results in a much richer,
more delicious cut by allowing the natural fluids to migrate back into the
meat fiber. Depending on the amount of the protein, resting periods might
range from 3 to 60 minutes.
 Chapter 1: Appetizers, Sides and Mixed Recipes

1. Atomic buffalo turds

Prep time: 30 to 45 mins | Serve: 10 | Calories: 72.2kcal
Ingredients
10 medium jalapeño peppers
8 ounces of regular cream cheese at room temperature
Three-fourth cup shredded Monterey Jack and cheddar cheese blend
(optional)
One tsp. smoked paprika
One tsp. garlic powder
Half tsp. cayenne pepper
Half tsp. red pepper flakes
20 Little Smokies sausages
10 thinly sliced bacon strips, cut in half
Instructions
Put on your food service gloves if you have them. Jalapeno peppers
should be
 washed and cut lengthwise. Carefully remove and discard the seeds and
veins with a spoon or paring knife. On a grilling plate for vegetables,
arrange the jalapenos and leave them there.
Cream cheese, shredded cheese, paprika, garlic powder, cayenne
pepper, and red pepper flakes, if used, should all be thoroughly
combined in a small bowl.
The cream cheese mixture should be placed within the hollowed-out
jalapeno pepper halves.
Each filled jalapeno pepper half should have a small amount of
Smokies sausage on top of it.
Each jalapeno pepper half should be encircled by a half-slice of thin
bacon.
To attach the bacon to the sausage, use a toothpick, being careful not
to penetrate the pepper. The ABTs should be put on a grilling pan or
tray.
Utilizing hickory pellets or a combination, set up your wood pellet
smoker grill for indirect cooking and heat it to 250°F.
To make the bacon cooked and crispy, smoke the jalapeno peppers for
around one and a half to 2 hours at 250 °F.
The ABTs should be taken from the grill and given five minutes to
rest before being served as an hors d'oeuvre.
2. Smashed potato casserole
Prep time: 30 to 45 mins | Serve: 8 | Calories: 357.9kcal
Ingredients
8 to 10 bacon slices
¼ cup (½ stick) salted butter or bacon grease
1 small red onion, sliced thinly
1 yellow, green and red bell pepper each
3 cups mashed potatoes
Three-fourth cup sour cream
1½ teaspoons Texas Barbecue Rub
3 cups shredded sharp cheddar cheese, divided
4 cups frozen hash brown potatoes
Instructions
About 5 minutes on each side, cook the bacon in a large skillet over
medium heat on a wood pellet smoker-grill until crisp. Separate the
bacon.
The rendered bacon fat should be transferred to a glass container.
The red onion and bell peppers should be sautéed until al dente in
butter or bacon oil that has been warmed over medium heat on a
wood pellet smoker-grill. Place aside.
Spread the mashed potatoes in the bottom of a 9 x 11-inch casserole
dish and coat with nonstick cooking spray.
Add Texas Barbecue Rub to the sour cream before topping the
mashed potatoes.
Keeping the butter or bacon grease in the pan, arrange the sautéed
vegetables on top of the potatoes.
The frozen hash brown potatoes are placed on top, followed by one
and a half cups of the sharp cheddar cheese.
Top the hash browns with crumbled bacon and the excess butter or
bacon oil from the sautéed vegetables.
The remaining one and a half cups of sharp cheddar cheese should be
sprinkled on top before the casserole dish is covered with a lid or
aluminum foil.
Use your preferred pellets to warm your wood pellet smoker/grill to
350°F and set it up for indirect cooking.
Until the cheese is bubbling, bake the mashed potato casserole for 45
to 60 minutes.
Before serving, allow it to rest for ten minutes.
3. Bacon-wrapped asparagus
Prep time: 25 to 30 mins | Serve: 6 | Calories: 160kcal
Ingredients
1 pound fresh thick asparagus (15 to 20 spears)
extra-virgin olive oil
 5 slices thinly sliced bacon
One tsp. Pete’s Western Rub
salt and pepper
Instructions
Asparagus woody should be snapped off and trimmed to roughly the
same length.
Arrange the asparagus spears in bundles of three and drizzle with oil.
One piece of bacon should be wrapped around each bundle before
being seasoned with salt & pepper to taste.
Set up your wood pellet smoker grill for indirect cooking by atop the
grates with Teflon-coated fiberglass mats (to prevent the asparagus
from sticking to the grill grates). Utilize any kind of pellets to preheat
to 400°F. While the asparagus is being prepared, the grill may be
heated.
For 25 to 30 minutes, grill the bacon-wrapped asparagus until it is
crisp and the asparagus is soft.
4. Brisket baked beans

Prep time: 20 mins | Serve: 12 | Calories: 200kcal

Ingredients
 Two tbsps. extra-virgin olive oil
1 large yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
2 to 6 jalapeño peppers, diced
3 cups chopped Texas-Style Brisket Flat
1 (28-ounce) can of baked beans, like Bush’s Country Style Baked
Beans
1 (28-ounce) can of pork and beans
1 (14-ounce) can of red kidney beans, rinsed and drained
1 cup barbecue sauce, like Sweet Baby Ray’s Barbecue Sauce
Half cup packed brown sugar
3 garlic cloves, chopped
Two tsps. ground mustard
Half tsp. kosher salt
Half tsp. black pepper
Instructions
The diced onion, peppers, and jalapenos are added once the olive oil
has warmed up in a skillet over medium heat on a wood pellet smoker
grill. Cook, occasionally stirring, for 8 to 10 minutes or until the
onions are transparent.
Baked beans, pork and beans, kidney beans, sauteed onion and
peppers, chopped brisket, barbecue sauce, brown sugar, garlic, ground
mustard, salt, and black pepper should all be combined in a 4-quart
casserole dish.
Set your wood pellet smoker/grill up for indirect cooking and heat it
up to 325°F with your preferred pellets. Baked beans made with
brisket should be cooked uncovered for 1 1⁄2 to 2 hours or until they
are thick and bubbling. 15 minutes should pass before serving.
5. Garlic parmesan wedges
Prep time: 50 mins | Serve: 3 | Calories: 384kcal
Ingredients
3 large russet potatoes
¼ cup extra-virgin olive oil
1½ teaspoons salt
¾ teaspoon black pepper
Two tsps. garlic powder
Three-fourth cup grated Parmesan cheese
Two tbsps. chopped fresh cilantro or flat-leaf parsley (optional)
Half cup blue cheese or ranch dressing per serving, for dipping
(optional)
Instructions
Use a vegetable brush to gently scrub the potatoes in cold water, then
let them air dry.
Cut the potatoes in thirds after cutting them in half lengthwise.
To completely remove the liquid that is released when you chop the
potatoes, use a paper towel. The wedges are kept from becoming
crispy by moisture.
In a large bowl, combine the potato wedges, olive oil, salt, pepper,
and garlic powder. Gently toss the ingredients with your hands to
combine.
Place the wedges on a nonstick grilling tray, pan, or basket that
measures approximately 15 by 12 inches.
Any kind of wood pellet should be used to heat your wood pellet
smoker or grill to 425°F and set up for indirect cooking.
The potato wedges should be roasted for 15 minutes in your preheated
smoker grill before turning. Fork-tender on the inside and crispy
golden brown on the outside; roast the potato wedges for an
additional 15 to 20 minutes.
If desired, garnish the potato wedges with cilantro or parsley and
some Parmesan cheese. If desired, serve with blue cheese or ranch
 dressing for dipping.
6. Roasted vegetables
Prep time: 60 mins | Serve: 4 | Calories: 151kcal
Ingredients
1 cup cauliflower florets
1 cup small mushrooms, halved
1 medium zucchini, sliced and halved
1 medium yellow squash, sliced and halved
1 medium pepper
1 small red onion
6 ounces small baby carrots
6 medium stemmed asparagus spears, cut into 1-inch pieces
1 cup cherry or grape tomatoes
¼ cup roasted garlic–flavored extra-virgin olive oil
Two tbsps. balsamic vinegar
3 garlic cloves, minced
One tsp. dried thyme
One tsp. dried oregano
One tsp. garlic salt
Half tsp. black pepper
Instructions
In a large bowl, combine the tomatoes, carrots, asparagus, zucchini,
yellow squash, red bell pepper, red onion, and cauliflower florets.
The vegetables should be prepared with olive oil, balsamic vinegar,
garlic, thyme, oregano, garlic salt, and black pepper.
The vegetables should be gently hand-tossed until they are completely
covered with olive oil, herbs, and spices.
Evenly sprinkle the seasoned vegetables onto a nonstick grilling
tray/pan/basket (approximately 15 × 12 inches).
 Any kind of wood pellet should be used to heat your wood pellet
smoker or grill to 425°F and set up for indirect cooking.
Transfer the grilling tray to the smoker-grill that has been prepared,
and roast the veggies there for 20 to 40 minutes or until they are
tender-crisp. Serve right away.
7. Twice-baked spaghetti squash
Prep time: 1hr15 mins | Serve: 4 | Calories: 214kcal
Ingredients
1 medium spaghetti squash
One tbsp. extra-virgin olive oil
One tsp. salt
Half tsp. pepper
Half cup shredded mozzarella cheese, divided
Half cup grated Parmesan cheese, divided
Instructions
Use a big, sharp knife to carefully chop the squash in half lengthwise.
Use a spoon to scoop out the seeds and pulp from each half.
Sprinkle salt and pepper on the inside of the squash halves and drizzle
with olive oil.
Use any kind of wood pellets to heat your wood pellet smoker-grill to
375°F and set it up for indirect cooking.
Squash halves should be placed face-up on hot grill grates.
The squash should be baked for 45 minutes or until it reaches 170°F
inside. When finished, the spaghetti squash will be tender and fork-
friendly.
After moving the squash to a cutting board, give it 10 minutes to cool.
Heat the smoker-grill using wood pellets to 425°F.
Use a fork to rake back and forth over the squash to remove the flesh
in strands, being careful to keep the shells intact. Take note of how the
stands resemble spaghetti.
 Place the strands in a large bowl. Stir to blend after adding half of the
mozzarella and Parmesan cheeses.
Refill the squash shells with the mixture, and top with the remaining
mozzarella and Parmesan cheeses.
The spaghetti squash halves should be baked at 425°F for a further 15
minutes or until the cheese begins to brown.

8. Applewood-smoked cheese
Prep time: 1hr15 mins | Serve: Many | Calories: 120kcal
Ingredients
Pellets: Apple
1 to a 2½-pound block of the following suggested cheeses: Gouda
sharp cheddar
extra-sharp 3-year cheddar
Monterey Jack
pepper Jack
Swiss
Instructions
To improve smoke penetration, chop the cheese blocks into
manageable sizes (about 4 4-inch blocks), depending on their shape.
For the cheese to develop a very thin shell or crust that serves as a
heat barrier but allows smoke to pass through, let it sit uncovered on
the counter for an hour.
Install a cold-smoke box and set up your wood pellet smoker grill for
indirect heat in order to get ready for cold smoking. To let moisture
escape from the box, make sure the smoker box louver vents are
completely open.
Use apple pellets for a softer smoke flavor, and preheat your wood
pellet smoker-grill to 180°F or, if you have one, to the smoke setting.
On Teflon-coated fiberglass nonstick grill mats, place the cheese and
cold smoke for two hours.
 Remove the smoked cheese and use a cooling rack to let it cool for an
hour on the counter.
To allow the smoke to permeate and the flavor of the cheese to soften,
vacuum-seal and label your smoked cheeses before storing them in
the refrigerator for at least two weeks.
9. Hickory-smoked moink ball skewers
Prep time: 1hr50 mins | Serve: 9 | Calories: 148kcal
Ingredients
½ pound ground beef (80% lean)
½ pound ground pork sausage
1 large egg
Half cup Italian bread crumbs
Half cup of minced red onions
Half cup grated Parmesan cheese
¼ cup finely chopped parsley
¼ cup whole milk
2 garlic cloves, minced, or One tsp. crushed garlic
One tsp. oregano
Half tsp. kosher salt
Half tsp. black pepper
¼ cup barbecue sauce, like Sweet Baby Ray’s
½ pound thinly sliced bacon, cut in half
Instructions
Combine the ground beef, ground pork sausage, egg, bread crumbs,
onion, parsley, milk, garlic, salt, and pepper in a sizable bowl. Avoid
overworking the flesh.
Create one-and-a-half-ounce meatballs with a diameter of about one
and a half inches, and then set them on a fiberglass mat coated in
Teflon.
 Each meatball is encased in a half-slice of thin bacon. Put 6 skewers
with the moink balls on them (3 balls per skewer).
Set up your wood pellet grill or smoker for indirect heat.
Utilizing hickory pellets, heat your wood pellet smoker/grill to 225°F.
For 30 minutes, smoke the moink ball skewers.
During the final five minutes, brush the moink balls with your
preferred barbecue sauce.
While they are still warm, serve the moink ball skewers.
10. Artisan take & bake pepperoni pizza
Prep time: 10-15min | Serve: 4 | Calories: 102kcal
Ingredients
Take-and-bake pizza, such as Costco Kirkland Signature Take and
Bake Artisan Pepperoni Pizza or1 toppings of your choice
Instructions
Any kind of pellet should be used to heat your wood pellet smoker or
grill to 400°F and set up for indirect cooking.
If the pizza is chilled, take it out of the fridge 30 minutes before
baking.
For a crispier crust, bake the pizza for 10 to 15 minutes, or until the
cheese is bubbling and the dough is golden brown, directly on the
heated traditional grill grates.
Slice and serve the pizza after letting it stand for 5 minutes after being
carefully removed from the grill using a pizza paddle.
11. Crusty Artisan No-Knead Bread
Prep time: 45-60min | Serve: 4-6 | Calories: 110kcal
Ingredients
3 cups bread flour or all-purpose flour
1½ teaspoons kosher salt
Half tsp. instant or rapid-rise yeast
One and a half cups of room-temperature water
Instructions
Combine the flour, salt, and yeast in a big bowl.
When the dough has a sticky, shaggy consistency, add the water and
stir with a wooden spoon. Wrap the bowl with plastic wrap and leave
it at room temperature for 12 to 18 hours.
The dough will have risen, speckled with bubbles, and sticky to the
touch after 12 or more hours.
Configure your wood pellet smoker-grill for indirect cooking and
preheat to 450°F using any pellets.
With floured hands, carefully remove the dough from the bowl and
place it on a lightly floured, clean, and dry surface. Gently form the
dough into a ball and loosely cover it with plastic wrap.
Preheat a 5 or 6-quart enameled Dutch oven for 30 minutes at 450°F
while the dough is resting.
Remove the hot Dutch oven carefully from the grill and place the
dough in the middle.
Cover and bake for 30 minutes.
Remove the cover and bake uncovered for an additional 15 to 30
minutes.
Allow the bread to rest on a cooling rack for 15 minutes before
serving.
12. Pizza dough rolls
Prep time: 45-60min | Serve: 4-6 | Calories: 240kcal
Ingredients
2½ cups bread flour or all-purpose flour
One tsp. instant or rapid-rise yeast
One tsp. kosher salt
One tsp. sugar
1 cup of warm water
One tbsp. extra-virgin olive oil
Instructions
Combine the flour, yeast, salt, and sugar in a sizable basin.
Use a wooden spoon to mix in the water and olive oil until the dough
is sticky and shaggy.
Pizza dough should be lightly kneaded for 3 to 4 minutes with floured
hands before being covered with a flour sack towel.
For one hour, at room temperature, let sit covered. The dough ought
to expand by two times.
Pizza dough should be divided into 8 equal sections and placed on a
clean, dry surface that has been lightly floured. Make rolls out of each
part using floured hands.
Rolls should be placed on parchment paper that has been placed over
a baking sheet or pizza pan. Rolls should be covered with a flour sack
towel.
Re-rising the rolls should take 30 to 60 minutes or until they have
doubled in size.
Set your wood pellet smoker/grill up for indirect heat and heat any
pellets to 400°F.
Each roll of pizza dough should have an "X" cut out of it using a pair
of scissors.
When the rolls are golden brown, place the parchment-covered sheet
or pan directly on the grill grates and bake for 15 to 20 minutes.
13. Classic apple pie
Prep time: 45-60min | Serve: 8 | Calories: 40kcal
Ingredients
6 cups thinly sliced peeled Granny Smith apples (5 large)
Three-fourth cup sugar
Two tbsps. all-purpose flour
One tbsp. lemon juice
Half tsp. ground cinnamon1
¼ teaspoon salt
⅛ Teaspoon ground nutmeg
1 box of 2 pie dough rounds or homemade pie dough
Instructions
In a sizable bowl, combine the apple slices, sugar, flour, lemon juice,
cinnamon, salt, and nutmeg.
Firmly press one-half of the pie dough onto the bottom and side of a
10-inch pie plate that has not been oiled.
Fill the pie plate with the crusted bottom with the apple mixture.
With the second pie shell encasing the filling. The edges of the two
crusts should be crimped together to seal using both hands.
Make crosshatch slashes in the pie's top with a sharp knife.
Use any pellets to preheat your wood pellet smoker/grill to 425°F
with an indirect cooking setup.
The pie needs 15 minutes of baking. To stop the crust's edge from
burning after 15 minutes, wrap it in a long strip of foil.
Bake the crust in the oven for a total of 45 to 60 minutes or until
golden brown.
Cool on a cooling rack for at least an hour before serving.
14. Peach blueberry cobbler
Prep time: 45-60min | Serve: 8 | Calories: 3.5kcal
Ingredients
Two cups peeled sliced ripe peaches
1 cup fresh blueberries
1¼ cup white sugar, divided
Half cup (1 stick) salted butter, melted
1 cup all-purpose flour
Two tsps. baking powder1
Half tsp. salt
1 cup whole milk
Half tsp. pure vanilla extract
Instructions
Combine the peaches, blueberries, and Three-fourth cup of sugar in a
medium bowl, gently stirring until the fruit is fully coated, and set
aside.
Melt the butter and set aside.
In a large bowl, whisk the flour, baking powder, salt, and Half the
remaining cup of sugar.
Add the milk, vanilla extract, and melted butter, and stir until just
combined. Do not overstir the batter; a few lumps are OK.
Pour the batter into a 2-quart ungreased baking dish.
Evenly pour the blueberries and peaches onto the batter (do not stir
the cobbler).
Use any pellets to heat your wood pellet smoker-grill to 375°F and set
it up for indirect cooking.
Bake the cobbler for 45 to 70 minutes, or until it is firm and golden
brown.
Before serving hot, rest for five minutes.
15. Basic poultry brine
Prep time: 45-60min | Serve: 8 | Calories: 40kcal
Ingredients
1 gallon of filtered water
Half cup white sugar
Half cup kosher or pickling salt
Fresh lemon (halved, quartered, sliced, or grated zest)
2 bay leaves
¼ cup olive oil
Three-fourth cup soy sauce
Half cup Italian salad dressing 2 to 4 garlic cloves, smashed fresh or
dried herbs and spices (thyme, rosemary, parsley, oregano, sage,
cloves, etc.)
Instructions
Put all the ingredients in a bringing container.
Blend thoroughly after mixing and simmer for a few minutes on a
smoker grill.
Make sure the brine completely envelops the meat.
Place in the fridge to store.

16. Pork brine

Prep time: 45-60min | Serve: 8 | Calories: 40kcal
Ingredients
1 gallon of filtered water
Three-fourth cup brown sugar
Three-fourth cup kosher salt
1 cup 100% apple juice
One tbsp. mustard powder
2 garlic cloves, smashed
 2 sprigs of thyme or rosemary
Half tsp. black peppercorns
⅛ teaspoon red pepper flakes
Instructions
Put all the ingredients in a bringing container.
Blend thoroughly after mixing and simmer for a few minutes on a
smoker grill.
Make sure the brine completely envelops the meat.
Place in the fridge to store.

17. Salmon and trout brine

Prep time: 45-60min | Serve: 8 | Calories: 40kcal
Ingredients
1 cup soy or teriyaki sauce
Half cup pickling or kosher salt
Half cup brown sugar
Two tbsps. garlic powder
Two tbsps. onion powder
One tsp. cayenne pepper
Instructions
Put all the ingredients in a bringing container.
After mixing and simmer for 1-2 minutes on a smoker grill.
Place in the fridge to store.

18. Cajun spice rub

Prep time: 45-60min | Serve: 8 | Calories: 40kcal
Ingredients
Two tsps. garlic powder
One tsp. onion powder
Two tsps. paprika
 One tsp. oregano
One tsp. thyme
Half tsp. cayenne pepper
Half tsp. red pepper flakes
For chicken, add the following:
Half tsp. rosemary
Half tsp. sage
Half cup water
Instructions
In a small bowl, combine all the ingredients and stir to thoroughly
combine.
After mixing and simmer for 1 to 2 minutes on a smoker grill.
Keep in an airtight container or plastic bag that may be sealed in a
cool, dark place.

19. Jan’s original marinade

Prep time: 45-60min | Serve: 8 | Calories: 40kcal
Ingredients
¼ cup Lawry’s seasoned salt
¼ cup garlic salt
¼ cup plus
1½ teaspoons celery salt
¼ cup onion salt
Half cup paprika
Two tbsps. chili powder
Two tbsps. black pepper
One tbsp. lemon pepper
Two tsps. celery seed
Two tsps. dried ground sage
One tsp. dried mustard
 Half tsp. dried ground thyme
Half tsp. cayenne pepper
Half cup water
Instructions
In a medium bowl, combine all the ingredients and stir to thoroughly
combine.
After mixing and simmer for a few minutes on a smoker grill.
Keep in an airtight container or plastic bag that may be sealed in a
cool, dark place.

20. Poultry seasoning sauce

Prep time: 45-60min | Serve: 8 | Calories: 40kcal
Ingredients
One tsp. ground thyme
One tsp. ground marjoram
One tsp. rosemary leaves
One tsp. celery salt
Half tsp. smoked paprika
Half tsp. onion powder
Half tsp. ground nutmeg
¼ teaspoon black pepper
Half cup water
Instructions
In a small bowl, combine all the ingredients and stir to thoroughly
combine.
After mixing and simmer for a few minutes on a smoker grill.
Keep in an airtight container or plastic bag that may be sealed in a
cool, dark place.

21. Seafood seasoning sauce

Prep time: 45-60min | Serve: 8 | Calories: 40kcal
Ingredients
Two tbsps. dried mustard
Two tbsps. onion powder
One tbsp. celery salt
One tbsp. smoked paprika
Two tsps. black pepper
One tsp. cayenne pepper
Half tsp. ground cloves
Half tsp. ground allspice
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Half cup water
Instructions
In a small bowl, combine all the ingredients and stir to thoroughly
combine.
After mixing and simmer for a few minutes on a smoker grill.
Keep in an airtight container or plastic bag that may be sealed in a
cool, dark place.

22. Smoker-grill pork and beans

Prep time: 1hr50mins | Serve: 10 | Calories: 238kcal
Ingredients
Two cups of dried pinto or navy beans
3 tablespoons canola oil
1 tablespoon cumin seeds
½ cup chopped onion
1 cup diced salt pork or bacon
6 juniper berries, bruised
1 teaspoon chipotle chili powder
4 cloves garlic, thinly sliced
1 teaspoon dried oregano
2½ quarts water, or more as needed
2 tablespoons tomato paste
2 tablespoons brown sugar
1 teaspoon kosher salt
Instructions
Prepare a medium-hot grill fire (450°F) or a medium-hot smoker-grill
(a 3-second fire).
Place the dried beans in a Dutch oven or large pot after draining.
Cover the area with 3 inches of water; depending on the freshness of
the beans, place on the grate placed over a bonfire and simmer at a
low boil until just cooked, about an hour. For the final 30 minutes of
cooking, cover.
Heat the cumin and oil in a Dutch oven. Add the onion and salt pork
after a quick, aromatic fry. Cook for 5 to 10 minutes, or until gently
browned. Get rid of any fat. Drain the beans and then add them, along
with the juniper berries, chipotle powder, garlic, and oregano, to the
Dutch oven with just enough water to cover. Bring to a simmer, cover,
and cook the beef and beans for approximately one and a half hours
or until they are soft. Add the kosher salt, brown sugar, and tomato
paste by stirring. When the sauce has slightly reduced, uncover it and
cook. To taste and season as necessary.

23. Smoked chicken stew with herb dumplings

Prep time: 50mins | Serve: 8 | Calories: 924kcal
Ingredients
8 cups chicken stock
8 slices of bacon, chopped
1 pound leeks (white part only), cut into ½-inch-thick slices and
rinsed
3 stalks of celery, cut into ½-inch slices
2 carrots, unpeeled and cut into ½-inch-thick slices
1 pound of unpeeled red potatoes, cut into 1-inch pieces
1 celery root, peeled and coarsely grated or cut into ½-inch dice
12 ounces smoked chicken, shredded
1 teaspoon kosher salt
1½ teaspoons dried tarragon
 2 teaspoons fresh thyme leaves
⅓ cup minced fresh flat-leaf parsley
1 cup heavy cream
Pinch of freshly ground white pepper
Dumplings
Two cups of all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons herbes de Provence
½ cup milk, at room temperature
⅓ cup butter, melted
2 large eggs, beaten
3 tablespoons grated Parmesan cheese
Instructions
Set up a bonfire or wood-fired barbecue for indirect heat cooking.
In a big stockpot, bring the stock to a simmer. Warm up by the fire. In
a Dutch oven, cook the bacon until just crisp. Remove one-third of the
fat and the bacon. After adding, sauté the leeks for 5 minutes.
After adding them, sauté the vegetables for 5 minutes. Bring to a boil
after adding the potatoes, celery root, and warm stock. Add the
smoked chicken, salt, tarragon, and thyme after cooking for 10
minutes. Resuming a simmer For about 20 minutes, with the lid on,
simmer the potatoes at a gentle boil until they are soft. Add the cream,
bacon, and parsley after that. Add little extra salt and white pepper to
taste.
In a bowl, combine the flour and baking powder to make the
dumplings. Add the salt and herbs and stir. In a bowl, combine the
milk, butter, and eggs. Just blend by stirring the dry ingredients into
them. Add the cheese and mix.
Add the dumplings to the stew's surface. Cover and cook for 10 to 12
minutes, or until the dumplings are firm but plump. If you prefer a
smokier taste from the fire, remove the lid for the final five minutes of
cooking.
One or two dumplings should be served per serving in bowls.
24. Over-the-coals bistecca fiorentina
Prep time: 25mins | Serve: 4 | Calories: 1035kcal
Ingredients
1 (2-pound) Porterhouse or T-bone steak, 2 inches thick
Kosher Salt and black pepper
1 teaspoon dried thyme
2½ cups arugula leaves
1 clove of garlic, minced
2 tablespoons olive oil, plus more for drizzling (optional)
Juice of 1 lemon Coarse sea salt or smoked or citrus salt for garnish
(see Smoked, Flavored, and Wood Roasted Sea Salts)
Shavings of Parmesan cheese
Instructions
Make a roaring fire on a smoker-grill or grill using wood, then allow
the coals to burn down to hot ember chunks (a 6-to 7-second fire).
Sear the steak by placing it directly over the hot coals. Salt and pepper
the meat liberally after turning it. Cook the steak for 5 to 6 minutes, or
until it is browned on one side and can be withdrawn from the heat
with ease. Turn the dish over and add additional salt, pepper, and
thyme to taste. For medium-rare, cook for 5 to 6 minutes on the
second side. Since the meat is cooked on a grill rather than directly
over coals, cooking time will be around 5 minutes longer per side.
After taking it off the heat, give it a five-minute rest.
Garlic, 2 tablespoons olive oil, lemon juice, and salt to taste should all
be combined with the arugula.
Slice the meat diagonally into one-fourth inch-thick slices. Serve right
away, garnished with arugula salad, coarse sea salt or smoked salt,
and Parmesan cheese shavings. Adding more olive oil is optional.
25. Salmon and corn chowder
Prep time: 35mins | Serve: 6 | Calories: 291kcal
Ingredients
3 tablespoons olive oil 2 stalks of celery, cut into ½-inch slices
8 ounces unpeeled small red potatoes, cut into 1-inch cubes
1 teaspoon kosher salt
1¼ teaspoons freshly ground white pepper
1 bunch of green onions, coarsely chopped, including half of the
greens
1½ cups corn kernels (about 2 ears)
4 cups fish or chicken stock
1 cup heavy cream
2 pounds salmon fillets, skin and pin bones removed, cut into 2-inch
pieces
Grated zest and juice of 1 lemon
¼ cup minced fresh dill
Instructions
Set up a bonfire or wood-fired barbecue for indirect heat cooking.
In a sizable, heavy skillet or Dutch oven, heat the olive oil over
medium heat while sautéing the celery for three minutes. Add the
potatoes, salt, and pepper, and simmer for 5 minutes while stirring
occasionally. Two cups of the stock are then added, along with the
green onions and corn. Bring to a boil, then lower the heat, cover, and
simmer for 15 minutes, or until the potatoes are almost soft.
When the potatoes are ready, add the cream and cook them uncovered
for 5 to 7 minutes. Fish and lemon zest are added, and the mixture is
gently simmered for 3 to 4 minutes, or until the salmon is just cooked
through. As needed, increase the stock; add lemon juice to taste. To
taste and season as necessary. Serve in dishes with dill on top.
26. Split pea soup with ham and alder-smoked sea salt
Prep time: 25mins | Serve: 8 | Calories: 190kcal
Ingredients
1 1-to 2-pound ham shank, cracked, or 1 ham bone
3 quarts of chicken or vegetable stock or water (low-sodium, if using
canned stock)
1 pound (about 3½ cups) dried green split peas, rinsed and picked
over
2 large leeks (white and light green parts only), chopped and rinsed
1 large yellow onion, chopped
3 carrots, peeled and thinly sliced
1 stalk celery, sliced
6 sprigs of thyme or 1 teaspoon of dried thyme
3 cloves garlic, crushed, or more to taste
1 bay leaf
1 teaspoon alder-smoked sea salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
Instructions
In a smoker-grill, fire pit, or woodfired oven, build a hot fire (a 2-
second fire).
In a 6-quart cast-iron or clay pot, add the ham shank and stock. Over
high heat, bring to a boil; then, lower the heat to a simmer. Skim off
any white foam that appears on the surface as the stock heats. Simmer
for about 10 minutes, or until no more froth appears on the surface.
Stirring occasionally, add the other ingredients and bring to a boil
over high heat. Reduce the heat to a simmer, cover the pan, and cook
the veggies and split peas until they are soft. When the ham shank is
cold enough to handle, transfer it to a plate and leave it there.
Using a food mill, pour the soup into a fresh 6-quart saucepan. Make
sure to scrape the food mill's bottom before adding it to the soup pot.
 Alternately, take off the bay leaf and thyme sprigs and throw them
away before batch-pureeing the soup in a blender or food processor.
The meat from the ham shank should be sliced into 1-inch pieces after
the skin and fat have been removed. To the soup, add the meat.
Reheat the soup in the oven at medium heat if required. To taste and
season as necessary.
Alder-smoked sea salt
This soup tastes excellent with this smoky salt. Additionally, you may
use it in barbecue sauce because it adds a lovely natural smoky flavor.
To fully infuse the salt with the full, rich aroma of the red alder, it is
smoked over the tree for twenty-four hours.

27. Cheese and prosciutto panini with smoky romesco sauce

Prep time: 30mins | Serve: 6 | Calories: 560kcal
Ingredients
2 tablespoons olive oil
6 cups spinach leaves
3 large cloves of garlic, blanched and minced
Kosher salt
2 (1-pound) loaves of artisan multigrain bread, cut into ½-inch-thick
slices
6 tablespoons unsalted butter, at room temperature
½ cup Smoky Romesco Sauce
14 ounces Gruyère cheese, thinly sliced
6 ounces sliced prosciutto, cut into lengthwise strips
Instructions
The spinach should be sautéed in olive oil over medium-high heat
until it wilts. Add the garlic and a little salt, and stir. With the back of
a large spoon, push the mixture into a sieve to remove moisture after
setting it aside to cool slightly.
 Butter one side of the bread pieces, then set the greased side down on
a cutting board. Each slice should have a thin layer of romesco sauce
on it. Spread wilted spinach over the cheese pieces, followed by the
prosciutto. Add a few additional cheese slices to one side, then close
the sandwich.
Prepare a smoker grill with a hot fire (a 2-second fire).
Warm up a cast-iron skillet or grill pan. It takes about 7 minutes to
grill the sandwich over low heat until the cheese starts to melt and the
bread is lightly browned. Put a heavy skillet on top, flip it over, and
then press the sandwich flat. Grill until the second side is browned.
The remaining sandwiches should be repeated.
Each sandwich should be divided in half and served with any leftover
romesco sauce on the side for dipping.

28. Smoky seafood paella

Prep time: 40mins | Serve: 8 | Calories: 376kcal
Ingredients
1 pound cleaned calamari
1 teaspoon saffron threads
1 cup boiling water
2 teaspoons mixed dried thyme, rosemary, and sage
¼ cup extra-virgin olive oil
2 yellow onions, chopped
4 cloves garlic, minced
2 large red bell peppers, seeded and cut into ¼-inch-wide strips
3½ cups Spanish short-grain or arborio rice
8 to 1 Two cups chicken broth ½ pound serrano ham or prosciutto
1 pound Spanish chorizo sausage, cut into 1-inch pieces
1 pound firm white fish fillets, cut into 1-inch pieces
4 large ripe tomatoes
Two cups of green peas
 One and a half pounds of mussels, scrubbed
One and a half pounds of clams, scrubbed
1 pound medium shrimp in the shell
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
Instructions
Prepare a smoker-grill or woodfired grill fire that is medium hot (a 3-
second fire).
Cut the tentacles from the calamari bodies and slice them into rings
that are 12 inches wide. Saffron threads and boiling water should be
combined in a small bowl and left to stand until needed.
Put a 12-inch paella pan or similar wide, shallow pan on a grill grate
above the fire. To toast the dried herbs, scatter them in and stir briefly.
When the onions are transparent, add the garlic, onions, and olive oil
and stir-fry for about 3 minutes. When the bell peppers are added,
sauté them for a further three minutes or until they soften. Add the
rice and heat it while stirring until it shimmers and slightly changes
color. Bring to a boil the saffron water, 6 cups of broth, and other
ingredients. Cook for 5 minutes after adding the calamari, ham,
chorizo, fish, and tomatoes. Include the green peas. Cook until the
majority of the liquid has been absorbed, but not all of it. If the liquid
evaporates too rapidly from the heat and the rice starts to stick, add
more broth from time to time. Up until the rice is cooked, keep
stirring the rice and adding broth as necessary.
Distribute the mussels, clams, and shrimp over the rice, pressing them
down into it just a bit. Without stirring, let them cook for about 10
minutes, or until the mussels and clams open, and the shrimp are
equally pink. Paella should be taken off the heat. In order for the
flavors to meld, sprinkle on the fresh herbs, cover loosely with foil or
a cloth, and let stand for 5 minutes. Any mussels or clams that have
not opened should be thrown away. Serve warm.

29. Garlicky steamed clams

Prep time: 25mins | Serve: 4 | Calories: 160kcal
Ingredients
2 tablespoons olive oil
4 to 6 large cloves of garlic, sliced
Two cups of dry white wine or vermouth
Two cups of water or shellfish stock
2 bay leaves
½ teaspoon dried thyme or ¼ teaspoon, herbes de Provence
Pinch of red pepper flakes
3½ pounds small Manila clams scrubbed with Fine sea salt or kosher
salt
4 tablespoons unsalted butter
½ cup minced fresh flat-leaf parsley
3 tablespoons Pernod
Juice of 1 lemon
Instructions
In a smoker-grill or grill with a wood fire, build a hot fire (a 2-second
fire).
In a clay pot or Dutch oven, warm the olive oil over high heat. Add
the garlic, move the saucepan to indirect heat, and sauté for 2
minutes.
Return to direct heat and stir in the wine, water, and bay leaves. Bring
to a gentle boil. Place the clams in the liquid after adding the optional
pepper flakes and thyme. For about 10 minutes, on indirect heat, cook
the clams until they open.
To taste, add salt. After adding the butter, parsley, and Pernod, heat
for 10 minutes with the lid off. Serve hot with crusty bread and a
squeeze of lemon juice to taste.

30. Fire-Roasted Crab

Prep time: 40mins | Serve: 4 | Calories: 98kcal
Ingredients
2 crabs (4 to 4½ pounds total) Dungeness crabs, cooked and cleaned
Olive oil, for drizzling
4 cloves garlic, thinly sliced
2 lemons, cut into 8 wedges
¼ cup dry white wine
⅛ teaspoon red pepper flakes
Sea salt
Instructions
In a grill, oven, or appliance that is powered by a smoker-grill or
wood, prepare a medium heat fire (a 4- to 5-second fire).
Dissect the crab legs and bodies. They should be placed in a sizable
cast-iron skillet, or clay oven with olive oil drizzled over them. Put
garlic slices under the crab and wedges of lemon in between the
pieces. Wine should be added after a little aluminum foil covering.
After 10 minutes of indirect roasting, remove the foil and continue
roasting for an additional 10 minutes or until the shells are toasted.
Add salt and pepper to taste before tossing. With warm crusty bread,
serve immediately.
Crab stock
Keep the roasted crab shells and continue to cook them in the clay oven
until they are nicely colored. 30 minutes of simmering in a stockpot with
the lid on, followed by cooling and straining. For up to 3 days in the fridge
or up to 3 months frozen, cover and refrigerate.

31. Smoky barbecued oysters

Prep time: 25mins | Serve: 4 | Calories: 76kcal
Ingredients
24 oysters in the shell, scrubbed
Smoky masala barbecue sauce
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
⅓ cup distilled white vinegar
1½ cups tomato sauce
Liquid from the barbecued oysters
¼ cup packed light brown sugar
1 teaspoon sweet pimentón (Spanish smoked paprika)
¼ teaspoon garam masala
½ teaspoon cumin seeds, toasted and ground
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
Instructions
In a smoker-grill or grill with a wood fire, build a hot fire (a 2-second
fire).
Place the oysters on the grill or smoker-grill grate, deep-shell side
down, and cook for 6 to 7 minutes, or until they open. They might
want barely minimally open. Give them one more minute on the fire,
but no more. When the shell is taken off the heat, there should still be
juice inside. To use in the sauce, keep the oyster liquor aside.
 In a medium skillet, heat the oil over medium heat, then sauté the
onion for 5 minutes, or until it is soft, to prepare the barbecue sauce.
Add the garlic, and cook for an additional five minutes. Stir well after
adding the vinegar. Add tomato sauce and oyster liquor, then slowly
bring to a boil. To dissolve the brown sugar, stir it in. Cumin seeds,
Worcestershire sauce, pimentón, and garam masala should be added.
After 5 minutes of cooking, take the pan from the heat and let it cool.
To thin, if necessary, add water. To taste, add salt and pepper. Use
right away or store in the fridge for up to a week.
Break off the top shell and serve in the deep shell while wearing a
heat-resistant glove. Serve hot with a dollop of barbecue sauce on a
dish coated with rock salt.

32. No-knead Dutch oven bread

Prep time: 3hrs15mins | Serve: 4 | Calories: 67kcal
Ingredients
2½ cups all-purpose flour, plus more for dusting
½ cup whole-wheat flour
¼ teaspoon instant yeast
2 teaspoons kosher salt
1¾ cups water, at room temperature (about 70°F) Cornmeal
Coarse sea salt
Instructions
Combine the flour, yeast, and salt in a big bowl. Add the water and
combine by stirring. It will have a rough appearance and be somewhat
sticky. Place in a closed container and allow to sit at room
temperature for 12 to 18 hours. When bubbles start to develop on the
surface, the dough is ready.
Using a bowl or bench scraper, fold the dough over on itself twice
after carefully emptying the dough out onto a lightly dusted board.
Allow sitting for 15 minutes while covered with a kitchen towel.
A flour sack or linen kitchen towel should be used to line a bowl big
enough to accommodate the risen dough. Apply a generous layer of
 all-purpose flour, or a mixture of flour and cornmeal, to the towel's
bowl part.
Shape the dough into a ball, dust your hands and work area with flour
(if necessary), and quickly lay the dough ball seam side down in the
prepared bowl. The dough should rest for about two hours, or until it
has doubled in size, covered with the towel's ends.
In a smoker-grill, wood-fired oven, cooker, or grill, build a hot fire (a
2-second fire). 30 minutes prior to baking, preheat an empty 4-quart
baking dish made of cast iron, ceramic, or clay in a hot oven or on the
grill.
With one hand underneath the towel as you remove the pot from the
oven, carefully flip the dough into the pot with the seam facing up.
Any rough edges are OK. In the bake, they will get crispy and
crunchy. Add some sea salt, coarsely ground.
If cooking over coals, cover the ridge of a Dutch oven with a sheet of
aluminum foil and secure the lid. Return the oven to the fire by
placing the legs over ten or so hot coals placed over the top of the lid.
For 20 minutes, bake. Once the lid has been removed, bake the loaf
for another 15 minutes or more, or until it is a rich golden color. To
cool on a wire rack, slide out of the saucepan. Before serving, allow
resting for an hour.
Variations
If you like, you can only use all-purpose flour, or you can increase the
amount of flour to incorporate flaxseed or ground nuts. Just before
folding the dough, mix in some finely chopped herbs, fire-roasted
garlic, or citrus zest for additional layers of flavor.

33. Mom’s crazy chocolate cake

Prep time: 1hr10mins | Serve: 4 | Calories: 424kcal
Ingredients
1½ cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 cup sugar
 1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
5 tablespoons canola oil
1 cup water
Frosting
1 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter, at room temperature
½ teaspoon vanilla extract
1 tablespoon milk, or as needed
Instructions
Prepare a smoker-grill grill for cooking over indirect heat or a
medium heat fire (a 4-second fire) in a wood-fired oven or cooker.
Sift the following ingredients into an 8-inch square cake pan: flour,
cocoa powder, sugar, baking soda, and salt. In the dry ingredients,
create three wells. Pour the oil into the third container after adding the
vanilla and vinegar to the first two. Add the water and mix everything
together until smooth. Spread aluminum foil over the surface after
leveling it. A toothpick placed in the center of the cake should come
out clean after 35 minutes of baking. Set apart for cooling.
In a bowl, combine the sugar and cocoa powder to make the frosting.
Butter and vanilla should be thoroughly combined. Just enough milk
should be added to the frosting to make it soft and spreadable. 30
minutes should pass after spreading over the cake before cutting and
serving.

34. Dad’s favorite: hobo cake

Prep time: 1hr10mins | Serve: 6 | Calories: 410kcal
Ingredients
 1 tablespoon unsalted butter
2½ cups all-purpose flour, plus more for dusting
1 cup granulated sugar
¾ cup packed brown sugar
1 teaspoon ground nutmeg
½ teaspoon kosher salt
¾ cup canola oil
2 teaspoons ground cinnamon
½ cup finely chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg, beaten
1 cup buttermilk
Instructions
Prepare a smoker grill with a grate for cooking over indirect heat or a
medium heat fire (a 4-second fire) in a wood-fired oven or cooker.
Use the butter to coat a cast-iron skillet, then sprinkle with flour.
In a bowl, mix the flour, sugars, nutmeg, salt, and oil. To combine,
stir. Add the cinnamon and walnuts to 12 cups of this mixture in a
separate bowl. To be used as the topping, set aside.
The entire flour mixture should be mixed with the baking soda and
baking powder before the egg and buttermilk are added. To combine,
stir. Pour the mixture into the prepared pan and top with the garnish.
A toothpick or knife inserted into the center should come out clean
after 20 minutes of baking.
 Chapter 2: Poultry

1. Cajun spatchcock chicken

Prep time: 3hrs30 mins | Serve: 4 | Calories: 270kcal
Ingredients
Four to six tbsps. extra-virgin olive oil
Four tbsps. Cajun Spice Rub
Hickory, Pecan, Blend
Four to five-pound young chicken
Instructions
On a chopping board, place the chicken breast-side down.
Cut the backbone out by running kitchen or poultry shears along both
sides of it.
To flatten the chicken breast, flip it over and apply pressure firmly.
Peel back the skin on the drumstick, thigh, and breast with caution.
Rub olive oil all over your body, including your skin. Season the
chicken all over, including the flesh beneath the skin.
To allow the flavors to meld, wrap the chicken in plastic wrap and
place it in the refrigerator for three hours.
 Set your wood pellet smoker-grill up for indirect cooking and heat it
to 225°F with hickory, pecan, or a combination of the two.
Put the probe into the thickest section of the breast if your appliance,
like a MAK Grills 2 Star, supports temperature meat probe inputs.

For hours smoke the chicken.

Before cutting, let the chicken rest for 15 minutes under a loose foil
tent.

2. Grilled chicken quarters

Prep time: 3hrs30 mins | Serve: 4 | Calories: 478kcal
Ingredients
Four chicken quarters
Four tbsps. Jan’s Original Dry Rub
Four to six tbsps. olive oil
Instructions
Trim away any extra skin and fat from the chicken quarters. Rub the
olive oil on and below the skin of each chicken quarter after carefully
peeling back the chicken's skin.
Use Jan's Original Dry Rub to season the chicken quarters' skin below
and on the backs.
To allow the flavors to meld, wrap the seasoned chicken halves in
plastic wrap and place them in the refrigerator for two to four hours.
Put any pellets in your wood pellet smoker-grill and set it up for
indirect cooking. Then, heat it to 325°F.
Cook the chicken quarters for an hour at 325°F on the grill.
Increase the temperature of the pit to 400°F after an hour to finish the
chicken quarters and crisp the skins.
Before serving, let the chicken parts rest for 15 minutes under a loose
foil tent.
3. Roasted Tuscan thighs
Prep time: 3hrs | Serve: 4 | Calories: 110.8kcal
Ingredients
Eight chicken thighs with skin
Olive oil
Three tsps. Tuscan Seasoning
Three tbsps. roasted garlic
Instructions
Chicken thighs should have any extra skin removed, but leave a 14-
inch border to account for shrinkage.
Remove any significant fat deposits on the back of the thigh and
beneath the skin by carefully peeling down the skin.
Rub a small amount of olive oil into the thighs' backs and under their
skin. Tuscan seasoning should be used on, under, and around the
thighs' skins and backs.
To give the flavors time to meld before roasting, wrap the chicken
thighs in plastic wrap and place them in the refrigerator for one to two
hours.
Use any pellets to heat your wood pellet smoker-grill to 375°F and set
it up for indirect cooking.
Roast the chicken thighs for 40 to 60 minutes, depending on the size
of your wood pellet smoker-grill, or until they reach an internal
temperature of 180°F at their thickest point. Before serving, let the
roasted Tuscan thighs rest for 15 minutes under a loose foil tent.

4. Teriyaki smoked drumsticks

Prep time: 2hrs20mins | Serve: 4 | Calories: 200kcal
Ingredients
One tsp. garlic powder
Three cups of teriyaki marinade and sauce
Ten chicken drumsticks
Three tsps. Poultry Seasoning
Instructions
Combine the marinade, cooking sauce, garlic powder, and poultry
seasoning in a medium bowl.
To help the marinade penetrate the drumsticks, peel back the skin.
Pour the marinated mixture over the drumsticks in a marinating pan
or a 1-gallon plastic bag that can be sealed. Overnight refrigerate.
In the morning, rotate the chicken drumsticks.
Set up your barbecue with a wood pellet stove for indirect heat.
While the grill is heating up, replace the skin on the drumsticks and
hang them on a rack for chicken legs and wings to drain on a baking
sheet in your kitchen. If you don't have a rack for chicken legs and
 wings, you can lightly dab the drumsticks with paper towels to dry
them.
Hickory or maple pellets should be used to heat your wood pellet
smoker grill to 180°F.
For one hour, smoke the marinated chicken drumsticks.
Cook the drumsticks for a further 30 to 45 minutes at 350°F after an
hour or until the thickest section of the drumsticks reaches an internal
temperature of 180°F.
Before serving, let the chicken drumsticks rest for 15 minutes under a
loose foil tent.

4. Smoked bone-in turkey breast

Prep time: 3hrs50mins | Serve: 8 | Calories: 400kcal
Ingredients
One bone-in turkey breast
Six tbsps. Extra-virgin olive oil
Five tbsps. Jan’s Original Dry Rub or Poultry Seasoning
Instructions
Trim the turkey breast of any extra skin and fat.
Keep the skin intact as you slowly detach it from the breast. Olive oil
should be used topically, subcutaneously, and inside the breast cavity.
Apply the rub or seasoning liberally to the breast cavity, the area
underneath the skin, and the skin itself.
Place the turkey breast breast-side up on the grill grates or in a V-rack
for easier handling.
While your wood pellet smoker grill is heating up, let the turkey
breast lie on the kitchen countertop at room temperature.
Use hickory or pecan pellets to warm your wood pellet smoker-grill to
225°F and set it up for indirect cooking.
On the V-rack or directly on the grill grates, smoke the bone-in turkey
breast for two hours at 225°F.
 Burn hickory for two hours, then raise the pit's temperature to 325°F.
Roast the turkey until the juices flow clear and the thickest section of
the breast reaches an internal temperature of 170°F.
Before carving against the grain, let the hickory-smoked turkey breast
rest for 20 minutes under a loose foil tent.

5. Hickory-smoked spatchcock turkey

Prep time: 3hrs50mins | Serve: 10 | Calories: 48.2kcal
Ingredients
One young turkey
1 tbsp. olive oil
Six tbsps. Poultry Seasoning
One-fourth cup of roasted garlic
Instructions
Cut along both sides of the turkey's backbone with a large butcher's
knife or a pair of poultry shears.
By squeezing the breast bone, flatten the turkey after it has been
spatchcocked.
Remove any extra skin and fat from the breast.
Keep the skin intact as you slowly detach it from the breast. Olive oil
should be used topically, beneath the skin, and inside the breast
cavity.
Use the seasoning or dry rub to season the breast cavity, underneath
the skin, and on the skin.
Set your wood pellet smoker/grill up for indirect cooking and heat it
with hickory pellets to 225°F. 2. Lay the skin-side down spatchcocked
turkey on a fiberglass nonstick grill mat.
The turkey for two hours at 225 degrees.
Set the pit temperature to 350°F after two hours.
Roast the turkey until the juices flow clear and the thickest section of
the breast reaches an internal temperature of 170°F.
Before carving, the roasted, hickory-smoked turkey should rest for 20
minutes under a loose foil canopy.
6. Bacon cordon bleu
Prep time: 2hrs30mins | Serve: 6 | Calories: 620kcal
Ingredients
Twenty-four bacon slices
Three large boneless, skinless chicken breasts
Three tbsps. roasted garlic–flavored extra-virgin olive oil
Three tbsps. Poultry Seasoning
Twelve slices of black forest ham
Twelve slices of provolone cheese
Instructions
Four slices of bacon should be tightly wood pellet smoker-grill
together, with additional room left at the ends. The chicken cordon
bleu is wrapped in a bacon weave, which interlocks different pieces of
bacon.
Olive oil should be applied to both sides of two thin chicken breast
fillets.
The seasoning should be applied to the chicken breast fillets on both
sides.
On top of one seasoned chicken fillet, place one slice of ham and one
slice of provolone cheese.
With a second chicken fillet, ham, and cheese, repeat the process.
Fold in half the cheese, ham, and chicken.
To thoroughly cover the chicken cordon blue, cross the bacon strips
from the opposing corners.
To hold the bacon strips in place, use butcher's string, silicone
cooking bands, or toothpicks. 8. Repeat the procedure with the
remaining ingredients and chicken breasts.
Set your wood pellet smoker-grill up for indirect cooking and heat it
to a smoking temperature (180 to 200 degrees Fahrenheit) with apple
or cherry pellets.
 For one hour, smoke the bacon cordon bleu.
After an hour of smoking, raise the pit's temperature to 350°F.
Before serving, rest for 15 minutes under a flimsy foil tent.

7. Crab-stuffed lemon Cornish hens

Prep time: 3hrs30mins | Serve: 4 | Calories: 520kcal
Ingredients
Two Cornish hens
One lemon halved
Four tbsps. Poultry rub
Two cups of Crabmeat Stuffing
Instructions
Rinse the hens inside and out thoroughly, then pat them dry.
Gently remove the skin from the legs and breasts. Rub the lemon
inside the cavities, on the skin, and underneath the skin. Apply Pete's
Western Rub to the skin of the breasts, legs, and under them. Put the
skin back where it was with care.
To allow the flavors to meld, wrap the Cornish hens in plastic wrap
and chill for two to three hours.
Follow the recipe's instructions while preparing the crabmeat stuffing.
Before stuffing the birds, make sure the food has completely cooled.
The crab stuffing should be loosely stuffed into each hen cavity.
To keep the stuffing inside, join the Cornish hen legs using butcher's
string.
Set your wood pellet smoker/grill up for indirect cooking and heat
any pellets to 375°F.
The stuffed hens should be placed on a rack inside a baking dish. If
you don't have a rack that fits, you can also put the birds right into the
baking dish.
Check the temperature of the crabmeat stuffing to see if it has reached
165°F.
 Before serving, the roasted birds should rest for 15 minutes under a
loose foil tent.
Rinse the hens inside and out thoroughly, then pat them dry.
Gently remove the skin from the legs and breasts. Rub the lemon
inside the cavities, on the skin, and underneath the skin. Apply Pete's
Western Rub to the skin of the breasts, legs, and under them. Put the
skin back where it was with care.
To allow the flavors to meld, wrap the Cornish hens in plastic wrap
and chill for two to three hours.
Follow the recipe's instructions while preparing the crabmeat stuffing.
Before stuffing the birds, make sure the food has completely cooled.
The crab stuffing should be loosely stuffed into each hen cavity.
To keep the stuffing inside, join the Cornish hen legs using butcher's
string.
Set your wood pellet smoker/grill up for indirect cooking and heat
any pellets to 375°F.
The stuffed hens should be placed on a rack inside a baking dish. If
you don't have a rack that fits, you can also put the birds right into the
baking dish.
Check the temperature of the crabmeat stuffing to see if it has reached
165°F.
Before serving, the roasted birds should rest for 15 minutes under a
loose foil tent.

8. Cured turkey drumsticks

Prep time: 3hrs15mins | Serve: 3 | Calories: 190kcal
Ingredients
Three large turkey drumsticks
Three tbsps. extra-virgin olive oil
Brine ingredients
Four cups of filtered water
One-eighth tsp. pink curing salt
 One-fourth cup of brown sugar
One tsp. Poultry Seasoning
One-fourth cup of kosher salt
Half tsp. red pepper flakes
One tsp. garlic powder
Instructions
In a 1-gallon sealable bag, combine the brine ingredients. Drumsticks
from the bird should be added to the brine and chilled for 12 hours.
The drumsticks should be taken out of the brine after 12 hours, rinsed
in cool water, and dried with paper towels.
For two hours, let the drumsticks air-dry in the refrigerator,
uncovered.
Take the drumsticks out of the refrigerator, and then rub each one
with a tablespoon of extra virgin olive oil on the skin and underneath.
Use hickory or maple pellets to warm your wood pellet smoker-grill
to 250°F and set it up for indirect cooking.
The drumsticks should be placed on the grill grates and smoked for
two hours at 250°F.
Raise the grill's temperature to 325°F after two hours.
Cook the turkey drumsticks at 325°F until an instant-read digital
thermometer registers 180°F at the thickest portion of each drumstick.
Before serving, let the smoked turkey drumsticks rest for 15 minutes
under a flimsy foil tent.

9. Tailgate smoked young turkey

Prep time: 4hrs40mins | Serve: 10 | Calories: 190kcal
Ingredients
Apple
1 young turkey
Six tbsps. roasted garlic
One tsp olive oil
 Six tbsps. Poultry Seasoning
Instructions
Trim any extra skin and fat from the turkey's cavity and breast.
Keep the skin intact as you carefully peel it from the turkey breast and
leg quarters.
Olive oil should be used topically, subcutaneously, and inside the
breast cavity.
Apply the rub or seasoning liberally to the breast cavity, the area
underneath the skin, and the skin itself.
Set up your tailgating wood pellet grill and smoker for indirect
smoking and grilling. Utilizing apple or cherry pellets, preheat to
225°F.
Place the turkey on the grill with the breasts facing up.
When the thickest section of the turkey breast achieves an internal
temperature of 170°F and the fluids run clear, smoke the bird for 4 to
412 hours at 225°F.
Before slicing, let the turkey rest for 20 minutes under a loose foil
tent.

10. Roasted duck à I ‘orange

Prep time: 2hrs40mins | Serve: 4 | Calories: 455kcal
Ingredients
One duck
Three celery stalks
Three tbsps. Poultry Seasoning
Half small red onion
One large orange
For the orange sauce:
Two cups of orange juice
Two tbsps. honey
Two tbsps. soy sauce
 Three tsps. grated fresh ginger
Two tbsps. orange marmalade
Instructions
Any giblets should be taken out of the duck's neck and cavity and
either saved for another use or thrown away. The duck should be
rinsed and dried with paper towels.
Trim away any extra fat from the cavity, neck, and tail. To help melt
the fat layer underneath the skin, puncture the duck skin all over with
the tip of a sharp paring knife, being careful not to cut into the duck
meat.
One tbsp. of the rub or seasoning should be used to season the cavity's
interior.
Use the remaining rub or spice to season the duck's exterior.
Place celery, onion, and orange wedges inside the cavity. To assist
keep the stuffing in place, tie the duck legs together using butcher's
string. In a small rack in a shallow roasting pan, place the duck breast
side up.
The ingredients for the sauce should be combined and simmered over
low heat until the sauce thickens and becomes syrupy. Place aside and
let cool.
Put any pellets in your wood pellet smoker-grill and set it up for
indirect cooking. Then, heat it to 350 degrees.
For two hours, roast the duck at 350°F.
After two hours, liberally coat the duck with the orange sauce.
Before serving, let the duck rest for 20 minutes under a loose foil tent.
Throw away the onion, celery, and orange wedges. Using poultry
shears, quarter the duck, then serve.
 Chapter 3: Red Meat

1. Perfectly grilled steaks

Prep time: 1hr15mins | Serve: 2 | Calories: 179kcal
Ingredients
2 USDA Choice or Prime 1¼ to 1½-inch-thick
New York strip steaks (about 12 to 14 ounces each)
extra-virgin olive oil
4 teaspoons Pete’s Western Rub
salt and pepper, divided
Instructions
About 45 minutes before cooking, take the steaks out of the fridge
and cover them loosely with plastic wrap to bring them to room
temperature.
 Brush olive oil on both sides of the steaks when they've cooled to
room temperature.
One teaspoon of the rub or salt and pepper should be applied on each
side of the steaks before letting them stand at room temperature for at
least five minutes before grilling.
Use searing grates, set the temperature to high, and use any pellets to
warm your wood pellet smoker-grill to at least 450°F for direct
cooking.
Grill the steaks for 2 to 3 minutes on one side, or until they are just
beginning to brown.
For cross grill marks, turn the steaks 90 degrees on the same side and
cook for an additional 2 to 3 minutes.
The steaks should be turned over and cooked to the desired doneness.
• For medium-rare (internal temperature of 135°F), allow 3 to 5
minutes.
• For medium (internal temperature of 140°F), 6 to 7 minutes
• For medium-well (internal temperature of 150°F), 8 to 10
minutes
Before serving, place the steaks on a tray, loosely tent with foil, and
allow to rest for 5 minutes.

2. Smoked tri-tip roast

Prep time: 2hrs30mins | Serve: 6 | Calories: 270kcal
Ingredients
1 (2½ to 3-pound) whole peeled tri-tip roast
Two tbsps. roasted garlic–flavored
extra-virgin olive oil
Two tbsps. Pete’s Western Rub or your favorite Santa Maria–style rub
Instructions
After applying olive oil to the tri-whole tip's surface, rub it with Pete's
Western Rub or another rub.
 Refrigerate the seasoned tri-tip roast overnight after double wrapping
it in plastic wrap.
Utilizing hickory pellets or a combination, set your wood pellet
smoker-grill up for indirect heat and heat it to 180°F.
If your unit has one, place the meat probe into the area of the tri-tip
roast that is the thickest and smoke it for an hour.
Raise the pit's temperature to 325°F after one hour. Cook the food
until it reaches an internal temperature of 140° to 145°F.
Before serving, let the smoked tri-tip rest for 15 minutes under a loose
foil tent.
Using the figure below as a reference, cut the roast against the grain.

3. Meaty chuck short ribs

Prep time: 3hrs30mins | Serve: 4 | Calories: 430kcal
Ingredients
English-cut 4-bone slab beef chuck short ribs
3 to 4 tbsps. yellow mustard or extra-virgin olive oil
3 to 5 tablespoons Pete’s Western Rub
Instructions
Remove any silver skin and trim the fat cap from the ribs, leaving 14
inches of fat.
Working a spoon handle under the membrane to lift a piece can help
you properly season the meat by removing the membrane from the
bones. Grab the membrane and pull it away from the bones with a
paper towel.
Apply the olive oil or mustard to the short rib slab's whole surface.
Apply the rub liberally on all sides.
Use mesquite or hickory pellets to warm your wood pellet
smoker/grill to 225°F with indirect heat.
The thickest part of the slab of ribs should be where you place your
wood pellet smoker-grill or remote meat probe. Use an instant-read
digital thermometer during the cook to check.
 Short ribs should be placed on the grill with the bone side down and
smoked for 5 hours at 225°F.
If, after five hours, the ribs' internal temperature has not risen to at
least 195°F, raise the pit temperature to 250°F and continue cooking
the ribs until their internal temperature reaches between 195° and
205°F.
Before serving, let the smoked short ribs rest for 15 minutes under a
loose foil tent.

4. Hickory New York strip roast

Prep time: 3hrs40mins | Serve: 8 | Calories: 430kcal
Ingredients
1 (6-pound) beef New York strip roast, USDA Choice or Prime grade
¼ cup roasted garlic–flavored
extra-virgin olive oil
¼ cup Texas Barbecue Rub or your favorite prime rib seasoning
Instructions
Trim away any more extra fat and silver skin from the roast using a
sharp boning knife after removing the fat cap from it.
Olive oil should be thoroughly applied to the roast's surface on all
sides, followed by generous seasoning or rubbing.
Refrigerate the seasoned roast overnight by double-wrapping it in
plastic wrap.
To enable the roast to get to room temperature, take it out of the
refrigerator 45 minutes before cooking.
Set your wood pellet smoker/grill up for indirect cooking and heat it
with hickory pellets to 240°F.
The thickest part of the roast should be where you insert your remote
meat thermometer or wood pellet smoker-grill meat probe. The New
York strip roast should be smoked at 240°F for between two and three
hours.
 Before serving, let the roast rest for 20 minutes under a loose foil tent.
To achieve the proper thickness, slice the roast against the grain.

5. Texas-style brisket flat

Prep time: 5hrs40mins | Serve: 10 | Calories: 590kcal
Ingredients
Mesquite
Oak
6½ pound beef brisket flat
Half cup roasted garlic–flavored
extra-virgin olive oil
Half cup Texas-Style Brisket Rub or your favorite brisket rub
Instructions
Trim off the brisket's fat cap and any silver skin.
Olive oil should be applied completely over the trimmed meat.
Make sure the brisket is completely covered with the rub by applying
it to both sides.
To allow the rub to penetrate the meat, double-wrap the brisket in
plastic wrap and place it in the refrigerator overnight. If you'd like,
you may cook the brisket right away.
Take the brisket out of the fridge, and then poke a remote meat probe
or your wood pellet smoker grill into the thickest section of the beef.
Use an instant-read digital thermometer during the cook to check if
your grill does not have meat probe capabilities or you don't have a
remote meat probe.
Use mesquite or oak pellets to heat your wood pellet smoker-grill to
250°F and set it up for indirect cooking.
Smoke the brisket at 250 degrees Fahrenheit until it reaches 160
degrees (about 4 hours).
The brisket should be taken off the grill, wrapped twice in thick
aluminum foil while being careful to keep the meat probe in place,
and then put back on the smoker grill.
 After raising the pit temperature to 325°F, cook the brisket for an
additional 2 hours.
Remove the foiled brisket, wrap it in a towel, and place it in the
cooler. Slice against the grain then serves after letting set in the
refrigerator for 2 to 4 hours.

6. Pete-za Meatloaf
Prep time: 3hrs40mins | Serve: 8 | Calories: 2851kcal
Ingredients
For the meatloaf:
1 pound 80% lean ground beef
1 pound pork sausage, like Jimmy Dean
2 large eggs
1 cup Italian bread crumbs
Half cup pizza sauce, plus an additional ½ cup, to serve
Half tsp. garlic salt
Half tsp. seasoned salt
Half tsp. ground pepper
Half tsp. granulated garlic
For the pizza stuffing:
Two tbsps. extra-virgin olive oil
1 cup sliced portobello mushrooms (about 6 small mushrooms)
⅔ cup sliced red onion (1 small onion)
⅔ cup sliced green bell pepper (1 medium green pepper)
Half cup sliced red bell pepper (1 small red pepper)
pinch of salt and black pepper
Two cups of shredded mozzarella cheese
Two cups shredded cheddar or Jack cheese
3 ounces sliced pepperoni sausage
Instructions
For optimal results, thoroughly mix the meatloaf ingredients with
your hands in a large bowl.
For about 2 minutes, or until the vegetables are al dente, sauté the
mushrooms, red onion, green bell pepper, and red bell pepper in a
medium skillet over medium-high heat on a wood pellet smoker-grill.
Add a little black pepper and salt to the vegetables. Place aside.
Flatten the meatloaf into a 3/8-inch-thick rectangle on parchment
paper. Over the meat, evenly distribute the sautéed vegetables. The
mozzarella should be placed on top of the vegetables, then the
cheddar or jack. Add the pepperoni on top of the cheese.
Roll the meatloaf in the parchment paper, being sure to seal any
seams and ends.
Set up your wood pellet grill for indirect heat and heat it to 225°F
using oak pellets or a combination of pellets.
For one hour, smoke the meatloaf with pizza filling.
After an hour, raise the pit temperature to 350°F and continue to cook
the meatloaf until it reaches an internal temperature of 170°F.
Before serving, cover the meatloaf with the Half remaining cup of
pizza sauce and let it rest for 15 minutes under a loose foil tent.
7. Traffic light stuffed bell peppers
Prep time: 2hrs20mins | Serve: 6 | Calories: 458kcal
Ingredients
Apple
Hickory
6 to 8 large bell peppers (green, yellow, and red)
1 small red onion
3 celery stalks
Two tbsps. extra-virgin olive oil
1 pound 80% lean ground beef 1 (28-ounce) can tomato sauce
Two cups of cooked white rice
One tsp. seasoned salt
Half tsp. black pepper
2 cloves garlic, minced
One tsp. crushed garlic
Instructions
The bell pepper tops should be removed and saved for the stuffing.
The peppers should be cored and their seeds removed.
Chop the tops of the bell pepper, onion, and celery finely.
Warm the olive oil in a 10-inch skillet over medium heat on a wood
pellet smoker-grill before sautéing the vegetables for 3 to 4 minutes,
or until they are tender-crisp. Vegetables should be taken out of the
pan and put aside.
Cook the ground beef in the same skillet over medium heat on a wood
pellet smoker-grill for 8 to 10 minutes, stirring regularly, or until it
turns brown. Remove the fat.
To top the stuffed peppers, set aside a Half cup of tomato sauce.
In a sizable bowl, combine the browned ground beef, cooked rice, and
leftover tomato sauce. Add the garlic, pepper, and salt for seasoning.
 Fill the bell peppers loosely with the filling, then drizzle the leftover
tomato sauce on top.
Use apple or hickory pellets to warm your wood pellet smoker-grill to
180°F and set it up for indirect cooking.
The peppers should be smoked for 45 minutes.
Cook for a further 45 minutes after raising the pit temperature to
350°F.
Before serving, take the peppers out of the foil tent and let them rest
for ten minutes.

8. Applewood walnut-crusted rack of lamb

Prep time: 2hrs20mins | Serve: 4 | Calories: 1320kcal
Ingredients
Apple
Two tbsps. Dijon mustard
2 garlic cloves, minced, or Two tsps. crushed garlic
Half tsp. garlic powder
Half tsp. kosher salt
Half tsp. black pepper
Half tsp. rosemary
1 (1½ to 2-pound) rack of lamb, Frenched
1 cup crushed walnuts
Instructions
In a small bowl, mix the mustard, garlic, garlic powder, salt, pepper,
and rosemary.
On all sides of the lamb, evenly distribute the seasoning mixture and
top with chopped walnuts. To secure the walnuts to the meat, softly
press them with your hand.
Refrigerate the rack of lamb with a walnut crust for at least an
overnight period to allow the flavors to permeate the flesh.
 The walnut-crusted rack of lamb should be taken out of the fridge and
given 30 minutes to rest and come to room temperature.
Set your wood pellet smoker/grill up for indirect cooking and heat it
with apple pellets to 225°F.
Place the rack of lamb straight on the grill, bone side down.
As you approach the times indicated in the chart, smoke at 225°F
until the thickest part of the rack of lamb reaches the desired internal
temperature as determined by a digital instant-read thermometer.
Before serving, let the lamb rest for five minutes under a flimsy foil
tent.

9. Roasted leg of lamb

Prep time: 2hrs40mins | Serve: 8 | Calories: 219kcal

Ingredients
1 (4-pound) boneless leg of lamb
Half cup roasted garlic–flavored extra-virgin olive oil
¼ cup dried parsley
3 garlic cloves, minced
Two tbsps. Fresh-squeezed lemon juice or One tbsp. Lemon zest
(from 1 medium lemon)
Two tbsps. dried oregano
One tbsp. dried rosemary
Half tsp. black pepper
Instructions
Eliminate any netting from the lamb leg. Trim any substantial chunks
of fat, silver skin, or gristle.
Olive oil, parsley, garlic, lemon juice or zest, oregano, rosemary, and
pepper should all be combined in a small bowl.
On both the inside and outside of the boneless leg of lamb, massage
the spice mixture.
To fasten the boneless leg of lamb, use butcher's twine or silicone
cooking bands of the highest quality. To create and preserve the
lamb's basic shape, use bands or twine.
To let the flavors penetrate the lamb, cover it loosely in plastic wrap
and place it in the refrigerator overnight.
Lamb should be taken out of the fridge and given an hour to come to
room temperature.
Use your preferred pellets to warm your wood pellet smoker/grill to
400°F and set it up for indirect cooking.
Take off the lamb's plastic wrap.
The thickest section of the lamb should be where you insert your
remote meat probe or wood pellet smoker-grill meat probe. Use an
instant-read digital thermometer during the cook to check if your grill
does not have meat probe capabilities or you don't have a remote meat
probe. The lamb should be roasted at 400°F until the thickest part
reaches the required doneness.
Before carving and serving, let the lamb rest for 10 minutes under a
loose foil tent.
 Chapter 4: Pork

1. Pork roast
Prep time: 6 hours | Serve: 12 | Calories: 30kcal
Ingredients
One pork sirloin tip roast
Pork Marinade
Instructions
Marinate the pork with the pork marinade and leave overnight.
Fry on a wood pellet smoker grill for 2 hours on low flame.
Then steam on the grill using a sieve placed over boiling water and let
it steam for four hours.

2. Pork roast Hickory smoked style

Prep time: 6 hours | Serve: 12 | Calories: 80kcal
Ingredients
One pork sirloin tip roast
Two tbsps. roasted garlic–flavored extra-virgin olive oil
Five tablespoons of Pork Dry
Instructions
With a paper towel, dry the roast.
Olive oil should be applied to the entire roast. Apply the rub to the
roast.
To ensure that the roast keeps its shape while cooking, truss it using
two to three silicone cooking bands made for food or butcher's twine.
The tip roast should be covered in plastic wrap and chilled overnight.
While the grill is heating up, remove the sirloin tip roast from the
refrigerator and let it remain there.
Set your wood pellet smoker/grill up for indirect cooking, then use
hickory pellets to heat to 130°C.
Take off the plastic from the roast used to wrap it, then pierce the
thickest section of it with a remote meat probe or a wood pellet
smoker-grill meat probe.
Place the roast on the grill grates, and smoke it for three hours.
For 15 minutes, place a loose foil tent over the roast to rest.
Carve the roast against the grain after removing any cooking bands or
twine.

3. Double-smoked ham
Prep time: 6 hours | Serve: 12 | Calories: 132kcal
Ingredients
1 (10-pound) apple wood-smoked, boneless, fully cooked, ready-to-
eat ham or bone-in smoked ham
Instructions
The ham should be taken out of its packaging and left to sit for 30
minutes at room temperature.
 Preheat your wood pellet grill to 180 F. After placing the ham on the
grates of the grill, let it smoke for 1 hour.
Later in an hour, raise the temperature to 350°F.

4. Pork Rib Hickory smoked style

Prep time: 6 hours | Serve: 12 | Calories: 60kcal

Ingredients
One rack of pork, about 6 ribs
One tbsps. Pork Dry Rub
One-fourth cup of grilled garlic
Two tbsp. Olive oil
Instructions
Trim the pork rack of its fat crown and silver skin. A rack of pork has
a membrane covering the bones just like a slab of ribs does. Working
a spoon handle beneath the bone membrane will allow you to grip the
membrane with a paper towel and remove it off the bones.
On the meat's surface, liberally rub the olive oil. Rub the meat with
the seasoning, covering all surfaces. Refrigerate the seasoned pork
rack for two to four hours or overnight after double wrapping it in
plastic wrap.
 Before cooking, take the seasoned rack of pork out of the fridge and
let it sit at room temperature for 30 minutes.
Set your wood pellet smoker/grill up for indirect cooking and heat it
with hickory pellets to 225°F.
The thickest section of the pork rack should be where you insert your
remote meat probe or wood pellet smoker-grill meat probe. Use an
instant-read digital thermometer during the cook to check the interior
temperature of the meat if your grill does not have meat probe
capabilities or if you don't have a remote meat probe.
Directly on the barbecue grates, place the rack with the ribs facing up.
Remove the meat from the smoker, and allow it to rest for 15 minutes
beneath a loose foil tent before cutting.

5. Grilled, juicy and tender loin chops

Prep time: 6 hours | Serve: 12 | Calories: 40kcal
Ingredients
6 boneless center-cut loin pork chops, 1 to 1½ inches thick
2 quarts of Pork Brine
Two tbsps. roasted garlic–flavored extra-virgin olive oil
Two tsps. black pepper
Instructions
Trim the pork chops' extra fat and silver skin.
Refrigerate the pork chops and brine for at least 12 hours or
overnight in a 1-gallon sealable bag.
The pork chops should be taken out of the brine and dried with
paper towels.
Both sides of each pork chop should be rubbed with olive oil and
pepper. Before grilling, don't salt the brined pork chops because the
brine already contains the essential salt.
While the wood pellet smoker-grill is heating up, let the pork
chops rest.
 To set up your wood pellet smoker grill for direct cooking, use
searing grates. Apply cooking spray to the grates' surface.
Using any pellets, turn the grill on high and heat it to at least
450°F.
For three minutes on one side, sear the pork chops.
To obtain those aesthetically beautiful cross grill markings, turn the
pork chops 90 degrees.
For an additional 3 minutes, grill the chops.
Pork chops in a brine cook more quickly than chops that aren't, so
be mindful of internal temperature readings. Before serving, let the
pork chops rest for five minutes in a foil tent.

6. Florentine rib eye pork loin

Prep time: 6 hours | Serve: 12 | Calories: 145kcal
Ingredients
One boneless rib eye pork loin roast
Four tbsps. olive oil
Three-fourth cup shredded mozzarella cheese
Two tbsps. Pork Dry Rub
Six cups of fresh spinach
Six cloves garlic
Four bacon slices
One small red onion, diced
Instructions
Remove any extra fat and aging skin.
Request that your butcher butterfly the pork loin for you. There are a
ton of great videos online that provide in-depth instructions on the
many methods for butterflying a loin roast.
The butterflied roast should be seasoned on both sides and then
rubbed with Two tbsps of olive oil.
 In a big skillet over medium heat, cook the bacon. Crumble, then
place aside. Put the bacon fat aside.
Two tbsps. The saved bacon oil should be heated in a sizable skillet
over medium-high heat in order to wilt the spinach before removing
it.
2 more tablespoons of bacon fat should be heated in the same large
skillet over medium-high heat before the onion is cooked for about 8
minutes or until it turns translucent.
In the center of the butterflied pork loin, arrange the wilted spinach,
garlic slivers, shredded mozzarella, crumbled bacon, and onion.
Butterflied pork loin firmly rolled. At 2-inch intervals, secure the
stuffed rib-eye pork loin with butcher's twine.
Use any pellets to heat your wood pellet smoker-grill to 375°F and set
it up for indirect cooking.
The thickest section of the pork loin should be where you insert your
remote meat probe or wood pellet smoker-grill meat probe. Use an
instant-read digital thermometer during the cook to check if your grill
does not have meat probe capabilities or you don't have a remote meat
probe.
Cook the pork loin on the grill for 60 to 75 minutes, or until it reaches
an internal temperature of 140°F at its thickest point.
Before cutting against the grain, let the pork loin rest for 15 minutes
under a loose foil tent.

7. Buttermilk pork sirloin roast

Prep time: 6 hours | Serve: 12 | Calories: 32.7kcal
Ingredients
One pork sirloin roast
One quart Buttermilk Brine
Instructions
From the pork roast, remove any visible fat and silver skin.
 In a 1-gallon plastic bag that can be sealed or another brining
container, place the roast and buttermilk brine.
Refrigerate the roast all night, turning it occasionally if you can.
Pork sirloin roast that has been brined should be taken out of the brine
and dried with paper towels.
Incorporate a meat probe into the roast's thickest area.
Use apple or cherry pellets to heat your wood pellet smoker/grill to
225°F and set it up for indirect cooking.
After 15 minutes of resting the roast in a loose foil tent, cut the meat
against the grain.

8. Smoked pork tenderloins

Prep time: 3hrs20mins | Serve: 6 | Calories: 219kcal
Ingredients
Hickory
Apple
Two pork tenderloins
One-fourth cup grilled garlic with olive oil
One-fourth cup Pork Dry Rub
Instructions
Trim the meat of any extra fat and silver skin.
Olive oil should be applied to the tenderloins' whole surface before
being dusted with rub.
Refrigerate the seasoned tenderloins for two to four hours after
wrapping them in plastic wrap.
Use hickory or apple pellets to warm your wood pellet smoker-grill to
230°F and set it up for indirect cooking.
Remove the plastic wrap from the meat and place a remote meat
probe or a wood pellet smoker grill probe into the center of each
tenderloin. Use an instant-read digital thermometer during the cook to
 check if your grill does not have meat probe capabilities or you don't
have a remote meat probe.
Directly on the grill, smoke the tenderloins for 45 minutes at 230°F.
The tenderloins should continue to cook for about 45 minutes more.
Before serving, let the pork tenderloins rest for 10 minutes under a
loose foil tent.

9. Pulled hickory-smoked pork butts

Prep time: 6hrs20mins | Serve: 20 | Calories: 229kcal
Ingredients
Two boneless pork butts
One cup of grilled garlic with olive oil
Three-fourth cup Pork Dry Rub
Jan’s Dry Rub
Instructions
Trim each pig butt as necessary, including the fat cap and any readily
accessible significant sections of extra fat. Because some pitmasters
hold the opinion that melting fat bastes the butts as they cook, some
prefer to reduce the fat cap to 14 inches or leave the complete fat cap
on. This technique prevents the growth of bark in fatty areas.
Therefore, in order to maximize the amount of prized bark, I advise
removing the fat cap.
By halving each pork butt. To keep the meat together while handling
and cooking, use butcher's twine or silicone food-grade cooking
bands.
Oil should be applied to each pork butt's whole surface. Spread the
rub well over each pig butt before giving it a hand pat-down.
Refrigerate the seasoned boneless pork butts overnight after double-
wrapping each one firmly in plastic wrap.
Set your wood pellet smoker/grill up for indirect cooking and heat it
with hickory pellets to 225°F.
 While your wood pellet smoker-grill is heating up, remove the pork
butts from the refrigerator and discard the plastic wrap. The pork butts
don't have to reach room temperature completely. The thickest area of
one or more pork butts should be probed with your remote meat probe
or wood pellet smoker-grill meat probes. If your grill isn't equipped
with a meat probe feature or you don't have a remote meat probe, you
should use an instant-read digital thermometer to check the interior
temperature of the meat while it's cooking.
For three hours, smoke the pork butts.
Co.
Pork butts should be taken from the grill and double-wrapped in
sturdy aluminum foil. As you double-wrap the meat, take care to keep
the meat probes in the butts.
To the 350°F pellet smoker-grill, add the wrapped pork butts once
more.
Cook the foil-wrapped pork butts for a further 20 to 25 minutes or
until they reach an internal temperature of 200 to 205°F.
Before pulling and serving, remove the pig butts for three to four
hours.
Your preferred pulling technique should be used to shred the smoked
pig butt into tiny, delicious pieces. When wearing heat-resistant
gloves, I like to use my hands.
If there are any leftover juices, you can combine the pulled pork butts
with them.
Alternatively, serve the pulled pork with toppings like lettuce, tomato,
red onion, mayo, cheese, and horseradish. Serve the pulled pork with
barbecue sauce on a freshly baked roll topped with coleslaw.

10. Pork sirloin tip roast three ways

Prep time: 3hrs20mins | Serve: 6 | Calories: 398kcal
Ingredients
Apple
Hickory
 Apple-Injected Roasted Pork Sirloin Tip Roast
One pork sirloin tip roast
Three-fourth cup 100% apple juice
Two tbsps. Grilled garlic with olive oil
Five tablespoons Pork Dry Rub or a commercial rub such as
Plowboys BBQ Bovine Bold
Instructions
With a paper towel, dry the roast.
Use a flavor/marinade injector to evenly distribute apple juice
throughout the tip roast.
After thoroughly applying the rub, massage the olive oil all over the
roast.
To truss the roast, use two silicone cooking bands made for food or
butcher's twine.
The tip roast should be covered in plastic wrap and chilled overnight.
While the pit is heating up, remove the roast from the refrigerator and
set it aside on the counter.
Set your wood pellet smoker/grill up for indirect cooking and heat it
with apple pellets to 350°F.
Remove the plastic wrap from the roast, then pierce the thickest
section of it with a remote meat probe or a wood pellet smoker-grill
meat probe. Use an instant-read digital thermometer during the cook
to check if your grill does not have meat probe capabilities or you
don't have a remote meat probe.

It takes roughly hours to roast the meat to an internal

temperature of 145°F.
For 15 minutes, place a loose foil tent over the roast to rest.
Carve the roast against the grain after removing any cooking bands or
twine.
Chapter 5: Baking Flatbreads and Rustic Artisan
Breads

1. Basic pizza dough and crust

Prep time: 2 hours 20mins | Serve: 4 | Calories: 72kcal
Ingredients
Two tsps. active dry yeast
4 cups unbleached all-purpose flour
Two tsps. kosher salt
One and a half cups water, or more as needed Olive oil, for brushing
Instructions
Mix the yeast, flour, and salt in a stand mixer with a dough hook
attachment for two minutes on low speed before adding one and a half
cups of water gradually.
 To begin creating gluten, increase the speed up to medium for five
minutes, then turn it back down to low for two more minutes. To
create a dough that pulls away from the mixer bowl's walls and feels
somewhat tacky to the touch, add up to 12 cups of extra water as
necessary. (The amount of water required will depend on the
surrounding humidity.)
Form the dough into a ball and place it on a lightly dusted surface.
Place in an oil-coated basin, turning the dough to evenly distribute the
oil. The dough should rise for about 2 hours in a warm location,
covered with a moist cloth or plastic wrap.
Put the dough in a covered container and refrigerate it overnight to
add more flavor. Prior to pounding down and forming it into a ball,
allow the dough to sit at room temperature for about an hour. After
punching it down, dump the dough onto a lightly dusted board, roll it
into a ball, and then divide it into four equal pieces.
Each piece should be carefully stretched, rolled, and the bottom of the
dough tucked under. (Bakers call this the "belly button" of the bread.)
Place each ball on a baking sheet that has been generously dusted
with flour, and lightly brush each ball with olive oil.
Wrap loosely in a towel or piece of plastic. Allow rising for at least an
hour, or until doubled. If using later, store it in the refrigerator.
Alternatively, you could put each dough ball in an oiled self-sealing
plastic bag and store it in the fridge for up to 3 days or in the freezer
for up to a month.
Before using, let the chilled dough rest at room temperature for one
hour. When the dough is warm and has almost doubled in size, it is
ready to be used. Thaw frozen dough in the bag at room temperature.
Preheat the wood pellet grill to 180 degrees Celsius, and after
flattening the dough in pizza pans, place it on the grill. Cook for 5
minutes, and the crust will be ready.

2. Pizza al forno with mushrooms, gorgonzola, and radicchio

Prep time: 25mins | Serve: 4 | Calories: 480kcal
Ingredients
Two tbsps. olive oil, plus more for brushing and drizzling
1 pound cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 head red radicchio, cored and cut into 1-inch wedges
Two tbsps. balsamic vinegar or Saba Basic Pizza Dough Coarse sea
salt, for sprinkling
Two tbsps. fresh thyme leaves
12 ounces Gorgonzola or other blue cheese, crumbled
Instructions
In a wood pellet smoker-grill or cooker, prepare a very hot fire (650 to
700 degrees Fahrenheit). The Two tbsps. Olive oil should be heated to
medium heat before the mushrooms and garlic are sautéed for a
further 5 minutes in a cast-iron skillet or heat-resistant baking dish.
Turn off the heat and allow it to cool. Toss the radicchio with the
balsamic vinegar in a medium bowl. Each dough ball should be
formed into a 10-inch circular on a baking sheet that has been floured.
Olive oil should be brushed on, being cautious not to get any on the
peel.
Add a small amount of sea salt. Top with the mushrooms, followed by
the radicchio, thyme, and Gorgonzola, leaving a 12-inch crust border.
Sprinkle again with sea salt after drizzling olive oil (including the
edges) on the food. Pizzas are slid off the peel and placed directly on
the wood pellet smoker-grill floor. Bake for 7 to 10 minutes, turning
the pan once, or until the cheese is melted and the sides are brown.
Allow cooling for five minutes before serving wedge-shaped.

3. Focaccia with oven-roasted tomatoes, ricotta Salata, and

basil oil

Prep time: 3hrs25mins | Serve: | Calories: 590kcal

Ingredients
Dough
2½ teaspoons active dry yeast
Two cups of warm water
Three-fourth cup olive oil, plus more for drizzling
One tbsp. fennel seeds soaked in
Two tbsps. warm water
4 cups unbleached all-purpose flour
Two tsps. kosher salt Coarse sea salt, for sprinkling
Toppings
 Basil Oil, for drizzling Wood pellet smoker-grill-Roasted Tomatoes
One and a half cups coarsely chopped mixed fresh herbs: basil, mint,
chives, oregano, and/or summer savory
6 ounces ricotta Salata cheese, crumbled or cut into shavings
Instructions
Pour the yeast over the warm water in a bowl and whisk to dissolve it
to produce the dough. Allow standing for 10 minutes or until frothy.
Add the fennel seeds and their juice to a cup of olive oil. In a sizable
bowl or the bowl of a stand mixer, combine the flour and salt. Mix
until thoroughly combined after gradually incorporating the yeast
mixture into the dry ingredients. Use a low-speed dough hook if using
a stand mixer. Mix just until the dough begins to pull away from the
bowl's sides.
For making this flatbread, no kneading is required. Place the dough in
a sizable, lightly oiled basin and turn it to coat it with oil. Place the
bowl in a warm location, cover it with a moist towel or plastic wrap,
and allow it to rise until it has doubled in size, 1 to one and a half
hours.
The dough should be folded twice using a dough scraper and covered
to rise for an hour or until it has doubled in size once more. The
dough can be covered and chilled overnight for additional flavor.
Before shaping, remove from the refrigerator and allow to come to
room temperature. In a wood pellet smoker-grill or grill, get a hot fire
ready (450° to 475°F).
If using a wood pellet smoker grill, maintain a small fire (one small
log) in the wood pellet smoker grill's left back. This will enhance the
flavor of the focaccia and assist in preserving the appropriate
temperature. Lightly oil a baking sheet with a rim that measures 12 by
17 inches.
Line with a piece of parchment paper and generously grease the pan's
sides with extra virgin olive oil. Stretch the dough to cover as much of
the prepared pan as you can after placing it there. Stretch the dough
more by making dimples on the top with your fingertips.
 Even while not all of the dimple markings will stick to this extremely
wet dough, it's okay. There will still be some dimples, and these will
catch the oily dribble. 15 minutes should be left aside for relaxation,
covered with a dry towel. Sprinkle one-fourth cup of the olive oil over
the dough.
Sprinkle coarse sea salt on top of the dough after a second dimpling.
Place 8 inches or so away from the little fire in the center of the wood
pellet smoker grill.
Bake for 20 to 25 minutes, turning the pan once or twice, until golden
brown. After taking it out of the wood pellet smoker-grill, sprinkle it
with basil oil. Place on a wire rack for ten minutes of cooling. Add
cheese, tomatoes, and herbs as garnish. Slice into rectangles or
squares that are appropriate for serving.

4. Basil oil
Prep time: 25mins | Serve: 2.5 | Calories: 240kcal
Ingredients
Two cups of tightly packed fresh basil leaves (about 1 bunch)
1 cup extra-virgin olive oil
Instructions
Basil should be blanched in a big pot of salted, boiling water on a
wood pellet grill for 5 seconds. Herbs are drained and dropped into a
bowl of freezing water. Squeeze all the liquid out after a thorough
drain.
Olive oil and puree in a blender. Overnight, leave covered. Through a
fine double-mesh sieve, strain. Although it is best used within a week,
pour into a sanitized glass container or plastic squeeze bottle, seal it,
and store it in the refrigerator for up to one month.

5. Calzone with sausage, spinach, fontina, and pine nuts

Prep time: 40mins | Serve: 8 | Calories: 1200kcal
Ingredients
Two tbsps. olive oil, plus more for brushing
 2 red onions, cut into thin wedges
12 ounces sweet Italian sausage, removed from casings and crumbled
8 large cloves of garlic, peeled
Two cups of packed spinach leaves
¼ teaspoon red pepper flakes
Basic pizza dough
Two tbsps. coarsely chopped fresh mint
Two cups of shredded Italian fontina cheese
1 cup pine nuts, toasted in olive oil
Coarse sea salt
Instructions
Prepare a wood pellet smoker-grill or cooker with a very hot fire
(650°F). Put the
Two tbsps of olive oil in a cast-iron pan or terra cotta baking dish that
can withstand high heat.
Add the sausage, onions, and garlic. Place in the center of the wood
pellet smoker-grill and cook for 15 minutes, or until the onions and
garlic are nicely caramelized, and the sausage is lightly crisped. After
taking it out of the wood pellet smoker-grill, mix in the spinach and
red pepper flakes. Place aside to cool gently.
When the dough is ready to be formed, flour a baking peel and roll
out each dough ball onto an 8-inch circle. Olive oil should only be
lightly brushed onto the dough; avoid getting oil on the peel. On one
half of the dough, distribute the filling, leaving one fourth-inch
border.
Sprinkle the cheese and pine nuts over the top after adding the mint.
Salt it lightly. After aligning the borders, fold the dough over the
filling. To further seal the edges, fold them over and use a fork to
crimp them shut. Sprinkle a little sea salt on top and light olive oil on
the surface.
Permit to relax for ten minutes. The calzones should be placed on the
floor of the wood pellet smoker grill, 8 to 10 inches away from the
 heat source. Bake them for 10 to 15 minutes, flipping them
occasionally for even color until they are puffy and golden.
After five minutes of cooling, slice in half and serve.

6. Mt. Taylor five-seed sourdough bread

Prep time: 3hrs40mins | Serve: 6 | Calories: 160kcal

Ingredients
28 ounces (about 3½ cups) Sourdough Starter
¼ cup buttermilk
¼ cup rye flour
¼ cup whole-wheat flour
5 cups high protein flour
Three-fourth cup plus
Half cup seed mix (flax, sesame, pumpkin, sunflower, poppy)
One tbsp. kosher salt
One and a half cups of warm water (82°F)
Instructions
Starter and buttermilk should be blended at a low speed in a stand
mixer. In a sizable mixing basin, combine the flour and one-fourth
cup of the seed mixture. One-fourth of the dry ingredients should be
added to the beginning mixture while the mixer is set at slow speed.
Repeat with the other 3 batches, then blend for 6 minutes to
incorporate all the flour. Salt added; stir for a further two minutes.
The dough should be transferred to a sizable, transparent plastic
container, covered, and proofed at room temperature for about 2 hours
 or until it has doubled in size.
In a wood pellet smoker-grill, prepare a very hot fire (575 to 600°F),
preferably with oak. Maintain a little fire in a corner. Bread can be
baked at a temperature as low as 475°F.
Four to six 9-inch round or oval baskets can be lined with floured
linen, a flour sack, or flour. After the dough has expanded to twice its
original size, generously flour the counter with about 12 cups of flour
before transferring the dough there with care. To prevent the metal
pastry scraper from adhering to the dough, dampen it with chilled
water before slicing it into 1- to one-and-a-half-pound pieces. To
prevent the dough from sticking, dust your hands with flour before
forming each piece into a round and placing it in the prepared baskets.
Keep tightly covered in the refrigerator for later use, or prove the
rounds once more at room temperature for one and a half hours or
until they have doubled in size. Roll the tops of each loaf in the
remaining seed mixture, which has been spread out on a baking sheet.
Place the rounds directly on the wood pellet smoker grills floor and
bake for 15 to 20 minutes, rotating the pan once or twice, until the
loaves are toasted, well-browned, and hollow at the bottom when
tapped. Place on a wire rack after being taken off the heat. Before
slicing, allow it cool for an hour.

7. Sourdough starter
Prep time: 5hrs | Serve: 6 | Calories: 432kcal
Ingredients
3½ tablespoons whole-wheat or rye flour
¼ cup unsweetened pineapple juice or filtered or spring water, at
room temperature (about 70°F)
Instructions
In a small basin, combine the flour and juice with a spoon or whisk to
produce a paste five days before baking the bread. It ought to
resemble pancake batter. Make sure to whisk the mixture until all the
flour has been hydrated. For roughly 48 hours, cover loosely with
 plastic wrap and leave at room temperature. Aerate by stirring for 1
minute with a wet spoon or whisk two or three times every day.
Feed one-fourth cup of your original starter with 1 cup water (at
around 75°F), 1 cup unbleached flour, and one-fourth cup wholewheat
flour three days before baking (discard any unused original starter).
Feed with Two cups of water (approximately 75°F), Two cups of
unbleached flour, and a Half cup of whole-wheat flour after 4 hours.
Feed with 4 cups of water (at roughly 75°F), 4 cups of unbleached
flour, and 1 cup of whole-wheat flour after another 4 to 6 hours. Wrap
tightly in plastic wrap and leave to proof for 8 to 16 hours at room
temperature.
Repeat feedings as before two days before baking, discarding half of
the starter in the process.
Repeat feedings as before, discarding half of the starter the day before
baking.
Measure out the starter you'll need on baking day and save some
starters away for later use. Give starting leftovers to fellow bakers or
discard them. Reserved starter should be covered and refrigerated for
up to two weeks or frozen for six months. Before usage, bring it to
room temperature.

8. Moroccan flatbread stuffed with onion, parsley, and cumin

Prep time: 25mins | Serve: 8 | Calories: 206kcal
Ingredients
Half tsp. active dry yeast
¼ cup warm water (105° to 115°F)
Two cups of unbleached all-purpose flour, plus more for kneading
One tsp. kosher salt, plus more for seasoning
1 yellow onion, very finely chopped
Half cup minced fresh flat-leaf parsley
Two tbsps. unsalted butter at room temperature
One tsp. sweet Hungarian paprika
 Half tsp. ground cumin
5 ounces brined cheese, such as sheep’s milk feta (optional)
Instructions
In a grill or wood pellet smoker-grill with a wood fire, prepare a hot
(475°F) fire.
In a small bowl, add the yeast and warm water; mix to combine the
ingredients. Allow standing for five minutes or until frothy. In a bowl,
combine the Two cups of flour and One tsp. of salt. As you gradually
incorporate everything with your hands to create a slightly sticky
dough, add the yeast mixture. Shortly knead on a lightly dusted
surface, adding flour as necessary. After that, cover with an upside-
down bowl and let rest for 15 minutes.
The bowl will produce a warm atmosphere that will allow a small rise
in the dough. In a bowl, combine the cheese, butter, onion, parsley,
spices, and salt to taste. Before combining it with the other
ingredients for the filling, brown the chopped onion on the griddle or
in the wood pellet smoker grill for more flavor.
Divide the dough into 8 equal sections, moisten your work area and
hands with olive oil, and do so. Make a ball out of each. Create a very
thin square by flattening 1 ball at a time. Allow the dough to rest for a
short while before attempting again if it is elastic and wants to bounce
back. You should make the square as thin as you can without having it
tear. Over the dough, spread some of the fillings. Similar to a letter,
fold it in thirds. Fold the bottom third toward the center, then the top
third beneath the center accordion-style to create a little square,
starting with the short side that is closest to you. With the remaining
dough, repeat.
Stretch and pat each little square into a 5-inch square using oiled
hands. If you'd like, you can do this with a rolling pin. You should
make the square as thin as you can without tearing the dough.
A cast-iron griddle should be heated to a medium-high temperature in
the grill or the wood pellet smoker grill. Lightly grease it with oil.
Half of the flattened dough squares should be placed on the griddle
 and cooked for 2 minutes on each side or until golden brown. Cook
the remaining bread as before, then transfer to a wire rack. Serve hot.

9. Baguette pain a l’ancienne

Prep time: 3hrs25mins | Serve: 6 | Calories: 253kcal
Ingredients
6½ cups unbleached bread flour, plus more for sprinkling
2¼ teaspoons Kosher salt
1¾ teaspoons instant yeast
2¼ cups plus Two tbsps. to 3 cups water, ice cold (40°F)
Semolina flour or cornmeal for dusting
Instructions
In the bowl of an electric mixer fitted with a paddle, combine 6 cups
of the flour, salt, yeast, and 214 cups plus Two tbsps of water. Mix on
low speed for 2 minutes. On medium speed, change to the dough
hook and continue mixing for 5 to 6 minutes. The dough should
release from the bowl's sides but remain sticky on the bottom of the
bowl. If not, add a little flour and stir until it does (or dribble in water
if the dough seems too stiff and clears the bottom as well as the sides
of the bowl). Use a bowl scraper or spatula dipped in water to quickly
transfer the dough into the lightly oiled big bowl. Spray some oil on
the dough's top, then place plastic wrap over the bowl.
The bowl should be put in the refrigerator right away and left there
overnight. Check to see if the dough has risen in the refrigerator the
following day. It is likely to rise somewhat but not double in size (the
amount of rising will depend on how cold the refrigerator is and how
often the door is opened). To let the dough wake up, lose its chill, and
continue fermenting, leave the bowl of dough out at room temperature
for two to three hours (or longer, if required).
Bread flour (approximately 12 cups) should be liberally sprinkled on
the counter once the dough has doubled from its initial pre-
refrigerated size. Use a plastic dough scraper that has been soaked in
cold water to gently transfer the dough to the floured counter. Dip
your hands in the water as well to prevent the dough from sticking to
them. When transferring the dough, try to do it as little as possible. If
the dough is really wet, add more flour underneath as well as on top
of it. Dry your hands well before dredging them in flour. While
carefully rolling the dough in the flour, stretch it into an oblong shape
that is about 8 inches long and 6 inches broad. Flour should still be
sprinkled on it even if it becomes too sticky to handle. To cut the
dough in half widthwise, drop a metal pastry scraper into cool water
to prevent it from sticking to the dough. Press the scraper through the
dough until it sever it, then dip it back into the water and repeat the
process until you have cut down the entire length of the dough. Use
this blade as a pincer instead of a saw, cutting the dough cleanly after
each cut. Give the dough five minutes to relax.
In a wood pellet smoker-grill, prepare a very hot fire (500°F; 550°F if
your wood pellet smoker-grill goes this high). Two 17 by 12-inch
sheet pans should have the backs covered with baking parchment and
dusted with cornmeal or semolina flour.
Repeat the cutting motion with the pastry scraper on 1 of the dough
pieces, but this time cut off 3 equal-length pieces. After that, repeat
the process with the other half. You should get 6 lengths as a result.
To transfer one of the dough strips to the parchment-lined pans,
lightly drag it to the length of the pan or to the length of the baking
stone while flouring your hands. Allow it to rest for five minutes if it
springs back, then carefully draw it out once more. Repeat with the
remaining strips and pan after placing the first three strips on the pan.
Allow to proof for one to two hours at room temperature.
Bring one pan to the preheated wood pellet smoker-grill, and carefully
slide the dough, parchment, and all, onto the baking stone (you may
choose to slide the dough and parchment off the side of the sheet pan
rather than the end, depending on the direction of the stone), or bake
directly on the sheet pan. Verify that none of the pieces are in contact
with one another (you can reach in and straighten the parchment or
the dough strips if need be). Close the door after adding one cup of
hot water to the steam pan. Spray water on the wood pellet smoker-
grill walls after 30 seconds, then shut the door. While waiting,
sprinkle flour over the remaining pan of strips, spritz them with oil,
and place them in a food-grade plastic bag, a cloth, or plastic wrap.
Refrigerate the pan and bake the strips later or the following day if
you don't want to bake them in the next hour.
Within 8 to 9 minutes, the bread should start to turn golden brown.
Rotate the loaves 180 degrees if they are currently baking unevenly.
Bake the bread for a further 10 to 15 minutes, or until it is a deep
golden brown and has reached an internal temperature of at least
205°F.
Place the hot bread on a rack for cooling. They should feel nearly
ethereal and light, and they should cool in about 20 minutes. Bake the
remaining loaves while these are cooling, but don't forget to remove
the paper and preheat the wood pellet smoker-grill to 500°F or higher
before baking the second batch.
10. Pita bread
Prep time: 3hrs25mins | Serve: 12 | Calories: 90.1kcal
Ingredients
Two cups of warm water (105° to 115°F)
Two tsps. honey
1½ teaspoons active dry yeast
4 cups all-purpose flour, plus more for kneading
Half cup whole-wheat flour
Two tsps. Kosher salt
Two tbsps. olive oil, plus more for brushing
Instructions
In a small bowl, add 12 cups of the water and the honey; whisk to
combine. When the yeast is completely dissolved, sprinkle it over the
top and stir. Allow standing for five minutes or until frothy.
Combine the flour, salt, and Two tbsps. Olive oil in a stand mixer with
the dough hook. Add the yeast mixture and mix on low speed. Add
the remaining one and a half cups of water gradually while continuing
to mix until all of the flour is incorporated. On a board that has been
lightly dusted with flour, knead the dough for about 5 minutes or until
it is elastic, smooth, and no longer sticky. Turn the dough to coat it
with oil after placing it in a basin that has been lightly oiled. Allow it
to rise until it has doubled in size, about an hour, in a warm location,
covered with a moist cloth or plastic wrap.
In a wood pellet, smoker-grill or cooker, set a very hot fire (500°F), or
prepare a hot indirect fire in a wood pellet grill. Place the wood pellet
smoker-grill rack in the lowest position if using a standard wood
pellet smoker-grill.
To get rid of the air bubbles, spread the dough out on a lightly dusted
surface and knead it. Make a log out of the dough, then cut it into 12
equal pieces. Roll each piece of dough into a ball, then use a rolling
pin to flatten each ball into a disc that is 6 inches in diameter and 14
 inches thick. Place the discs on a baking sheet that has been lightly
greased, and let rise uncovered for 30 to 45 minutes, or until they
have nearly doubled in thickness.
For 5 to 10 minutes, bake on a baking sheet or grill over indirect heat
until puffy and gently golden. Remove from the heat and allow to
cool for five minutes on wire racks.
Each pita should be split in half, then separated with a fork on the cut
line to form a pocket.

11. Turkish spicy meat-filled flatbread

Prep time: 1hr15mins | Serve: 12 | Calories: 346kcal

Ingredients
Dough
Half tsp. active dry yeast
Half a cup of warm water (105° to 115°F)
1Three-fourth cups all-purpose flour, plus more for kneading
¼ teaspoon kosher salt
 One tbsp. olive oil
Filling
Two tbsps. olive oil, plus more for sautéing
1 yellow onion, finely chopped
1 small unpeeled globe eggplant, cut into small dice
Half tsp. kosher salt, plus more for sprinkling
½ pound lean ground lamb
Two tbsps. pomegranate molasses
1 large tomato, peeled and diced
¼ teaspoon ground allspice
Half tsp. ground cinnamon
¼ teaspoon freshly ground black pepper1
Two tbsps. Pine nuts, toasted
One tbsp. freshly squeezed lemon juice, or as needed
Instructions
In a wood pellet smoker-grill, start a hot fire (475°F).
Pour the yeast over one-fourth cup of warm water in a small bowl and
whisk to combine the ingredients for the dough. Allow standing for
five minutes or until frothy. In a big bowl, mix the flour and salt.
Using your hands or a stand mixer, blend the ingredients after adding
the olive oil. Add the remaining water as well as the yeast mixture. If
using a dough hook, knead the dough for 5 minutes. If using a floured
board, knead the dough for 5 to 7 minutes until it is smooth and
elastic. Turn the dough in an oiled basin to evenly distribute the oil.
Allow rising in a warm location for 30 minutes, or until it has doubled
in size, covered with a moist towel or plastic wrap.
To create the filling, combine the onion, eggplant, and olive oil in a
bowl and season with salt. On a baking sheet, spread. Cook for about
7 minutes, or until the eggplant is tender, on the wood pellet smoker-
grill floor. Add the Half tsps. Salt and stir. The lamb should be cooked
for about 5 minutes in a small cast-iron skillet in the wood pellet
 smoker-grill until it is browned. Throw away any fat. Add the tomato,
spices, pine nuts, and pomegranate molasses, and turn the heat off. To
taste, add lemon juice.
On a board dusted with flour, divide the dough into 4 equal pieces and
roll into balls. Each ball should be pressed into a 5-inch disc. Make a
thin disc out of the dough that is about 6 inches in diameter. Place on
a baking sheet covered with parchment paper. Each disc should have
one-fourth of the meat filling in the center, stretched out to about one
and a half inches from the edge. To confine the filling, fold the dough
up toward the center in increments of 4–5. Sprinkle with salt and
lightly oil with olive oil.
Bake the baking sheet for 12 to 15 minutes or until it, is gorgeously
golden. After 5 minutes of cooling, serve hot.

12. Spanish coca with smoky romesco and potatoes

Prep time: 1hr35mins | Serve: 12 | Calories: 705kcal
Ingredients
Dough
2½ teaspoons active dry yeast
Three-fourth cup of warm water (105° to 115°F)
1Three-fourth cups of unbleached all-purpose flour, plus more for
kneading
¾ teaspoon kosher salt
One tbsp. olive oil
Topping
¼ cup olive oil, plus more for brushing
1½ teaspoons sweet pimentón (Spanish smoked paprika)
Half tsp. kosher salt
¼ teaspoon freshly ground black pepper
Half cup Smoky Romesco Sauce
8 green onions, trimmed to a light green area and cut into ¼-inch
slices
 One tbsp. whole fresh oregano leaves
2 large Yukon Gold potatoes, cubed and roasted
2 hard-cooked eggs, sliced into rounds
Instructions
Pour the yeast over one-fourth cup of water and mix to dissolve it to
produce the dough. Allow to stand for about five minutes, or until
frothy, then stir. Create a well in the center of the 134 cups of flour
and salt that have been sifted onto a work surface. Olive oil, the
remaining water, and the yeast mixture should be added. With your
fingertips, combine the ingredients in the well, then add flour a little
at a time to form a dough. Knead for 5 to 10 minutes, or until elastic,
adding flour as needed. The dough ought to be soft but barely tacky.
Turn the dough in an oiled basin to evenly distribute the oil. Allow
rising in a warm location for 45 to 1 hour, covered with a moist towel
or plastic wrap, or until it has doubled in size.
In a wood pellet smoker-grill or cooker, prepare a very hot fire (525 to
550 degrees Fahrenheit). For two minutes, lightly knead the dough on
a floured surface. Roll into a rectangle measuring 9 by 14 inches and
adjust with your hands. It needs to be roughly 1/2 inch thick. Transfer
to an oiled baking sheet, then use your hands to make divots on the
dough's surface to prevent it from puffing up uniformly.
To prepare the topping, combine the fourth cup of olive oil, pimentón,
salt, and pepper in a small basin. Generously brush the dough with
half of this mixture. The romesco sauce should be applied even before
the green onions and oregano. Olive oil should be brushed along the
crust's edges. The dough should rise up after 10 to 15 minutes in a
warm location.
In order to bake the bread evenly, rotate the pan once during the ten
minutes it is in the wood pellet smoker-grill. Add the roasted potatoes
on top, then bake for another 15 minutes or so, or until the crust is
golden and crisp. After taking it out of the wood pellet smoker-grill,
brush the crust's edges with olive oil. Sliced or cut into serving-size
squares, then top with sliced eggs. At room temperature or heated,
serve.
 Chapter 6: Seafood

1. Quenelles
Prep time: 11 mins | Serve: 4-6 | Calories: 210 kcal
Ingredients
1 pound cooked fish fillets
2 egg whites
Two cups of heavy cream
One tbsp. capers
One tbsp. fresh tarragon
One tsp. freshly ground black pepper
One tsp. prepared mustard
Half tsp. salt
Instructions
Put the egg whites and fish fillets in the food processor's bowl. Once
everything is well combined, pulse seven or eight times. Next, scrape
the sides.
Purée the other ingredients—cream, capers, tarragon, pepper,
mustard, and salt—for 15 to 20 seconds, or until well blended.
Use a spatula to transfer to a mixing basin. Scoop a generous pile with
a soup spoon, transfer it to another soup spoon, and form it into an
 egg. Repeat with the remaining ingredients and put on parchment or
wax paper.
On a big pot or wok, set over medium-high heat on a wood pellet
smoker-grill in a wood pellet grill, and bring water to a boil. With a
slotted spoon, carefully lower the quenelles into the water once it has
reached a slow boil after decreasing the heat. 8 to 10 minutes of
cooking, with one flip.
Put aside after transferring to wax paper.
Use right away if used in Fish Drop Soup. For up to two days,
quenelles can be stored in a covered refrigerator.
2. Fish drop soup
Prep time: 27 mins | Serve: 4-6 | Calories: 172 kcal
Ingredients
One tbsp. olive oil
1 small onion, finely chopped, about
Half cup 6–8 garlic cloves, minced (or to taste)
One tbsp. Shrimp Paste
One tsp. freshly ground black pepper
One tsp. ground turmeric
Two cups of Fish Stock
Two cups of dry white wine
One tsp. fish sauce
1 pound fish fillets, cut into bite-size pieces Quenelles
2 eggs, beaten lightly
2–3 scallions or chives, finely chopped
Instructions
On a wood pellet grill, heat the oil in a 4-quart saucepan over
medium-high heat on a wood pellet smoker grill. Add the shrimp
paste, pepper, and turmeric after cooking the onion and garlic in the
oil for three to four minutes or until soft.
 After turning the heat down to low, whisk for one minute.
In a wood pellet grill, add the stock and wine, then bring to a boil
over medium-high heat on a wood pellet smoker grill.
Add the fish sauce, turn the heat down to low, and simmer for five
minutes.
When the fish is solid, add the pieces, cover, and simmer for about 10
minutes. If used, after the fish has cooked for 6 to 7 minutes, add the
Quenelles.
Take off the lid, whisking with one hand while slowly drizzling the
eggs into the soup with the other.
Ladle the soup into heated bowls, top with the scallions, and serve
right away.
3. Bluefish smoked over fennel
Prep time: 1 hour 35 mins | Serve: 4 | Calories: 93 kcal
Ingredients
2–2½ pounds of bluefish fillets
Two tbsps. sea salt
Two tbsps. sugar
One tsp. cayenne pepper
¼ cup milk
¼ fennel bulb split lengthwise
Instructions
The fillets should be put in a container. Both sides of the fillets should
be covered with a mixture of salt, sugar, and cayenne. The fillets
should be covered and chilled for 30 to 45 minutes after the milk has
been added.
Lay the fennel in the bottom of the smoke pan and add roughly Two
cups of dried corn kernels or wood chips on top. Preheat a grill for
smoke cooking.
Drain the fillets after removing them from the fridge.
 Close the lid after placing the fillets on an oiled grate over the smoke
pan. After 20 minutes, turn the fillets over and cover the pan. Keep an
eye out; fires may need to be put out sometimes. Cook the fillets for
45 minutes or until they feel firm to the touch. Serve right away.
4. Rosemary-smoked herring
Prep time: 1 hours | Serve: 8-10 | Calories: 123 kcal
Ingredients
2 pounds of herring fillets
Two tbsps. sea salt
Two tbsps. sugar
6 large sprigs of rosemary
Dill Mustard Sauce Lemon slices
Instructions
The salt and sugar should be applied after placing the fillets in a
container. Place two rosemary stems around the fillets and chill for
one to two hours. After one hour, stir.
Set up a grill for smoke grilling and place two rosemary sprigs in the
smoke pan with dried corn or wood chips on top. Lay a bed of the
leftover rosemary sprigs on the grate, where you will set the fillets
above it.
The fillets should be taken out of the refrigerator, rubbed, and then
placed on the rosemary bed on the grill after being brushed clean of
extra salt and sugar. Put the lid on.
After around twenty minutes, flip the fillets. Keep a tight eye out;
fires could need to be put out. The fillets should be cooked for 45
minutes or until they are firm to the touch. Serve with lemon slices
and Dill Mustard Sauce.
5. Smoked bonito with green sauce
Prep time: 2hr 35 mins | Serve: 4-6 | Calories: 213 kcal
Ingredients
2 pounds bonito fillets
 Two tbsps. sea salt
Two tbsps. sugar
One tbsp. coarse black peppercorns
Two tbsps. fresh parsley, finely chopped
Juice of ½ lemon
Pumpernickel squares Green Sauce
Instructions
The fillets should be put in a container. The parsley, salt, sugar, and
peppercorns should all be combined. Rub the mixture all over the
fillets, then cover and chill for 30 to 45 minutes.
For smoke grilling, preheat the grill.
The fillets should be taken out of the fridge, with most of the rub
removed and lemon juice drizzled on top.
Close the lid after placing the fillets on an oiled grate over the smoke
pan. After around 20 minutes, flip the fillets, then cover the pan. Keep
an eye out; fires may need to be put out sometimes. The fillets should
be cooked for 45 minutes or until they are firm to the touch.
Serve the Green Sauce warm with pumpernickel squares.
6. Smoked salmon pâté

Prep time: 1 hour 10 mins | Serve: 6-8 | Calories: 248 kcal

Ingredients
1 pound salmon fillet
 1 cup mirin or fruity white wine Juice of
2½ lemons (about ½ cup)
Half cup green olives, pitted and sliced
1 /3 cup olive oil
Two tbsps. finely chopped fresh dill
Two tbsps. Finely chopped red onion
Two tbsps. finely chopped fresh thyme Toast or croutons Lemon
wedges
Instructions
Salmon should be covered and chilled while being soaked for an hour
in mirin and 1/4 cup of lemon juice.
Set up a barbecue for smoking food.
Drain the fish after removing it from the refrigerator.
Over the smoke pan, place the salmon on the hot side of the grill. The
fillets should become a light pink after 8 to 10 minutes of cooking
with the cover on.
The salmon should be moved to a chopping board. Place the salmon
in a large mixing basin after chopping or flaking it into tiny pieces.
The salmon chunks should be completely mixed with the remaining
lemon juice, olives, oil, dill, onion, and thyme. Serve with lemon
wedges on bread or croutons.
7. Smoked salmon spread
Prep time: 1 hours | Serve: 8-12 | Calories: 218 kcal
Ingredients
Juice of 1½ lemons (about ¼ cup)
¼ cup mirin
Two tbsps. rice wine vinegar
½ pound Smoked Salmon, cut into chunks
Half cup kalamata olives, pitted and sliced
Two tbsps. olive oil
 Two tbsps. finely chopped fresh oregano
Two tbsps. Finely chopped scallions
One tbsp. finely chopped fresh parsley, plus extra for garnish
Pumpernickel or rye bread squares, cut in half
Lemon wedges
Instructions
Mix the vinegar, mirin, and lemon juice in a small bowl.
Pour the mixture over the salmon chunks that have been placed in a
glass baking dish. For one hour, cover and chill.
In the bowl of a food processor, pulse the olives, olive oil, oregano,
scallions, and parsley five or six times to finely chop them.
Take the marinated salmon pieces out of the glass dish. They should
be finely chopped after three or four pulses in the food processor
bowl. Avoid over-puréeing the mixture by processing it too
thoroughly.
Spread the salmon mixture across the bread halves, then add more
parsley as a garnish. Lemon wedges and pumpernickel squares
should be served alongside.
8. Curried trout timbales
Prep time: 41 mins | Serve: 6 | Calories: 221 kcal
Ingredients
6 ounces Smoked Rainbow Trout skinned and boned
Juice of 1½ lemons (¼ cup)
¼ cup fresh thyme stemmed
6 to 8 wild ramps or chives
One tsp. curry powder
¼ teaspoon garam masala
1 cup heavy cream
3 eggs
Instructions
Set the wood pellet smoker-grill to 350°F.
In the bowl of a food processor, pulse the fish, lemon juice, thyme,
ramps, curry powder, and garam masala five or six times to combine.
Purée for 15 seconds after scraping down the edges.
Add the eggs and cream. Purée until well combined.
Then, divide the mixture among six muffin tins.
Before transferring the pans to the wood pellet smoker grill, place
them in a roasting pan with water that is approximately two-thirds up
the muffin cups. A toothpick inserted in the center of the timbales
should come out clean after baking for 25 to 30 minutes.
Allow the mixture to cool and firm up by turning off the heat and
letting it sit for 10 minutes. To release the timbales, circle the edges
of the cups with the tip of a blunt knife. Turn them gently upside-
down over a big platter.
Serve right away or chill after covering with plastic wrap.
9. Tickled pink oysters
Prep time: 45 mins | Serve: 4 | Calories: 28 kcal
Ingredients
One and a half cups of cognac or brandy
One and a half cups half-and-half
Half cup clam juice
Two tbsps. cracked pink peppercorns
One tsp. paprika
24 unopened oysters
Lemon wedges
Instructions
Set up a barbecue for smoking food.
In a disposable or cast-iron pan, combine the cognac, cream, clam
juice, peppercorns, and paprika. Place the pan over the fire
immediately on top of the smoke pan. In order to prevent the liquid
from filming over, whisk or mix it every now and then.
Place the oysters on the grill's cool side. Put the lid on.
After approximately 15 minutes, as the oysters begin to open,
thoroughly pry open each one to allow the smoky flavor to permeate.
Be cautious not to spill the oysters' natural fluids. Cook for a further
30 minutes or until opaque.
Place the oysters on plates, top with a teaspoon of the sauce, and
garnish with lemon wedges to serve.
10. Smoked shad roe–potato balls
Prep time: 10 mins | Serve: 15 | Calories: 155 kcal
Ingredients
½ smoked small shad roe, about
Two cups of mashed potatoes
1 egg ¼ cup fresh thyme, stemmed
 Two tbsps. melted butter
One tsp. salt1
One tsp. freshly ground black pepper
Two tbsps. vegetable oil
Romesco Sauce
Horseradish Sauce
Instructions
In the bowl of a food processor, pulse the shad roe, potatoes, egg,
thyme, butter, salt, and pepper five to six times, or until well
combined. Transfer the mixture to a plate after cleaning the sides.
Form the mixture into 112-inch-diameter balls with your hands. Place
aside.
On a wood pellet grill set to medium-high heat, warm the oil for one
minute in a large pan or wok. Utilizing a spoon, gently lower the
balls into the oil. They should be rotated for 3 to 5 minutes or until all
sides are browned.
Take out and wipe with paper towels. If using, serve immediately
with horseradish sauce or Romesco sauce.
11. Smoked whitefish
Prep time: 10 mins | Serve: 4 | Calories: 131 kcal
Ingredients
One tbsp. olive oil
2½ cups sliced shiitake mushrooms
Three-fourth cup asparagus tips
Three-fourth cup coarsely chopped green tomato
½ sweet white onion, coarsely chopped
4 garlic cloves, finely chopped
Two tbsps. unsalted butter
Two tbsps. orange flower water
One tbsp. oyster sauce
 One tbsp. low-sodium soy sauce
One tsp. coarsely ground black pepper
¾ pound smoked whitefish, flaked into bite-size pieces
½ pound pasta, cooked and drained
Instructions
The mushrooms, asparagus, tomato, onion, and garlic are sautéed for
4 minutes, or until well cooked, in hot oil in a wok over a smoker
grill.
Pepper, flower water, oyster sauce, soy sauce, and butter should be
added. Sauté for a further 4 to 5 minutes, or until heated. Add the
chunks of smoked salmon and carefully combine.
Pour over the spaghetti.
12. Smoked salmon pizza with mixed wild mushrooms
Prep time: 45 mins | Serve: 1 | Calorie: 845 kcal
Ingredients
4 tbsps. olive oil
½ pound wild mushrooms
4–6 scallions
3–4 garlic cloves, finely chopped
Two tbsps. fresh thyme
Dough for a 12-inch pizza
2 small ripe tomatoes, sliced into rounds
Salt and black pepper
8 ounces of Smoked Salmon
Two cups of shredded mozzarella
Half cup grated Asiago
Instructions
The mushrooms, scallions, garlic, and Two tbsps. Of thyme should be
sautéed in Two tbsps. Of the oil in a medium-sized skillet over
 medium-high heat on a wood pellet smoker-grill in a wood pellet grill
for 6 to 8 minutes. Heat has been removed; placed aside.
Fire up the grill.
Roll out the dough into a 12-inch circle on a cutting board that has
been dusted with cornmeal and flour, and then crimp the corners all
the way around. Transfer to a pizza pan with holes.
Place the tomatoes atop the dough, then add the sautéed mushrooms.
Spread the salmon, cheeses, salt and pepper to taste, and the six
thyme sprigs evenly over the top. Add the grill to the pan. If using
charcoal, reduce the heat or move the pan out of the direct heat. Put
the lid on. If using charcoal, which cooks considerably more quickly
than gas, cook for 10 to 12 minutes, but check frequently. Check to
see if the dough's edge has slightly browned by tipping it up.
Close the cover and heat for a further five minutes, or until the
cheeses are melted, after moving the skillet to the warming rack. 20
minutes is the maximum recommended cooking time; however it
may be shorter.
Slice after being transferred to a cutting board and serve right away.
13. Non-rising pizza dough
Prep time: 5 mins | Serve: 1 | Calorie: 259 kcal
Ingredients
1Three-fourth cups of all-purpose flour
Two tbsps. baking powder
One tsp. salt
2 /3 cup of water
1 /3 cup olive oil
A handful of flour and cornmeal mix
Instructions
In a large mixing basin, combine the salt, baking powder, and flour.
Oil should be drizzled in after the water. Completely combine.
 Place the dough on a cutting board and cover it with the flour and
cornmeal mixture. Form a ball after 3 to 4 minutes of kneading, then
roll it out to a thickness of 1/8 inch. Fill with your preferred
ingredients after crimping the edges.
Follow the recipe's directions while grilling on the wood pellet
barbecue.
14. Gravad and smoked salmon with cilantro-mint rub
Prep time: 70 mins | Serve: 15 | Calories: 320 kcal
Ingredients
1 small lime, washed and halved
4 cups loosely packed cilantro, stemmed
1 cup light brown sugar
Three-fourth cup finely chopped mint leaves
¼ cup coarse salt
One tsp. cayenne pepper
¼ cup tequila
2–3 pounds salmon fillet
Dill Mustard Sauce
Pumpernickel or rye bread
Chopped dill for garnish
Finely chopped red peppers for garnish
Lemon wedges for garnish
Instructions
Pulse the lime, cilantro, sugar, mint, salt, cayenne, and, if used, tequila
for 30 seconds in the food processor's bowl. With a spatula, clean the
sides, then pulse for an additional minute.
On a piece of plastic wrap, place the salmon skin-side down. Cover
the fillet completely with the rub using a spatula. Three layers of the
plastic wrap should be securely wrapped. Place the fillet on a flat plate
or baking dish, weigh it down with one or two clean, foil-wrapped
 blocks or big soup cans, and then chill it for 12 hours while flipping it
over once. You might need to drain the fillet once since it will release
liquid. For smoke grilling, preheat the grill.
Unwrap the salmon after removing it from the fridge. For an hour,
place the fillet on an oiled grill over the smoke pan. The fillet should
be moved to the cool side of the grill. Depending on your preferred
level of smoke intensity, continue to smoke for an additional hour or
up to three hours.
Slice the fish, take it from the fire, and serve it with the Dill Mustard
Sauce on the slices of bread. Add lemon wedges, red pepper flakes,
and dill to the dish as a garnish.
15. Smoked gravlax with an orange-dill rub
Prep time: 45 mins | Serve: 15 | Calories: 268 kcal
Ingredients
1 cup loosely packed dill
1 medium orange
1 /3 cup apple cider
1 /3 cup triple sec
2 to 3 pounds salmon fillets
Pumpernickel or rye bread
Dill Mustard Sauce
Chopped dill for garnish
Finely chopped red peppers
Lemon wedges for garnish
Instructions
In the bowl of a food processor, pulse the dill, orange, cider, and
triple sec for 30 seconds. Use a spatula to clean the sides, then pulse
for a further 30 seconds.
On a piece of plastic wrap, place the salmon skin-side down. Cover
the fillet completely with the orange rub using a spatula. Three layers
of the plastic wrap should be securely wrapped. Place in the
 refrigerator for at least 12 hours or up to 3 days, rotating once daily,
on a flat plate or baking dish weighted down with one or two clean,
foil-wrapped bricks or big soup cans. You might need to drain out
any extra liquid that the fillet expels.
For smoke grilling, preheat the grill.
Unwrap the salmon after removing it from the fridge.
For an hour, place the fillet on an oiled grill over the smoke pan.
Carefully move the fillet to the cool side of the grill using two
spatulas. Depending on your preferred level of smoke intensity,
continue to smoke for an additional hour or up to three hours.
Slice after removing from the heat. Place the Dill Mustard Sauce over
the bread squares, top with the red peppers, lemon wedges, and
chopped dill, and serve.
16. Smoked sable
Prep time: 1 hour | Serve: 10 | Calories: 73 kcal
Ingredients
2 pounds sable or black cod fillets
Two tbsps. good-quality extra-virgin olive oil
One tsp. sea salt
Two tbsps. freshly ground black pepper
Lemon wedges
Dill Mustard Sauce
Instructions
Salt and pepper the fillets on both sides after brushing them with olive
oil. Place aside.
For smoke grilling, preheat the grill.
On the cool side of the grill, place the fillets. Do not flip while
smoking for 1 to 112 hours or until the fillets feel firm to the touch.
Close the lid. Only occasionally lift the lid to check for unauthorized
flames. If required, saturate with water.
 Then slice or break the smoked fillets into bite-sized pieces after they
have cooled for approximately half an hour.
Lemon wedges and Dill Mustard Sauce should be served alongside.
17. Catfish wrapped in collard greens
Prep time: 15 mins | Serve: 4 | Calories: 203 kcal
Ingredients
8 blanched collard leaves
1 tomato, diced
1 cup seeded and sliced kalamata olives
6 scallions, finely chopped
4–6 garlic cloves, minced
One tbsp. olive oil
Salt and freshly ground black pepper
4 catfish fillets,
8 ounces each
Lemon wedges for garnish
Cooked brown rice
Instructions
Fire up the grill.
Four collard leaves should be spread out on a work area. Each leaf
should be topped with half a tomato, olives, scallions, garlic, oil, salt,
and pepper to taste.
A fillet should be placed on top of each leaf. The remaining
ingredients should then be added, along with additional salt and
pepper if needed.
The final four greens should be placed on top of each arrangement
and firmly pressed with toothpicks.
Place the ingredients into an oiled, perforated pizza pan, place the
pan on the grill, and then shut the lid. For 6 to 7 minutes, grill. With a
 spatula, gently flip the burger over and cook for an additional 4 to 5
minutes, or until just browned.
Four plates should each have one pocket. Before adding the lemon
wedges as a garnish, take off the toothpicks. Add brown rice to the
dish.
18. Sunnies dijon
Prep time: 18 mins | Serve: 4 | Calories: 4 kcal
Ingredients
¼ cup mayonnaise
Two tbsps. spicy yellow mustard Juice of
½ lemon (about 1½ tablespoons)1
¼ cup cornmeal
One tsp. finely chopped fresh tarragon
One tbsp. cracked black peppercorns
2–3 pounds of sunfish fillets
Instructions
Fire up the grill.
In a large bowl, combine the mayonnaise, mustard, lemon juice,
cornmeal, tarragon, and peppercorns.
The fillets should be fully covered after being dipped in the mixture.
Put the fillets on the grill and, if you can, reduce the heat to medium.
Cook for 6–8 minutes with the lid on. When cornmeal is just starting
to brown, turn it over and fry for another 4 to 5 minutes. Serve right
away.
19. Grilled butterflied trout
Prep time: 25 mins | Serve: 2 | Calories: 206 kcal
Ingredients
Two tbsps. peanut oil
1 cup thinly sliced shiitake or oyster mushrooms
6–8 garlic cloves, finely chopped
 1–2 serrano chili s, seeded, deveined, finely chopped
1 cup shredded white cabbage
1 small carrot, peeled and julienned
Half cup fish or chicken stock
¼ cup low-sodium soy sauce
1 Juice of 1 lemon
1 butterflied trout
One tsp. fresh oregano
One tsp. salt
One tsp. freshly ground black pepper
Cooked white rice
Instructions
Fire up the grill.
On a large pan or wok, warm Two tbsps. Of the oil over medium-
high heat in a wood pellet grill. When the veggies are completely
cooked, add the cabbage and carrot and continue to stir-fry for an
additional 4 to 5 minutes after the mushrooms, garlic, and chili s have
been added.
Pour the stock in, and after 5 minutes, reduce it by a third. Stir in the
soy sauce and turn the heat down to low to maintain warmth.
Add the oregano, salt, and pepper, and then drizzle the remaining
One tbsp. of oil and lemon juice over the butterflied fish.
A wire-mesh basket should be used to contain the seasoned fish.
After 4 to 5 minutes, flip the basket over and cook for an additional 5
minutes, or until the flesh is opaque.
Remove fish from the basket, split it into two plates, and spread the
warming sauce on top. White rice should be served at once.
20. Steelhead trout in red wine sauce
Prep time: 1 hour 5 mins | Serve: 4 | Calories: 150 kcal
Ingredients
 Two tbsps. olive oil
1 small stalk of celery, finely chopped
1 small leek, white part only, cleaned and finely chopped
1 small green bell pepper, seeded and finely chopped
½ pound mushrooms (oyster, shiitake, or boletus)
1 cup Beaujolais or other hearty red wine
One tbsps. Fresh oregano, finely chopped
One tbsps. fresh thyme stemmed and finely chopped
One tsp. tomato paste
1 whole steelhead trout (3 to 4 pounds)
1 cup heavy cream
One tsp. salt
Two tsps. coarsely ground black pepper
Lemon wedges
Instructions
Preheat a grill.
On a wood pellet grill, preheat the oil over medium-high heat before
adding the celery, leek, bell pepper, and mushrooms. For around 15
minutes, stir and boil.
Tomato paste, Two tsps. Of oregano, Two tbsps. Of thyme, and wine
should all be added. 10 to 12 minutes should be cut in half. Turn off
the heat, cover the pan and reserve.
Place the fish on a greased grill after brushing or cooking, spraying it
with some oil. For 8 to 10 minutes, cook with the cover on. Turn the
trout gently with two spatulas and cook for a further 6 to 8 minutes, or
until the fish feels firm to the touch.
Return the red wine sauce to the stovetop and heat it to medium. To
avoid burning, add the cream and stir regularly. It should take around
15 minutes to reduce the liquid by roughly a third.
Add the fish to the red wine sauce in the pan, then cover the trout with
the sauce. For about 5 minutes, simmer the mixture with the cover on
 low heat until well heated. After transferring to a serving tray, cover
with the remaining oregano, thyme, salt, and pepper.
Fish should be deboned and divided among plates. With the lemon
wedges, serve.
21. Grilled freshwater perch with blood orange salad
Prep time: 38 mins | Serve: 4 | Calories: 260 kcal
Ingredients
2 pounds perch fillets (4 to 8 fillets, depending on size)
Juice of ½ orange (about 4 tbsps. )
One tbsp. Pure maple syrup
Half tsp. sea salt
Chopped scallions for garnish
Blood Orange Salad
Cooked bulgur or pearl barley
Instructions
The fillets, orange juice, maple syrup, and salt should all be
combined in one container. 30 minutes of refrigeration under cover.
Fire up the grill.
The fillets should be taken out of the container, dried off, and placed
on an oiled grill. For 3 to 4 minutes, cook. When the fillets feel firm
to the touch, flip them over and cook for another 4 minutes.
Add scallions as a garnish. Serve bulgur and blood orange salad right
away.
22. Smoked lake trout with olive-mustard sauce
Prep time: 1 hour 40 mins | Serve: 4 | Calories: 120 kcal
Ingredients
1–2 pounds lake trout fillets
One tbsp. olive oil
1 medium onion, coarsely chopped
 ½ small tomato, diced
Half cup Gaeta or kalamata olives pitted and halved
Half cup dry white wine
¼ cup fresh thyme, finely chopped
Two tbsps. Dijon mustard
One tsp. Fresh oregano, finely chopped
One tsp. freshly ground black pepper Lemon wedges
Instructions
Set up a barbecue for smoking food.
Place the fillets on the smoker's cool side. For around 45 minutes,
smoke with the cover closed. Turn and keep smoking for a further 45
minutes or until the flesh feels firm to the touch.
Place the fillets on the grill's top warming rack after turning off the
heat, then cover the grill.
To prepare the sauce, in a large, uncovered skillet over medium heat,
sauté the onion, tomato, and olives for 4 to 5 minutes. Stir.
Wine, thyme, mustard, oregano, and pepper should be added
gradually. Stir and cook for 4 to 5 minutes, or until reduced by half,
with the lid off.
Lay the fish in four pieces on heated plates with the sauce spooned on
the side. With the lemon wedges, serve.
23. Grilled smallmouth bass wrapped in cornhusks
Prep time: 12 mins | Serve: 4 | Calories: 124 kcal
Ingredients
2 ears of fresh corn
2 pounds of smallmouth bass fillets
4 tbsps. unsalted butter
Juice of 1 lemon
Salt and black pepper
Lemon wedges
Instructions
Heat up the grill.
Peel the corn husks off with care, then lay them aside. Remove every
cob's silk completely.
Cut the corn from the cobs in rows by slicing downward with a sharp
knife while holding the cobs erect. Keep the sliced corn aside and
throw away the cobs.
Per fillet, spread out and press two or three husks flat. Put some corn
on top of the leaves, then place a fillet on top of each "packet" at an
angle to the husks.
Add the leftover corn to the fillets to cover them. Spread the butter
bits on the corn.
Along with salt and pepper, squeeze some lemon juice over each
fillet.
To create an envelope shape, fold the husks over the top of the
packets on both sides and fasten them with toothpicks.
Lay on the grill for approximately 6 minutes; gently turn using a
spatula and cook for a further 6 minutes, or until the husks are just
beginning to burn.
Along with the lemon slices, serve right away.
24. Grilled walleye with grapes and shaggy mane mushrooms
Prep time: 17 mins | Serve: 4 | Calories: 180 kcal
Ingredients
1½ to 2 pounds walleye fillets
2½ cups shaggy manes, cleaned and sliced
Half cup of frozen white grape juice
Half cup orange-flavored liqueur
4 tbsps. unsalted butter (½ stick)
1 cup globe (or black) grapes, sliced in half
Two tbsps. freshly ground black pepper
Zest of 1 orange for garnish
Instructions
Fire up the grill.
Oil the skin side of the fillets and the grill side. For 4 to 5 minutes,
cook the fillets. Cook for a further 3 to 4 minutes on the other side, or
until the flesh feels firm to the touch. Place on the warming shelf and
maintain warmth.
In the meantime, prepare the sauce by softening the mushrooms in
butter in a nonreactive pot. Add the liquor and the grape juice. The
liquid should be reduced by roughly one-third after 5 to 6 minutes of
cooking at medium-high heat.
For 1-2 minutes, stir in the grapes, pepper, and half of the zest.
The walleye should be cut into four pieces. Place the fillets on top of
the sauce on four plates.
Serve right away after adding the remaining orange zest as a garnish.
25. Smoked walleye with a dried mushroom–pumpkin seed rub
Prep time: 1hr 15 mins | Serve: 4 | Calories: 213 kcal
Ingredients
Three-fourth cups of toasted pumpkin seeds
Half cup dried mushrooms
¼ cup olive oil
 One tsp. sea salt
One tsp. freshly ground black pepper
One and a half pounds of walleye fillets Juice of
1 /3 lemon
Lemon wedges
Instructions
Set up the grill for smoking.
Pulse the pumpkin seeds, mushrooms, oil, salt, and pepper six to
eight times, or until well combined, in the bowl of a food processor.
Place aside.
After oiling the fillets' bottom skin, place them on a cutting board.
Apply lemon juice to the fillets in a thin layer. Press the rub into the
flesh of the fillets, covering all surfaces with your hands or a rubber
spatula.
On the cool side of an oiled grill, place the fillets gently. When the
fillets feel firm to the touch, close the cover and continue smoking for
1 to 1 ½ hour without rotating. Only lift the lid to look for uninvited
flames.
Place the fillets on four plates, divide the lemon wedges on top, and
serve.
26. Smoked burbot with wild mushroom, plum & mint sauce
Prep time: 14 mins | Serve: 4 | Calories: 80 kcal
Ingredients
2½ cups wild mushrooms, cleaned and stemmed
1Three-fourth cups black plums, seeded and sliced (4–5 medium
plums)
1 cup fresh mint, coarsely chopped
4 tbsps. butter (½ stick)
¼ cup apple cider
¼ cup tawny port
 Salt and black pepper
1 pound smoked burbot fillet
Cooked brown rice
Instructions
On a wood pellet grill, in a non-reactive skillet over medium-high
heat, sauté the mushrooms, plums, and mint for 3 to 4 minutes.
The liquid should be reduced by one-third after adding the cider, port,
and salt and pepper to taste.
When the fish is all covered, add the smoked burbot, reduce the heat
to low, and simmer for about 5 minutes.
Burbot should be taken out of the pan, divided into four portions, and
served right away with brown rice.
27. Smoked walleye with red pepper sauce
Prep time: 15 mins | Serve: 4 | Calories: 205 kcal
Ingredients
One and a half pounds of walleye fillets
6 ounces beer
¼ cup fresh basil
Half tsp. sea salt
One tbsp. black pepper
Two cups of Roasted Red Peppers
¼ cup fish or chicken stock
Two tbsps. port wine
Chopped red bell peppers
Instructions
Fillets, beer, basil, salt, and pepper should be put in a glass or plastic
container. For one hour, cover and chill.
Set up a barbecue for smoking food.
Wine, stock, and red peppers should all be placed in the food
processor's bowl. Four or five times, pulse. Purée after using a
 spatula to scrape down the edges.
The mixture should be transferred to a 2-quart saucepan and
simmered for about 15 minutes, or until it has reduced by about one-
third, over medium heat. While removing the pot from the heat, leave
it heated.
28. Scrambled eggs with smoked shad milt
Prep time: 4 mins | Serve: 2 | Calories: 316 kcal
Ingredients
Two tbsps. unsalted butter
6 eggs, beaten
¼ cup whole milk
One tbsp. fresh tarragon
Salt and black pepper
Half cup smoked milt
Basic Salsa
Instructions
In a large pan over medium heat on a wood pellet grill, melt the
butter.
In the butter, scramble the eggs with the cream, tarragon, salt, and
pepper to taste. Put the milt in.
Cook the eggs for a further 3 to 4 minutes, or until they have
thickened and no liquid is visible. Serve with Basic Salsa right away.
29. Walleye hash browns
Prep time: 25 mins | Serve: 4 | Calories: 78 kcal
Ingredients
1 pound walleye fillet
2 medium Yukon potatoes
Half cup of finely chopped red onions
¼ cup heavy cream
 Two tbsps. all-purpose flour
Two tbsps. Dijon mustard
Two tbsps. grated Parmesan
One tsp. canola oil
4 tbsps. unsalted butter
Instructions
Fire up the grill.
The fillet should be grilled for 4 to 5 minutes on each side until
opaque and firm. Let the fillet cool, then flake it and set it aside.
In a large mixing basin, gently combine the flakes fillet, potatoes,
onion, cream, flour, mustard, and Parmesan.
Making sure to avoid breaking it apart, form the material into a
sizable patty on a chopping board. It ought to resemble a giant
pancake.
In a big skillet, heat the oil and Two tbsps of butter over medium-
high heat on a wood pellet smoker-grill. Carefully transfer the patties
to the pan using two spatulas. For about 10 minutes, sauté over
medium heat on a wood pellet smoker-grill until brown.
Turn the patties slowly, then top with the remaining butter. Sauté for
a further 10 minutes or until the potatoes are well browned.
Slice into four wedges, then serve hot.
30. Smoked butterflied largemouth bass
Prep time: 1 hour 50 mins | Serve: 4 | Calories: 124 kcal
Ingredients
1 whole bass, 2½ to 3 pounds, butterflied
Curing solution of your choice
6–8 garlic cloves, finely chopped
Half cup cilantro, chopped
Two tbsps. tomato paste
One tsp. salt
 One tbsp. black pepper
Basic Salsa
Instructions
One hour before cooking, inject the curing solution throughout the
entire fish.
Set up a barbecue for smoking food.
Combine the tomato paste, garlic, cilantro, salt, and pepper in a bowl
to form a paste.
With a spatula, thoroughly coat the bass by rubbing the paste into its
fleshy surface.
Utilizing cooking spray or a brush, oil the grate and the skin of the
fish. Close the cover and lie on the cool side of the grill. Cook for an
additional 1 ¼ hours after turning the meat, or until the flesh feels
hard to the touch.
Serve each side with two portions of the Basic Salsa right away.
31. Smoked apache trout
Prep time: 1 hour | Serve: 4 | Calories: 95 kcal
Ingredients
4 to 8 trout fillets Juice of
1 lemon juice
Lemony Corn Salsa
Instructions
Set up a wood pellet barbecue for smoking food.
Lemon juice should be liberally applied on the top of the fillets.
Apply cooking spray or a brush to the grate and skin side (bottom) of
the fillets. Place the fillets on the grill's cool side and cover it.
The fish should be smoked for about two hours or until golden brown.
Quickly serve with Lemony Corn Salsa.
32. Smoked rainbow trout
Prep time: 1 hour 30 mins | Serve: 4 | Calories: 95 kcal
Ingredients
2 whole trout,
2–3 pounds total Curing solution of your choice
Dill Mustard Sauce
Instructions
Set up a barbecue for smoking food.
One hour prior to cooking, inject the curing solution throughout the
entire fish.
With cooking spray or a brush, lightly oil the grate and the fish on
both sides. Place the fish on the grill's cool side and cover it. Cook for
an additional 1 ¼ hours after turning the fish, or until the salmon is
golden brown.
Before serving the fish with the Dill Mustard Sauce, remove and
debone it.
33. Smoked pike with dried cherry and pear sauce
Prep time: 1 hour 15 mins | Serve: 4-6 | Calories: 240 kcal
Ingredients
1 whole pike, 1½ to 2 pounds
4 large ripe Bosc pears
1 cup white vermouth
¼ cup crushed black peppercorns
4 tbsps. unsalted butter
1 cup dried cherries
Two tbsps. brandy
Cooked white rice
Sautéed broccoli rabe
Instructions
For smoke grilling, preheat the grill.
Close the lid after placing the fish on an oiled grate. It should be firm
to the touch after cooking for 1 1/2 to 2 hours.
Make the sauce while the pike is smoking. In a mixing bowl, combine
the pears and vermouth. Add the peppercorns, and marinate for one to
two hours in the fridge.
Pike should be taken off the grill and kept warm. Take both pears out
of the marinade and place them aside.
In a wood pellet grill, melt the butter over medium-high heat on a
wood pellet smoker-grill in a large saucepan. For three to four
minutes, sauté the pears and cherries.
Add brandy and half of the leftover marinade. Cook for 6 to 8 minutes
while decreasing the liquid until the sauce is slightly thickened. After
stirring, turn off the heat.
Serve the rice and broccoli rabe with the smoked salmon that has been
ladled over.
34. Smoked yellow perch in grapefruit marinade
Prep time: 1 hour 15 mins | Serve: 4 | Calories: 60 kcal
Ingredients
¼ cup olive oil
Half cup grapefruit juice
Two tbsps. finely chopped cilantro
One tsp. cayenne pepper
8 perch fillets Grapefruit wedges
Instructions
In a large mixing bowl, combine the oil, cilantro, grapefruit juice, and
cayenne.
Put the fillets in glass baking pans or 1-gallon zip-lock bags. Apply the
marinade to the fillets, then place in the fridge for one to two hours.
Set up a wood pellet barbecue for smoking food.
The fillets should be taken out of the marinade and put on the cool
side of the grill. For approximately an hour, close the lid and let the
smoke out. 200 to 250 degrees Fahrenheit should always be the
interior grill temperature.
If the corn or wood chips run out, replenish them. To get a light golden
color, smoke the fish for an additional 1 to 112 hours after turning.
Serve alongside the slices of grapefruit.
35. Maple syrup salmon steaks
Prep time: 1 hour 5 mins | Serve: 4 | Calories: 308 kcal
Ingredients
¼ cup pure maple syrup
¼ cup mirin or white wine
¼ cup low-sodium soy sauce
Two tbsps. olive oil
Juice of ½ lemon and zest of 1 lemon
 Two tbsps. cracked black peppercorns
2 pounds of salmon steaks
Instructions
In a non-corrosive container, combine the peppercorns, oil, maple
syrup, mirin, soy sauce, and container. Steaks should be marinated
for 30 minutes in the refrigerator.
Fire up the grill.
Salmon steaks should be taken out of the marinade, drained, patted
dry, and the marinade should be saved. The steaks should be cooked
for 4 minutes on one side and 4 minutes on the other, or until the
steaks feel somewhat tender to the touch. Grill for less time for rare
meat and more time for well-done.
While the steaks are being turned, cook the marinade in a small
saucepan over medium-high heat on a wood pellet smoker-grill until
it boils, then reduce the heat and simmer for 5 minutes. Cut the heat
off right away.
Salmon steaks should be topped with sauce.
36. Columbia river chinook with cherry balsamic sauce
Prep time: 25 mins | Serve: 4 | Calories: 30 kcal
Ingredients
1 cup of fresh cherries
Half cup fish or chicken stock
¼ cup fresh thyme stemmed
Two tbsps. brandy
One tsp. fresh lemon juice
Two tbsps. brown sugar
1½ teaspoons balsamic vinegar
1½–2 pounds salmon fillets
Lemon wedges
Instructions
 Fire up the grill.
The cherries should be finely minced after three or four pulses in the
food processor bowl.
Over medium heat on a wood pellet smoker-grill, simmer the stock,
thyme, brandy, and lemon juice for 10 to 12 minutes, or until they
have reduced by half.
When everything is sufficiently cooked, add the vinegar and brown
sugar, mix, and simmer for 2 to 3 minutes. Keep warm but remove
from heat.
The salmon fillets should be somewhat tender to the touch. Place the
salmon fillets on the greased grill and cook for 4 to 5 minutes. Then,
flip them over and cook for another 4 to 5 minutes.
Four servings should be created. Create pools of heated sauce by
ladling it into the four plates' centers. The salmon should be placed
immediately on the sauce.
With the lemon wedges, serve.
37. Hoisin-grilled coho
Prep time: 1 hour 8 mins | Serve: 4 | Calories: 178 kcal
Ingredients
Zest of 1 lemon
juice of ½ lemon
¼ cup low-sodium soy sauce
Two tbsps. cracked black peppercorns
2 pounds of coho fillets
Half cup hoisin sauce
Chopped chives for garnish
Chopped red pepper for garnish
Instructions
In a small bowl, combine the peppercorns, soy sauce, lemon zest and
juice.
 30 minutes should pass while the fillets are marinated.
Fire up the grill.
The fillets should be taken out of the marinade, drained, and dried.
Apply half of the hoisin sauce on the coho's two sides with a basting
brush.
For 4 minutes, fry the fillets directly over the flame. Turn, then brush
with the remaining sauce. Cook for a further 4 minutes, or until just
tender to the touch. For rare or well-done fish, grill it for a shorter
period of time.
Serve the fish immediately after dividing it among four dishes and
adding the chives and red peppers as decorations.
38. Salmon and boletus kebabs
Prep time: 1 hour 38 mins | Serve: 4 | Calories: 209 kcal
Ingredients
¼ cup olive oil
¼ cup parsley
¼ cup fresh thyme
Two tbsps. lemon juice
Two tbsps. black pepper
One tsp. salt
One and a half pounds of salmon fillets
1 to One and a half pounds of mushrooms
8 wooden skewers
Lemon wedges
Instructions
In a large bowl, combine the oil, parsley, thyme, lemon juice, salt,
and pepper.
Add the salmon pieces, fully combine, cover, and chill for an hour.
Fire up the grill.
After taking the mixture out of the fridge, toss in the bits of
mushroom to evenly distribute the marinade. In a colander, drain.
For eight kebabs, arrange three pieces of salmon and three pieces of
mushrooms on skewers in an alternating fashion.
On an oiled grill, place the wet skewers, and cook for four minutes.
When the fillets feel somewhat mushy to the touch, turn them over
and cook for another 4 minutes.
On each plate, arrange two skewers and a lemon slice.
39. Grilled wild king salmon with smoked lobster–tarragon
beurre blanc
Prep time: 45 mins | Serve: 4-6 | Calories: 260 kcal
Ingredients
1 lobster,
1¾ pounds
Half cup melted butter
Juice of ½ lemon
2 pounds of salmon fillets
¼ cup red onion
Two tbsps. white vinegar
Two tbsps. water
¼ cup heavy cream
Two tbsps. fresh tarragon
4 tbsps. butter
Salt and black pepper
Lemon wedges
Blood Orange Salad
Instructions
Set up a barbecue for smoking food.
On a large chopping board, flip the lobster onto its back. Make a cut
with a sharp knife almost to the tip of the tail's center without slicing
through the shell. Open the cavity by carefully splitting apart the tail
with your hands.
Butter and lemon juice should be drizzled into the cavity.
Place the lobster over the smoke pan on the grill with its back facing
up. When the meat feels firm to the touch, close the cover and smoke
it for about 25 minutes. The lobster must not be turned over.
Utilizing tongs, take the lobster from the grill. While saving the coral
and its liquids in the refrigerator, transfer to a chopping board and
 remove the flesh from the tail and claws.
Slice the meat into 3/4-inch pieces, then chill until required.
On a wood pellet grill, over medium-high heat on a wood pellet
smoker-grill, bring the onions, vinegar, and water to a boil. Then,
lower the heat and simmer the mixture for 3 to 4 minutes, or until it
has reduced by approximately half.
Stir in the cream and tarragon, and cook for 1–2 minutes, or until the
liquid is reduced by half.
Once the butter has melted, remove the pan from the heat and whisk
in each piece until smooth.
Return the liquid to the pan after straining it through a cheesecloth or
sieve.
The lobster flesh should be taken out of the fridge and put aside.
Lay the salmon on the hot side of the grill and re-heat it. Cook for a
further 4 to 5 minutes after turning, or until the food feels slightly
soft to the touch. After removing the salmon from the heat, place it
on a warming rack or leave it alone.
Stir and increase the heat to medium-high after adding the lobster
pieces and fluids to the saucepan with the beurre Blanc. For 3 to 4
minutes, simmer, covered, stirring often, or until the lobster flesh is
well heated.
Place the salmon on heated plates, cut each piece into serving-size
pieces, and top with beurre blanch. Serve the Blood Orange Salad
right away.
40. Grilled halibut in coconut milk and soy sauce
Prep time: 22 mins | Serve: 4 | Calories: 115 kcal
Ingredients
4 halibut steaks,
One tbsp. vegetable oil
4–6 cloves of garlic
¼ cup ginger
 ¼ cup jalapeño peppers
1–2 anchovy fillets
Three-fourth cup chicken stock
Half cup coconut milk
1 /3 cup tomato sauce
¼ cup dark soy sauce
Freshly ground black pepper
½ tomato, diced
One tbsp. pure maple syrup
Two cups of rice noodles or wheat noodles
One tbsp. sesame oil
6–8 large scallions
Lemon wedges
Instructions
Fire up the grill.
Halibut should be grilled for approximately three-quarters as long as
desired, or 3 to 4 minutes on each side, and then kept warm on the
grill's warming rack.
Garlic, ginger, jalapenos, and anchovies are sautéed in oil in a large
pan or wok over medium heat on a wood pellet smoker-grill for 3 to
4 minutes.
Add the stock, coconut milk, tomato sauce, soy sauce, and black
pepper to taste; simmer for 7 to 8 minutes or until the liquid has
reduced by half over medium heat on a wood pellet smoker grill.
Cook for a further three to four minutes after adding the diced
tomato.
The noodles should be heated through in sesame oil. Mix in roughly a
third of the pan's sauce after adding it.
The remaining sauce should be added to the pan with the heated,
cooked halibut steaks. Spoon the sauce over the steaks and stir to
coat. Simmer the steaks for one to two minutes or until well-coated.
 The halibut should be topped with scallions and served with noodles
and lemon wedges.
41. Lemon sorbet–glazed mahi-mahi
Prep time: 23 mins | Serve: 4 | Calories: 244 kcal
Ingredients
Two cups of frozen lemon sorbet
Juice of 1 large lemon and zest of 1 large lemon
2 pounds mahi-mahi fillets, 1 inch thick
Chopped fresh cilantro for garnish
Instructions
Fire up the grill.
On a 4-quart saucepan or large saucepan over medium-high heat on a
wood pellet smoker-grill in a wood pellet grill, melt the sorbet for 4 to
5 minutes.
Add the lemon juice and half of the zest, decrease the heat to a
simmer for approximately 8 minutes, and then reduce by one-third.
Take the food off the stove and leave it to cool.
Spoon half of the cooled sauce over the fillets, flipping them to cover
them as you do so.
Place the steaks on the grill, then cook them for four to five minutes.
Cook for another five minutes or until the fish is firm to the touch,
then turn it over and brush the remaining sauce on top.
Add the remaining lemon zest and cilantro as garnish.
42. Tuna kebabs
Prep time: 15 mins | Serve: 4 | Calories: 150 kcal
Ingredients
¼ cup lemon juice
One tbsp. olive oil
Two tbsps. dried marjoram
Two tbsps. dried oregano
Two tbsps. dried thyme
Half tsp. sea salt
One tbsp. black pepper
16 pieces of tuna fillets
24 pieces of green bell pepper
24 pieces of red bell pepper
24 pieces of red onion
16 cherry tomatoes
6 wooden skewers
Instructions
Fire up the grill.
Combine the lemon juice, oil, marjoram, oregano, thyme, salt, and
pepper in a large mixing bowl. Toss the fish chunks with the peppers,
onions, tomatoes, and other ingredients.
As soon as all four skewers are full, alternate placing a piece of fish,
a green pepper, a red pepper, and an onion on each skewer. Put eight
cherry tomatoes on every two skewers. Place aside.
Place all of the skewers on an oiled grill, excluding the one with
tomatoes. The tomato skewers should be added to the grill and turned
after 4 to 5 minutes. Fish kebabs should be grilled for a further 4 to 5
minutes, or until the fish feels firm to the touch, then removed. Cut
the grilling time in half for tuna that is medium-rare. After five
minutes, remove the tomato kebabs.
Serve each visitor one fish skewer and four tomatoes after removing
the tomatoes from their skewers.
43. Black cod with minted orange sorbet sauce
Prep time: 46 mins | Serve: 4 | Calories: 50 kcal
Ingredients
One and a half cups of orange sorbet
Half cup finely chopped fresh mint
Juice of 1 large orange plus zest
One and a half pounds of black cod fillets
Instructions
Fire up the grill.
On a wood pellet grill, melt the sorbet in a 4-quart saucepan over
medium-high heat on a wood pellet smoker grill.
Add the orange juice, mint, and 50 percent of the zest. Cook
uncovered for 7 to 8 minutes, or until reduced by one-third, over
medium heat on a wood pellet smoker grill. Set alone for cooling.
 Spoon the sauce over the fillets after placing them in a shallow dish.
Turn and coat completely. 30 minutes should be spent on cooling.
The fillets should be taken out of the marinade and placed on the
grill. 4 minutes to cook. Brush more marinade on top as you turn.
Cook for a further 4 minutes, or until the salmon flakes easily when
tested.
Serve with the remaining orange zest as a garnish after dividing into
four equal servings.
44. Tilapia and coffeehouse stuffing
Prep time: 15 mins | Serve: 4 | Calories: 230 kcal
Ingredients
2 bagels, cut into small pieces
1 scone, broken into pieces
1 croissant, broken into pieces
¼ small red onion, coarsely chopped
1 medium-sized orange, cut into chunks
4 large eggs Salt and black pepper
4 pieces of aluminum foil
2 pounds tilapia,
1 inch thick, cut into four equal pieces
1 lemon, quartered
Instructions
Fire up the grill.
For 10 to 15 seconds, or until the ingredients are well combined but
not puréed, pulse the bagel, scone, croissant, onion, orange chunks,
eggs, salt, and pepper in the bowl of a food processor. This may need
to be completed in two or three batches. In a dish, set the stuffing
aside.
The four different foil pieces should be spread apart. Put a slice of
tilapia on each and spread the stuffing over each fillet in a layer that
is 12 inches thick (you'll need approximately a cup for each). Give
 each of them a lemon quarter's worth of juice. If you have any
leftover stuffing, you may freeze it for later use. to ingest a dark beer,
like India Pale Ale
The foil's top should be pinched together. The foil packages should
be placed on a grill set to high heat. For around 10 minutes, cook.
Check to see if the filling is sufficiently cooked; if not, return to the
grill for an additional 4–5 minutes (while gently turning over).
For a more festive appearance, remove from the grill and let the
guests open the packages and take the contents out on their own.
45. Tuna steaks and blood oranges in foil
Prep time: 1hr 10 mins | Serve: 4 | Calories: 191 kcal
Ingredients
4 tuna steaks, 6–8 ounces each1
1 /3 cup low-sodium soy sauce
Juice of 1 fresh blood orange
¼ cup finely chopped fresh ginger
Two tbsps. fresh lime juice
Two tbsps. pure maple syrup
Salt and black pepper
Zest of 1 blood orange
8 blood orange slices
Instructions
In a large mixing bowl, combine the tuna steaks, soy sauce, orange
juice, ginger, lime juice, and maple syrup. Combine, cover, and chill
for around 30 minutes.
Fire up the grill.
Remove four 12 by 12-inch pieces of aluminum foil from the roll.
Take the tuna steaks out of the marinade and arrange one on each foil
square. Sprinkle each with salt and pepper, then top with two orange
slices and orange zest. The foil is securely crimped together.
Grill for 4 to 5 minutes, then flip it over and cook it for an additional
5 minutes, or until it feels firm to the touch.
Each foil package should be opened and served right away.
46. Grilled tuna burgers
Prep time: 24 mins | Serve: 4 | Calories: 230 kcal
Ingredients
One and a half pounds of fresh tuna
2 eggs, beaten
4–6 small gherkins or cornichons
Salt
One tsp. black pepper
One tbsp. olive oil
Half cup finely chopped sweet white onion
Two cups of fresh corn
¼ cup dry white wine
Juice 1 lemon and zest of that lemon
1½ tablespoons dill
Lemony Corn Salsa
Instructions
Fire up the grill.
Grill the tuna for three to four minutes on the greased grate. Grill the
fish for a further 3 to 4 minutes, or until it begins to flake slightly.
Cool after removing.
With a big fork, mash the eggs, gherkins, salt, and pepper into the
broken-up tuna in a large mixing basin. Place aside.
In a wood pellet grill, heat the oil in a large saucepan over medium-
high heat on a wood pellet smoker grill. When the onion is tender,
add it and cook for 2 to 3 minutes. For 4 to 5 minutes, add the corn,
wine, lemon juice, and dill. Get rid of the heat.
Mix the tuna with the liquid and zest well. Create four patties out of
the mixture. Place the patties in a wire-mesh basket over the grill or
on an oiled, perforated pizza pan. The patties should be golden brown
and solid to the touch after 3 to 4 minutes of browning.
 Serve with the Lemony Corn Salsa on toasted hamburger buns.
47. Curried grilled pompano
Prep time: 20 mins | Serve: 4 | Calories: 72 kcal
Ingredients
One tbsp. olive oil
1 medium onion, finely chopped
4–5 cloves garlic, finely chopped
One tbsp. finely chopped galangal
Half cup of light coconut milk
2 sticks lemongrass
One tsp. chili powder
One tsp. curry powder
One tsp. ground turmeric
Half tsp. ground cinnamon
One and a half pounds pompano fillets, about 1 inch thick
Juice of ½ lemon
Lemon wedges
Instructions
On a wood pellet grill, warm the oil in a large pan over medium-high
heat on a wood pellet smoker grill. For 3 to 4 minutes, sauté the
onion, garlic, and galangal.
Lemongrass, chili powder, curry powder, turmeric, and cinnamon
should all be added. Cook for approximately 5 minutes or until the
liquid has been cut in half. Low-heat setting.
Fire up the grill.
Place the fillets on a grill that has been lightly greased, cover with
lemon juice, and cook for 4 to 5 minutes. When the fish feels firm to
the touch, turn it over and cook for a further 4 to 5 minutes.
The fillets should be taken off the grill, covered with warm sauce,
divided into four parts, and served right away with lemon wedges.
48. Striped bass with cattail shoots and morels
Prep time: 17 mins | Serve: 4 | Calories: 80 kcal
Ingredients
8–10 cattail shoots, green tops removed
6–8 morels, cleaned and trimmed
Half cup olive oil plus One tbsp.
Half cup of fresh thyme stemmed and cleaned
Half tsp. salt
One tsp. freshly ground black pepper
One and a half pounds striped bass fillet
Salt and black pepper
Two tbsps. butter
Juice of 1 small lemon
Instructions
Fire up the smoker grill.
Cattails should have their rough exterior removed; then, they should
be sliced diagonally like scallions. Place aside.
Set aside the morels after slicing them into bite-sized pieces.
In a small bowl, combine 12 cups of the oil, thyme, salt, and pepper.
The bass fillet should be coated with a basting brush or spoon before
being placed on the grill.
In the meantime, heat the remaining One tbsp. of oil and the butter in
a pan over medium heat on a wood pellet smoker-grill. Till the
mushrooms are tender, sauté the morels for 3 to 4 minutes. Reduce
the heat, add the cattail shoots, and cook for an additional two to
three minutes. Turn down the heat and stay cozy.
Grill the bass for 4 to 5 minutes, then flip it over and cook it for an
additional 4 to 5 minutes, or until it feels firm to the touch.
Place on heated plates after being divided into four halves. Next to
the bass, place a spoonful of cattails and morels. Add more salt and
 pepper to taste and drizzle the lemon juice over the bass. Serve right
away.
49. Striped bass with curried shrimp sauce
Prep time: 33 mins | Serve: 4 | Calories: 190 kcal
Ingredients
1 large sweet white onion, finely chopped
3–4 garlic cloves, peeled
Two tsps. finely chopped fresh ginger
One tsp. chili powder
2½ tablespoons canola oil
One and a half pounds of striped bass fillets
1 medium tomato, diced1
One tbsp. Shrimp Paste
Juice of ½ lemon
Cooked white rice
Instructions
In the bowl of a food processor, pulse the onion, garlic, ginger, and
chili powder five or six times. Purée for 1 to 2 minutes, until smooth,
scraping down the sides as necessary.
In a wood pellet grill set to medium-high heat, warm the oil in a
medium skillet. When thickened, add the puréed ingredients, stir,
lower the heat to low, cover the pan, and simmer for about 15
minutes.
Prepare a grill in the meanwhile.
The fillets should be cooked for three to four minutes on an oiled
grate. Cook for a further 4 to 5 minutes or until the food is firm. Go
to the warming rack on the grill.
Cooking the tomatoes in the skillet for three to four minutes before
adding the shrimp paste and stirring for a further minute.
 Add the fillets to the skillet and cover with the sauce. Add the lemon
juice, cover, wait for one to two minutes, then turn off the heat.
Serve the fish immediately over white rice after dividing it into four
parts and topping each with sauce.
50. Bluefish with tomato and basil
Prep time: 40 mins | Serve: 4-6 | Calories: 156 kcal
Ingredients
2 pounds of bluefish fillets
Juice of 2 limes and zest of 1 lime
Two tsps. sea salt
4–5 medium tomatoes
1 cup cleaned and coarsely chopped fresh basil
¼ cup good-quality extra-virgin olive oil
One tbsp. freshly ground pink and green peppercorns
3–4 garlic cloves, minced
Instructions
Place the fillets in a non-corrosive container and add One tsp. of salt
and Two tbsps. Of lime juice. 30 minutes should be spent cooling.
In a sizable mixing bowl, combine the tomatoes, basil, oil,
peppercorns, garlic, and zest with the remaining Two tbsps of lime
juice, One tsp. of salt, and the other ingredients. Stir well and reserve.
Fire up the grill.
Bluefish fillets should be taken out of the marinade, drained, and
placed on the smoker grill.
The fish should be firm to the touch after cooking the fillets for 5
minutes on one side and 5 minutes on the other.
Place the fillets on heated plates, top with sauce, and serve right
away.

51. Baked fresh wild sockeye salmon

Prep time: 15-20min | Serve: 6 | Calories: 14.5kcal
Ingredients
Two wild sockeye salmon fillets, skin on
Two tsps. Seafood Seasoning
Three-fourth tsp. old bay seasoning
Instructions
Use cold water to wash salmon fillets and dry them with paper towels.
Season the fillets with a small number of spices.
Set smoker-grill up for indirect heat and heat any pellets to 400°F.
On a Teflon-coated fiberglass mat or directly on the grill grates, place
the salmon skin-side down. Bake, the salmon for fifteen to twenty
minutes or until it flakes easily with a fork.
Before serving, let the salmon rest for five minutes.

52. Pacific rockfish

Prep time: 90min | Serve: 6 | Calories: 70 kcal
Ingredients
Four to seven Pacific rockfish fillets
Three tsps. roasted garlic
3 tsps. olive oil
2 tbsps. Creole Seafood Seasoning
Instructions
Cover fillets with olive oil and seasoning.
Set your smoker grill up to 225°F.
To keep the fillets from adhering to the grill grates, place them on a
non-stick pan.
The fillets should be smoked for roughly 90 minutes or till the flesh
easily flakes with a fork.
Prior to serving, allow the fillets to rest for five minutes.

53. Shrimp-stuffed tilapia

Prep time: 15-20min | Serve: 4 | Calories: 160kcal
Ingredients
1½ teaspoons smoked paprika
Five fresh, farmed tilapia fillets
One and a half tsps. Seafood Seasoning
Two tbsps. extra-virgin olive oil
For stuffing:
One pound shrimp
Half cup mayonnaise
1 cup Italian bread crumbs
One large egg
One tbsp. salted butter
Two tsps. parsley
One cup of red onion
One and a half tsps. salt and pepper
Instructions
Make the filling with shrimp by finely chopping them.
Melt the butter in a utensil over medium-high flame, then sauté the
red onion for about 3 minutes, or until transparent. Place aside and
allow to warm up to room temperature.
In a sizable bowl, mix together the cooled sautéed onion, other
ingredients and shrimps.
The shrimp stuffing should be covered and kept in the fridge until
required. Utilize the shrimp stuffing in two days.
Olive oil should be applied to the fillets on both sides.
Place one-third of a cup of the stuffing on the back of each fillet. The
tilapia fillet's reverse exhibits reddish striping.
Spread out the stuffing on the fillet's bottom half. To keep the tilapia
in place, fold it in half and fasten it with two or more toothpicks.
Dust each fillet with the Old Bay seasoning or smoked paprika and
seafood seasoning.
 Set your wood pellet smoker/grill up for indirect heat and heat any
pellets to 400°F.
Put the stuffed fillets on a grilling pan that is nonstick.
Till the tilapia flakes easily and reaches an internal temperature of
145°F, bake them for 30 to 45 minutes.
Before serving, let the fish rest for five minutes.

54. Cold-hot smoked salmon

Prep time: 16hours | Serve: 6 | Calories: 30kcal
Ingredients
5 pounds of fresh sockeye (red), Chinook (King), coho (silver), or
Atlantic farmed salmon fillets
4 cups Salmon and Trout Brine
Instructions
Cut salmon fillets into 3 to 4-inch square pieces so that they will
smoke/cook at the same rate.
Place the salmon pieces into a 1-gallon food-grade plastic bag or
bringing container and refrigerate for 8 hours. Rotate the salmon
every 2 hours to make sure it remains submerged.
Remove the salmon from the brine and lightly pat the pieces dry with
a paper towel.
Air-dry the brined salmon in the refrigerator, uncovered, for 8 hours
to allow the pellicle to form.
Set up your wood pellet grill or smoker for indirect heat. Set up your
pellet smoker grill for cold smoking if your grill has the capability.
Place the salmon pieces on Teflon-coated fiberglass mats after
removing them from the refrigerator.
Utilizing alder pellets, heat your wood pellet smoker/grill to 180°F.
Depending on the outside temperature, a smoker-grill temperature of
180°F should produce cold smoke in your smoker box at 70° to
100°F.
 Use the following smoker-grill temperatures to smoke the salmon,
which should produce the following smoke box temperatures:
Set point for the pellet smoker-grill at 180°F: Salmon should be
smoked for an hour at a box temperature of 80 to 90 degrees. Set
point for the pellet smoker-grill at 225°F: Salmon should be smoked
for one hour at 110°F.
Set point for the pellet grill at 250 °F: Salmon should be smoked for
two hours at 120°F.
Set point for the pellet smoker/grill at 350°F: Smoke salmon for 2 to 4
hours at 150° to 160° F.
The smoker box must maintain a temperature below 175°F.
Keep smoking the fish until it reaches a temperature of 145°F
throughout its thickest region.
Before serving, take the salmon from the grill and let it rest for ten
minutes.
Any leftover smoked salmon should be vacuum-sealed and frozen for
up to six months. Smoked salmon tastes better when vacuum-sealed
and frozen because of the alder smoked flavor.

55. Hot-smoked teriyaki tuna

Prep time: 5-7hours | Serve: 6 | Calories: 120kcal
Ingredients
2 (10-ounce) fresh tuna steaks
Two cups of Mr. Yoshida’s Traditional Teriyaki Marinade and
Cooking Sauce, or any other teriyaki marinade
Instructions
The tuna should be cut into slices that are uniformly 2 inches thick.
Put the marinade and tuna slices in a 1-gallon sealable plastic bag,
and set the bag on a shallow baking dish in case it leaks. Rotate the
tuna every hour while letting it sit in the fridge for three hours.
Remove the tuna from the marinade after three hours and quickly dry
it with a paper towel.
 Until pellicles form, let the tuna air-dry, uncovered, in the refrigerator
for 2 to 4 hours.
Use alder pellets to preheat your wood pellet smoker/grill to 180°F
and set it up for indirect cooking.
The tuna should be smoked for an hour either on a Teflon-coated
fiberglass mat or directly on the grill grates.

56. Smoked salmon & Dungeness crab chowder

Prep time: 70 min | Serve: 6 | Calories: 50kcal
Ingredients
4 gallons plus 5 cups of water
3 fresh Dungeness crabs
1 cup rock salt
3 cups fresh Smoked Salmon
3 cups ocean clam juice
Five celery stalks, diced
1 small yellow onion, diced
2 large russet potatoes, peeled and diced
One can of sweet corn, drained
One package of clam chowder dry soup mix
Four bacon slices, cooked and crumbled
Instructions
Rock salt and 4 gallons of water should quickly come to a boil. Fresh
Dungeness crabs should be added to the boiling water. Cover the
crabs and boil them for 20 minutes when the water returns to a boil.
Crabs should be taken out of the water and left to cool. Once they
have cooled, properly clean the crabs and remove the meat from the
shells.
Freshly smoked salmon should be flaked.
Bring the clam juice, remaining 5 cups of water, diced celery, diced
potatoes, and diced onion to a hard boil in a sizable, uncovered pot
 over high heat. After it boils, reduces the heat to a medium simmer,
cover, and let the dish cook for 10 minutes.
To remove any lumps, stir in the clam chowder or creamy potato
mixture after adding the corn and before bringing the mixture back to
a boil.
Stir the chowder frequently while simmering on low for 15 minutes.
Add the bacon crumbles five minutes before serving.
Add 12 cups of flaked smoked salmon and 12 cups of Dungeness
crabmeat to the top of each bowl of chowder as garnish.

57. Alder wood–smoked boned trout

Prep time: 4 hours | Serve: 6 | Calories: 100kcal
Ingredients
Four fresh boneless whole trout
Five cups of Salmon and Trout Brine
Instructions
Put the brine and the trout in a 2-gallon sealable plastic bag or
brining container. Refrigerate the bag for two hours, moving the fish
every 30 minutes to keep it submerged, and place it on a shallow
dish in case it leaks. In case there is a leak, put the bag in a small
dish.
Trout should be taken out of the brine and dried with a paper towel.
To help the pellicle form, let the brined fish air dry for two hours in
the refrigerator, uncovered.
Set up your wood pellet grill or smoker for indirect heat. Set up your
pellet smoker grill for cold smoking if your grill has the capability.
With alder pellets, heat the grill to 180 degrees. Depending on the
outside temperature, a smoker-grill temperature of 180°F should
provide a cold-smoke temperature in your smoker box of 70°F to
100°F.
The trout was cold-smoked for 90 minutes.
Transfer the cold-smoked boned fish to the wood pellet smoker-grill
area after 90 minutes, and raise the temperature of the grill to 225°F.
Cook the fish until it reaches an internal temperature of 145°F at its
thickest point.
Before serving, take the trout from the grill and let it rest for five
minutes.
 Chapter 7: Clay-Pot and Cast-Iron Smoker-grill
Cooking

1. Tiella of lamb with fennel, pecorino, and potatoes

Prep time: 60min | Serve: 4-6 | Calories: 40kcal
Ingredients
Two pounds lean boneless lamb shoulder
One cup of fresh bread crumbs
Two bay leaves
Two cups of whole milk
One-fourth tsp. fennel seeds
Half cup parsley
Two cloves of garlic, sliced, and 1 clove of whole
Salt and pepper
Five tbsps. olive oil
Two and a half pounds of boiled potatoes
One sprig rosemary
 One red onion, sliced
Flour for dusting
Three-fourth cup grated cheese
Instructions
In a sizable pot, combine the bay leaves, milk, lamb, garlic, fennel
and rosemary. For four to six hours, cover and leave in a cool
location. In a wood smoker grill, prepare a medium-hot flame
(425°F). In a baking dish, heat Two tbsps of the olive oil over
medium heat. Sauté the onion for 10 to 15 minutes, or until it turns
pale brown. The lamb should be taken out of the milk bath and patted
dry with paper towels. Keep the milk and aromatics on hand. Sprinkle
some flour over the lamb after seasoning it with salt and pepper.
Over medium heat, add the lamb and brown it for about 10 minutes
on all sides. Peel the potatoes and slice them crosswise into 1/8-inch-
thick pieces as you wait. Set aside some milk and soak the potatoes in
it. Add a bit of extra salt and pepper to the meat once it has browned.
Place the meat and onion in a side dish. Remove any oil by tilting the
pan.
To remove the browned parts from the pan's bottom, add a few
tablespoons of water and stir. Put the liquid aside. The garlic clove
should be rubbed within an oven-safe 212-quart clay baker before
being lightly greased. Spread the onion slices around the oven. While
conserving the milk, drain the potatoes on top of the onions, place
one-half of the drained potatoes and season with pepper. All of the
parsley, half of the cheese, and half of the bread crumbs should be
distributed over the meat in one layer. On top, arrange the leftover
drained potatoes.
Pour the milk mixture over the potatoes after adding the pan liquid
that was saved. The potatoes will have some area for growth if you
press down on them. Over low heat, slowly bring the pan to a boil for
around 15 minutes. The remaining two tbsps. Olive oil, bread crumbs,
and cheese should all be applied to the potatoes' top. The pan should
be loosely covered with aluminum foil and placed on the oven's
bottom shelf to bake for approximately 15 minutes.
Move to a cooler area of the oven (approximately 325°F) and carry on
baking for an additional 114 hours. Cook for an additional 30
minutes, or until brown and crusty, after removing the foil. After 30
minutes of rest, serve warm.
2. Soufflé casserole of chard, goat cheese, and fresh herbs
Prep time: 60min | Serve: 8 | Calories: 40kcal
Ingredients
Two cups of grated Parmesan cheese
1 small bunch of chard leaves
Two tbsps. olive oil
¼ cup sliced shallots
1 cup chopped arugula leaves
One tbsp. Fresh marjoram leaves
One tbsp. fresh mint leaves, torn into small pieces
Kosher salt and finely ground white pepper
Béchamel sauce
One and a half cups of low-fat milk
1 large bay leaf
1 shallot, sliced
Two tbsps. unsalted butter
3 green onions (white part only), thinly sliced
Two tbsps. all-purpose flour
Half tsp. Dijon mustard
Kosher salt and freshly ground white pepper
4 large egg yolks, beaten
1 cup crumbled fresh goat cheese
6 large egg whites
¼ cup minced fresh flat-leaf parsley
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (375°F).
Butter and Parmesan cheese are sprinkled over an 8-cup gratin dish.
The chard stems should be removed, diced, and kept aside. The chard
 leaves should yield roughly Two cups when chopped.
The diced chard stems and shallots should be sautéed in a cast-iron
skillet with olive oil over medium heat for 5 to 7 minutes or until
tender. Add salt and pepper to taste, along with the chard leaves,
arugula, and herbs. Greens should be sautéed for 5 minutes to wilt
them. Turn off the heat and leave the pot alone.
In a pot over medium heat, combine the milk, bay leaf, and shallot to
make the béchamel sauce. After bringing to a low boil, turn off the
heat and let the mixture steep for 15 minutes. Throw away the shallots
and bay leaf.
Place aside.
In a saucepan over medium heat, melt the butter. For one minute, add
the green onions and sauté. Stir for three minutes after adding the
flour. Add the Dijon mustard and stir. Stir in the steeped milk
gradually, as you want the sauce to be thick. Add salt and pepper to
taste. Turn off the heat and leave the pot alone.
Egg yolks and béchamel sauce should be combined. Add the wilted
greens along with a pinch of salt and pepper. Incorporate 1/4 cup of
goat cheese. The egg whites should be beaten until firm; glossy peaks
form in a large bowl. Fold the first half of the egg whites into the
bechamel mixture before adding the second. Put the soufflé mixture in
the dish that has been prepared.
Add the remaining goat cheese and parsley over the top. Place on a
grate in the oven and bake for 25 to 30 minutes, or until golden and
hard to the touch. Serve warm.

3. Crab gratin with potatoes, leeks, and spinach

Prep time: 60min | Serve: 8 | Calories: 40kcal
Ingredients
¼ cup olive oil
3 small leeks (white part only), sliced crosswise and rinsed
8 ounces fresh or frozen crabmeat, rinsed and drained
Two tsps. Dijon mustard
 ¼ teaspoon chili powder
⅛ teaspoon white Worcestershire sauce
1 (10-ounce) package frozen chopped spinach, thawed and drained
Two tsps. chopped fresh tarragon
Half tsp. kosher salt
Pinch of freshly ground white pepper
Mornay sauce
Two tbsps. unsalted butter
Two tbsps. flour
Two cups milk
One tsp. freshly grated nutmeg
One tsp. grated lemon zest
Half tsp. salt
⅛ Teaspoon freshly ground white pepper
1 cup shredded Gruyere cheese
Two tbsps. dry sherry
Half cup of toasted bread crumbs
Three-fourth cup shredded Gruyere cheese
2 pounds unpeeled red or Yukon Gold potatoes, very thinly sliced
Kosher salt and freshly ground white pepper
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (375°F).
Leeks should be sautéed for about 7 minutes or until wilted in a small
skillet with half the olive oil heated over medium heat.
Crabmeat, mustard, chili powder, and Worcestershire sauce are
combined in a bowl; set away.
The spinach should be sautéed in the remaining olive oil until the
majority of the moisture has evaporated over medium heat. Add the
tarragon, white pepper, and salt after stirring.
Stir in the crab mixture after turning the heat off.
 Melt the butter in a skillet over medium heat to prepare the Mornay
sauce. Add the flour once it stops foaming, and simmer for 3 minutes
while stirring. Salt, pepper, nutmeg, milk, and zest should all be
whisked in.
Add the sherry and Gruyère. Until thickened, cook while stirring.
Take the pan off the heat, then place it over a pan of simmering water.
Combine the bread crumbs and Half a cup of the Gruyère in a small
bowl. Apply olive oil to an 8-cup clay casserole or gratin dish. Dust
the bread crumb mixture over the dish's bottom. One-third of the
potatoes should be used to line the dish with the overlapping
lengthwise slices.
Mix the crab mixture with one-third of the Mornay sauce. Sprinkle
the potatoes in the gratin dish with a little salt and pepper, then top
with half of the crab mixture.
Third more of the potatoes should be added before the remaining crab
stuff is covered. The leftover potatoes are layered on top of the
remaining Mornay sauce.
For 25 to 30 minutes, bake. 14 cup Gruyère should be placed on top,
and the potatoes should be baked for 10 minutes or until the cheese
has browned. Before serving, remove from the oven and allow stand
for 10 minutes.

4. Three-cheese baked penne with pancetta

Prep time: 60min | Serve: 6 | Calories: 140kcal
Ingredients
Three-fourth cup plus Two tbsps. grated pecorino Romano cheese
2½ cups heavy cream
Grated zest of 1 lemon
Three-fourth cup shredded Italian fontina cheese
¼ cup ricotta cheese
Puree from 1 head of roasted garlic
One tsp. kosher salt
Half tsp. red pepper flakes
¼ cup olive oil
4 ounces pancetta, chopped
1 cup fresh bread crumbs
Two tbsps. fresh thyme leaves
1 pound penne rigate pasta
4 tbsps. chopped fresh flat-leaf parsley for garnish
Instructions
Prepare a medium heat fire (400°F) in a wood smoker-grill or cooker.
Generously butter an 8-cup casserole and dust it with the Two tbsps.
Pecorino Romano. Combine the cream, lemon zest, remaining Three-
fourth cup pecorino Romano, the fontina and ricotta cheeses, pureed
garlic, salt, and red pepper flakes in a large bowl.
Heat the olive oil in a small skillet over medium heat and sauté the
pancetta until crisp. Using a slotted spoon, transfer to paper towels to
drain, reserving the fat. Coarsely crumble the pancetta.
Combine the bread crumbs and thyme in a small bowl and moisten
with the reserved cooking fat from the pancetta. Lightly salt. In a
large pot of salted boiling water, cook the pasta for 10 minutes. Drain
and add to the cream mixture.
Toss in the crumbled pancetta (or leave to sprinkle over the bread-
crumb topping, if you choose). Fill the prepared dish with the pasta
mixture and sprinkle on the bread-crumb mixture. Bake in the
conventional oven or on a grate in the wood smoker-grill until the
pasta is bubbly, golden brown, and a bit crisp on the edges, 15 to 20
minutes. Serve hot, garnished with parsley.

5. Eggplant, red pepper, and goat cheese gratin

Prep time: 60min | Serve: 6-8 | Calories: 140kcal
Ingredients
One and a half pounds small globe eggplants, cut into ⅓-inch-thick
slices
Two tbsps. olive oil
Salt, for sprinkling, plus ½ teaspoon
2 red bell peppers
3 medium tomatoes
1 head garlic
Two tbsps. fresh thyme leaves
Half tsp. herbs de Provence (optional)
 Pinch of sugar
Pinch of freshly ground black pepper
1 cup toasted bread crumbs
Two tbsps. almond meal1
12 ounces fresh goat cheese, thinly sliced
⅓ cup oil-cured olives, smoker-grilled and halved
Half cup fresh whole flat-leaf parsley leaves
2 large eggs
One and a half cups of Greek goat’s milk yogurt
2 small pinches of saffron threads, soaked in a few tablespoons of hot
water
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (400°F).
Either immediately on the wood smoker grill or on the cooktop, sauté
the eggplants in the olive oil in a skillet over medium heat.
Cook until tender, about 2 minutes on each side. To drain, place the
eggplant aside on paper towels. Each side with a little salt. The red
peppers, tomatoes, and garlic should be placed on the bottom of the
oven or cooker, close to the hot embers, while there are a few hot
embers in the fire. As the skins blister and burn, rotate them often.
Cook for 5 to 7 minutes for tomatoes and 10 minutes for peppers, or
until the skins are completely roasted.
Cook the garlic for 5 to 7 minutes, or until the cloves are tender and
the peel has browned somewhat. Squeeze the skins off of the roasted
garlic cloves and use a fork to pound the cloves into a paste in a small
basin. The roasted peppers and tomatoes should be placed in a bowl,
covered with plastic wrap, and allowed to sweat for ten minutes. The
tomatoes and peppers should have their skins removed. Remove the
stems and seeds from the peppers, then chop them into pieces that are
almost the same size as the eggplant and set them aside. Slice the
tomatoes open, then use your index finger or a gentle squeeze to
 remove the seeds. Together with the mashed garlic, herbs, herbs,
sugar, 12 teaspoon salt, and pepper, dice the tomatoes.
Dust the bread crumbs and almond meal with olive oil before placing
them in a clay casserole. Keep the remaining bread crumb mixture
aside. One-third of the tomato mixture is used to line the casserole.
Slices of eggplant, goat cheese, red pepper, and bread crumbs are then
added, followed by half of the olives. Each layer should be seasoned.
The tomato combination, parsley, and goat cheese served as the final
garnish. Repeat the layering process.
Combine the yogurt, eggs, and Half tsps. Salt in a bowl. Pour the
custard over the entire casserole after stirring in the saffron liquor. In
a wood smoker grill, bake the casserole for 25 minutes or until the top
is bubbling and brown. Before dividing into parts and serving, turn off
the heat and allow the dish to stand for 10 minutes.
6. Moroccan tagine of halibut, potatoes, and artichokes
Prep time: 1hour 15min | Serve: 4 | Calories: 140kcal
Ingredients
Sauce
One 1Half cup of fresh cilantro leaves
Half cup of fresh flat-leaf parsley leaves
4 cloves garlic
Half onion
¼ cup extra-virgin olive oil
Two tbsps. freshly squeezed lemon juice
One tsp. freshly ground black pepper
One tsp. paprika
Half tsp. ground cumin
¼ teaspoon ground cinnamon
One tsp. salt
4 (5-ounce) halibut, sea bass, true cod, or other firm fish steaks, each
cut ½ to ¾ inch thick
8 baby artichokes
Two tbsps. freshly squeezed lemon juice
Two tsps. extra-virgin olive oil
2 unpeeled potatoes, very thinly sliced
Salt and black pepper
16 oil-cured black olives
Half cup canned Italian plum tomatoes, chopped and juice reserved,
or 2 ripe red tomatoes, thinly sliced
¼ cup chopped fresh cilantro leaves
¼ cup chopped fresh flat-leaf parsley leaves
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (350°F).
Blend all the ingredients together in a blender to create the sauce until
they form a paste. If necessary, add a little extra olive oil. Alternately,
finely chop the parsley, onion, garlic, and cilantro before combining
with the rest sauce components. Coat the fish on both sides with the
remaining sauce. For at least one hour or up to three hours, cover and
chill. The flavors will be able to meld as a result.
Cut off and discard the artichoke stems. Up until the base of the
leaves, which are pale yellow, break off the outer leaves. Eliminate
the top third of the leaves. At the base, smooth the jagged edges. The
artichokes should be quartered lengthwise. The artichokes and lemon
juice should be combined in a bowl of water. The potatoes should first
be added to the bottom of the tajine with olive oil. Salt and pepper the
potatoes with a pinch of each. The fish is placed on top of the
potatoes. Place the fish in the middle of the artichokes and olives.
Last but not least, add roughly Half cup of the diced tomatoes and
their juices on top of the remaining sauce. Sprinkle on some salt and
pepper. Add the cilantro, parsley, and a little more salt and pepper on
top to complete the dish. For about 1 hour and 15 minutes, roast the
potatoes covered in the oven until fork-tender. Bring the tajine to the
table and raise the lid to serve. Each person should be given a piece of
fish, some artichokes, olives, and potatoes using a serving spoon or
spatula.
7. Baked risotto with asparagus and Swiss chard
Prep time: 60min | Serve: 6 | Calories: 140kcal
Ingredients
Two tbsps. olive oil
1 onion, finely chopped Pinch of kosher salt, plus
1½ teaspoons
One and a half cups Arborio rice
2½ cups vegetable or chicken stock
Half cup of dry white wine
 1 large bunch of chard leaves, chopped, stems cut out and reserved
(about 4 cups)
1 pound thin asparagus spears, trimmed and cut into 2-inch diagonal
slices
¼ teaspoon freshly grated nutmeg
One and a half cups grated Parmesan cheese
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (375°F).
A 6-quart Dutch oven or casserole dish should be heated with olive
oil over medium heat. Add the onion and a dash of salt, and cook for
three minutes, or until the onion is transparent. Stirring to evenly
distribute the oil, add the rice. Add the stock, wine, chard stems and
leaves, asparagus, nutmeg, and 11Two tbsps. Of salt after stirring.
Place in the oven without a cover, then simmer. After 5 minutes,
smooth the top and mix in half the cheese.
The remaining cheese should be sprinkled on top before the
aluminum foil is snugly covered. Reposition the baking pan to the
center of the oven's floor. Bake for about 20 minutes, or until the rice
is tender and has soaked up most of the liquid. While not soupy, the
rice should be moist. For the final 10 minutes of baking, take the foil
off to get a gorgeous golden crust and smoky flavor. Serve right away.

8. White Tuscan beans with sausage

Prep time: 60min | Serve: 6 | Calories: 140kcal
Ingredients
3 cups dried cannellini beans, rinsed, picked over, and soaked
overnight
½ pound Italian sausage of choice
One tsp. kosher salt
6 cloves garlic, thinly sliced
1 (3-inch) sprig of rosemary
¼ cup extra-virgin olive oil, plus more for drizzling
 Two cups of balsamic vinegar (optional)
Instructions
In a wood smoker-grill or grill designed for cooking with indirect
heat, create a medium-hot flame(350°F). Put the soaking beans in a
sizable clay bean pot after draining them. Add water until the beans
are 2 inches above the surface. Bring to a boil under cover in the oven
or over indirect heat on the grill. Place the sausage, cut side down, in
a clay oven, after cutting it in half lengthwise. Drain after roasting in
the oven until the fat has rendered. Alternately, grill the sausage over
high heat.

Slice or break the cooked sausage into manageable pieces. Place

aside. The beans should be salted, then moved to a cooler part of the
oven or grill where they should be gently simmered for about an hour
or until the beans start to soften. If the beans are visible above the
reduced liquid, add more water. Add 1/4 cup of olive oil, garlic, and
rosemary. Once the beans are cooked through, and the garlic is soft,
cover the pan and continue to cook, turning occasionally. If all of the
liquid has evaporated, add extra water. The beans ought to be just
barely saucy. Remove the rosemary, then add 1 cup of the beans and
purée until smooth in a food processor. Combine the entire beans with
the pureed beans. When the sausage is extremely soft, add it and
continue to cook. In the meantime, heat the balsamic in a nonreactive
saucepan to a simmer. Cook for 20 to 25 minutes, or until reduced by
roughly two-thirds. After removing the beans from the pan, liberally
sprinkle olive oil over them. If desired, sprinkle heated dishes with
the balsamic reduction.

9. Bouillabaisse
Prep time: 60min | Serve: 8 | Calories: 140kcal
Ingredients
4 cups water
6 cups of fish stock
12 ounces (16 to 20) shrimp in the shell
Two tbsps. olive oil
1 yellow onion, chopped
3 stalks of celery, coarsely chopped
3 carrots, peeled and coarsely chopped
4 cloves garlic, minced
Half cup dry white wine or vermouth
One tsp. kosher salt
Half tsp. fresh ground white pepper
Half tsp. saffron threads
One tsp. fresh thyme leaves
2 bay leaves
2½ pounds halibut, cod, or tilapia fillets, cut into 1½-inch pieces
4 ounces scallops, drained of liquid
1 dozen mussels, scrubbed
Two tbsps. chopped fresh flat-leaf parsley
Instructions
In a wood smoker-grill, stove, or grill, prepare a medium-hot
flame(350°F). In a stockpot, combine the water and stock; heat to a
simmer over coals or on the oven floor of a wood smoker grill. Put
the shrimp shells in the stockpot after shelling them. Keep heated and
set aside. On a grill grate or the floor of a wood smoker grill, heat the
olive oil in a Dutch oven over medium-high heat.
For five minutes, add the onion, celery, and carrots and sauté. For two
minutes after adding the garlic, sauté. Three-quarters of the stock
should be added to the sautéed veggies once the shells have been
removed from the warm soup. Bring to a boil the wine, along with the
salt, pepper, saffron, thyme, and bay leaves. Simmer for 15 minutes in
a cooler part of the oven; remove the bay leaves. Bring the mixture
back to a boil, add the fish, and simmer for five minutes.
Cook for 2 minutes after adding the remaining liquid, scallops, and
mussels. Three more minutes will be added after adding the shrimp.
To taste and season as necessary. For one minute, slowly bring to a
boil. Unopened mussels should be thrown away. Serve in dishes after
adding the parsley.
10. Two-bean pozole with cumin crème fraiche
Prep time: 60min | Serve: 8 | Calories: 140kcal
Ingredients
2 red bell peppers
2 poblano chili s
6 cups vegetable stock
Two tbsps. olive oil
2 onions, diced
4 carrots, peeled and diced
2 stalks of celery, diced Kosher salt and freshly ground pepper
2½ cups cooked Yellow Indian heirloom beans, drained
2½ cups cooked Ojo de Cabra heirloom beans, drained
3 cups cooked white hominy (canned or freshly made white pozole)
 2 ancho chili s
6 cloves roasted garlic
1 (14½-ounce) can of crushed tomatoes, preferably fire-roasted
Two tbsps. fresh thyme leaves
One tbsp. Chopped fresh sage
Two tbsps. Chopped fresh oregano, or Two tsps. dried Mexican
oregano
1 cup dry sherry
Fresh cilantro leaves, for garnish Cumin Crème Fraîche
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (375°F).
Place the poblano chili s and bell peppers on the grate of the cooker or
on the oven floor when there are some hot embers in the fire. As the
skins blister and burn, rotate them often. Cook for 5 to 7 minutes for
poblanos and 10 minutes for peppers, or until the skins are completely
roasted. For 10 minutes, place the poblanos and peppers in a basin,
cover with plastic wrap and sweat.
Poblanos and peppers should have their skins removed before being
cut open and having the stems and seeds taken out. In a pot on the
stove, in the oven, or in a pressure cooker, bring the vegetable stock to
a simmer. In a 6-quart Dutch oven, heat the olive oil over high heat
until it barely begins to smoke. Add the vegetables and sauté for
about 3 minutes, or until the onions are transparent. Sauté the bell
peppers and poblanos for one minute while seasoning with salt and
pepper to taste. To the pot, add the hominy and beans after draining. 4
cups of stock should be added. Place in the oven with a cover.
On the stovetop, in the oven, or in the cooker, heat a small cast-iron
skillet over high heat. The ancho chili s should be toasted in the hot,
dry pan for about five minutes until they are fragrant and slightly
darker in color. Slice open after cooling and removing the stems and
seeds. Remove from the pan. Squeeze the skins off of the roasted
garlic cloves and use a fork to pound the cloves into a paste in a small
basin. Place aside. The beans should be simmering for 30 minutes
 before adding the tomatoes, ancho chili s, roasted garlic, thyme, sage,
and oregano. If more stock is required to keep the beans covered, add
the sherry. After 20 minutes, check the liquid level and add more
stock, if necessary, before continuing to boil for another 40 minutes.
Remove the cover, if necessary, and cook without it for 15 minutes.
To taste and season as necessary. Before serving, remove from the
oven and allow stand for 10 minutes. Cumin Crème Fraîche and
cilantro should be added to the serving dishes.

11. Cumin crème Fraiche

Prep time: 10min | Serve: 1| Calories: 40kcal
Ingredients
ounces crème Fraiche
One tbsp. cumin seeds, toasted and ground
Grated zest and juice of 1 lime
Kosher salt
Instructions
In a bowl, combine the crème Fraiche, cumin, zest, and juice. Stir to
combine. To taste, add salt.
12. Smoky French onion soup
Prep time: 10min | Serve: 8| Calories: 40kcal
Ingredients
Two tbsps. olive oil
Two tbsps. unsalted butter
5 pounds of onions, thinly sliced
10 cups rich chicken or beef stock
Half cup Madeira wine
Two tbsps. Worcestershire sauce
Half tsp. freshly grated nutmeg
2 large sprigs of thyme
1 bay leaf 3
 Kosher salt and freshly ground white pepper
Two cups of shredded Gruyère cheese
8 slices baguette, toasted
Instructions
Prepare a wood smoker grill or cooktop for indirect heat cooking. In a
4-quart Dutch oven or clay pot, heat the olive oil over medium heat
before adding and melting the butter. For about 40 minutes, add the
onions and cook them over indirect heat, often stirring, until they
soften and barely start to brown. Place the pot on high heat and add a
Half cup of the stock. Cook, scraping up any browned bits from the
pot's bottom as you stir until the stock is completely gone.
Add another Half cup of stock along with the Madeira and
Worcestershire sauce. And then toss in the nutmeg. Continue by
adding a half cup of stock and boiling it twice more until it
evaporates. Add the thyme, bay leaf, and salt and pepper to taste,
along with the remaining 8 cups of stock. For 20 minutes, simmer. To
taste and season as necessary. Take off the bay leaf and thyme sprigs.
Heat the oven to 400 degrees. Pour the soup into large, insulated
bowls or crocks. A slice of toast should be placed on top of the soup
after the cheese has been sprinkled over it.
The leftover cheese should be sprinkled on the toast. Put the bowls on
a baking sheet and bake for 10 to 15 minutes, or until the soup
bubbles and the cheese is melted and golden. Serve warm.
13. Curried lentil and vegetable cassoulet
Prep time: 10min | Serve: 8| Calories: 40kcal
Ingredients
4 tbsps. olive oil
1 cup diced carrots
Half cup finely diced celery
6 to 8 cauliflower florets, halved
4 shallots, peeled and quartered
Kosher salt
 2 cloves garlic, thinly sliced lengthwise
Two tsps. grated fresh ginger
1¼ cup dried brown lentils
1 bay leaf
Two tsps. cumin seeds, toasted
1 cup dry white wine
2½ cups vegetable stock
One tsp. ground turmeric
Two tsps. garam masala
¼ teaspoon cayenne pepper
2 to Two tbsps. extra-virgin olive oil
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (375°F).
Put the carrots, celery, cauliflower, shallots, and Two tbsps of olive oil
in a bowl. Place on a baking sheet with a rim and sprinkle with salt.
Roast for 20 to 25 minutes, or until tender and faintly caramelized.
Take out of the oven, then place aside. Any fluids left on the baking
sheet should be poured into a small basin and set aside. The garlic and
ginger should be sautéed for 5 minutes in the remaining olive oil over
medium heat in a Dutch oven or clay pan.
Add the wine, reserved vegetable juices, bay leaf, cumin, lentils, and
1 cup of the stock. After 5 minutes of cooking, whisk in the cayenne,
turmeric, and garam masala. Add another cup after the stock has
nearly completely been absorbed. Repeat for 10 to 15 minutes, or
until the lentils are soft (you may not need all of the stock). Simmer
for a further minute after adding extra virgin olive oil and salt to taste.
Cook for an additional 10 minutes after adding the roasted vegetables,
then turn off the heat. Get rid of the bay leaf. Serve soup in shallow
dishes.

14. Fava bean, potato, and escarole soup

Prep time: 10min | Serve: 8| Calories: 40kcal
Ingredients
¼ cup olive oil
3 to 4 medium leeks (white part only), finely chopped (Two cups) and
rinsed
1 pound of unpeeled red or yellow potatoes, cut into ½-inch dice
Kosher salt
8 cups vegetable or chicken stock
6 cloves blanched garlic
1 pound young escarole leaves, large stems removed
2 pounds fava beans, steamed, shelled, and skinned (see Cleaning
Leeks)
15 large fresh mint leaves
20 fresh basil leaves from
½ bunch of fresh flat-leaf parsley
¼ cup fresh chervil or tarragon leaves (optional)
Freshly ground white pepper
One tbsp. freshly squeezed lemon juice1
¼ cup Tuscan extra-virgin olive oil
Half cup crème Fraiche for drizzling Roasted Garlic Croutons
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (375°F).
In a clay pot or Dutch oven, warm the olive oil over medium heat.
Leeks should be added and cooked for five minutes or until
transparent. Add the potatoes and stir. After 2 minutes of cooking, add
salt and enough stock to cover. For 10 minutes, add the garlic and
simmer. With the lid on, simmer for 5 minutes after adding the
escarole and Half a cup of stock. Cook the fava beans, 1 cup at a time,
for 5 minutes.
Add half of each herb after turning off the heat. Use an immersion
blender or a food processor to puree. To taste, add salt and pepper. Set
aside to cool slightly or refrigerate for 30 minutes. Blend one more
after adding the remaining herbs. Add the lemon juice and extra
virgin olive oil after stirring. To taste and season as necessary. For the
best flavor, serve the soup in shallow bowls at room temperature.
Pour crème Fraiche over each plate before adding the leftover fava
beans and a few croutons.
15. Roasted garlic croutons
Prep time: 10min | Serve: 8| Calories: 40kcal
Ingredients
1 demi baguette or small rustic bread such as Pugliese, cut or torn into
small cubes
3 cloves roasted garlic, mashed
⅓ cup olive oil
Kosher salt
Instructions
Combine the bread, olive oil, and garlic in a bowl. To taste, add salt.
Spread out on a sheet pan coated with parchment paper and toast in a
375°F oven. Remove from the oven, and place in a bowl until garnish
is needed.
 Chapter 8: Wood Pellet Grill Baking And
Barbecue

1. Shiitake and Roasted Garlic Tart

Prep time: 10min | Serve: 8| Calories: 10kcal
Ingredients
Savory tart dough
1Three-fourth cups of unbleached all-purpose flour
Half tsp. fine sea salt
1Two tbsps. cold unsalted butter, cut into small pieces
One tbsps. cold water
Filling
3 unpeeled cloves of garlic
Two tbsps. olive oil, plus more for drizzling
8 ounces shiitake mushrooms, stemmed and finely chopped
Fine sea Salt and black pepper
3 large eggs
1¼ cups half-and-half
Instructions
 In a wood smoker grill, prepare a medium-hot flame(450°F). In a
bowl, combine the flour and salt to make the dough. Rub or cut the
butter into the flour with your hands or a pastry blender until some of
the butter is in flakes and other pieces are the size of peas. One
tablespoon at a time, stir in the water until all the ingredients are
moistened. Create a ball out of the dough. It will still have some
butter streaks and a slightly harsh appearance.
Cut the dough in half, form each half into a disc, and cover in plastic
wrap on a floured surface. Place in the fridge for up to 3 days or at
least an hour. Additionally, the dough can be frozen for a month. One
disc is rolled out into an 11-inch circular. It should be 1/8 inch thick.
Fit it into a 9-inch tart pan with a detachable bottom after transferring
it there. Roll the top with a rolling pin to get rid of the extra dough.
While preparing the filling, chill the lined pan. Cut the stem ends off
of the garlic cloves, place them in a shallow baking dish, and top with
olive oil to make the filling.
Roast for about 20 minutes or until soft. While that is happening,
warm the Two tbsps. Of olive oil in a big skillet until it shimmers.
Salt and pepper the mushrooms after including them. About 5 minutes
of cooking and continuous stirring will cause the mushrooms to
soften, shimmer, and squeak. Turn off the heat and allow it to cool.
After taking the garlic out of the oven, let it cool for ten minutes.
Clove interiors should be squeezed out onto a work surface and finely
chopped. Put it inside a bowl. Add the eggs and half-and-half by
whisking. Add salt and pepper to taste.
Place the mushrooms on the bottom of the tart pan that has been lined,
and then pour the custard on top. Place the pan on a baking sheet with
parchment paper. When the crust is golden brown, and the custard is
puffy and golden brown, slide the baking sheet onto the oven's hearth
and bake for 35 to 40 minutes. Place a wire rack to cool on. At room
temperature or heated, serve.

2. Crispy potato, artichoke, leek, and gruyere tart

Prep time: 10min | Serve: 8| Calories: 44.8kcal
Ingredients
4 leeks (white part only), halved lengthwise
¼ cup olive oil
1pound baby artichokes
Two tbsps. freshly squeezed lemon juice
Half cup of dry white wine
Two tsps. fresh thyme leaves
Kosher salt and freshly ground white pepper
1 pound red potatoes, very thinly sliced
2 large eggs
One and a half cups ricotta cheese
Half cup milk
Half tsp. cayenne pepper
Two tsps. grated lemon zest
Two tsps. minced fresh chives
Two cups of shredded Gruyère cheese
¼ cup pine nuts, toasted
Instructions
In a wood smoker grill, prepare a medium-hot flame(425°F). Leeks
should be cut in half crosswise and well rinsed. In an oven or cooker,
heat Two tbsps. Of the olive oil, then cook the leeks for about 7
minutes, or until they are transparent. Put aside in a basin after
transfer.
Slice the artichokes lengthwise after removing the outer leaves. Slices
of artichoke should be submerged in a dish of ice and lemon juice.
Artichokes should be drained and dried with paper towels. Sliced
artichokes should be sautéed for about five minutes at medium-high
heat in the same clay baker with the extra olive oil from the leaks. To
remove the browned parts from the pan's bottom, add the wine and
stir. Cook for three minutes, or until the moisture is gone, after adding
the thyme and salt and pepper to taste. Turn off the heat and leave the
 pot alone. Salt and toss the potato slices in a basin with the remaining
olive oil. 5 slices should be saved for the tart's top. On the stovetop,
preheat a 10-inch clay baker or pan with a sloped bottom over
medium-high heat. After taking the skillet from the heat, layer the
bottom and sides with potato slices that are overhanging one another.
Add a little pepper. Place in the oven or cooker, and bake for about 15
minutes, or until golden. From the oven, remove. Beat the eggs and
ricotta together until well combined in a bowl. Cayenne, lemon zest,
chives, milk, and salt to taste should all be added. Leeks are placed
within the potato crust after half of the Gruyère. The artichokes
should be placed on top, followed by the ricotta mixture, the
remaining Gruyère, and a scattering of pine nuts. Top with the potato
slices you set aside. Once more, bake for another 25 minutes, or until
just barely browned. Take out of the oven, then allow to cool for 15
minutes. Serve after cutting into wedges.

3. Tuscan torta with spinach, chard, and raisins

Prep time: 10min | Serve: 9| Calories: 44.8kcal
Ingredients
Dough
One package of active dry yeast
Two and a three-fourth cups of flour
Half tsp. sugar
One-fourth cup of olive oil
One big egg, lightly beaten
One cup of warm water
One tsp. kosher salt
Filling
Two tbsps. unsalted butter
Half cup milk
One bunch parsley
One cup of whole-milk ricotta cheese
 2 bunches of green onions, sliced
Two bunches of chard, coarsely chopped
Four cups of packed spinach leaves
Half cup golden raisins
One-fourth tsp freshly grated nutmeg
Kosher salt
Two cups of packed arugula leaves
Half cup of fresh basil leaves
Freshly ground black pepper
Two big eggs, beaten
Half cup shredded Gruyère cheese
One-fourth cup grated pecorino cheese
Instructions
In a wood smoker grill, prepare a medium heat fire (375°F). To
prepare the dough, combine the yeast with the sugar and water in a
medium basin. Stir to mix the ingredients. Allow standing for five
minutes or until frothy. Add the salt, egg, and oil by whisking. Until
the dough is too firm to handle with a spoon, whisk in the flour, a
Half cup at a time. The dough should be turned out onto a floured
work surface and kneaded for 4 minutes or until it is elastic and
smooth. When necessary, sprinkle flour over the dough to prevent
sticking.
Combine the ingredients on low speed in a stand mixer equipped with
a dough hook, and then knead the dough for five minutes at high
speed. The dough should be placed in an oiled basin, turned to coat,
and covered with plastic wrap or a moist cloth. Allow rising for 45
minutes or until it has doubled in size in a warm location. The chard
should be chopped into bite-sized pieces to produce the filling. On the
stovetop or the floor of the wood pellet grill, melt the butter over
medium heat before adding the chard. About 10 minutes of roasting is
required to make the chard tender. Salt it lightly. Adding a little water
will help a dry pan. Add the parsley, basil, arugula, spinach, green
onions, and salt to taste. Cook for about 5 minutes over medium heat
until tender. Salt & pepper to taste, along with the raisins. Two tbsps.
The beaten eggs are set aside. Ricotta, milk, and the remaining beaten
eggs should be combined in a big basin and thoroughly blended with
a whisk. Add the greens, nutmeg, and cheeses after mixing. To taste
and season as necessary.
Divide the dough into 2 pieces and place them on a lightly dusted
surface. To make an 11-inch circular that is 1/8 inch thick, roll out one
piece. Fit the dough into a 9-inch, 3-inch-deep spring form tart pan.
Insert the filling. The second piece of dough is rolled out to the same
thickness. Slice the dough into 34-inch-wide strips using a ravioli
cutter. The strips should be spaced 12 inches apart across the tart's
surface. Weave the strips alternately to form a lattice. Cut any leftover
dough 1 inch below the top of the pan. With your fingers or a fork,
crimp the dough's edges after folding it up over the strips. Apply the
saved, beaten egg to the lattice and rim. Bake for 25 to 30 minutes, or
until golden brown, on a baking sheet. Remove the spring from the
rim after letting the cake cool for 10 minutes on a wire rack. Allow it
cool for 20 to 30 minutes before serving wedge-shaped.
4. Wild mushroom, fennel, chard, and gruyère tart
Prep time: 10min | Serve: 11| Calories: 152kcal
Ingredients
Crust
Three-fourth cups fine cornmeal
Two cups of all-purpose flour
1½ teaspoons salt
Half tsp. sugar
7 tablespoons cold unsalted butter
Two tbsps. olive oil
8 to 10 tablespoons of ice water
Filling
1 fennel bulb, trimmed
4 large chard leaves, thick stems removed
One tsp. fennel seeds
¼ cup olive oil
1½ teaspoons kosher salt, plus more for seasoning
¼ cup dry white wine
8 ounces mixed chanterelle and oyster mushrooms, stemmed
Half tsp. freshly ground pepper, plus more for seasoning
¼ teaspoon freshly grated nutmeg
2 large eggs
1 large egg yolk
Half cup milk
Three-fourth cup heavy cream
1 cup shredded Gruyère or Italian fontina cheese
Instructions
In a wood smoker grill, prepare a medium heat fire (375°F).
Cornmeal, flour, salt, and sugar should be combined in a food
processor and pulsed to form the crust. Butter should be cut into 1-
inch cubes, added to the processor in little amounts at a time, and
pulsed until the size of a small pea. Add One tbsps. of the cold water
after adding the olive oil gradually while the machine is running until
it is combined. If the dough is still too dry to come together, add just
enough water to make a ball of dough that pulls away from the bowl's
sides. Avoid overworking the dough. Wrap in plastic wrap, shape into
a disc, and chill for at least two hours or overnight.
Cut the fennel bulb lengthwise into quarters to produce the filling.
Slice each quarter into lengthwise slices that are 14 inches thick after
removing and discarding the core. Shred the chard leaves into small
pieces. Fennel seeds should be lightly crushed in a mortar or with a
broad chef's knife. Sliced fennel should be mixed with Two tbsps. Of
olive oil and Half tsps. Salt. Spread out on a rimmed baking sheet, top
with white wine, and roast for about 25 minutes, or until fork-tender
and slightly caramelized. Cut the mushrooms into bite-sized pieces by
tearing them lengthwise. Add the crushed fennel seeds, Two tbsps. Of
olive oil, Half tsps. Each of the salt and pepper, and continue roasting
as you did with the fennel. The chard leaves should be added to the
roasted mushrooms, combined, and then put back in the oven for 5 to
7 minutes or until the chard is wilted.
Turn off the heat and allow it to cool. Salt and pepper to taste, and
nutmeg might be used. Take the food off the stove and leave it to cool
briefly. Increase the temperature of the cooker or oven to 400°F. Roll
the dough to a 13-inch-diameter, 18-inch-thick round between 2
sheets of plastic wrap or parchment paper. Fill an 11-inch tart pan
with a detachable bottom with the dough. Prebake the dough for 12
minutes with fork pricks on the bottom and sides. Before adding the
filling, remove it from the oven and let cool for five to ten minutes. In
a bowl, combine the eggs, egg yolk, milk, cream, and Half tsps. Salt.
Put the baking sheet on top of the tart pan. The mushroom-chard
mixture should be used to line the shell before adding the roasted
fennel on top. Pour the custard over the mixture after scattering with
 half of the cheese. Add the remaining cheese on top and bake for 25
to 35 minutes, or until firm and brown. Allow cooling for 15 minutes
on a wire rack. Serve after being removed from the tart pan and sliced
into wedges.

5. Puff pastry pissaladière

Prep time: 10min | Serve: 8-10| Calories: 44kcal
Ingredients
Melted onions
¼ cup olive oil
One and a half pounds of yellow onions, cut into wedges ⅛ inch thick
Three-fourth cup white balsamic or Champagne vinegar
Two tbsps. sherry vinegar
Freshly ground white pepper
Two tsps. sugar
Two tsps. fresh thyme leaves
1 sheet frozen puff pastry, thawed in the refrigerator
1 large egg yolk beaten with One tbsp. heavy cream
1 cup Oven-Roasted Tomatoes, cut into narrow strips
4 cloves roasted or blanched garlic, minced
Half cup niçoise olives, smoker-grilled and sliced
Two tbsps. fresh thyme leaves
Kosher salt
Anchovy fillets drained and soaked in milk (optional)
Half cup grated aged goat cheese, such as certain
Instructions
In a wood smoker grill, prepare a medium heat fire (375°F).
To prepare the melting onions, warm the olive oil in a big skillet over
medium heat, then sauté the onions for about 7 minutes, or until they
are translucent.
 Add a little white pepper along with the vinegar. Reduce the heat,
whisk in the sugar, and continue cooking for 20 to 25 minutes, or until
the liquid has nearly entirely reduced and the onions have "melted"
into a jam. Get rid of the heat. Add the thyme and stir. Place aside.
Roll out the puff pastry 1 inch wider all around on a floured surface.
Place on a parchment-lined baking sheet. The puff pastry's sides
should be cut into 34-inch-wide strips. To create a pastry rim, brush
the yolk mixture along the crust's edges and add the cut pieces.
Starting with the melted onions and finishing with the anchovies,
evenly distribute the toppings over the interior. Apply the yolk
mixture to the rim. Place on a grate and bake for 15 minutes, or until
golden brown.
After taking it out of the oven, immediately sprinkle it with goat
cheese. Slice into sections, then warm serve.

6. Milanese risotto, leek, and asparagus tart

Prep time: 10min | Serve: 8-10| Calories: 44kcal
Ingredients
2½ cups leftover risotto Milanese or other risotto
1Three-fourth cups Asiago or pecorino romano cheese, coarsely
grated
5 tablespoons olive oil, plus more for coating
Two tbsps. fresh thyme leaves
12 to 14 stalks of asparagus, trimmed, peeled, and cut into 4-inch
pieces
Kosher salt
4 leeks (white part only), sliced lengthwise into eighths
Grated zest of ½ lemon
Half tsp. freshly ground white pepper
3 large eggs, beaten
5 sprigs thyme
Instructions
 In a wood smoker grill, prepare a medium heat fire (375°F). Add 1
cup of the Asiago cheese to the risotto. In a clay casserole or 10-inch
ovenproof skillet, warm Two tbsps. Of the olive oil. The risotto
mixture should completely cover the bottom and edges of the pan or
dish. 12 cups of the cheese are then sprinkled on top along with One
tbsp. of thyme leaves. Bake for 15 to 18 minutes, or until brown, in
the oven.
The asparagus should be liberally coated in salt and olive oil before
being roasted for around 15 minutes on a baking sheet. Leeks should
be cut into 14-inch slices crosswise and well rinsed. Leeks should be
sautéed in the remaining Two tbsps. Of olive oil for about 7 minutes
or until tender. Salt to taste, then set away after adding the leeks,
lemon zest, and the remaining two tsps. Of thyme leaves to the baked
crust, arrange the asparagus in a starburst pattern. Add the pepper and
a little salt. Over the filling, pour the eggs. The remaining cheese and
a fan of thyme sprigs should be placed on top. Bake for about 25
minutes, or until the cheese has a golden brown crust and the eggs are
set. Take the food out of the oven and give it 10 to 15 minutes to
stand.
Turn out by laying a cutting board on top, then turning the tart over
and placing it on the board. The tart should now be turned over one
more so that the asparagus side is on top of a big plate. Warm wedges
should be served.

7. Rustic Corn, Tomato, and Basil Tart

Prep time: 45min | Serve: 8-10| Calories: 4.4kcal
Ingredients
One and a half pounds of yellow tomatoes, cut into ¼-inch-thick
slices
One and a half pounds of red tomatoes, cut into ¼-inch-thick slices
Kosher salt
Dough
1 cup fresh corn kernels (about 2 ears)
 One tbsp. freshly squeezed lime juice
Two tbsps. fresh goat cheese, at room temperature
One and a half cups all-purpose flour
¼ cup fine yellow cornmeal
Half tsp. kosher salt
4 tbsps. cold unsalted butter, cut into cubes
Filling
Half cup shredded fresh basil leaves
Half cup shredded Italian fontina cheese
One tbsp. whole fresh oregano leaves, minced
4 tbsps. fresh bread crumbs
Half tsp. kosher salt, plus more for seasoning
¼ teaspoon cracked black pepper
1 egg for wash
Half tsp. coarse sea salt
¼ cup crumbled fresh goat cheese
Instructions
In a wood smoker grill, prepare a medium-hot flame(400°F). On
paper towels, arrange the tomato slices in a single layer and sprinkle
with a little salt. After ten minutes, gently squeeze to extract more
juice. Goat cheese, juice, and 1/4 cup should be processed in a food
processor to produce the dough. Salt, flour, and cornmeal are
combined in a large bowl and whisked to combine. Using a pastry
cutter, incorporate the butter into the mixture until it resembles a
coarse meal. Until a soft dough forms, add the corn ingredients and
knead thoroughly. 3 or 4 gentle times of kneading. The dough should
be placed on plastic wrap, then covered with more plastic wrap, into a
6-inch disc, and pressed. Roll out the dough into a 14-inch circle
while it's still coated.
Put the dough on a baking sheet coated with paper, and then chill it
for 45 minutes or freeze it for 10 minutes, depending on your
preference, until it is firm and the plastic wrap is simple to remove.
Combine 14 cups of basil, fontina, and oregano to make the filling.
Two tbsps.Of the bread crumbs and Half tsps. Ofkosher salt should be
combined in another bowl. Create a 112-inch border around the
cheese mixture before placing it on the rolled-out dough. Sprinkle
with the breadcrumb mixture. Over the cheese, place half of the
tomatoes in an overlapped pattern. Add the last of the corn kernels,
season with salt, and top with the last of the bread crumbs. Sprinkle
some salt and freshly cracked black pepper on top of the second layer
of tomatoes. Gently pleat the dough's borders toward the center to
resemble a galette, then press to seal. Sprinkle with half tsps. Of
course, sea salt after brushing with egg wash.
After 20 minutes of baking, remove from the oven and sprinkle the
goat cheese crumbs over the middle. Lightly press the cheese into the
tomatoes. In the oven once more, bake the dish for an additional 20
minutes or until the crust is golden. After taking it out of the oven,
wait for at least 20 and possibly even up to 45 minutes. Slice and
serve the tart at room temperature after scattering the remaining basil
leaves over it.
8. Spinach, mushroom, and feta pie
Prep time: 45min | Serve: 8| Calories: 44.5kcal
Ingredients
Spinach-onion filling
Two tbsps. olive oil
1 bunch of green onions, coarsely chopped, including some green
parts
1 (10-ounce) package of frozen spinach, thawed and drained
¼ cup dry white wine
One tbsp. capers, rinsed and drained
Half tsp. kosher salt, plus more for seasoning
¼ teaspoon freshly ground white pepper, plus more for seasoning
1½ teaspoons minced fresh dill
6 ounces domestic feta, crumbled (rinsed if in brine)
8 ounces oyster mushrooms, torn into bite-sized pieces
8 ounces shiitake mushrooms, stemmed and chopped
¼ cup olive oil
Half cup (1 stick) of unsalted butter
1 cup toasted bread crumbs
One tbsp. minced fresh dill leaves
One tsp. dried thyme
Half tsp. sweet pimentón (Spanish smoked paprika)
Grated zest of 1 lemon
One tsp. salt
12 sheets of frozen phyllo pastry, thawed in the refrigerator
Instructions
In a wood smoker grill, prepare a medium heat fire (375°F). Apply
olive oil to an 8-inch spring form pan. In a sauté pan set over medium
heat, add the olive oil and onions to prepare the filling. For a further 5
minutes, add the spinach and continue to sauté. Cook the white wine
until it has mostly evaporated after being added. Add the salt, white
pepper, and capers. Add the dill, then turn the heat off and allow the
mixture cool. Add the feta and stir.
The mushrooms should be sautéed or baked separately until nearly
dry in Two tbsps, Of olive oil and a little salt. Get rid of the heat. If
necessary, season with white pepper and additional salt. Place apart in
various basins. In a small saucepan over medium heat, melt the butter
and add the remaining olive oil. Keep heated and set aside. In a bowl,
mix the salt, pimentón, zest, dill, and thyme with the breadcrumbs.
Place aside. Place the phyllo on a work surface, then cover it with a
damp paper towel and a kitchen towel. Lay one pastry sheet
lengthwise on a cutting board, then start brushing the edges with the
butter mixture from the center out. Sprinkle the bread crumb mixture
liberally over the dish. Put another sheet over the top and continue to
brush the surface with the butter mixture. Add more of the
breadcrumb mixture generously. Add a third sheet on top, then brush
it one more. Remove two inches or so from one short side. Place the
stacked sheets carefully in the spring form pan, pressing them all the
way to the bottom and draping the extra sheets over the pan's borders.
Add the shiitake mushrooms to the space.
Three more phyllo sheets, the remaining butter mixture, and the bread
crumbs should be layered on top as before. Remove two inches or so
from one short side. These sheets should be carefully positioned in the
spring form pan, pressing down over the mushrooms and draping the
extra sheets over the pan's borders. Half of the spinach-onion mixture
should be added. Re-do the phyllo layering and trimming process.
As before, layer in the pan before adding the oyster mushrooms.
Repetition of trimming, layering, and phyllo layers in the pan is
required. Add the leftover spinach-onion mixture to the center. Add
the breadcrumb mixture on top. To form the top crust and cover the
spinach-onion filling, fold all the excess draping phyllo into the
middle. Brush the top liberally with the butter mixture, then bake for
25 to 30 minutes, or until crisp and golden on top. After removing
 from the oven, let the spring form pan cool for 15 minutes before
removing the baked good. Warm wedges should be served.

9. Succulent smoked salmon

Prep time: 45min | Serve: 8-10| Calories: 44.5kcal
Ingredients
1 (2-pound) salmon fillet, skin on, pin bones removed
One tbsp. or so coarse sea salt, or as needed
One tsp. coarsely ground juniper berries (optional)
Two tbsps. minced fresh dill for garnish
Two tbsps. capers, for garnish
Instructions
Set up the wood pellet grill for indirect cooking. Use a plate setter
with the legs raised and a grate in place to separate the fish from the
heat source in the BGE scenario. If desired, soak 1 cup of apple wood
chips in water for thirty minutes before scattering them over the
charcoal ten minutes after it is lit. Close the BGE's lid while leaving
the top and bottom vents slightly ajar.
To cook on a wood pellet grill, lay a pizza stone over the flames,
followed by 2 fire brick pavers spaced about 8 inches apart on either
side of the pizza stone. Open the lower vents to 1/2 inch while closing
the lid. After two minutes, place the salmon fillet on a pizza screen or
perforated pizza pan. Place on the grate after seasoning with juniper
berries and sea salt. Pizza pans or grill screens should be balanced on
the fire brick pavers while utilizing a grill. 190°F for 30 to 35 minutes
with the lid closed or until the flesh feels somewhat firm to the touch
but appears wet. Only minimally should the flesh's color have
changed since it first started smoking. Bear in mind that you are
smoking, not roasting, the fish. With a fork, gently peel away a piece
of the meat from the thickest part of the fish to check its doneness.
It should have a uniform color and be quite wet. Only minimally will
the color have changed since it was placed on the fire. Take it out of
the oven or grill, then allow it to cool somewhat. To serve, slice
 thinly; remove with a knife or fish fork, leaving the skin on.
Refrigerate fish leftovers with the skin on for up to a week after
cooking. Serve with capers and dill as garnishes.

10. Olive oil–poached tuna with fennel, orange, and olive salad
Prep time: 45min | Serve: 8-10| Calories: 44.5kcal
Ingredients
One and a half pounds center-cut albacore tuna or yellowtail
Fine sea salt for rubbing
4 cloves garlic, cut into thick slices
1 bay leaf
Two tsps. capers drained and rinsed
4 strips of orange zest
2 fennel bulb fronds
⅛ teaspoon white peppercorns
Olive oil to cover (about 3 cups)
Salad
1 small fennel bulb, trimmed, cored, thinly sliced lengthwise
Half cup picholine olives, smoker-grilled and coarsely chopped
1 orange, peeled and segmented, juice reserved
Two tsps. Herbs de Provence
Two tbsps. coarsely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Dressing
¼ cup reserved poaching oil (from Olive Oil–Poached Tuna)
Two tbsps. Champagne vinegar
Kosher salt
Two cups of baby arugula
Two tbsps. chopped fresh flat-leaf parsley for garnish
Sea salt, for dusting
Instructions
In a wood pellet grill, start a low heat fire (190° to 210°F) and use a
grate to set up for cooking with indirect heat. Pat the tuna dry after
rinsing. Rub sea salt all over before letting it stand for an hour at
room temperature. Pick a glazed earthenware baking dish that is 8
inches wide and fits the fish tightly. Add the white peppercorns,
fennel fronds, orange zest, garlic, bay leaf, capers, and capers to the
dish.
Add enough olive oil to cover the tuna before placing it on top. Wrap
with aluminum foil firmly. Place on a grate and poach for 45 to 55
minutes, or until fully cooked, in an enclosed stove or oven over
indirect heat. Combine all of the salad's components in the meantime,
seasoning with salt and pepper to taste at room temperature, and set
aside. After 35 minutes, check the fish for doneness; it ought to be
firm to the touch on the outside and pink on the inside. Turn off the
heat and let the food cool for five minutes.
Break or cut the fish into serving-size pieces after draining it, saving
the olive oil. 3 to 4 tbsps. of the olive oil from the poaching should be
whisked with vinegar before dressing the salad. To taste and season as
necessary. Place some arugula on each plate, then add some poached
salmon pieces and the salad. Sprinkle with sea salt and add the
parsley as a garnish. Wine-Poa.
11. Wine-Poached Shrimp with Smoky Tomato Sauce
Prep time: 45min | Serve: 6| Calories: 44.5kcal
Ingredients
18 large shrimp in the shell, scored down the back and deveined
Two cups of dry white wine
Two cups of light vegetable or shrimp stock
2 cloves garlic, peeled Half tsp. fennel seeds
1½ teaspoons kosher salt
Smoky Tomato Sauce
Instructions
In a wood pellet grill, prepare a low-medium heat fire (225°F) for
cooking. Warm up the wine and stock together in a saucepan. Place
the shrimp in a small baking dish, then pour the stock and wine over
them. The broth should now contain garlic, fennel, and salt.
Tightly cover the dish and bake for 15 to 20 minutes, or until the
shrimp are a uniform pink color. Take the shrimp out of the liquid,
allow them to cool somewhat, and then take the shells off. Re-heat the
dish in the oven and cook until the liquid has been reduced by one-
third. For the sauce, set aside 1/4 cup of it. Just before serving, add
the shrimp to the remaining reduced liquid.
12. Smoky tomato sauce
Prep time: 45min | Serve: 6| Calories: 44.5kcal
Ingredients
4 tomatoes, seeded and halved
2 unpeeled shallots, halved
Three-fourth cup olive oil
Kosher salt
Half tsp. freshly ground black pepper
¼ cup reduced poaching liquid (from Wine-Poached Shrimp)
Juice of 1 lemon
 Two tbsps. white balsamic vinegar
Freshly ground white pepper
1 cup chopped fresh basil leaves
¼ cup chopped fresh mint leaves
Instructions
Create a wood pellet grill fire that is 400 degrees Fahrenheit hot.
Alternatively, if you're baking the shrimp, sauté the tomatoes and
shallots alongside them. To mark and cook them, put them on a grill
pan or grate.
Toss the tomatoes, shallots, salt, and black pepper with Two tbsps. Of
olive oil in a bowl to coat. For 15 minutes, or until the skins have
shriveled and the tomatoes have softened, grill the tomatoes and
shallots with the cut side down. Remove off the grill, then spread out
to cool to the touch on a baking sheet. After removing the tomato and
shallot skins, cut the vegetables. Juices included combined in a bowl
and reserved.
In a bowl, combine the poaching liquid, vinegar, and lemon juice. To
create an emulsion, mix in the remaining 12 cups of olive oil
gradually. Add salt and white pepper to taste and stir into the tomato
mixture. Add the chopped herbs and stir. For the flavors to meld, set
aside for 20 minutes. Dip the shrimp in the sauce.

13. Beer-Braised Short Ribs

Prep time: 45min | Serve: 4| Calories: 44.5kcal
Ingredients
3 pounds short ribs, cut into 2-inch pieces with the bone attached
Kosher Salt and black pepper
Two tsps. olive oil
2 large onions, sliced
2 carrots, peeled and chopped
1 stalk celery, chopped
2 cloves garlic, peeled
 2 Roma tomatoes, chopped
One tsp. caraway seeds
Two tsps. sweet Hungarian paprika 1 (12-ounce) bottle dark beer
Two cups rich chicken or beef stock, plus more as needed 8 sprigs
thyme
2 bay leaves
Instructions
In a wood pellet grill, prepare a medium-hot fire (400°F). The short
ribs should be dried. Sprinkle pepper on top of the meat after evenly
applying salt. On a grill or the bottom of a wood-fired oven, heat the
olive oil over medium-high heat in a sizable, heavy roasting pan or
clay baker. Add the meat, then brown it thoroughly all over. Short ribs
should be moved to a big plate and left alone. The roasting pan should
now contain the onions, carrots, celery, and garlic.
Cook the vegetables in the oven for about 20 minutes, stirring twice
or three times, or until they are tender and just starting to brown.
Stirring to scrape off the browned bits from the pan's bottom, add the
tomatoes, caraway seeds, paprika, beer, Two cups of stock, thyme,
and bay leaves. Incorporate the short ribs back into the pan, cover it,
and bake for around 2 12 hours in the front, cooler part of the oven,
occasionally monitoring to see if extra stock or water is required. To
caramelize the meat and minimize the liquid, uncover the short ribs
and bake for 30 minutes. Transfer the short ribs to a dish with care,
then wrap them in foil. Press the cooked vegetables with the back of a
large spoon to release extra liquid as you pour the braising liquid from
the pan through a sieve. Throw the vegetables away.
Skim the fat from the surface of the liquid after pouring it into a small
saucepan and bringing it to a boil. Once all the fat has been
eliminated, and the sauce has been reduced to the appropriate
thickness, keep gently simmering and skimming. Short ribs can have
their bones left in or removed before cooking.
14. Lone Star Barbecued Brisket

Prep time: 45min | Serve: 4| Calories: 41.5kcal

Ingredients
Rub
Three-fourth cup sweet Hungarian paprika
¼ cup freshly ground black pepper
¼ cup coarse sea salt or kosher salt
¼ cup sugar
Two tbsps. chili powder
Two tbsps. garlic powder
Two tbsps. onion powder
Two tsps. cayenne pepper
1 (10-to 12-pound) packer-trimmed beef brisket
Beer mop
1 (12-ounce) can or bottle of ale beer
Half cup cider vinegar
4 tbsps. canola oil
Two tbsps. Worcestershire sauce
½ onion, slivered, or 2 to 4 garlic cloves, minced
One tbsp. Rub (above)
1½ teaspoons coarsely ground pepper
 Pickled jalapeno slices, fresh jalapeno slices, Tabasco sauce, or other
hot sauce (optional)
Half cup water
Real Texas brisket sauce (optional)
One and a half cups of barbecued brisket drippings from sliced brisket
(above), supplemented with
bacon drippings if needed
Two tsps. Worcestershire sauce
One tsp. cayenne pepper
Instructions
In a small bowl, mix all the ingredients for the rub the night before
you intend to grill. For the mop, save One tbsp. of the rub. The
remaining rub should be distributed evenly and thoroughly rubbed
into the brisket. Refrigerate the brisket overnight in a sizable self-
sealing plastic bag. Remove the brisket from the refrigerator and let it
sit at room temperature, uncovered, for 45 minutes before starting the
barbeque. Turn on the smoker and raise the temperature to between
180° and 220°F. Put all the ingredients in a saucepan and cook over
low heat to make the mop. Place the brisket fat side up in the smoker
so that the liquids can help baste the meat.
Cook for 10 to 16 hours, or 60 to 75 minutes per pound of brisket,
until extremely tender. Baste the blackening chunk with the mop
about every hour. Take the meat out of the smoker and let it rest for
20 to 30 minutes at room temperature. Separate the slimmer bottom
section from the top fatty section. The two regions are separated by a
fat layer that is easy to see. Both portions should have any extra fat
removed before being thinly sliced against the grain. However, keep
an eye on the grain as you work because it can change course. As you
cut, collect all of the meat drippings.
Combine all the ingredients for the sauce in a bowl, then use a small
amount to moisten the meat before serving the remaining sauce on the
side.
15. Slow-roasted split turkey with citrus-chili glaze
Prep time: 45min | Serve: 8-10| Calories: 14.5kcal
Ingredients
1 half turkey, about 6 pounds
BRINE (OPTIONAL)
8 cups water
⅔ cup salt
⅔ cup sugar
Caja turkey rub
1 cup olive oil
Two tbsps. pimentón (Spanish smoked paprika)
⅓ cup packed light brown sugar
One tbsp. onion powder
Pinch of chipotle chili powder
6 cloves garlic, minced
½ tablespoon cumin seeds, toasted and ground
One tbsp. kosher salt
½ tablespoon freshly ground black pepper
Citrus-chili glaze
Two tbsps. olive oil
One tbsp. minced garlic
One tbsp. cascabel chili powder
¼ cup light corn syrup
¼ cup orange blossom honey
¼ cup ponzu sauce, or Two tbsps. each freshly squeezed lime juice
and lemon juice
Two tbsps. freshly squeezed lime juice
Two tbsps. freshly squeezed orange juice
Instructions
To brine the turkey, combine all the brine ingredients in a large
nonreactive container and submerge the turkey completely.
Refrigerate for at least 4 to 6 hours or overnight. Rinse and let it come
to room temperature. To make the rub, combine all the rub ingredients
in a bowl. Rub the split turkey generously with the rub and set aside
at room temperature for 30 minutes. To make the glaze, heat the olive
oil in a saucepan over medium heat and sauté the garlic for 30
seconds.
Add the chili powder and sauté for 30 more seconds. Increase the
heat, add the remaining ingredients, and cook until reduced to a light
syrup. Strain and let cool to room temperature. Place the turkey, skin
side up, in the La Caja China box roaster on a rack over a drip pan.
Cover with the lid, add charred wood, and light. If you are roasting
this turkey in a Big Green Egg or wood-fired oven, prepare a
medium-hot fire (325°F) and roast covered on a rack. After 1 hour,
remove the lid, turn the turkey over, cover again, add more char wood
as needed, and cook for 15 minutes.
Remove the lid and brush both sides of the turkey with the glaze.
Place a probe thermometer into the turkey breast, return the lid, and
roast until the thermometer registers 170° to 175°F. Remove from the
heat and set aside on a baking sheet. Brush again with the glaze and
let rest for about 20 minutes. Carve and serve.

16. Milk-braised pork with mushroom-artichoke ragù

Prep time: 45min | Serve: 6| Calories: 64.5kcal
Ingredients
1 (3-to 4-pound) boneless pork shoulder, some fat trimmed
Kosher salt and freshly ground black pepper
Two tbsps. olive oil
2 onions, coarsely chopped
3 juniper berries, crushed
2 bay leaves
2 sprigs of rosemary or savory
2 cloves garlic, thinly sliced
3½ cups whole milk
MUSHROOM-ARTICHOKE RAGÙ
Two tbsps. olive oil
2 pounds mushrooms (chanterelles, cremini, or shiitakes), sliced (if
using shiitakes, stem
the first)
One and a half cups fresh or thawed frozen artichoke hearts
3 cloves garlic, thinly sliced
1 cup dry white wine
One tsp. kosher salt
Half tsp. freshly ground black pepper
Grated zest of 1 lemon
¼ teaspoon freshly ground nutmeg
Half cup walnuts, toasted and chopped
Instructions
In a wood pellet grill, prepare a medium fire (325°F). Put salt and
pepper on the pork to season it. In a Dutch oven or large pan, heat the
olive oil over medium-high heat until it shimmers. Pork should be
added and seared until well-browned all over. Put the pork on a platter
and reserve. Remove all of the fat from the pot except for 3
tablespoons. Once more over medium heat, add the onions, juniper
berries, bay leaves, and rosemary and cook for about 5 minutes, or
until the onions are soft.
After adding it, sauté the garlic for about 3 minutes, or until it turns
faintly yellow. Add the milk and put the pork back in the pot. For a 2-
hour braise, cover the pan and cook it in the oven, flipping the pork 2
or 3 times. In the meantime, prepare the ragù by shimmering the olive
oil in a small Dutch oven or heavy casserole over medium heat. Add
the artichoke hearts and mushrooms, cover, and simmer for 15
minutes in the oven. Remove the lid and stir in the wine, garlic, salt,
and pepper. For 10 more minutes of cooking, cover the pan and put it
back in the oven. Stir occasionally. After 15 minutes, remove the
cover and continue cooking the artichoke hearts until they are soft and
 part of the fluids have gone. After taking it out of the oven, add the
lemon zest. To taste and season as necessary. Keep heated and set
aside.
After two hours, uncover the pork and simmer for another 30 minutes,
or until the meat is soft to the fork. Place aluminum foil over the roast
before transferring it to a dish. Take the juniper berries, rosemary, and
bay leaves out of the milky sauce. Remove any extra fat by skimming
the top. The cooking process will have caused the milk to curdle. The
sauce should be blended with an immersion blender until it is smooth.
Add the walnuts and nutmeg. Heat through in the oven one more. To
taste and season as necessary. The sauce should be spooned on top of
the sliced meat before serving. Add the ragù to the dish.

17. Lamb Braised in Yogurt with Onions and Tomatoes

Prep time: 45min | Serve: 4| Calories: 34.5kcal
Ingredients
2½ pounds boneless lamb stew meat, cut into 1-inch cubes
MARINADE
1 cup plain whole-milk yogurt
Juice of 1 lemon
One tsp. cumin seeds
Half tsp. salt
4 tbsps. olive oil, plus more for rubbing
Kosher salt and freshly ground black pepper
3 large unpeeled cloves of garlic
5 large ripe tomatoes
2 poblano or large jalapeno chili s
1 pound white onions, shredded (4 cups)
One tbsp. cumin seeds
Pinch of red pepper flakes
One tsp. ground allspice
 Half tsp. ground ginger
Splash of red wine vinegar
3 cups chicken stock
5 cups whole-milk yogurt, drained overnight through a fine-mesh
sieve
5 teaspoons cornstarch
Chopped fresh flat-leaf parsley for garnish
Instructions
Place the lamb in a sizable plastic bag that self-seals. The marinade
ingredients should be combined, then added to the bag. Lamb should
be marinated for two hours at room temperature or all night in the
fridge. If refrigerated, wait 30 minutes for it to reach room
temperature before using it. In a wood pellet grill, prepare a medium
heat fire (325°F). Dry off the meat by draining it. Olive oil and salt
and pepper dusting are applied. In a dry cast-iron skillet over high
heat, roast the garlic, tomatoes, and poblano chili s until the skins are
roasted and blistered.
Place on a plate and allow to cool until the touch. Toads and chili s
should be peeled and seeded. Chop everything up finely. In a
nonreactive skillet over medium heat, warm the olive oil until it
shimmers. Add the onions, ginger, allspice, red pepper flakes, and
cumin, and sauté for 5 minutes. Place the lamb on top of the mixture
after adding the vinegar and chopped vegetables. To the stock, add
11Two cups. Over the lamb, spoon some of the onion mixtures. Cook
the vegetables for 45 minutes, or until they have slightly melted, in
the oven, covered securely with a lid or aluminum foil. Combine the
drained yogurt and cornstarch in a bowl.
Combine the lamb with the leftover stock and the yogurt mixture that
has been drained. For a further 30 minutes, or until the lamb is tender
to the fork, cook covered in the oven. At this point, the sauce will
appear to be curdled. The sauce should be smoothed out with a hand
blender before being returned to medium heat, uncovered, for 15
minutes to thicken. Remove the lamb to a platter. Add the lamb that
 has been braised, cover with some of the sauce, and reheat the dish in
the oven uncovered. With the sauce on top and parsley as a garnish,
serve the lamb hot over the couscous.

18. Provençal Chicken

Prep time: 45min | Serve: 6| Calories: 4.5kcal
Ingredients
1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely
ground
Two tsps. herbs de Provence
One tsp. Kosher salt, plus more for seasoning
Half tsp. freshly ground black pepper, plus more for seasoning
3 bone-in chicken breasts, halved crosswise
3 bone-in chicken thighs, halved crosswise
¼ cup olive oil
6 shallots, peeled and halved
8 unpeeled cloves of garlic
12 smoker-grilled prunes
Two tbsps. picholine or other green olives with smoker-grills
One tbsp. capers drained and rinsed
One tbsp. fennel seeds
1 cup dry rosé or white wine
One tbsp. honey
1 orange, cut into 6 wedges, juice reserved
Instructions
In a wood pellet grill, prepare a medium heat fire (325°F). In order to
retain the heat throughout the cooking process when using a wood-
fired oven, keep a small fire (one small log) blazing in the far left rear
of the oven. In a bowl, mix together the bread crumbs, herbs de
Provence, and One tsp. Salt, and Half tsps. Pepper.
 Pat the chicken dry before coating it with the bread crumbs and
placing it on a baking pan. The chicken should be browned evenly on
all sides in a sizable cast-iron pan or shallow clay baking dish that has
been heated over medium heat. Transfer the chicken to a shallow
ceramic baking dish or a cast-iron skillet with a ceramic coating. Add
the fennel seeds, shallots, garlic, prunes, olives, and capers. Pour the
liquid over the chicken after combining the wine, honey, and any
orange juice that was set aside. Include more pepper and salt. Bake
for 45 minutes, or until the chicken is cooked and the stew is
bubbling, closely covered with a heavy ovenproof lid or aluminum
foil.
For an additional 15 minutes, caramelize the chicken, remove the
cover, arrange the orange wedges around the chicken, and skin side
up. Before serving, take the dish out of the oven and let it rest for ten
minutes.
19. Clambake in a Box
Prep time: 45min | Serve: 20| Calories: 3.5kcal
Ingredients
Six chicken halves refrigerated
Hot crusty bread
Twenty ears corn
Two cups of unsalted butter
Four dozen clams
Three pounds potatoes
Instructions
Place six to eight inches of seaweed inside the China box roaster. Put
the chicken on the side of the pig rack and place it on top. A probe
thermometer should be inserted into the chicken breast. Light the
charcoal by placing the grate and lid on it. One hour of roasting.
To hold all the clams, construct a cheesecloth or burlap bag with two
layers. Open the box's lid, then place the bag on the rack next to the
chicken without touching it. On the other side of the chicken, arrange
 one or two perforated pizza pans or screens and then add the potatoes
and corn.
Add a second, thin layer of seaweed over everything. As instructed,
replace the lid and add another layer of charcoal. 45 minutes of
roasting time, or until the probe thermometer reads 175°F verify the
doneness of the potatoes. With the lid off, allow steam to escape for
approximately 15 minutes. Serve the meal straight from the box, or
spread seaweed on a dish, arrange the food on it, and then serve. For
dipping, serve with warm, crusty bread and melted butter.

20. Overnight beef chili Colorado

Prep time: 45min | Serve: 8-10| Calories: 44.5kcal
Ingredients
6 dried ancho chili s
6 slices of bacon, diced
1 large onion, chopped (Two cups)
5 pounds beef brisket, trimmed and cut into 3-inch cubes
Kosher salt, for seasoning, plus One tsp.
Freshly ground black pepper
1 habanero chili, stemmed and seeded (optional)
6 cloves garlic, peeled
Two tsps. cumin seeds
One tsp. dried oregano
One tsp. ground coriander
Two tbsps. chili powder
1 (14½-ounce) can of fire-roasted diced tomatoes with green chili s
1 (12-ounce) bottle of Mexican beer
Chopped stems from 1 bunch of cilantro
4 mild green chili s, fire-roasted, peeled, seeded, and diced, or 1 (7-
ounce) can dice fire-
roasted green chili s
Garnishes
Half cup of fresh cilantro leaves
1 cup finely chopped sweet red onion
One sliced avocado
Shredded Monterey Jack cheese
Warm corn or flour tortillas for serving
Instructions
Cut the ancho chili s into pieces. Place the chili s in a bowl after
removing the seeds and stems. To soak for at least 30 minutes or up to
several hours, cover with boiling water. In a wood-fired oven, prepare
a medium heat fire (350°F). Over medium heat, cook the bacon in a
big Dutch oven until it starts to brown. After adding, sauté the onion
for 5 minutes. Add salt and pepper to taste when preparing the meat.
Add the meat after turning off the heat in the pot. Blend the soaked
chili s with around 12 cups of the soaking liquid (save the remaining
liquid to add to the pot later if needed).
Add the chili powder, habanero, garlic, cumin, oregano, and
coriander, along with One tsp. of kosher salt. Pour over the meat after
being blended into a puree with the tomatoes, lager, cilantro stems,
and green chilies. To evenly coat the meat and combine the
ingredients, stir well. Place in the oven with the pot covered. To keep
the heat in the chili for up to 12 hours or until the beef is tender to the
fork, close the oven door. The pot is out of the oven. In order to
remove the congealed fat, either skim the extra fat from the chili's
surface or chill the chili overnight in the refrigerator. Use salt and
pepper to taste to season.
Warm up the chili gently. Warm tortillas for rolling and dipping, along
with the toppings on the side, should be served in bowls.
21. Wood-smoked cheese fondue
Prep time: 45min | Serve: 6-8| Calories: 14.5kcal
Ingredients
Two and a half cups of dry white wine
 One and a half tbsps. Cornstarch
Kosher salt
Three cups of shredded Italian fontina cheese
One tbsp. water
One-fourth tsp. nutmeg
Three tbsps. Kirsch liqueur
Three cups of shredded Gruyère cheese
1 loaf of artisan bread
Six cloves of garlic, thinly sliced
Instructions
In a wood pellet grill, prepare a medium heat fire (325°F). In a tiny
clay or cast-iron pot with a cover, combine the wine and garlic. For
around 20 minutes in the oven, cook the garlic with the cover on.
Once the garlic has melted, remove the lid and bake for a further 10
minutes. Take the garlic out of the oven and crush it. To thicken the
mixture, combine the water and cornstarch to make a slurry.
Add the cheeses after stirring, then put the pan back in the oven to
melt them. Stir everything together before adding the optional Kirsch,
nutmeg, and salt to taste. If the sauce has reduced too much, add a
little water. Take out of the oven, then keep hot on a hibachi or
tabletop burner. A small plate and a fondue fork should be provided
for each individual. A piece of bread should be placed on a fondue
fork, dipped into the cheese, and then brought up and twirled to
remove the extra cheese.

22. Braised Cauliflower, Potato, and Onion Curry

Prep time: 45min | Serve: 6-8| Calories: 4.5kcal
Ingredients
Two tbsps. canola oil
2 onions, chopped
½ jalapeno chili, seeded and minced
¾-inch piece of fresh ginger, peeled and minced
 4 cloves garlic, minced
One tsp. brown mustard seeds
Half tsp. cumin seeds
1½ teaspoons coriander seeds
2 whole cloves
4 whole peppercorns
One tsp. kosher salt
Half tsp. ground turmeric
Half tsp. Indian (hot) paprika
One and a half cups coconut milk
Half cup water
1 pound of potatoes, peeled and cut into large pieces
1 head cauliflower (2 pounds), broken into bite-sized florets
Instructions
In a wood pellet grill, prepare a medium heat fire (325°F) in a small
skillet over medium heat, and heat Two tbsps. Of the oil, then sauté
the onions for 3 minutes, or until they are translucent. Cook the ginger
and jalapeno for two minutes after adding them. Add the garlic, stir,
and simmer for an additional two minutes. Place aside. The mustard
seeds, cumin, coriander, cloves, and peppercorns should be sautéed in
the remaining One tbsp. oil in a glazed clay pot over medium heat
until aromatic. Take out the spices, then set aside the pan.
Blend the mixture of onions, sautéed spices, salt, turmeric, and
paprika. Pour in 1 cup of the coconut milk or enough to make a thin
paste while the machine is operating. Place the mixture and water in
the previously used glazed clay pot for the spices. Add the potatoes
after stirring, cover, and bake for 7 minutes. At this point, the potatoes
should only be partially cooked.
Add the remaining coconut milk along with the cauliflower. If extra
water is required to thin, do so. For about 20 minutes, or when the
veggies are cooked, and the flavors are well-balanced, cover and
reheat the dish in the oven. To allow the meal to incorporate some of
the taste of the wood, uncover and bake for a further five minutes.
Whether hot or cool, serve.
Chapter 9: Wood Pellet Grill Sweets and Desserts

1. Apple-Prune Galette
Prep time: 45min | Serve: 6-8| Calories: 144.5kcal
Ingredients
Dough
1¼ cup unbleached all-purpose flour
Half tsp. fine sea salt
Two tbsps. sugar
 9 tablespoons cold unsalted butter, cut into small pieces
4 tbsps. cold water
Filling
6 or 7 smoker-grilled prunes, coarsely chopped
1 pound flavorful baking apples, such as Gravenstein or Braeburn
Two tbsps. sugar
Two tbsps. Calvados, Armagnac, or Cognac
One tbsp. sugar, for sprinkling
Instructions
In a wood pellet grill, prepare a hot fire (450°F). Combine the flour,
salt, and sugar in a bowl to make the dough. Whisk the mixture
together. Rub or cut the butter into the flour with your hands or a
pastry blender until some of it is in flakes and the rest is the size of
peas. To wet the dry ingredients, add the water One tbsp. At a time
while stirring. Create a ball out of the dough. Even with some butter
streaks, it will still appear a touch shabby. The dough should be
divided into two parts, each of which should be flattened into a disc
and wrapped in plastic. Place in the fridge for up to 3 days or at least
an hour. The extra dough disc can be frozen for up to a month. Cover
the prunes with hot water and let them soak for 15 minutes to produce
the filling. Peel and core the apples, then slice them into 1/8-inch
pieces while the prunes are soaking. Delete the prunes. They should
be combined with the apples in a bowl, along with the sugar and
booze. Roll out 1 disc of the dough into a 14-inch circle on a board
dusted with flour. Transfer the disc to a pizza peel covered in
cornmeal. Place the fruit in the center, leaving a 2-inch dough border
exposed. As you go around, pleat the dough to seal as you fold it over
the fruit. Add One tbsp. of sugar to the dough that has been folded
over. Directly transfer the galette from the peel onto the woodfired
oven's hearth. Bake for 25 to 30 minutes, or until the crust is golden
and the apples are tender to the tip of a knife.

2. Apricot Tart with Lavender Crème Anglaise

Prep time: 45min | Serve: 6-8| Calories: 44kcal
Ingredients
Pastry dough
2¼ cups all-purpose flour
⅓ cup almond flour or finely ground almonds
Two tbsps. sugar
Half tsp. finely grated nutmeg
One tsp. salt
Three-fourth cup (1½ sticks) cold unsalted butter, cut into small
pieces
Half cup ice water
Filling
12 ounces dried California or Turkish apricots
¼ cup amaretto or Grand Marnier liqueur
2½ cups water
Three-fourth cup orange marmalade plus Two tbsps. water
¼ cup turbinate sugar
Half cup sliced almonds
Lavender Crème Auglaize
Instructions
In a wood pellet grill, prepare a medium heat fire (350°F). The dry
ingredients should be combined in a big basin or food processor to
produce the dough. When the butter is the size of peas, rub or chop it
using your fingertips or a pastry blender. Add half of the ice water
gradually while stirring until the dough forms a ball. Only add a little
extra water if necessary. Avoid overworking the dough. Form the
dough into a disc on a floured surface, wrap it in plastic wrap, and
chill for 30 minutes or overnight. In a small saucepan, combine the
apricots, amaretto, and water. Cook over low heat for about 20
minutes or until the apricots are ripe and mushy. Turn off the heat,
drain, and then reserve. On a lightly dusted surface, roll out the dough
 to a 12-inch round that is about 1/8 inch thick. Fit into a detachable
bottom 10-inch tart pan. Roll the top with a rolling pin to get rid of
the extra dough. Pie weights or dried beans should be placed inside
the tart shell after it has been lined with parchment paper. Prebake the
pan for 15 minutes in the oven. Before filling, remove from the oven
and allow cool for 10 minutes. Insert a small piece of wood into the
fire to raise the oven's temperature to 375°F. The apricots should fan
out across the crust, with each slice covering the others by a half-inch.
Orange marmalade and water are warmed to a spreadable consistency
over low heat. Overlay over top of the apricots. Top with the almonds
once the turbinado sugar is sprinkled on. Bake for 20 to 30 minutes,
or until brown, on a baking sheet. After taking it out of the oven, let it
cool for at least 15 minutes. Remove from the tart pan once it has
cooled, portion, and serve with the crème anglaise on top.

3. Lavender crème anglaise

Prep time: 45min | Serve: 6-8| Calories: 75kcal
Instructions
Two cups of heavy cream
1 cup half-and-half
⅓ cup finely ground Lavender Sugar
⅓ cup wildflower honey
Two tbsps. dried lavender buds
4 large egg yolks
Instructions
In a nonreactive saucepan, mix the cream, half-and-half, sugar, and
honey. Stirring with a rubber spatula or wooden spoon will help the
sugar and honey dissolve when the mixture is heated over medium-
low heat to just below the boiling point. Add the lavender after
removing it from the heat. For 10 minutes, cover and let steep.
Pressing the lavender with the back of a big spoon to release the juice,
pour the mixture through a fine-mesh sieve into a dish. Throw away
the lavender. Refill the pot with the flavored cream. Reheat the pan to
 just below boiling point over a medium-low heat source. Egg yolks
are whisked in a small bowl. To temper, the eggs, gradually whisk 1
cup of the hot cream into the yolks. Stir continuously as you add the
mixture to the pan with the remaining cream, cooking the custard
until it thickens and coats the back of a wooden spoon. Eggs will
curdle if the mixture is allowed to boil. Remove from the heat and
pour into a sizable stainless steel bowl after passing through a fine-
mesh screen. For a few minutes, gently stir the custard to allow it to
cool. Until ready to serve, cover with plastic wrap, pressing it firmly
on the custard's surface. It may be stored for the night.

4. Breakfast Focaccia with Grapes and Figs

Prep time: 45min | Serve: 6-8| Calories: 75kcal
Ingredients
Dough
One tbsp. active dry yeast
Two cups of warm water (105° to 115°F)
Half cup olive oil
Two tsps. kosher salt
4 cups all-purpose flour
Topping
4 tbsps. blood orange olive oil (see Citrus Olive Oil)
One tbsp. Minced fresh rosemary
Two tbsps. vanilla turbinado sugar (see Vanilla Turbinado Sugar)
Half cup red seedless grapes halved
Half cup figs, quartered
¼ cup Candied Orange Peel
Instructions
Pour the yeast over the warm water in a large basin to produce the
dough. Stir to combine the yeast, then allow it to stand for 5 minutes
or until frothy. Salt and 1/4 cup of olive oil should be combined. To
create a soft dough, whisk, then add half a cup of flour at a time.
 Then, roll the dough into a ball on a board that has been lightly dusted
with flour. Place the dough in a sizable, lightly oiled bowl and turn it
to evenly distribute the oil. One to eleven and a half hours should pass
as the bowl rises in a warm location with a damp towel or plastic
wrap covering it. In a wood pellet grill, prepare a medium-hot fire
(425°F). A 12 by 17-inch baking pan should be lightly oiled. Stretch
the dough to cover as much of the pan as you can after placing it
there. Stretch once more and dimple the top. 15 minutes should be
allotted for resting; cover with a towel. Sprinkle the rosemary and
One tbsp. of vanilla turbinado sugar over the dough after brushing it
with Two tbsps of orange olive oil. Gently press the candied orange
peel, figs, and grapes into the dough. Repeat the dough dimpling. For
another 15 minutes of rest, cover with a towel. Place in the oven after
adding the final little vanilla turbinado sugar. Bake for 20 to 25
minutes or until golden brown. After taking it out of the oven,
sprinkle it with the leftover orange olive oil. After 10 minutes, take
off the baking pan and cool further on a wire rack. Slice into
rectangles or squares that are appropriate for serving.

5. Candied orange peel

Prep time: 45min | Serve: 1| Calorie: 12.5kcal
Ingredients
1 orange, scrubbed
1 cup simple syrup
Half cup sugar
Instructions
Peel the fruit's zest and a portion of the white smoker-grill in strips
using a vegetable peeler. Peel is cut into 1/8-inch-wide strips. Put in a
non-reactive saucepan and add the simple syrup to cover. Cook for 15
minutes after bringing to a low simmer on a wood pellet grill. Spread
after draining on a baking sheet lined with paper. Toss with the sugar,
then leave it out in the open to dry for the night. Add to an airtight
container along with half the sugar. For later usage as a garnish or as
flavored sugar, save the leftover citrus oil-infused sugar in a different
jar.
 Chapter 10: Wood Pellet Grilling and Roasting

1. Grilled cilantro-mint naan

Prep time: 1hr25mins | Serve: 10 | Calories: 416kcal
Ingredients
Dough
Two tsps. sugar
Four tsps. baking powder
Half cup whole-milk yogurt
Five cups flour
Four tsps. kosher salt
One and one-fourth cups of warm water
One-fourth cup of peanut oil or canola oil
One large egg
Filling
Half cup of fresh mint leaves
1 clove of garlic, chopped
One tbsp. chopped fresh ginger
One and a half cups cilantro
One tbsps. peanut oil or canola oil
 One-fourth cup of raw cashews
One tsp. kosher salt
Four ounces of clarified butter for brushing
Instructions
Make the dough by mixing water, oil and all dry ingredients.
Spread like a naan. Now apply the butter mix with garlic seasonings
and herbs.
Cook on a wood pellet grill.

2. Tuscan grilled pizza with escarole

Prep time: 1hr | Serve: 10 | Calories: 505kcal
Ingredients
2 cloves garlic, minced
4 tbsps. extra-virgin olive oil, plus more for brushing
Three-fourth cup shredded mozzarella cheese
Three-fourth cup shredded Italian fontina cheese
¼ cup pine nuts Leaves from 1 head escarole, cut into 1-inch-wide
strips
Two tsps. balsamic vinegar
Pinch of red pepper flakes, Salt and black pepper
Joanne Weir’s Pizza Dough
Half cup pitted niçoise olives, coarsely chopped
Instructions
Prepare a wood pellet grill with a hot fire (475 to 500°F).
In a small bowl, combine the garlic and Two tbsps. Of the olive oil.
Set aside for 30 minutes. In a bowl, mix the fontina and mozzarella.
Pine nuts should be heated in a sizable skillet over high heat for one
to two minutes, occasionally turning, until brown. Take out of the pan
and place aside.
 In the same pan, heat the remaining Two tbsps of olive oil on
medium. Escarole is added, and it is cooked for 1 to 2 minutes while
being stirred occasionally. Red pepper flakes and vinegar are added.
Use salt and pepper to taste to season. Place aside. Create two equal
balls of dough by dividing the mixture into two equal pieces. Don't
overwork the dough. One ball should be rolled into a 10- to 11-inch
circle. Place the dough on a baking sheet that has been lightly oiled
and drizzles olive oil over the top. Continue by using the second
dough ball.
Bring the dough, toppings, and grill to the table. Place one pizza
round on the grill with the oiled side up. Cook the grill for 5 minutes
with the cover on. The indicated side should be brushed with the
garlic-infused oil to within a half-inch of the edge before flipping the
pizza over. Remove the pizza from the heat source. On top of the oil,
sprinkle half of the combined cheeses. Spread equally on top and
sprinkle with the remaining escarole, pine nuts, and olives. Bake with
the cover on for about 7 minutes, or until golden and crisp. Make a
second pizza by repeating the process with the remaining ingredients.

3. Joanne weir’s pizza dough

Prep time: 1hr30mins | Serve: 10 | Calories: 283.8kcal
Ingredients
Two tsps. active dry yeast
Three-fourth cup plus
Two tbsps. warm water (105° to 115°F)
Two cups of unbleached bread flour
One tbsp. extra-virgin olive oil
Half tsp. salt
Instructions
Mix the yeast with one-fourth cup of warm water and one-fourth cup
of flour in a small bowl. Set aside for 30 minutes.
Add the salt, cup plus half a teaspoon of warm water.
The dough needs to be well-mixed.
 Turn out onto a floured surface and knead for 7 to 8 minutes, or until
the dough is elastic, smooth, and slightly tacky to the touch. Place in a
bowl that has been lightly oiled, turning to coat.
Allow rising until it has doubled in volume, about 1 to one and a half
hours, in a warm location, covered with a moist towel or plastic wrap.
Alternately, let the dough rise overnight in the refrigerator.
Bring the dough to room temperature the following day.

4. Grilled flank steak with red peppers and fontina cheese

Prep time: 35mins | Serve: 6 | Calories: 460kcal
Ingredients
1 (1½-to 2-pound) flank steak
Kosher Salt and black pepper
Gremolata stuffing
1 cup coarsely chopped fresh flat-leaf parsley
¼ cup julienned fresh basil
6 cloves garlic, blanched and minced. Grated zest of 1 lemon
⅓ cup bread crumbs or panko (Japanese bread crumbs)
Half tsp. red pepper flakes
Half tsp. kosher salt
Two tbsps. olive oil, for moistening
2 red bell peppers, roasted and peeled (see Wood-Roasted Red Pepper
Wine Sauce)
Two cups of packed spinach leaves
8 ounces Italian fontina or Monterey Jack cheese, thinly sliced Olive
oil, for brushing
Wood-Roasted Red Pepper Wine Sauce
Instructions
In a wood pellet smoker-grill or grill, build a hot fire that is between
475° and 500°F. By cutting almost through the steak horizontally
(again, with the grain), leaving the two sides linked by a half-inch,
 you can butterfly it. Salt and pepper the cut meat lightly after opening
it up and flattening it. The meat should be pounded to a reasonably
uniform thickness. Place aside.
Put all the ingredients for the gremolata stuffing in a basin. Two tbsps.
They are set aside for garnish.
The roasted red peppers were divided into 4 thick slabs. Over the
opened steak, arrange the spinach leaves. Place the red pepper slabs
first, then the cheese pieces. Add some gremolata stuffing on top. The
steak should be securely rolled longitudinally. Every three inches or
so, bind the coiled steak with kitchen string. Apply olive oil to the
surface and sprinkle with a little salt and pepper.
In the wood pellet smoker-grill or on the grill, place the meat on a
grate and turn it after about 10 minutes to brown all sides. When an
instant-read thermometer put in the center reads 120° to 130°F,
remove the pan from the heat source and continue to cook for another
20 to 25 minutes. When it reaches 130° to 58°Con, an instant-read
thermometer is put in the center, transferred to a carving board, tent
lightly with aluminum foil, and allowed rest for 10 minutes. Slice into
rounds 12 inches thick, top with the gremolata you saved, and serve
with the wine sauce.

5. Grilled pork loin stuffed with chard, fennel, and olives

Prep time: 3hrs50mins | Serve: 6 | Calories: 542kcal
Ingredients
Brine
⅓ cup salt
⅓ cup sugar
4 cups water, at room temperature
1 (3-pound) pork loin, boned
Stuffing
4 to 6 large Swiss chard leaves, stemmed
¼ cup olive oil, plus more for brushing
 1 pound green garlic or leeks, trimmed and sliced lengthwise
1 medium fennel bulb, thinly sliced and chopped
1 cup picholine olives, pitted and finely chopped
1 cup dry white wine Grated zest of 1 orange
Half cup chopped fresh flat-leaf parsley
Two tsps. fennel seed
Kosher salt and freshly ground white pepper Olive oil, for brushing
Toasted Walnut Sauce
Instructions
In a wood pellet grill, start a hot fire (450°F).
Dissolve the salt and sugar in the water to create the brine. Refrigerate
for two to three hours after adding the pork loin to the brine. The pork
loin should be rinsed, dried with paper towels, and let warm up.
The chard leaves should be blanched for one minute in salted water
before being placed immediately in a dish of ice water to produce the
stuffing. Leaves should be drained and dried on paper towels. Green
garlic is added to a sauté pan that has been heated with one-fourth cup
of olive oil over medium heat on a wood pellet smoker grill. Add the
fennel bulb and simmer for a further 7 minutes, or until the fennel is
soft. Cook until soft, about 5 minutes. Wine and olives are added.
Cook the wine almost to evaporation. Add salt and pepper to taste,
along with the orange zest, parsley, and fennel seed. Place aside.
After unrolling the pork, cut any excess fat. Cut the pork into thirds
lengthwise, stopping around 12 inches from the inside. Lay the pork
flat after opening. Placing plastic wrap over the pork, flatten it with a
small pan or flat meat pounder to an equal thickness of about 12
inches. Add a little pepper and salt for seasoning. To line the pork,
spread the chard leaves that have been blanched. To within half an
inch of the edges, cover the chard with the fennel stuffing mixture.
Starting with one long side, roll the pork up jelly-roll style and tie
with kitchen string every two inches.
 Apply a thin layer of olive oil and generously season with salt and
pepper. Place the pork on the grill and turn it around after
approximately 10 minutes, or until all the sides are brown and just
barely crisp. Place the roast on the grill's side, away from the flames.
For 20 minutes, or until the roast is evenly browned and an instant-
read thermometer placed into the flesh (not the stuffing) reads 145°F,
cover the pan and cook, rotating the meat approximately every 5
minutes. After moving the meat to a cutting board, cover it loosely
with aluminum foil and give it 15 minutes to rest. Cut the meat into 1-
inch-thick circles after removing the strings. Serve with the walnut
sauce on top.

6. Toasted walnut sauce

Prep time: 20mins | Serve: 4 | Calories: 542kcal
Ingredients
2 slices of day-old white artisan bread, such as Pugliese, levain, sweet
baguette
2 to 3 cups of whole milk
Two cups (8 ounces) walnut halves or pieces, toasted
4 cloves roasted garlic
One tbsp. fresh thyme leaves
Kosher salt and freshly ground white pepper
⅓ cup olive oil
Red pepper flakes (optional)
Instructions
Put just enough milk on the bread to cover it. Add the mixture of
walnuts, garlic, and thyme to a food processor.
To make a paste, pulse. Add white pepper and salt to taste.
Add the olive oil while the machine is running. To produce a sauce-
like consistency, add milk as needed. To taste, add red pepper flakes.
Use right away or store in the fridge for up to a week.
7. Mediterranean lamb kebabs with pomegranate glaze
Prep time: 2hrs40mins | Serve: 8 | Calories: 433kcal
Ingredients
Marinade
Half cup chopped onion
Kosher salt
One and a half teaspoons of ground cumin
Two tsps. sweet Hungarian paprika
Half tsp. chopped fresh ginger
Four cloves of garlic, chopped
One tsp. freshly ground black pepper
One tbsp. tomato paste
Twenty-four bay leaves
Two tbsps. olive oil
Two tbsps. pomegranate molasses or concentrate
Three pounds of boneless lamb shoulder
One-fourth cup of chopped pistachio nuts
Thirty-six dried Turkish apricot halves
Instructions
Mix and blend all veggies and herbs, and spices together to make a
rub. Then, pulse to combine the tomato paste and pomegranate
molasses. Drizzle the olive oil into the machine while it is running to
mix.
The lamb should be placed in a dish, covered with half of the
marinade, and let stand for two hours at room temperature or
overnight in the refrigerator. The remainder of the marinade should be
set aside for a grilling glaze.
In a wood pellet grill, start a hot fire.
Before cooking, take the lamb out of the refrigerator 30 minutes
beforehand.
 30 minutes of water soak time for 16 wooden skewers. On the
skewers, alternately thread the lamb, bay leaves, and apricot halves.
Salt the lamb just a bit. The reserved marinade should be boiled for
five minutes in a small pan.
For medium-rare, grill the skewers for about four minutes on each
side. While cooking and after it has been taken off the heat, continue
to brush on the marinade. Put the skewers in a line on a plate and top
with pistachios.

8. Grilled duck breasts with lavender-herb rub

Prep time: 50mins | Serve: 6 | Calories: 297.4kcal
Ingredients
Two tbsps. herbes de Prwood pellet smoker-grille
Two tbsps. fresh or dried lavender buds
One tbsp. coriander seeds
One tsp. fennel seeds
Half tsp. cracked black peppercorns Grated zest of 1 orange
2 (1-pound) Muscovy duck breasts
Kosher salt
One tbsps. olive oil
Two tbsps. freshly squeezed orange juice
Freshly ground white pepper
3 cups baby greens
Instructions
Using a spice grinder, grind the herbs and spices to a very fine
powder. Orange zest and the ground herbs and spices should be
combined in a small basin.
Score the duck breasts with five diagonal lines spaced about an inch
apart, only going deep enough to slice the skin but not the flesh.
Apply the herb mixture evenly to both sides of the duck breast and
work some of it into the skin-side score marks. Use right once or, to
enhance the tastes, cover in plastic wrap and chill for up to a day.
 Prepare a wood pellet grill with a hot fire (450–475°F). Remove the
duck from the refrigerator and allow it to sit at room temperature for
30 minutes before cooking. Salt, the duck, breasts just a little.
For 3 minutes, grill the duck skin-side down over high heat until the
skin is just beginning to caramelize. Keep a water sprayer close by to
help prevent any potential duck fat flare-ups. Transfer to a cast-iron
skillet with the skin sides down. Cook for 8 minutes, or until
extremely rare, on the side of the grill, away from the flames. Turn the
breasts over and drain off any remaining duck grease. Medium-rare
requires 3 to 4 minutes of cooking. Remove from the fire, cover
loosely with foil, and allow to cool for five minutes. Slices should be
14 inches thick when cut on the diagonal and transferred to a carving
board.
In a small bowl, combine the orange juice with the olive oil and
season with salt and pepper to taste. Divide the baby greens among 6
dishes and stir with the vinaigrette just before serving. Add 3 slices of
duck on top of each. Any leftover vinaigrette should be drizzled over
the duck.

9. Tandoori chicken
Prep time: 50mins | Serve: 6 | Calories: 263kcal
Ingredients
4 chicken thighs
4 chicken breasts
Marinade
1 cup nonfat yogurt, drained through a fine-mesh sieve for 1 hour
Juice of 2 lemons
4 drops of red food coloring (optional)
4 cloves garlic, minced
1-inch piece of fresh ginger, minced
Two tsps. garam masala
Two tsps. ground cumin
 Half tsp. cayenne pepper
Kosher salt
4 small lemons, plus lemon wedges for garnish
Instructions
Start a 500°F-hot fire. Place a 6-inch-deep high-fired ceramic flower
pot with a 5- to 6-inch base upside down in the bottom of the cooker
if using a Big Green Egg, wood pellet smoker grill, or another kettle-
shaped grill. Put 3 inches of charcoal around the pot; mesquite
charcoal is preferred because it burns extremely hot.
Chicken should have its skin removed, rinsed, and dried. Make a few
cuts in the bird that are 12 inches deep. To make the breasts the same
size as the thighs, cut them in half.
In a big basin, mix all the ingredients for the marinade. Turn the
chicken to coat it after adding it for at least 4 hours or ideally
overnight, cover and chill.
In a strainer or colander, remove the chicken from the marinade and
let it drain for an hour.
To hold the chicken in place, skewer 3 to 4 pieces of chicken about 2
inches from the top of the skewer. To skewer all of the chicken,
repeat. The blazing coals should be slightly spaced apart using a fire
poker. Keep the chicken away from the wood pellet smoker grill's
sidewalls and expose it to the radiant heat by inserting the pointed
ends of the skewers into the drain hole of the pot that has been turned
upside down. To ensure that the chicken is cooked evenly, rotate the
skewers after 10 minutes of covered cooking. Cook the chicken under
cover for 15 minutes, or until it is thoroughly done. The skewers
should be taken out of the cooker and left to stand for 5 minutes.
Lemon wedges are recommended.

10. Plank-roasted pacific salmon

Prep time: 2hrs30mins | Serve: 8 | Calories: 233kcal
Ingredients
Cure
 Two tbsps. kosher salt
¼ cup sugar
Two tsps. coriander seeds
Two tsps. fennel seeds
15 black peppercorns
3 bay leaves
Two cups of dry white wine
⅓ cup snipped fresh dill
8 4-ounce or 2 1-pound salmon fillets, skin on and pin bones removed
Olive oil, for brushing
Instructions
Two 12 x 7 x 5/8-inch oak planks should be submerged in water for
two hours.
In a nonreactive saucepan, combine the salt, sugar, coriander, fennel,
peppercorns, bay leaves, and wine to make the cure. Cook for 2
minutes after bringing to a boil and then lowering the heat to a
simmer. Add the dill after taking the pot off the heat and let it cool
fully. Use right away or store in the fridge for up to a week.
Place the salmon fillets in a baking dish that can accommodate them
all in one layer. Pour the cooled cure over the fish, flip it once or
twice, and let it stand for 15 to 30 minutes. Drain the fish after
removing it from the cure. Any dill or spice that sticks to the salmon
is acceptable. Apply a thin layer of olive oil to the fish.
Prepare a wood pellet grill fire at medium heat (400°F). To put out
flare-ups, keep a spray bottle of water at the ready. Then, cover the
grill after placing the moistened planks on it. Heat for about 3
minutes, or until the planks start to smoke and crackle somewhat.
Place the salmon skin side down on the designated side of the boards
after turning them over. For about 6 minutes, grill the salmon with the
cover on until it's just cooked through and slightly transparent in the
center.
 Transfer the salmon off the plank to a heatproof plate or to a plate or
plates that have been warmed. Whether hot or cool, serve.

11. Fennel-rubbed halibut with fava bean ragout

Prep time: 1hr30mins | Serve: 6 | Calories: 364.6kcal
Ingredients
One-fourth cup of ground fennel seeds
One-third cup of olive oil
Six halibut fillets, skinned
Half tbsp. kosher salt
One-fourth teaspoon of freshly ground white pepper
Ragout
One cup broth
Kosher salt and white pepper
Half tsp. saffron threads
One pound of chanterelle mushrooms
One cup of dry white wine
Four tbsps. unsalted butter
One pound of baby carrots
Four small young leeks
Five sprigs thyme
One pound fava beans
Half cup parsley leaves
Two tbsps. minced shallots
Instructions
Build a 450°F medium-hot flame in a wood pellet grill. Make a paste
with the fennel seeds and olive oil. Add the pepper and salt. Apply the
mixture to each fillet, then leave it at room temperature.
White wine and stock should be brought to a low boil in a small
nonreactive skillet to make the ragout. Saffron threads should be
 added after removing the pan from the heat.
In a sizable sauté pan set over medium heat on a wood pellet smoker-
grill, melt Two tbsps of the butter. Add the shallots and sauté for three
to five minutes, or until tender, before adding the leeks and
mushrooms. Add the sprigs of thyme. Stir to scrape off the browned
bits from the pan's bottom before adding the saffron juice. Cook over
low heat for 5 to 7 minutes, or until the fava beans and carrots are
soft, after stirring in the remaining Two tbsps. Of butter. Add the
parsley after removing the thyme. Use salt and pepper to taste to
season. Keep heated and set aside.
Add the halibut after greasing the grill grids. Cook under cover for 8
to 10 minutes on one side or until the flesh is completely opaque. The
delicate halibut doesn't need to be turned over and cooked on all sides
when the lid is closed. Place the grilled side up on a warming dish,
cover with ragout, and serve.
Cleaning leeks
Leeks are like sand traps, but they give handmade soups a tremendous
depth of flavor.
Separate the dark green leaves of the leeks and swish them in a dish
of warm water to uncover any sand.
Then chop them up and give them a good stir in a new basin of water.
With your fingers, remove the minced leeks, letting any sediment fall
to the bottom of the basin.
Steaming Fava Beans
Try this time-saving technique from Paula Wolfert instead of the
laborious three-step process of shelling, blanching, and peeling fava
beans.
Unshelled fava beans should be placed in a steamer rack over boiling
water; cover and simmer for 15 minutes or until wilted. Once cold to
the touch, remove from the steamer. Remove each fava bean's skin
after removing the pods.

12. Grilled shrimp with herb vinaigrette

Prep time: 1hr30mins | Serve: 6 | Calories: 377kcal
Ingredients
Brine
⅓ cup salt
⅓ cup sugar
4 cups water, at room temperature
1 pound extra-large shrimp (16 to 20 count), shell on, scored down
the back and deveined
Marinade
4 cloves garlic, minced Grated zest of 1 lime
Half tsp. red pepper flakes
¼ cup dry white wine Juice of 2 limes
¼ cup olive oil
6 handfuls of baby arugula Herb Vinaigrette
Instructions
Dissolve the salt and sugar in the water to create the brine. Let the
shrimp stand for 20 to 30 minutes after adding it. Drain.
Build a 450°F medium-hot flame in a wood pellet grill. 30 minutes of
water soak time for 6 wooden skewers.
In a big basin, combine all the ingredients for the marinade. With the
shrimp, toss. 30 minutes of refrigeration undercover.
Each skewer should have 3 shrimp on it, each pierced through both
ends. 15 minutes should be given to stand at room temperature.
Grill them for 1-2 minutes per side, or until they are just starting to
turn pink all over. Serve with the vinaigrette and a bed of baby
arugula. Provide the leftover vinaigrette on the side for dipping.

13. Herb vinaigrette

Prep time: 20mins | Serve: 2 | Calories: 290kcal
Ingredients
4 cloves garlic, blanched or poached
 1 cup packed fresh flat-leaf parsley
¼ cup fresh basil leaves
¼ cup fresh mint leaves
One tsp. kosher salt
¼ cup freshly squeezed lime juice
Two tbsps. mirin (Japanese cooking wine)
Three-fourth cup olive oil
One tsp. honey, or as needed
Instructions
In a food processor or blender, combine all the ingredients, with the
exception of honey and olive oil.
Olive oil should be added gradually while the machine is operating to
produce an emulsion.
As desired, add honey. Assess the flavor and seasoning.

14. Grilled Panzanella with heirloom tomatoes

Prep time: 40mins | Serve: 2 | Calories: 277kcal
Ingredients
1 (1-pound) loaf of day-old rustic bread, such as Pugliese or ciabatta,
6 cloves roasted garlic
Half tsp. Coarse sea salt
Two tbsps. extra-virgin olive oil, plus more for brushing
Dressing
⅓ cup Champagne or white balsamic vinegar
Half tsp. sweet pimentón (Spanish smoked paprika)
Three-fourth cup extra-virgin olive oil
Sea salt
1 red bell pepper, roasted, peeled, and torn into narrow strips
4 green onions, finely chopped (including half of the greens)
 8 ounces haricots verts or baby Blue Lake green beans, blanched,
drained, and cut into julienne
8 ounces tomatoes in mixed colors, cut into bite-sized pieces
3 lemon or English cucumbers, cut into small wedges
⅓ cup black oil-cured olives pitted
Two tbsps. capers, rinsed and drained
Kosher Salt and black pepper
1 dozen fresh basil leaves, torn into bite-sized pieces
4 ounces Parmesan cheese, cut into thin shavings
Instructions
Whether using a grill pan or a wood pellet grill, prepare a medium-hot
(450°F) fire.
Slice the loaf of bread into one-inch pieces after trimming the heel
ends. Make a paste with sea salt and garlic. Two tbsps. The olive oil
should be blended in. Slices of bread should be brushed with the
garlic mixture on one side.
If using, preheat a grill pan over high heat. Toast the bread, dry side
down, for three minutes or until it begins to faintly brown. Oil the
grill grids or grill pan. Repeat on the other side of the bread after
flipping it over. Take the food off the heat and allow it to cool
somewhat. Place the bread in a big bowl after it has been torn into
bite-sized pieces.
In a small bowl, mix together the vinegar and pimentón to produce
the dressing. Then, add the oil gradually to form an emulsion. Salt to
taste, then pause.
In a bowl, mix the capers, red pepper, green onions, beans, tomatoes,
cucumbers, and olives. Dress simply and season with salt and pepper
to taste. Add to the bread, stir, and let stand for 30 minutes. If more
dressing is required to cover the bread, add it. Then, throw in the basil
leaves once more. Serve with Parmesan cheese on a plate or in
separate servings.
15. Salade niçoise with spring vegetables
Prep time: 30mins | Serve: 2 | Calories: 459kcal
Ingredients
Dressing
Two tbsps. minced shallots
Two cloves of grilled garlic
One-fourth cup Champagne vinegar
One cup of olive oil
Two tsps. thyme leaves
One-fourth cup minced tarragon
Half tsp. anchovy paste
One and a half pounds of unpeeled potatoes
Half-pound baby carrots
Kosher Salt and black pepper
Two tsps. Dijon mustard
One and a half pounds of tuna steaks
Half cup of black olives
Salt and black pepper
One pint of small tomatoes
Two tbsps. parsley leaves
Eight cups of young lettuce
One-fourth cup capers
Three hard-cooked eggs
Instructions
Whether using a grill pan or a wood pellet grill, ignite a medium-hot
(450°F) fire.
In a small bowl, add the shallots, anchovy vinegar, mustard and garlic
paste, and whisk to blend. Oil should be whisked in gradually until
the mixture forms an emulsion. Add salt and pepper to taste and mix
in the thyme and tarragon. Place aside.
 For three to four minutes, or until crisp-tender, put the beans in
boiling salted water and cook for a while. Transferring them to a bowl
of ice water right away will stop the cooking. When completely
cooled, remove, then drain, pat dry, and set away. Use the same
procedure to prepare the carrots. The potatoes should be added to
salted boiling water, simmered uncovered for fifteen to twenty
minutes, then drained into a colander. While the potatoes are still
warm, cut them in half and stir with a little dressing to coat. Set apart
for cooling.
If used, heat a grill pan over high heat before lowering it to medium-
high. Either oil the grill pan or the grill grids. Olive oil should be used
to lightly season the tuna steaks on both sides with salt and pepper.
For medium-rare, cook uncovered for about eight minutes by turning
sides. After taking it off the heat, rest it for three minutes. Cut into
pieces that are at least 3 inches in length.
Add about Two tbsps. Of the dressing, Two tbsps. Of the lettuce,
pepper and salt to a large bowl. Add the tomatoes to a small bowl
with One tbsp. of the dressing and a little sea salt. Just before serving,
toss the beans with a little dressing.
On a dish, separate off the potatoes, tomatoes, beans, tuna, olives,
lettuce and egg wedges. Serve after adding the parsley. Add capers to
the tuna and drizzle dressing over each serving.
16. Spanish-style potato salad with saffron-aioli dressing
Prep time: 30mins | Serve: 6 | Calories: 346kcal
Ingredients
8 unpeeled red potatoes Olive oil, for brushing
Two tbsps. chopped fresh oregano leaves
Two tbsps. fresh thyme leaves
Coarse sea salt, for sprinkling
1 to One and a half cups Saffron-Aioli Dressing
One tbsp. chopped fresh flat-leaf parsley
One tbsp. finely chopped green onion
Instructions
In a wood pellet grill, prepare a medium heat fire.
Using a sharp knife, cut the potatoes into 1-inch-thick slabs. After
drying, use olive oil and brush. Salt and herbs should be sprinkled
evenly over both sides.
Cook the potato slices on the grill for about 8 minutes on each side or
until they are golden and crisp.
Add sea salt and transfer to a chopping board. Slice the slabs into 12-
inch pieces after stacking them. While the salad is still warm, dress it.
Add the parsley and green onion as garnish.
17. Saffron-aioli dressing
Prep time: 20mins | Serve: 2 | Calories: 326kcal
Ingredients
Small pinch (about 20 strands) of saffron threads
1½ tablespoons warm water
2 large egg yolks
1 large clove of garlic, minced
¼ teaspoon salt
Three-fourth cup extra-virgin olive oil
Two tsps. freshly squeezed lemon juice
Freshly ground black pepper
Instructions
In a small basin, soak the saffron threads in warm water for 20
minutes. In a large bowl, mix the salt, garlic, and egg yolks using a
whisk.
Another option is a blender. Up until nearly half of the oil has been
added, very gradually add the olive oil in a very thin stream while
whisking continuously.
The aioli will separate if the oil is added too rapidly. Pour the lemon
juice into the dish with the saffron after adding the saffron and its
 soaking water to catch any lingering saffron flavor. The aioli should
be whisked with lemon juice.
Add a few peppercorns for at least four hours or up to 48 hours, cover
and chill.
18. Spit-roasted leg of lamb with tzatziki
Prep time: 2hrs30mins | Serve: 8 | Calories: 220kcal
Ingredients
One leg of lamb
Half tsp. Chopped fresh thyme
Two cloves of garlic, thinly sliced, plus one clove minced
One-fourth cup chopped fresh flat-leaf parsley
Two tbsps. chopped fresh mint
Salt and black pepper
Half tsp. chopped fresh rosemary
Four tbsps. extra-virgin olive oil
Two tbsps. chopped fresh chives
Tzatziki
Half tsp. chopped fresh oregano
Instructions
Prepare a medium-hot flame(425°F) in a wood pellet smoker-grill or a
very hot fire (500°F) in a fireplace.
The leg's exterior should be on the work surface when you lay the
lamb flat. Make many cuts in the lamb with the tip of a knife, and
then tuck a slice of garlic into each one. Add a little pepper and salt
for seasoning.
Combine the parsley, chives, mint, rosemary, thyme, oregano,
chopped garlic, and three tablespoons of olive oil in a small bowl.
The lamb's exposed side should be uniformly covered with the herb
mixture. Lamb should be rolled and wrapped around the spit, then
fastened with kitchen thread or tiny metal turkey skewers. Salt and
 pepper the lamb's exterior after brushing it with the remaining One
tbsp. of olive oil.
Using an electric or battery-powered device to rotate the spit steadily,
position the spit 6 to 8 inches from the fire and spit-roast the lamb for
approximately an hour, or until an instant-read thermometer put into
the thickest portion of the lamb reads 58°C for medium-rare. If you
prefer, you can roast the lamb in the wood pellet smoker-grill for 1,
12 to 2 hours, or until an instant-read thermometer placed into the
thickest portion of the lamb reads 58°C. Before slicing, let the meat
rest for at least 10 minutes. Serve alongside Tzatziki.
19. Mustard and lemon chicken
Prep time: 3hrs30mins | Serve: 8 | Calories: 370kcal
Ingredients
Rub
One tbsps. Hungarian paprika
Two tbsps. freshly ground black pepper
Two tbsps. celery salt
Two tbsps. sugar
One tbsp. garlic powder
One tbsp. dry mustard
One tsp. cayenne pepper
Zest of 1 to 2 lemons, minced
Two tbsps. unsalted butter
One tbsp. Worcestershire sauce
Two chickens
One onion, cut into thin wedges
One lemon, cut into thin wedges
Lemon mop
One and a half cups of chicken stock
Three-fourth cup freshly squeezed lemon juice
 Half onion
Half cup unsalted butter
One tbsp. Worcestershire sauce
One tbsp. yellow mustard
Half cup water
Instructions
In a small bowl, combine all the rub ingredients the night before you
intend to grill.
Melt the butter and add the Worcestershire sauce to a small pot.
Chickens should be stripped of their extra fat and giblets. The butter
mixture should be applied to both the inside and outside of the hens,
and it should be rubbed in as deeply as possible without rupturing the
skin. After setting aside about a third of the rub, coat the birds with
the remaining mixture and massage the skin thoroughly on both sides.
Refrigerate the chickens after placing them in sizable self-sealing
bags.
In a wood-fired cooker, make a low heat fire (200° to 220°F). The
birds should be taken out of the fridge. After giving them another dry
rub, place the onion and lemon wedges inside the body cavities. Give
the birds about 30 minutes to stand at room temperature.
In a pot, combine all the ingredients and warm over low heat to form
the mop.
Place the chicken’s breast down in the smoker. Cook for two hours,
basting with a mop as necessary (or every 30 minutes). When the legs
can move freely, and an instant-read thermometer placed on the thigh
or breast reads 180° to 185°F, turn the bird's breast side up and
continue to cook for an additional one and half hours.
Allow the birds to stand in a loose tent made of aluminum foil for five
to ten minutes. Carve the chicken, then add the lemons and onions to
the cavities before serving.
20. Mushroom-rubbed plank-roasted steak
Prep time: 45-60min | Serve: 4 | Calories: 40kcal
Ingredients
Half tsp. kosher salt
¼ teaspoon freshly ground pepper
One tbsps. roasted mushroom powder
4 (8-ounce) beef tenderloin steaks,
1½ inches thick
Smoked or flavored sea salt for garnish, Crumbled blue cheese for
garnish
Instructions
Four roasting boards, each measuring 7 inches by 1 3/4 inches, should
soak in water for an hour. In a wood-fired cooker, prepare a medium
heat fire (375°F) for both direct and indirect cooking. The plank
should be positioned on a grate that is roughly 8 inches above the heat
source.
In a small bowl, mix the mushroom powder, salt, and pepper. Once
the steaks are completely dry, massage them with the dry mixture.
Drain the boards, then lightly burn one side over direct fire (on a grate
or over coals) to mark.
Move the planks to indirect heat after lightly rubbing them with olive
oil on the reverse side. A cast-iron skillet should be heated
thoroughly. The steaks should be seared on both sides before being
placed on the charred side of the boards. Cover the cooker so that
flavor-enhancing smoke covers the food. For medium-rare, roast for
12 to 15 minutes.
Planks and all, remove steaks from fire and allow to rest for 5 minutes
before serving. The planks or plates may be used to serve the steaks.
Add smoked salt and some blue cheese crumbles as a garnish.
21. Wood-roasted antipasti platter
Prep time: 45-60min | Serve: 6 | Calories: 40kcal
Ingredients
1 pound of meaty mushrooms (porcini, chanterelles, maitake,
portobellos)
 Olive oil
Sea salt
1 pound each of 3 to 4 assorted vegetables, such as beets, baby
carrots, parsnips, red bell peppers, eggplant, spring onions, radicchio,
asparagus, and/or Brussels sprouts
1 head garlic
6 shallots
3 to 4 sprigs of rosemary, thyme, or marjoram
1 handful of quality brine-or oil-cured olives, mixed or single variety
Serving wedges of one hard-aged cheese, such as Manchego or
pecorino
Slices of one stellar cured meat, such as salami or prosciutto
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (350° to
375°F) or lower the temperature to 250°F to allow for slow overnight
roasting. Sliced lengthwise, the mushrooms are placed in a shallow
roasting pan with salt and olive oil.
Other veggies can be chopped into bite-sized pieces or, if they are
baby vegetables, left whole. Place each variety of vegetable in a
separate small roasting pan and toss with salt and olive oil.
The vegetables should be baked until they are soft and caramelized.
Red peppers should be directly roasted on the ground or in the oven
embers for 10 minutes or until thoroughly blistered.
After 15 minutes, place in a bowl, cover, and let rest before peeling,
seeding, and slicing into strips. The garlic head should be roasted
until tender.
Shallots should be cut in half lengthwise and then combined with salt,
olive oil, and herb sprigs until golden, caramelized, and soft, roast in
the oven. Just before serving, rewarm the cheese and olives in the
wood smoker grill. Serve on a platter with fresh olive oil, crusty
bread, and your preferred wine. Happy eating!
22. Mushroom-artichoke ragout
Prep time: 45-60min | Serve: 4 | Calories: 40kcal
Ingredients
8 baby artichokes or large artichoke hearts
1 pound asparagus, trimmed and peeled
1 pound fresh, meaty mushrooms, such as porcini
4 cloves garlic, sliced
Strips of lemon zest Salt and black pepper Olive oil, for drizzling
2 long sprigs of thyme
1 bay leaf
One and a half cups of dry white wine
Juice of ½ lemon
Instructions
In a wood smoker-grill or cooker, prepare a medium heat fire (350° to
375°F). Place a clay baker at the hearth's edge and preheat it. Up until
the young artichokes' pale green leaves, peel the outer leaves off. Cut
off any portions of the heart that came into contact with the outer
leaves and trim the stem. Remove any thistle choke before cutting
artichokes in half lengthwise.
Slices of artichoke hearts should be 1/4 inch thick. Cut the asparagus
spears into 2-inch-long segments on the diagonal. Slice the cleaned
and trimmed mushrooms lengthwise into 14-inch-thick pieces. Add
the garlic, lemon zest, salt, and pepper to a bowl with the vegetables,
and then add the olive oil. Add the thyme and bay leaf after layering
the mixture in the preheated clay baker.
Place on the oven floor then covers with the white wine. About 30
minutes of roasting is required to make the veggies soft and the
mushrooms golden. Add the lemon juice after turning the heat off. To
taste and season as necessary.
23. Wood-roasted artichokes
Prep time: 45-60min | Serve: 4 | Calories: 40kcal
Ingredients
 2 artichokes
Fine sea salt
Olive oil, for braising
2 lemons, cut into wedges or ¼-inch rounds
Instructions
In a wood smoker grill, prepare a high fire (450°F) or allow the oven
to cool after a hotter bread is baked. Move the ember pile to the
oven's left back. Take a few of the artichokes' outer leaves off.
Remove the chokes by cutting the artichokes in half. Sprinkle a little
sea salt on the exposed area. Put the artichokes in a cast-iron skillet
cut side down. About half an inch of olive oil should be added to the
skillet before adding water to raise the liquid level to one inch.
In between the artichokes, place the lemon slices. About 5 inches
away from the flames, place the pan in the oven. Until soft, roast for
12 to 15 minutes. Remove the pan from the oven and set it on a wire
rack to cool a little.
24. Best-ever brussels sprouts
Prep time: 45-60min | Serve: 4 | Calories: 40kcal
Ingredients
1 pound Brussels sprouts
3 large shallots, cut into ½-inch wedges
¼ cup olive oil Kosher salt
1½ tablespoons Dijon mustard
Half cup of dry white wine
Half tsp. freshly ground white pepper
¼ teaspoon dried savory (optional)
Instructions
In a wood smoker-grill or cooker, prepare a medium-hot flame(400°
to 425°F). Brussels sprouts should be cut in half lengthwise. Add salt
to taste and toss with the shallots in the olive oil. Select a medium
cast-iron skillet or clay baker and grease it so that it will fit the
Brussels sprouts and shallots snugly in a single layer. Place the
shallots and Brussels sprouts in the pan with the cut side facing up
and roast them in the oven or stove uncovered. The pan can be placed
directly on the hearth when using a wood smoker grill.
Combine the remaining ingredients to create a sauce. Pour the sauce
over the vegetables after 10 minutes.
Back in the cooker, carefully cover with aluminum foil or a lid. Cook
the Brussels sprouts for a further 10 minutes, or until very tender. For
a few more minutes, or until browned, remove the lid and roast.
25. Salt-roasted potatoes
Prep time: 45-60min | Serve: 6 | Calories: 40kcal
Ingredients
5 pounds kosher or coarse sea salt
2 pounds small unpeeled red or Yukon Gold potatoes
2 sprigs rosemary
1 bay leaf
Instructions
Prepare a wood smoker-grill or cooker with a hot fire (500°F). One
inch of salt should be used to line a 6-quart Dutch oven, deep cast-
iron Spyder, or clay casserole. Place the rosemary and bay leaf within
the salt before burying the potatoes. Cover the potatoes with the
remaining salt.
Roast the potatoes for one hour, covered, or until they are soft. Leave
the pot's lid open while roasting for a smokier flavor, but make sure
the potatoes are well covered with at least 1 inch of salt. Fish out the
potatoes, then pour the pot's contents into a bowl. Potatoes with salt
residue should be brushed off. Serve whole or fork-crunched.
26. Roasted tomatoes provençal
Prep time: 60min | Serve: 8 | Calories: 40kcal
Ingredients
8 large, firm tomatoes
Kosher salt
One and a half cups coarse fresh bread crumbs
One tbsps. Chopped fresh flat-leaf parsley
Two tbsps. fresh thyme leaves, plus thyme sprigs for garnish
¼ cup grated Parmesan cheese
4 cloves garlic, blanched and minced
Two tbsps. Capers drained and rinsed. Freshly ground black pepper
¼ cup olive oil
Instructions
Set up a wood smoker-grill or grill with a medium-hot flame(400 to
425 degrees Fahrenheit). Remove the tomato tops and throw them
away. To carefully seed the tomatoes while keeping the shells intact,
use a teaspoon or your finger. The inside of the tomatoes should be
lightly salted.
Place the tomatoes on paper towels with the cut side down to drain for
15 minutes. In a small bowl, mix the cheese, minced garlic, capers,
parsley, and Two tsps of thyme.
To taste, add salt and pepper. In a terra cotta dish or skillet big enough
to include all the tomatoes, heat the olive oil over medium heat. Place
the tomatoes in the dish or skillet with the sliced side facing up and
roast for 5 minutes.
Turn the tomatoes cut side up after taking them from the heat. Each
tomato should have 2 to Two tbsps of the breadcrumb mixture piled
on top. Sprinkle a little salt on top after frying and spraying the
topping. Bake the topping for 30 minutes or until golden. Serve with
thyme as a garnish.
 Conclusion
A wood pellet smoker grill is the best choice for your next outdoor cooking
gadget to use with a BBQ. Now that you've used the rest use the best! No
longer essential are large barbecues and yearly grill purchases. You can
grill, roast, bake, smoke, and gently cook meals over a wood pellet
barbecue. Like propane grills, they require 10 to 15 minutes to warm up.
Thanks to its indirect heating system, there are no flare-ups, and you never
taste the intense smoke odors occasionally created by charcoal or straight
wood fires.
According to conventional wisdom, smoke only penetrates proteins when
the surface temperature of meat, poultry, and shellfish is below 140°F. It
can resist temperatures as low as 140°F and offers good temperature
control. Since a wood pellet smoker grill offers better temperature control,
you will be able to maintain the lower temperatures needed for the best
smoke formation.
This book has compiled some really scrumptious recipes to be made using
your wood pellet smoker grill. You will definitely enjoy them with your
loved ones at home.
 Book 2: Outdoor Gas Griddle
Cookbook

Discover The Juiciest And Tastiest Grill Recipes,

Learn Tips And Tricks To Grill Perfectly And
Impress Your Guests Every Single Time | Including
Grilled Fish, Meat, And Vegetables

By

MARC WILLIAMSON
 © Copyright 2021 by MARC WILLIAMSON All rights reserved.
This document is geared towards providing exact and reliable information concerning the topic and
issue covered.
- From a Declaration of Principles which was accepted and approved equally by a Committee of the
American Bar Association and a Committee of Publishers and Associations.
In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic
means or printed format. All rights reserved.
The information provided herein is stated to be truthful and consistent. Any liability, in terms of
inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained
within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any
legal responsibility or blame be held against the publisher for any reparation, damages, or monetary
loss due to the information herein, either directly or indirectly.
Respective authors own all copyrights not held by the publisher.
The information herein is offered for informational purposes solely and is universal as so. The
presentation of the information is without contract or any type of guaranteed assurance.
The trademarks that are used are without any consent, and the publication of the trademark is without
permission or backing by the trademark owner. All trademarks and brands within this book are for
clarifying purposes only and are owned by the owners themselves, not affiliated with this document.
 Contents
Introduction
Chapter 1: Grilling- An Overview

Chapter 2: Grilled Fish Recipes

1. Grilled Fish Steaks
2. Simple Seasoned Grilled Fish
3. Grilled Lemon with Grilled Fish
4. Grilled Fish in Garlic Butter Sauce Recipe
5. Spicy Grilled Fish
6. Grilled Tilapia
7. Grilled Branzino
8. Grilled Halibut
9. Maple Glazed Salmon Steaks
10. Salmon with Grilled Lemons and Yogurt Sauce
11. Easy Cedar Plank Salmon Salad
12. Garlic Butter Salmon
Chapter 3: Grilled Chicken Recipes
1. The Best Grilled Chicken
2. The Best Juicy Grilled Chicken
3. Filipino Grilled Chicken
4. Kentucky Grilled Chicken
5. Grilled Chicken Breast with Avocado Salsa
6. Lexington Style Grilled Chicken Recipe
7. Grilled Chicken Breasts with Lemon and Thyme
8. Grilled Chicken Shawarma
9. Bratwurst and Chicken Kabobs
10. Chicken Breasts with Romesco Sauce
11. California Grilled Chicken
12. Grilled Butterflied Chicken with Lemongrass Sauce

Chapter 4: Grilled Meat Recipes

1. Grilled Beef Steaks
2. Argentinean Grilled Meat Platter (Parilla)
3. Grilled Steak and Vegetables
4. Grilled Balsamic Flank Steak for Wraps and Salads
 5. Grilled Marinated Steak Kebabs
6. Sweet Tea Marinated Ribeyes
7. Porterhouse with Summer Au Poivre Sauce
8. Hasselback Short Rib Bulgogi
9. Grilled Steak Tacos
10. Brisket
11. Santa Maria Roast Beef
12. California Burger Wraps

Chapter 5: Grilled Lamb Recipes

1. Racks of Lamb with Roasted-Shallot Vinaigrette
2. Grilled Lamb Chops
3. Rosemary Lamb Chops
4. Baby Lamb Chops
5. Lamb Chops Grilled in Rosemary Smoke
6. Make-Ahead Instant Pot Grilled Ribs
7. 3-Ingredient Grilled Pineapple, Steak and Avocado Salad
8. Grilled Herb Crusted Rack of Lamb
9. Tandoori Lamb Ribs
10. Grilled Leg of Lamb (Boneless or Bone-in)
11. Grilled Lamb Chops American Style
12. Lamb Leg Roasted
13. Rosemary and Garlic smoked barbecue lamb loin
Chapter 6: Grilled Vegetables Recipes
1. Grilled Eggplant Salad with Freekeh and Yogurt Dressing
2. Mexican-Style Corn on the Cob
3. Roasted Root Vegetables with Garlic and Rosemary
4. Spicy Grilled Broccoli
5. Grilled Carrots
6. Grilled Pattypans
7. Grilled Potato Salad with Chiles and Basil
8. Grilled Artichokes
9. Grilled Veggie Pizza
10. Portobello Burgers
11. Easy Grilled Squash
12. Brown Sugar Grilled Peaches
 13. Warm Artichoke Dip
14. Grilled Vegetable Platter
15. Corn with Lemon-Pepper Butter
16. Baba Ghanoush
Conclusion
 Introduction
Grilling is something we've all grown up seeing our parents do since we can remember. We used to
be amazed by witnessing those enormous hot dogs swell up and split apart when we were youngsters.
Remember the aroma of meat from those thick, juicy burgers, all that fat spilling over the gleaming
red embers with a hiss, a burst of fire, and blue smoke wrapping around the sizzling edges? It's now
entertaining to see your children or grandchildren's faces light up as they watch you flip burgers with
elegance and showmanship. Grilling might be considered a natural inclination. It's in our blood
nearly from the moment we're born. The browning of sugars and proteins on meat and vegetables,
which creates that gorgeous coloring and additional flavor profile, is what genuinely makes grilled
dishes taste better.
True grilling consists of cooking food on an exposed wire grid with the heat either above or below
the meal. Grilling is the term we use when the heat source is above, but it still falls within our
concept of grilling. Most people are unaware that when veggies are grilled, they retain more vitamins
and minerals. This is particularly true of vegetables with low water content. Furthermore, veggies
tossed on the grill are generally fresh and in season, a step up from canned vegetables. This approach,
whether covered in tin foil or just laid on top of the grill, is nutritionally preferable than boiling or
frying your veggies. When you cook a piece of beef over an open flame, more thiamine and
riboflavin are preserved. These minerals are essential in a balanced diet and provide several health
advantages. Cooking and dining outside stimulates more movement, which we all know is a great
way to add extra health benefits to your wonderful meal. This comprehensive guide to grilling great
foods has a lot more information. If you want to prepare wonderful meals and enjoy your supper, you
should certainly check it out.
 Chapter 1: Grilling- An Overview

Cooking your food on a rack over any heat source, such as ceramic briquettes or charcoal fire heated
by the gas flames, is called grilling. Direct heat instantly sears the outside of food, giving rich,
roasted, and occasionally delightfully burnt flavors as well as a lovely crust. When food is cooked
over moderate heat, it develops a crust and a smokier flavor.
Choosing the equipment
Selecting between a gas and a charcoal grill is a matter of personal preference; they operate similarly,
if not identically. Choose a grill with a big cooking surface as well as a lid. Some people like gas
grills because they are more convenient and provide continuous heat, while others prefer the hands-
on method to build a charcoal fire. Other useful tools are a charcoal chimney starter, long-handled
tongs, a brush for basting, spatula, oven mitts, a cleaning wire brush, disposable foil pans, and a meat
thermometer.
Grilling using direct heat
Cooking food directly over the heat source, typically with the cover removed, is known as direct
grilling. This process cooks food rapidly with significant heat, similar to broiling. Most vegetables,
as well as thin cuts of meat that cook fast (burgers and other types of steaks and chops, for example),
work best with this process. Larger chunks of meat aren't recommended since the high heat might
overcook them outside before they are done on the inside. Use direct heat if the cooking time is less
than 20-25 minutes.
Grilling using indirect heat
Use indirect grilling for food that needs to cook longer (for example, pork shoulder or whole
chickens), in which a fire is set up on one or both sides of the food, and hot air circulates it. Indirect
grilling necessitates the use of a covered grill to induce heat convection. It's a softer way of cooking
than direct grilling, letting larger pieces complete cooking without excessively browning. Use
indirect heat if the cooking time exceeds 20 to 25 minutes, even while large fish fillets can be cooked
in fifteen minutes or less over direct fire. Because fish is so delicate, direct grilling might overcook it
and cause it to dry out. This is due to the fact that direct grilling can cause skin oils to burn, resulting
in a fishy odor which many people dislike. Fish will cook nicely and stay moist if you utilize indirect
heat.
Keep your grill clean
Preheat the rack for 10-15 minutes on high on all burners. This will incinerate any leftover residue
from the previous cookout, making cleanup easy. Then, brush the grilling grates using a grill brush
with brass bristles. If you do not have a brass-bristle cleaning brush, clean your grates with a
crumpled heavy-duty aluminum foil ball held between tongs. Clean the grates well to ensure that the
grates are smooth and clear of any food residue from recent grilling. Every time you grill, brush the
preheated grill racks.
Preheat the grill before the start of the grilling season
Preheat the grill for an hour with all burners on high or an even coating of preheated charcoal before
brushing the cooking grates at the start of grilling season. This only needs to be done once to get your
grates ready for the season.
Light up
For your gas grill, you only need to ignite the burners as well as set them too high. Switch off one
side of the grill when it's all preheated if using indirect heat. A chimney starter is the most convenient
way to light briquettes, charcoal, or lump hardwood if you have a charcoal grill. With 50 briquettes, a
classic kettle grill is most effective. Use a tasteless, an odorless gasoline starter or crumpled
newspaper to start the fire. Allow the charcoal to burn until it is completely covered in white-gray
ash, indicating that it has reached the ideal cooking temperature. If you're using direct heat, equally
distribute the briquettes around the charcoal grate. If you're utilizing the indirect cooking method,
distribute the briquettes evenly on both sides of the grate and fill the space with an inexpensive
disposable aluminum pan. The food is put on top of a drip pan, which collects drips and returns some
heat to the dish. Many cooks fill one side of the grill with charcoal and leave the other empty.
However, by placing briquettes on each side of the food, a steady heat is created that envelops it.
Learn to control the heat
The heat on a charcoal grill is controlled using air vents. Briquettes should not be placed over the
bottom air vents to facilitate airflow. Also, keep the top-of-the-grill vent at least partly open. The grill
will become more heated if the vents are left open. Cover the vents halfway if you want medium
heat.
Oil the food
To achieve telltale grill marks and to help prevent sticking, coat the meal (not the grill rack) with oil
or cooking spray whenever possible. If you don't coat the food before grilling it, the natural juices
will evaporate, leaving the food dry as well as papery. This is especially true with vegetable slices.
Bottom line
Perceive your outdoor grill as an extension of your kitchen. Salads with vibrant grilled summer
vegetables, powerful entrées of fish, or grilled chicken and even some grilled fruit desserts are
possible. Best of all, once you've mastered the fundamentals, anyone can become a gourmet griller.
To help you become a professional griller, we have prepared this cookbook and gathered several
delicious grilled fish, chicken, meat, lamb, and vegetable recipes which you can prepare easily with
easy-to-follow instructions.
 Chapter 2: Grilled Fish Recipes
It is time to pick and choose from the various grilled fish recipes specifically collected to help you
enjoy your outdoor grilling.

1. Grilled Fish Steaks

Preparation and cooking time
1 hour 30 minutes
Servings
2 persons
Nutritional Facts
554 calories
Ingredients
1 clove garlic, minced
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
6 tbsp. olive oil
1 teaspoon dried basil
1 teaspoon salt
1 tablespoon chopped fresh parsley
2 (6 ounces) fillets of halibut
Instructions
Mix garlic, olive oil, basil, salt, pepper, lemon juice, as well as parsley in a stainless steel or
glass bowl.
Pour the marinade over the halibut fillets in a re-sealable plastic bag. Cover or seal the
container and chill for 60 minutes, stirring occasionally.
Heat an outdoor grill to high heat and brush the grate gently with oil. Place the grate 4 inches
away from the heat source.
Remove the halibut fillets from the marinade and drain any excess liquid. Grill fillets for 5
minutes on each side or until effortlessly flaked with a fork.

2. Simple Seasoned Grilled Fish

Preparation and cooking time
9 minutes
Servings
4 persons
Nutritional Facts
150 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
16 ounces’ fish fillets (four 4-ounce fillets, see notes)
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Half lemon
chopped parsley for garnish, optional
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
To begin, preheat your grill. Set the grill pan, skillet, or sauté pan over medium-high heat on
the stove top to warm while preparing the fish fillets. When using an indoor electric grill,
follow the manufacturer's recommendations for heating.
Brush the fish fillets gently with olive oil on one side.
Season with salt and pepper, as well as Old Bay and paprika.
Place the seasoned side of the fillets down on the grill.
Brush the second side with olive oil & season with salt and pepper.
Cook the fillets for 2 minutes on each side. Flip the fillets over with a broad spatula and cook
for another 2 minutes.
Place the cooked fillets on a plate to cool. Drizzle with lemon juice and garnish with chopped
parsley (if desired).
3. Grilled Lemon with Grilled Fish

Preparation and cooking time

15 minutes
Servings
2 persons
Nutritional Facts
280 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
1-pound firm white fish, such as walleye, halibut, or mahi-mahi
3 teaspoons Land O Lakes® Butter with Canola Oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 lemon, quartered
Chopped fresh chives, as desired
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill pan to medium-high.
One teaspoon of butter, as well as canola oil, is to be spread on one side of the fillets. It
should be sprinkled with 1/4 tsp garlic powder and 1/4 tsp pepper to taste. Place butter-side
 down in grill pan. Spread 1 teaspoon of butter with canola oil on the fish, then season with
the remaining pepper and garlic powder Cook for 5 minutes before turning. Place the lemon
cut-side down in the grill pan. Cook for another 5-7 minutes or until the salmon flakes easily
with a fork and the internal temperature reaches 165°F.
Pour remaining butter and canola oil over fillets and allow it to melt. Serve with chives on
top. Serve with lemon slices that have been grilled.

4. Grilled Fish in Garlic Butter Sauce Recipe

Preparation and cooking time
40 minutes
Servings
6 persons
Nutritional Facts
292 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
500 gm fish fillets
1/2 teaspoon rosemary
black pepper as required
175 gm salted butter
1/4 teaspoon lemon juice
2 tablespoons parsley
salt as required
9 cloves
1 teaspoon garlic
1/2 teaspoon sugar
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Put some olive oil in a pan and set it over medium heat. Put the fish fillets in the hot oil after
it has heated up. Allow the fillets to finish cooking before seasoning with salt, 1/4 teaspoon
sugar, black pepper, and lemon juice. Grill it on all sides and then transfer it to a platter once
crispy fillet.
Place a skillet over medium heat and add the cloves for the sauce. Lightly roast them before
transferring them to a grinder jar. Grind them together to get a fine powdered mixture. Add
the butter to a separate pan over medium heat, including the chopped garlic. Then, after the
butter has melted, add the powdered cloves, salt, remaining sugar, and black pepper powder
 and stir to combine. Combine all ingredients in a large mixing basin until they create a
fragrant mixture.
Remove the sauce from the heat and pour it over the fish fillets that have been grilled.
Garnish with parsley and rosemary, if desired. To enjoy, serve your homemade Garlic Butter
Grilled Fish hot.

5. Spicy Grilled Fish

Preparation and cooking time
15 minutes
Servings
4 persons
Nutritional Facts
347.4 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
24 ounces of catfish fillets or other mild fish
6 garlic cloves, finely chopped, about 1 Tbsp.
1⁄2 teaspoon of cayenne pepper
lemon wedge (optional)
chopped parsley (optional)
3 green onions, white and green parts (chopped)
1 teaspoon of onion powder
1⁄4 cup of lemon juice
1⁄4 cup of vegetable oil
2 tablespoons of low sodium soy sauce
2 tablespoons finely chopped fresh ginger
1 teaspoon of paprika
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Stir the soy sauce, lemon juice, vegetable oil, garlic, ginger, minced onion, green onions,
paprika, and cayenne pepper.
Place the fish in a zip-top bag with the liquid mixture and close the bag. Refrigerate for 1-2
hours after sealing and marinating.
Preheat the grill to medium-high and lightly oil the fish basket or grill grate. Cook the fish for
four minutes on each side of the grill. Only flip the fish once as well as brush with the
reserved marinade.
When the color of the fish changes from translucent to opaque, it is fully cooked (white).
6. Grilled Tilapia

Preparation and cooking time

20 minutes
Servings
3 persons
Nutritional Facts
221 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
3 tbsp. extra-virgin olive oil, divided
Two tablespoons red wine vinegar
1/4 small red onion, thinly sliced
Two tablespoon fresh oregano leaves
Kosher salt
Freshly ground black pepper
3 (8-oz.) tilapia filets
A half c. grape tomato
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
 Heat the grill to medium-high. Put two tablespoons olive oil + 2 tablespoons red wine
vinegar in a medium mixing bowl and mix. Then season with black pepper and salt after adding
the red onion and oregano.
In the next step, season tilapia with salt and black pepper after brushing with the remaining
olive oil. Place the filets as well as grape tomatoes on a grill that has been preheated. Cook
grape tomatoes for about 4 minutes, or until tender and blistered. Grill tilapia for 4 minutes
per side, or until the edges are opaque, as well as the flesh, easily slides from the grill.
Transfer the fish to a serving platter. Toss the grilled tomatoes with the vinegar mixture and
pour it over the filets. Serve right away.

7. Grilled Branzino
Preparation and cooking time
30 minutes
Servings
2 persons
Nutritional Facts
380 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
1/2 teaspoon pepper
1/2 cup olive oil
cracked pepper
1 lemon
a small handful of herbs- rosemary, thyme, sage, or parsley
1 bunch of flat-leaf parsley, finely chopped
1/4 cup of chopped preserved lemons (rind and flesh)
2 garlic cloves, finely chopped
1 whole branzino- cleaned and gutted
1 tablespoon of olive oil
1 teaspoon of sea salt
optional chili flakes
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Season the fish both inside and out with salt and pepper.
 Cut some lemons and stuff them into the fish's cavity. Add fresh herbs like thyme, rosemary,
sage, or parsley.
Make 2-3 slits into each side of the thicker end of the fish using a sharp knife. The grill will
cook more evenly because the tail end cooks faster than the head end.
Preheat the grill to 400 degrees Fahrenheit as well as oil the grates. Reduce the heat on one
side if desired.
Place the fish on a hot, oiled grill with the tail end facing down. Grill a one and a half to two-
pound fish for about 5 minutes, covered, without moving it, or until grill marks appear.
To flip the pancakes, use tongs and a thin metal spatula. Cover and cook for another 4-5
minutes or crisp with clear grill marks.
Make the delicious Preserved Lemon Gremolata while the fish is frying by combining all
ingredients in a mixing bowl and stirring well.
Serve with a leafy green salad and Everyday Quinoa.

8. Grilled Halibut
Preparation and cooking time
25 minutes
Servings
4 persons
Nutritional Facts
124 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
1 mango, diced
1 tbsp. freshly chopped cilantro
Juice of 1 lime
Kosher salt
1 red pepper, finely chopped
1/2 red onion, diced
1 jalapeno, minced
4 (4-6-oz.) halibut steaks
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Freshly ground black pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill to medium-high as well as spray both sides of the halibut with oil before
seasoning with salt and pepper.
Grill for five minutes per side on the grill until halibut is cooked through.
In a medium mixing bowl, combine all ingredients as well as a season with salt and pepper.
Serve the salsa alongside the halibut.

9. Maple Glazed Salmon Steaks

Preparation and cooking time
26 minutes
Servings
4 persons
Nutritional Facts
259 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
2 scallions, white and green parts thinly sliced
¼ teaspoon ground cumin
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon hot sauce
4 salmon steaks, each about (6 ounces) and (1 inch) thick
1½ teaspoon
2 tablespoons chopped Italian parsley leaves
1 tablespoon fresh lime juice
¼ teaspoon freshly ground black pepper
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lime juice
2 ears corn, shucked
Extra virgin olive oil
1 seeded poblano pepper, diced, about (1 cup)
1 cup of diced grape tomatoes
½ teaspoon of freshly ground black pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill to medium heat at 450°F- for direct cooking.
Brush the corn with oil. With the lid closed, grill the corn directly over medium heat.
Put one tablespoon olive oil, lime juice, mustard, cumin, spicy sauce, salt, as well as pepper
in a small mixing bowl. Pour the mixture over the corn and mix well. While you're preparing
the salmon, keep it refrigerated.
Preheat the grill at medium-high heat-400° to 500°F- for direct cooking.
All of the glaze components should be whisked together in a small bowl.
Season both sides of the salmon steaks with pepper and salt. Brush the salmon with the glaze
and place it on the grill over direct medium-high heat. Grill the salmon for eight to
ten minutes, basting once or twice, with the lid closed, until the steaks can be lifted off the
hot grates without sticking. Cook until an instant-read thermometer placed in the thickest part
of the salmon shows 125° to 130°F, then flip the steaks and brush with the glaze.
Serve the salmon steaks with the salsa while they're still warm.

10. Salmon with Grilled Lemons and Yogurt Sauce

Preparation and cooking time
53 minutes
Servings
4 persons
Nutritional Facts
510 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
A quarter teaspoon of finely grated lemon zest
black pepper
1 large lemon, sliced (¼-inch) thick, seeds removed
Kosher salt
A quarter teaspoon of Sriracha
A quarter teaspoon kosher salt
1 tablespoon extra-virgin olive oil
One tablespoon of fresh lemon juice
1 small garlic clove, minced or pushed through a press
1 teaspoon soy sauce
1 teaspoon runny honey
 A half teaspoon of Sriracha
4 salmon fillets (with skin), each (6 to 8 ounces) and (1 to 1¼-inch) thick, pin-bones removed
¾ cup whole-milk Greek-style yogurt
1 small garlic clove, minced or pushed through a press
One tablespoon fresh lemon juice
2 teaspoons finely chopped fresh dill
Fresh dill sprigs, for garnish
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Whisk together the sauce ingredients in a small bowl.
In a small bowl, stir together the marinade ingredients.
Brush flesh sides liberally with the marinade and season with pepper and salt. Allow it to
rest for 15-30 minutes at room temperature before serving.
Place the lemon slices on a platter and brush with some leftover marinade on both sides.
Preheat the grill to medium heat-350° to 450°F- for direct cooking. Preheat the grill for 10
minutes with a griddle or large cast-iron skillet in the center.
Put the salmon directly on the heated grill, flesh-side down first, using a metal spatula to
evenly space the fillets, so they are simple to turn. Close the lid as well as sear the salmon
fillets over direct medium heat, covered, for about 3 minutes, or until they can be lifted off
the grill without sticking. Toss the salmon fillets in the sauce and turn them over. Close the
lid and cook until the meat is done to your liking, about three to five minutes more for
medium-rare, based on thickness.

11. Easy Cedar Plank Salmon Salad

Preparation and cooking time
25 minutes
Servings
2 persons
Nutritional Facts
371 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:

1/2 cup Celery, diced small

1/2 Grilled Lemon, juiced
1/2-2/3 cup Avocado Mayo (or preferred mayo)
 1/2 Red Onion, diced small
1/4 cup Capers (optional)
2 Stalks Fresh Dill, minced
2 Salmon Fillets
2 tsp. Olive Oil
Salt & Pepper
1-2 tsp. Seasoning Salt or Old Bay
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill to medium and prepare it for indirect grilling. In the next step, fifteen
minutes before grilling, soak the cedar planks in water.
Put the salmon fillets on the boards, skin side down. Season generously with salt and pepper
after brushing the tops with just a little olive oil. On indirect heat, grill the salmon and lemon
half till the internal temperature attains 145 degrees Fahrenheit (about 10-15 minutes).
Remove it from the fire and set it aside to cool.
Flake the salmon with a fork, leaving the skin on.
Season with salt, along with grilled lemon juice, as well as mayonnaise.
Serve and enjoy.

12. Garlic Butter Salmon

Preparation and cooking time
25 minutes
Servings
4 persons
Nutritional Facts
464 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
One tablespoon minced garlic about 2 cloves
A half lemon juiced (about 1 tablespoon)
1 tablespoon finely minced fresh rosemary
One teaspoon coarse sea salt
A half teaspoon of pepper
Four salmon filets 6 ounces each
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill and generously oil a grill pan.
Mix the rosemary, garlic, lemon juice, salt, and pepper in a small bowl.
Use all of the garlic paste to coat each piece of salmon.
Remove the fish from the refrigerator and spray it four times.
Spray the bottom of each piece of salmon and flip it over, so the skin side is up on the grill
pan.
Cover and cook for 4-5 minutes before flipping each salmon fillet.
Remove the salmon from the grill when it is fully cooked and serve.
 Chapter 3: Grilled Chicken Recipes
Now you can choose from the various grilled chicken recipes which have been specifically collected
to help you enjoy your outdoor grilling.

1. The Best Grilled Chicken

Preparation and cooking time
4 hours 18 minutes
Servings
4 persons
Nutritional Facts
413 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
1-3/4 lbs. boneless, skinless chicken breasts
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
One and a half teaspoons lemon zest, from one lemon
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Put the chicken breasts in a one-gallon zip-lock bag one at a time and pound to an even one
and a half-inch thickness with a meat mallet.
In a 1-gallon zip-lock bag, combine all of the ingredients with the exception of the chicken.
Place the chicken breasts in the bag as well as massage the marinade evenly into the meat.
Place the bag in a bowl in the refrigerator and seal it. Allow at least 4 hours or overnight for
the chicken to marinade.
Heat the grill to high and coat the grates with oil. Cook the chicken breasts on the grill for 2
to 3 minutes per side, covered. Don't overcook the food. Place the chicken on a serving plate
and serve.
2. The Best Juicy Grilled Chicken

Preparation and cooking time

40 minutes
Servings
6 persons
Nutritional Facts
286 calories
Ingredients
We have listed below the ingredients that you would require for cooking the healthy and tasty meal:
2 to 3 pounds’ boneless chicken breast or thighs, use skinless or skin-on chicken
1/2 teaspoon fresh ground pepper
Fresh herbs and lemon wedges, optional, for serving
1 tablespoon maple syrup or honey
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
Zest of 1 lemon, peeled or finely grated
3 cloves garlic, crushed with the side of a large knife or minced
1/4 cup fresh lemon juice, from 1 to 2 lemons
 2 tablespoons avocado oil or olive oil
1/4 teaspoon to 1/2 teaspoon red pepper flakes, depending on how spicy you like things
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine the lemon juice, oil, maple syrup or honey, mustard, salt, red pepper flakes, and
black pepper in a mixing bowl until the salt is completely dissolved. Combine the garlic as
well as lemon zest in a mixing bowl. Cover and store in the refrigerator. It can be used within
a day.
Pound the breasts as well as place them in a big zip-lock bag, then pound them to an equal
thickness using a meat mallet or rolling pin.
To marinate the chicken, combine the marinade and chicken in a food-safe bag or container
and marinate for at least 20 minutes in the refrigerator.
Remove the chicken from the refrigerator and heat the grill. Clean the grates, then preheat the
grill with one side on high (for direct cooking) and the other on low (for indirect cooking)
(for indirect cooking).
Brush the grates with a high-heat oil brush.
Remove the chicken from the marinade as well as shake off any garlic or lemon zest that may
have stuck to it. Place the chicken directly on the grill's hottest side. Allow the chicken to
cook for 3 to 5 minutes with the lid open until the underside has grill marks.
Cautiously pick up each piece of chicken and put it over the cooler side of the grill, grill
marks facing up.
Close the lid of the grill and cook for 5 to 10 minutes, or till an instant-read thermometer
registers 165 degrees Fahrenheit.
Allow the cooked chicken to rest for 5 to 10 minutes on a platter loosely covered with foil
before slicing into thick slices. All of the liquids from the cutting board and plate should be
saved and poured over the sliced chicken. Lemon wedges, as well as fresh herbs, should be
scattered over the top.

3. Filipino Grilled Chicken

Preparation and cooking time
1 hour 30 minutes
Servings
8 persons
Nutritional Facts
393 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
 3 cups water
2 tablespoons sugar
5 bay leaves
Two 3 1/2-pound chickens, cut into 8 pieces each
Canola oil for brushing
1 tablespoon crushed red pepper
1 tablespoon black peppercorns
5 whole star anise pods
1 cup coconut vinegar or apple cider vinegar
1/2 cup fresh lemon juice
1/2 cup tamari or soy sauce
1/4 cup Asian fish sauce
10 garlic cloves, crushed
Kosher salt
Freshly ground black pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine all of the ingredients, except the oil, salt, and pepper, in a big, sturdy re-sealable
plastic bag. Seal the bag, press out the air, and shake to properly distribute the chicken &
adobo marinade. Refrigerate for at least one night.
Remove the chicken from the marinade and set it aside. Allow the chicken to rest at room
temperature for thirty minutes after patting it dry.
In the meantime, preheat the grill. Season the chicken with salt and black pepper after
brushing it with oil. Grill over moderate heat, occasionally turning, for about 30 minutes, or
until moderately charred, as well as an instant-read thermometer inserted in the thickest
sections registers 165°. Before serving, move the chicken to a dish and set aside for 10
minutes to rest.

4. Kentucky Grilled Chicken

Preparation and cooking time
45 minutes
Servings
10 persons
Nutritional Facts
284 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 cup of cider vinegar
1/2 cup canola oil
5 teaspoons of Worcestershire sauce
4 teaspoons of hot pepper sauce
2 teaspoons of salt
10 (10 ounces each) chicken breast halves (bone-in)
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine the ingredients in a bowl or shallow dish. In a separate bowl, pour 1 cup of the
marinade; add the chicken and toss to coat. Refrigerate for at least four hours after covering.
The remaining marinade should be covered and refrigerated for basting.
Remove the chicken from the marinade and discard it. Using a drip pan, prepare the grill for
indirect heat.
Place chicken breasts on an oiled rack, bone side down. Cook for about 20 minutes on each
side, covered, over indirect medium heat till a thermometer reads 170°. During this time, you
should keep occasionally basting with the remaining marinade.

5. Grilled Chicken Breast with Avocado Salsa

Preparation and cooking time
1 hour 20 minutes
Servings
4 persons
Nutritional Facts
451 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 1/2 pounds’ boneless skinless chicken breasts or 4 chicken breasts
½ tsp smoked paprika
1 small red onion diced
1 jalapeno seeded and chopped
1/4 cup cilantro finely chopped
Kosher salt and black pepper to taste
 2 small ripe but firm avocados or 1 large, diced
1 large tomato chopped
2-3 garlic cloves minced
2 tbsp. olive oil
¼ cup cilantro finely chopped
1 lime juice, and zest
1/2 tsp ground cumin
1 lime juiced
Kosher salt and black pepper to taste
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine all the marinade ingredients in a large mixing bowl and stir well to mix.
Mix in the chicken until it is well coated on all sides. Allow it to marinade in the refrigerator
for up to 1 hour.
Meanwhile, cut all of the vegetables into small pieces for the salsa. Then stir them all
together in a medium mixing bowl. Keep it covered and chilled till ready to serve.
Preheat an outside grill or a big grill pan over medium-high heat. Cook for 6 to 8 minutes per
side, or until the chicken is thoroughly done.
Let the chicken rest for 5 minutes after cooking before slicing it. Serve the chicken with
avocado salsa on the side.

6. Lexington Style Grilled Chicken Recipe

Preparation and cooking time
2 hours 55 minutes
Servings
8-10 persons
Nutritional Facts
318 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 cup of cider vinegar
1/4 cup of firmly packed dark brown sugar
4 teaspoons salt
1/4 cup of vegetable oil
3 tablespoons of dried crushed red pepper
2 (3-pound) cut-up whole chickens
2 teaspoons of pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
 Toss together the ingredients just until combined.
Seal a big zip-top plastic freezer bag with half of the vinegar mixture and half of the chicken.
Place the leftover vinegar mixture as well as chicken in a new zip-top plastic freezer bag and
repeat the procedure. Chill the chicken for at least two hours or up to 8 hours, turning it in
now and then.
Remove the chicken from the marinade and discard the marinade.
Grill the chicken for 35 to 40 minutes, or until done, covered with the grill lid over medium-
high heat (350° to 400° F). Refrigerate for at least 1 to 2 hours the marinade, turning
occasionally. The chicken should be grilled for four to five minutes on each side or, until
done, covered with a grill lid over medium-high heat (350° to 400° F).

7. Grilled Chicken Breasts with Lemon and Thyme

Preparation and cooking time
55 minutes
Servings
4 persons
Nutritional Facts
261calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
One and a half tablespoons lemon juice
1/4 teaspoon dried thyme
A half teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
A quarter teaspoon fresh-ground black pepper
Four bone-in chicken breasts (about 2 1/4 pounds in all)
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Light the pellet grill using wood pellets. Combine the lemon juice, garlic, thyme, red-pepper
flakes, oil, salt, as well as black pepper in a shallow dish. Combine the ingredients and coat
the chicken.
Grill the chicken breasts for 8 to 10 minutes over medium-high heat. Cook for another 10
minutes, or when the chicken is just done.
8. Grilled Chicken Shawarma
Preparation and cooking time
30 minutes
Servings
6 persons
Nutritional Facts
314 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
8 garlic cloves, minced
1 teaspoon ground black pepper
2 teaspoon allspice
2 teaspoons kosher salt
6 tablespoons olive oil
1/4 teaspoon cayenne pepper
2 teaspoon turmeric
1 teaspoon ground ginger
2 lbs. to 2 ¼ lb. chicken thighs (boneless and skinless, or skin on- see notes)
2 tablespoons ground cumin
2 tablespoons ground coriander
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine all marinade ingredients in a bowl and stir to combine or pulse to produce a paste in
a food processor.
Marinade the chicken on all sides and set aside for twenty minutes-or up to 24-48 hours
refrigerated. You can alternatively slice the chicken into 1-inch pieces and make skewers.
Grill, the chicken on a preheated wood pellet grill over medium-high heat for around 8
minutes on each side or until both sides have good grill marks. Transfer the chicken to a
cooler portion of the grill or finish cooking it in a 350 F oven for about 10 minutes, or until
fully done.
Chicken shawarma can be served with Israeli salad, rice, and vegetables, as well as pita bread
and tzatziki.

9. Bratwurst and Chicken Kabobs

Preparation and cooking time
50 minutes
Servings
12 kabobs
Nutritional Facts
433 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 teaspoon salt
A half teaspoon of pepper
1/2 cup olive oil, divided
1 can (15 ounces) peach halves in light syrup, drained, and cut into 1/2-in. cubes
2 each medium green pepper, sweet red pepper, and yellow pepper
1 large onion
3 tablespoons brown sugar bourbon seasoning
2/3 cup minced onion
1 jar (12 ounces) mango chutney
6 boneless skinless chicken breasts (6 ounces each)
 1/4 cup balsamic vinegar
1/4 cup cider vinegar
2 tablespoons pepper jelly
Two tablespoons stone-ground mustard
1 package (14 ounces) fully cooked bratwurst links
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine the mustard, vinegar, pepper jelly, salt, and pepper in a mixing bowl. Whisk in one-
third cup olive oil in a slow, steady manner until well combined. Toss in the peaches, onion,
and chutney.
Chicken should be cut into 1-inch cubes, and bratwursts should be cut into 1-inch slices.
Peppers should be cut into large squares, and onions should be cut into cubes. Toss with the
remaining oil and brown sugar bourbon seasoning.
Thread meat and veggies alternately on 12 metal or wet wooden skewers. Cover and cook
skewers on an oiled grill rack over medium-high direct heat, regularly flipping, for 10-12
minutes, or till chicken is no pinker, as well as vegetables are cooked. If desired, add more
brown sugar bourbon seasoning during the grilling process. Serve with chutney on the side.

10. Chicken Breasts with Romesco Sauce

Preparation and cooking time
1 hour 57 minutes
Servings
6 persons
Nutritional Facts
533 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 teaspoon kosher salt
2 tablespoons sherry vinegar
1 teaspoon of smoked paprika
¾ teaspoon of kosher salt
A quarter teaspoon of cayenne pepper
½ teaspoon of finely grated lemon zest
½ teaspoon of dried oregano
4 boneless and skinless chicken breast halves
 A quarter teaspoon of freshly ground black pepper
2 medium red bell peppers
2 large garlic cloves
¼ cup almonds, toasted
¼ cup extra-virgin olive oil
2 tablespoons tomato paste
¼ cup extra-virgin olive oil
A quarter cup fresh lemon juice
3 garlic cloves, minced or pushed through a press
1 teaspoon sweet paprika
Lemon wedges for serving
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
The marinade ingredients should be whisked together in a small bowl.
Gently score the chicken breasts on the smooth (skin) side on the diagonal, making 3 or 4
evenly spaced (1/4 inch) deep slashes. Place the chicken in a mixing bowl, pour the
marinade, and evenly toss the coat. Cover the chicken with plastic wrap as well as refrigerate
for at least one hour and up to eight hours, turning it occasionally.
Preheat the grill at medium-high heat-400° to 500°F- for direct cooking.
Clean the cooking grates with a brush. Grill your bell peppers at direct medium-high heat
with the lid covered for around 20 minutes, flipping every five minutes until browned all
over. Place the peppers in a basin with plastic wrap over them and steam for 10 minutes to
fifteen minutes. Remove the peppers from the bowl, peeling away the scorched skin and
discarding it, as well as the stems. Transfer the peppers to a food processor after coarsely
chopping them. Combine all of the leftover sauce ingredients in a food processor and pulse
until smooth. Place in a mixing bowl.
Preheat the grill to medium heat-350° to 450°F- for direct cooking.
Remove the chicken from the marinade and let any extra marinade drop back into the bowl to
avoid flare-ups. Remove the marinade and discard it. Place the chicken on the grate bars,
smooth (skin) side down, over direct medium heat. Grill for 4 to 6 minutes on the first side,
with the lid closed, till the chicken breasts are fully grill-marked and easily removed from the
grates. Flip the chicken and cook for another 4-6 minutes, unless an instant-read thermometer
placed in the thickest part of the chicken reads 165°F. Remove from the grill and set aside to
rest for 3 to 5 minutes at room temperature. Serve with lemon wedges and Romesco sauce.

11. California Grilled Chicken

Preparation and cooking time
40 minutes
Servings
4 persons
Nutritional Facts
585 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
2 tsp. Italian seasoning
4 slices avocado
4 slices tomato
2 tbsp. of Freshly sliced basil for garnish
Freshly ground black pepper
4 boneless and skinless chicken breasts
Kosher salt
4 slices of mozzarella
3/4 c. balsamic vinegar
1 tsp. of garlic powder
2 tbsp. honey
2 tbsp. of extra-virgin olive oil
Balsamic glaze for drizzling
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Season with salt and pepper, as well as whisk together balsamic vinegar, honey, oil, and
Italian seasoning in a small bowl. Pour over the chicken and let it aside for 20 minutes to
marinate.
Preheat the grill to medium-high when you're ready to cook. Grill chicken till charred as well
as cooked through, about 8 minutes per side, on oiled grill grates.
Cover the grill for 2 minutes to melt the avocado, mozzarella, and tomato on top of the
chicken.
Drizzle with balsamic glaze and garnish with basil.

12. Grilled Butterflied Chicken with Lemongrass Sauce

Preparation and cooking time
4 hours 55 minutes
Servings
4 persons
Nutritional Facts
527 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
2 garlic cloves, finely chopped
1 Tbsp. cumin seeds
1 3½–4-lb. whole chicken, backbone removed
3 Tbsp. Vegetable oil
½ cup vegetable oil
½ tsp. Aji-No-Moto Umami seasoning
Kosher salt
2 Tbsp. coriander seeds
 6 scallions, thinly sliced
3 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped
1 2" piece ginger, peeled, finely chopped
Purple Sticky Rice
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine ginger, scallions, lemongrass, and garlic in a medium mixing bowl. Heat the oil
over high heat in a small saucepan until it is hot but not smoking, approximately 2 minutes.
Pour the scallion mixture on top. Allow 5 minutes to rest, frequently stirring to avoid burning
the aromatics. Season with salt and pepper.
In a small dry skillet at medium heat, toast coriander and cumin seeds, often shaking, until
fragrant and slightly darker in color, about 3 minutes. Allow it cool before transferring to a
spice grinder or mortar and pestle. Transfer the spice mixture to a small bowl after finely
grinding.
Place the chicken on a cutting board, skin side up. Press forcefully on the breastbone with
your palms to flatten the breast; you might hear a crack. This means you're doing everything
correctly. Place the chicken on a large rimmed baking sheet, skin side up. Season both sides
generously with salt. Then sprinkle spice mix all over, being sure to get into every nook and
pore. (There may be some spice mix left over.) Underneath the breast, tuck the wings. Chill
for at least three hours and up to 2 days, uncovered.
Allow 1 hour for the chicken to come to room temperature before grilling. Drizzle some oil
on everything and pat it down.
Prepare the wood pellet grill for indirect heat at a medium-high setting; leave one or two
burners off for a gas grill. Place the chicken on the grate, skin side down, over indirect heat.
Place a vent (if the grill has one) over the chicken to pull heat up and over it. Let it stay
for 15–20 minutes on the grill until gently browned the skin. Cook, covered, for another 20–
25 minutes, or until the skin is dark golden brown as well as crisp and an instant-read
thermometer put into the thickest part of the breast registers 160° F. Before carving, transfer
the chicken to a cutting board and then let it rest for at least 15 minutes. Serve with rice and
lemongrass sauce.
 Chapter 4: Grilled Meat Recipes
Enjoy by choosing from the various grilled meat recipes which have been specifically collected to
help you enjoy your outdoor grilling.

1. Grilled Beef Steaks

Preparation and cooking time
40 minutes
Servings
4 persons
Nutritional Facts
210 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
4 beef steaks, about 3/4-inch-thick (porterhouse, rib eye, sirloin, or T-bone steaks) or about 1-
inch-thick (tenderloin steaks)
One tsp salt
One fourth teaspoon pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Direct heat can be generated by using coals or a gas grill. Heat the grill to medium heat,
which takes around 40 minutes for charcoal and 10 minutes for gas.
With a sharp knife, cut the outside edge of fat on the steaks (except tenderloin steaks)
crosswise at one-inch intervals. It's better not to cut into the meat since the fluids will
evaporate and the beef will dry up.
Over medium heat, place the steak on the grill rack. Cover the grill and cook for 6-8 minutes
for the rib eye, 10-12 minutes for the T-bone or porterhouse and 13-15 minutes for tenderloin
and sirloin turning once halfway through cooking, till an instant-read meat thermometer
inserted in the thickest part reads 145°F for medium-rare or 160°F for medium doneness, or
until an instant-read meat thermometer inserted in the thickest part reads 145°F for medium
doneness. Season to taste with salt as well as pepper.
2. Argentinean Grilled Meat Platter (Parilla)

Preparation and cooking time

35 minutes
Servings
6 persons
Nutritional Facts
590 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 tomato, seeded and cut into small dice
¼ tsp ground black pepper
¼ tsp salt
1 pork chop (bone-in)
1 (225g) rib-eye steak
2 chorizo sausages
½ lb. (225 g) sweetbreads, soaked (see note) (optional)
6 small lamb chops
 1 small red onion, finely chopped
½ green bell pepper, seeded and cut into small dice
4 tsp (20 ml) white wine vinegar
1 tbsp. (15 ml) olive oil
¼ tsp ground cumin
1 blood sausage, about 4 oz. (115 g)
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Mix all of the ingredients in a mixing bowl. Allow marinating at room temperature while you
finish the rest of the process.
Fill a small pot halfway with water and add the sweetbreads. Bring to a boil and season with
salt. Reduce the heat to low and cook for 5 minutes. Turn off the heat. Drain carefully after
running under cold water. Remove the membrane that covers the sweetbreads with your
hands. Then set it aside.
Preheat the grill to high, with half of the burners on high as well as the other half on medium.
Grease the grate.
Cook the pork chops, lamb chops, and steaks on the grill for 3 to 5 minutes per side for rare,
and the sweetbreads, chorizo, and blood sausage on the cooler side for 3 to 5 minutes per side
for medium. Allow for 5 minutes of resting time. Keep warm. Slice the meat on a work
surface as well as arrange it on a wooden board or serving dish.
Serve with Criolla salsa or chimichurri on the side.

3. Grilled Steak and Vegetables

Preparation and cooking time
25 minutes
Servings
4 persons
Nutritional Facts
423 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
2/3 cup lemon juice (from 6 lemons)
1 medium yellow onion, thinly sliced
Salt and pepper
1 teaspoon dried thyme, divided
 2 large red bell peppers, cut into 1/2-inch strips
2 medium zucchini, thinly sliced
One skirt steak (about 1 1/4 pounds)
3/4 cup olive oil, plus more for the grill

Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat a grill or grill pan to a high temperature. Mix lemon juice, 1/2 tsp thyme, bell
peppers, zucchini, and onion in a large mixing bowl or zip-top bag; season with salt and
pepper as well as marinate for 15 minutes.
Season the steak with the remaining 1/2 teaspoon thyme, salt, and pepper. Clean the hot grill
and lightly oil it. For medium, cook the steak for 12 minutes, flipping once. Tent with foil and
transfer to a cutting board. Allow to rest for 10 minutes before slicing thinly against the grain.
Brush the heated grill with a little oil. Grill the vegetables in an equal layer on the grill,
reserving the marinade, for 8 to 10 minutes, or until browned and tender. In a marinade,
whisk together the oil and mustard. Half of the vegetables and half of the dressing for Zesty
Pork Sandwiches should be covered and refrigerated. The rest of the vegetables and steak
should be served with the leftover dressing.

4. Grilled Balsamic Flank Steak for Wraps and Salads

Preparation and cooking time
13 minutes
Servings
4 persons
Nutritional Facts
345 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
2 tsp minced garlic
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup balsamic vinegar
1 lb. flank steak
Two tsp ketchup
¼ cup olive oil
 Salt and pepper to taste
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
In a gallon-sized freezer bag, mix balsamic vinegar, garlic, ketchup, Worcestershire sauce,
soy sauce, olive oil, salt, and pepper. Close the bag as well as shake it to mix the ingredients.
Put the flank steak inside the bag after opening it. Refrigerate for at least four hours or up to
overnight, flipping occasionally.
When you're ready to cook flank steak, preheat the GEORGE FORMAN® grill. Preheat the
grill to 425 degrees Fahrenheit. Put the flank steak on the grill once it is heated. Cook for 8
minutes, till a thermometer put into the thickest section reads 135°F or higher. Remember
that 135°F is for medium-rare; the time will vary depending on how well you want your flank
steak.
Slice and serve on top of a salad; slice and wrap with your favorite vegetables or slice and
place on a pizza with sautéed onions and peppers as well as provolone cheese.

5. Grilled Marinated Steak Kebabs

Preparation and cooking time
45 minutes
Servings
6 persons
Nutritional Facts
301 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
4 cloves garlic, minced
1 orange bell pepper, cut into chunks
green bell pepper, cut into chunks
2-1/2 tablespoons Worcestershire Sauce
2 tablespoons extra light olive oil
2 pounds’ sirloin steaks, or ribeye steak, cut into bite-size cubes
1 red bell pepper, cut into chunks
2 tablespoons Dijon mustard
1 tablespoon steak seasoning
1/4 cup lemon juice, freshly squeezed
1/4 cup tamari
 1 large red onion, cut into cubes
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Mix the steak seasoning, garlic, mustard, Worcestershire sauce, tamari, lemon juice and olive
oil in a large mixing bowl. To properly blend, whisk everything together.
Toss the onions, peppers, and sirloin cubes in the marinade to coat. Allow 15 to 20 minutes
for the steak to marinade on the countertop.
Meanwhile, preheat your grill to medium-high (550-600°F). Alternate skewering the steak
with the peppers and onion until the steak is completely skewered. While the steak kebabs are
resting, any residual peppers and onions can be put to a hot grill pan.
Place the skewers on the grill once it's hot, then reduce the temperature to medium (400°) &
continue to cook, occasionally rotating, until the outside has excellent grill marks.
Remove from the oven and let aside for about 5 minutes before serving.

6. Sweet Tea Marinated Ribeyes

Preparation and cooking time
8 hours 30 minutes
Servings
4 persons
Nutritional Facts
329 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 teaspoon black pepper
A quarter cup lime juice
1 teaspoon salt
2 teaspoons sugar
1 teaspoon dried minced garlic
1 lime thinly sliced
3 sprigs of fresh rosemary
4 Ribeye Steaks
10 ounces’ grape or cherry tomatoes halved
4 cups Milo's Famous Sweet Tea
A half tablespoon dried minced onion
 A half tablespoon dried minced garlic
1 tablespoon salt
10 ounces frozen corn cooked according to package instructions
12 ounces crumbled feta
15 ounces’ black beans drained and rinsed
A quarter cup fresh cilantro chopped
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Whisk the onion, salt, tea, garlic, and pepper in a large mixing bowl. Insert the lime slices as
well as rosemary sprigs in a large zip-lock bag.
Put the ribeyes in the back and seal them properly.
Refrigerate the bag for 2-8 hours.
Remove the limes, liquid, and rosemary from the fridge when ready to cook.
Preheat the grill to 400 degrees Fahrenheit.
Season each steak with pepper and salt on both sides.
Cook for 8-10 minutes per side or until the internal temperature is 140-160 degrees
Fahrenheit.
Serve with Confetti Corn Salad on top.
Combine the feta, black bean, tomatoes, corn, and cilantro in a large mixing bowl. Whisk
together the salt, lime juice, sugar, and garlic in a separate small bowl.
The sauce mixture is poured over the salad, and coat it completely with a wooden spoon.

7. Porterhouse with Summer Au Poivre Sauce

Preparation and cooking time
3 hours 30 minutes
Servings
2-4 persons
Nutritional Facts
266 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
½ cup (packed) mint leaves
Kosher salt
12 lb. porterhouse steak (about 2" thick)
½ cup extra-virgin olive oil
Vegetable oil (for the grill)
2 Tbsp. drained pickled green peppercorns
½ cup (packed) basil leaves
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Prepare a grill with high indirect heat.
Season the steak with salt and pepper. Grill until deeply browned on all sides at direct heat.
You have to keep tenderloin (the smaller side) away from the most intense heat. Remember to
keep turning steak every minute or so to control flare-ups as well as ensure even browning.
Cook the steak over indirect heat, turning every one to two minutes and moving closer or
farther away from the heat as needed to achieve even color, for 10–12 minutes, or unless an
instant-read thermometer placed into the thickest part of the steak registers 120° for medium-
rare. Allow 15–30 minutes to rest on a wire rack set on a rimmed baking sheet.
Cut the meat away from each side of the bone and slice crosswise on a cutting board
afterward. Serve with the sauce and the peppercorns that were saved.

8. Hasselback Short Rib Bulgogi

Preparation and cooking time
3 hours 30 minutes
Servings
4 persons
Nutritional Facts
482 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
One tsp. sugar
One tbsp. toasted sesame oil
1½ lb. 1"–1½"-thick boneless beef short ribs, trimmed
Vegetable oil (for the grill)
Kosher salt
One tsp. toasted sesame oil
1 tsp. toasted sesame seeds
6 scallions
2 tsp. toasted sesame oil
2 tsp. unseasoned rice vinegar
One tsp. toasted sesame seeds
One 1" piece ginger, peeled, finely grated
2 garlic cloves, finely grated
One scallion, very finely chopped
¼ cup white miso
One tsp. gochujang (Korean hot pepper paste) or hot chili sauce (such as Sriracha)
¼ cup soy sauce
2 Tbsp. unseasoned rice vinegar
2 Tbsp. light or dark brown sugar
One tbsp. gochugaru
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine the sugar, miso, scallion, gochujang, oil, sesame seeds, and one teaspoon of water
in a small bowl.
Scallions should be trimmed and cut in half lengthwise. Toss the scallions with the vinegar,
oil, and sesame seeds in a medium mixing bowl.
Combine the vinegar, ginger, gochugaru, garlic, soy sauce, brown sugar, and sesame oil in a
medium mixing bowl.
Chop short ribs no more than halfway through the meat with a sharp knife. Turn the scallion
over and slice the other side. Toss the meat with the marinade in the bowl, working the
marinade into the slashes in the meat. Cover bowl with a large plate and set aside for at least
2 hours or up to 1 day at room temperature.
 Prepare a grill for medium-high heat with vegetable oil on the grate. Remove the short ribs
from the marinade and season them lightly with salt. Turn every 1–2 minutes, and if
necessary, move to a cooler part of the grill.
Transfer the short ribs to a cutting board and set them aside for at least five minutes before
slicing across the slashes—or, to be honest, just ripping them apart.
Season the scallion salad with salt and black pepper.

9. Grilled Steak Tacos

Preparation and cooking time
2hours 10 minutes
Servings
4 persons
Nutritional Facts
473 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1/2 medium tomato, seeded and chopped
One teaspoon seafood seasoning
One beef ribeye steak (1 pound), trimmed
8 flour tortillas (6 inches)
3 tablespoons of sliced ripe olives
2 tablespoons of canned whole kernel corn
2 tablespoons of chopped sweet red pepper
2 tablespoons of lime juice
4 teaspoons of minced fresh cilantro
1/4 cup of mayonnaise
2 teaspoons of Sriracha chili sauce
1/8 teaspoon sesame oil
One medium ripe avocado, peeled and finely chopped
1 teaspoon kosher salt
One teaspoon finely chopped onion
One garlic clove, minced
1/4 teaspoon ground cumin
2 teaspoons pepper
2 teaspoons olive oil
 One teaspoon kosher salt
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Mix the aioli ingredients in a small bowl. Mix the salsa ingredients in a separate bowl.
Refrigerate until ready to serve.
Rub both sides of the steak with a mixture of pepper, oil, salt, and seafood seasoning.
Cover and cook over medium heat until the meat is done to your liking; for medium-rare, a
thermometer must read 135°F. Allow for a 5-minute rest period.
In the meantime, warm tortillas on the grill for forty-five seconds on each side
Place thinly sliced steak on tortillas. Serve with aioli, salsa, and your favorite toppings.
10. Brisket
Preparation and cooking time
7 hours
Servings
6 persons
Nutritional Facts
579 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
¼ cup paprika
2 tablespoons black pepper
2 tablespoons kosher salt
5-pound Brisket
¼ cup brown sugar
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Remove large chunks of fat as well as the fat cap from the brisket.
Choose the rub you want to use.
Apply a heavy rub of the spices to all sides of the brisket. It should then be refrigerated for a
few hours or overnight after wrapping in plastic wrap. Remove 1 hour before cooking from
the refrigerator and set aside to rest at room temperature.
Set up the grill while the brisket is resting. A constant temperature of 225°-250°F is ideal.
Then cook on the indirect side.
Cook until the internal temperature reaches 200°-205° F.
Wrap in foil and a couple of towels after removing them from the grill.
Allow it to rest for one to two hours before serving by slicing thinly across the grain.

11. Santa Maria Roast Beef

Preparation and cooking time
2 hours 30 minutes
Servings
6 persons
Nutritional Facts
495 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 tablespoon garlic powder
1 beef tri-tip roast
2 cups of soaked hickory wood chunks or chips
2 tablespoons of canola oil
1 tablespoon white pepper
1 tablespoon of celery salt
1 tablespoon ground cumin
4 tablespoons paprika
3 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon of dried oregano
1 tablespoon of pepper
2 teaspoons of cayenne pepper
1 teaspoon ground mustard
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine the ingredients and rub over the roast as desired. Wrap in plastic wrap and place in
the refrigerator overnight.
1 hour before grilling, remove the roast from the refrigerator. Using a drip pan, prepare the
grill for indirect heat.
Unwrap the roast and brush it with oil before placing it over the drip pan. Cover and grill
over medium-low indirect heat for one to one and a half hour, or until meat reaches desired
doneness (a thermometer should read 135 F for medium-rare).
12. California Burger Wraps

Preparation and cooking time

45 minutes
Servings
8 persons
Nutritional Facts
391.1 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
8 Bibb lettuce leaves
1/2 medium ripe avocado, peeled and cut into 8 slices
1/4 cup chopped red onion
1/3 cup crumbled feta cheese
1-pound of lean ground beef (90% lean)
1/2 teaspoon of salt
1/4 teaspoon of pepper
 2 tablespoons Miracle Whip Light
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Combine beef, salt, and pepper in a large mixing bowl, stirring lightly but thoroughly. Form
eight 1/2-inch-thick patties.
Then the burgers are to be grilled for three to four minutes on each side at medium heat or
broil 3-4 inches from heat till a thermometer reads 160°F. In lettuce leaves, place burgers.
Spread feta as well as Miracle Whip on top of burgers.
 Chapter 5: Grilled Lamb Recipes
Enjoy your grilling by choosing from the specifically collected grilled lamb recipes.

1. Racks of Lamb with Roasted-Shallot Vinaigrette

Preparation and cooking time
49 minutes
Servings
4 persons
Nutritional Facts
1398 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 teaspoon Dijon mustard
2 tablespoons finely chopped fresh thyme leaves
½ teaspoon of kosher salt
½ teaspoon of freshly ground black pepper
1 teaspoon finely chopped fresh thyme leaves
½ teaspoon kosher salt
1 large shallot, about 1 ounce, unpeeled
¼ cup extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
2 lamb racks, each 1 to 1½ pounds, frenched
Extra-virgin olive oil
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill to medium heat-350° to 450°F- for direct cooking.
Brush a small amount of olive oil all over the shallot.
Adjust the grill to medium heat-350° to 450°F- for indirect cooking.
Brush the lamb with oil as well as a season with thyme, salt, and pepper evenly. To keep the
bones from burning, cover them loosely with aluminum foil. Sear the lamb over direct heat,
bone side down first, for two to four minutes, turning once, until lightly browned. Place the
lamb at indirect medium heat, cover, and cook until done to your liking, about 15 minutes for
 medium-rare. Remove the chops from the grill and set them aside to rest for three to five
minutes before slicing them into individual chops. With the vinaigrette, serve warm.

2. Grilled Lamb Chops

Preparation and cooking time

23 minutes
Servings
4 persons
Nutritional Facts
239 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 cup olive oil
3/4 cup lemon juice
1 tablespoon chopped mint
1 tablespoon chopped Italian parsley
10-12 cloves garlic
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
 16 lamb chops
2 tablespoons avocado oil
2 tablespoons Greek Freak seasoning
1/4 teaspoon dry oregano
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Allow the lamb chops to marinate for 30 minutes in a baggie with one-fourth to one-third cup
of the mint sauce.
Remove the raw lamb from the marinade, as well as discard the remaining sauce.
Heat the pellet grill to 450°F and season your lamb chops with Greek Freak seasoning before
placing them on the grill.
Cook for three to four minutes per side on each side, then set aside to rest.

3. Rosemary Lamb Chops

Preparation and cooking time
32 minutes
Servings
4 persons
Nutritional Facts
157 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 tablespoon chopped fresh rosemary leaves
Extra-virgin olive oil
2 pounds’ new potatoes, each about 1½ inches in diameter, quartered
2 teaspoons chopped fresh thyme leaves
3 garlic cloves
1 teaspoon of kosher salt
¾ teaspoon freshly ground black pepper
8 lamb loin chops, each about 4 ounces and 1¼ inches thick, trimmed of excess fat
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
 Garlic should be roughly chopped. Then salt should be sprinkled on top.
Preheat the grill to medium heat (350° to 450°F) for direct cooking.
Brush both sides of the lamb chops with oil. Almost half of the seasoning mixture should be
applied to both sides of the chops.
In a medium mixing bowl, place the cut potatoes. Drizzle 2 tablespoons of oil on top and
sprinkle with the remaining portion of the seasoning mix. Toss the potatoes to evenly coat
them.
Grill the potatoes for fifteen to twenty minutes, turning every five minutes, over direct
medium heat with the lid closed. While you're grilling the lamb, remove it from the grill and
keep it warm.
Grill the lamb chops at direct medium heat with the lid closed, turning once or twice until
done to your liking, about 8 minutes for medium-rare. Allow resting for three to five minutes
after removing from the grill. With the potatoes, serve warm.

4. Baby Lamb Chops

Preparation and cooking time
45 minutes
Servings
4-6 persons
Nutritional Facts
295 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 cup fresh orange
1 tablespoon clover honey
1 tablespoon aged sherry vinegar
1 teaspoon finely grated orange zest
2 cups of pureed canned plum tomatoes
1/2 cup ketchup
1 tablespoon of smoked paprika
1/2 teaspoon ground coriander
2 tablespoons of canola oil, plus more for brushing
3 chopped shallots
2 chopped cloves garlic
2 tablespoons of light brown sugar
freshly ground black pepper and Kosher salt
 12 bone on baby lamb chops
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
For direct grilling, preheat the grill to high. On both sides, brush your lamb with canola oil as
well as a season with pepper and salt.
Put the chops on the grill for 2 to 3 minutes on each side. Grill for another 2 to 3 minutes
after flipping and brushing with some of the sauce. Transfer to a serving platter and top with
the reserved sauce.

5. Lamb Chops Grilled in Rosemary Smoke

Preparation and cooking time
1hour 17 minutes
Servings
4 persons
Nutritional Facts
916 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
8 garlic cloves, minced
8 large rosemary sprigs, stems with leaves (soaked in water at least 30 minutes)
Rosemary sprig (for garnish)
2 teaspoons salt
1 teaspoon pepper
2 teaspoons olive oil (or more if needed)
12 lamb loin chops, trimmed of excess fat (at least 1 1/2 inches/4 cm thick)
1⁄4 cup chopped fresh rosemary leaf (or 2 Tb dried)
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Prepare the grill for high-heat direct cooking. Place the rosemary stems directly on the
charcoal or gas burners. When the rosemary begins to smoke, place the chops over direct heat
and cook, covered, for 3-6 minutes on each side, until done to your liking.
Insert an instant thermometer away from the bone or cut into the chops near the bone to
check for doneness. For medium-rare, take out the chops from the grill when the thermometer
reads 130 degrees Fahrenheit (54 degrees Celsius), and the meat is still pink near the bone.
Move the chops to a platter and set aside for 5 minutes, covered loosely with aluminum foil.
6. Make-Ahead Instant Pot Grilled Ribs

Preparation and cooking time

2 hours
Servings
4 persons
Nutritional Facts
761 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
2 Tbsp. brown sugar
2 Tbsp. red or white wine vinegar
2 garlic cloves, crushed
1/2 cup coarsely chopped parsley, dill, and mint leaves
1 Tbsp. kosher salt
1/2 tsp. ground cinnamon
4 lb. St. Louis–style pork spareribs, cut into 3- or 4-rib sections
 1/4 cup dry white wine
1 Tbsp. black peppercorns
4 tsp. cumin seeds
1 1/2 tsp. crushed red pepper flakes
Vegetable oil (for the grill)
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill to medium-high. Clean and lubricate the grate. Congealed fat should be
spooned out of the cooking liquid, and the remaining liquid should be transferred to a small
pot. Bring the mixture to a boil with vinegar and garlic.
Cook is occasionally swirling the pan until the liquid has been reduced by half, about 3
minutes. Strain into a glass measuring cup through a fine-mesh sieve.
Rub a small amount of oil onto the ribs to lightly coat them. Grill the ribs for about 2 minutes
or until they are lightly browned. Turn the ribs over, brush the sauce on the exposed side, and
grill for another 2 minutes, or until the underside is lightly browned.
Place the ribs on a cutting board and set them aside. Allow 5–10 minutes to cool before
slicing into individual ribs. In the end, drizzle the remaining sauce on top, then top with
herbs.

7. 3-Ingredient Grilled Pineapple, Steak and Avocado Salad

Preparation and cooking time
50 minutes
Servings
4-6 persons
Nutritional Facts
626 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
One teaspoon freshly ground black pepper, plus more
1 pineapple, peeled, cut into 1/2" rounds, center core removed, divided
2 pounds of New York strip steak
One and a half tsp of kosher salt, divided, plus more
3 tablespoons olive oil, plus more for the grill
2 avocados
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Start by seasoning the steak with one tsp salt and one tsp pepper. Allow it to sit for at least 1
hour at room temperature.
In a blender, puree one pineapple round, a half teaspoon salt, and 2 tablespoons water until
smooth. Blend in 3 tbsp. Oil till smooth; set aside.
Heat a grill to medium-high or a grill pan to medium-high; oil the grill grate or pan. 8–10
minutes for medium-rare, grill steaks as well as leftover pineapple rounds, occasionally
turning, till the pineapple is lightly charred as well as an instant-read thermometer inserted in
the middle of the steak registers 120°F.
Place the steak on a cutting board and set it aside. Allow sitting for at least fifteen minutes
before slicing thinly. To keep the pineapple warm, place it on a platter and cover it with foil.
Cut avocados in half crosswise around the pit, then use your hands to carefully peel off the
skin. Cut each half into 1/2" rings crosswise.
Arrange sliced steak, avocado, and pineapple on a platter. Season with salt and pepper and
drizzle with pineapple dressing.

8. Grilled Herb Crusted Rack of Lamb

Preparation and cooking time
30 minutes
Servings
3 persons
Nutritional Facts
386 calories

Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
One and a half-pound to two pounds’ rack of lamb trimmed of excess fat
2 teaspoons mint chopped
A half teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large cloves garlic minced
2 teaspoons rosemary chopped
Two teaspoons oregano chopped
 2 tablespoons olive oil
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
To make the marinade, combine all ingredients in a small bowl to make a thick paste.
Cover the lamb rack with the marinade. Refrigerate for eight hours or overnight, covered in
plastic wrap.
Preheat the grill to 500°-525° F. Then put the rack of lamb on the grill for 5 minutes to sear
the meat.
Reduce the temperature to 425°F. Turn the lamb over and roast for another 13-15 minutes, or
until the lamb's internal temperature registers 120° F for medium-rare. Transfer the lamb to a
chopping board and cover with aluminum foil to keep it warm. Allow the lamb to rest for
another 5-10 minutes.
Make double-cut chops out of the lamb. Place the lamb on a dish as well as pour any meat
juices over it. Serve with a sprinkling of fresh herbs on top.

9. Tandoori Lamb Ribs

Preparation and cooking time
45 minutes
Servings
4-6 persons
Nutritional Facts
595 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
8 cloves garlic, peeled
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lemon, plus wedges for serving
Melted unsalted butter for serving
One (4″-piece) ginger, peeled and thinly sliced
A half-cup whole-milk Greek yogurt
1⁄4 cup malt vinegar
3 tsp. cayenne pepper
2 racks (2 lb.) lamb spareribs (often called Denver's ribs)
One tbsp. cumin seeds
1 tbsp. garam masala
 2 tsp. ground cardamom
One and a half tsp. red food coloring
One tsp. freshly grated nutmeg
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
In a roasting pan, place the ribs. In an 8-inch skillet, toast cumin seeds and garam masala till
fragrant, about 30 seconds; set aside to cool. To make a fine powder, move to a spice grinder.
Set a charcoal grill to high heat or a wood pellet grill to high heat; bank coals or switch off
one burner. Grill ribs for 45 minutes to 1 hour, flipping once, till slightly charred and tender.
If the ribs begin to burn on the outside before they are fully cooked, consider moving them to
a cooler part of the grill as well as a cook until tender. Rest the ribs for 20 minutes before
slicing them into individual ribs. Serve with melted butter and lemon wedges.

10. Grilled Leg of Lamb (Boneless or Bone-in)

Preparation and cooking time

3 hours 20 minutes
Servings
6 persons
Nutritional Facts
339 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
Two and a half to three pounds’ boneless leg of lamb (about 3/4 lb. more if bone-in)
coarse salt (sea or kosher), to taste
your choice of smoking wood chunks or chips (apple, cherry, maple, hickory, and oak will
work well)
black pepper, ground, to taste
dried oregano, to taste
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat your grill to 225–250 degrees Fahrenheit.
Season the lamb on all sides with the seasoning blend.
Place the fat side of the lamb on the grill/smoker rack. There would be a lot of smoke. To
keep the temperature between 225 and 250 degrees Fahrenheit, replenish the charcoal as well
as smoke wood as needed.
Grill until the leg of lamb reaches an internal temperature of 140-150 degrees Fahrenheit.
Place the lamb on a cutting board as well as set it aside for 10 minutes to rest. To keep it
warm, cover it loosely with aluminum foil.
Carve and serve right away.

11. Grilled Lamb Chops American Style

Preparation and cooking time
1 hour 10 minutes
Servings
4 persons
Nutritional Facts
287 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
One rack of lamb
Kosher salt
 4 garlic cloves minced
Three tbsp. fresh rosemary finely chopped
A half tsp ground black pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the wood pellet grill to 225 degrees Fahrenheit (107 degrees Celsius).
Put the lamb rack on the indirect side of the grill grates. Then cook for forty-five minutes, or
until the internal temperature of the meat reaches 115-120 degrees Fahrenheit (46-49 degrees
Celsius).
Transfer the lamb to a direct heat source. Sear each side of the rack for two minutes.
Cut the rack into four fats, double-wide chops by slicing in between each second bone. Make
sure they're all the same thickness, so they cook at the same time. Then1, 2 hours before
cooking, season the meat with salt and dry brine it in the refrigerator.
Allow the rack to cool for 10 minutes after removing it from the heat. Blend the seasoning
mix and set aside.
Per serving, cut into two chops. Serve with a seasoning mix on top.

12. Lamb Leg Roasted

Preparation and cooking time
50 minutes
Servings
4 persons
Nutritional Facts
392 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
One leg of lamb (bone-in) about 6 1/2 pounds
6 garlic cloves
A quarter cup spicy brown mustard
1/3 cup extra-virgin olive oil
2 tablespoons packed brown sugar
1/8 teaspoon cayenne pepper
One teaspoon kosher salt
One teaspoon coarse ground black pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat your grill to 225 degrees Fahrenheit.
Place the lamb on a baking sheet and set it aside.
Combine the olive oil, garlic, mustard, brown sugar, cayenne pepper, salt, and pepper in a
food processor. Blend everything thoroughly.
Using a spatula, evenly distribute the mixture over the leg of lamb.
Cook the lamb on a rack in the wood pellet grill for about 12 hours or until it reaches an
internal temperature of 110 degrees F.
Place the lamb on a grill that has been preheated to medium-high heat. Sear the lamb evenly
on all sides till it reaches an internal temperature of 140°F. Remove the lamb from the grill
and set it aside to rest for 10 minutes before slicing.

13. Rosemary and Garlic smoked barbecue lamb loin

Preparation and cooking time

1 hour
Servings
4 persons
Nutritional Facts
662 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
One kilogram of boned, rolled lamb loin
4 halved clove garlic
2 tablespoon of fresh rosemary sprigs
One teaspoon of sea salt flakes
One tablespoon of olive oil
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
With a sharp knife, pierce the lamb in 8 places as well as push the garlic and half of the
rosemary into the cuts. Salt the lamb and rub it with the oil.
In the meantime, soak two handfuls of smoking wood chips for 2 hours in a large bowl of
water.
Cook the lamb for 3 minutes on a hot, oiled grill, uncovered until it is browned all over.
Put drained smoking chips in the smoker box next to the lamb on the grill. Cook the lamb in a
covered barbecue over indirect heat for one and a quarter-hour for medium or till done to
your liking. Rest the meat for ten minutes before carving, sprinkling it with the remaining
rosemary and covering it loosely with foil.
 Chapter 6: Grilled Vegetables Recipes
Go for healthier eating by choosing from the various grilled vegetables recipes which have been
specifically collected to help you enjoy your outdoor grilling.

1. Grilled Eggplant Salad with Freekeh and Yogurt Dressing

Preparation and cooking time
50 minutes
Servings
4 persons
Nutritional Facts
336 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
A quarter cup Italian parsley, chopped
2 tablespoons fresh chopped dill (or mint, or parsley)
1–2 garlic cloves finely minced
1/4 teaspoon salt, or to taste
3 scallions, sliced
1 tablespoon lemon zest
4 tablespoons olive oil
3–4 tablespoons lemon juice
1/2 teaspoon salt, more to taste
1 cup dry Freekeh
2 1/2 cups water
1 large eggplant, sliced into 1/4 inch slices
A quarter cup mint, chopped
1/4 cup dill, chopped
1/2 teaspoon pepper
A half teaspoon Aleppo chili flakes
1 cup plain thick Greek yogurt
1 tablespoon lemon juice
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill to medium-high temperature.
In a medium pot, combine freekeh and water, bring to a boil, cover, and cook for 15-20
minutes, or till water is absorbed as well as freekeh is tender.
Brush or spray the eggplant slices with olive oil. You should then season it with salt and
pepper. Grill for 3-4 minutes on both sides or till grill marks appear. Then wrap in foil to
steam and finish cooking. Toss the eggplant with a fork and cut it into bite-size pieces.
Combine the cooked freekeh, eggplant, scallions, lemon juice, salt, olive oil, herbs, lemon
zest, pepper, and spices in a mixing bowl. Toss everything together. Taste and adjust the salt
and lemon as needed. It should have a tangy flavor. As it sits, the smoky flavor will emerge.
In a small bowl, whisk together the yogurt sauce ingredients. (If you're making a vegan
version, you might need to add a little more lemon)
To serve, spread the yogurt dressing on a platter and top with the salad. Serve with torn mint
leaves as a garnish.
Spread the yogurt sauce on the container's bottom for lunch, then spoon salad on top (or
separate).
Salad will keep in the fridge for 3-4 days with a yogurt dressing on the side.

2. Mexican-Style Corn on the Cob

Preparation and cooking time
35 minutes
Servings
3 persons
Nutritional Facts
305 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 tablespoon fresh lime juice
¼ teaspoon chipotle chili powder
3 tablespoons grated cotija or Parmigiano-Reggiano® cheese
3 tablespoons mayonnaise
2 tablespoons sour cream
¾ teaspoon prepared chili powder
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill to medium heat-350° to 450°F- for direct cooking.
Mix the spread ingredients in a small bowl and stir well. Mix the topping ingredients in a
second small bowl and stir well.
Clean the cooking grates with a brush. Grill the corn for 10 to 15 minutes, occasionally
turning, over direct medium heat with the lid closed, till the kernels are browned in spots as
well as tender. Remove the steaks from the grill.
Spread the spread evenly over the corn, then top with the topping. Serve immediately.

3. Roasted Root Vegetables with Garlic and Rosemary

Preparation and cooking time

40 minutes
Servings
4 persons
Nutritional Facts
78 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 medium sweet potato, about 12 ounces, peeled
 1½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh rosemary leaves
1½ pound celery root (bulbs only), trimmed, peeled with a knife
8 ounces’ medium carrots, peeled
8 ounces’ medium parsnips, peeled
2 teaspoons minced garlic
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
A big pot of water should be brought to a boil. Cut parsnips, celery root, carrots, and sweet
potato. Cook for 2 minutes in boiling water with celery, carrots, and parsnips. Add the sweet
potato and cook for another 6 to 8 minutes, or when the vegetables are partially cooked.
Drain well and set aside to cool completely.
Preheat a perforated grill pan for about 10 minutes and prepare your grill for direct cooking at
medium heat.
Whisk the pepper, salt, oil, rosemary, and garlic in a large mixing bowl. Turn the vegetables
in the bowl to coat them.
The vegetables are to be spread in a single layer on the grill pan and cooked, occasionally
turning, till lightly charred and quite tender, about 10 minutes over direct medium heat with
the lid closed.
It should be served warm.

4. Spicy Grilled Broccoli

Preparation and cooking time
30 minutes
Servings
6 persons
Nutritional Facts
122 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 tbsp. low-sodium soy sauce
1/4 tsp. crushed red pepper flakes, plus more for serving
1/4 c. freshly grated Parmesan
 Lemon wedges, for serving
3 tbsp. ketchup
1 tbsp. honey
3 cloves garlic, minced
2 lb. broccoli
1/4 c. extra-virgin olive oil
2 tbsp. Worcestershire sauce
1/2 tsp. kosher salt, plus more for sprinkling
Freshly ground black pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill to medium. Trim the fibrous bottom half of the broccoli stem, then cut the
broccoli head into quarters to make small trees.
Whisk together the oil, Worcestershire sauce, ketchup, soy sauce, honey, and garlic in a large
mixing bowl. Use pepper, salt, and red pepper flakes to taste. Toss in the broccoli as well as
toss to combine. Allow for a 10-minute rest period.
Place the broccoli on the grill and season lightly with salt. 8 to 10 minutes on the grill,
flipping every two minutes as well as basting with any remaining sauce until broccoli is
knife-tender and slightly charred.
Serve with lemon wedges and sprinkle more red pepper flakes on top.

5. Grilled Carrots
Preparation and cooking time
25 minutes
Servings
6 persons
Nutritional Facts
106 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
2 tsp. honey
Kosher salt and pepper
2 tbsp. pistachios, toasted and finely chopped
1 tsp. harissa paste
 1/4 c. plain 2% Greek yogurt
2 bunches of thin carrots with tops, scrubbed and trimmed
1 tbsp. olive oil
2 tbsp. tahini
2 tbsp. fresh lemon juice
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Preheat the grill to low. If necessary, cut any large carrots in half lengthwise to ensure that all
carrots are the same width. Whisk the honey, oil, and harissa in a large mixing bowl. Toss in
the carrots to coat.
Place carrots on grill and cook, covered, for 10 to 12 minutes, until charred and tender,
rolling or turning carrots halfway through. Place on a serving platter.
Meanwhile, combine lemon juice, yogurt, tahini, and 1/4 teaspoon salt and pepper in a
mixing bowl. Drizzle in two tablespoons of warm water gradually, adding more if the mixture
becomes too thick. Drizzle the dressing over the carrots and top with pistachios.

6. Grilled Pattypans
Preparation and cooking time
15 minutes
Servings
2 persons
Nutritional Facts
54 calories

Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
6 cups patty pan squash (about 1-1/2 pounds)
1/4 cup apricot spreadable fruit
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Place the squash in a grill basket that has been sprayed with cooking spray. Each side should
be grilled for four minutes, covered, over medium heat until tender.
Meanwhile, mix the remaining ingredients in a small bowl. Transfer the squash to a serving
bowl and toss gently with the sauce.
7. Grilled Potato Salad with Chiles and Basil

Preparation and cooking time

3 hours 30 minutes
Servings
4 persons
Nutritional Facts
279 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
3 tbsp. fish sauce
3 garlic cloves
2 cups basil leaves
2 tbsp. toasted sesame seeds
1 tbsp. honey
1/4 cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling
 2 lb. baby Yukon Gold potatoes
1/2 cup kosher salt, plus more
2/3 cup unseasoned rice vinegar
2 red Fresno chilies, thinly sliced
1 large red onion
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
In a large saucepan, cover potatoes with three quarts of water. Insert half cup salt. Over
medium-high heat, bring to a simmer.
Preheat the grill to medium-high heat. Combine the honey, vinegar, fish sauce, and three
tablespoons of oil in a small bowl. Add the chilies and mix well. Set aside the dressing after
seasoning it with salt.
Cut the onion in half through the root. Next, cut each half into 5 wedges, keeping the root in
place.
In a large mixing bowl, finely grate the garlic. 14 cup oil, whisked in. Toss the onion wedges
into the mixing bowl. As you add the potatoes to the bowl, lightly smash them with your
hands and toss gently to coat them in garlic oil. Next season it is with salt and pepper.
Cook it for 12–15 minutes on the grill, occasionally turning, until potatoes and onion wedges
are charred all over.
Toss the potatoes in the dressing to coat them. Combine basil as well as sesame seeds in a
bowl.
In a serving bowl, place the potato salad. Drizzle some oil on top.

8. Grilled Artichokes
Preparation and cooking time
43 minutes
Servings
8 persons
Nutritional Facts
312 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 tablespoon Kosher salt
2 cloves garlic, minced
salt & pepper, to taste
 3 garlic cloves, smashed
2 lemon halves
3-4 artichokes
2-3 quarts of water
1/2 cup olive oil
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Trim the tops and stems off the artichokes before cooking. Remove the fuzzy choke from the
middle of each artichoke by slicing it in half and removing it with a spoon. To avoid
discoloration, quickly rub with lemon wedges.
Fill a large pot halfway with water and set it over medium-high heat to bring to a boil.
Squeeze the lemon halves first, then add the garlic cloves, salt, and lemon halves to the water.
Boil for 15-20 minutes, or until the artichokes are softened as well as fairly tender.
Take the artichoke halves out of the water and place them on a baking sheet to dry.
Meanwhile, in a mixing bowl, mix olive oil as well as minced garlic. Season each artichoke
with salt and pepper after brushing it with garlic as well as olive oil on all sides.
Heat the grill to medium-high. Place the artichokes cut-side up on the grill. Grill it for three
to four minutes, then turn and grill for another 3-4 minutes, cut-side down, until tender and
charred. Serve with a dipping sauce of your choice.

9. Grilled Veggie Pizza

Preparation and cooking time
40 minutes
Servings
4 persons
Nutritional Facts
274 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 small sweet red pepper, sliced
1 can (8 ounces) pizza sauce
2 small tomatoes, chopped
2 cups shredded part-skim mozzarella cheese
1 small onion, sliced
1 tablespoon white wine vinegar
 1 tablespoon water
4 teaspoons olive oil, divided
8 small fresh mushrooms, halved
1 small zucchini, cut into 1/4-inch slices
1 small sweet yellow pepper, sliced
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/4 teaspoon salt
A quarter teaspoon of pepper
1 prebaked 12-inch thin whole wheat pizza crust
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Mix the onion, peppers, three tsp oil, mushrooms, zucchini, vinegar, water, and seasonings in
a large mixing bowl. Place in a grill wok or a grill basket. Cover and cook for 8-10 minutes,
or until tender, over medium heat, stirring once.
Make sure the grill is set to indirect heat. Brush the remaining oil onto the crust and top with
pizza sauce. Grilled vegetables, tomatoes, and cheese go on top. Cover and grill for 10-12
minutes over indirect medium heat, or till edges are slightly browned as well as cheese is
melted. To ensure an evenly browned crust, rotate the pizza halfway through cooking.

10. Portobello Burgers

Preparation and cooking time
25 minutes
Servings
4 persons
Nutritional Facts
467 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
2 Garlic Cloves minced
Portobello mushroom
4 hamburger buns
1/4 cup balsamic vinegar
1 Tablespoon soy sauce
1 Tablespoon Olive oil
 1 Tablespoon Melted Butter
One Tablespoon honey
salt and pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Whisk the soy sauce, garlic, olive oil, butter, honey, salt, and pepper in a small bowl.
Remove the stems from the Portobello mushrooms gently to prepare them. Scrape the gills
out with a spoon. In a nine-by thirteen-inch pan, place the mushrooms. Soak for ten minutes
in the marinade.
Heat the grill to a medium-high setting. Put the mushrooms on the grilled grill for 5 minutes
on each side. Remove the burger from the grill and place it on a bun with your favorite
toppings.

11. Easy Grilled Squash

Preparation and cooking time

20 minutes
Servings
4 persons
Nutritional Facts
178 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
Three tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
A quarter teaspoon of pepper
1 small butternut squash, peeled and cut lengthwise into 1/2-inch slices
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Mix the oil, garlic, salt, and pepper in a small bowl. Brush the squash slices with the oil.
Cover and grill squash for 4-5 minutes on each side over medium heat until tender.

12. Brown Sugar Grilled Peaches

Preparation and cooking time
16 minutes
Servings
8 persons
Nutritional Facts
78 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
2 tablespoons brown sugar
¼ teaspoon kosher salt
⅛ teaspoon ground nutmeg
½ teaspoon cinnamon
2 large peaches or 4 small
2 tablespoons unsalted butter melted
¼ teaspoon ground ginger
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Mix ginger, brown sugar, cinnamon, and nutmeg in a small bowl. Then set it aside.
Remove the pit from the peaches and quarter them. Cut small peaches in half to make halves.
Brush the cut sides of the peaches with butter.
Preheat the grill (or grill pan) to medium-high heat. Make sure the grill grates are clean and
oiled with vegetable oil.
Put the peaches cut side down on the hot grill and cook till the grill marks appear about 2
minutes. Grill for two minutes on the other cut side of the peach.
Turn the peaches over as well as sprinkle the brown sugar-spice mixture on top. To help melt
the sugar, drizzle the melted butter on top.
Cook for 2 minutes, or until the sugar has turned into a glaze as well as the peaches are soft.
More brown sugar topping can be added if desired.
Transfer the peaches to a serving dish and serve with a scoop of ice cream or a salad.

13. Warm Artichoke Dip

Preparation and cooking time
29 minutes
Servings
6 persons
Nutritional Facts
54.5 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 cup shredded mozzarella cheese
Unsalted butter
⅓ cup finely grated Parmigiano-Reggiano® cheese
Grilled baguette slices or crisp flatbread
1 can (4 ounces) chopped mild green chili peppers, drained
¼ cup sour cream
2 teaspoons minced garlic
1 can (14 ounces) whole artichoke hearts packed in water, drained, and patted dry
¾ cup mayonnaise
6 ounces cream cheese, softened
 1 teaspoon mustard powder
¼ teaspoon hot pepper sauce
A quarter teaspoon freshly ground black pepper
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Soak the wood chips for a minimum of thirty minutes in water.
Preheat the grill to medium-high heat-400° to 450°F- for indirect cooking.
Drain as well as add the wood chips to the gas grill's smoker box, as directed by the
manufacturer, and close the lid. When smoke starts to appear, grill the artichoke hearts at
direct heat for 3 to 5 minutes, turning once until warmed through. Remove the steaks from
the grill as well as chop coarsely.
Mayonnaise, mozzarella, chilies, hot sauce, cream cheese, mustard powder, sour cream,
garlic, and pepper should all be mixed. Smash the cream cheese against the bowl's inside
with a wooden spoon to make a paste, then stir the mixture until smooth. Add the artichoke
hearts and mix well.
Using butter, lightly coat the inside of an eight-inch cast-iron skillet. Place the artichoke
mixture in the prepared skillet and sprinkle with Parmigiano-Reggiano® cheese evenly. Cook
for 20 to 25 minutes over indirect medium-high heat with the lid closed, till browned as well
as bubbling on the surface. Serve with grilled baguette slices as well as crisp flatbread after
cooling for 10 minutes.

14. Grilled Vegetable Platter

Preparation and cooking time
30 minutes
Servings
4 persons
Nutritional Facts
144 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
1 teaspoon dried oregano
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges
1/2 teaspoon garlic powder
1/8 teaspoon pepper
 Dash salt
1-pound fresh asparagus, trimmed
1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
3 small carrots, cut in half lengthwise
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Whisk together the ingredients in a small bowl. In a large mixing bowl, combine 3
tablespoons marinade. Toss in the vegetables and toss to coat. Cover and leave to marinate at
room temperature for 1 1/2 hours.
Place vegetables on a grilling grid and set them on the grill rack. Cover and grill vegetables
over medium heat for 8-12 minutes, occasionally turning, until crisp-tender.
On a large serving plate, arrange the vegetables. Drizzle the remaining marinade over the top.

15. Corn with Lemon-Pepper Butter

Preparation and cooking time

35 minutes
Servings
3 persons
Nutritional Facts
280 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
Eight medium ears of sweet corn
1 cup butter, softened
Two tablespoons lemon-pepper seasoning
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Remove silk by carefully peeling back corn husks within one inch of the bottoms. Replace
the husks on the corn and secure with kitchen string. Fill a stockpot halfway with cold water.
Soak for 20 minutes and then drain.
Meanwhile, combine butter as well as lemon pepper in a small bowl. Cover and grill corn for
20-25 minutes, or until tender, over medium heat, turning frequently.
Remove the string as well as peel back the husks. Corn should be served with the butter
mixture.

16. Baba Ghanoush

Preparation and cooking time
4 hours 5 minutes
Servings
6 persons
Nutritional Facts
248 calories
Ingredients
We have listed below the ingredients that would be required by you for cooking the healthy and tasty
meal:
½ lemon, juiced, or more to taste
½ pinch cayenne pepper, or to taste
½ leaf fresh mint, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon and 1 teaspoon and ½ teaspoon tahini, or more to taste
1 tablespoon and 1 teaspoon and ½ teaspoon extra-virgin olive oil
2 large Italian eggplants
 1 clove crushed garlic
1 teaspoon kosher salt, or to taste
1 tablespoon plain Greek yogurt
Instructions
Given below are the detailed instructions for cooking this tasty meal. You need to follow these
instructions in the given order.
Heat an outdoor grill to medium-high heat and brush the grate lightly with oil. The eggplant's
skin is to be pricked with the tip of a knife several times.
Place eggplants on the grill directly. While the skin chars, turn it frequently with tongs. Cook
for 25 to 30 minutes, or until the eggplants have collapsed and become very soft. Allow
cooling in a bowl, covered tightly with aluminum foil, for about 15 minutes.
Split the eggplants in half and scrape the flesh into a colander set over a bowl once they've
cooled enough to handle. Drain for five to ten minutes.
Place the eggplant in a mixing bowl. Mash in the crushed garlic as well as salt until the
mixture is creamy but still has some texture, approximately 5 minutes. Combine the olive oil,
lemon juice, tahini, and cayenne pepper in a mixing bowl. Add the yogurt and mix well.
Cover bowl with plastic wrap as well as chill for 3 to 4 hours, or until completely chilled.
Then season with salt and pepper to taste. Add the mint and parsley and mix well.
 Conclusion
Grilling has health benefits compared to meals cooked in the oven or on the stove. Food that is
grilled does not include any additional fat. When you're grilling, the fats drip from the grates. Think
of burgers that are cooked in a frying pan. Even when you transfer the meat to your dish, the fat
accumulates on the pan. You'd be surprised to learn that the minerals and vitamins are retained when
vegetables are grilled. This is especially true for veggies that have low water content. Grilled
vegetables are also typically tossed and seasoned fresh. Cooking veggies in any grilled manner,
whether wrapped in tin foil or grilled bare, offers more nutritional benefits.
Furthermore, grilling meat preserves more nutrients like thiamine and riboflavin. These nutrients are
necessary for good health. Furthermore, grilling does not necessitate the use of butter. All of the
liquids from the meats and vegetables flow out, making everything taste better. This also entails
consuming fewer calories. Grilling takes you and your guests outdoors. While grilling, most families
engage in other activities. Grilling encourages everyone to spend more time outdoors. Outdoor
physical activities, in addition to your meals, are a healthy addition to your lifestyle. If you choose
lean meats for your grilling needs, you can stay healthier.
Furthermore, all of your grilled foods must include veggies. On your grill, you may cook onions,
peppers, sweet corn, and zucchini. Vegetable kebabs can also be cooked using the grill. To add more
flavor and nutrition, garnish it with a mild vinaigrette. Start cooking your healthier and tastier foods
outdoors.