Author: manthatscooking

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Pellet Smoked Cornish Hens

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Pellet Smoked Cornish Hens


Cornish hens are a flavorful, quick-cooking alternative to larger poultry, and they shine when cooked low and slow with wood smoke. Perfectly portioned for individual servings, they absorb smoke well and cook faster than a whole chicken. With a short brine and a crisping finish at high heat, they’re a great way to bring barbecue flavor to your table without dedicating half the day.

Even better, Cornish hens are often heavily discounted around major holidays — think Thanksgiving, Christmas, and Easter — and are frequently sold frozen as buy-one-get-one (BOGO) deals. They’re compact and freezer-friendly, making them a smart protein to stock up on when sales hit. This recipe lets you turn those freezer finds into an impressive, no-fuss smoked dinner with minimal prep.

Ingredients

  • 2 cornish hens
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp herbs de provonce

Brine Ingredients

  • 1 gallon water
  • 1/2 cup kosher salt
  • 1/2 cup sugar

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Directions

In a large container or pot, dissolve the salt and sugar in cold water. Submerge the hens in the brine, ensuring they are fully covered. Refrigerate for 2 – 6 hours.


Remove the hens and pat dry thoroughly with paper towels. Dry skin = better browning. Brush hens lightly with olive oil all over the skin. Evenly coat with your dry rub, or the seasonings listed in the ingredients.


Preheat your smoker to 275°F. Add apple or pecan wood for smoke flavor. If you have one, light a smoke tube for better smoke output during the short cook. Place the hens breast side up, evenly spaced on the grill grates. Smoke for 30 minutes at 275°F. Rotate the birds halfway through if one area of your smoker is hotter than another.


Increase the smoker temperature to 380°F. Continue cooking until the internal temperature reaches 165°F in the thickest part of the breast. This typically takes an additional 30–45 minutes. If skin isn’t browning well, you can finish the birds under a broiler or a gas grill 3 – 4 minutes to crisp.


Allow to rest 10 – 15 minutes before serving.

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Lemon Pepper Smoked Turkey

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Lemon Pepper Smoked Turkey


Turkey isn’t just for Thanksgiving—it’s the centerpiece of many holiday tables, from Christmas and Easter to New Year’s and even Fourth of July cookouts. This citrus-herb smoked turkey recipe brings a fresh and smoky twist to the traditional roast, perfect for impressing guests at any festive gathering. With bright lemon, fragrant rosemary and thyme, and a kiss of cherry and hickory smoke, this bird delivers a flavorful profile that fits right in alongside your favorite holiday sides.

This step-by-step recipe guides you through the entire process: a fragrant brine, proper seasoning, trussing for even cooking, and a low-and-slow grill setup to keep the meat juicy and tender. Real-world cooking notes are included to help you avoid dry breast meat, get that perfect skin, and master fire management on the grill. Whether you’re hosting Easter brunch, Christmas dinner, or a patriotic July feast, this method gives your turkey the attention it deserves.

Ingredients

  • 12 – 13 lb whole turkey
  • 2 lemons, quartered
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig sage
  • 3 tbsp olive oil
  • AP rub (salt, pepper, garlic powder mix)
  • 4 tbsp melted butter (for basting)
  • 3 tbsp olive oil

Brine Ingredients

  • 1 gallon water
  • 1 cup kosher salt
  • 1 tbsp black peppercorns
  • ½ tsp ground black pepper
  • 2 lemons, sliced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 sprig sage

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Directions

Brine the Turkey (Up to 24 Hours Before Cooking)
In a large pot (8 qt or larger), add 1 gallon of water. Stir in kosher salt, black peppercorns, ground black pepper, lemon slices, rosemary, thyme, and sage. Once boiling, remove from heat and let it cool until warm (not scalding). Transfer to a smaller container and refrigerate to cool completely. Place the turkey in a large zip-seal bag. Pour the cooled brine over the turkey, seal the bag, and refrigerate for up to 16 hours.


Prep the Turkey (1-2 Hours Before Cooking)
Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels. Place on a cookie sheet with a cooling rack to let excess moisture drain. (Optional) Place in the refrigerator for 1 – 4 hours to dry the skin further. Slice under the legs and wing drums to help with even cooking. Season the turkey cavity with AP rub. Stuff the cavity with quartered lemons, thyme, and rosemary. Rub the turkey skin with olive oil, then season generously with AP rub on all sides. Tie the legs together using butcher’s twine to ensure even cooking.


Clean the grill and set up for indirect heat with an empty bottom grill grate. Place the chimney starter in the center and light the charcoal. Once coals are hot, dump them onto one side of the grill.


For a PK 360, Adjust vents: Bottom vent under the coals → Half open Bottom vent away from the coals → Closed Top vent above coals → Closed Top vent opposite coals → Open


Place a water pan in the bottom of the grill, filling it halfway with water. Place cherry and hickory wood chunks on the coals. Put the main grill grate over the pan, leaving the door section off for easy coal access.


Cook the Turkey (Approx. 3-4 Hours)
Place the turkey on the grill breast side away from the fire. Start the cook at a temperature between 260°F – 300°F and maintain it there. Avoid temps over 315°F. After 1 hour, begin brushing the turkey skin with melted butter every hour. This helps lock in moisture and improve skin texture. After 2 hours, rotate the turkey so the breast faces the fire. Add more charcoal and wood chunks as needed. Insert a temperature probe into the thickest part of the breast. Pull the turkey when the breast reads 155°F — 160°F and carryover cooking will bring it to a safe temp while resting. Cook until internal temps reach:
• Breast: Pull at 155°F – 160°F
• Thighs: 170–175°F



Rest & Serve
Remove turkey from the grill and let it rest for at least 30 minutes before slicing. Carve and serve!

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Grilled Corned Beef And Cabbage

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Grilled Corned Beef And Cabbage


Grilled corned beef and cabbage takes a traditional comfort dish and elevates it with rich, smoky flavors and a perfectly balanced texture. Slow-cooked with lump charcoal and infused with Guinness Stout and beef broth, this recipe creates a deeply flavorful brisket with tender, braised vegetables. By carefully managing heat zones on the grill, the beef achieves a beautiful crust while staying juicy and flavorful inside, while the vegetables absorb all the savory goodness from the cooking liquid.

The secret to making this dish truly stand out is in the technique. The corned beef is seasoned, smoked, and then braised to develop the perfect texture. Meanwhile, the carrots, red potatoes, cabbage, and onions are cooked separately, allowing them to reach the ideal tenderness without becoming mushy. This method ensures every bite is packed with bold, well-balanced flavors, while keeping the vegetables firm yet fork-tender.

Whether you’re preparing this for a St. Patrick’s Day feast or simply want a satisfying meal cooked over live fire, this recipe delivers smoky, savory perfection.

Ingredients

  • 1 (3 pound) corned beef brisket
  • 12 oz baby carrots
  • 3 pounds red potatoes
  • 1 large yellow onion
  • 1 head of cabbage
  • 2 cups beef broth
  • 1/2 bottle Guinness Stout

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Directions

Remove the corned beef from the package and rinse it thoroughly to remove excess brine (optional but recommended for better seasoning absorption). Pat dry and rub with 1 tablespoon of yellow mustard to help the seasoning stick. Using a mortar and pestle, grind the seasoning packet and mix it with 1 tablespoon black pepper and 1 tablespoon garlic powder for extra depth. Apply half the seasoning mix evenly over all sides of the beef.


Set up a two-zone fire on your grill (indirect heat for smoking and direct heat for later adjustments). Add lump charcoal and a few wood chunks (oak or hickory preferred) for additional smoke flavor.
Place the corned beef on the cooler side of the grill (indirect heat) and smoke at 250°F for 2 hours.


After 2 hours, transfer the brisket to a small aluminum pan and pour in 1 can of beef broth and ½ bottle of Guinness Stout. Insert a meat probe into the thickest part of the brisket and cover the pan with foil, leaving room for the probe wire to exit. Move the pan closer to the fire but not directly over it, maintaining a stable 250°F temperature. Allow the internal temperature of the brisket to reach 175-177°F, then remove from heat. Wrap the beef in butcher paper and a towel, placing it in a small cooler to rest.


While the beef rests, add the chopped vegetables (potatoes, carrots, onion, and cabbage) to the foil pan used for the brisket. Keep the juices in the pan and cover with foil then place over indirect heat on the grill for 1 hour. After 1 hour, move the pan directly over the fire and cook for another 45 minutes to 1 hour, until the vegetables are fork-tender.


Slice the rested corned beef against the grain for the most tender texture. Serve with the cabbage, carrots, potatoes, and onions, drizzling extra braising liquid over the top for added moisture.

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Dutch Oven Stuffed Green Peppers

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Dutch Oven Stuffed Green Peppers


Stuffed bell peppers are a classic comfort dish that brings together bold flavors and a satisfying, hearty texture. With a savory filling of seasoned ground beef, tender rice, and melted mozzarella cheese, these stuffed peppers are baked to perfection in a rich tomato sauce. The slight sweetness of roasted bell peppers perfectly balances the deep, savory flavors of the filling, making each bite irresistible.

This recipe takes things up a notch by incorporating Montreal steak seasoning for an extra punch of bold flavor, while fresh Roma tomatoes add a layer of natural sweetness and acidity. The peppers bake in a covered Dutch oven, locking in moisture and ensuring that each bite is juicy and tender. The final touch? A golden-brown layer of bubbly, broiled mozzarella cheese that adds the perfect amount of creaminess and depth to this already delicious dish.

Whether you’re making these for a weeknight family dinner or impressing guests with a comforting homemade meal, these stuffed bell peppers are sure to satisfy.

Ingredients

  • 1 pound ground beef
  • 6 bell peppers
  • 1 cup cooked rice
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 plum/Roma tomatoes, diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Montreal steak seasoning
  • 15 oz can tomato sauce
  • 8 oz mozzarella cheese, ball or shredded
  • 1 tablespoon olive oil (for sautéing)

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Directions

Cook 1 cup of rice according to package directions. Set aside. Preheat the oven to 350°F (175°C). Cut the tops off the bell peppers and remove the seeds and membranes. Dice the tops of the peppers (except the stems) to use in the filling.


Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped pepper tops and onion. Sauté for about 7 minutes until softened. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 5 minutes. Remove excess grease from the Dutch oven.


Add Italian seasoning, Montreal steak seasoning, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper to the beef mixture. Stir well. Stir in the diced tomatoes and cook for 2 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cooked rice and tomato sauce, mixing well. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Remove from heat and transfer the mixture to a bowl.


Lightly coat the bottom of the Dutch oven with a thin layer of olive oil to prevent sticking. Place the bell peppers upright in the Dutch oven. Fill each pepper halfway with the meat mixture. Add a layer of mozzarella cheese (shredded or cubed), then continue filling until the peppers are full. If any meat mixture is left over, spread it around the peppers at the bottom of the Dutch oven. Sprinkle additional Montreal steak seasoning and Italian seasoning on top of the stuffed peppers. Cover the Dutch oven with a lid and bake for 45 minutes.


Remove the lid and top the peppers with sliced or shredded mozzarella. Return to the oven and broil for 1–3 minutes until the cheese is melted and golden brown. Let the stuffed peppers cool for 10 minutes before serving.

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