Pellet Smoked Beer Brats

Pellet Smoked Beer Brats

Get ready to elevate your next cookout with these irresistible Pellet Smoked Beer Brats, where classic German flavors meet the smoky goodness of slow cooking. Whether you’re hosting a backyard gathering or just craving something hearty and satisfying, this recipe brings together the rich taste of bratwurst sausages with the subtle sweetness of apple or pecan wood smoke, making it an instant hit.

We start with a pack of juicy bratwurst sausages, perfectly paired with caramelized yellow onions and a robust German pilsner beer that infuses the brats with layers of flavor. The slow-smoking process at 225°F allows the sausages to absorb the deep, nutty aroma of pecan or apple wood, while the beer braise keeps them tender and juicy.

Once smoked to perfection, these brats are nestled into soft hot dog buns, slathered with a generous amount of deli mustard for a tangy contrast that complements the savory richness of the sausages. The result is a dish that’s both comforting and gourmet, with each bite offering a burst of smokiness, tanginess, and the unmistakable flavor of traditional beer brats.

Perfect for any occasion, these Pellet Smoked Beer Brats are sure to become a favorite. Whether you’re celebrating Oktoberfest, tailgating, or simply enjoying a casual meal with family and friends, this recipe brings a taste of Germany to your table, with a smoky twist that’s sure to impress.

Ingredients

  • 1 pack bratwurst sausage (5 links, 1.25 lbs)
  • 2 yellow onions
  • 1 tbsp butter
  • 2 – 3 cans German pilsner beer
  • 5 hot dog buns
  • 2 tbsp deli mustard

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Directions

Peel the yellow onions and slice them thinly using a mandolin slicer. This ensures uniform slices that will cook evenly.


Preheat a cast iron skillet over medium heat on the stovetop. If you don’t have a cast iron skillet, a regular frying pan will work. Add 1 tablespoon of butter to the skillet and let it melt. Once the butter has melted, add the thinly sliced onions to the skillet. Cook the onions over medium heat, stirring occasionally, until they turn golden brown and caramelized. This should take about 10-15 minutes.


Pour 2-3 cans of German pilsner beer into the skillet with the caramelized onions. Allow the beer to simmer for a couple of minutes. Add the bratwurst sausages to the skillet, nestling them among the onions and beer. Let them cook in the beer for 3-5 minutes to start absorbing the flavor.


If you’re using a cast iron skillet, you can transfer it directly to the smoker. If not, carefully transfer the onions, beer, and brats to a lasagna pan. Preheat your pellet smoker to 225°F using pecan or apple wood pellets.


Place the skillet or pan with the brats and onions in the smoker. Smoke the brats for 30 minutes on one side. Then, using tongs, carefully turn the brats over to ensure even smoking on both sides. After 30 minutes on each side, move the brats to the upper rack of the smoker to finish cooking and to allow the smoke to envelop them fully.


Continue smoking the brats for an additional 45 minutes, or until they reach an internal temperature of 163°F. Keep the onion and beer on the smoker under the brats to catch any juices released during cooking.

Once the brats are fully cooked, remove them from the smoker. Place them in the beer and onions and cover for 10 minutes. Place the brats in hot dog buns and top them with the caramelized onions. For a finishing touch, add a generous spread of deli mustard.

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Pellet Smoked Cream Cheese

Pellet Smoked Cream Cheese

If you’re looking to elevate your appetizer game, our Pellet Smoked Cream Cheese recipe is a must-try. This simple yet incredibly flavorful dish takes your favorite cream cheese and transforms it into a smoky, savory delight that will have your guests coming back for more.

We start with two 8-ounce blocks of Philadelphia cream cheese, taken straight from the refrigerator for ease of handling. Each block is carefully scored on top with a crosshatch pattern, allowing the seasonings to fully penetrate and creating an eye-catching presentation. For seasoning, one block gets a generous coating of everything bagel seasoning, bringing in a burst of sesame, poppy seeds, and garlic, while the other is dusted with Tony Chachere’s Creole seasoning, infusing it with a spicy, savory kick that’s full of Southern charm.

Once seasoned, the cream cheese blocks are placed in the smoker, where they’ll absorb the delicate, sweet flavors of apple and pecan wood. Over the course of two hours at 225°F, the cream cheese slowly softens and takes on a rich, smoky flavor, while the seasonings form a slightly crispy crust on the outside.

The result is a creamy, indulgent spread with a perfect balance of smokiness and bold seasoning, ready to be paired with crackers, fresh veggies, or even spread on a warm baguette. Whether you’re hosting a gathering or simply want a unique snack to enjoy at home, this Pellet Smoked Cream Cheese is sure to be a hit.

Ingredients

  • 2 8oz block cream cheese
  • 2 tbs everything bagel seasoning
  • 2 tbs Tony Chachere’s creole seasoning

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Directions

Remove the two blocks of cream cheese from the refrigerator and place them on a cutting board. Using a sharp knife, lightly slice a crosshatch pattern on the top surface of each cream cheese block. This allows the seasonings to penetrate and creates an attractive presentation.


Generously season one block of cream cheese with everything bagel seasoning, ensuring all sides are well-coated. Generously season the other block with Tony Chachere’s Creole seasoning, again covering all sides evenly.


Place a sheet of butcher paper on top of a cooling rack. The butcher paper will prevent the cream cheese from sticking, while the cooling rack allows smoke to circulate around the entire block, including the bottom. Position the cooling rack with the cream cheese blocks on top of a cookie sheet to catch any drippings and make it easier to transfer in and out of the smoker.


Preheat your pellet smoker to 225°F. Use a combination of apple and pecan wood pellets for a mild, sweet smoke flavor.


Place the cookie sheet with the cooling rack and cream cheese blocks into the smoker. Ensure there’s space around the cheese blocks so smoke can circulate evenly. Smoke the cream cheese for 2 hours at 225°F. During this time, the cheese will soften and absorb the smoky flavors, while the seasoning forms a flavorful crust.


After 2 hours, carefully remove the cookie sheet from the smoker. Let the cream cheese cool slightly before serving. The smoked cream cheese should be soft, spreadable, and infused with rich, smoky flavors.

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Sous Vide Tri-tip

Sous Vide Tri-tip

Experience the perfect fusion of precision cooking and smoky, fire-kissed flavor with our Sous Vide Tri-Tip. This recipe takes full advantage of the sous vide method, ensuring a perfectly tender and juicy tri-tip, which is then finished on a charcoal grill for that unbeatable, savory crust.

We start by seasoning the tri-tip simply but effectively, using just salt, pepper, and garlic to enhance the natural flavor of this flavorful cut of beef. The tri-tip is then sealed and submerged in the sous vide bath, where it slowly cooks at a precise temperature for six hours. This gentle cooking process breaks down the meat’s fibers, resulting in a tri-tip that’s incredibly tender and evenly cooked from edge to edge.

Once the sous vide process is complete, the tri-tip is quickly shocked in an ice water bath to halt the cooking and reduce the temperature. This step ensures that the tri-tip can be stored in the refrigerator until you’re ready to finish it on the grill, making it an ideal make-ahead option for any gathering.

When it’s time to serve, the tri-tip is brought to life once more with a thick coating of BBQ rub, adding a final layer of flavor and spice. It’s then seared over a hot charcoal grill, where the intense heat creates a beautiful crust on the outside, locking in the juices and enhancing the smoky, char-grilled essence. The combination of the sous vide’s precision and the grill’s raw power results in a tri-tip that’s both succulent and bursting with flavor.

Whether you’re hosting a barbecue or simply enjoying a weekend cookout, this Sous Vide Tri-Tip offers the best of both worlds—a dish that’s as tender and juicy as it is smoky and flavorful. Get ready to wow your guests with a steakhouse-quality tri-tip that’s perfectly cooked every time.

Ingredients

  • 2.5 – 3.5lb tri-tip
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder

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Directions

Pat the tri-tip dry with paper towels. Generously season all sides of the tri-tip with kosher salt, freshly ground black pepper, and garlic powder. Rub the seasoning into the meat to ensure even coverage.


Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 131°F (55°C) for medium-rare, or adjust according to your preferred level of doneness.


Place the seasoned tri-tip in a vacuum-sealable bag or a resealable freezer bag using the water displacement method. If using a vacuum sealer, seal the bag, ensuring there are no air pockets. If using a resealable bag, lower the bag into the water bath slowly until all air is out, then seal. Submerge the sealed tri-tip in the water bath, making sure it’s fully covered by water. Cook the tri-tip for 6 hours.


About 10 minutes before the sous vide process is complete, prepare an ice water bath in a large bowl or container. The bath should be cold enough to quickly chill the tri-tip and stop the cooking process.


After 6 hours, remove the tri-tip from the water bath. Immediately submerge the sealed tri-tip in the ice water bath to cool it down and stop the cooking process. Allow it to chill for 20 minutes and add more ice if needed.


Once cooled, remove the tri-tip from the ice water bath. You can either proceed to the searing step or refrigerate the tri-tip for up to 7 days until you’re ready to finish it on the grill.


When ready to sear, set up your charcoal grill for high, direct heat. Allow the grill to get very hot, with the coals glowing red and covered with white ash. You want the grill grates to be hot enough to create a good sear.


While the grill is heating, remove the tri-tip from the bag and pat it dry with paper towels. Generously coat all sides of the tri-tip with your preferred BBQ rub, pressing it into the meat to create a thick, flavorful crust.


Place the tri-tip directly over the hot coals. Sear each side for about 2 – 4 minutes, or until a deep, caramelized crust forms. Use tongs to turn the tri-tip, ensuring all sides are evenly seared.


Once the tri-tip is seared to your liking, remove it from the grill and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the tri-tip against the grain into thin slices.

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Pollo Tropical Verde Asado

Pollo Tropical Verde Asado

Get ready to bring the vibrant flavors of the tropics to your backyard with our Pollo Tropical Verde Asado. This grilled chicken recipe is a feast for the senses, combining a zesty and aromatic marinade with the irresistible taste of smoky, char-grilled goodness.

The secret to this dish lies in its delectable marinade, a harmonious blend of red onion, garlic, jalapeños, cilantro, lime juice, orange juice, pineapple juice, olive oil, and brown sugar. These ingredients come together to create a marinade that’s bursting with flavor, balancing tangy citrus, sweet pineapple, and a hint of heat from the jalapeños. This tantalizing mix not only tenderizes the chicken but infuses it with a depth of flavor that’s truly unforgettable.

Once the chicken has luxuriated in this flavorful bath for at least six hours, it’s ready to hit the grill. Cooking over indirect heat with lump charcoal ensures the chicken cooks evenly, while an apple wood chunk adds a subtle, sweet smokiness that elevates the dish to new heights. The result is perfectly juicy, tender chicken with a beautifully charred exterior that’s infused with the essence of the tropics.

Perfect for a summer barbecue or a family dinner, this Pollo Tropical Verde Asado is more than just a meal—it’s an experience. So fire up the grill, gather your ingredients, and get ready to savor a taste of the tropics right in your own backyard.

Ingredients

  • 1 lime juiced
  • 1 orange juiced
  • 1 cup pineapple juice
  • ½ cup red onion
  • ½ cup cilantro leaves
  • 4 garlic cloves
  • 2 jalapeno peppers
  • ¼ cup olive oil
  • 1 tbsp white vinegar
  • 1 tsp brown sugar
  • 1 tsp kosher salt
  • ½ tsp black pepper

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Directions

First, dice 1/2 cup of red onion and add this to the blender. Next, roughly chop 4 large garlic cloves and add this to the blender. Next, remove the seeds and chop 2 jalapeno peppers then add this to the blender. Then add 1/2 cup fresh cilantro leaves to the blender. Add the lime, orange, and pineapple juice, along with the oil, vinegar, sugar and seasonings.


Run the blender on high for at least 1 minute. Pour the marinade over one chicken split in halves or quarters and coat all sides with the marinade. Let the chicken marinate in the refrigerator for at least 4 hours but no more than 12.


Setup indirect cooking zones by having lit charcoal on one side of the grill, and leave a cool zone to cook the chicken over. When the charcoal is heated, maintain 300 F, then sear the chicken over the direct heat for 1 – 2 minutes per side. This will brown the outer edges and sear part of the skin. Move the chicken to the cool zone and place the thighs and dark meat facing the hot zone. Cook until the breast meat reaches 165 F and 175 in the thigh which should take roughly 2 hours.


When the chicken reaches temp, place it on a cutting board and let it rest for 10 minutes. Carve the chicken and enjoy!

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