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Pollo Tropical Verde Asado

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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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Pellet Smoked Wagyu Beef Cheese Balls

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Pellet Smoked Wagyu Beef Cheese Balls

Get ready to indulge in a culinary delight with our Pellet Smoked Wagyu Beef Cheese Balls, a savory treat that combines the luxurious richness of Wagyu beef with the creamy, melty goodness of cheddar cheese. This recipe takes a simple concept—meat and cheese—and transforms it into a gourmet experience that’s perfect for any occasion.

The foundation of this recipe is premium ground Wagyu beef, known for its exceptional marbling and rich flavor. Seasoned simply with salt, pepper, and garlic, the beef is elevated to new heights, allowing its natural flavors to shine through. Each portion of this seasoned Wagyu beef is carefully wrapped around a square of sharp cheddar cheese, forming a tantalizing meatball with a cheesy surprise at its core.

But the magic truly happens when these Wagyu beef cheese balls meet the pellet smoker. Slowly smoked for two hours, they absorb the gentle, smoky essence of the hickory pellets, enhancing the beef’s natural richness and adding a layer of complexity to the flavor profile. The low-and-slow smoking process ensures that the meatballs remain juicy and tender, while the cheddar cheese inside melts to gooey perfection.

Whether you’re hosting a party, enjoying a family dinner, or simply craving a decadent snack, our Pellet Smoked Wagyu Beef Cheese Balls are sure to impress. They embody the perfect balance of high-quality ingredients and meticulous preparation, delivering a dish that’s both luxurious and comforting.

Ingredients

  • 1 pound ground wagyu beef
  • 4 oz (half of 8 oz block) cheddar cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp italian seasoning
  • ¼ tsp onion powder
  • ½ tsp Worcestershire sauce

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Directions

In a medium sized mixing bowl, combine the ground beef and seasonings together.


Use a knife and slice the 8 oz cheese block in half creating two 4 oz blocks. Slice one of the halves into thirds, then slice each third strip into three equal squares giving you nine equal sized cubes.


Place some meat mixture in your hand and use enough to cover the palm of your hand. If you are Shaquille O’Neal or have rather large hands, use half or your best judgement. Place one of the cheese squares in the center of the meat, then wrap the meat around the cheese cube and then roll it around using both hands forming a meatball. Repeat this step for the remaining meat and cheese to produce 9 total cheese meatballs. You can now store these meatballs in the refrigerator overnight or cook them right away.


To cook, preheat your pellet smoker at 190 F using a mesquite, cherry, and oak pellet blend. Pellet blends work best for this recipe because you don’t want to overpower the meat with too strong of a smoke flavor.


If you have a cooling rack, place the meatballs on the rack then place this on the smoker and cook for 1 1/2 – 2 hours. Some cheese may run out but there will be plenty left in the meatball. After cooking, allow them to cool for at least 5 minutes as the cheese will be too hot to eat.

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Turkey Burgers on Weber Q2200

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Turkey Burgers on Weber Q2200

Get ready to elevate your burger game with our mouthwatering Grilled Turkey Burgers, cooked to perfection on the versatile Weber Q2200 portable grill. This recipe combines the juicy, flavorful goodness of turkey with a medley of savory ingredients and delicious toppings, creating a burger experience that’s both satisfying and unforgettable.

Our turkey burger mixture is a blend of lean ground turkey, Italian bread crumbs, grated red onion, minced garlic cloves, egg, paprika, mustard powder, salt, pepper, and Worcestershire sauce. These ingredients come together to form patties that are packed with flavor and perfectly juicy, making every bite a delight.

Once the patties are formed, they’re grilled to perfection on the Weber Q2200 portable grill, a grill known for its compact design, powerful performance, and even heat distribution. This makes it an ideal choice for grilling burgers, whether you’re at home, tailgating, or enjoying a picnic in the park.

But we don’t stop at just grilling the patties. These turkey burgers are served on toasted Kaiser roll buns, brushed with melted butter and browned on the Q2200’s griddle insert for an extra layer of flavor and crunch. Topped with melted Swiss cheese, crisp red onion slices, creamy avocado slices, and smoky turkey bacon (also cooked on the griddle insert), these burgers are a symphony of textures and tastes.

The Weber Q2200’s versatility truly shines in this recipe, allowing you to grill the turkey patties to perfection, cook the turkey bacon on the griddle insert, and toast the buns all in one compact, portable grill. It’s the perfect tool for achieving restaurant-quality results in a variety of settings.

Ingredients

  • 1 pound ground turkey
  • 1 egg
  • ¼ cup Italian bread crumbs
  • ¼ cup grated red onion
  • 2 minced garlic cloves
  • ½ tsp kosher salt
  • ½ tsp Italian seasoning
  • ¼ tsp paprika
  • ¼ tsp mustard powder
  • ¼ tsp black pepper
  • 1 ½ tsp Worcestershire sauce
  • 4 slices swiss cheese
  • 8 slices turkey bacon
  • 4 Kaiser roll buns

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Directions

In a large mixing bowl, mix together the ground turkey, egg, bread crumbs, grated red onion, minced garlic, seasonings, and Worcestershire sauce.


Shape the turkey mixture into 4 equal sized patties.


Preheat the grill with a griddle insert for cooking bacon. If using turkey bacon, add about 1 tsp of cooking oil to the griddle.


Once the griddle side reaches at lease 500 F, add the turkey bacon slices, then add the turkey burger patties to the grill side. Close the lid and continue to cook.


After 5 minutes, flip the bacon and the turkey burger patties then close the lid. If you have a cast iron sauce pan, add 1 tablespoon of butter to the pan and place it on the grill to melt the butter.


After another 5 minutes, add swiss cheese to the burger patties. Brush on melted butter on the buns and place them on the griddle after moving the turkey bacon aside.

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Pellet Smoked Snack Mix

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Fire Grilled Salsa

Get ready to elevate your snacking game with our irresistible Pellet-Smoked Snack Mix, a medley of crunchy goodness infused with smoky flavor and bold seasoning. This addictive snack is perfect for gatherings, game nights, or anytime you’re craving a satisfying munch.

Imagine a tantalizing blend of Cheez-Its, pretzel sticks, Bugles, rice Chex, wheat Chex, and mixed nuts, all coming together to create a symphony of textures and tastes. But what sets this snack mix apart is the flavor sauce—a concoction of melted butter, Worcestershire sauce, soy sauce, Frank’s hot sauce, honey, brown sugar, Lawry’s seasoned salt, garlic powder, and onion powder.

As you cook this flavor-packed sauce over medium heat, the kitchen will be filled with the enticing aroma of savory spices and sweet honey, creating an anticipation that’s almost as satisfying as the snack itself. Once the sauce is perfectly blended, it’s poured over the mix of crunchy ingredients, coating each piece with a luscious layer of flavor.

But the real magic happens when the snack mix hits the pellet smoker, where it’s bathed in the gentle embrace of hickory smoke at 250°F for one hour. As the smoke infuses every nook and cranny of the mix, the flavors meld together, creating a snack that’s not just crunchy and savory, but also irresistibly smoky.

Whether you’re enjoying it as a midday pick-me-up or serving it as an appetizer at your next gathering, our Pellet-Smoked Snack Mix is sure to be a hit. So fire up the pellet smoker, grab a handful of this addictive snack, and get ready to indulge in a flavor-packed experience that’s sure to leave you craving more.

Ingredients

  • 2 cups cheez its
  • 2 cups pretzel sticks
  • 2 cups Bugles
  • 2 cups rice chex
  • 2 cups wheat chex
  • 1 cup mixed nuts
  • 1 stick unsalted butter
  • 2 tablespoons worcestershire
  • 1 tablespoon soy sauce
  • 1 tablespoon frank’s hot sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

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Directions

First combine all the sauce ingredients into a saucepan and set it on the burner on medium. When the butter melts down stir the sauce together and turn the burner on low. Keep the saucepan on low until you are ready to use it otherwise the sugar will solidify.


Next, in a large mixing bowl or foil lasagna pan, combine the dry ingredients together.


Next slowly pour some of the sauce over the dry mix. Use a heat glove and stir around the mixture by hand. Continue these steps until all the sauce is incorporated into the dry ingredients.


Spread the snack mix over 2 foil lined cookie sheets. Place the cookie sheets on a pellet smoker burning hickory pellets at 250 F.


After 1 hour taste a sample and determine if you are happy with the smoke flavor. If you are, remove the cookie sheets and allow the snack mix to cool down for a few minutes. Otherwise, rotate the cookie sheets around on the smoker and continue to smoke for up to 1 more hour.

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