Category: Pellet Smoker

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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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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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Pellet Smoked Prime Rib

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Pellet Smoked Prime Rib

In this recipe, we’re diving into the world of sumptuous flavors and savory indulgence with our Pellet Smoked Standing Rib Roast. This 7-pound marvel, featuring three glorious rib bones, is about to take center stage in a masterful symphony of smoke, fire, and seasoning.

As we fire up the smoker, this rib roast will undergo a transformation that’s nothing short of spectacular. Over the course of four tantalizing hours, it will absorb the smoky essence from the gentle, controlled heat of the pellet smoker, infusing it with a depth of flavor that’s simply unmatched.

But the magic doesn’t end there. A bold and aromatic rub, crafted from a blend of salt, pepper, dry rosemary, thyme, garlic powder, onion powder, mustard powder, and paprika, will enrobe this beautiful cut of meat. This ensemble of seasonings will work in perfect harmony, setting the stage for a taste experience that’s rich, fragrant, and utterly delicious.

After its slow dance with the smoker, we’ll crank up the experience even further. The reverse sear over the fiery heat of the BBQ grill will put the final touches on this culinary masterpiece. The intense heat will create a beautiful crust, encapsulating all the juicy tenderness within, and imparting a delightful char that’s the epitome of flavor.

The Pellet Smoked Standing Rib Roast isn’t just a dish; it’s an experience. Whether you’re planning a festive gathering, a holiday feast, or simply seeking to create a culinary delight that will leave a lasting impression, this roast is your ticket to an unforgettable dining experience.

Ingredients

  • 6 – 7 pound standing rib roast
  • 3 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp sage powder
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 cup worcestershire sauce

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Directions

First, use a chef’s knife and remove the rib bones by cutting along the bones to separate them from the roast. Keep the bone plate in one piece so they can be tied back in place after applying rub on all sides of the roast and rib plate.


Next, carefully and lightly shave off any hard fat from the fat cap and remove any surface silver skin. This is an optional step as most roasts will be cleaned up by the butcher. But if you do trim, leave at least 1/4 inch of fat cap on the top of the roast. Next, carefully slice a cross hatch pattern in the fat cap by only slicing the fat and not the meat.


Next generously apply kosher salt on all sides of the roast. Place the roast on a cooling rack on a cookie sheet to allow for airflow underneath the roast. Place this in the refrigerator for at least 24 hours and up to 4 days. This will dry brine the roast adding flavor to the meat while also tenderizing it.


After 24 hours of dry brine, remove the rib roast from the refrigerator and keep it on the cooling rack. Prepare the dry rub by combining all the spices and seasonings listed. Apply a thin layer of Worcestershire sauce on all sides of the roast and the detached rib plate. Generously apply the dry rub on all sides of the roast and rib plate.


Place the roast back on top of the rib bone plate. Using butcher twine, tie the rib plate back in place with a loop between each rib bone. The rib plate will act as a heat shield while the roast is on the smoker. This will help roast cook more evenly and they can be quickly detached for the reverse sear step.


Preheat your smoker to 220 F using lighter blended pellets such as competition blend. When the smoker reaches temp, place the rib roast bone side down in the center of the smoker, on the bottom rack. Insert a temperature probe directly into the center of the roast. Set the temperature alarm to 125 F. Smoke for roughly 4 hours until the temp alarm triggers or the roast center reaches 125 F.


Remove the roast from the smoker and loosely cover it with aluminim foil. Allow it to rest for 30 minutes so that the juices settle in the roast and it’s temperature lowers. While the roast is resting, preheat your grill with the burners on high or for charcoal, light one starter chimney of charcoal or lump.


Cut the twine and remove the rib plate from the roast. Sear it for 3 – 5 minutes per side on all sides. Do not close the grill lid and do not walk away. Judge the sear doneness by color and if you need to sear one or more sides longer do so to your desired doneness. Place the rib plate on the grill and cook it 3 – 5 minutes per side. After searing, let the roast rest 5 – 10 minutes then slice and serve. Slice between the rib bones to separate them and enjoy them along with delicious slices of prime rib.

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Pellet Smoked Habanero Honey Chicken Thighs

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Pellet Smoked Habanero Chicken Thighs

Welcome to a culinary adventure that combines smoky goodness, fiery heat, and a touch of sweetness! In this mouthwatering recipe, we will explore the irresistible combination of juicy chicken thighs infused with the intense flavors of pellet smoke, habanero peppers, and the natural sweetness of honey. Prepare to embark on a flavor-packed journey that will leave you craving for more.

Chicken thighs, known for their tenderness and juiciness, are the perfect canvas for our flavor infusion. But we won’t settle for ordinary. By harnessing the power of pellet smoking, we’ll take our chicken thighs to the next level, infusing them with a rich, smoky essence that will have you salivating from the moment you catch a whiff.

Now, let’s turn up the heat! The habanero pepper, notorious for its fiery kick, will bring a bold and vibrant flavor to our dish. Its distinct fruity notes will dance on your palate, adding a tantalizing heat that will awaken your taste buds and leave you craving for more.

But we’re not done yet. We’ll balance the spiciness with the natural sweetness of honey, creating a harmonious blend of flavors that will truly take this dish to new heights. The honey will provide a subtle caramelization and glaze, complementing the smoky and spicy elements with its gentle touch.

So, if you’re ready to embark on a flavor adventure that combines smoky, spicy, and sweet, join us as we explore the magic of pellet smoked habanero honey chicken thighs. Get your taste buds ready for a symphony of flavors that will have you coming back for seconds, and maybe even thirds. Let’s dive in and discover the irresistible allure of this incredible dish!

Ingredients

  • 4 bone in skin on chicken thighs
  • 1 red bell pepper
  • 1 jalapeno pepper
  • 2 habanero pepper
  • 1/2 cup green habanero sauce
  • 1/2 tbsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1 tbsp honey
  • 2 tsp brown sugar

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Directions

First, slice a habanero pepper and half of a jalapeno pepper into thin slices while keeping the seeds in. Set the slices aside in a container for later. Next, use a mini chopper or a blender to chop the bell pepper, one habanero, and half of the jalapeno. You can keep the seeds of the habanero and jalapeno on for extra heat but this recipe recommends you remove them. If you are using a blender, just pulse the contents a few times to create a liquid mash with large chunks.


Next place the chicken thighs in a container and pour the pepper mash from the chopper / blender over the chicken thighs. Add the habanero sauce, black pepper, kosher salt, paprika, and brown sugar. Wear a glove and hand mix the chicken to evenly coat all sides with the pepper mash mixture. Cover the container and place it in the refrigerator overnight or at least 12 hours.


When you are ready to cook the chicken, preheat your smoker to 275F using hickory, pecan, or apple wood pellets. When the smoker reaches temperature, place the chicken skin side up on the smoker. Cover the skin with any remaining pepper mash and add 2 pepper slices on each thigh. Cook for 30 minutes, then add honey to the skins. Cook another 30 minutes or until the chicken reaches 165F. 175F is the target for thighs, but we will finish them over fire.


Preheat your grill when the chicken temps get close to 165F. If your pellet smoker has a grill mode, remove and cover the chicken at 165F. When the grill is ready, place the chicken on skin side down and place some pepper slices on the top side. Close the lid and cook for 5 – 8 minutes then flip. Cook another 5 – 8 minutes or until they reach 175F.

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