The Recipe Box

Looking for that perfect recipe for slow baby back ribs, fall apart pulled pork , or a nice thick steak? Check out the Pellet Grill Recipe Box and get to barbecuing, smoking, grilling to perfection with your MAK Grill.

Acorn Squash

acorn-squash

(Approximate cooking time: 30-45 minutes)

  • 1 squash per 2 people
  • 3 Tbsp. brown sugar
  • 4 Tbsp. Butter, softened
  • 2 Tbsp. chopped walnuts (Optional)
  • 1 pinch nutmeg
  • Alder or Maple pellets

Wash and dry squash. Cut off the top and bottom tips of squash, and cut a thin slice on either side of the squash to create a flat spot. Cut squash in half, scraping out seeds.  Slice a cross hatch pattern about 1/2″ into the flesh of the squash.  In a bowl, mix walnuts, butter and brown sugar together. Divide mixture and spread into each half of squash. With Flame Zone™ cover in place, start grill, adjusting setpoint temperature to 400 degrees. Pre-heat grill for 10 minutes. Place squash halves in center of grill and bake for approximately 30-45 minutes, until squash is just beginning to soften. Remove, sprinkle with dash of nutmeg and serve.

 

 

Fried Green Tomatoes

Photo and recipe compliments of Katrina Rounds

Using your MAK Griddle

  • Green tomatoes
  • 2 cups flour (or fine corn meal)
  • 2 eggs
  • 3 Tbsp black pepper
  • 3 Tbsp  seasoned salt
  • Vegetable oil

 

Preheat your MAK to 375, with griddle in place.  Add enough oil to get a thin layer over the whole griddle.  

Slice tomatoes 1/4″ –  1/2″ thick.  Whisk eggs in a medium sized bowl.  Combine flour, salt and pepper in a second medium sized bowl, and mix thoroughly.  

Dip tomatoes in the egg, then dredge in the flour mixture until well coated.   Place tomato slices into the heated oil in a single layer.  Flip each slice with a fork once they have a nice golden brown color, and cook until both sides are golden and crispy.  

 

Baked Apple

Matt's Baked Apples

(Approximate cooking time: 30-45 minutes)

  • 1-medium-sized Red Delicious apple per person
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped pecans or mixed nuts
  • 1/4 cup currants or chopped raisins
  • 2 tsp butter
  • Apple pellets

Wash and dry apple. Using a paring knife, core apple, creating a two inch diameter bowl in apple. Pierce apple flesh with a fork (this allows for the flavors to permeate deeper into the apple). In a bowl, combine sugar, cinnamon, nuts, currants, divide into four equal portions. Spoon mixture into each apple, then top each with butter. Place apples in heat tolerant glass baking dish. With Flame Zone™ cover in place, start grill, adjusting setpoint temperature to 350 degrees. Pre-heat grill for 10 minutes. Place pan in center of grill, and cook for approximately 30-40 minutes, until apples become tender, but not mushy. Carefully remove hot pan, serve apples by themselves or with vanilla ice cream.

 

 Maple Bacon Cupcakes

Recipe and photo compliments of Katrina Rounds

  • 1 box yellow cake mix
  • 1-1/3 cups water
  • 3 eggs
  • 1/3 cup of bacon grease
  • 1 lb smoked bacon
  • 6 tsp. Maple extract-divided
  • 1-tub of vanilla frosting

 

Cook bacon until crispy, making sure to save the bacon grease (you will substitute this for the vegetable oil called for in the cake mix recipe.)  You can put a cookie sheet or drip pan under the grates in your grill to catch the drippings.  Once cooled, chop up bacon into bits of desired size, and set about 1/3 cup aside for the “sprinkles”.

Preheat your MAK grill to 350 degrees.  Prepare boxed cake mix according to directions, using your bacon grease instead of vegetable oil. Add 2 tsp of maple extract to batter.  Stir in chopped bacon, and spoon into muffin tins. Bake in your MAK according to the directions on the box. 

While cupcakes are baking, stir the remaining maple extract into the vanilla frosting, adding more if desired. 

Let cupcakes cool-approximately 30 minutes after baking, frost with maple flavored icing, and sprinkle bacon bits on top!! 

 

 

Candied Smoked Salmon 

  • Two Filets of fresh salmon
  • Brown paper Bag
  • Brown sugar
  • Real Maple syrup

Brine:

  • 1/2 cup brown sugar
  • 1/2 cup table salt
  • 1/2 cup real maple syrup
  • 2 tsp. garlic powder
  • 2 tsp. black pepper
  • 1 cup warm water

Scrape scales off of salmon filet (but keep skin on) and cut into sections approximately 3”x3”.  Mix all brine ingredients in a non-reactive bowl, or zippered baggie.  Place Salmon sections, skin side up, into brine, and add more water if needed to cover all slices.   Place covered container in fridge and brine for 1-3 hours, depending on how much salty flavor you like.   Rinse fish thoroughly and pat dry with paper towels. Turn your MAK on to SMOKE mode.  Cut brown paper bag into sections slightly larger than each piece of fish (approximately 4”x4”).   Place each piece of fish in the cold smoker (skin side down) on a piece of paper.  (The skin will peel away when you remove the fish from the paper.)   Coat the fish with a couple teaspoons of real maple syrup, then top with a few tablespoons of brown sugar.   Cold smoke for 2-3 hours, then move the fish to main part of the grill to hot smoke. Coat with more maple syrup and brown sugar, and smoke until the internal temp reaches 135 degrees.  Peel the paper and skin away from the fish, and serve with bagels and cream cheese, crackers, or just eat it plain!  

 

Shrimp Stuffed Portobello Mushrooms 

Shrimp stuffed mushroom

Ingredients per person:

  • 1 Portobello Mushroom Cap
  • 15 Fully Cooked Shrimp
  • 2 oz Cream Cheese, at room temperature
  • 1 Green Onion, finely chopped
  • 2 Tbsp Parmesan Cheese
  • 3 Baby Bella Mushrooms, finely chopped
  • Pinch of Parsley flakes or fresh Parsley, chopped
  • 3 Tbsp Red Onion, chopped
  • Bread Crumbs

Preheat MAK grill to 375 degrees F. 

  • In a pan, saute finely chopped Baby Bella Mushrooms and Red Onion in Extra Virgin Olive Oil and season with Granulated Garlic, Salt, and Pepper to taste. 
  • Remove stem and brown gills from the undersides of mushrooms using a spoon and discard.
  • Mix all ingredients using a few pinches of Bread Crumbs and stuff the Portobello core cap.  Top the Shrimp Stuffed Portobello Mushroom with a light blanket of Bread Crumbs, spritz the mushroom with some EVOO and cap it with Parmesan Cheese.

Cook on grill for 30-45 minutes, or until filling is hot and cheese has melted.  

 

Tequila Marinated Jumbo Prawns

(Approximate cooking time: 12 minutes)

  • One pound of 21-25 count Jumbo prawns, de-veined and peeled
  • 4 cloves of garlic, smashed
  • 1 small onion, diced
  • 1 Tablespoon olive oil
  • 1 scallion thinly sliced
  • 1/2 cup Gold tequila
  • Juice of one lime
  • bamboo skewers
  • Mesquite pellets

Sautee onions, garlic, and scallion whites in butter until translucent, allow to cool. In a glass dish large enough to hold prawns, add sauté mixture along with Tequila and lime juice. Mix thoroughly. Set prawns in dish, in a single layer. Marinate for 1 hour, turning over once. With Flame Zone™ cover removed, start grill and adjust setpoint temperature to HIGH. Pre-heat grill, approximately 10 minutes. Pre-soak the skewers in boiling water for 30 minutes. Using two skewers, thread through the head with one skewer and through the tail with the other, leaving a little room between each prawn. Place over the Flame Zone™, close lid, and grill for approximately 6 minutes per side. Baste the shrimp with the Tequila marinade while cooking. Once shrimp have turned chalky white, remove immediately from grill.

 

Maple Glazed & Smoked Pork Loin

Recipe and photo compliments of

  • 4-6 lb boneless pork loin
  • 1/4-1/2 cup real maple syrup
  • 2 Tbsp seasoned garlic salt (or other favorite pork rub) 
  • 2 Tbsp red pepper flakes (to taste)

Brush on a heavy coat of maple syrup, then sprinkle loin with seasoned garlic salt and red pepper flakes.  The sweet & hint of heat combo is great!

Preheat MAK to 275°, and cook for 1 hour. 

Turn up temperature to 325°, and cook until internal temperature reaches  150° for medium, or 160° for well done.  

 

 

 

 

MAK Pulled Pork 

There are many, many variations on how to do pulled pork, but here is one very easy recipe that yields succulent,  juicy results with a flavorful crusty bark.   This is the “low and slow” method, and will take approximately 12-14 hours of cook time (but very minimal hands-on time).   This makes for a great overnight cook,  and, depending on what time you expect to serve the pork, once it’s done,  you can wrap tightly in heavy foil, wrap in a towel, and put in an insulated cooler for several hours to maintain the heat.    

Recipe and photo compliments of Katrina Rounds

  • 8-10 lb pork shoulder/butt (boneless or bone-in) 
  • 1 bottle of MAK mesquite rub (Or mix Sweet rub and Mesquite rub 50/50) 
  • Enough pellets to last the whole cook (20 lbs will be plenty) 

Trim excess fat from meat, cutting out any large pockets of fat.   Coat entire surface with a generous amount of rub, getting it into any crevices and cracks (you can’t really have too much rub).   You can either wrap in plastic wrap and rest in the fridge for up to 2 days, or put it directly on the grill. 

Make sure your pellet hopper is full of pellets.  Preheat your MAK grill to 210°, and insert meat probe deep into the meat.  (Make sure the probe is not touching the bone if it’s not a boneless cut.)  You want the final temperature of the meat to be 195°-210°, which will take 12+ hours.  You can set an alarm on your meat probe to go off at a specific temperature, or program the Pellet Boss (see owner’s manual for instructions)  to switch into SMOKE mode once the meat probe reaches that set temperature to keep it warm until you’re ready to eat.   

 When you are about ready to serve, use forks or your hands (wear gloves, it will be hot!) to shred pork into the desired consistency.   The pork typically is juicy and flavorful enough that it doesn’t need much, if any,  sauce.  Leave the sauce off, and let your dinner guests add it as they like.  

 

Corn Flake Crusted Pork Chops 

Recipe and Photo compliments of Cliff Seiler

  • 2 Cups of corn flakes
  • 1 Pork Chop per person
  • 1 tsp.  salt or seasoned salt
  • 1 tsp pepper 
  • 1 tsp paprika

Preheat your MAK to 375°. 

Put corn flakes into a large baggie, and crush to your desired consistency.  Add seasonings, and shake to mix thoroughly.  

Put one pork chop at a time into the bag and shake to coat the chop well. 

Place coated chops onto your MAK griddle, or on a cookie sheet and place in the preheated grill. 

Cook for approximately 45 minutes for thin chops.  For thicker chops, cook to an internal temperature of 160-170°.  

 

 

 

*Note:  Chicken (and other light meats such as pork) may appear slightly pink from the smoking process.  This is why having a good temperature probe is essential for cooking moist, juicy and SAFE meats.  For more information on safely cooking chicken, please visit  http://amazingribs.com/tips_and_technique/mythbusting_chicken_is_done_when_juices_run_clear.html

Hazelnut Smoked Half Chicken

Pete's half chicken

 This recipe can easily be adapted for thighs, legs, or breasts as well.  

  • One half chicken per person
  • Extra Virgin Olive Oil
  • MAK Bird rub (or favorite chicken seasoning)
  • MAK Hazelnut wood pellets

Pat chicken pieces dry with paper towel.  Rub a couple of tablespoons of olive oil both over and under the skin, then apply a generous amount of rub underneath the skin, and sprinkle rub on top of the skin.  (Applying the seasonings under the skin really enhances the flavor of chicken and gives you the option of not eating the skin without having to sacrifice the flavor profiles that the rubs provide.)  

Wrap chicken tightly and refrigerate for 2-4 hours, to allow oil and rubs to blend and flavor the chicken.   (Alternately, seasoning and then leaving the chicken uncovered in the fridge will help dry out the skin and make for extra crispy skin.)

Turn MAK grill on to SMOKE mode, and place chicken on the grill.  Smoke chicken for approximately 2 hours (more or less depending on level of smoke flavor desired), then turn the MAK up to 350ºF to crisp the skin and bring chicken up to temperature.  Rather than cooking by time,  we highly recommend the use of a digital meat temperature probe (either the one provided with your grill, or an instant read thermometer).  All meats needs to be cooked to their respective Internal Temperatures (IT).  Chicken Breasts need to be taken to at least 165ºF and the Leg/Thighs (dark meat) to 180ºF.    

Rest chicken under foil if desired, and serve with your favorite side dishes. 

 

 Stuffed Chicken Poppers

Love the taste of Jalapeño poppers?  Turn it into a delicious entree with these stuffed chicken breasts!

Recipe and photo compliments of Fishingbouchman from Let's Talk BBQ forum

  • 1 Large chicken breast per person
  • 2 cups toasted panko (or bread) crumbs
  • 1 Tbsp taco seasoning

Filling:

  • 1 (8oz) block of cream cheese
  • 2 Large Jalapeño Peppers (seeded and chopped) 
  • 1 cup shredded cheese
  • 4-6 slices of crispy bacon, chopped

 

Preheat MAK grill to 375°F.  

Mix panko crumbs and taco seasoning on a plate. 

Mix filling ingredients together in bowl.  Slice a pocket into each chicken breast starting on the fatter end, and expand to create enough space for the filling.  Stuff the cream cheese mixture into the pocket, leaving a small amount of room at the opening to pinch closed.  (You can secure with toothpicks if desired.)

Lightly moisten outside of stuffed chicken breast with a little olive oil, then coat all sides with the panko crumb mixture.  

  Place on grill (indirect heat) and cook at 375°F until internal temperature reaches 165°F.

 

Easy Caribbean Jerk Chicken Wings

Recipe compliments of Aren White

These delicious wings are a quick and easy way to impress guests and family alike.  Caribbean Jerk marinades have a nice balance of sweet and heat that compliment chicken wonderfully– find your favorite brand, or experiment making your own!

  • 3-5 lbs of thawed chicken wings
  • 1 large bottle of Caribbean Jerk Marinade 
  • Cilantro for garnish (optional) 

Place thawed chicken wings in a large, non-reactive bowl.  Pour in bottle of marinade, and toss to coat the wings thoroughly.  

Cover bowl, refrigerate, and allow wings to marinate for at least an hour (up to 24 hours).  

When you’re ready to cook, preheat your MAK to 325°. Place wings on the grill, and cook approximately one hour, or until wings have a nice crispy exterior.

 

Smoked Chicken Enchiladas

smoked chicken enchiladas

5 lbs chicken

16 oz sour cream

28 oz can enchilada sauce

16 oz shredded cheese

corn tortillas, cut in half

 

Start by giving the chicken some smoky love: Preheat your MAK on SMOKE mode, and once grill has warmed up, put the chicken on the grill. If the chicken has skin, just flip the skin to one side to allow the smoke to reach all surfaces of the meat. (Don’t remove it entirely– even if you don’t want to eat it, it will help keep the chicken moist during cooking.)

Smoke the chicken for 1-2 hours, then turn the grill up to 350. Place the skin back on the chicken if you moved it for smoking. Cook until internal temperature reaches at least 160°F. (This can be done the day before, and put in the refrigerator until you’re ready to assemble the meal.)

When you’re ready to cook the enchiladas: Preheat your MAK to 350°F. Shred or chop the chicken into bite sized pieces and place in a bowl. In a large bowl, stir the sour cream and enchilada sauce together until well blended.

In a 9 x 13 pan, pour a little sauce into the bottom of the pan to help keep the tortillas from sticking. Lay down a layer of the halved tortillas. Sprinkle a layer of shredded cheese, then a layer of shredded chicken. Pour about a cup of sauce over the chicken. Repeat this process until your pan is full, then top with a final layer of cheese.

Bake on the MAK until the cheese is melted all the way through the dish, about 30-45 minutes. These are great freezer meals, so why not double the batch while you’re at it, and have one for later?

 

 

 

Eye of Round Roast 

Photo and recipe compliments of Cliff Sieler

This cut epitomizes what good BBQ is about; taking a cheap cut and turning it into something great. They may not be as tender as the expensive premium cuts, but if done right they’re still quite tender and delicious. The two critical things to keep them tender is:

1) DON’T overcook them

and, 

2) The rest is CRITICAL!  Let them rest and relax for a minimum 30 – 40 minutes before slicing.

Ingredients:

  • 2-3 lb eye of round roast
  • Few tablespoons of spicy brown mustard
  • Favorite seasoned salt or rub 

Preheat your MAK to 250°F. 

Rub a thin layer of brown mustard on all sides of roast, and sprinkle with seasoned salt or rub. 

Place on grill, and insert meat probe into the thickest section of meat.  You’ll want to pull the meat off of the grill when the internal temperature is 132°-135°(max) so it does not get overcooked.  This should take approximately 2 to 2 1/2 hours, but  set an alarm on the Pellet Boss for when the probe reaches 130-132, or monitor your probe temperature frequently to ensure the roast does not overcook.  After removing roast from grill, allow the meat to rest for 30-40 minutes before slicing.  

The roast temperature will continue to climb an additional 5°-10°after you remove it from the grill (carryover cooking).  

 

Bacon Wrapped Smoked MAKloaf

 

Meatloaf is one of America’s most beloved comfort foods. Add some bacon and smoke, and you can turn an ordinary entrée into something extraordinary. Give this a try and let us know what you think. This recipe can feed six people.bacon meatloaf

 

Ingredients:

  • 2/3 lb. ground beef
  • 2/3 lb ground pork
  • 2/3 lb ground veal 
  • 1 small onion, diced
  • 1 small green pepper, diced
  • 3/4 cup Italian Bread Crumbs
  • 2 eggs
  • 3/4 cup MAK Smokin’ Hickory Grilling Sauce
  • 1 tsp. sea salt
  • 1 tsp freshly ground black pepper

Topping: 

  • 1 lb apple or hickory smoked bacon
  • 1/2 cup extra BBQ sauce for basting

 

Preparation: 

1. Add the diced onion, green pepper and ground meat to a large bowl. 2. Add the barbecue sauce, eggs, bread crumbs, salt and pepper to the bowl. 3. Mix the meatloaf with your hands and set aside.

4. On a piece of aluminum foil make a bacon weave. bacon weave

To make the weave lay out eight strips vertically.Then fold over every other vertical piece of bacon in the middle then place a strip horizontally across the vertical bacon. Unfold the strips. Next fold back the alternate row of bacon that you previously left flat. Place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat this step twice. Do this until you’ve used all the bacon to make a woven square. It should be large enough to drape over the top and sides of the meatloaf.

5. Drizzle 2-3 Tbsp. of barbecue sauce on the bacon weave. Cover the meatloaf with the remainder of the 3/4 cup of sauce. 6. Use the foil to place the bacon over the meatloaf, draping the ends over the sides. You might want to secure the bacon to the meatloaf with toothpicks to hold it in place. 7. Pre-heat your MAK to 275 degrees.  Hold grill at 275 for 10 minutes, then reduce to SMOKE mode. 8. Once the grill has reached smoke temperature, place the meatloaf on the cooking grates. 9. Smoke for 1.5 hours, then raise grill temperature to 275 degrees and continue cooking until internal meatloaf temperature is 160 degrees. Baste with barbecue sauce every 20 minutes or so. 10. When done, remove from the grill, cover with foil and let rest for 15 minutes before slicing.

 

Savory Mustard Glazed Strip Steaks  

Recipe and photo compliments of Cliff Seiler

  • One thick strip steak per person
  • Spicy brown mustard
  • 2 Tbsp rosemary (crushed) 
  • 1 Tbsp salt
  • 2 Tbsp ground pepper

Smear a thin layer of mustard onto all sides of steaks.  Mix rosemary, salt, and pepper, and sprinkle over both sides of steaks. 

Set Pellet Boss control to HIGH, and preheat until grill reaches 400ºF+.  With the flame zone uncovered, sear steaks until internal temperature reaches five degrees below your desired final temperature (see below).  The steak’s temperature will continue to rise approximately five degrees (carryover cooking) after removing from the grill. 

  • 120- 130ºF for Rare
  • 130-135ºF for Medium Rare
  • 135-145ºF for Medium
  • 145-155ºF for Medium Well
  • 155ºF+ for Well Done