The Pellet Outlet

Smoked Lumberjack Meat Log

INGREDIENTS:

2 pounds of ground beef
1 egg
¼ of red onion minced
1 cup of Shiitake mushrooms chopped
5 garlic cloves minced
5 slices of mild cheddar
½ cup cilantro chopped
½ cup of your favorite bbq sauce (we used GMG Cattle Drive)
1 tbsp kosher salt
3 tsp ground pepper
1 tbsp paprika
2 tsp cayenne powder
2 tsp garlic powder
2 tsp onion powder

PREPARATION:

INGREDIENTS:

- Preheat the grill to 150.

- In a large mixing bowl, add ground beef, egg, and seasonings. Mix thoroughly.

- Spread out the ground beef onto a silicone grill mat (wax paper will work fine). Spread it out as evenly and thin as you can into a rectangular shape.

- Spread the chopped mushrooms, onions, cilantro, and cheese evenly onto the ground beef. You will be rolling this up like a sushi roll, so even ingredients are key.

- Use the silicone grill mat to slowly roll one side of the meat and continue until the entire rectangle is rolled tight.

- Spread the chopped garlic pieces across the silicone mat and roll the meat log across it so the chopped garlic pieces are spread over the log.

- Place the meat log on the silicone mat inside your smoker at 150 degrees for 2-3 hours until the internal temperature reaches 110 degrees.

- Take off the meat, and turn your grill up to 400 degrees.

- Brush on your favorite sweet BBQ sauce (in this case we used GMG Cattle Drive) on the meat log and place it back in the smoker until the internal temperature reaches 135-145 degrees (depending on how cooked you like it).

Prep Time: 15 Mins

Cook Time: 1 3/4 hours

Serves: 3 - 5 people

SLOW COOKED, SMOKY PULLED PORK

This cheap and easy recipe is perfect to show off your skills as a smoked meat chef. It takes a very long time to cook a pork butt, however, once you prep the meat, there is little maintenance after that. The end result is perfect to add to anything from sandwiches to delicious pulled pork pizza.

PREPARATION:

1. Wash the roast thoroughly with cold water and then pat dry.

2. Mix the paprika, brown sugar, onion powder, red pepper flakes, dijon mustard, and olive oil together in a bowl. Rub this generously to cover the entire piece of meat and wrap or seal it in a bag. Let it marinate for 12-24hrs.

3. Pull the pork butt out to let it come to room temperature.

4. Make a 1:1 mixture of sea salt and coarse ground pepper and add a generous layer all over the pork butt.

5. Preheat your grill to 380 degrees and place the meat on the fat side up. Cook like this for approximately 1 hr to really settle in that outer seasoning. Then turn the grill down to 225 degrees. Insert a meat thermometer exactly halfway into the thickest part of the roast, but do not touch the bone.

6. Combine a mixture of apple cider vinegar and apple juice with a little bit of olive oil in a spray bottle. Spray the meat down about every hour or so to keep it moist.

7. After about 5 hours of smoking, the internal temperature of the meat reaches ~160 degrees. Spray the meat down one last time with the apple juice mixture and wrap it up tightly with tin foil. Place the meat thermometer back in as close as you can to the same spot and put the meat back on your grill.

8. Keep the meat on the grill until the internal temperature reaches 195 degrees. Carefully pull off your pork butt and let it rest for 30 minutes. Now it’s ready to pull apart and serve!

* If you want to go the extra mile, you can take the meat after cooling and place it back into the grill at 275 degrees after applying a glaze of your favorite BBQ sauce. This will be an impressive touch that will make the meat very presentable, and add an extra kick.

Prep Time: 30 Mins
Idle Time 12 - 24 hours
Cook Time: 15 - 15 hours
Serves: 5 - 7 people

Pellet Grilled Salmon Fillet

This is a simple grilled Salmon Fillet recipe, primarily relying on the natural smoke flavor to carry the dish. High in protein, low in fat. An ideal meal for your Green Mountain pellet grill.

SALMON FILET PREPARATION

Go to your local boat store, buy a boat, a truck to pull it, a salmon rod, a license, and tow the whole rig to the west coast in late summer or early fall to hopefully catch one of these. Or, go to the local market and pay a few bucks per pound.
Lightly salt and pepper both sides if the fish has been skinned. Salt and pepper the side without skin otherwise. Melt a few tablespoons of butter (olive oil an acceptable substitute), and brush both sides of the fish with it.
Place on the grill at 400-450°F (204-232°C), skin side down (won’t matter which side if it’s skinless). This is a great dish to cook on a Frogmat.
Turn the fish after about 8 minutes (assuming 1″ filet). Peel the skin off. If it does not come off easily, flip the fish back over for a couple more minutes and then try again. Salt and pepper lightly after you remove the skin. Baste with butter. Cook another 5-6 minutes and then turn over for about 2 more minutes. Check doneness by separating the center with a fork. Fish should be just slightly pink with only a small amount of juice. Remove from the grill, cover, and let stand for 5 minutes as it will continue to cook.

Prep Time: 10 Mins
Cook Time: 20 Mins
Serves: 4 people