Recipes and Techniques for the Most Flavorful and Delicious Barbecue
The ultimate barbecuing tool, wood pellet smokers feature a precisely controlled cooking system that allows you to slow roast, smoke, and grill meats to perfection. Packed with bold recipes, 100 color photos, and techniques unique to a wood pellet cooker, this essential guide will turn you into a masters of home barbecue. the Wood Pellet Smoker and Grill Cookbook guides you step by step through the process of slow cooking roasts to juicy perfection, and even baking wood-fired pizza. A must-have manual for anyone who owns a wood pellet cooker, this book serves up spectacularly delicious dishes that are simply impossible to make on traditional barbecue grills. Featuring recipes that utilize hickory, mesquite, maple, apple, cherry, and even pecan flavor pellets, this combination primer and cookbook will take your backyard treats to the next level.
A Crock Pot Angus Chuck Roast is just the ticket for a rainy cold Winter Sunday night dinner. The San Joaquin Valley of Northern California does not get any snow but in normal Winters and now with the El Niño, we do get our share of rain and cool weather. Today is no exception ... so hence the crock pot and a quick trip to the supermarket for all the fixings of a classic comfort meal with a little twist of my own.
- 3½ pound Angus Choice Chuck Roast
- 1½ pounds medium red potatoes, quartered
- 1 pound small mushrooms, halved
- 4 celery stalks, cut into 2" pieces
- 10 ounces baby carrots
- large red onion, sliced ½" wedges
- 2 tablespoons olive oil
- 2 teaspoons Fagundes seasoning
- 1½ cups beef broth
- 1 packet dry onion mushroom soup mix
- 2 cans cream of mushroom soup
- ½ teaspoon black pepper
- Layer onions on bottom of a 6 quart crock pot
- Season both sides of the chuck roast with Fagundes Seasoning
- Sear all sides of the chuck roast in a skillet on high with olive oil
- Place seared chuck roast over the onions
- Mix beef broth, packet of onion mushroom soup mix & cream of mushroom soup
- Pour half the mixture over the chuck roast
- Place all vegetables around and on top of the chuck roast
- Pour remaining mixture over the vegetables & season with pepper
- Cook on HIGH for 6 hours
There's no better way to Slow Cook a mouth watering chicken vegetable soup than in an Instant Pot Buetooth Programmable Smartcooker. Set your Smart-60 to 'Slow Cooker' for 8 hours using the default 'Normal Mode'.
- Boned ½ Costco rotisserie chicken
- 3 cups chicken stock/broth
- 1 cup chopped celery (3 to 4 stalks)
- ½ medium red onion, diced
- ½ medium green pepper, diced
- 6 ounces baby carrots
- Stewed Italian stewed tomatoes (14.5 ounces)
- 2 cups fresh green beans
- 2 cups frozen peas
- 1½ cups cauliflower florets
- 1 cup fresh mushrooms, sliced
- 2 teaspoons crushed garlic
- 1 teaspoon oregano
- ½ teaspoon black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon poultry seasoning
Near the top of my list for quick, easy, and tasty low carbohydrate delights is Roasted Chicken Thighs & Spaghetti Squash with a side of steamed fresh green beans. I prefer using bone-in/skin-on thighs as they produce the moistest results. Even if you're a breast white meat fan you'll really enjoy the full flavor profile of a perfectly roasted dark meat chicken thigh.
- Carefully cut the spaghetti squash lengthwise with a large heavy butcher knife.
- Spoon/scrape out the seeds and stringy fibers from the center of each half.
- Drizzle and rub Extra Virgin Olive Oil onto the squash.
- Season the squash with salt & pepper.
Preheat your MAK 2 Star or Green Mountain Grill Davy Crockett to 375ºF with any Gourmet BBQ Pellets on hand turning your wood pellet smoker-grill into a very efficient convection oven. Insert spaghetti squash and roast for 30 minutes before inserting the chicken thighs. Roast for an additional 45 to 60 minutes until the Internal Temperature of the chicken thighs reach 180ºF or above. Rest the chicken under a loose foil tent for 15 minutes. Serve the roasted chicken thighs and spaghetti squash with a side of steamed fresh green beans.