recipes & Tips
HoT Tips
Coyote Electric Portable Grill — Great for Tailgating, Camping and More
Why It’s Important to Cover Your Pellet Grill
How to Grill Brats in 5 Steps
Coyote Portable Electric Grill
Recipes
Smoked Pulled Pork Sliders
Memphis Cedar Plank Chocolate Brownie S’mores
Pork Ribs on the Pit Barrel Cooker
Garlic Butter Herb Pork Tenderloin …..
Turkey Tips
Kansas City Pork Ribs – Smoked on Louisiana Grill
Tailgating with Midwest Access recipes
Mexican corn dip
INGREDIENTS
2 Tbsp Butter
4 Cups Corn – Fresh, frozen, or canned
1 Jalapeño – Seeded and diced
3 Tbsp Mayonnaise
2 Tbsp Cotija or Feta Cheese
2 Tbsp Chopped Cilantro
½ tsp Chili Powder
1 Clove Garlic – Pressed
Juice of 1 Lime
Season to taste with Hoff & Pepper Dirty Dust Seasoning Available @ Destination Bar-B-Q
INSTRUCTIONS
1. Melt butter in large skillet over medium high heat.
Add corn kernels and jalapeños and season with Hoff & Pepper “Dirty Dust” Seasoning
Cook stirring occasionally until cooked through and slight charred – About 8-10 minutes
2. Stir in mayonnaise, cheese, cilantro, chili powder, garlic and lime juice
3. Serve immediately with corn chips
EAT & ENJOY!
Pig shots
INGREDIENTS
8 oz Softened Cream Cheese
1/3 Cup Shredded Cheddar Cheese
1/4 Cup Jalapeños - Seeded and Diced
1 Chorizo Sausage
1 lb Miesfelds Bacon*
2 Tbsp Saints & Sinners Competition Pork Seasoning*
*Available @ Destination Bar-B-Q
INSTRUCTIONS
1. Set smoker to 375°F.
2. Cut the Chorizo into 1-inch pieces. Cut your bacon in half lengthways. Wrap your cut bacon around the Chorizo making sure to overlap the bacon. Secure with toothpick.
3. Take the softened cream cheese, cheddar cheese, diced jalapeños and the bbq rub and mix together in a bowl until well combined.
4. Place the mixture into a piping bag or a sandwich bag (snip the corner off), pipe the mixture on top of the sausage and fill just below the top of the bacon.
5. Place the shots on your smoker for 30-45 minutes until the bacon is fully cooked and the cheese filling is puffed and golden.
6. Remove the pig shots from the smoker. Let them cool for a few minutes and then remove the toothpicks.
EAT & ENJOY!
DEMO DAY recipes
Memphis Wood Fire Grills - Chicken Drummies
· Pre-heat Memphis pellet grill to 225 degrees.
· Coat drummies with preferred seasoning from DBBQ (you can do this the night before and let seasoning marinate the chicken).
· Spray each drummie with duck fat until they have a nice sheen.
· Smoke for 1 hour.
· Increase temp to 375 degrees. Grill for 30 minutes or more to crisp skin until internal temp reaches 165 degrees.
· Use your favorite DBBQ sauce if desired.
Memphis Wood Fire Grills - Smoked baked beans
Ingredients
117 oz of Bush’s Original Baked Beans
1 lb. bacon (preferably thick cut) grilled and crumbled
1 large onion diced
1 cup dark brown sugar
½ cup ketchup
½ cup molasses
Preparation
1. Pre-heat Memphis Pellet Grill to 325 degrees.
2. Place bacon directly on smoker and cook for 25 -30 minutes or until desired crispiness.
3. Dice onion and sauté in a small cast iron pan.
4. Combine beans, onion and crumbled bacon in large foil pan.
5. Add brown sugar, ketchup and molasses.
6. Set temperature of Memphis Pellet Grill to 215 degrees. Place beans in the grill for 2 hours or longer to get desired smoke flavor and desired temperature.
Memphis Wood Fire Grill - Grilled Brussels Sprouts
Ingredients
1 lb. brussels sprouts
2 Tbsp olive oil
1 Tbsp finely grated lemon rind
2 cloves garlic, minced or pushed through a press
1 tsp kosher salt
¼ tsp black pepper
1 Tbsp finely grated parmesan cheese for garnish
Preparation
Wash brussels sprouts, trim stem and remove yellow outer leaves
Mix together olive oil, lemon rind, minced garlic, salt and pepper.
Foil Packet Method: Pre-heat the Memphis Pellet Grill to 350 degrees. Toss brussels sprouts with the oil mixture then place them on a sheet of aluminum foil. Cover with a second sheet of foil and crimp the packet together around the outer edges.
Disposable Pan Method: You could also put the brussels sprouts into a disposable foil pan and cover with a sheet of aluminum foil. Both baking methods work well.
Either method, bake for 25 minutes and serve garnished with parmesan cheese.
Alfa ovens recipes
The Basics
Grilling Basics (Hamburger)
5 Dos and Don’ts to Master your Grill
Grilling with Kids: Teaching the Basics
Easy Steps to Seasoning Your Grill
How is a Breeo Firepit Smokeless?
How to Set Up for Low and Slow Cooking
LEARN HOW
Direct vs. Indirect Cooking
How to Grill the Perfect Steak
Cooking on a Wood Pellet Grill
How to Get the Most Out of Your Gas Grill
MiEsfeld’s FavoriteS
“How to Grill Brats in 5 Steps”
1. Charcoal or Gas grilling works great. If you use charcoal, we suggest briquettes instead of hardwood charcoal as hardwood charcoal burns too hot for bratwurst.
2. Soak bratwurst in COLD water for 5-7 mins prior to cooking. This will make the casing more pliable and reduce breakage.
3. With good medium heat, gently lay the brats on the clean hot grate. NOTE: Use a water spray bottle for lightly dousing flames if needed. A fire too hot will split the casing which will make the brat lose flavorful juices.
4. Turn and rotate the Brats often on the grill. Brat’s only take total of 7-8 mins to fully cook.
5. To check if the brats are completed, slice one open and check inside to be sure it is not raw. Internal temperature should be 160 degrees.
BONUS: if you are not consuming the brats right after cooking, consider the Sheboygan classic brat “hot tub.” Put finished brats in a pot filled with ¼ stick of butter, 2 bottles of beer, and 1 sliced large onion. Simmer on low heat. When ready to eat, butter a fluffy bun and dress with thinly sliced raw onions and brown mustard.
“How to Make Restaurant Steaks”
Restaurant steaks are best grilled on high heat, but can also be pan fried for those that may not have the time to grill or who just want a quick fix. The meat that is used is very lean so it only needs 60-90 seconds on each side when grilling. You can’t really under cook them, but you can certainly over cook them. The type of meat that is used is one that could actually be eaten raw (ground round), so it is super tasty at medium rare/medium. You want it a little pink and juicy with a little salt and pepper added. If you like cheese on top, use a thin slice so it melts quickly, otherwise your restaurant steak may over cook. Don’t forget to generously butter a fresh, fluffy bun (on both sides!). Pickles, raw onion slices and brown mustard are optional but add the perfect flavors.
