Below you will find pages that utilize the taxonomy term “Grilling”
Recipes
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Texas-Style Smoked Chili
Ingredients
- 3 red onions (diced)
- 8 cloves garlic
- 1 can chipotle peppers in adobo (7 oz)
- 1 lb chuck roast (browned)
- 2 lbs ground beef
- 1 lb breakfast sausage
- 4 cans fire roasted tomatoes
- 28 oz tomato sauce
- 5 tbsp Texas chili seasoning
- 1 can beer
- Salt and pepper
- Optional toppings: Fritos, jalapeños, onions, cheese, sour cream
Instructions
- Sauté onions, garlic, chipotles for 10 minutes. Brown chuck roast, set aside.
- Brown beef and sausage. Drain fat, combine meats and aromatics.
- Add tomatoes, sauce, chili seasoning, and beer. Stir to combine.
- Smoke on a Traeger at 225°F for 8 hours with pecan wood.
- Serve with desired toppings.
Recipes
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Smoked Creamy Mac and Cheese
Ingredients
- 1 lb cooked pasta
- ½ stick butter
- 2 cups white Velveeta, cubed
- 2 cups Colby Jack cheese, shredded
- 1 egg
- 2½ cups milk
- Seasonings (salt, pepper, garlic powder, paprika, etc.)
Instructions
- Add pasta, butter, Velveeta, Colby Jack, and seasonings to an aluminum pan.
- Whisk egg with milk, then pour over the pasta mixture.
- Smoke at 300°F for 1 hour, stirring halfway through. Or bake at 350°F for 30 minutes.
Recipes
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Cast Iron New York Strip Steak with Herb Butter
Ingredients
Major Ingredients
- New York strip steak (1, 1–1½ inches thick)
Minor Ingredients
- Coarse salt (to season)
- Cracked black pepper (to finish)
- Avocado oil (2–3 tablespoons)
- Unsalted butter (2–3 tablespoons)
- Shallots (1–2, halved or sliced)
- Garlic (2–3 cloves, smashed)
- Fresh thyme (a few sprigs)
Instructions
- Pat steak dry and season with coarse salt.
- Heat avocado oil in cast iron skillet over medium-high until smoking.
- Place steak in skillet. Sear 2 minutes per side, flipping once.
- Flip once more, lower heat, and add butter, shallots, garlic, and thyme.
- Baste steak with melted butter for 1 minute.
- Remove steak, season with cracked pepper, and let rest for 5–8 minutes.
- Slice and serve.
Notes
Adjust cooking times to preference. Basting adds flavor. Resting prevents juice loss.