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I cannot do these potatoes justice with mere words. Just make them and thank me later!
Mini red potatoes. We find these in 1lb. bags at the grocery store. They are smaller than the small red potatoes you see in bulk. Perfectly bite size!
Parmesan (the powdered green can kind, NOT the good stuff!)
Paprika or Billy Bones Rub
Boil whole potatoes until fork tender, about 20 minutes.
Cut potatoes in half and shave a little off the bottom so they sit flat on a baking tray.
Scoop out the middle of each half, leaving a little potato around the edge for stability.
Mix mayo and parmesan in a ratio of 1 to 1 (start with 1/2 cup of each)
Fill each potato half with the mayo/parm mixture and sprinkles with paprika or other seasoning.
*Tip – Get out a large cup. Place a Ziploc bag in it, wrapping it around the edges for easy filling. Add your parm/mayo mix into the bag. Twist closed the top of the bag and snip the bottom off. Use just like a pastry bag to fill your potatoes!
These are good smoked or not, but we enjoyed them more smoked!
Smoke at 150F for 20 minutes. Turn up the heat to 350F and cook for 10-15 minutes.
Hamburgers have always been a grill favorite, but have you tried smoked hamburgers?! AMAZING. You’ll never eat a plain old grilled hamburger again.
Get your burger patties ready. You can use pre-made patties or make your own.
The Wife’s Recipe:
salt and pepper
1/4 cup oats
1/4 cup milk
1-2 eggs (1 large or 2 small)
1 package onion soup mix
1 tablespoon mustard (dijon)
Mix all ingredients together and form patties slightly larger than your buns
Turn your grill to smoke (150F) and smoke your burgers for 30-45 minutes. Remove them from the grill and turn it up to 400F. Grill about 5 minutes on each side or until fully cooked. Enjoy!
Finished up an install for the duct work and heat exchanger at a lumber mill in Hood River, Oregon. Heat exchanger was fabricated by Fusion Manufacturing.
Fusion Manufacturing can find the parts you need to repair your grill yourself or we can do it for you! Sometimes a fresh powder coating is all your grill needs to rekindle that old spark she once had.
We take trade-ins! Bring in your old grill for a discount on your new one!
We love chocolate chip cookies. We love bacon. So why not mix the two… right?
We started by cooking the bacon slowly on our Green Mountain Grill for that wonderful smokey flavor (350°F for 10-12 minutes). Then we chopped it up and added it to our favorite chocolate chip cookie recipe and baked the cookies right on the grill! The result? Delicious. Sweet & salty, with a just hint of smoke from the bacon.
Cooking these on the grill added no smoke flavor. You are at such a high temperature for a short amount of time that it doesn’t flavor the cookies. The bacon adds just enough so we don’t want any additional smoke from the grill. The grill gives these cookies a perfectly crisp bottom while leaving the top soft and melty.
Give this recipe a try and come back to tell us what you think!
– Chocolate Chip Bacon Cookies –
2 Cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 Cup Unsalted Butter (melted & cooled slightly)
1 Cup Light Brown Sugar (Packed)
1/2 Cup White Sugar
1 Tablespoon Vanilla Extract
1 Large Egg + 1 Large Egg Yolk
2 Cups Semi-Sweet Chocolate Chips
1 Cup Bacon (Cooked well done)
1. Sift dry ingredients together and set aside.
2. Cream butter & sugars together until well blended. Beat in egg, egg yolk & vanilla.
3. Slowly mix in dry ingredients until blended. Do not over-mix.
4. Stir in chocolate chips & bacon.
Set your pellet grill to 325°F
Cover grill bars with foil and drop Tablespoon size drops of cookie dough 2 inches apart.
Bake 12-15 minutes or until edges begin to brown.
Remove, let cool and Enjoy!
8-10lb. Shoulder Roast or Boston Butt
1. Start pellet grill & set it to 200-225°F.
2. Rinse roast in cold water, pat dry.
3. Lay roast in a pan that is at least 2 inches deep, season well with salt and pepper. Season evenly with about 1/4 cup of Billy Bones Rub.
4. Cover your roast evenly with 1 cup of brown sugar.
5. Roast for 70-90 minutes per pound of meat. The internal temperature must hit 190-200°F.
6. Remove roast from grill, cover loosely with foil, and let rest for about 20 minutes before shredding.
Add a little more Billy Bones Rub and your favorite sauce to the shredded meat and mix well. Serve on your favorite bun!
Free Pulled Pork Slider Samples at the shop Friday, July 11th from Noon-1:00PM!
Come back soon for more recipes for your pellet grill!