Louisiana Grills Pellets, 40lb, New England Apple Overview
Smokey with a mild sweetness flavor. Highly recommended for baking and pork. No artificial flavors, spray scents, glues or chemicals. Burn hotter and cleaner. Pellets are easy to use, great tasting and all natural, forcing the natural juices in the wood to bind the pellets together. Our raw wood is sourced across North America to make a superior product.
In a large bowl, combine the cream cheese, imitation crab, breadcrumbs, ¼ cup of the parmesan cheese, lemon zest, lemon juice, parsley and Pit Boss Chophouse Steak seasoning. Mix until completely com
1. Start Grill at 300 degrees with flame broiler open.
2. Mix corn muffin mix according to directions.
3. Place cast iron skillet over flame broiler and heat for a few minutes, leaving Grill lid open.
4. Add onion and gro
Preheat your Grill to 350F.
Line the bottom of 2 9-inch cake pans with parchment paper and spray the sides with cooking spray. Set aside.
In a large bowl, combine flour, baking powder and soda, spices and salt.
In a smaller bowl, combine oil, egg
Preheat your to 225 degrees.
Season the tenderloin with salt and pepper. Drizzle with olive oil and rub into the meat. Place on the grates of your preheated .
Smoke the tenderloin for about 3 hours or until the internal temperature reaches 130 d
Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 400F.
Line a large baking sheet with aluminum foil, and set aside. With a sharp knife, make several cuts through each potato, but d
Preheat your Grill to 350 degrees F.
Generously sprinkle the Buffalo Wing Rub all over the drumsticks. Hang each drumstick by the bone on the Wing Rack. Place in the for about 30 minutes.
Serve hot with celery and carrot sticks. Enjoy!..
Soak the bamboo skewers in water for about 30 minutes (the longer the better).
In a food processor, combine orange juice, oil, soy sauce, thyme, allspice, nutmeg, cinnamon, garlic, onions, ginger, lime juice, salt and pepper. Puree until smooth.
Set your to 225°F. While your grill is heating, remove the pork roast from it’s packaging and place on a cookie sheet. Rub the pork roast down with yellow mustard.
Mix BBQ sauce and turbinado sugar in a bowl. Rub the roast down with entire mixture,
Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 400F.
Take the salmon and place it in a large resealable plastic bag, and then top with all remaining ingredients, except the chives.