4 Pellet Grill Recipes That’ll Have Everyone Asking for Seconds

Pellet grills have transformed outdoor cooking with their ability to infuse smoky flavors into various dishes. While they are traditionally associated with barbecue classics, their versatility is unknown. In this blog, we’re diving into four tantalizing pellet grill recipes that will delight your taste buds and have your family and friends clamoring for more.

From succulent smoked tri-tip steak to mouthwatering cedar plank salmon, cheesy stuffed Portobello mushrooms, and a medley of perfectly grilled veggie skewers, these recipes showcase the incredible range of flavors you can achieve with a pellet grill. Each dish is a testament to the magic of combining wood-fired cooking with a dash of creativity. So, if you’re ready to elevate your outdoor culinary game, read on to discover these delectable recipes destined to become your favorite.

Smoked Tri-Tip Steak

Ingredients:

• 1 tri-tip steak (approximately 2 pounds)
• 2 tablespoons olive oil
• 2 tablespoons coarse sea salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika

Instructions:

1. Preheat your pellet grill to 225°F (107°C) using wood pellets. Hickory or oak work well for this recipe.
2. Rub the tri-tip steak with olive oil until evenly coated.
3. Mix the sea salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl to create a seasoning blend.
4. Generously season the tri-tip steak with the seasoning mix, covering all sides.
5. Place the seasoned steak on the grill grates and smoke it for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. For accurate temperature monitoring, consider using a wireless meat thermometer.
6. Allow the steak to rest for 10 minutes, then slice it thinly against the grain and serve.

The result? A perfectly cooked, tender, and flavorful tri-tip steak with a smoky twist that’ll leave everyone asking for seconds.

Pellet-Grilled Cedar Plank Salmon

Ingredients:

• 4 salmon fillets
• 2 cedar planks (soaked in water for at least 30 minutes)
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 teaspoon minced garlic
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat your pellet grill to 350°F (177°C) and prepare it for indirect cooking by placing the soaked cedar planks on the grill grates for a few minutes.
2. Whisk together the maple syrup, Dijon mustard, minced garlic, lemon juice, salt, and pepper in a small bowl.
3. Brush the maple-mustard glaze onto the salmon fillets.
4. Carefully transfer the glazed salmon fillets to the preheated cedar planks.
5. Grill the salmon for 15-20 minutes or until it flakes easily with a fork.
6. Serve the salmon with an additional glaze on top and some lemon wedges on the side.

This cedar plank salmon is not only delicious but also visually impressive. The smoky flavors and sweet, tangy glaze will make it a crowd-pleaser.

Stuffed Portobello Mushrooms

Ingredients:

• 4 large Portobello mushrooms
• 1 cup cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your pellet grill to 350°F (177°C) for direct cooking.
2. Clean the Portobello mushrooms and remove the stems.
3. Combine the cream cheese, mozzarella, Parmesan, chopped parsley, minced garlic, salt, and pepper to create the stuffing mixture.
4. Brush the mushroom caps with olive oil and season them with salt and pepper.
5. Fill each mushroom cap with the cheese mixture.
6. Place the stuffed mushrooms directly on the grill grates.
7. Grill for 15-20 minutes until the mushrooms are tender and the cheese gets melted and slightly golden.
8. Serve hot, and watch them disappear from the plate.

These stuffed Portobello mushrooms are a delightful appetizer or side dish packed with cheesy goodness and a touch of smokiness.

Pellet-Grilled Veggie Skewers

Ingredients:

• Assorted vegetables (bell peppers, zucchini, cherry tomatoes, mushrooms, red onion, etc.)
• Olive oil
• Balsamic vinegar
• Garlic powder
• Dried oregano
• Salt and pepper

Instructions:

1. Preheat your pellet grill to 400°F (204°C).
2. Cut the assorted vegetables into uniform-sized pieces for even cooking.
3. Whisk together olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and pepper in a bowl to create a simple marinade.
4. Thread the vegetables onto skewers, alternating between types for an appealing presentation.
5. Brush the veggie skewers with the marinade.
6. Grill the skewers for 10-15 minutes, occasionally turning until the vegetables are tender and slightly charred.
7. Serve as a flavorful, healthy side dish that complements any grilled main course.

These pellet-grilled veggie skewers are colorful and delicious and an excellent way to enjoy the natural flavors of fresh vegetables with a smoky twist.

Conclusion

Incorporate these pellet grill recipes into your next barbecue or outdoor gathering, and everyone will ask for seconds. Whether it’s succulent smoked tri-tip, cedar plank salmon, stuffed Portobello mushrooms, or veggie skewers, these dishes showcase the versatility and flavor a pellet grill can bring to your outdoor cooking adventures. So fire up your pellet grill and get ready to become the ultimate backyard chef!