If you love to entertain by having backyard barbecues, you can’t beat a pellet grill. More and more people are choosing pellet grills over gas or charcoal grills. Pellet grills are similar to a convection oven, using wood pellets and fans to cook the food. The fans disperse heat and smoke throughout the grill, which cooks the food. Since fire doesn’t directly touch the food, it doesn’t burn or blacken.
Pellet grills are often more expensive than gas or charcoal grills. However, they do come at different price points. Green Mountain Grills are a good choice in pellet grills because they are high quality but without the exorbitant cost. They come in three sizes to suit any backyard chef’s needs.
Don’t have a Green Mountain Grill yet? Read our take on it to help you decide if you want to get one.
If you get one, what do you cook on it? Here are some recommended recipes, some of which go beyond standard barbecues. You can find more recipes on the official Green Mountain Grill website.
You can’t have a pellet grill and not use it to smoke a brisket! We would even argue that brisket should be the inaugural dish to cook in your Green Mountain Grill. Imagine biting into that tender, juicy, melt-in-your-mouth meat with that beautiful smoke ring!
This selected article goes into great detail, from the rub recipe to choosing the right cut of brisket to smoke.
Pulled pork is usually made with a slow cooker, to ensure that the meat is super tender and shreds easily with a fork. But making pulled pork in the Green Mountain Grill achieves the same result, with the added bonus that it will give it a delicious smoky flavor.
This article is also very detailed, with info such as what type of wood pellets to use and whether to use butcher paper or aluminum foil for wrapping.
Cooking burgers on the grill is a longstanding tradition of backyard barbecues. However, you may be used to patties seared with black grill marks and occasional flare ups when the juices hit the charcoal. With pellet grill burgers, you avoid those flare ups since the meat isn’t directly over the flames, which also means more subtle grill marks. It also means a juicier burger with a subtle smoky flavor.
Another classic backyard barbecue staple is grilled corn on the cob. The sweetness of the corn melded with the smokiness from being grilled really elevates this side dish. Kick it up several notches more by flavoring the corn! Mexican style is a popular favorite, with its triple combo of salty, tart, and spicy flavors. Or you can keep it simple with just some herbed butter.
Burnt ends are usually made from the tougher end pieces of a brisket. They are trimmed off, chopped up, then caramelized. The resulting smoky, sweet nuggets of meat are heavenly.
Poor Man’s burnt ends are a cost-efficient substitute, as it uses chuck roast instead of brisket. You use the whole roast instead of just the trimmings. It also takes about half the time to cook.
Like burgers, cooking a steak on the Green Mountain Grill will help avoid accidental flare ups from juices hitting the heat source. The result is a steak that won’t have uneven blackened patches.
However, since one of the key elements to a perfect steak is the crust, you’ll still need to sear it. This recipe describes two methods of searing--the reverse sear, and traditional sear.
All right, let’s move past beef and onto seafood. Although many people are accustomed to having steamed lobster, eating smoked lobster is a very different dining experience. Cooking it on a pellet grill changes the texture of the lobster and of course, imbues it with a smoky flavor.
If you’re feeling ambitious, consider a smoky surf-and-turf dinner with steak, lobster, and corn!
At a barbecue, a grilled fish of some sort is great to have available for guests who don’t eat beef or pork. Some folks may be a bit intimidated in cooking fish on a grill because its meat is more delicate, and the cuts are smaller. But there’s nothing to worry about! Pellet grills like the Green Mountain Grill can cook fish without drying it out, and of course you get that smoky flavor added.
These garlicky, meaty scallops brushed with a smoked citrus butter marinade are perfect as appetizers or as a meal when paired with a side. Note that you have to smoke the marinade first before you apply it onto the scallops!
As the recipe warns, make sure to first brush the grill with a high smoke point oil (e.g. canola or vegetable oil) to prevent the scallops from sticking.
10. Seafood Paella
Now it’s getting more challenging! Think you can’t cook rice on a Green Mountain Grill? Think again! Although these days it’s easier to do it on a stove, paella was traditionally cooked over an open flame. Thus many people cook paella on gas and charcoal grills. However, by using a pellet grill, you infuse a smoky flavor in the dish.
11. Smoked Oysters
If you love seafood and love to cook with your Green Mountain Grill, then making smoked oysters is a no-brainer. Why on earth would you eat the canned version when you can make them yourself in just an hour?
Just exercise caution when selecting your oysters from your local grocery store/fishmonger. And be careful when shucking them! You don’t want to stab your palms!
Traditionally, seafood boils are cooked in a large pot. The idea is to toss in your favorite shellfish and sausage with some potatoes and corn for carbs. Add your choice of seasonings and boil.
You can achieve a similar result with the Green Mountain Grill. The main difference is that there isn’t much of a seafood-infused broth at the end. You can either grill each ingredient or steam them in a covered pan.
This is a far cry from those boxed versions that kids eat. No, this mac and cheese is more elegant, using three kinds of freshly grated cheese (the recipe provides several suggestions and combos), pasta, and your choice of add-ons. Bacon is always a good choice, but if you want a little heat try chilies or jalapenos.
Some outdoor kitchens include a separate pizza oven, but why purchase an appliance that does only one thing? Instead, use your Green Mountain Grill for your pizzas. It’s super easy and super fast. You can even turn it into a fun activity with your kids by making them individual pizzas and having them add their choice of toppings.
In 2021 a TikTok video on smoked cream cheese went viral. People went nuts for the recipe and recreated it in their own homes using their own methods. While smoked cheeses are usually on the harder side like gouda, smoked cream cheese can be spread on toast points, crostinis, and yes--even bagels. It’ll jazz up your next charcuterie board!
This appetizer is another hit at barbecues, tailgate parties, and other get-togethers. It’s very simple to make, using only three main ingredients: bacon, cream cheese, and of course jalapenos. This recipe uses seasonings as well, and of course you can customize your poppers however you want. Watch them disappear within minutes of serving them!
17. Ranch Zucchini
This side is very easy to make and pairs well with chicken, steak, or salmon. It’s light and refreshing, perfect for an outdoor summer meal. Just add a mojito and you’re set!
Word of caution however: be careful when cooking the zucchini. It can overcook easily and gets soggy. Keep a close eye on it.
18. Beer Can Chicken
Beer can chicken is a strange-sounding dish, and even stranger when you learn what it entails. Yes, you literally insert a half-empty beer can into the cavity of a whole chicken and grill it while it’s standing up. The idea is that the beer converts into steam and permeates the meat of the chicken, keeping it moist and giving it flavor. You can use any beer you wish!
Some folks may be hesitant about grilling chicken because they’re concerned it’ll come out dry. Chicken breast is a particular concern since it’s so lean to begin with. According to this recipe, it’s not about the temperature of the grill nor how long to cook it. The key is to cook the chicken until its internal temperature hits 160 degrees (Fahrenheit).
It may sound crazy but yes, you can make some desserts and other sweet treats in pellet grills. The smokiness cuts into the sweetness of the dessert.
This recipe is very easy and takes your standard Oreo and elevates it into a sweet, salty, savory dessert. Just wrap a slice of bacon around an Oreo, put some rub, then smoke!
We’ve already shown you that cream cheese can be smoked, so clearly cheesecake can be smoked as well! Again, the smokiness permeates through the sweet, creamy flavor and textures of the cake, kicking it up a notch.
When you get a little bolder, try making different flavors of cheesecake on the grill. See which you like best!
You’ve got bourbon, pecan pie, and a smoker--this dessert recipe is arguably one of the most Southern things ever!
NOTE: When it comes to pre-treating the pecans, don’t skip steps. For example, make sure to soak the pecans in water first for at least 10 minutes prior to smoking. According to the recipe, the water helps the smoke stick to them.