The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue

by Peter Jautaikis

Overview

TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS

What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:

• Cajun Spatchcock Chicken
• Teriyaki Smoked Drumsticks
• Hickory New York Strip Roast
• Texas-Style Brisket
• Alder Wood–Smoked Trout
• St. Louis–Style Baby Back Ribs
• Cured Turkey Drumsticks
• Bacon Cordon Bleu
• Applewood-Smoked Cheese
• Peach Blueberry Cobbler

Product Details

ISBN-13:	9781612435596
Publisher:	Ulysses Press
Publication date:	05/17/2016
Pages:	196
Sales rank:	322,593
Product dimensions:	7.50(w) x 9.30(h) x 0.60(d)

About the Author

Peter Jautaikis is the BBQ pit master of the Blog Smokin' Pete's BBQ (smokinpetebbq.com). Pete's recipes and photographs are featured on various forums and barbecue wood pellet and smoker-grill manufacturer websites. He lives in Ripon, CA.

Table of Contents

Introduction 1

Chapter 1 Appetizers and Sides 27

Atomic Buffalo Turds 28

Smashed Potato Casserole 31

Crabmeat-Stuffed Mushrooms 34

Bacon-Wrapped Asparagus 36

Brisket Baked Beans 38

Bacon Cheddar Sliders 40

Garlic Parmesan Wedges 42

Roasted Vegetables 44

Twice-Baked Spaghetti Squash 46

Applewood-Smoked Cheese 48

Hickory-Smoked Moink Ball Skewers 50

Chapter 2 Poultry 53

Cajun Spatchcock Chicken 54

Jan's Grilled Quarters 58

Roasted Tuscan Thighs 58

Teriyaki Smoked Drumsticks 60

Smoked Bone-In Turkey Breast 62

Hickory-Smoked Spatchcock Turkey 64

Bacon Cordon Bleu 66

Crab-Stuffed Lemon Cornish Hens 69

Cured Hirkey Drumsticks 72

Tailgate Smoked Young Turkey 74

Roasted Duck à I'Orange 76

Chapter 3 Red Meal 79

Perfectly Grilled Steaks 80

Smoked Tri-Tip Roast 82

Meat Chuck Short Ribs 84

Hickory New York Strip Roast 86

Texas-Style Brisket Flat 88

Pete-zza Mearloaf 91

Traffic Light Stuffed Bell Peppers 94

Applewood Walnut-Crusted Rack to Lamb 97

Roasted Leg of Lamb 100

Chapter 4 Pork 103

Smoked Pork Tenderloins 104

Pulled Hickory-Smoked Pork Butts 106

Pork Sirloin Tip Roast Three Ways 109

Apple-Injected Roasted Pork Sirloin Tip Boast 109

Teriyaki - Marinated Pork Sirloin Tip Roast 111

Hickory-Smoked Pork Sirloin Tip Roast 112

Double-Smoked Ham 114

Hickory-Smoked Prime Rib of Pork 116

Tender Grilled Loin Chops 118

Florentine Ribeye Pork Loin 121

Naked St Louis Ribs 124

Buttermilk Pork Sirloin Roast 127

Chapter 5 Seafood 131

Baked Fresh Wild Sockeye Salmon 132

Alder Creole Wild Pacific Rockfish 134

Shrimp-Stuffed Tilapia 136

Cold-Hot Smoked Salmon 139

Hot-Smoked Teriyaki Tuna 142

Smoked Salmon & Dungeness Crab Chowder 144

Alder Wood-Smoked Boned Trout 146

Chapter 6 Extras 149

Artisan Take & Bake Pepperoni Pizza 150

Crusty Artisan No-Knead Bread 152

Pizza Dough Rolls 154

Banana Walnut Bread 156

Classic Apple Pie 158

Peach Blueberry Cobbler 160

Chapter 7 Brines and Rubs 163

Basic Poultry Brine 164

Pork Brine 165

Buttermilk Brine 166

Salmon and Trout Brine 166

Cajun Spice Rub 167

Creole Seafood Seasoning 167

Jan's Original Dry Rub 168

Pete's Western Rub 169

Pork Dry Rub 169

Poultry Seasoning 170

Seafood Seasoning 170

Texas Barbecue Rub 171

Texas-Style Brisket Rub 171

Tuscan Seasoning 172

Conversions 173

Cooking Times 175

Index 177

Acknowledgments 181

About the Author 183