Looking for New Ways to Grill, Smoke, or Perfect Your Barbecue? Grow your Grill Master Expertise.
Now that you’ve picked your beast, it’s time to grill up the perfect grub. Whether it’s beef, pork, chicken, fish, or even pizza, we have the best mouth-watering pellet grill recipes. Check out how we do it on the Kong, Grilla, or Silverbac with our famous eats.
We’re always on the lookout for new pellet smoker recipes from backyard masters like you. Do you have a great recipe, picture, grilling video, or grilling tip you would like to submit? Share it with us (using a Grilla grill, of course)! Submit here and on Facebook or Twitter.
This grilled balsamic zucchini is so tasty, you’ll forget it’s good for you. The smoke from the Grilla Grill adds a new dimension of flavor while the punch of the vinegar takes it up a notch. With zucchini this good, you’ll be grilling vegetables every night.
What is an “old school” rib you may be asking? Long before the days of competition BBQ (and using every trick available to turn ribs into something that looks closer to freshly varnished furniture than pork), there was a way to turn out great ribs.
This recipe can be made with ground beef or chicken instead of turkey, but this is our take on eating a little healthier. If you can’t find a chipotle in adobo sauce, feel free to just use a jalapeño and chop it up and add a little barbecue sauce to compensate for the lost adobo.
If you ever needed more space in the oven during Thanksgiving, you need to move the infamous holiday bird out to your Grilla smoker. There are a couple of ways to go about producing a fantastic turkey on the Grilla, and this recipe covers both.
These beans go great with pulled pork. They may not be the healthiest beans, but they are the best tasting by far. If you have some spare brisket, pulled pork or even smoked chicken, they will go great in the beans as well.
The leg quarter may not be the sexiest part of the bird and is often overlooked, but it will feed a crowd and they are cheap.They are also very forgiving to cook, which is why most competition cooks turn in chicken thighs.
This one can get a little messy, but the char and smoke you get from the grill makes it worth it. We recommend using slightly stale sourdough because the texture holds up on the grill best. You could also use brioche or Texas toast.
The Grilla savory ranch dip is much more than just a dip. It’s fantastic anywhere ranch, mayo, or sour cream is called for. It adds a great smoky dimension to an old favorite. It’s also the perfect dipping sauce for Grilla grilled wings.
This has become one of our go-to secret ingredients. It is great any place that needs salt but could also use the punch of citrus. It is great on all poultry, as a base coat for briskets and is at home on roasted vegetables. Make a few days ahead.