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Honey Teriyaki Beef jerky on a Davy Crockett | Green Mountain Grill

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I made Jack Daniel’s Honey Teriyaki Beef Jerky on my Davy Crockett Pellet Smoker. Normally I would follow the exact recipe but I decided to get an easy marinade in a bag to show that it doesn’t take much for good grilling. I followed Standard operating procedure on the jerky with a few exceptions. Normally just follow the recipe, I’m just showing that it doesn’t matter what you marinade your jerky with, the same cooking instructions apply.

Green Mountain Grill App Profile
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I marinated my beef for 24 hours, then let it drain and rest for another full hour before smoking.

Once it’s done I drain it on a rack and let it chill for about an hour

Getting ready to start my Beef Jerky! Slow and low! #beefjerky #ilovegrilledmeat #bbq @greenmountaingrills

A video posted by Manny Chavez III (@defango) on

I wanna make sure my beef is cooked so I smoke at 210 for a full hour before I kick the grill down to 150. I do a full hour at 210 degrees and then 3 hours at 150 degrees. It works out really well for me and I like the softness of the jerky. If you want firmer jerky just cook it for another hour max.

I like the Marinade in a bag because it works, yet if your gluten free you need not apply. The Green Mountain Grills does most of the work in the smoking. If you cook at 210 for an hour you know you have killed off all bacteria, after that it’s just keeping a consistent temp of 150 Degrees to dry the meat. Normally it’s a 5-hour cook for me, 1 hour at 210 cooking the meat, and 4 hours at 150 finishing it off and drying. I use a laser thermometer to spot check the meat, but I’m looking for 160 degrees with about 2 hours to rest and dry.

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Peppered Beef Jerky | By Green Mountain Grills

Category: Beef
Ingredients:
(optional) Sriracha
1 Cup Soy Sauce
½ cup dry White Wine or cooking sherry
½ cup white sugar
½ cup Worcestershire Sauce
¼ cup GMG Cherry Chipotle BBQ Sauce
2 tablespoons black pepper
3 lbs. lean beef or game meat

Jerky developed in several cultures before the use of refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.

Marinade:
3 lbs. lean beef or game meat, thin sliced with the grain
1 Cup Soy Sauce
½ cup Worcestershire Sauce
½ cup dry White Wine or cooking sherry
¼ cup GMG Cherry Chipotle BBQ Sauce
½ cup white sugar
2 tablespoons black pepper
*1-2 tablespoons Sriracha sauce (optional for heat)
Mix all the ingredients (except the meat) in a glass or plastic bowl. Make sure to dissolve all of the sugar. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. The longer the meat marinates, the more intense the flavor.

Drain the juices on a wire rack or a wad of paper towels. Smoke at 165°F (74C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.

Steve’s Own Pellet Smoked Pulled Pork | Recipe by Green Mountain Grills

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Today I am doing another great GMG recipe out of the owner’s manual and I’m excited! We are smoking “Steve’s Own Pellet Smoked Pulled Pork” on my GMG Davy Crockett Wi-Fi Grill. I’m a huge fan of pulled pork and so are my roommates so we were ready to see how Steve’s recipe stacks up. I picked up a 10-pound Pork butt from fry’s and got down to business. I trimmed up the fat cap on the bottom on the piece and make sure to get rid of most of the silverskin. After that, I coated the whole pork butt with Green Mountain Grill’s Pork Rub making sure to get full coverage. I wrapped it up in plastic and let it rest overnight to ensure full spice penetration.

Green Mountain Grills Wi-Fi App Profile

Steve's Own Pulled Pork Profile
After I let the meat come to room temperature, I set the Grill to 380 Degrees to come to temperature nicely. I started with the fat side down for 30 minutes, then I flipped it and did another 30mins. After the first hour, I foil my meat and bring the grill down to 210 and probe it.

I’m looking to take the pork butt an internal temperature of 193 Degrees. I baste my product every 30 minutes with Green Mountain Grill’s Pitmaster Sauce to keep up appearances.

Generally after 165 Degrees internal temp I will foil the product until it reaches 193 Degrees food probe temperature.

nailed it, Never had BBQ so good! 169 degrees and rising! 193 target temp! #ilovegrilledmeat #bbq #smokedmeat #pork

A video posted by Manny Chavez III (@defango) on

When I’m done I let the meat rest for about 30 minutes, then it’s time to shred and pull the pork.

Another great Recipe that turns out amazing! Thank’s Green Mountain Grills

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Steve’s Own Pellet Smoked Pulled PorkGreen Mountain Grill’s Recipe

Recipe
http://greenmountaingrills.com/recipes/steves-own-pellet-smoked-pulled-pork/

Ingredients:
8-10 lb Pork Shoulder
GMG Pork Rub

This staple barbecue dish takes 10-15 hours to cook and another quarter-hour or so to pull the pork. It makes little sense to me to do a small amount of meat when you commit this much time. You have a choice of using a pork shoulder roast or a picnic roast. I prefer the shoulder roast, which for some odd reason butchers call a butt roast. These come in 8-10 lb. hunks with a blade bone. I usually do two of them at a time and freeze a lot of meat for the future for family, friends, and visiting dignitaries. This is truly pork we can believe in. The butt shoulder roast is a very inexpensive cut of meat and will yield over 80% of its original weight in edible meat. Generally, people use it to make sandwiches, but nothing prevents you from stuffing it in a flour tortilla or a casserole with corn and mashed potatoes.

Let’s Get Started:
1. Wash the roast thoroughly with cold water and then pat dry.
2. Rub generously with Green Mountain Pork Rub. Rub into all the nooks and crannies.
3. Wrap or cover and refrigerate overnight.
4. Remove from the refrigerator and let stand about an hour to bring it to room temperature.
5. Turn your grill on to 380°. When the grill stabilizes at that temp, put the roast(s) in fat side down.
6. Cook 30 minutes, turn the roast over, and cook another 30 minutes, fat side up. Cover the roast with aluminum foil.
7. Turn the grill down to 215°. When the grill reaches this temp, remove the foil.
8. Barbecue the roast(s) for 6 hours, spritzing (spraying) the meat whenever you think about it with an apple juice/Worcestershire mixture (to taste) using a small spray bottle available at most dollar stores or super centers.
9. Wrap the roast completely with aluminum foil, pouring in about 1/2-3/4 cup of the apple juice mix. Insert a meat thermometer exactly halfway into the thickest part of the roast, but do not touch the bone.
10. Total cooking time will usually run about 1:20 per lb., so you have about 3 1/2 to go for an 8-lb. roast and 6 1/2 hours to go for a 10-lb. roast. The number of roasts you have in the grill will not affect this time.
11. Finish the meat to an internal temperature on your meat thermometer of 193°. You can eat pork safely at 165°, but you will find it much more difficult to pull at the lower temp.
12. Let the roast(s) cool for about an hour.
13. Now just start shredding – pulling apart – the pork.

You can eat this as is, but many people like to add a favorite barbecue sauce. Either way, with or without barbecue sauce, or with or without cheese and lettuce, this will set you free. Or, you can make it a Carolina pulled pork sandwich by adding cole slaw to the pile.

Note: When you reheat this for sandwiches, just add a small amount of water in a saucepan and cook on low/simmer for long enough warm it thoroughly.

Prologue: The culinary delight factor of pulled pork lies in the different textures and different tastes we find in a single bite. We sear this at 380° initially, not to seal in the juices (a huge myth!) but rather to caramelize the sugars in the meat’s surface for a sweet/pungent flavor and a crunchy texture (called “bark”). We also get the sponge cake-like texture of the meat that comes from close to the bone, as well as the pleasantly chewy texture of the meat between the surface and the bone. Additionally, we see three different colors – dark brown crunch, white, and red. All in all, this rather simple dish has complex tastes which appeal to several of the taste buds that comprise our palates. Enjoy!

Kicked Up Garlic Ribs on a GMG Davy Crockett Pellet Grill | Recipe

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Follow me as I make some of GMG’s recipe’s to see how they stack up to taste. Today we are going Grill the GMG Recipe “Kicked Up Garlic Pellet Smoked Baby Back Ribs” on the Green Mountain Grill’s website. I Love baby back ribs and BBQ so I wanted to see what my new Davy Crockett Wi-Fi pellet grill had to offer. The Davy Crockett Wi-Fi by Green Mountain Grill’s is a digital pellet smoker made by Green Mountain Grill’s that is Portable. It runs on 12 volt DC power and can go anywhere you have a battery, car, boat, solar panel, or wall plug.

I picked up some ribs from store and used the Green Mountain Grill’s Pork Rub that came with my grill. I then added the “Dry Rub” from the GMG Recipe and followed the Steps. After marinating the ribs for about 4 hours, I kicked on the Davy Crockett and 180 Degree’s and waited for it to come to temperature. Once it was primed I tossed the rack of baby back ribs on the grill and started my “Kicked Up Baby Back Ribs” Profile from the Green Mountain Grill’s Wi-Fi app.

Green Mountain Grills App Profile

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One the Profile was started I paid attention to the in App alerts to know when I needed to Flip the meat, baste and more. It is nice to have the peace of mind that the grill and your brain are on the same page when you are grilling. If you program it, the grill will follow.

The Kicked up Garlic Ribs marinating. I tossed them with Green Mountain Grills Pork Rub and the Dry rub from the recipe. I marinated them for 4 hours before taking them out and bringing them to room temperature for an hour.

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Shot of the Kicked Up Garlic Ribs Sauced on the Davy Crockett. After grilling for 2 hours at 210 Degrees on both sides. Now we lower the grill temperature to 180 Degrees and consistently sauce every 30 minutes. I usually shoot for an internal temperature of 180 Degrees before I’m done.

kickedupgarlicribs2

In the Last hour of cooking, Foil the ribs and keep basting them. When you hit internal temperature of 180 Degrees you should have a good finished product. Pull from the grill and rest for 20 minutes before slices and eating! Happy grilling from Defango, and we give this Green Mountain Grill Recipe 4 Stars.

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KICKED-UP GARLIC PELLET SMOKED BABY BACK RIBS
Link

Recipe | Copied from Green Mountain Grills

Ingredients:
1 tablespoon fresh cracked Black Pepper
1 tablespoon Onion Powder
1 teaspoon Cayenne pepper powder
1/2 teaspoon cumin
1/2 teaspoon dry Mustard powder
1/2 teaspoon smoked Paprika (or regular paprika if unavailable)
1/4 cup Franks Red Hot or similar
1/4 teaspoon Nutmeg
2 racks of baby back pork ribs (white membrane removed)
2.5 tablespoons Garlic powder
3/4 cup your favorite GMG BBQ sauce

These ribs are fall off of the bone delicious, and your guests will keep coming back for more!

The Dry Rub
2.5 tablespoons Garlic powder
1 tablespoon Onion Powder
1/2 teaspoon cumin
1 teaspoon Cayenne pepper powder
1/2 teaspoon dry Mustard powder
1/2 teaspoon smoked Paprika (or regular paprika if unavailable)
1/4 teaspoon Nutmeg
1 tablespoon fresh cracked Black Pepper

The Sauce
1/4 cup Franks Red Hot or similar
3/4 cup your favorite GMG BBQ sauce

  1. Let’s Get Started:
  2. Wash and pat dry the Ribs.
  3. Mix all the dry rub ingredients together.
  4. Rub the Ribs with the dry rub 2 hours before or the night before.
  5. Combine the ingredients for the sauce, refrigerate and set aside.
  6. Set the grill at about 180°. Let the temperature stabilize before you put the ribs in.
  7. Smoke the ribs for 5 hours (depending on outside temperature). During the last hour apply the sauce to the ribs.