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E Pellet Grills
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Yogurt marinated grilled chicken
INGREDIENTS
1/2 cup plain whole-milk yogurt
1/4 cup vinegar-based hot sauce (such as Crystal)
4 finely chopped garlic cloves
1 tablespoon finely chopped fresh oregano
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon garam masala
Dai Due's Master Brined Chicken , backbone removed
Vegetable oil for grilling
PREPARATION
Combine 1/2 cup plain whole-milk yogurt, 1/4 cup vinegar-based hot sauce (such as Crystal), 4 finely chopped garlic cloves, 1 tablespoon finely chopped fresh oregano, 2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garam masala in a large resealable plastic bag. Add 1 Dai Due's Master Brined Chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8–24 hours.
Prepare grill for medium heat; lightly brush grate with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from grate without tearing, 10–15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15–20 minutes. Turn chicken over and grill until an instantread thermometer inserted into the thickest part of thigh registers 165°F, 10–15 minutes. Place chicken on a platter skin side up; let rest 10 minutes before carving.
#grill
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Our Seattle Seahawks 8 pc BBQ set includes a spatula with knife edge, #grill fork, tongs, basting brush and 4 skewers. The tools are approximately 19 long and have sturdy stainless steel handles. The aluminum carrying case features a metal carved emblem with enameled finish.
http://www.epelletgrills.com/seattle-seahawks-nfl-8pc-bbq-tools-set
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Italian Chicken Skewers
INGREDIENTS

1 lb. boneless skinless chicken breasts, cut into large cubes
kosher salt
Freshly ground black pepper
2 tbsp. tomato paste
1/4 c. extra-virgin olive oil, plus more for drizzling
3 garlic cloves, minced
1 tbsp. chopped fresh Italian parsley, plus more leaves for garnish
8 skewers, soaked in water for 20 minutes
DIRECTIONS

Season chicken with salt and pepper. Make marinade: combine tomato paste, olive oil, garlic cloves, and chopped parsley in large bowl. Add chicken and toss to fully coat. Refrigerate 30 minutes.
Preheat grill to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.
Grill, turning occasionally, until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley.
#grill 
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Show your favorite team and protect your barbeque grill at the same time! The lightweight grill cover is made of vinyl, and the stitching is tested at 30 lb. pull strength. The hook and loop velcro closures hold the cover in place.
http://www.epelletgrills.com/indiana-pacers-nba-economy-barbeque-grill-cover
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Are you a die-hard sports fan that likes to show off your team pride even while grilling? Then Grill Mats by Sports Licensing Solutions were made for you. Both practical and decorative, they protect your deck or patio while displaying your favorite team!
http://www.epelletgrills.com/nba-golden-state-warriors-grill-mat-26x42 #grill
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Grilled flatiron steaks with tomatoes and tapenade
INGREDIENTS

Tapenade:
1/3 cup (or more) olive oil
1/4 cup vegetable oil
1 cup pitted olives (such as Niçoise or Kalamata), chopped
1 tablespoon minced capers
1 garlic clove, minced
1 anchovy fillet packed in oil, drained, minced (optional)
Steak:
2 pounds flatiron, flank, hanger, or skirt steak
Kosher salt
Zest and juice of 1 orang
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh oregano
2 tablespoons minced garlic
2 tablespoons smoked paprika
2 tablespoons vegetable oil
1 tablespoon crushed red pepper flakes
Tomatoes:
4 large tomatoes (about 3 pounds), sliced 1/4" thick
1 shallot, thinly sliced into rings
1/4 cup (loosely packed) flat-leaf parsley leaves
1 tablespoon olive oil plus more for drizzling
Flaky sea salt and freshly ground black pepper
1 bunch watercress, tough stems removed (about 4 cups)
1 tablespoon fresh lemon juice
PREPARATION

For tapenade:
Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
For steak:
Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.
#grill  
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Grilled saffron rack of lamb.
INGREDIENTS

2 racks of lamb (3-3 1/2 pounds total), rib bones frenched
Kosher salt, freshly ground pepper
2 garlic cloves, crushed
1 cup plain 2% fat Greek yogurt
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon saffron threads, finely crumbled
PREPARATION

Season lamb with salt and pepper and place each rack of lamb in a large resealable plastic bag. Whisk garlic, yogurt, oil, lemon zest, and saffron in a small bowl and divide between bags. Seal bags, pressing out excess air; turn to coat. Refrigerate lamb overnight.
Prepare grill for medium-high, indirect heat. (For a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off.) Remove lamb from marinade and wipe off excess. Place lamb over direct heat and cook, turning and moving to cooler part of grill as needed to avoid flare-ups, until browned all over, 8-10 minutes.
Move lamb to cooler part of grill. Cover grill and cook lamb, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 15 minutes longer.
Let lamb rest 10 minutes. Cut into individual chops.
#grill
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Yogurt marinated grilled chicken
INGREDIENTS
1/2 cup plain whole-milk yogurt
1/4 cup vinegar-based hot sauce (such as Crystal)
4 finely chopped garlic cloves
1 tablespoon finely chopped fresh oregano
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon garam masala
Dai Due's Master Brined Chicken , backbone removed
Vegetable oil for grilling
PREPARATION

Combine 1/2 cup plain whole-milk yogurt, 1/4 cup vinegar-based hot sauce (such as Crystal), 4 finely chopped garlic cloves, 1 tablespoon finely chopped fresh oregano, 2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garam masala in a large resealable plastic bag. Add 1 Dai Due's Master Brined Chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8–24 hours.
Prepare grill for medium heat; lightly brush grate with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from grate without tearing, 10–15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15–20 minutes. Turn chicken over and grill until an instantread thermometer inserted into the thickest part of thigh registers 165°F, 10–15 minutes. Place chicken on a platter skin side up; let rest 10 minutes before carving.
#grill
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Steak Fajita Skewers
INGREDIENTS

1 lb. sirloin steak, cut into large cubes
1 bunch scallions, cut into thirds
1 pack small flour tortillas, torn into large pieces
4 large bell peppers, cut into large pieces
8 skewers, soaked in water for 20 minutes
Extra-virgin olive oil, for drizzling
kosher salt
DIRECTIONS

Preheat grill to medium-high. Skewer steak, scallions, tortillas (folded), and peppers. Drizzle with olive oil and season with salt and pepper.
Grill, turning occasionally, until steak is medium rare and vegetables tender and slightly charred, about 7 minutes.
Freshly ground black pepper.
#grill  
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Are you a die-hard sports fan that likes to show off your team pride even while grilling? Then Grill Mats by Sports Licensing Solutions were made for you.
#grill 
http://www.epelletgrills.com/nhl-anaheim-ducks-grill-mat-26x42
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