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05/04/2026

Brisket Chili Cheese Tots This is one of my favorite ways to eat chili! Recipe • Brown 2 lbs of ground beef in a Dutch oven then remove. • Cook, one diced green bell pepper, and one diced onion until soft. • Add in 2 tablespoons of tomato paste, a chili seasoning packet and 4oz green chilies. • Add the beef back in with 12oz of beer then mix and add 15oz tomato sauce and 25oz crushed tomatoes. • Chop up 1-2lbs of leftover brisket then add to the chili. • Place the chili on the smoker for 1-2 hours • Serve with crispy tots, a ladle full of chili, queso, sour cream, sliced jalapeños and cilantro

04/30/2026

Brisket Cheesesteaks This is one of my favorite sandwiches! Recipe • Trim the brisket then season with a 50/50 blend of kosher salt and black pepper on all sides. • Smoke the brisket at 250°F until the bark is set at an internal temp of 165-170. • Wrap in pink butcher paper then smoke until it reaches 203F internal. • Rest it for 2-3 hours in a cooler then slice it against the grain. • Chop 1 pound of brisket into bite size pieces • Cook the onion on the griddle for 8-10 minutes until translucent. • Add the chopped brisket to the griddle in its own pile and cook it until it begins to crisp up • Mix the onions and brisket together to form piles for each sandwich then top each pile with 3 slices of provolone cheese and let it melt. • Place a toasted hoagie on top and scoop into the hoagie roll • Top with melted cheese and enjoy!

04/29/2026

Grilled Chicken Alfredo with Tortellini This is the perfect easy weeknight meal! Recipe • Cut the chicken breasts in half through the middle to make them thinner pieces of chicken. • Drizzle olive oil on chicken breasts then season with SPG blend on both sides. • Grill the chicken at 350F and remove once it reaches an internal temperature 165F. • Boil the tortellini according to the package. • Begin to assemble the Alfredo sauce by melting the butter and saute the garlic for 1 minute. • Add the flour into the skillet and whisk until combined. Pour in the heavy cream, milk and Parmesan cheese. Whisk until fully combined. • Add the tortellini and chopped chicken and mix thoroughly. • Top the skillet with the shredded provolone and mozzarella cheese and bread crumbs. • Broil on low for 4-5 minutes until the cheese is golden brown on top. • Garnish with parsley then enjoy! Alfredo sauce 4 tbsp unsalted butter 3 cloves minced garlic 1 cup heavy cream ½ cup whole milk 1 cup grated Parmesan 2 tbsp all purpose flour 1 tsp salt ½ tsp black pepper

04/27/2026

BBQ Beef Tacos This is the Memorial Day recipe you’ll want to make this weekend, and all summer long. I know I’ll be making them all BBQ season using my Grills Searwood pellet grill. Recipe • Cube up a well marble chuck roast into 6 large cubes. • Use Hot Sauce as a binder, then seasoning it up with a salt, pepper, garlic blend, and your favorite bbq rub. Place them on a wire rack then place it on the smoker at 275°F for 3 hours. • Once the bark is set, remove them and place them in a foil pan with 4 tablespoons of butter, and ½ cup BBQ Sauce • Cover with foil then place back on the smoker for another couple hours. • Once the beef reaches an internal temperature of 205° F and is tender, remove it from the smoker then shred it up. • Add the Griddle insert and let it preheat. • Grill corn at 400°F for 5 minutes, remove when it has char on all sides. • Assemble the homemade ranch by combining all of the ingredients in a bowl and mixing thoroughly. • Assemble Corn Salad in a medium size bowl. Mix thoroughly then refrigerate until it’s time to serve. • Toast the tortillas on the Griddle insert then add shredded Oaxaca cheese and let it melt. • Assemble tacos with bbq beef, corn salad then top with ranch Corn Salad 1 cup of grilled corn 1 diced red bell pepper 1/4 cup diced jalapeño 1/4 cup diced red onion 1 bunch cilantro juice from one lime 2 tablespoons of mayo Homemade Ranch 3/4 cup sour cream 1/2 cup mayo 1/4 cup beef broth Juice from 1 lime 2 tbsp diced chipotle peppers in adobo 1 tbsp dill 1 tsp garlic powder, onion powder,. 1 tsp onion powder ½ tsp salt ½ tsp pepper

04/25/2026

Cajun Fried Turkey Leg + Alabama White Sauce This is literally the best way to eat turkey! Recipe • butterfly the turkey legs by carefully cutting the meat from the bones on the sides. • Marinate them overnight in 1 qt buttermilk, 2 cups pickle juice and 2 tbsp of Cajun seasoning • Make the white sauce with: 1 cup mayo, 1/4 cup apple cider vinegar, 1 tbsp brown mustard, 2 tbsp lemon juice, 1 tsp horseradish, 1 tbsp Cajun seasoning • Preheat oil to 350F then remove legs from marinade and coat them • Insert the Pro to monitor the internal temp during the frying process • Fry them for 6-8 mins and remove once the internal temp reaches 170F. • Dip them in the Alabama white sauce and enjoy!

04/25/2026

Smoked Jalapeño Popper Mac & Cheese Recipe • Slice 1lb of bacon into small pieces, then fry in a skillet until crispy and remove. • Fry 4 diced jalapenos in 2 tbsp of the bacon grease for 5-7 minutes until soft. • Boil the macaroni noodles for 6 minutes until al dente then strain and run under cold water. • Make the Roux: melt one stick of butter and slowly whisk in 4 tbsp of flour and let it cook for 1 minute. • Add in 1.5 cups whole milk, hot sauce, 1 tbsp SPG, 1 block cream cheese and 16oz Velveeta cheese. Cook down over medium low heat until creamy then remove from heat. • In a foil pan, add noodles, diced jalapenos, half of the crumbled bacon, 1C Gouda cheese, 1C cheddar cheese, 1 cup whole milk and mix with the noodles. • Add the melted creamy cheese to the noodles and mix thoroughly. • Add the sliced jalapenos, crumbled bacon and crushed doritos on top. • Place on the smoker at 325°F indirect of the heat for 30-45 minutes • Increase heat to 400°F until it begins to bubble, serve hot and enjoy!

04/24/2026

Smoked Chimichurri Chicken Thighs These are the perfect go to this grilling season! Recipe • Drizzle Bachan’s on the chicken thighs then generously season both sides with a BBQ rub. Let the chicken marinate uncovered in the fridge for 1 hour or overnight. • Insert the or perfect juicy chicken! • Preheat the smoker to 250°F using Cherry wood for a sweet smokey flavor. • Place the chicken thighs on the smoker indirect of the heat for about 1 hour. • While the chicken smokes, assemble the fresh chimichurri by hand chopping the cilantro, parsley and garlic. • Assemble the chimichurri by combining all of the ingredients in a bowl. Mix thoroughly then let it sit at room temperature until serving. • Increase the temperature of the smoker to 350°F for 15-20 minutes then glaze the chicken thighs with Hot Honey. • Remove the chicken once it reaches an internal temperature of 170°F. • Brush the fresh chimichurri on both sides of the chicken thighs then serve and enjoy! Chimichurri Ingredients 1 bunch cilantro 1 bunch parsley 6 cloves minced garlic Juice from 1 lemon ¼ cup olive oil 3 tbsp red wine vinegar ½ tsp salt ½ tsp black pepper ½ tsp red pepper flakes

04/21/2026

Jalapeño Popper Patty Melt This one is a crowd pleaser and it’s the perfect way to use ’s Dip Jalapeno Popper Dip Recipe • Form 2 half pound burger patties then season with your favorite burger seasoning. • Add thick cut bacon to a hot griddle. Cook until crispy then remove and set aside. • Cook 1 sliced onion in the bacon grease for 5-7 minutes until soft and they begin to have some char. • Add the burger patties to the hot griddle and let them cook for 4-5 minutes each side then add pepperjack cheese and let it melt. • Toast the brioche bread using mayo until golden brown then remove. • Assemble the patty melt with a layer of Dean’s Jalapeno Popper Dip, the burger patty, bacon, onion and a drizzle of BBQ sauce then dive in and enjoy!

04/21/2026

Jalapeño Popper Deviled Eggs These are the perfect appetizer to make! Recipe • Place 12 eggs on the smoker at 325F for 30 minutes directly on the grill grates. Note: you can also boil the eggs instead of smoking them. • Place the eggs in a bowl full of ice water for 10-15 minutes. This will help stop the cooking process and cool the eggs down. • Peel the eggs by gently removing the shell. Place the eggs back on the smoker at 165F for 30 mins. • Slice each egg in half then scoop out the yolks into a bowl. • Add 2 tbsp Original, 3 tbsp softened cream cheese, 3 tbsp pickled jalapenos, 2 tbsp mayo, 1 tsp bbq rub then mix thoroughly and place in a piping bag. • Pour some bbq rub on a plate then place each egg white on the bbq rub face down to season the rim of the egg. • Pipe each egg white with the filling then top with crumbled bacon, a slice of fresh jalapeño and chives.

04/21/2026

Pizza Quesadillas These are super easy and delicious to make! Recipe • Cut the pepper and onion then cook them over medium high heat for 5-6 minutes until soft. • Cook 1lb pork sausage over medium high heat for 7-8 minutes until fully cooked. • Cook 8oz pepperoni slices on both sides until crispy • Add the tortilla and warm it up over medium heat for 1 minute each side • Add a layer of mozzarella cheese, sausage, pepperoni, 1/4c pizza sauce, peppers, onions and cheddar cheese. • Fold the tortilla over then cook for 2-3 mins each side, until golden brown. • Combine the ingredients for the garlic herb butter then brush on the outside of the tortillas the last minute of being on the griddle. • Garnish with freshly grated Parmesan cheese and drizzle of hot honey. • Serve with warm pizza sauce for dipping and enjoy! Garlic butter 4 tbsp butter 1 tbsp garlic powder 1 tbsp parsley, finely cut ½ tsp salt ½ tsp black pepper 1 tsp red pepper flakes

04/21/2026

Smoked Mississippi Pot Roast Sliders These are insanely good and you need to make them ASAP! Recipe • Cut a beef chuck roast into 6 large chunks. • Season them on all sides with your favorite beef seasoning. • Smoke them at 250°F for 2-3 hours on the Joe then transfer the beef to a Dutch oven. • Add in 2C beef stock, butter, pepperoncini peppers, 1 ranch and 1 brown gravy packets. • Place back on the smoker or in the oven at 300F for another 2-3 hours until they fall apart tender. • Remove the beef from the Dutch oven then shred it. • Whisk together all of the juices in the Dutch oven to ensure the gravy properly forms. Add water or beef stock if needed. • Assemble sliders with 6 slices of Provolone cheese, shredded beef, pepperoncini peppers and another layer of Provolone cheese. • Place the tops of the buns back on then brush butter on top. • Bake them at 325°F for 20 minutes until golden brown. • Cut the individual sliders then dip in the au jus drippings and enjoy.

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