Summer has finally arrived, and what better way to celebrate than firing up your Green Mountain Grill and cooking up a storm? There’s nothing quite like the smoky flavor that only a smoker can provide. And with these 20 mouth-watering recipes, you’ll be well on your way to becoming the ultimate backyard BBQ master.
From classic pulled pork and ribs to more adventurous options like smoked mac and cheese and grilled cedar plank salmon, we’ve got something for every taste bud. So why wait? Grab your apron, fire up that grill, and get ready to indulge in some seriously delicious eats.
In this article, we’ll be sharing our top 20 smoky Green Mountain Grill recipes that are perfect for summer gatherings. Whether you’re hosting a backyard bash or just looking for some new ideas to spice up your meal routine, these recipes are sure to hit the spot.
Smoked Brisket with Coffee Rub
This recipe combines the tender, slow-cooked goodness of smoked brisket with the bold flavors of a coffee-based rub. The result is a mouthwatering dish that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 pound beef brisket
– 1/2 cup brown sugar
– 2 tablespoons ground coffee beans
– 2 tablespoons chili powder
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/4 cup wood chips (hickory or post oak)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, coffee beans, chili powder, smoked paprika, garlic powder, and salt.
3. Rub the mixture all over the brisket, making sure to coat it evenly.
4. Place the brisket in the smoker, fat side up.
5. Smoke for 8-10 hours, or until the internal temperature reaches 160°F.
6. Wrap the brisket tightly in foil and let rest for 30 minutes before slicing and serving.
Cooking Time: 8-10 hours
Grilled Honey Garlic Chicken Thighs
Elevate your chicken game with this sweet and savory recipe that’s perfect for a quick weeknight dinner or weekend BBQ.
Ingredients:
– 4-6 boneless, skinless chicken thighs
– 1/2 cup honey
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together honey, garlic, and salt.
3. Brush both sides of the chicken thighs with olive oil and season with black pepper.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. During the last minute of grilling, brush the honey-garlic mixture evenly onto the chicken.
6. Remove from grill and garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Pulled Pork with Carolina BBQ Sauce
Get ready for a Southern-style barbecue classic! This pulled pork recipe combines slow-cooked pork shoulder with a tangy and sweet Carolina BBQ sauce, perfect for sandwiches, wraps, or serving as a main course.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup Carolina BBQ sauce (homemade or store-bought)
Instructions:
1. Preheat the oven to 275°F (135°C).
2. In a small bowl, mix together brown sugar, smoked paprika, cumin, salt, and pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork in a large Dutch oven or heavy roasting pan with a lid.
5. Cook for 8-10 hours, or overnight.
6. After cooking, use two forks to pull the pork apart into shreds.
7. Stir in the Carolina BBQ sauce until fully coated.
8. Serve immediately and enjoy!
Cooking Time: 8-10 hours
Smoked Turkey Legs with Cajun Spice
Add a touch of Cajun flair to your smoky turkey legs with this easy and flavorful recipe.
Ingredients:
– 2 turkey legs (4-5 lbs each)
– 1 cup Cajun seasoning blend (containing paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, black pepper, and salt)
– 1 cup brown sugar
– 1/4 cup smoked paprika
– 2 tbsp Worcestershire sauce
– 1 tbsp apple cider vinegar
– 1 tsp ground mustard
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together Cajun seasoning blend, brown sugar, smoked paprika, Worcestershire sauce, apple cider vinegar, and ground mustard.
3. Rub the spice mixture evenly onto both turkey legs, making sure to coat all surfaces.
4. Place turkey legs in smoker, closing lid tightly.
5. Smoke for 4-5 hours or until internal temperature reaches 165°F (74°C).
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: Approximately 4-5 hours
Grilled Cedar Plank Salmon
This recipe adds a smoky twist to traditional grilled salmon, using the natural flavors of cedar wood to enhance the dish. Perfect for a summer dinner party or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cedar plank (available at most grocery stores or online)
– 2 tbsp olive oil
– 2 tbsp honey
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, honey, and lemon zest.
3. Place salmon fillets on the cedar plank, leaving a 1-inch border around each filet.
4. Brush the top of each salmon fillet with the honey-lemon mixture.
5. Season with salt and pepper to taste.
6. Place the cedar plank on the grill and close the lid.
7. Grill for 12-15 minutes or until the salmon is cooked through.
Cooking Time: 12-15 minutes
BBQ Baby Back Ribs with Dry Rub
Get ready to fall in love with the tender, flavorful goodness of these BBQ baby back ribs! A perfect combination of sweet and smoky flavors, this recipe is sure to become a new favorite.
Ingredients:
– 2 racks of baby back ribs
– 1/4 cup dry rub (see below)
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup BBQ sauce
Dry Rub:
– 2 tablespoons chili powder
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 tablespoon salt
– 1/2 tablespoon black pepper
Instructions:
1. Preheat grill to medium-low heat.
2. Mix dry rub ingredients in a small bowl.
3. Remove membrane from back of ribs and apply dry rub evenly, making sure to coat all surfaces.
4. Place ribs on grill and cook for 2 hours, or until tender.
5. Brush with BBQ sauce during last 10 minutes of cooking.
6. Let rest for 10 minutes before slicing and serving.
Cooking Time: 2 hours
Smoked Mac and Cheese with Bacon
Transform classic macaroni and cheese into a rich, smoky masterpiece by adding crispy bacon and the subtle flavor of smoked gouda.
Ingredients:
– 8 oz macaroni
– 2 cups grated cheddar
– 1 cup grated smoked Gouda
– 1/4 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
– 6 slices of bacon, cooked and crumbled
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a large saucepan, melt butter over medium heat. Whisk in flour, paprika, and garlic powder. Cook for 1 minute.
4. Gradually whisk in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until thickened.
5. Remove from heat and stir in cheddar and smoked Gouda until melted.
6. Combine cooked macaroni, cheese sauce, and crumbled bacon.
7. Transfer mixture to a baking dish and top with additional grated cheese (optional).
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Grilled Pineapple Teriyaki Pork Chops
Elevate your grilled pork chops with the flavors of sweet pineapple, savory teriyaki sauce, and a hint of Asian-inspired spices. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 pork chops (1-1.5 inches thick)
– 1 ripe pineapple, sliced into wedges
– 1/4 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together teriyaki sauce, soy sauce, brown sugar, rice vinegar, ginger, and red pepper flakes (if using).
3. Brush both sides of pork chops with the teriyaki mixture.
4. Grill pork chops for 5-6 minutes per side, or until cooked through to your desired level of doneness.
5. During the last minute of grilling, add pineapple wedges to the grill and cook until caramelized.
6. Serve pork chops with grilled pineapple and a sprinkle of sesame seeds (optional).
Cooking Time: 12-15 minutes
Smoked Beef Short Ribs
Transform tender short ribs into a mouthwatering, fall-off-the-bone delicacy with this easy smoking recipe.
Ingredients:
– 4-6 beef short ribs
– 1 cup dry rub (see below)
– 1 cup wood chips (post oak or a combination of post oak and hickory work well)
– 2 tablespoons olive oil
Dry Rub:
– 2 tablespoons brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon kosher salt
– 1 tablespoon black pepper
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the dry rub ingredients.
3. Season the short ribs with the dry rub, making sure to coat them evenly.
4. Place the short ribs in the smoker, close the lid, and smoke for 8-10 hours or until they reach an internal temperature of 160°F.
5. Remove the short ribs from the smoker and brush with olive oil.
6. Serve hot and enjoy!
Cooking Time: 8-10 hours
Grilled Garlic Butter Shrimp Skewers
Elevate your outdoor cooking with these succulent shrimp skewers smothered in a rich garlic butter sauce. Perfect for summer gatherings or a quick weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Wooden skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, lemon juice, and Worcestershire sauce until well combined.
3. Thread shrimp onto skewers, leaving a small space between each piece.
4. Brush the garlic butter mixture evenly onto the shrimp.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, or until shrimp are pink and cooked through.
Cooking Time: 8-10 minutes
Smoked Whole Chicken with Herb Butter
This recipe yields a tender, juicy whole chicken infused with the rich flavors of smoke and herb butter. Perfect for special occasions or everyday meals.
Ingredients:
– 1 (3-4 lb) whole chicken
– 1/2 cup unsalted butter, softened
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– 1 tsp garlic powder
– Salt and pepper, to taste
– Wood chips for smoking (e.g., hickory, apple, or cherry)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together butter, parsley, thyme, garlic powder, salt, and pepper.
3. Rinse the chicken and pat dry with paper towels.
4. Rub the herb butter all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in the smoker and cook for 4-5 hours or until internal temperature reaches 165°F.
6. Remove from heat and let rest for 10 minutes before carving.
Cooking Time: 4-5 hours
Grilled Stuffed Bell Peppers
Savor the flavors of a Mediterranean-inspired dish with this simple yet impressive recipe. Tender bell peppers are stuffed with a savory mixture of rice, tomatoes, and herbs, then grilled to perfection.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the tops off bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a bowl, combine cooked rice, diced tomatoes, parsley, feta cheese (if using), garlic, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over peppers and season with additional salt and pepper if desired.
6. Grill for 15-20 minutes or until bell peppers are tender and slightly charred.
Cooking Time: 15-20 minutes
Smoked Pork Belly Burnt Ends
Get ready to elevate your barbecue game with this mouthwatering recipe for Smoked Pork Belly Burnt Ends. Tender, crispy, and bursting with flavor, these burnt ends are the perfect addition to any backyard gathering.
Ingredients:
– 2 pounds pork belly (burnt ends), cut into 1-inch cubes
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper, to taste
– 1 cup wood chips (hickory or apple work well)
– 1 cup beef broth
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Rub the mixture all over the pork belly cubes, making sure they’re evenly coated.
4. Place the pork belly cubes in the smoker, fat side up. Close the lid and smoke for 4-5 hours, or until tender.
5. During the last 30 minutes of smoking, add wood chips to the smoker for added flavor.
6. Remove the burnt ends from the smoker and place them in a foil pan with beef broth. Serve warm.
Cooking Time: 4-5 hours
Grilled Lemon Herb Corn on the Cob
Elevate your summer BBQ with this bright and flavorful twist on classic grilled corn on the cob. The combination of juicy lemon, fragrant herbs, and slightly charred corn is sure to impress!
Ingredients:
– 4-6 ears of corn, husked and silked
– 2 lemons, juiced (about 2 tablespoons)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, rosemary, salt, and pepper.
3. Add corn to the bowl and toss to coat evenly with the marinade.
4. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
5. Remove from heat and let cool for a few minutes before serving.
Cooking Time: 10-12 minutes
Smoked Sausage and Peppers
Savor the sweet and spicy flavors of this classic dish, perfect for a weeknight dinner or casual gathering.
Ingredients:
– 4 smoked sausages (such as Andouille or kielbasa)
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: your favorite BBQ sauce for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the sliced peppers and onions; cook until tender, about 5-7 minutes.
4. Add the garlic and smoked sausages to the skillet; cook for an additional 2-3 minutes, or until the sausages are browned.
5. Transfer the skillet contents to a baking dish and bake for 15-20 minutes, or until the sausages are cooked through.
6. Serve hot with your favorite BBQ sauce, if desired.
Cooking Time: 25-30 minutes
Grilled Bourbon Glazed Pork Tenderloin
Elevate your grilled pork game with this sweet and savory bourbon glaze, perfectly balanced to enhance the natural flavor of tender pork.
Ingredients:
– 1 (1-1.5 pound) pork tenderloin
– 1/4 cup bourbon whiskey
– 1/4 cup honey
– 2 tablespoons brown sugar
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together bourbon, honey, brown sugar, Dijon mustard, and smoked paprika until smooth.
3. Season pork tenderloin with salt and pepper.
4. Grill pork for 4-5 minutes per side, or until internal temperature reaches 145°F.
5. Brush the bourbon glaze all over the pork during the last minute of grilling.
6. Let pork rest for 5 minutes before slicing and serving.
Cooking Time: 12-15 minutes
Smoked Portobello Mushroom Caps
Smoked Portobello Mushroom Caps Recipe
A flavorful and savory twist on traditional mushroom dishes, these smoked portobello mushroom caps are perfect for a dinner party or a cozy night in. With the rich flavor of smoke paired with the earthy taste of mushrooms, this recipe is sure to please even the most discerning palates.
Ingredients:
– 4-6 Portobello mushroom caps
– 1/4 cup liquid smoke
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, mix together liquid smoke, olive oil, butter, and garlic.
3. Brush the mixture evenly onto both sides of the mushroom caps.
4. Place the mushrooms in the smoker, close the lid, and cook for 2-3 hours or until tender and slightly caramelized.
5. Season with salt and pepper to taste.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 2-3 hours
Grilled Spicy Maple Brussels Sprouts
A sweet and spicy twist on a classic side dish, these grilled Brussels sprouts are perfect for your next outdoor gathering or weeknight dinner. With the addition of maple syrup and chili flakes, you’ll be hooked from the first bite.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 tablespoon pure maple syrup
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– Optional: 1/4 cup crumbled bacon or chopped pecans for added crunch
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss Brussels sprouts with olive oil, maple syrup, chili flakes, salt, and pepper until evenly coated.
3. Grill Brussels sprouts for 5-7 minutes per side, or until caramelized and tender.
4. Remove from heat and sprinkle with crumbled bacon or chopped pecans if desired.
5. Serve hot and enjoy!
Cooking Time: 10-14 minutes
Smoked Tri-Tip with Chimichurri
This recipe combines the tender, smoky flavor of tri-tip with the bright, herby taste of chimichurri. Perfect for a summer BBQ or dinner party.
Ingredients:
– 1 (2-3 pound) tri-tip roast
– 1 cup wood chips (your choice of hardwood, such as mesquite or oak)
– 1/4 cup olive oil
– 1/4 cup freshly chopped parsley
– 2 cloves garlic, minced
– 1 tablespoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F.
2. Season the tri-tip with salt, pepper, and red pepper flakes.
3. Place the tri-tip in the smoker, fat side up.
4. Smoke for 4-5 hours, or until it reaches an internal temperature of 120°F.
5. Meanwhile, combine olive oil, parsley, garlic, salt, and pepper to make chimichurri sauce.
6. Slice the smoked tri-tip against the grain.
7. Serve with chimichurri sauce spooned over top.
Cooking Time: 4-5 hours (smoking), 30 minutes (chimichurri prep)
Grilled Peach Cobbler in Foil Packets
A sweet and savory twist on the classic cobbler, this recipe combines juicy grilled peaches with a crispy, buttery crust. Perfect for warm weather gatherings or a quick dessert.
Ingredients:
– 4 ripe peaches, sliced
– 2 tablespoons brown sugar
– 1 tablespoon honey
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 pie crust (homemade or store-bought), cut into squares
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together brown sugar, honey, cinnamon, and nutmeg. Toss peaches with the mixture until coated.
3. Divide peaches among four foil packets (12 inches square). Add a spoonful of heavy cream to each packet.
4. Place a buttered pie crust square on top of the peaches in each packet.
5. Fold foil over the filling, creating a sealed packet.
6. Grill for 10-12 minutes or until crust is golden brown and peaches are tender.
7. Serve warm with vanilla ice cream or whipped cream.
Cooking Time: 10-12 minutes
Summary
Get ready to fire up your grill and enjoy the flavors of summer with these 20 smoky recipes from Green Mountain Grill! From classic BBQ dishes like pulled pork and baby back ribs, to seafood options like cedar plank salmon and garlic butter shrimp skewers, there’s something for everyone. Try unique twists like smoked mac and cheese with bacon or grilled peach cobbler in foil packets. And don’t miss out on the international flavors, such as Cajun-spiced turkey legs and chimichurri-glazed tri-tip. Whether you’re a seasoned grill master or just looking to try something new, these recipes are sure to please.