Venture beyond basic grilling with your Pit Boss! Whether you’re hosting a summer barbecue, craving cozy comfort food, or need a quick weeknight win, this roundup has a perfect recipe for every occasion. Get ready to fire up your smoker and discover 20 delicious dishes that will make you the hero of any meal. Let’s dive in and find your next favorite!
Smoky Pit Boss Pulled Pork
Let’s dive into a classic barbecue favorite that’s perfect for feeding a crowd with minimal fuss—this Smoky Pit Boss Pulled Pork is all about low-and-slow cooking for tender, flavorful results. I’ll walk you through each step methodically, so even if you’re new to smoking meat, you’ll end up with a dish that’s sure to impress. Grab your apron, and let’s get started on this smoky, pull-apart masterpiece.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 5 lbs pork shoulder (also called pork butt), trimmed of excess fat—I find this cut yields the juiciest results.
– 1/4 cup yellow mustard, for a tangy binder that helps the rub stick.
– 1/2 cup brown sugar, packed for a touch of sweetness that caramelizes beautifully.
– 2 tbsp smoked paprika, my go-to for that deep, smoky flavor without overdoing it.
– 1 tbsp garlic powder, because I love the aromatic kick it adds.
– 1 tbsp onion powder, for a subtle savory note.
– 1 tbsp kosher salt, which I prefer for its coarse texture and even seasoning.
– 1 tsp black pepper, freshly ground if possible for the best flavor.
– 1 cup apple cider vinegar, to spritz during cooking—it keeps the pork moist and adds a hint of acidity.
– 1/2 cup apple juice, for the finishing sauce to balance the smokiness.
Instructions
1. Pat the pork shoulder dry with paper towels to ensure the rub adheres well.
2. Rub the yellow mustard evenly all over the pork shoulder, coating it completely as a binder.
3. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
4. Sprinkle the spice mixture generously over the mustard-coated pork, pressing it into the meat with your hands.
5. Preheat your smoker or grill to 225°F, using wood chips like hickory or apple for that authentic smoky flavor—tip: maintain this low temperature throughout for tender meat.
6. Place the pork shoulder directly on the grill grates, fat-side up to let the fat baste the meat as it cooks.
7. Smoke the pork for 8 hours, checking every 2 hours to ensure the temperature stays steady at 225°F.
8. Every hour after the first 2 hours, spritz the pork with apple cider vinegar using a spray bottle to keep it moist—tip: this prevents drying and enhances the bark.
9. After 8 hours, insert a meat thermometer into the thickest part of the pork; it should read 195°F to 205°F for perfect pull-apart tenderness.
10. Remove the pork from the smoker and wrap it tightly in aluminum foil, then let it rest for 1 hour to allow the juices to redistribute.
11. While the pork rests, pour the apple juice into a small saucepan and simmer over low heat for 5 minutes to create a simple finishing sauce.
12. Unwrap the pork and use two forks to shred it into pieces, discarding any large fat chunks—tip: shred while warm for easier pulling.
13. Drizzle the warm apple juice sauce over the shredded pork and toss gently to coat.
Now, you’ll have pork that’s incredibly tender with a smoky bark and a hint of sweetness from the sauce. Serve it piled high on buns with coleslaw for a classic sandwich, or get creative by using it in tacos or over nachos for a fun twist—the possibilities are endless with this versatile dish.
Pit Boss Grilled Lemon Herb Chicken
Zesty and bright, this Pit Boss Grilled Lemon Herb Chicken is a foolproof way to bring restaurant-quality flavor to your backyard. We’ll walk through each simple step together, ensuring juicy, perfectly charred results every time. Let’s fire up the grill and get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total; I like to pat them dry with paper towels for better browning)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup freshly squeezed lemon juice (about 2 large lemons—bottled just doesn’t compare)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 2 tbsp chopped fresh rosemary (I grow it in a pot on my patio)
– 2 tbsp chopped fresh thyme (dried works in a pinch, but fresh is brighter)
– 1 tsp kosher salt (I prefer it over table salt for even seasoning)
– 1/2 tsp black pepper (freshly ground adds a nice kick)
Instructions
1. In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 3 cloves minced garlic, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 tsp kosher salt, and 1/2 tsp black pepper until well combined.
2. Place 4 boneless, skinless chicken breasts in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring each piece is fully coated.
3. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 4 hours—marinating longer than 4 hours can make the chicken mushy due to the acid in the lemon juice.
4. Preheat your Pit Boss grill to 400°F over direct heat, which typically takes about 10-15 minutes with the lid closed.
5. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade for food safety.
6. Place the chicken breasts directly on the preheated grill grates, and cook for 8-10 minutes per side, flipping only once with tongs to avoid tearing the meat.
7. Check for doneness by inserting an instant-read thermometer into the thickest part of a breast; it should read 165°F, and the exterior should have clear grill marks and a slightly charred appearance.
8. Transfer the grilled chicken to a clean plate, and let it rest for 5 minutes before slicing to allow the juices to redistribute, keeping it moist.
Vibrant and tender, this chicken boasts a crisp, herb-speckled crust with a juicy interior that pairs beautifully with a simple salad or grilled vegetables. For a creative twist, slice it thin and serve over a bed of quinoa with an extra drizzle of lemon juice to brighten up the meal.
Pit Boss Smoked Beef Brisket
A perfectly smoked beef brisket might seem intimidating, but with a Pit Boss pellet grill and this methodical approach, you’ll achieve that coveted bark and tender interior every time. Let’s walk through each step together, starting with selecting the right cut and ending with that satisfying pull-apart texture.
Serving: 8-10 | Pre Time: 30 minutes | Cooking Time: 12-14 hours
Ingredients
– 1 whole beef brisket, 12-14 pounds (look for good marbling—it makes all the difference in flavor and moisture)
– ½ cup coarse kosher salt (I swear by Diamond Crystal for even seasoning)
– ½ cup coarse black pepper (freshly cracked gives the best bark)
– 2 tablespoons garlic powder (the granulated kind sticks to the meat better than fine powder)
– 1 tablespoon onion powder
– 1 cup apple cider vinegar (for spritzing—it adds a subtle tang and helps with bark formation)
– 1 cup water (mixed with the vinegar for spritzing)
– 1 cup beef broth (I use low-sodium to control the saltiness, but any works)
– Aluminum foil or butcher paper (for wrapping—I prefer butcher paper as it lets the brisket breathe while retaining moisture)
Instructions
1. Trim the brisket by removing the hard fat cap to about ¼ inch thickness, leaving a thin layer for flavor and moisture. Tip: Use a sharp boning knife and work slowly to avoid cutting into the meat.
2. Combine ½ cup coarse kosher salt, ½ cup coarse black pepper, 2 tablespoons garlic powder, and 1 tablespoon onion powder in a bowl to create the rub.
3. Pat the brisket dry with paper towels, then apply the rub evenly over all surfaces, pressing it into the meat to adhere.
4. Preheat your Pit Boss pellet grill to 225°F using hickory or oak pellets for a robust smoke flavor. Tip: Let the grill stabilize at temperature for 15 minutes before adding the brisket.
5. Place the brisket fat-side up on the grill grate, insert a meat probe into the thickest part, and close the lid.
6. Smoke the brisket at 225°F for 6 hours, maintaining a steady temperature and avoiding frequent lid openings.
7. Mix 1 cup apple cider vinegar and 1 cup water in a spray bottle, then spritz the brisket every 2 hours to keep it moist and enhance bark development.
8. After 6 hours, when the brisket reaches an internal temperature of 165°F and has a dark bark, wrap it tightly in butcher paper or aluminum foil. Tip: Pour 1 cup beef broth over the brisket before wrapping to add moisture and flavor during the next phase.
9. Return the wrapped brisket to the grill and continue cooking at 225°F until the internal temperature reaches 203°F, which typically takes 6-8 more hours.
10. Remove the brisket from the grill, keep it wrapped, and let it rest in a cooler or warm oven for 2 hours to allow the juices to redistribute.
11. Unwrap the brisket, slice it against the grain into ¼-inch thick pieces, and serve immediately.
12. Reserve the juices from the wrapping to drizzle over the slices for extra richness.
Rested and sliced, this brisket boasts a smoky, peppery bark that gives way to incredibly tender, juicy meat with a subtle tang from the spritz. Serve it piled high on toasted buns with pickles and onions, or alongside creamy coleslaw for a classic barbecue plate that’ll have everyone asking for seconds.
Pit Boss Honey Glazed Ribs
Just imagine the sweet, smoky aroma of honey-glazed ribs filling your backyard—these Pit Boss Honey Glazed Ribs are a foolproof crowd-pleaser that’ll make you feel like a barbecue pro. Let’s walk through each step together to achieve tender, fall-off-the-bone perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 2 racks of baby back ribs (about 4 pounds total)—I always look for meaty ones with minimal fat.
– 1/4 cup of yellow mustard, which acts as a great binder for the rub.
– 1/2 cup of your favorite BBQ rub—I lean toward a smoky blend with paprika and garlic.
– 1 cup of honey, preferably raw for a richer flavor.
– 1/2 cup of apple cider vinegar, which adds a nice tang to balance the sweetness.
– 1/4 cup of unsalted butter, cut into chunks—I keep it cold until needed.
– 2 tablespoons of Pit Boss Classic BBQ Sauce, my secret for an extra layer of smokiness.
Instructions
1. Preheat your Pit Boss pellet grill to 225°F using hickory or applewood pellets for a classic smoky flavor.
2. Pat the ribs dry with paper towels to help the seasoning stick better.
3. Brush the yellow mustard evenly over both sides of each rack as a binder.
4. Sprinkle the BBQ rub generously over the ribs, pressing it into the meat with your hands.
5. Place the ribs meat-side up on the grill grate and close the lid.
6. Cook the ribs for 3 hours at 225°F, maintaining a steady temperature—use a meat thermometer to check for doneness later.
7. While the ribs cook, combine the honey, apple cider vinegar, unsalted butter, and Pit Boss Classic BBQ Sauce in a small saucepan.
8. Heat the glaze mixture over medium heat on the stovetop, stirring constantly until the butter melts and it thickens slightly, about 5 minutes.
9. After 3 hours, brush the honey glaze over the ribs using a silicone brush, coating them evenly.
10. Increase the grill temperature to 275°F and cook the glazed ribs for an additional 30 minutes, until the glaze is sticky and caramelized.
11. Remove the ribs from the grill and let them rest for 10 minutes on a cutting board to allow the juices to redistribute.
12. Slice the ribs between the bones into individual portions for serving.
Here’s the payoff: these ribs boast a sticky-sweet crust that gives way to incredibly tender meat, with the honey and vinegar creating a balanced flavor that’s not overly sugary. Serve them with a side of coleslaw or grilled corn for a complete summer feast that’ll have everyone asking for seconds.
Pit Boss Smoked Turkey Breast
Perfecting a smoked turkey breast on your Pit Boss grill is easier than you think, and the results are incredibly juicy and flavorful. Let’s walk through each step together to ensure your bird turns out tender and delicious every time. I’ll guide you from prep to plate with clear, methodical instructions.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 1 (5-6 lb) boneless turkey breast (I always look for one with the skin on for extra crispiness)
– 2 tbsp extra virgin olive oil (my go-to for a rich base)
– 2 tbsp Pit Boss Sweet Heat rub (or your favorite poultry rub—this one adds a nice sweet-spicy kick)
– 1 cup apple juice in a spray bottle (for spritzing; it keeps the meat moist and adds a subtle fruity note)
– 1/2 cup unsalted butter, melted (room temp butter blends more smoothly)
– 2 tbsp honey (I prefer local honey for a touch of floral sweetness)
Instructions
1. Preheat your Pit Boss pellet grill to 225°F using fruitwood pellets like apple or cherry for a mild, sweet smoke flavor.
2. Pat the turkey breast dry with paper towels to help the rub adhere better.
3. Rub the turkey breast all over with 2 tbsp extra virgin olive oil, ensuring it’s evenly coated.
4. Sprinkle 2 tbsp Pit Boss Sweet Heat rub generously over the entire surface, pressing it gently into the skin and meat.
5. Place the turkey breast directly on the grill grate, skin-side up, and close the lid.
6. Smoke the turkey breast for 2 hours at 225°F, maintaining a steady temperature for even cooking.
7. After 2 hours, spritz the turkey breast with 1 cup apple juice every 30 minutes to prevent drying out—this adds moisture and enhances flavor.
8. In a small bowl, whisk together 1/2 cup melted unsalted butter and 2 tbsp honey until smooth.
9. Brush the butter-honey mixture over the turkey breast during the last hour of smoking to create a glossy, caramelized glaze.
10. Continue smoking until the internal temperature reaches 165°F in the thickest part, checking with a meat thermometer for accuracy.
11. Remove the turkey breast from the grill and let it rest, tented with foil, for 15 minutes before slicing to retain juices.
12. Slice against the grain into thin pieces for serving.
Smoky and succulent, this turkey breast boasts a tender texture with a hint of sweetness from the glaze. Serve it sliced over a fresh salad or piled high on sandwiches for a crowd-pleasing meal that’s sure to impress.
Pit Boss BBQ Bacon-Wrapped Shrimp
Let’s dive into a crowd-pleasing appetizer that combines smoky barbecue flavors with succulent seafood—perfect for your next backyard gathering or game-day spread. This recipe guides you through wrapping plump shrimp in savory bacon and glazing them with a tangy-sweet sauce for a dish that’s surprisingly simple yet impressively delicious. We’ll use a Pit Boss pellet grill (or any grill/smoker) to infuse that authentic barbecue character.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined (I like 16/20 count for a meaty bite)
– 8 slices thin-cut bacon, cut in half crosswise (applewood-smoked bacon adds a nice sweetness)
– 1/2 cup Pit Boss Classic BBQ Sauce, or your favorite brand (I keep a bottle in the pantry for quick glazes)
– 2 tablespoons olive oil (extra virgin olive oil is my go-to for a light coating)
– 1 teaspoon garlic powder (fresh minced garlic works too, but powder blends evenly)
– 1/2 teaspoon smoked paprika (this gives a deep, smoky depth without overpowering)
– Wood pellets for smoking, such as hickory or apple (I prefer hickory for a robust flavor that pairs well with bacon)
Instructions
1. Preheat your Pit Boss pellet grill to 375°F, using hickory wood pellets for a smoky aroma—this temperature ensures the bacon crisps without burning.
2. Pat the shrimp dry with paper towels to help the seasoning stick better, a tip for preventing a soggy texture.
3. In a small bowl, whisk together the olive oil, garlic powder, and smoked paprika until fully combined.
4. Toss the shrimp in the spice mixture until evenly coated, then set aside for 5 minutes to let the flavors meld.
5. Wrap each shrimp tightly with a half-slice of bacon, securing it with a toothpick through the center—this keeps the bacon from unraveling during cooking.
6. Place the bacon-wrapped shrimp directly on the preheated grill grate, spacing them about 1 inch apart to allow for even heat circulation.
7. Grill for 8 minutes, then flip each shrimp carefully with tongs to cook the other side.
8. Brush the shrimp generously with the Pit Boss Classic BBQ Sauce, using a silicone brush for easy application and to avoid tearing the bacon.
9. Continue grilling for another 5-7 minutes, or until the bacon is crispy and the shrimp turn opaque and firm to the touch—check by pressing gently; they should feel springy, not mushy.
10. Remove the shrimp from the grill and let them rest for 2-3 minutes on a plate to allow the juices to redistribute, which enhances tenderness.
As you serve these, notice how the smoky bacon contrasts with the sweet-tangy glaze, creating a burst of flavor in every bite. Arrange them on a platter with extra sauce for dipping, or skewer them for easy handling at parties—they’re sure to disappear fast!
Pit Boss Smoked Mac and Cheese
Oven-baked mac and cheese is a classic, but smoking it on a Pit Boss pellet grill adds a whole new dimension of flavor that’s both comforting and impressive. This methodical recipe will guide you through creating a creamy, smoky masterpiece that’s perfect for your next barbecue or cozy dinner. Let’s get started with the ingredients and step-by-step instructions.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 lb elbow macaroni (I always use a full pound for hearty servings)
– 4 tbsp unsalted butter (room temperature butter blends better with flour)
– 1/4 cup all-purpose flour
– 3 cups whole milk (warmed slightly to prevent clumping in the sauce)
– 2 cups shredded sharp cheddar cheese (freshly shredded melts smoother than pre-shredded)
– 1 cup shredded smoked gouda cheese (this adds that signature smoky depth)
– 1/2 cup grated parmesan cheese (I prefer grating it myself for maximum flavor)
– 1 tsp smoked paprika (a little goes a long way to enhance the smokiness)
– 1/2 tsp garlic powder
– Salt and black pepper to taste (I start with 1/2 tsp salt and adjust later)
– 1 cup panko breadcrumbs (for that irresistible crispy topping)
– 2 tbsp melted butter (to toss with the breadcrumbs)
Instructions
1. Preheat your Pit Boss pellet grill to 225°F using a fruitwood pellet like apple or cherry for a mild smoke flavor.
2. Cook 1 lb elbow macaroni in a large pot of salted boiling water for 1 minute less than the package directions, then drain and set aside—this prevents it from becoming mushy later.
3. In a large saucepan over medium heat, melt 4 tbsp unsalted butter, then whisk in 1/4 cup all-purpose flour and cook for 2 minutes until golden to make a roux.
4. Gradually whisk in 3 cups whole milk, stirring constantly until the mixture thickens and bubbles gently, about 5-7 minutes.
5. Remove the saucepan from heat and stir in 2 cups shredded sharp cheddar cheese, 1 cup shredded smoked gouda cheese, 1/2 cup grated parmesan cheese, 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, and black pepper until smooth and creamy.
6. Tip: If the sauce seems too thick, add a splash of milk to reach your desired consistency.
7. Combine the cooked macaroni and cheese sauce in a large bowl, mixing thoroughly to coat every piece.
8. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
9. In a small bowl, toss 1 cup panko breadcrumbs with 2 tbsp melted butter until coated, then sprinkle evenly over the mac and cheese.
10. Place the baking dish on the preheated Pit Boss grill, close the lid, and smoke for 45-60 minutes, or until the top is golden brown and the edges are bubbly.
11. Tip: Avoid opening the grill lid too often to maintain a consistent temperature and smoke infusion.
12. Carefully remove the dish from the grill using heat-resistant gloves and let it rest for 10 minutes before serving to allow the flavors to meld.
13. Tip: For extra smokiness, you can add a sprinkle of additional smoked paprika on top after resting.
Verdantly creamy with a hint of wood-fired aroma, this smoked mac and cheese boasts a velvety texture from the triple-cheese blend and a satisfying crunch from the panko topping. Serve it alongside grilled meats for a barbecue feast or as a standalone comfort dish with a fresh green salad to balance the richness. Leftovers reheat beautifully in the oven, though they rarely last long!
Pit Boss Garlic Butter Steak
On a busy weeknight or for a weekend celebration, this Pit Boss Garlic Butter Steak transforms simple ingredients into a restaurant-quality meal right in your backyard. Let’s walk through each step together to ensure juicy, flavorful results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs ribeye steak, about 1.5 inches thick (I find this cut balances marbling and tenderness perfectly)
– 4 tbsp unsalted butter, softened (room temp butter blends smoothly with the garlic)
– 4 cloves garlic, minced (freshly minced garlic gives the best aromatic punch)
– 1 tbsp extra virgin olive oil, my go-to for high-heat searing
– 1 tsp kosher salt (I prefer this for its clean flavor and even distribution)
– 1/2 tsp freshly ground black pepper
– 2 sprigs fresh rosemary (optional, but it adds a lovely herbal note)
Instructions
1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat your Pit Boss pellet grill or smoker to 450°F, setting it for direct high-heat grilling.
3. Pat the steak dry thoroughly with paper towels to remove excess moisture for a better sear.
4. Rub the steak all over with the olive oil, then season generously with the kosher salt and black pepper.
5. Place the steak directly on the preheated grill grates and sear for 4 minutes without moving it to develop a crust.
6. Flip the steak using tongs and sear the other side for another 4 minutes for medium-rare (adjust to 5 minutes for medium).
7. While the steak cooks, combine the softened butter, minced garlic, and rosemary leaves (if using) in a small bowl, mixing until fully incorporated.
8. Reduce the grill temperature to 350°F and move the steak to indirect heat, spooning half of the garlic butter mixture over the top.
9. Close the grill lid and cook for 6-8 minutes, or until the internal temperature reaches 135°F for medium-rare, checking with a meat thermometer.
10. Remove the steak from the grill and let it rest on a cutting board for 10 minutes, tented loosely with foil, to allow juices to redistribute.
11. Slice the steak against the grain into 1/2-inch thick strips and top with the remaining garlic butter, letting it melt over the warm meat.
You’ll notice the steak boasts a crisp, savory crust that gives way to a tender, pink interior, all infused with rich garlic and herbal butter. Yes, this dish pairs wonderfully with roasted vegetables or a crisp salad, making it a versatile centerpiece for any gathering.
Pit Boss Smoked Salmon
Perfecting smoked salmon at home might seem intimidating, but with a Pit Boss pellet grill and this methodical approach, you’ll achieve restaurant-quality results. This recipe breaks down the process into clear, manageable steps that ensure moist, flavorful salmon every time—ideal for beginners who want to impress at their next gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1.5 lbs salmon fillet, skin-on (I always choose wild-caught for its firmer texture and richer flavor)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tbsp kosher salt (coarse salt helps draw out moisture evenly)
– 1 tsp black pepper, freshly ground (fresh grinding releases more aroma)
– 1 tsp garlic powder (I prefer this over fresh garlic to avoid burning)
– 1 tsp dried dill (it adds a classic herbal touch without overpowering)
– 1 lemon, sliced thinly (room temp lemons slice more cleanly)
Instructions
1. Pat the salmon fillet dry with paper towels to remove excess moisture, which helps the seasoning adhere better.
2. Brush the salmon fillet evenly with olive oil on all sides, including the skin.
3. In a small bowl, mix kosher salt, black pepper, garlic powder, and dried dill to create a dry rub.
4. Sprinkle the dry rub evenly over the salmon fillet, pressing gently to coat all surfaces.
5. Arrange lemon slices on top of the salmon fillet in a single layer for added flavor during smoking.
6. Preheat your Pit Boss pellet grill to 225°F using fruitwood pellets like apple or cherry for a mild, sweet smoke.
7. Place the salmon fillet directly on the grill grates, skin-side down, ensuring it’s not touching other items.
8. Close the grill lid and smoke the salmon for 45-60 minutes, checking at 45 minutes for doneness.
9. Insert an instant-read thermometer into the thickest part of the salmon; remove it when it reaches 145°F for safe, flaky texture.
10. Transfer the smoked salmon to a cutting board and let it rest for 5 minutes before slicing.
The result is a tender, smoky salmon with a subtle sweetness from the wood, perfect for flaking over salads or serving on bagels with cream cheese. Its moist interior and crispy skin edges make it versatile for everything from elegant appetizers to hearty breakfasts—try it alongside roasted vegetables for a complete meal.
Pit Boss BBQ Chicken Wings
Savor the smoky aroma of perfectly grilled wings with this Pit Boss BBQ chicken wing recipe that transforms simple ingredients into a backyard barbecue favorite. Starting with a dry rub that builds flavor from the inside out, we’ll finish with a sticky-sweet barbecue glaze that caramelizes beautifully over the flames. Follow these steps for wings that are crispy on the outside, juicy on the inside, and packed with that classic BBQ taste everyone loves.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds chicken wings, patted dry with paper towels (dry skin is key for crispiness)
– 2 tablespoons olive oil, my go-to for coating
– 1 tablespoon brown sugar, packed for that hint of caramel sweetness
– 1 teaspoon smoked paprika, which gives that authentic smoky depth
– 1 teaspoon garlic powder, I prefer this over fresh for even distribution
– 1/2 teaspoon salt, fine sea salt works best here
– 1/2 teaspoon black pepper, freshly ground if you have it
– 1/2 cup barbecue sauce, choose your favorite brand—I like a sweet and tangy one
Instructions
1. Preheat your Pit Boss pellet grill to 375°F, using a fruitwood pellet like apple or cherry for a mild smoke flavor.
2. In a large bowl, combine the olive oil, brown sugar, smoked paprika, garlic powder, salt, and black pepper to make the dry rub.
3. Add the dried chicken wings to the bowl and toss thoroughly until every wing is evenly coated with the rub mixture.
4. Place the wings directly on the preheated grill grates, arranging them in a single layer with space between each for even cooking.
5. Close the grill lid and cook the wings for 15 minutes, resisting the urge to peek too often to maintain consistent heat.
6. After 15 minutes, open the lid and flip each wing using tongs to ensure both sides get crispy and golden brown.
7. Cook for another 5 minutes, then brush the wings generously with the barbecue sauce using a silicone brush for easy cleanup.
8. Continue cooking for 5 more minutes until the sauce is sticky and caramelized, and the internal temperature of the wings reaches 165°F when checked with a meat thermometer.
9. Remove the wings from the grill and let them rest on a plate for 3 minutes to allow the juices to redistribute.
Keep these wings warm in a low oven if serving later, or dive right in while they’re hot off the grill. The texture is wonderfully crispy with a tender, smoky interior, and the sweet glaze pairs perfectly with a cool ranch dip or extra sauce on the side for dipping. For a creative twist, serve them over a bed of coleslaw to soak up any extra barbecue goodness.
Pit Boss Smoked Sausage Platter
Let’s dive into a simple yet impressive smoked sausage platter that’s perfect for gatherings or a hearty family meal. This Pit Boss-inspired dish combines smoky flavors with colorful vegetables for a complete meal on one tray. I’ll guide you through each step so you can recreate this crowd-pleaser with confidence.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs smoked sausage links (I like using a mix of beef and pork for depth of flavor)
– 1 lb baby potatoes, halved (the small ones cook evenly and soak up the smoky juices beautifully)
– 1 large red bell pepper, cut into 1-inch chunks (the sweetness balances the smokiness)
– 1 large yellow onion, cut into 1-inch wedges (I prefer keeping the root end intact so they don’t fall apart)
– 2 tbsp extra virgin olive oil (my go-to for roasting as it adds a fruity note)
– 1 tsp smoked paprika (this enhances the wood-fired flavor without overpowering)
– 1 tsp garlic powder (for a subtle savory backbone)
– ½ tsp black pepper (freshly ground gives the best aroma)
– ½ tsp salt (I use kosher salt for even seasoning)
Instructions
1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Place the halved baby potatoes, bell pepper chunks, and onion wedges in a large mixing bowl.
3. Drizzle the vegetables with 2 tablespoons of extra virgin olive oil, ensuring all pieces are lightly coated.
4. Sprinkle 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt over the vegetables.
5. Toss the vegetables thoroughly with your hands or a spoon until evenly seasoned.
6. Arrange the seasoned vegetables in a single layer on the prepared baking sheet.
7. Cut the 2 lbs of smoked sausage links into 2-inch pieces using a sharp knife.
8. Nestle the sausage pieces among the vegetables on the baking sheet, spacing them evenly.
9. Roast the platter in the preheated oven at 400°F for 25 minutes, flipping the sausage and stirring the vegetables halfway through for even browning.
10. Remove the baking sheet from the oven when the sausage is browned and the potatoes are fork-tender.
You’ll love the juicy, smoky sausage paired with caramelized vegetables that have a slight char. Try serving this platter straight from the baking sheet with crusty bread to soak up the flavorful juices, or over a bed of rice for a more substantial meal.
Pit Boss Grilled Vegetable Medley
Venturing into the world of backyard grilling doesn’t have to be intimidating, especially when you start with a colorful, forgiving dish like this vegetable medley. Let’s walk through the simple steps to transform fresh produce into a smoky, tender side that pairs beautifully with anything from grilled chicken to burgers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 medium zucchinis, sliced into 1/2-inch rounds (I find they hold their shape better this way)
– 1 large red bell pepper, cut into 1-inch strips
– 1 large yellow bell pepper, cut into 1-inch strips
– 1 medium red onion, sliced into 1/2-inch wedges
– 8 ounces cremini mushrooms, halved if large (their earthy flavor deepens beautifully on the grill)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 teaspoon dried oregano
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your Pit Boss pellet grill to 400°F using the “Smoke” setting for 10 minutes, then switch to “High”—this ensures even heat distribution.
2. In a large bowl, combine the zucchini rounds, bell pepper strips, red onion wedges, and halved cremini mushrooms.
3. Drizzle the extra virgin olive oil over the vegetables, then add the minced garlic, dried oregano, kosher salt, and black pepper.
4. Toss the vegetables thoroughly with your hands or tongs until they are evenly coated with the oil and seasonings, about 1 minute.
5. Place the vegetables in a single layer on a preheated grill grate, ensuring they are not overcrowded to allow for proper charring.
6. Grill the vegetables for 10 minutes, then flip each piece using tongs to cook the other side—this prevents sticking and promotes even browning.
7. Continue grilling for another 8–10 minutes, checking for doneness when the vegetables are tender with visible grill marks and slightly caramelized edges.
8. Remove the vegetables from the grill and transfer them to a serving platter immediately to stop the cooking process.
Looking at the finished dish, you’ll notice the zucchini and peppers have softened while retaining a pleasant bite, and the mushrooms soak up the smoky aroma. Serve it warm as a vibrant side, or get creative by tossing it with pasta or layering it into a grilled vegetable sandwich for a hearty lunch.
Pit Boss Smoked Pork Belly Burnt Ends
Let’s dive into making these irresistible Pit Boss smoked pork belly burnt ends, a barbecue favorite that transforms humble pork belly into sweet, smoky, and tender bites perfect for any gathering. I’ll guide you through each step methodically, so even beginners can achieve that coveted caramelized crust and melt-in-your-mouth interior. Trust me, once you try these, they’ll become a staple in your smoking repertoire.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 4 hours
Ingredients
– 3 pounds of pork belly, cut into 1.5-inch cubes—I like to trim off any excess fat for a better texture, but keep some for flavor.
– 2 tablespoons of olive oil, my go-to for coating because it helps the rub stick without overpowering.
– 1/4 cup of your favorite pork rub—I prefer a sweet and spicy blend, but use what you love.
– 1/2 cup of brown sugar, packed for that caramelized sweetness that makes these ends so addictive.
– 1/2 cup of unsalted butter, cut into cubes—room temp works best here for even melting.
– 1/4 cup of honey, for a glossy finish and extra depth of flavor.
– 1/4 cup of barbecue sauce, I always opt for a smoky variety to enhance the overall profile.
Instructions
1. Preheat your Pit Boss smoker to 250°F using hickory or apple wood pellets for a classic smoky flavor.
2. In a large bowl, toss the pork belly cubes with 2 tablespoons of olive oil until evenly coated.
3. Sprinkle 1/4 cup of pork rub over the cubes, massaging it in thoroughly to ensure every piece is seasoned.
4. Tip: Let the seasoned pork sit at room temperature for 10 minutes to allow the flavors to penetrate.
5. Arrange the pork cubes in a single layer on a smoker rack, leaving space between them for even smoke circulation.
6. Smoke the pork at 250°F for 2 hours, or until the cubes develop a dark bark and reach an internal temperature of 165°F.
7. Tip: Check the smoker temperature every 30 minutes to maintain consistency, as fluctuations can affect cooking time.
8. Transfer the smoked pork to an aluminum foil pan and add 1/2 cup of brown sugar, 1/2 cup of butter cubes, 1/4 cup of honey, and 1/4 cup of barbecue sauce.
9. Gently stir the mixture to coat the pork evenly, being careful not to break the cubes.
10. Cover the pan tightly with foil and return it to the smoker at 250°F for 1.5 hours, until the pork is tender and the sauce has thickened.
11. Tip: After 1 hour, peek under the foil and stir once to prevent sticking and ensure even glazing.
12. Remove the foil and smoke uncovered for an additional 30 minutes to caramelize the sauce, watching closely to avoid burning.
13. Serve the burnt ends hot from the smoker. Savor the contrast of the crispy, caramelized exterior against the juicy, fall-apart interior—these bites are perfect piled high on buns, tossed in salads, or simply enjoyed straight from the pan with friends.
Pit Boss BBQ Pulled Chicken Sliders
Mastering the art of tender, smoky pulled chicken is easier than you think, especially when you let your Pit Boss pellet grill do the heavy lifting. This recipe yields juicy, flavorful chicken that’s perfect for piling onto soft slider buns, making it an ideal choice for game day gatherings or a fuss-free family dinner. Follow these simple steps to create a crowd-pleasing dish that’s packed with barbecue flavor without requiring hours of active cooking.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts on the grill)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tbsp Pit Boss Sweet Heat BBQ Rub (this blend gives a nice sweet-spicy kick)
– 1 cup Pit Boss Classic BBQ Sauce (I like its balanced tanginess, but use your favorite brand)
– 8 slider buns (brioche buns add a buttery richness)
– 1 cup coleslaw mix (store-bought saves time, but homemade is great too)
Instructions
1. Preheat your Pit Boss pellet grill to 250°F using hickory or applewood pellets for a classic smoky flavor.
2. Pat the chicken thighs completely dry with paper towels to ensure a good sear and even seasoning adherence.
3. Brush the chicken thighs lightly with olive oil on all sides.
4. Sprinkle the Pit Boss Sweet Heat BBQ Rub evenly over the chicken, rubbing it in gently to coat every surface.
5. Place the seasoned chicken thighs directly on the grill grates, close the lid, and smoke for 60 minutes.
6. After 60 minutes, check the internal temperature of the chicken with a meat thermometer; it should reach 165°F for safety.
7. Transfer the smoked chicken to a large bowl and use two forks to shred it into bite-sized pieces, discarding any excess fat.
8. Pour the Pit Boss Classic BBQ Sauce over the shredded chicken and stir thoroughly until all pieces are coated.
9. Return the sauced chicken to the grill, spreading it in an even layer in a disposable aluminum pan or grill-safe dish.
10. Cook the chicken for an additional 30 minutes at 250°F, stirring once halfway through, to let the sauce caramelize slightly.
11. While the chicken finishes, lightly toast the slider buns on the grill for 1-2 minutes until warm and slightly crisp.
12. Assemble the sliders by piling the pulled chicken onto the bottom buns, topping with a generous spoonful of coleslaw mix, and capping with the top buns.
Here’s the payoff: you’ll get tender, smoky chicken with a sticky-sweet glaze that contrasts beautifully with the crunchy, creamy coleslaw. Serve these sliders with extra BBQ sauce for dipping and pickles on the side for a tangy bite that cuts through the richness.
Pit Boss Smoked Corn on the Cob
A perfectly smoked ear of corn transforms a simple side dish into the star of any backyard barbecue. Let’s walk through the methodical process of preparing Pit Boss Smoked Corn on the Cob, from husk to smoky, buttery finish. This recipe yields tender, flavorful corn with a subtle kiss of smoke that’s surprisingly easy to achieve.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 ears of fresh corn, in their husks (I always look for bright green, tightly wrapped husks—it’s a sign of peak freshness)
– 1/2 cup (1 stick) unsalted butter, softened to room temperature (this makes it much easier to spread)
– 2 tbsp kosher salt (I prefer the clean, flaky texture of kosher salt for seasoning)
– 1 tbsp freshly ground black pepper
– 1/4 cup chopped fresh parsley (for a bright, herby finish right at the end)
Instructions
1. Preheat your Pit Boss smoker to 225°F using your favorite hardwood pellets; I find hickory or applewood pairs beautifully with corn’s natural sweetness.
2. Carefully peel back the corn husks without detaching them, then remove all the silk threads from each ear of corn.
3. In a small bowl, combine the softened unsalted butter, kosher salt, and freshly ground black pepper until well mixed.
4. Using a butter knife or your fingers, generously spread the seasoned butter mixture over the entire surface of each ear of corn.
5. Gently pull the husks back up over the buttered corn, wrapping them snugly to enclose the ears completely.
6. Place the husk-wrapped corn directly on the smoker grate, close the lid, and smoke for 45 minutes at 225°F.
7. After 45 minutes, carefully open the smoker and check one ear by peeling back the husk; the kernels should be tender and slightly caramelized.
8. Using heat-resistant gloves or tongs, transfer the smoked corn to a serving platter.
9. Peel back the husks fully on each ear, discard them, and sprinkle the chopped fresh parsley evenly over the hot corn.
Smoking infuses the corn with a deep, woody aroma while keeping the kernels incredibly juicy. The butter melts into every crevice, creating a rich, savory coating that contrasts with the sweet, smoky flavor. Serve it straight off the grill with extra butter for dipping, or slice the kernels off to toss into a summer salad for a smoky twist.
Pit Boss Grilled Pineapple Dessert
Brimming with smoky-sweet summer vibes, this grilled pineapple dessert transforms a simple fruit into a showstopping treat. Let’s walk through each step together—I promise it’s easier than you think, and the payoff is absolutely worth it.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large fresh pineapple, peeled, cored, and sliced into 1-inch thick rings (look for one that smells fragrant at the stem—it’ll be perfectly ripe)
– 2 tablespoons unsalted butter, melted (I always use unsalted to control the saltiness)
– 2 tablespoons brown sugar, packed (dark brown sugar adds a deeper molasses note, but light works too)
– 1 teaspoon ground cinnamon (a warm, cozy spice that pairs beautifully with the pineapple)
– 1/4 teaspoon vanilla extract (pure vanilla is my go-to for that rich, floral aroma)
– Pinch of sea salt (just a tiny pinch to balance the sweetness and enhance the flavors)
– Vanilla ice cream, for serving (optional, but highly recommended—it melts into a dreamy sauce)
Instructions
1. Preheat your Pit Boss pellet grill to 400°F, ensuring it’s clean and ready for direct grilling.
2. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, vanilla extract, and sea salt until smooth and well combined.
3. Pat the pineapple rings dry with paper towels to help the glaze adhere better—this prevents it from sliding off during grilling.
4. Brush both sides of each pineapple ring generously with the butter-sugar mixture, using all of it for maximum flavor.
5. Place the pineapple rings directly on the preheated grill grates, arranging them in a single layer without overlapping.
6. Grill the pineapple for 7-8 minutes per side, or until you see deep grill marks and the edges start to caramelize and bubble.
7. Carefully flip the pineapple rings using tongs, and grill for another 7-8 minutes until tender and golden-brown.
8. Remove the grilled pineapple from the grill and let it rest for 2-3 minutes to cool slightly before serving.
9. Serve the pineapple warm, optionally topped with a scoop of vanilla ice cream for a creamy contrast.
Warm from the grill, this dessert offers a juicy, tender bite with a caramelized crust that crackles with smoky sweetness. The vanilla ice cream melts into a luscious sauce, making it perfect for drizzling over the pineapple or scooping alongside—try it with a sprinkle of toasted coconut for extra crunch.
Pit Boss Smoked Meatloaf
Ready to transform ordinary meatloaf into a smoky, tender masterpiece? This Pit Boss smoked version delivers incredible flavor with a methodical approach perfect for beginners. Let’s walk through each step together to ensure your success.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend works best for juiciness)
– 1 cup breadcrumbs (I like panko for extra crunch)
– 1 large yellow onion, finely diced (sweet onions add nice caramelization)
– 2 large eggs, at room temperature for better binding
– 1/2 cup ketchup (I prefer Heinz for its balanced sweetness)
– 2 tbsp Worcestershire sauce (Lea & Perrins is my go-to)
– 1 tbsp Dijon mustard (adds a subtle tang)
– 1 tsp garlic powder
– 1 tsp smoked paprika (this gives that signature smoky depth)
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp salt (I use kosher salt for even distribution)
– 1/4 cup brown sugar (for a sweet glaze later)
Instructions
1. Preheat your Pit Boss smoker to 250°F using hickory or oak wood pellets for a robust smoke flavor.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, diced onion, eggs, ketchup, Worcestershire sauce, Dijon mustard, garlic powder, smoked paprika, black pepper, and salt.
3. Gently mix the ingredients with your hands until just combined—overmixing can make the meatloaf dense.
4. Shape the mixture into a loaf approximately 9 inches long and 5 inches wide on a parchment-lined baking sheet.
5. Place the meatloaf directly on the smoker grate, ensuring it’s centered for even cooking.
6. Smoke the meatloaf at 250°F for 60 minutes, maintaining a steady temperature without opening the lid frequently.
7. In a small bowl, whisk together the remaining 1/4 cup ketchup and brown sugar to create a glaze.
8. After 60 minutes, brush the glaze evenly over the top and sides of the meatloaf using a pastry brush.
9. Continue smoking for another 30 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer inserted into the center.
10. Carefully remove the meatloaf from the smoker and let it rest on a cutting board for 10 minutes before slicing.
Delightfully smoky and juicy, this meatloaf boasts a caramelized crust from the glaze and a tender interior that holds together beautifully. Serve it sliced thick with creamy mashed potatoes or crumble leftovers into a hearty sandwich the next day—the flavors deepen overnight, making it even more irresistible.
Pit Boss BBQ Beef Short Ribs
There’s something deeply satisfying about transforming tough beef short ribs into fall-off-the-bone barbecue perfection. This Pit Boss method breaks down the intimidating process into simple, manageable steps, so you can confidently achieve that coveted smoky bark and tender interior. Let’s walk through it together, from trimming to resting.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 6 hours
Ingredients
– 4 lbs beef short ribs (I ask my butcher for the meatiest ‘plate’ ribs they have)
– 2 tbsp coarse kosher salt (it adheres to the meat better than fine salt)
– 1 tbsp freshly cracked black pepper (the pre-ground stuff just doesn’t have the same punch)
– 1 tbsp garlic powder (my secret for a savory base layer)
– 1 cup apple cider vinegar in a spray bottle (this is my trusty spritz for keeping the bark from hardening too much)
– 1/2 cup of your favorite BBQ sauce, warmed (I’m partial to a sweet and tangy Kansas City style)
Instructions
1. Preheat your Pit Boss pellet grill or smoker to 250°F, using a fruitwood pellet like apple or cherry for a mild, sweet smoke.
2. Pat the beef short ribs completely dry with paper towels—this is crucial for the seasoning to stick properly.
3. In a small bowl, combine the coarse kosher salt, freshly cracked black pepper, and garlic powder to create your simple rub.
4. Apply the rub evenly to all sides of the ribs, pressing it gently into the meat to ensure good adhesion.
5. Place the seasoned ribs directly on the grill grates, bone-side down, and close the lid.
6. Smoke the ribs for 3 hours at 250°F, maintaining a steady temperature and avoiding opening the lid frequently.
7. After 3 hours, open the lid and generously spritz the ribs all over with apple cider vinegar. Tip: This spritz helps regulate the surface temperature and adds a subtle tang.
8. Close the lid and continue smoking for another 2 hours at 250°F, spritzing with vinegar every 45 minutes.
9. Check the ribs for doneness; the meat should have shrunk back from the bones by about 1/2 inch, and the internal temperature should reach 203-205°F when probed in the thickest part between the bones.
10. Once the ribs reach temperature, carefully remove them from the grill and place them on a large sheet of butcher paper or foil. Tip: Wrapping them loosely at this stage allows them to rest without steaming.
11. Let the ribs rest, wrapped, for a full 45 minutes to allow the juices to redistribute evenly throughout the meat.
12. Unwrap the ribs, brush the tops lightly with your warmed BBQ sauce, and slice between the bones to serve.
Finally, you’ll be rewarded with ribs that have a dark, crispy bark giving way to impossibly tender, juicy meat that pulls cleanly from the bone. For a fun twist, shred the leftover meat the next day and pile it onto toasted brioche buns with a crunchy slaw.
Pit Boss Smoked Stuffed Peppers
Now, if you’re looking for a smoky, satisfying meal that’s surprisingly simple to prepare, these Pit Boss smoked stuffed peppers are your answer. They combine the ease of a one-pan dish with the deep, rich flavor that only comes from low-and-slow smoking, making them perfect for a weekend cookout or a special weeknight dinner. Let’s walk through the process together, step by step, so you can confidently create this crowd-pleaser.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 6 large bell peppers, any color you like—I find red and yellow are naturally sweeter
– 1 lb ground beef (80/20 blend for the best juiciness)
– 1 cup cooked long-grain white rice, cooled (day-old rice works wonderfully here)
– 1 cup shredded sharp cheddar cheese, divided (I always keep a block to shred fresh for better melt)
– 1/2 cup diced yellow onion, finely chopped so it blends in seamlessly
– 1 (15 oz) can tomato sauce, no salt added is my preference to control seasoning
– 2 tbsp Pit Boss Sweet Heat BBQ Rub, or your favorite smoky seasoning blend
– 1 tbsp olive oil, extra virgin is my go-to for a fruity note
Instructions
1. Preheat your Pit Boss pellet grill or smoker to 250°F, using a fruitwood pellet like apple or cherry for a mild, sweet smoke.
2. Slice the tops off the bell peppers and remove all seeds and membranes from the inside, creating a hollow cavity for the filling.
3. In a large skillet over medium-high heat, add the olive oil and sauté the diced onion for 3-4 minutes until it turns translucent and fragrant.
4. Add the ground beef to the skillet with the onions, breaking it apart with a wooden spoon, and cook for 6-8 minutes until it’s fully browned and no pink remains.
5. Drain any excess grease from the skillet, then stir in the cooked rice, tomato sauce, 1/2 cup of the shredded cheddar cheese, and the Pit Boss BBQ rub until everything is evenly combined—this is your filling.
6. Spoon the filling mixture into the hollowed bell peppers, packing it down gently but firmly to ensure they’re fully stuffed.
7. Place the stuffed peppers upright in a disposable aluminum pan or on a grill-safe tray to catch any drips during smoking.
8. Transfer the pan to the preheated smoker and smoke the peppers for 60-75 minutes, until the peppers have softened slightly and the filling is heated through.
9. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of each pepper.
10. Increase the smoker temperature to 350°F and continue cooking for an additional 10-15 minutes, just until the cheese is fully melted and bubbly.
11. Carefully remove the peppers from the smoker using heat-resistant gloves or tongs, and let them rest for 5 minutes before serving to allow the flavors to settle.
12. Done! These peppers emerge with a tender-crisp texture that holds up to the hearty, smoky filling. The blend of sweet bell pepper, savory beef, and melted cheese creates a comforting flavor profile that’s hard to resist. For a creative twist, try drizzling them with a bit of extra BBQ sauce or serving alongside a cool dollop of sour cream to balance the heat.
Pit Boss Grilled Herb Potatoes
When you’re craving crispy, flavorful potatoes but want to avoid heating up the kitchen, these Pit Boss grilled herb potatoes are your answer. They combine smoky grill marks with fresh herb brightness for a side dish that steals the show at any barbecue or weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds of Yukon Gold potatoes, scrubbed and cut into 1-inch cubes (their creamy texture holds up beautifully on the grill)
– 3 tablespoons of extra virgin olive oil, my go-to for its fruity flavor that complements the herbs
– 4 cloves of garlic, minced (freshly minced makes all the difference here)
– 2 tablespoons of fresh rosemary, finely chopped (I prefer fresh over dried for its vibrant punch)
– 1 tablespoon of fresh thyme leaves, stripped from the stems
– 1 teaspoon of kosher salt (I find it distributes more evenly than table salt)
– ½ teaspoon of freshly ground black pepper
Instructions
1. Preheat your Pit Boss pellet grill to 400°F, ensuring it reaches a steady temperature for even cooking—this usually takes about 10-15 minutes.
2. In a large mixing bowl, combine the cubed Yukon Gold potatoes, extra virgin olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper.
3. Toss the mixture thoroughly with your hands or a spoon until every potato cube is evenly coated with the oil and herbs, which helps prevent sticking on the grill.
4. Place the coated potatoes in a single layer on a grill basket or a sheet of heavy-duty aluminum foil with holes poked for drainage, avoiding overcrowding to ensure crispiness.
5. Grill the potatoes at 400°F for 15 minutes, then use tongs to flip each piece carefully, checking for golden-brown edges as a visual cue.
6. Continue grilling for another 10 minutes, or until the potatoes are tender when pierced with a fork and have developed deep grill marks, adjusting time slightly based on your grill’s heat distribution.
7. Remove the potatoes from the grill and let them rest for 2-3 minutes on a serving platter to allow the flavors to meld and the exterior to crisp up further.
Now, these potatoes emerge with a satisfying crunch on the outside and a fluffy, herb-infused interior that pairs wonderfully with grilled meats or as a standalone snack. Next time, try sprinkling them with grated Parmesan right after grilling for a savory twist, or serve them alongside a cool yogurt dip to balance the smoky notes.
Summary
Delightful! This roundup proves your Pit Boss can handle any meal, from weeknight dinners to weekend feasts. We hope these 20 recipes inspire your next cookout. Give one a try, then drop a comment with your favorite and share your creations by pinning this article on Pinterest. Happy grilling!