your pellet grill...5 instructions start your pellet grill on the smoke setting with the lid open...

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for

YOUR PELLET GRILL by Susie Bulloch of HEY GRILL, HEY

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Hey grillers, heeeyyyyy!!Thank you SO MUCH for purchasing the Holiday Recipes for your Pellet Grill eBook. This is our fi rst eBook and the culmination of more hours than I can even count in research, practice, store trips, photographing, editing and designing. We’ve poured our souls and our waistlines into this book so you can have the absolute best holiday celebrations ever with the people you love.

Growing up in my house, family came fi rst and food was a close second. My most favorite holiday memories are always associated with the meals we shared together. You will see loads of family recipes in this book, from my Grandma’s Orange Rolls to my Dad’s favorite Cranberry Almond Bundt Cake because these are the recipes that feel like home to me. I’ve adapted {almost} every recipe for your pellet grill so you can enjoy your holiday with the magical fl avors of a real wood fi re with minimal eff ort.

You’ll notice that each recipe starts by asking you to turn on your grill to the “smoke” position. Every controller is a little diff erent, but this setting should be your lowest heat setting with the highest output of smoke. My grill runs about 175-190 degrees F on the “smoke” setting, so keep that in mind when you are reading the recipes!

If you’ve been using a pellet grill for long, you know that there are many brands and fl avors of pellets available on the market. I’m going to make a few recommendations for you, but please feel free to use whatever pellets are your absolute favorite! For poultry, I usually use mild/sweet woods like maple, pecan, cherry or apple. For bold grilled fl avors, I will use mesquite or oak. For everyday grilling and smoking (especially for low and slow cooking) hickory is my most used pellet variety. I also like to experiment with blending diff erent pellets for fun fl avor combos. I use 2 parts hickory, 1 part apple, and 1 part cherry for a rich smoke that’s not overwhelming.

As always, I’m just a comment or an email away! If you ever have questions, you can fi nd me at www.heygrillhey.com, or you can email me directly at [email protected]. I want to help make your holidays great this year!

xoxo,

Susie Bulloch

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TABLE OF CONTENTSAPPETIZERS and RUBS

Bacon Wrapped Apple Bites.........................................................................................................................................5Bacon Wrapped Stuff ed Jalapenos........................................................................................................................6Cheddar Jalapeno Deviled Eggs..............................................................................................................................7Hard Smoked Eggs..............................................................................................................................................................8Hey Grill Hey’s Pork and Poultry Rub..........................................................................................................................9Homemade Steak Rub.......................................................................................................................................................10Maple Cayenne Smoked Almonds..........................................................................................................................12

Side DISHESApple Sage Sausage Stuffi ng.....................................................................................................................................14Bacon Mac and Cheese..............................................................................................................................................15Bacon Wrapped Green Bean Bundles................................................................................................................16Dad’s Orange Liquer Cranberry Sauce...............................................................................................................18Grandma’s Orange Rolls with Cream Cheese Icing ...................................................................................19Hasselback Sweet Potatoes........................................................................................................................................20Mom’s Wassail.........................................................................................................................................................................22Roasted Butternut Squash............................................................................................................................................23 Smoked Mashed Potatoes..........................................................................................................................................24

MAIN COURSESApple and Bourbon Brined Turkey...........................................................................................................................27 Cider Brined Pulled Pork.................................................................................................................................................29Garlic and Rosemary Pork Loin with a Bacon Weave.............................................................................30Herb Roasted Turkey..........................................................................................................................................................31Holiday Ham with Brown Sugar Bourbon Glaze............................................................................................33Slow Smoked Prime Rib Roast.....................................................................................................................................34 Smoked Beef Tenderloin..................................................................................................................................................35 Smoked Turkey Breast........................................................................................................................................................36

DessertsAlmond Cranberry Bundt Cake.................................................................................................................................39Cream Cheese Pumpkin Pie...........................................................................................................................................40 Smoked Bourbon Whipped Cream..........................................................................................................................41 Smoked Maple Ice Cream.............................................................................................................................................43

LEFTOVERSHam and Egg Artisan Pizza.........................................................................................................................................45 Prime Rib French Dip..........................................................................................................................................................47Turkey Pot Pie..........................................................................................................................................................................48 Turkey Stuffi ng Bacon Bombs......................................................................................................................................50

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Appetizers and rubs

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INSTRUCTIONS

Start your pellet grill on the smoke setting with the lid open for 4-5 minutes to establish a fire. Close the lid and turn the temperature setting up to 325 degrees F. Allow the grill to preheat while you prepare the apples.

In a small bowl, combine the sugar, cinnamon, and nutmeg. Pour the sugar mixture over the sliced apples and toss together to coat evenly.

Wrap each apple slice with a half piece of bacon and secure with a toothpick.

Place the bacon wrapped apples directly on the grill grate and cook for 15 minutes.

Flip the apples and cook for an additional 5-10 minutes or until the bacon is crisp.

Don’t burn your fingers trying to eat these straight off the grill!

BACON WRAPPED APPLE BITESThese little bites pack a fl avorful punch! Classic apple pie fl avors get a healthy dose of bacon before getting grilled up for a perfectly crispy exterior and melt in your mouth apple fi lling. Serve with toothpicks for a memorable appetizer or vanilla ice cream and caramel

sauce for a decadent dessert.

Servings: 8-10 peoplePrep Time: 15 minutesCook Time: 15 minutes

INGREDIENTS

4 fi rm apples, cored and cut into thick slices (braeburn, jonagold, honeycrisp, jazz are all great)

1 pound maple fl avored bacon, cut in half

2/3 cup turbinado sugar

1 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

Friendly reminder: Cooking with bacon or other fatty meats on the highest heat setting in your pellet grill can be a fire hazard. Try to arrange items towards the center of the pellet grill over your drip tray to avoid a grease fire. Also, be sure to clean excess grease thoroughly after each cooking session.

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INSTRUCTIONS

Place the bratwurst meat in a large saute pan over medium high heat. Cook the bratwursts for 5-6 minutes, stirring occasionally to break up the meat.

Turn the heat down to low and stir in the cream cheese and cheddar cheese. Stir until well combined. Remove from the heat and set aside while you prepare the peppers.

Slice the jalapenos in half, lengthwise. Using a spoon, scrape out the seeds and ribs from the inside of the jalapenos and discard. Fill each jalapeno with a spoonful of the cream cheese mixture.

Cut the strips of bacon in half so you have 16-20 pieces of bacon. Wrap one piece of bacon around each of the stuffed jalapenos and secure with toothpicks, if necessary. Season with homemade steak seasoning (recipe on page 11) or your favorite BBQ rub.

When you are ready to cook, start your pellet grill on the smoke setting with the lid open for 4-5 minutes to establish the fire. Close the lid and set the temperature on your grill to 350 degrees and allow 10-15 minutes to preheat.

Place the jalapenos directly on the grill grate and cook for 15-20 minutes or until the jalapenos are tender and the bacon is cooked through. Serve hot.

BACON WRAPPED STUFFED JALAPENOSI am not kidding when I say I should have named these “The Bomb-Bombs.” Every single time these are brought to the party, they are all anybody can talk about. I am not exaggerating. I stamp my Hey Grill, Hey guarantee that you will hear, “these are THE BOMB!” more than once. Feel free to pat yourself on the back, but you won’t need to because you’ll feel the love from

being the most commended chef in the room.

Servings: 8-10 peoplePrep Time: 15-20 minutesCook Time: 15-20 minutes

INGREDIENTS

8-10 fresh jalapenos

2 links uncooked bratwursts, casingremoved

4 oz cream cheese

1/2 cup sharp cheddar cheese, shredded

1/2 Tablespoon homemade steak seasoning (page 11) or your favorite BBQ rub

8-10 bacon slices

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INSTRUCTIONS

Start your pellet grill on smoke and leave the lid open for 4-5 minutes to establish the fire. Place your already cooked and peeled eggs (instructions on following page) directly on the grill grate and smoke for 30 minutes. Remove from the grill and allow the eggs to cool. Smoking your eggs will give them a slightly yellow color, but an intense smoky flavor.

Slice the eggs lengthwise and scoop the egg yolks into a medium sized bowl. Add the mayo, mustard, vinegar, hot sauce, diced jalapenos, salt and pepper to the bowl. Eat or discard the two extra egg whites that may have been damaged in the peeling process.

Using an electric mixer on the lowest setting, whip the yolk mixture until fluffy and well combined.

Spoon the yolk mixture into the whites.

Sprinkle the filled eggs with the finely shredded cheddar and/or paprika (if using) and serve immedi-ately.

Cheddar Jalapeno Deviled EggsDeviled eggs are a staple at my husband’s family meals and that was one tradition I was hap-py to get behind! There is always that ONE relative that takes far more than their fair share (I may or may not be that relative). Good thing you are the grill master, and will be providing the deviled eggs this year. Go ahead, wolf down a few BEFORE you leave for the party. No

judging here.


INGREDIENTS

7 Hard Cooked Eggs, peeled (recipe on next page)

3 Tablespoons mayonnaise

1 teaspoon spicy brown mustard

1 teaspoon apple cider vinegar

1 jalapeno, seeded and fi nely diced

Dash of hot sauce

Salt and pepper to taste

1/2 cup sharp cheddar cheese, fi nely shredded

Paprika (optional)

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INSTRUCTIONS

When ready to cook, start your pellet grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Divide the eggs between the wells of a muffin tin, or put the eggs directly on the grill grate.

Bake the eggs for 25 to 30 minutes.

Plunge the eggs into ice water to stop the cooking. Once chilled, store in the refrigerator until ready to use. Chilling also makes eggs easier to peel.

HARD SMOKED EGGSBecause, why not?

Prep time: None Cook time: 25 to 30 minutes Yield: 1 dozen eggs, but recipe can be adjusted down or up

INGREDIENTS

1 dozen large eggs

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INSTRUCTIONS

Stir all ingredients together in a small bowl and use to season pork and poultry.

Will keep in an airtight container for 1 month.

We make this recipe in a double or triple batch because we use it on everything. You can also make extra and share it with your neighbors for a great gift.

HEY GRILL HEY’S PORK AND POULTRY RUBThe perfect blend of sweet and savory, this blend matches up perfectly with any pork or poultry item you decide to go low and slow with on your pellet grill. Just be fore-warned, the

crispy, delicious and dark bark that results on your pulled pork will knock your socks off .

Servings: makes 1 cupPrep Time: 2 minutes

INGREDIENTS

1/2 cup brown sugar

1/4 cup paprika

1/8 cup kosher salt

1/8 cup cracked black pepper

1 Tablespoon garilic powder

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INSTRUCTIONS

Add all ingredients to a medium bowl and stir well to combine.

Press into steaks just before grilling or use as desired.

For holiday neighbor gifts, make extra and distribute in small jars. Unused rub can be stored in an airtight container for several weeks.

Homemade steak rubThis rub is savory with just a hint of spice, and has a peppery warmth that really complements beef. Straight from the mouth of my husband, “this rub on a rib-eye was by far the best steak I’ve ever had.” He’s usually pretty honest with me, so I’ll take it. Don’t just take his word for it, skip

the store-bought stuff and have some fun making your best steak ever.

Servings: makes approx. 10 TablespoonsPrep Time: 5 minutes

INGREDIENTS

2 Tablespoons fresh cracked black pepper

2 Tablespoons kosher salt

2 Tablespoons paprika

1 Tablespoons crushed red pepper fl akes

1 Tablespoon crushed coriander seeds (not ground)

1 Tablespoon garlic powder

1 Tablespoon onion powder

2 teaspoons cayenne pepper

For more intense flavor, and to release the aromatic oils in the spices, grind the spice mixture in a mortar and pestle or pulse several times in a food processor or small spice grinder. Do this just before you use the rub for best results.

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Maple Cayenne Smoked Almonds

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INSTRUCTIONS

Combine all ingredients in a large zip top bag and mix well to ensure all of the almonds are evenly coated with the syrup mixture.

Start your pellet grill on the smoke setting with the lid open for 4-5 minutes to establish the fire. Spread the almonds on a grill mat (easily available online) or in a grill basket and place on the grill grate. You can also spread the almonds on a large sheet of foil or parch-ment paper.

Smoke the almonds for up to 3 hours, stirring the almonds every hour or so. Transfer the warm al-monds to a rack to cool, then store in an airtight container. Serve as an appetizer or snack, or wrap in gift bags and give away to friends!

MAPLE CAYENNE SMOKED ALMONDSHow about instead of stuffi ng red and green chocolates inside a wire whisk, and attaching a note that says, “We Whisk You a Merry Kissmas,” you make these smoky almonds. Your neighbors have already called and thanked me. Also, these work well as a pre-holiday dinner appetizer. They disappear quickly however, so don’t delay on setting some aside just for you before you unveil

them to the masses!

Servings: 2 cupsPrep Time: 5 minutesCook Time: 3 hours

INGREDIENTS

2 cups whole almonds

2 Tablespoons pure maple syrup

1 Tablespoon olive oil

1 teaspoon coarse sea salt

1/2 teaspoon pumpkin pie seasoning

1/2 teaspoon cayenne pepper (more if you like it spicy)

Friendly tip: In colder weather, pellet grills tend to have hot-spots where the almonds can easily burn. Don’t forget to stir the almonds around while they smoke and keep an eye on the almonds by the edge of your grill.

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SIDE DIshes

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INSTRUCTIONS

Start your pellet grill on the Smoke setting and leave the lid open for 4-5 minutes to establish the fire.

Close the lid and pre-heat your grill to 325 degrees F.

Melt 2 Tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook for about 5 minutes. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.

Pour the sausage and vegetable mixture over the stuffing cubes in a large bowl and toss until evenly moistened. Mix in the dried cherries and stir gently.

Butter a large casserole dish. Loosely pack the dress-ing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 Tablespoons of melted butter over the top.

Cook until the top is crisp and golden, about 20 minutes more. Keep warm until ready to serve.

Apple SAGE SAUSAGE STUFFINGJust say no to boxed stuffi ng! Your family deserves better. This homemade stuffi ng is packed with fl avor, texture, and is everything you could want in a holiday side dish. The savory sage sausage is balanced to perfection by the tender baked apples and sweet dried cherries. The

kids will go so crazy for this stuff , they won’t even miss the old stuffi ng from the stove.


INGREDIENTS

1 16 oz bag stuffi ng cubes

6 Tablespoons unsalted butter, plus more for greasing the pan and topping

1 pound fresh sage sausage, casing removed

1 medium onion, chopped

2 fi rm apples, peeled, cored, and chopped

2 ribs celery with leaves, chopped

1/2 teaspoon kosher salt

3 cups chicken broth

1/4 cup chopped fresh fl at-leaf parsley

1/2 cup dried cherries

Friendly Tip: You can usually find sage sausage near the other pork sausage in the butcher’s section of your grocery store. If you can’t find any sage sausage, just use regular pork sausage and add in 1 teaspoon of ground sage while you saute the sausage.

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INSTRUCTIONS

In a large pot bring 4 quarts of water to a boil over high heat. Add macaroni noodes and 1 Tablespoon salt to the water and stir to prevent the noodles from sticking. Cook noodles according to package directions.

Start your pellet grill with the lid open for 4-5 minutes until the fire is established. Close the lid and set your temperature to the highest setting (around 400 degrees).

While the noodles are boiling, prepare the bacon. In a large skillet, cook bacon until crisp. Remove the bacon with a slotted spoon and set aside. Retain the grease in your skillet for the cheese sauce.

To make the cheese sauce, add 2 Tablespoons butter to the hot bacon grease and stir until melted. Add in the 6 Tablespoons flour and cook over medium heat for 5-6 minutes or until the flour has begun to brown. Stir in the milk and cream and return to a boil. Turn off the heat and stir in the red pepper flakes, salt, and cracked black pepper.

Reserve 1/2 cup of each of the jack and cheddar cheeses and set aside with the mozzarella. Stir the rest of the jack and cheddar cheese into the sauce and whisk until the cheese is melted.

Drain the cooked noodles and return them to the large pot. Pour the cheese sauce over the noodles and stir in half of the cooked bacon.

Use the remaining 2 Tablespoons butter to coat the sides and bottom of a 9x13 baking dish. Pour the mac and cheese from the large pot into the baking dish.

Top with the remaining jack, cheddar, and mozzarella cheese and sprinkle on the remaining bacon crumbles.

Place on the grill for 20 minutes or until the sides are bubbling and the cheese is melted and starting to brown.

Fight the desire to consume before your guests arrive.

BACON MAC AND CHEESECreamy and rich mac and cheese with beautiful bites of crumbled bacon makes the perfect holiday side dish. Is it wildly traditional? No. But it is wildly amazing! And, I feel like your family would totally forgive you for cooking this instead of that weird pasta salad that somehow

always ends up on the table.


INGREDIENTS

1 pound elbow macaroni

1 Tablespoon salt

1 pound bacon, diced

4 Tablespoons butter, divided

6 Tablespoons fl our, all-purpose

1 teaspoon salt

1 teaspoon cracked black pepper

1/4 teaspoon red pepper fl akes

4 cups milk

1 cup heavy cream

2 cups colby jack cheese, shredded

2 cups sharp cheddar cheese, shredded

1/2 cup mozzarella, shredded

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INSTRUCTIONS

Bring a large pot of water to a boil. Submerge the green beans in the water, cover with a lid, and boil for 8 minutes. Drain the water from the pan and cool the green beans completely.

In a large bowl combine the butter, brown sugar, garlic, and soy sauce. Toss the cooled green beans in the butter and brown sugar mixture.

Taking 8-10 green beans in a bundle, wrap tightly with a strip of bacon around the center. Secure with a toothpick if necessary. Sprinkle each bundle with cracked black pepper. Repeat with the remaining bacon and green beans.

When ready to cook, start your pellet grill on the smoke setting with the lid open for 4-5 minutes to establish the fire. Close the lid and set the temperature to the highest setting (about 400-425 degrees). Allow the grill to preheat for 10-15 minutes.

Place the green bean bundles on the grill and cook for 10-15 minutes, turning as needed, until the bacon is crisp and the green beans are tender.

Serve immediately!

BACON WRAPPED GREEN BEAN BUNDLESGet rid of that soggy casserole and cook these sweet and savory green bean bundles for

your next holiday meal! Nobody will miss the old green bean gloop, promise.

Serves: 8 peoplePrep Time: 20 minutesCook Time: 25-30 minutes

INGREDIENTS

1 1/2 pounds green beans, trimmed

4 strips bacon, cut in half

3 Tablespoons butter, melted

1/2 cup brown sugar

2 cloves garlic, minced

2 teaspoons soy sauce

Cracked black pepper, to taste

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Dad’s Orange Liquer Cranberry Sauce

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INSTRUCTIONS

Combine all ingredients in a heavy pot and boil over medium heat stirring well to dissolve the sugar. Add the additional cup of sugar gradually, to taste. Boil gently for 15 minutes, stirring occasionally.

Cool and pour into pint canning jars and refrigerate. Keeps for several months in the fridge or freezes for up to a year.

Dad’s ORANGE LIQUER CRANBERRY SAUCEEvery year my Dad makes this wicked cranberry sauce. This sauce almost steals the show from the turkey, it is soooooo good! It is totally worth the $$ to invest in the alcohol, but if you would rather, you can sub the Mandarine Napoleon with orange juice. This makes A LOT of cranberry sauce. It keeps for several months in the refrigerator and, it freezes well in airtight containers. This decadent sauce also makes a thoughtful and tasty gift for neighbors and

friends.

Servings: 9 pintsPrep Time: 5 minutesCook time: 15 minutes

INGREDIENTS

5 12 oz. bags fresh cranberries, washed

10 cups sugar, plus 1 cup sugar in addition

1 liter dry vermouth

2 cups Mandarine Napoleon

2 lemons, juice and zest

2 limes, juice and zest

2 tangerines or oranges, juice and zest

9 cinnamon sticks, one for each jar

1 teaspoon ground cloves

1 teaspoon fennel seed

1/2 teaspoon ground ginger

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INSTRUCTIONS

The night before you plan to bake your rolls, pull them out of the freezer and put them in a baking dish that has been lightly coated with non-stick cooking spray. Cover them lightly with a dish cloth and let them defrost and rise overnight.

In the morning, prepare your filling. In a small bowl, combine the butter, sugar, and orange zest.

Roll each piece of dough into a rectangle. Spread with approximately 1 Tablespoon of filling.

Gently roll the dough into a log shape, fold in half, and place into a greased muffin tin seam side down. Repeat until all of the rolls are filled, rolled, and placed in the muffin tin. Set in a warm area and allow the rolls to rise for an additional 30 minutes.

15 minutes into the rising period, start your pellet grill on the smoke setting. Leave the lid open for 4-5 minutes for the fire to become well established. Close the lid and turn the temperature up the the highest setting (about 400-425 degrees). Allow the grill to preheat for 10-15 minutes while your rolls finish rising. Place the muffin tin directly on the grill grate, close the lid, and bake for 12-15 minutes until the rolls are golden brown.

While the rolls cool slightly, make the frosting. In a medium mixing bowl, blend the butter, cream cheese and orange juice. Slowly add in the powdered sugar until the frosting is thick and smooth.

Spread the frosting on the warm rolls and serve immediately.

Grandma’s Orange Rolls with cream cheese icingWe call these Grandma’s Orange Rolls but I’ve given them a little bit of a modern update, and simplifi ed the process for those of you who may not be into the idea of baking rolls from scratch. The orange roll tradition is entirely my Grandma’s, though. I can’t remember a Sunday dinner at my Grandma’s without these orange rolls and I love that I can make them for my own

family!

Prep Time: 20 minutes, plus 8 hours and an additional 30 minutes for the dough to riseCook Time: 12-15 minutesServes: 12

INGREDIENTS

12 frozen white bread rolls

FILLING

1/3 cup butter, melted

1/2 cup sugar

zest of one orange

FROSTING

4 oz softened cream cheese

4 Tablespoons softened unsalted butter

2 cups powdered sugar

Juice of 1 orange

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INSTRUCTIONS

Wash the sweet potatoes, scrubbing thoroughly with a vegetable brush, and pat dry. Using a sharp knife, cut each sweet potato into thin slices (about 1/8 of an inch thick) being careful not to cut all the way through the bottom.

Put the sweet potatoes in a baking dish, cut-side up. Sprinkle each potato with the brown sugar and work some into each of the slices.

Mix together the melted butter, cinnamon, and salt. Drizzle it over the sweet potatoes, opening up the slices as you pour to get some in between each slice.

When ready to cook, start your pellet grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the tem-perature to high (about 400 degrees F) and preheat with the lid closed for 10 to 15 minutes.

Cover the baking pan with foil and position on the grill grate. Bake the potatoes for about 1 hour, or until they are tender.

Remove the foil and use a spoon to drizzle the sauce at the bottom of the pan over the potatoes.

Sprinkle each potato with a small handful of the mini marshmallows.

Put the baking dish back on your grill, uncovered, and cook for another 5 to 10 minutes or until the marshmallows are melting and bubbly.

Serve immediately with the extra caramel sauce on the side for anybody who wants an extra drizzle over their potato.

HASSELBACK SWEET POTATOESSkip the mushy sweet potato casserole and opt for this fancy version loaded up with those classic fl avors you love. Cooking these pretty potatoes over the wood fi re in your pellet grill adds that magic touch of rustic fl avor that will have everybody begging for seconds (and

the recipe)!

Serves: 4 peoplePrep time: 20 minutesCook time: 1 hour 10 minutes

INGREDIENTS

4 sweet potatoes


1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup mini marshmallows

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Mom’s Wassail

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INSTRUCTIONS

Mix water and sugar in a large stock pot over medium -high heat. Boil for 5 minutes. Remove from the heat.

Stir in cloves, allspice berries, cinnamon, and ginger. Let stand 1 hour or more.

Stir in apple cider, orange juice and lemon juice. Return to low heat and serve warm.

Garnish with fresh orange and apple slices, if desired, and enjoy!

MOM’S WASSAILFor as long as I can remember, I was in charge of making the wassail for our Christmas Eve dinner. This hot spiced drink tastes exactly like Christmas and family and home to me. Mom would just leave the mugs right next to the pot on the stove and we could help ourselves at any time through the evening. I know this isn’t a recipe for a pellet grill, but it’s my holiday cookbook and this is my favorite holiday recipe of them all. Plus, anything you cook on your

grill will taste way more festive if you drink this wassail while eating your grilled goodies.

Prep Time: 10 minutesCook Time: 1 hourServes: 16 people

INGREDIENTS

1 quart water

2 1/4 cups sugar

10 cloves

8 allspice berries

2 sticks cinnamon

1 teaspoon candied ginger pieces

2 quarts apple cider (can sub in some hard apple cider if this is for adults only)

1 quart orange juice

2 cups lemon juice

Friendly tip: You can leave the cloves/ cinnamon sticks in the pot while you are serving, if you like, but make sure you remove them before storing any leftover wassail or it will make everything taste a little bitter the next day.

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INSTRUCTIONS

Start your pellet grill on the smoke setting with the lid open for 4-5 minutes to establish the fire. Close the lid and turn your temperature setting up to high (around 400 degrees F). Allow the grill to preheat for 10-15 minutes while you prepare the squash.

Place the cubed squash on a large sheet pan and drizzle with the coconut oil, thyme leaves, salt, pepper, garlic, and onion powder. Toss gently to evenly coat squash.

Arrange the squash in a single layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula.

Transfer carefully to a serving dish and enjoy!

ROASTED BUTTERNUT SQUASHFree up your oven by roasting your holiday veggies on the grill! This roasted butternut squash

is mildly sweet, with an herbacious kick that feels totally warm and comforting.

Servings: 4-6 peoplePrep Time: 10 minutesCook Time: 25-30 minutes

INGREDIENTS

1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks

2 Tablespoons coconut oil, melted

2 teaspoons fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

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INSTRUCTIONS

Peel the potatoes and cut into 1 inch chunks. Cover with cold water and add a teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are tender.

Drain the potatoes and return them to the pot.

Mash the potatoes with a hand-held potato masher, rice the potatoes or use a hand-held mixer.

Incorporate the butter and cream cheese. Add milk until the potatoes are of a good consistency. Stir in salt and pepper to taste.

Butter the inside of a casserole dish. Spread the potatoes out in an even layer in the casserole dish, smoothing the top with a spatula. Cool, cover, and refrigerate if not cooking right away.

Before cooking, let the potatoes warm to room tem-perature (about an hour). When ready to cook, start your pellet grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes).

Smoke the potatoes for 30 minutes, then turn the temperature up to 350 degrees F and cook until the potatoes are heated through. Serve warm.

SMOKED MASHED POTATOESThese mashed potatoes aren’t meant to re-invent the old classic, but rather, update it for a new and smoke loving generation. An additional benefi t is that the potatoes can actually be made the day before and then re-heated on your pellet grill, thus clearing up the old issues of: the giant mashed potato pan crowding your stove, and the sink fi lled with cumbersome

dirty dishes.

Servings: 15-20 peoplePrep Time: 20 minutesCook Time: 30 minutes, then 45-50 minutes to reheat.

INGREDIENTS

5 pounds russet or Yukon Gold potatoes

8 Tablespoons butter, cut into 8 chunks, plus 1 Tablespoon for buttering the casserole dish

1 8-ounce package cream cheese, room temperature

1/2 cup milk, plus more if needed

Salt and freshly ground black pepper

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MAIN COURSES

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Apple and Bourbon Brined Turkey

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INSTRUCTIONS

In a large stockpot or other food safe container, combine the hot water, kosher salt, bourbon, apple cider, ½ cup brown sugar, orange peel, onion, bay leaves, peppercorns, and cloves; stir until well mixed. Add the ice.

Rinse your turkey, inside and out, under cold running water. Remove giblets and anything else inside your turkey and discard or save for another use.

Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight. Weight with a bag of ice to keep the bird submerged.

Drain and pat dry with paper towels; discard the brine. Fold the wingtips behind the back and tie the legs together with butcher’s twine. Stuff the cavity with the quartered apple segments and the fresh herbs.

Start your pellet grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes). Place the turkey on the grill grate and smoke for 1 1/2 to 2 hours.

Meanwhile, combine the melted butter and ¼ cup dark brown sugar. Brush on the bird and sprinkle very lightly with salt and black pepper.

Set the temperature to 350 degrees F and roast the turkey for 2 to 2 1/2 hours, or until the internal temperature in the thickest part of the thigh is 165 degrees F.

Let the turkey rest for 15 to 20 minutes before carving. Don’t tent your turkey with foil or it will soften your beautiful crisp skin.

APPLE AND BOURBON BRINED TURKEYIf you’ve never brined a turkey, make this the year that you try! The fl avor and juiciness of this slow smoked bird is completely unmatched. Make sure you select a bird from the store that isn’t already injected with a brine or saline solution. These birds are sometimes labeled “self-basting” and will result in a super salty turkey if used in this recipe. Do your best to get a

fresh turkey and your results will be phenomenal!

Servings: 8-10 peoplePrep Time: 8 to 12 hours to brineCook Time: 4 to 5 hours

INGREDIENTS

1 10- to 12 pound turkey, thawed

FOR THE BRINE

5 quarts hot water

1-1/2 cups Kosher Salt (if using table salt, cut the amount in half)

3/4 cup bourbon

1 cup apple cider

1/2 cup dark brown sugar

1 onion, peeled and quartered

Peel of 1 orange

3 bay leaves

2 Tablespoons black peppercorns

10 whole cloves

3 quarts ice

1/2 cup butter, melted


Salt and freshly cracked black pepper, to taste

1 apple, quartered

Sprigs of fresh sage, thyme and rosemary

28

CIDER BRINED PULLED PORK

29

INSTRUCTIONS

In a large plastic container or food safe bucket, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for at least 8 hours, but no more than 12 hours.

When ready to cook, start your pellet grill on the smoke setting with the lid open for 4-5 minutes to establish the fire. Set your temperature to 225 degrees F and preheat with the lid closed for 10 to 15 minutes.

While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.

Now that the meat is brined and injected, it is time to rub. Rub Hey Grill, Hey’s Pork and Poultry Rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.

Put the pork directly on your grill grate, fat-side up, and cook for 3 hours, mopping with your reserved brine every hour after the first hour.

After 3 hours, the pork is going to have taken on as much smoke flavor as it can, so it is time to turn up the heat! Transfer your roast to a large disposable aluminum foil pan and pour about 1 cup of the brine liquid in the bottom of the pan. Increase your grill temperature to 250 degrees F, and cook for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part of the meat (but not touching bone) registers 195 to 200 degrees F. If the pork starts to brown too much, you can cover it loosely with aluminum foil. I usually put foil on after the pork has been on for 6 hours or so, but that is personal preference.

Once your pork is up to temperature, remove it from the grill and carefully transfer it to a large cutting board or serving dish and let it rest for at least 20 minutes. Pour the juices from the bottom of the aluminum pan into a liquid measuring cup and separate any fat that rises to the top. Now it’s time to pull the pork into lovely shreds. You can use your hands, Bear Paws, or whatever method you like. Discard the bone and any lumps of fat, including the cap. Season the pulled pork with additional rub (if desired) and moisten with the reserved pork juice.

Serve on toasted buns with BBQ sauce, if you like!

CIDER BRINED PULLED PORKPulled pork is always a go-to when I have to feed a crowd. It is a hit every single time! The mild apple fl avors in this recipe really make it feel like a seasonal main dish that belongs at

your holiday table.

Servings: 8-10 people Prep Time: 10 minutesPassive Time: 8-12 hoursCook Time: 9-11 hours

INGREDIENTS

1 bone-in pork shoulder or Boston butt (5-7 pounds)

Buns and BBQ sauce for serving (if desired)

For the Cider Brine:

6 cups apple cider

4 cups water

2 cups apple cider vinegar

1/2 cup salt

1/2 cup brown sugar

1/2 cup Worcestershire sauce

2 Tablespoons garlic powder

2 Tablespoons onion powder

1 cup Hey Grill Hey’s Pork and Poultry Rub (page 10)

30

INSTRUCTIONS

Start your pellet grill on the lowest smoke setting for about 5 minutes to establish the fire. Close the lid and pre-heat to about 350 degrees F.

While the grill pre-heats, trim your pork loin of any excess fat or silver skin. The bacon in the weave will act as the fat this lean meat needs, so be very thorough trimming the exterior.

In a small food processor, combine the garlic, rosemary, salt and pepper. Pulse several times to dice the garlic and rosemary. Stream in the olive oil while pulsing the processor to create a smooth paste.

Rub the garlic rosemary mixture evenly across the surface of the pork loin. Set aside.

On a large piece of wax paper, lay 5 pieces of bacon side by side. Take another piece of bacon and weave it in an over/under pattern perpendicular through the strips you’ve already laid out. Repeat with 4 more slices of bacon until you have a 5 x 5 square on your wax paper. Repeat with a second bacon weave just next to the first. Overlap the ends of the bacon so you have one long piece of bacon weave.

Lay the pork loin on the bacon weave and gently roll the wax paper over the loin until it is completely covered and the ends of the bacon are underneath the loin.

Place the pork loin directly on the center of the grill grate and roast for 1 hour. After an hour, place a thermometer in the center of the meat and check for temperature. Continue roasting for an additional 45 minutes to 1 hour or until the internal temperature reads 145 degrees. If your bacon isn’t as crisp as you like, you can increase the heat to 400 degrees for the last few minutes of cooking (just watch carefully so the bacon doesn’t burn).

Remove the pork loin from the grill to a cutting board and allow to rest for at least 20 minutes before slicing into individual pieces and serving.

GARLIC AND ROSEMARY PORK LOINWITH A BACON WEAVE

If you are going to stray away from the traditional holiday meats but still want the meal to feel special enough for the occasion, try this pork loin. It is absolutely beautiful enough to impress the harshest critics and has the fl avor to match. Plus, bacon. If you’ve never attempted a bacon weave before, don’t be intimidated! It’s actually quite simple. For a whole pork loin, you’ll need to make two weaves and overlap the ends where they meet in the middle of the

loin. Simple, pretty, and completely delicious!

Servings: 10-12 peoplePrep Time: 20 minutesCook Time: about 2 hours

INGREDIENTS

8 cloves garlic

10 sprigs rosemary, leaves removed

1/2 cup extra virgin olive oil

2 teaspoons Kosher salt

2 teaspoons cracked black pepper

2 pounds bacon

1 whole boneless pork loin (about 8-10 pounds)

31

INSTRUCTIONS

In a medium saucepan, combine all of the ingredients for the injection. Bring to a boil and reduce heat. Allow the injection marinade to simmer for 10 min-utes while you prepare your herb butter and turkey.

In a small mixing bowl, combine the 8 Tablespoons of softened butter, mixed herbs, and black pepper and beat until fluffy with an electric mixer (about 1-2 minutes.)

Remove any giblets from inside the turkey. Wash the turkey, inside and out, under cold water. Pat dry with paper towels. Place the turkey on a roasting rack in a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher’s string.

Pour your injection sauce through cheese cloth or a fine strainer and reserve the liquid. Using a meat injector, inject the liquid into each side of the breast at least three times, one injection into each thigh and one more into each leg.

Using your fingers, gently push some of the herbed butter underneath the turkey skin on the breast, being careful not to tear through the skin. Massage the skin to evenly distribute the herbed butter.

Rub the outside of the turkey with the melted butter and sprinkle with Pork and Poultry Rub or salt and pepper. Pour the chicken broth in the bottom of the roasting pan.

When ready to cook, start your pellet grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place the roasting pan with the turkey directly on the grill grate. Roast the turkey for approximately 3 hours. The best way to test for doneness is to insert the probe from a meat thermometer into the thickest part of the thigh, but not touching bone. You want to hit a temperature of 165 degrees F in the thigh. If your turkey isn’t up to temperature let it roast for another 30 minutes, then check the temperature again.

When the turkey is done, carefully transfer it to a cutting board and let it rest for 20 to 30 minutes. Use the buttery drippings that have accumulated in the bottom of the roasting pan to make gravy, if desired.

Carve the turkey and serve.

herb roasted turkeyEverybody needs a classic turkey recipe that beckons back to those happy holidays of your youth. This Herb Roasted Turkey fi ts the bill with traditional fl avors, but it’s cooked over a wood fi re. The combination of the two leaves you with a turkey that reminds you of your mom’s without being as (dare I say it?) dry as jerky. This turkey is buttery, herbacious, and more juicy

than you ever thought possible.

Servings: 8 peoplePrep Time: 30 minutesCook Time: 3 hours

INGREDIENTS

1 12 to 14 pound turkey

FOR THE TURKEY

8 Tablespoons (1 stick) butter, at room tem-perature

2 Tablespoons chopped mixed herbs such as parsley, sage, rosemary, thyme, and marjoram

1/4 teaspoon freshly ground black pepper


Pork and Poultry Rub (page 10) or Kosher salt and cracked black pepper , to taste

2 cups chicken or turkey broth

FOR THE INJECTION

1 cup good-quality chicken stock, preferably low-sodium

3 Tablespoons butter

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

1 sprig each of rosemary, thyme, marjoram, and parsley

1 clove garlic, peeled and smashed

1 teaspoon salt

1/2 teaspoon fi nely ground black pepper

32

Holiday Spiral Ham with a Brown Sugar Bourbon Glaze

33

INSTRUCTIONS

When ready to cook, start your pellet grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the ham on a rack in a roasting pan. Pour the apple juice or cider in the bottom of the pan. Place on your grill grate and close the lid.

Allow 10 to 12 minutes per pound for a half-ham, and 12 to 15 minutes per pound for a whole ham.

In a small saucepan over medium-low heat, melt the brown sugar, mustard, bourbon, lemon juice, clove, nutmeg and cinnamon.

Remove the ham from your grill and turn the temperature up to 400-425 degrees. Brush the glaze over the outside of the ham and roast for 8-10 minutes .

Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining sauce and serve it along with the ham.

HOLIDAY SPIRAL HAMWITH A BROWN SUGAR BOURBON GLAZE

Everybody loves a pre-sliced spiral ham for fl avor and convenience during the holidays. The problem is, they just always taste the same, and eventually the same old thing gets boring. Throw out that pre-mixed glaze that came with your spiral ham and whip up this brown sugar

bourbon glaze and wow your family this year.

Servings: 12-15 people with a half-hamPrep Time: 15 minutesCook Time: 15-18 minutes per pound of ham

INGREDIENTS

1 fully cooked spiral sliced ham or half-ham

1 1/2 cups apple juice or cider

1 cup dark brown sugar

2 Tablespoons coarse ground mustard

1 to 2 Tablespoons bourbon

1 teaspoon fresh lemon juice

1/2 teaspoon ground clove

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

34

INSTRUCTIONS

Start your pellet grill on the smoke setting with the lid open for 4-5 minutes to establish the fire.

While the grill is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick.

In a small bowl combine the mustard, Worcestershire sauce, and garlic. Slather the entire roast with the mustard mixture and season liberally with the salt and pepper.

Place the roast on the grill and close the lid. Smoke until the internal temperature of the roast reaches 125 degrees F for Rare or 135 degrees F for Medium. Remove the roast to a cutting board and turn the temperature of your grill up to about 400-425 degrees. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 for Rare, 135 for Medium Rare, 140 for Medium. Please don’t cook a prime rib above Medium Rare. Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving.

SLOW SMOKED PRIME RIB ROASTNever underestimate the power of a perfectly roasted hunk of beef. We infuse this beautiful cut with fl avor by slow smoking before fi nishing with a sear for that beautiful exterior crust that will have people fi ghting for the end piece. Put your friendly butcher to good use by having them slice the roast off of the bone and tie it back on for you. I like to keep the ribs for myself and have a little meat treat while I’m slicing the rest of the roast for my guests! Don’t be intimidated by this big expensive cut of meat. With a meat thermometer and your pellet grill,

you’re already set up for success!

Servings: 10-12 people with a 10 lb roast Prep Time: 5 minutesCook Time: Varies. Plan 35 minutes/lb for boneless, 40 min/lb for bone-in if you want a rare roast.

INGREDIENTS

Prime Rib Roast (about 10 lbs, the bones cut off and tied back on)

1/2 cup spicy brown mustard

2 Tablespoons Worcestershire sauce

4 cloves garlic, minced

Coarse ground salt and black pepper

35

INSTRUCTIONS

Start your pellet grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes).

In a small bowl, combine the mustard, horseradish, Worcestershire, and thyme or rosemary leaves. Rub the entire outside of the tenderloin with the mixture. Season the tenderloin on all sides with the homemade steak rub or salt and pepper.

Lay the meat directly on the grill grate and smoke for 1 hour. Remove the tenderloin from the grill and increase the temperature of your pellet grill to 400-425 degrees. Allow 15 minutes for the grill to come up to temperature.

Return the meat to the grill. Sear on all sides until the tenderloin is done to your liking. Use an internal thermometer in the thickest part of the meat to check the temperature. Pull the tenderloin off the grill at130 degrees for rare, 135 degrees for medium-rare or 140 degrees for medium.

Transfer the tenderloin to a cutting board and let it rest for 5 minutes. Carve against the grain into slices for serving.

SMOKED BEEF TENDERLOINThis pricy cut of beautifully tender meat is easy to master with your pellet grill. Perfectly cooked to medium rare and sliced thin, you will be the complete hero of the holidays. Santa will

probably bring you extra presents for being so ridiculously amazing.

Serves: 16 to 20 peoplePrep time: 20 minutesCook time: 50 to 60 minutes

INGREDIENTS

1 piece of trimmed beef tenderloin (about 2 pounds)

1/3 cup Dijon-style mustard

1 Tablespoon prepared horseradish

1 Tablespoon Worcestershire sauce

1 Tablespoon chopped fresh thyme or rosemary

Homemade Steak Rub (page 11) or Kosher salt and cracked black pepper

36

INSTRUCTIONS

In a large food safe container or bucket, combine all of the ingredients for the brine. Cover and allow the turkey breast to brine in a refrigerated place for at least 24 hours or up to 48 hours.

Remove the turkey breast from the brine and pat dry.

In a small bowl, combine all of the ingredients for the rub.

Rub the olive oil all over the turkey and season with the spice rub.

When ready to cook, start your pellet grill on the smoke setting with the lid open for 4-5 minutes to establish the fire. Place the turkey breast directly on the grill grate, close the lid, and smoke for 1 1/2 to 2 hours or until the internal temperature of the breast reads 165 degrees.

Remove the turkey breast from the grill, tent with foil, and allow to rest for at least 15 minutes before slicing and serving.

Smoked Turkey BreastIf you have a smaller family, or nobody in your crew loves the dark meat, a turkey breast might be your best option! A quick dip in a brine and a fl avorful spice rub ensures that this turkey

breast is extra juicy and loaded with fl avor.

Serves: 5-6 peoplePrep Time: 10 minutes, plus 1-2 days for briningCook Time: 1 1/2-2 hours

INGREDIENTS

1 5-6 pound bone-in turkey breast

3 Tablespoons extra virgin olive oil

FOR THE RUB

1 Tablespoon brown sugar

1 teaspoon kosher salt

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried sage

1/2 teaspoon dry mustard

1/4 teaspoon dried thyme

1/4 teaspoon ground coriander

FOR THE BRINE

1 gallon water

3/4 cups canning & pickling salt

3 Tablespoons garlic, minced

3 Tablespoons dark brown sugar

2 Tablespoons Worcestershire sauce

37

DESSERTS

38

Cranberry Almond Bundt Cake

39

INSTRUCTIONS

Preheat your pellet grill to 350 degrees F.

In a large mixing bowl, cream the butter and sugar together until fluffy. Add eggs and almond extract.

Sift together the flour, baking powder, and salt.

Alternate adding in ½ cup of the dry ingredients, then ¼ cup sour cream while the batter is mixing until everything is incorporated. Stir in half of the slivered almonds.

Grease and flour a bundt pan. Pour half of the cake batter into the bottom of the pan to create the first layer. Spread half of the can of cranberries evenly over the first layer of batter. Add remaining batter then spread remaining cranberries on top. Sprinkle with the remaining nuts.

Place directly on your grill grate and bake for 55 minutes or until a toothpick inserted into the batter comes out clean. Allow the cake to cool in the pan for 5 minutes, then remove from pan onto serving dish.

In a glass measuring cup, combine the powdered sugar and milk. Stir until there are no more sugar clumps and the frosting is smooth. Drizzle over the cake and sprinkle with the sliced almonds.

Cut into slices for serving.

CRANBERRY ALMOND BUNDT CAKEI have a super old, worn, food splattered 3x5 recipe card for this fantastic cranberry almond cake that permanently resides under a magnet on my fridge. It is older than I am and was inked by a type writer with the title “David’s Favorite Cranberry Cake.” My Mom made this cake for my Dad (David) every year for his birthday. He inherited the recipe from a family that he met on a religious mission in his younger years and it became a family favorite. It’s also beautifully festive and a perfect addition to your holiday dessert table. It cooks perfectly on the pellet

grill and saves you some much needed space in your oven.


INGREDIENTS

8 Tablespoons butter, softened

1 cup white sugar

2 eggs

1/2 teaspoon almond extract

2 cups fl our

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup slivered almonds

1 cup sour cream

1 14 oz can of whole berry cranberry sauce

1/4 cup sliced almonds (for garnish)

3 Tablespoons milk

2 cups powdered sugar

40

INSTRUCTIONS

Cut the butter into small cubes. Place them in a small bowl and refrigerate to keep cool while you prepare the flour mixture. Place flour, salt, and sugar in the bowl of a large food processor and pulse a few times to mix. Add the chilled butter and shortening. Pulse again, 10 to 12 times, until the butter is the size of peas. While continuing to pulse the machine, slowly pour the ice water down the feed tube until the dough begins to form a ball. Remove dough and place on a floured board or counter top and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

While your crust dough refrigerates, preheat your grill to 350 degrees and prepare your pie filling. Combine the cream cheese, pumpkin, milk, brown sugar, pumpkin pie spice and vanilla in a large mixing bowl. Beat on the lowest setting of an electric mixer. Add each egg one at a time while mixing.

Grab the ball of dough from the fridge, unwrap and place on a well-floured board or counter top. Roll dough into a circle about 1 inch larger than your pie pan, rolling from the center to the edge, flipping the dough over and adding additional flour to make sure it doesn’t stick to the rolling surface.

Fold the dough in half, place in a pie pan, and unfold to fit the pan. Press the dough into the corners of the pan and crimp the edges of the dough as desired.

Pour the pumpkin pie mixture into the pie shell and carefully place on the center of the grill grate. Bake for 50-60 minutes or until the center of the pie is just slightly loose.

Remove from the grill and allow to cool before serving with the Smoked Bourbon Whipped Cream (recipe on next page).

CREAM CHEESE PUMPKIN PIEA rich and smoky take on the old classic. Tangy cream cheese is mixed into this pie for decadant fl avor and an absolutely amazing creamy texture. Cook this bad boy on the smoker and you’ll be in charge of bringing the pie every year. I’ve included the recipe for my

favorite pie crust, but feel free to use a prepared pie crust if that’s easier for you!


INGREDIENTS

FOR THE PIE CRUST

6 Tablespoons unsalted butter, chilled

1 1/2 cups all-purpose fl our

1 teaspoon Kosher salt

1 Tablespoon sugar

1/3 cup shortening, chilled

3-4 Tablespoons ice water

Flour for dusting the counter top

FOR THE PIE

4 oz cream cheese, room temperature

1 15 oz can pumpkin puree

1/3 cup milk


1 teaspoon pumpkin pie spice

1 teaspoon vanilla

3 large eggs

41

INSTRUCTIONS

Start your grill on the smoke setting with the lid open for 4-5 minutes to establish the fire. Pour the whipping cream into a square baking dish, place on the grill grate and smoke for 25-30 minutes. Remove from the grill and refrigerate until chilled.

In a small saucepan over medium heat, simmer the bourbon until reduced by half (about 5-6 minutes).

Allow to cool.

Transfer the cream to a large mixing bowl and beat until stiff peaks form. Fold in the reduced bourbon, powdered sugar, and vanilla.

Serve chilled on top of your favorite dessert.

SMOKED BOURBON WHIPPED CREAMThe ultimate indulgent topping for pies, cakes, and ice creams this holiday season. Layer on those rich fl avors like wood smoke and bourbon to up the awesome level on any dessert you

serve.

Servings: 6-8Prep Time: 2 minutesCook Time: 40 minutes

INGREDIENTS

1 cup heavy whipping cream

1/4 cup good quality bourbon

2 Tablespoons powdered sugar

1/2 teaspoon vanilla

42

Smoked Maple Ice Cream with Pecans and Candied Bacon

43

INSTRUCTIONS

Start your pellet grill on the lowest smoke setting with the lid open for 4-5 minutes to establish fire. Turn the temperature setting up to 375 degrees. Close the lid and preheat for 10-15 minutes.

In a small bowl, combine the 1/4 cup brown sugar and 1 Tablespoon maple syrup to form a thick paste.

Line a sheet pan with aluminum foil and lay the strips of bacon on the pan. Spread about 1 Tablespoon of the paste on each piece of bacon using the back of a spoon.

Place the sheet pan on the grill grate and cook for 10 to 12 minutes (rotating the pan halfway through) or until the bacon is firm and glossy from the sugar.

Transfer the bacon to a cooling rack or plate and allow it to cool completely. When cooled, crumble your bacon into a bowl and set aside. Turn the heat on your pellet grill down to the lowest smoke setting.

In a 9x13 pan or dish, combine all of the ingredients for the ice cream. Whisk until all of the sugar dissolves. Place the pan in your pellet grill and smoke for 2 hours, stirring occasionally.

Raise the temperature on your grill to 250 degrees and, using a candy thermometer, cook until the temperature of your cream mixture reaches 170 degrees, stirring occasionally. Do NOT exceed 170 Degrees, and do NOT allow your cream mixture to boil.

Take your cream mixture off the heat and cool completely.

Pour your cooled ice cream base into an ice cream machine and chill according to manufacturer’s instructions.

When the ice cream mixture is frozen to your desired consistency, add in your bacon and the pecan pieces. Stir gently. You can serve immediately or freeze overnight for more firm ice cream.

SMOKED MAPLE ICE CREAMWITH PECANS AND CANDIED BACON

Yeah you’ve had ice cream… but have you ever had smoked ice cream?? Blow some of your family’s minds this holiday when you show up with the most memorable dessert ever. Smoke fl avor lends itself surprisingly well to sweet applications. My 4 year old boy emphatically de-

clared this ice cream, “suuuuuper yummy!” I hope you love this one as much as we do!

Servings: 4-6 peoplePrep Time: 5-10 minutesCook Time: 2 1/2 hours Freeze Time: 20-30 minutes at least, or overnight

INGREDIENTS

1/2 cup pecans, chopped

FOR THE CANDIED BACON

8 slices of bacon

1 Tablespoon pure maple syrup


FOR THE ICE CREAM

2 cups half and half

1 cup heavy whipping cream


1/3 cup sugar

1/3 cup maple syrup

1 teaspoon vanilla

1/2 teaspoon Kosher salt

1/4 teaspoon maple fl avoring (optional, but recommended)

44

Leftovers

45

INSTRUCTIONS

Melt the butter and olive oil in a large skillet and cook the shallots over medium heat (stirring occasionally) until they are soft and evenly browned.

When ready to cook, start your pellet grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the highest setting (400-425 degrees) and preheat, lid closed, for 10 to 15 minutes. Place the pizza dough directly on the grill and cook for 2-3 minutes on each side.

Remove the pizza dough from the grill. Spread the caramelized shallots on the dough and top with the sliced ham and asiago cheese. Crack the egg in the middle of the pizza.

Carefully return the pizza to the grill for an additional 5-8 minutes until cheese is melted, the dough is cooked through, and the egg whites are cooked thoroughly. You can cook until the yolk is to your desired doneness, but it is intended to be runny for dipping!

In a separate bowl, toss the arugula with the olive oil, salt and pepper.

Top the cooked pizza with the arugula. Slice directly through the egg yolk just before serving.

HAM AND EGG Artisan PIZZAIt’s the morning after your big holiday celebration and all of your people are straggling in begging for food. You’ve still got wrinkles in your fi ngers from last night’s dinner dishes and the last thing you need is a whole new pile up of pots and pans. Take breakfast prep outside

and whip up this ham and egg breakfast pizza with your leftovers.


INGREDIENTS

1 Tablespoon olive oil

1 Tablespoon unsalted butter

2 shallots, sliced

1/2 cup cubed ham

1 large egg

1 cup shredded asiago cheese

1 cup arugula

2 teaspoons extra virgin olive oil

Salt and cracked black pepper

1 refrigerated pizza crust

46

Prime Rib French Dip

47

INSTRUCTIONS

Cook the au jus gravy according to package directions. Keep warm.

Start your pellet grill and turn the temperature setting up to the highest setting (about 400-425 degrees.) Allow 10-15 minutes for your grill to pre-heat.

Slice all of your rolls in half and spread the cut sides with the softened butter. Place buttered side down on the grill grate and cook for 4-5 minutes until the rolls are toasty.

Flip the rolls over and layer one side of each roll with some of the horseradish cream sauce and 1/2 cup of the sliced prime rib. Place 2 pieces of cheese on the other side of the roll. Cook for an additional 3-5 minutes until the cheese is melted.

Fold the sandwiches closed, slice in half and serve with the warm au jus for dipping.

PRIME RIB FRENCH DIPThere is nothing more classic than sandwiches for lunch the day after a holiday. At my mom’s house, we all gather around her island slicing off hunks of prime rib from the night before and loading it all into the leftover rolls. This year, grab a bag of crusty rolls and a packet of au jus gravy mix while you’re doing the rest of your holiday dinner shopping so you’ll be ready

for a simple lunch without a trip to the store.

Servings: 6 peoplePrep Time: 5 minutesCook Time: 5 minutes

INGREDIENTS

6 crusty sandwich rolls

3 pounds smoked prime rib, sliced thin (using the recipe on page 34)

6 slices mild cheese cut in half (we like muenster or swiss)

3 Tablespoons softened butter

2 Tablespoons horseradish cream sauce (if desired)

1 packet au jus gravy mix

48

INSTRUCTIONS

Melt the butter in a large saucepan over medium heat. Add the onion, celery, and carrots and cook 3 to 5 minutes, or until the onion is translucent. Stir in the flour and cook for an additional minute or two.

Add the stock and milk and bring to a boil. Turn down the heat and add the peas, thyme, sage, and turkey meat, and simmer for 5 to 10 minutes. Add salt and pepper to taste.

Coat one large casserole dish with cooking spray. Carefully pour the turkey vegetable mixture into the large dish. Unroll the puff pastry sheet on a lightly floured countertop. Let thaw slightly and place the entire sheet of pastry on top of the filling and crimp the edges of the pastry to the pan. Make several small slits in the center to let the steam escape. Brush lightly with the egg wash.

When ready to cook, start your pellet grill on the smoke setting with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the highest setting (400-425 degrees) and preheat, lid closed, for 10 to 15 minutes. Bake the pot pie for 30 minutes, or until the puff pastry is nicely browned and the filling is bubbling.

Allow to cool for a few minutes before serving.

TURKEY POT PIEIf you play your cards right during the holidays, you’ll have a healthy dose of leftover turkey just begging to be made into something amazing. This turkey pot pie elevates those leftovers into an elegant meal without too much extra eff ort. Pot pies are warm, comforting, and stick to

your ribs to carry you through the rest of winter.

Servings: 4Prep Time: 15-20 minutesCook Time: 30 minutes

INGREDIENTS

3 Tablespoons butter

1 small to medium onion, diced

1 stalk celery, diced

1-2 carrots, peeled and diced

3 Tablespoons fl our

2 cups chicken stock

1 cup cream or milk

1-1/2 cups frozen peas, thawed

1/2 teaspoon thyme

1/4 teaspoon sage

3 to 4 cups cooked skinless turkey meat, diced into cubes

Salt and freshly ground black pepper

Flour for dusting the counter top

1 sheet of frozen puff pastry

1 egg, beaten with 1 Tablespoon of water

49

Turkey Stuffing Bacon Bombs

50

INSTRUCTIONS

Start your pellet grill on the smoke setting with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 375 degrees.

While the grill preheats for 10-15 minutes, assemble your stuffing bombs.

Start by filling the palm of your hand with approximately 1/4 cup of the stuffing. Use your thumb to create an indentation.

Fill the indentation with a heaping Tablespoon of the shredded turkey and then close the stuffing all around and form into a ball.

Wrap the ball of stuffing with a half a piece of bacon and hold in place with a toothpick, if necessary.

Repeat until all of the bombs are made.

When ready to cook, place the stuffing balls directly on the grill grate and cook for 25-30 minutes, turning as needed, until the internal temperature of the bombs reads 165 degrees and the bacon is crisp.

Remove the bombs to a serving platter and serve with leftover cranberry sauce or gravy for dipping.

TURKEY Stuffing Bacon BombsThis is probably my most favorite way to use up those holiday leftovers. These little bombs always surprise people when they bite into the stuffi ng and discover tender shredded turkey inside.

It’s all of the best parts of Thanksgiving in one big bite!

Servings: 12 stuffi ng bombsPrep Time: 5 minutesCook Time: 25 minutes

INGREDIENTS

1 cup shredded cooked turkey

3 cups prepared stuffi ng

6 pieces bacon, cut in half

Leftover cranberry sauce or gravy, for dipping

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ABOUT THE AUTHORI’m Susie and I love/obsess over all things grilled. My love aff air with food started in the back of our family restaurant near Bryce Canyon, Utah. I learned how much a good meal (especially a perfectly cooked steak) could impact people’s moods. As a young mom, I found that a tasty meal had a similar aff ect on the moods of my family and cooking quickly became a hobby I enjoyed. I haven’t always grilled. (My fi rst propane grill was actually a free gas grill I picked up on Craig’s list.) But, after stumbling into a job as a freelance food writer for a grill manufacturer, grilling became a passion! I realized that I was capable of harnessing the heat to prepare unique, fl avorful, and healthful meals for my family.

Getting the courage to leave the kitchen and head for the patio changed the way I looked at food. Everything went from, “I could probably make that recipe” to… “How can I cook this on the grill?!” I’ve taken many steps and learned lots of hard lessons about outdoor cooking so you don’t have to. I journal all of the tips and tricks I’ve learned as well as loads of recipes over at www.heygrillhey.com.

Follow along as I share my ever expanding knowledge and become master of the outdoor domain. From steaks to salads, every recipe I post on my site has been cooked, consumed, and captured on camera by your’s truly. It has also been certifi ed delicious by my super qualifi ed taste testing team which includes (but is not limited to): my hilarious, talented and amazingly supportive husband AKA The Todd, my 3 kids, my mom, dad, brothers, sisters, and any neighbor within range when I’ve got more food than I can consume without needing to have my stomach pumped.

In August of 2015 I had the most incredible opportunity to travel to NYC and go for a Guinness World Record for the longest grilling marathon by a team. We smashed the old record and grilled consecutively for 34 hours and 35 minutes. I met Tyler Florence, Susie Fogelson, and Rob Bliefer (the exec chef at Food Network) and left with a consuming desire to have a cooking show! I’m working toward my dream by doing as many cooking segments on local shows as I can to build up some experience and cooking non stop to sharpen my skills. I think if you put your dreams out there, you’re already one step closer to accomplishing them! So here it is, universe…. let’s make it happen!

THANKS!This book would not have been possible without the support, encouragement, and mind blowing design skills of my amazing husband Todd. He eats my food and tells me I’m pretty and is always pushing me to follow my passions. He’s also an epic dad to our three cute kiddos who make every meal we share memorable. Thanks to my family and friends who have to listen to my near constant ramblings about all things grilled and still hang out with me. Also, a big thanks to my friend Brooke at Brooke Moon Photography for the photos of yours truly. Love you all!

xoxo

SusiE

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COPYRIGHT Notice:All contents copyright C 2015 by Hey Grill, Hey LLC. All rights reserved. No part of this document or the

related files may be reproduced or transmitted in any form or by any means (electronic, photocopying,

recording, or otherwise) without the prior written permission of the publisher.

Limit of Liability and Disclaimer of Warranty: The publisher has used its best efforts in preparing this book, and the information provided herein is

provided “as is.” HEY GRILL, HEY LLC. makes no representation or warranties with respect to the

accuracy or completeness of the contents of this book and specifically disclaims any implied warranties

of merchantability or fitness for any particular purpose and shall in no event be liable for any loss of

profit or any other commercial damage, including but not limited to special, incidental, consequential, or

other damages.

Sharing this Document:There was a lot of work that went into putting this document together. I can’t tell you how many

countless hours were spent planning, shopping, cooking, photographing, editing, writing, designing and

compiling each of these recipes. That means that this information has value, and your friends, neighbors,

and co-workers may want to share it.

The information in this document is copyrighted. I would ask that you do not share this information with

others-you purchased this book, and you have a right to use it on your system. Another person who has

not purchased this book does not have that right. It is the sales of this Book that makes the continued

publishing on www.heygrillhey.com possible. It should go without saying that you cannot post this document

or the information it contains on any electronic bulletin board, Web site, FTP site, newsgroup, or … well,

you get the idea. The only place from which this document should be available is heygrillhey.com If you

want an original copy, visit the purchase page at

www.heygrillhey.com/holiday-recipes-ebook

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