Pie Crustunbaked, we used store bought, feel free to make your own
1cuplight corn syrup2 tablespoons melted butter
1cuplight brown sugar
1 1/2cupschopped pecans
Get pellet grill (or any smoker) up to 350º, we used apple pellets for this cook.
Combine eggs, corn syrup, butter, sugar & vanilla in a large bowl and mix together.
Stir in chopped pecans.
Pour mixture into pie shell.
Place pie on grill for 1 hour before checking. After one hour, check pie to see if the inside is only slightly jiggly. (we ended up cooking our pie for 1 hour and 10 minutes, cooking times will vary at different altitudes)
Cool completely before serving so the middle is "set".
Season fresh pineapple slices with Heath Riles BBQ Simple Citrus Rub.
Grill pineapple approximately 5 minutes total (2.5 minutes on each side).
Assemble salsa - avocado, lime juice, cilantro, red onion and diced pineapple slices (once charred), Heath Riles BBQ Simple Citrus Rub to taste and a splash of Olive Oil; place in refrigerator to chill
Make sure GrillGrates are sprayed good with oil.
Coat both sides of salmon with olive oil. Season flesh side of salmon with Heath Riles BBQ Simple Citrus Rub and then Heath Riles BBQ Honey Chipotle Rub.
Place salmon on Big Green Egg (or grill of choice) skin side down.
Cook for approximately 15 minutes at 500º. Pull once salmon reaches a temperature of 130º.
Place butter in cast iron skillet on the hot grill, once melted add onions and peppers. Once onions and peppers are caramelized, add other ingredients to skillet.
Grill shrimp for 30 seconds on each side and then add to your sauce mixture. Cook an additional 5-10 minutes until shrimp is done and sauce thickens. Garnish with parsley and green chopped green onions if desired. Serve over a bed of white rice with toasted French bread.
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