Grilled Venison Tenderloin | Golden's Cast Iron Cooker

Course Main Course
Cuisine Steak

Ingredients
  

FOR MARINADE:

  • 1/3 cup Worcestershire Sauce
  • 1/3 cup Soy Sauce
  • 1/3 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 2 tablespoons Minced Garlic
  • 1 tablespoon Coarse Ground Black Pepper
  • 1 tablespoon Heath Riles BBQ Garlic Butter Rub

FOR RED WINE MUSHROOM CREAM SAUCE:

  • 1 small container fresh sliced Mushrooms
  • 1 tablespoon Minced Garlic
  • 3/4 cup Red Wine
  • 1/2 cup Heavy Whipping Cream
  • 2 tablespoons butter

Instructions
 

  • Trim venison tenderloin and cut into medallions.
  • Make marinade (ingredients above) and allow meat to marinate for a minimum of 4 hours. It is ok to marinate overnight or up to 24 hours.
  • Once ready to grill, get grill up to temp. Our Golden's Cast Iron Cooker was around 450º-500º.
  • While grill is heating up, take medallions out of marinade and season with Heath Riles BBQ Hot Rub and Heath Riles BBQ Simple Citrus Rub on both sides.
  • Get ingredients ready for Red Wine Mushroom Cream Sauce if you plan to cook on the grill like Heath did. We cooked this sauce in a cast iron skillet.
  • Cook medallions on grill until an internal temperature of 125º-130º is reached. Remove from heat.
  • Make Red Wine Mushroom Cream Sauce if you wish. Allow medallions to rest for at least 10 minutes before eating.
  • Once your sauce is done and your meat is rested, ENJOY!

Video

Notes

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Hot Chicken Halves | Outlaw Smoker

Course Main Course

Instructions
 

  • Get smoker up to 275º-300º. We used the Outlaw Stick Burner with Hickory wood for this cook!
  • Coat chicken halves with olive oil. Season with Chicken & Hot Rub.
  • Cook until about 150º-155º and then sauce with above recipe.
  • Allow chicken to keep cooking until reaching 163º-164º on the breast and 170º-175º on the thighs and legs. We had a total cook time of 2.5 hours.

Video

Notes

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Smoked Pecan Pie | Pellet Grill

Ingredients
  

  • Pie Crust unbaked, we used store bought, feel free to make your own
  • 3 eggs beaten
  • 1 cup light corn syrup2 tablespoons melted butter
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans

Instructions
 

  • 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".

Video

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Smoked Honey Pecan Turkey | Pellet Grill

Ingredients
  

For Injection:

Instructions
 

  • Get pellet grill (or any smoker) up to 300º. We used apple pellets for this cook.
  • Inject turkey (injection ingredients listed above)
  • Season turkey with Heath Riles BBQ Everyday Rub.
  • Mix 1/2 cup of Heath Riles BBQ Honey Rub and 1/2 cup of Heath Riles BBQ Pecan Rub, mix well and season turkey with mixed rubs.
  • Cook turkey for 1 hour and spray with cooking spray again. We chose to spritz the turkey every 30 minutes after the first hour.
  • Cook until breast reaches 165º. Let the turkey rest for 15-20 minutes before slicing.

Video

Notes

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Honey Butter Turkey Breast | Pellet Grill

Course Main Course
Cuisine Turkey

Ingredients
  

For wrap

  • Stick Butter 1 stick for each breast that you are cooking
  • Honey

Instructions
 

  • Get pellet grill (or any smoker) up to 325º. We used pecan pellets for this cook.
  • Season turkey breast, we left the casing / netting on.
  • Cook for 1 hour and then spray with butter.
  • Put ChefAlarm in smallest turkey breast (if you are cooking more than one) and set it to 140º-145º. If you don't have a ChefAlarm, you can check with an internal thermometer at your discretion.
  • Once turkey breast reaches temp, remove the casing / netting from each breast, wrap each breast with 1 stick of butter and coat it with honey.
  • Return wrapped turkey breast to grill / smoker and cook until the internal temperature reaches 160º-165º.
  • Remove turkey breast from grill once temperature is reached and allow them to rest for at least 30 minutes.
  • Slice and enjoy!

Video

Notes

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Smoked Chili Cheese Queso | Pellet Grill

Course Appetizer

Ingredients
  

  • 1 cup finely chopped onion
  • 1/3 cup chopped fresh cilantro
  • 1 poblano pepper chopped
  • 2 lb Velveeta Cheese 1 large block
  • 1 8 oz bag Tillamook Mexican Blend Shredded Cheese
  • 1 lb sausage cooked and drained (we used mild)
  • 2 cans Original Rotel
  • 1 can Chili with no beans we used Hormel
  • 1 8 oz block of cream cheese
  • 2 tbsp Heath Riles BBQ Beef Rub
  • 2 tbsp Heath Riles BBQ Garlic Jalapeño Rub

Instructions
 

  • Get pellet grill up to 300º. We used the Traeger Timberline 1300 with Hickory Pellets.
  • Mix all ingredients in a large pan.
  • 3 .Place on grill for 45 minutes. Stir ingredients together.
  • Cook for another 30 minutes, stir again.
  • Cook for another 30 minutes until all ingredients are melted and combined well. This is a total cook time of 1 hour and 45 minutes.
  • *NOTE: if you want your dip to be thinner, you can add a little milk to achieve the consistency of your choice.

Video

Notes

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Honey Chipotle Citrus Salmon | Big Green Egg

This easy recipe is a crowd pleaser. We used a simple recipe for a citrus infused Salmon and smoked it on our Big Green Egg, with just a hint of spice with our Honey Chipotle Rub.
Prep Time 15 mins
Cook Time 15 mins
Resting Time 5 mins
Course Main Course
Cuisine Salmon
Servings 2 people

Equipment

Ingredients
  

Instructions
 

  • DIRECTIONS:
  • 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.
  • Top salmon with salsa

Video

Keyword BBQ, Big Green Egg, Salmon
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French Bread Pizza | Pellet Grill

This is a classic recipe of a French Bread Pizza but we a twist, we kicked it up a notch with home made Pepperonis from Cheshire Farms. We finished these off on the Traegar Grill.
Prep Time 10 mins
Cook Time 15 mins
Resting Time 10 mins
Total Time 35 mins
Course Main Course
Cuisine Pizza
Servings 2 people

Ingredients
  

Instructions
 

  • Get Traeger Pellet Grill to 400º (we used Hickory pellets)
  • Slice French bread into halves
  • Spoon / Spread pizza sauce of your choice onto French bread
  • Layer mozzarella cheese (use as much or as little as you'd like)
  • Top with parmesan cheese
  • Top with Heath Riles BBQ Garlic Butter Rub (as much as you desire)
  • Top with Cheshire Pork sliced pepperoni (you will have to slice this yourself)
  • Place French bread pizzas on Traeger grill at 400º and cook for 15-20 minutes until desired doneness is reached!!

Video

Keyword Cheshire Farms, Pizza, Traegar
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Smoked BBQ Carnitas Tacos | Pellet Grill

We took our own spin on Smoked BBQ Carnitas Tacos using some of our signature rubs all on the Traegar Pellet Grill with pitmaster Heath Riles
Prep Time 30 mins
Cook Time 1 hr 30 mins
Resting Time 30 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Tacos
Servings 2 people

Ingredients
  

Instructions
 

  • Cube pork butt into small pieces
  • Cook on Traeger (or grill of your choice) at 300º for 1.2-2 hours
  • Add cubed pork to a bed of sliced onions and peppers, add chicken stock and Heath Riles BBQ Tangy Vinegar Sauce.
  • Braise for 1 hour and check for tenderness. Once meat is tender, let it rest for 20-30 minutes and then shred for tacos.
  • Build your taco to your liking. ENJOY!

Video

Keyword Carnitas, Tacos, Traegar
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New Orleans Style BBQ Shrimp | PK Grill

This New Orleans Style BBQ Shrimp is absolutely fantastic, even better it is a quick meal that will certainly impress the crowd. We used our signature spices on the PK Grill.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine Seafood
Servings 2 people

Ingredients
  

INGREDIENTS FOR SHRIMP MARINADE

INGREDIENTS FOR PAN SAUCE FOR SHRIMP

ADDITIONAL INGREDIENTS IF DESIRED

  • Parsley
  • Chopped Green Onions
  • White Rice
  • Sliced French Bread

Instructions
 

  • 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.

Video

Notes

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.
Keyword GrillGrates, PK Grill, Shrimp
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