The addition of mesquite smoke to fall vegetables creates a hearty vegetable soup that is so delicious (and very comforting). For this recipe, you can adjust the amount of smokiness by covering the vegetables with foil while they roast or choosing to leave them uncovered, depending on your preference.Preparation1. Set your grill to smoke mode...
This soup delivers elegance, comfort, and taste in one bowl. The convection action of the Memphis Wood Pellet Grill is perfect for roasting cauliflower. Make sure to turn your cauliflower a few times as it roasts to ensure a golden brown surface on all sides. It is the browning of the cauliflower that gives such...
Smoking fresh sausages for an easy meal is a no-brainer. When we smoke Italian sausages we always do a few extra so we can make a hearty sausage and bean soup a few days later. Commercially prepared fresh Italian sausage is usually available in either spicy or mild varieties so let your taste buds be...
My dad used to call this a good old Irish stew. His version would include only onions, potatoes, lamb (sometimes mutton) and broth, with a bit of salt and pepper for seasoning. He was a purist! Today I still keep it simple but like to add a carrot or two and sometimes a bit of...
On rare occasions we have some leftover smoked brisket, and when this happens we know it’s time for a big pot of chili. For this recipe we use pre-cooked canned beans and stewed tomatoes so everything comes together quickly. A long slow simmer on the stove-top, the occasional stir and with very little effort the...
Two recipes in one: Savory chicken soup with Memphis-made tortilla strips!Cook Time:20 minPreparation1. To make the tortillas, mix the masa harina and warm water together in a bowl using your hands. Note: this mixture will start off crumbly, but keep mixing and it should start to combine.2. After the mixture begins to stick together, knead...
A bistro-esque soup no one will believe you made yourself (in under 25 minutes). We promise your Memphis won’t tell. And if you want to make this vegetarian-friendly, just substitute your chicken stock for vegetable stock. Cook Time:40 minPreparation1. In a large bowl, toss your kale leaves with a little bit of olive oil, salt...
Who says soup is only for winter? This recipe is a healthy way to use all those great, fresh vegetables from your garden.Cook Time:20 minPreparation1. Put peppers on grill, turning every few minutes until lightly charred on all sides.2. Chop peppers and chop and seed tomatoes.3. Blend everything (minus frozen vegetables) in a blender, adding...
