Recipe Category

Beef

Slow-smoked Brisket By Elizabeth Karmel

The key to roasting brisket is to set it directly on the cooking grates. This elevates the brisket and allows the air to rotate around the meat. Don’t be tempted to cook it in a pan, or it will sit in its own juices and steam. Placing it directly on the cooking grates, it..
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Ginger Chipotle Beef

This slow-cooked roast is tremendously versatile; it can be served over rice, or noodles or as we've done here - tacos! We jacked the smoke flavor on this one by pre-grilling the bell peppers, but to shorten the preparation time, feel free to use a jar of red peppers. Removing..
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Filet Mignon

There's very little prep required when Filet Mignon is on the menu. We advise keeping it simple. A sprinkle of salt and a grinding of fresh pepper and these beauties are ready for the Memphis. Cut from the tenderloin, this steak is very tender. Ideally, it's never cooked..
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Glazed Corned Beef Braised In Guinness With Cabbage

For us the mere mention of corned beef and cabbage conjures up sweet childhood memories of Sunday dinners. Back in those days, the delightful meal was prepared expertly in a wood cook stove. Today the tradition remains alive for our family with the help of the Memphis Wood Pellet..
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Memphis Pot Roast

Here’s a perfect meal for curing the mid-winter blues. When in need of some old fashioned comfort food what could be better than a traditional pot roast supper; tender, falling apart beef served next to creamy mashed potatoes with thick brown gravy poured over top. Best of..
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The Juicy Lucy – A Game Changer

The Juicy Lucy is standard fare on many restaurant menus in Minneapolis. Anyone who loves the classic hamburger with cheese will quickly become a fan. Credit for this culinary delight goes to both Matt's Bar and the 5- 8 Club in Minneapolis. Both establishments claim responsibility..
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Wisconsin Beer Brat

Today we're bringing out one of Wisconsin's most famous dishes; the Beer Brat. This recipe combines the hoppy and aromatic flavors of beer with the char of a grill. We here at Memphis really like this recipe off our grill because of the unmatched wood fire flavor it..
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Philly Cheesesteak Sandwich

Today we are celebrating the sandwich everyone associates with Philadelphia: the delicious and highly prized Philly Cheese Steak Sandwich. Now the cheese choice for this sandwich seems to be the subject of much debate. Today we’ve gone with provolone, but melted pepper jack..
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Korean Bbq Short Rib Tacos

Originally the brainchild of Chef Roy Choi, this taco, a fusion of Korean-Mexican food has quickly become the popular choice for LA customers in the street food trade. Treat yourself and friends to the Memphis Wood Fire Grill's delectable version of this champion taco.
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The Perfect Cheeseburger

Grilling the perfect burger comes down to the freshness of your ingredients. Using freshly ground beef and freshly sliced toppings ensures a flavor profile that pops. The pellet wood notes that the Memphis brings to burgers will wow anyone lucky enough to have a bite.
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Project Smoke – Prime Rib

Watch Steven Raichlen's as he walks you through his reverse-seared Prime Rib recipe on a Memphis Wood Fire Grill.
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Memphis Strip Steak: Smoked & Seared

When choosing your steaks, look for well-marbled meat and make sure the steaks are at least 1” – 1 ½” thick. Using the versatile cooking methods available with our Memphis Wood Pellet Grill ensures a flavorful outcome. We start by lightly smoking the steaks at a low temperature..
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Smokey Meatball Appetizer

Hot off the grill, these easy meatball appetizers are a crowd pleaser. Do all the prep ahead of time, and then pop them on the Memphis before your guests arrive!
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Three Bean Chili With Smoked Brisket

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..
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Steven Raichlen’s Chipotle Rubbed Tri-tip

A deliciously smoky take on a classic (and yet highly under appreciated) cut of beef - the tri-tip. This is an exclusive Memphis Wood Fire Grills recipe from the renowned BBQ author and host, Steven Raichlen, for his new show, Project Smoke.
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