Recipe Category

Veggies

Roasted Cauliflower Soup

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..
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Roasted Beet Salad With Goat Cheese And Toasted Pecans

I like to serve this salad on individual plates for a light lunch. The deep earthy taste of roasted beet root combines well with a full flavored goat cheese and acidic balsamic dressing. Creamy chevre (goat cheese) works best for this salad. The toasted pecans add richness and..
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Baba Ganoush Smoked Eggplant Dip

While many believe it is an acquired taste, here’s a great way to introduce eggplant into your family’s diet. The pungent flavor of garlic along with a slight touch of lemon makes this smoked eggplant dip hard to resist. Serve with pita chips as an appetizer or alongside..
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Smoked Cabbage with Bacon and Onion Stuffing

There is more to a cabbage than mere coleslaw. Here’s a fantastic recipe for a tasty side dish that you can smoke for a few hours at a low temperature then finish in the Memphis. When smoking a pork butt, we often partner it with a stuffed whole cabbage. Follow the recipe..
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Memphis Grilled Brussels Sprouts

These Brussels sprouts are delicious, totally simple to make and full of flavor. Can’t beat that combo! The tasty green orbs go from grill to table with next to no fussing and take less than 5 minutes to prep. You can either grill them threaded on skewers or bake them in a..
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Sweet Potatoes: Maple-glazed & Roasted

This recipe for maple glazed sweet potatoes is great for Thanksgiving dinner because you can you can make it a day ahead. Simply keep the roasted sweet potatoes covered and refrigerated until you need them just before dinner time. Reheat, uncovered, in the Memphis for approximately..
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Breakfast Strata

For Sunday brunch, or any time you have a gang to feed in the morning, a strata made with eggs, cheese and whatever else is an easy choice. The strata shown here was made with caramelized onions and nicely aged cheddar; simple and straight-forward. On other occasions we’ve..
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Grilled Vegetable Salad

Grilled vegetables make a superb salad. The light charring adds an extra layer of flavor to these delicious veggies while the balsamic vinaigrette imparts a bright note and the tang required to counterbalance the sweetness of the fire roasted vegetables. You can serve the salad..
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Old Fashioned Baked Beans

This is how my mom made baked beans and today I still use this tried and true recipe. There will be some smoke inside the Memphis due to the low cooking temperature, so be aware that whatever type of bean pot you use, it will require a bit of extra cleaning afterwards. It’s..
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Roasted Peppers

This article describes the basic technique we use to char/roast peppers on the Memphis Pellet Grill. We are also providing a simple recipe for marinating these roasted peppers for a perfect antipasto offering. While you can get away with a short marinating period, we like to..
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Roasted Root Veggies

This time of year autumn bounty from gardens abound. We love roasting root veggies on the Memphis wood fire pellet grill. This cooking method deepens the flavors and brings out the natural sweetness of most root vegetables. They are the perfect accompaniment to a beef or pork..
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Cheesy Smashed Potatoes With Bacon

A great dish to make, and leftovers can easily be heated when you’re in a hurry (or just craving delicious comfort food).
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Memphis Oven-fried Potatoes

Healthier than deep-frying, oven-fried potato wedges still satisfy that desire for crunchy on the outside, tender on the inside. And if Parmesan isn’t to your liking, you can trade out for cheddar cheese and dip in ranch for an extra kick.
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Smoky Pecan Salad For Two

Add some Memphis flair to your humdrum salad with smoky cayenne pecans and grilled red peppers.
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Memphis Black Bean Burgers

For when you want to mix up your normal burger routine. These ingredients make 8 burgers and thanks to Eric B. for the recipe!
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