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In my opinion a pork shoulder is usually served best when it is falling apart and slathered in BBQ sauce but since one only needs so much pulled pork leftovers in the freezer, I decided that this 9 pounder would be smoked and barbecued on the pellet grill to a sliceable 170°.  It turned out just right, very tender with plenty of moisture all the way through.  Our side dish was Roasted Root Vegetable Candy, a delicious recipe by Ree Drummond.

If you want to stay up later on a Friday night and have some great pulled pork for lunch on Saturday then give this recipe a try.  You can start this anytime of course, just know that the total cook time is around 15 hours.  This recipe calls for fresh pressed apple cider, but apple juice from the store will work just fine.

At a recent wintertime gathering with lots out-of-town family, we needed something easy, delicious, and filling for our evening meal.  So when we came in from sledding, we powered up the Kuma pellet grill and modified some Papa Murphy’s pizza in a most delicious way.  My sister brought a gourmet vegetarian family sized pizza, I brought some string cheese, and when they were put together and cooked on the grill , it was awesome!  Reminiscent of their favorite brick-oven style restaraunt back home… only better!  …or so I heard from appreciative partakers.  Give it a try- the preparation is simple, the presentation is impressive, and the taste is superb!

Recently I was given two small 1lb. bags of Jack Daniels grilling charcoal as a gift.  I quickly emptied out my hopper and threw these precious gems in to see how they cooked.  The burgers tasted great but when I found out that 1lb. is about $10 on amazon, those burgers became a once in a lifetime experience. I highly recommend my second attempt which also tasted great and was a much more economical way to use a special bag of pellets.

A little salt and pepper is all you really need for a great t-bone steak but, if you want to try something different, this recipe is adds an nice tangy kick to an already great cut of meat.  The red wine vinegar and feta compliment each other very nicely in this simple and quick vinaigrette.

Slow smoked beef roast, pulled and piled high on a buttery sourdough roll and topped with melted provolone cheese and a mixture of sautéed mushrooms and onions.  The chuck roast used in this recipe is an economical cut of meat that you can slowly cook to tender perfection.

These juicy chops grill up in about 30 minutes and will leave you wondering why you ever put a pork chop in the oven.  Grab an extra thick cut of chops for this recipe and get ready for a zesty kick.