BBQ Recipes & Tips

      Independent Smoking Meat Recipes

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   CookinPellets® Burger Cook Out Additional Tips

    Generous 150grm Size Patties - Buy or Homemade - Season to Taste
    Patties to be Larger than the Bun - Fills Bun after Cooking & Shrinkage
    Pellet Grill 350F - 175C. Place Patties when up to Temp - Right Hand Area
    Cook Total 20mins - Medium/Medium Rare - or Longer for more Well Done
    Turn Once after 10 - 15 mins. Use Searing Plates for great Searing Marks
    Slow Cook at 275F - 135C  for Longer for increased BBQ Smoke Flavours

    Premium Perfect Mix Pellets will give Nice BBQ Smoky Flavour
    Premium Hickory Pellets will give a Heavier BBQ Smoky Flavour


For ANY Food begging for Onion Sauce! - Roasted Sweetcorn, Sausages, Burgers & such.
After your 1st Cook Session - maybe double or more the quantities - Bottle & Store?

Sauce Ingredients:
6 Onions, Sliced
4 Bay Leaves Whole
6 Garlic Cloves, Sliced
6 tbsp Veg Oil
2 tbsp of Anchovies
2 tbsp Worcestershire Sauce
100grm Dark Muscovado Sugar 
300ml White Wine Vinegar.

Frying Pan - Heat some Oil - Add Onions NO SALT -  Cook in Batches - Caramelise. Don't overload pan.
All onions back into Pan. Add Garlic Cloves, Bay Leaves, White Wine Vinegar & Muscavado Sugar
Bring to Boil - Simmer for 25mins - Cook Ingredients - Add White WINE if mixture starts to 'catch' on Pan Base
Remove Pan from Heat - Allow to Cool - Remove Bay Leaves, Add Worcestershire Sauce & Anchovies - BLEND 
Sieve - Fine Mesh. Chill. Bottle if the sauce is to be used again
Make a larger batch next time - keep chilled in the Fridge


BBQLamb-Rub      BBQLambCooked       BBQLambSliced


1 tbsp of each:
Onion Salt, Garlic Powder, Hot Paprika, Thyme, Basil + 2 tbsp of Cumin

Mix Rub Powders Together. 
Massage Oil onto the Lamb - Massage prepared Rub onto the Oiled Lamb.
Oil helps cook the Herbs & Spices Rub during BBQ Cook

This Recipe used PREMIUM PERFECT MIX PELLETS - Try PREMIUM HICKORY for outstanding Smoke Flavour

Set Rec Tec RED BULL® BBQ GRILL Temp to 225F (+ Xtra Smoke)
BBQ Roast for 6 hours checking core temp from time to time. Finished Meat Core Temp maybe 145F (70C) 
This will give Medium Cook - Pink Lamb - Juices should run clear. 
Cook Longer if Well Done is preferred - to increase core temperature
Once cooked to your liking - allow to Rest, covered with foil - 30 minutes or more - prepare your Salads/Sides


PULLED LAMB -  Lamb Shoulder - Bone In

Rub Recipe:
1 x TableSpoon Cumin, 
1/2 Tspoon Oregano, 1/2 Tspoon Coriander, 1/2 Tspoon Cinnamon, 1/4 - 1/2 Tspoon Chilli Powder + Salt & Pepper
Vary to your Taste

Massage Oil onto Lamb - Apply Mixed Rub evenly - Set BBQ Grill Temp for 250F + Xtra Smoke

This Cook we're using PREMIUM PERFECT MIX Pellets - Cook for 9 hours or More - Finished Core Temp 200F - 205F
Meat Core Temp is higher than usual in Lamb Cook Recipes - to creat Pulled Lamb 
When Core Temp is reached - Remove from Grill - Wrap in Foils - Rest for up to 1 Hour
To serve - Cut into large pieces & Pull Lamb Apart
Serve with:
Onion Slices Pickled in Red Wine Vinegar & Maybe Burn't Onion Sauce - See Recipe above