It doesn’t get better than a smoked and glazed honey ham. Check that, yes it does by using a Kurobuta Ham from Snake River Farms. We’re taking that award winning ham, and glazing it with a mixture of dark corn syrup and Cherry Smoked Bee Local Honey for a salty-sweet, smoky treat.
Pellet Grill Pork Recipes
Create this crispy, salty, savory Italian classic with our Smoked Porchetta recipe. Start with two of our favorite cuts of pig – pork belly and pork loin. Then, create a mixture of garlic, rosemary, salt, black pepper and red pepper flakes. You’ll place the pork loin in the center of the belly, rubbing the garlic mixture into the flesh side of the belly and all over the loin. Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1-inch intervals. Place porchetta seam side down on the grill and smoke for an hour before bumping the heat up to 325 degrees until the roast hits 135 internally.
Don’t settle for that sad boxed stuffing from the store. Go with fresh flavor instead. Start with cornbread, then sauté a pound of sausage and add both to a cast-iron skillet. Add in sautéed onion and celery as well as an herb mixture and combine with eggs and milk. Finally, cook at 325°F for about an hour.
Smoked pomegranate BBQ sauce on baby back ribs? Yeah, you read that right. The Modern Proper went into the lab to make some truly unique ribs. With a 24-hour brine and a smokin' sauce, you can't go wrong with this sticky sweet combo.
Try our take on a Turkey meal staple with whatever bread you like for homemade wood-fired flavor. Just cut your loaf of choice in cubes and let it sit out uncovered overnight to dry out. Or if you’re crunched for time, toast it in the oven at 250°F for 30 minutes.
Stuff your own, with our homemade Jalapeño Cheddar Smoked Sausage recipe. Take two pounds of ground pork, fresh jalapeño’s, cheddar cheese and spices, and mix in a food processor. Stuff the meat mixture into hog casings and let dry overnight. Then, simply smoke the sausage on the smoke setting for up to three hours on the grill.
Ready to increase your knowledge of bacon? Well good, because Bacon Class 101 is in session at University of Traeger this week. Start with 2 pounds of pork belly. From there, create a cure from equal parts salt and brown sugar, with a dash of black pepper as well. Cover the pork belly and cure for 8 days, turning the belly over every two days, before taking it to the grill.