No matter whether it’s slow cooking or quick griddling, your Recteq wood pellet grill will deliver delicious results. Our extensive library of recipes combined with temperature controls makes your Recteq an invaluable extension of your kitchen.
Create an unforgettable dining experience with this grilled ribeye recipe. Thanks to reverse sear technology, your meat will feature an attractive crust and medium-rare interior for an unforgettable bite!
Grilled Ribeye
Ribeye steak is an easy way to add flavorful texture and marbling to your plate, featuring the rib section of the cow and best served at medium rare. Perfectly suited to grilling, this versatile cut can pair perfectly with nearly any side dish.
Thicker steaks like ribeye require longer to cook through without overdoing it on the inside, making ribeye ideal for grilling at high heat for searing then moving to indirect heat to finish cooking.
Before grilling, always bring steaks up to room temperature before grilling for even cooking and to ensure an evenly juicy texture. Grilling at too cold a temperature often results in outside charring before the inside is fully done; resting allows moisture to redistribute evenly in the meat for an authentic texture.
ReverseTomahawk Steak
Tomahawk steaks are among the more luxurious cuts of meat, yet still taste incredible and make an eye-catching presentation. A tomahawk is made up of tender rib meat still connected to its long rib bone which creates its signature “tomahawk” shape when cut into slices.
Cooking thick cuts of meat such as tomahawk steak using the reverse sear technique is an ideal way to ensure it reaches your desired doneness without overcooking its outer surface. This technique involves slowly cooking over indirect heat until reaching an internal temperature of around 105 degrees and then searing over direct high-heat, creating an irresistibly crispy exterior surface of steak.
For this recipe, we seasoned our two-inch thick tomahawk with Chef Greg’s 4 Letter Rub and Ben’s Heffer Dust for an irresistibly delicious crust.
Smoked Ribs
Smoked spareribs are an easy and delicious addition to the smoker, and these classic spareribs will surely impress. Try serving them alongside creamy potato salad, spicy bean casserole or no-knead jalapeno cheddar bread!
Depending on desired flavor profiles, apply a light coat of sauce on both sides before seasoning with Ron’s Screamin’ Pig Rub and Rossarooski’s Honey Rib Rub before placing the meat bone side down into your smoker for 2.5 to 3 hours of smoking time.
Once done, wrap in foil and continue smoking for another hour to reduce evaporative cooling and increase cooking speed for tenderer meat. It is essential to understand the individual characteristics and features of your smoker as each will respond differently when exposed to different temperatures or cooking times; each smoker can have unique qualities or hotspots.
Grilled Salmon
Salmon is one of the easiest fishes to grill. It cooks quickly and requires minimal effort, making it perfect for an effortless weeknight dinner or party event.
Salmon cooks best with an elegant blend of flavors that bring out its natural characteristics, from classic herby seasonings like paprika or garlic powder, Old Bay seasoning or Cajun spices, fajita seasoning or chili powder as well as other spicy options like chili powder.
Grilling salmon can be made simple with these helpful tips: oil, salt and pepper the skin side to help it crisp up on the grill; grill first flesh-side first before flipping to grill until an instant-read thermometer reads 120 degrees F in the center of each fillet; serve with hearty side dishes such as Grilled Sweet Potato Fries or Roasted Vegetables as sides.
BBQ Chicken Pizza
Doing it yourself and incorporating this tasty pizza recipe into your regular family menu will save time and money while satisfying everyone’s hunger for something different! Your tastebuds will love its sweet tang of BBQ sauce, meaty chicken pieces, vibrant red onion pieces, smoky gouda cheese and fresh cilantro that tops everything off.
This simple, no yeast pizza comes together quickly and can accommodate any taste! Plus, you can make it ahead and store it in the fridge so it’s ready when dinner rolls around on busy weeknights.
Roll or stretch the dough into a circle, and spread with 14 cups of barbecue sauce, leaving a 1-inch border. Add chicken, cheese and onions before baking until crust is golden and cheese bubbling; remove from oven and sprinkle with cilantro before cutting into serving pieces.