Extras - The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue - Peter Jautaikis

The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue - Peter Jautaikis (2016)

Chapter 6. Extras

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Artisan Take & Bake Pepperoni Pizza

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Delicious wood-fire-flavored pizza at home? Want to avoid cold, soggy delivered pizza? Then use your pellet smoker-grill for that crisp, piping hot, made-to-order, pepperoni or fully loaded combo pizza any time you want. When a craving for that pizza slice with your name on it rears its head and you don’t have any pizza dough handy, then by all means don’t hesitate: Get yourself a take-and-bake pizza from your favorite parlor or store, fire up the wood pellet smoker-grill, and satisfy those cravings. You’ll be amazed at the results.

Serves: 4

Prep Time: 5 minutes

Cook Time: 10 to 15 minutes

Rest Time: 5 minutes

RECOMMENDED PELLETS: Any

take-and-bake pizza, such as Costco Kirkland Signature Take and Bake Artisan Pepperoni Pizza or toppings of your choice

ON THE WOOD PELLET SMOKER-GRILL

1. Configure your wood pellet smoker-grill for indirect cooking and preheat to 400°F using any type of pellets.

2. If the pizza is refrigerated, remove it from the refrigerator 30 minutes prior to baking.

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3. For a crispier crust, bake the pizza directly on the preheated conventional grill grates for 10 to 15 minutes, or until the cheese is bubbly and the crust is golden brown.

4. Using a pizza paddle, carefully remove the pizza from the grill and let stand for 5 minutes before slicing and serving.

Crusty Artisan No-Knead Bread

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This time-tested recipe creates chewy and moist yet crusty bread. This bread is laced with large air holes. The crisp, chewy crust is produced by the steam created inside a 5 or 6-quart enameled Dutch oven.

Serves: 4 to 6

Prep Time: 15 minutes (plus 12 to 18 hours rest time)

Cook Time: 45 to 60 minutes

Rest Time: 15 minutes

RECOMMENDED PELLETS: Any

3 cups bread flour or all-purpose flour

1½ teaspoons kosher salt

½ teaspoon instant or rapid-rise yeast

1½ cups room-temperature water

PREPPING FOR THE GRILL

1. In a large bowl, combine the flour, salt, and yeast.

2. Add the water and stir using a wooden spoon until dough has a sticky, shaggy texture. Cover the bowl with plastic wrap and let sit for 12 to 18 hours at room temperature.

3. After 12 or more hours the dough will be risen, dotted with bubbles, and sticky to the touch.

ON THE WOOD PELLET SMOKER-GRILL

1. Configure your wood pellet smoker-grill for indirect cooking and preheat to 450°F using any pellets.

2. With floured hands, carefully remove the dough from the bowl and place on a lightly floured, clean, and dry surface. Gently form the dough into a ball and loosely cover with plastic wrap.

3. Preheat a 5 or 6-quart enameled Dutch oven for 30 minutes at 450°F while the dough is resting.

4. Remove the hot Dutch oven carefully from the grill and place the dough in the middle.

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5. Cover and bake for 30 minutes.

6. Remove the cover and bake uncovered for an additional 15 to 30 minutes. The bread will be crusty, golden, and delicious when the internal temperature of the bread reaches 210°F.

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7. Allow the bread to rest on a cooling rack for 15 minutes before serving.

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Notes

If you prefer to weigh your flour, 1 cup = 4.25 ounces.

Pizza Dough Rolls

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These pizza dough rolls are so easy to make, you’ll wonder why you never made them before, but I guarantee you’ll be making them often. Hot, fresh-off-the-grill, chewy, with a relatively thin crust, these rolls complement any meal.

Serves: 4 to 6

Prep Time: 15 minutes (plus 1½ to 2 hours rest time)

Cook Time: 15 to 20 minutes

RECOMMENDED PELLETS: Any

2½ cups bread flour or all-purpose flour

1 teaspoon instant or rapid-rise yeast

1 teaspoon kosher salt

1 teaspoon sugar

1 cup warm water

1 tablespoon extra-virgin olive oil

PREPPING FOR THE GRILL

1. In a large bowl, combine the flour, yeast, salt, and sugar.

2. Add the water and olive oil, and stir using a wooden spoon until the dough has a sticky, shaggy texture.

3. Knead the pizza dough lightly for 3 to 4 minutes using floured hands and cover with a flour-sack towel.

4. Let sit, covered, for 1 hour at room temperature. The dough should double in size.

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5. On a clean, dry, lightly floured surface, divide the pizza dough into 8 equal portions. Form each portion into a roll shape using floured hands.

6. Cover a baking sheet or pizza pan with parchment paper, and place the rolls on the paper. Cover the rolls with a flour-sack towel.

7. Allow the rolls to rise again for 30 to 60 minutes, until they double in size.

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ON THE WOOD PELLET SMOKER-GRILL

1. Configure your wood pellet smoker-grill for indirect cooking and preheat to 400°F using any pellets.

2. Use a pair of scissors to score an “X” on top of each pizza dough roll.

3. Place the parchment-covered sheet or pan directly on the grill grates and bake for 15 to 20 minutes, until the rolls are golden brown and the internal temperature measured in the center of the rolls reaches 210°F.

Notes

If you prefer to weigh your flour, 1 cup = 4.25 ounces.

Banana Walnut Bread

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Irresistible banana walnut bread only requires a few easy steps to make. The results are so wonderful that you’ll wish you made more than one loaf. The hardest part is waiting for the bananas to ripen enough to release the natural flavors and sugars needed for baking. Ripe bananas will look almost black when ready for use.

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 60 to 75 minutes

Rest Time: 30 minutes

RECOMMENDED PELLETS: Any

2½ cups all-purpose flour

1 cup mashed ripe bananas (2 to 3 medium bananas)

1 cup finely chopped walnuts

1 cup sugar

¾ cup whole milk

1 large egg

3 tablespoons vegetable oil

3½ teaspoons baking powder

1 teaspoon salt

PREPPING FOR THE GRILL

1. Grease and flour a loaf pan.

2. Combine all the ingredients in a large bowl.

3. Use a mixer at medium speed for 30 seconds to combine the ingredients, scraping the sides and bottom of the bowl while beating.

4. Pour the mixture into the loaf pan.

ON THE WOOD PELLET SMOKER-GRILL

1. Configure your wood pellet smoker-grill for indirect cooking and preheat to 350° F using any pellets.

2. Bake for 60 to 75, minutes until a toothpick comes out clean when inserted in the center of the bread.

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3. Remove the banana walnut bread loaf from the pan and allow it to cool on a cooling rack before slicing (unless you’re like me and just can’t wait!).

Classic Apple Pie

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What’s more iconic than a slice of traditional apple pie with French vanilla ice cream? Once you’ve finished cooking your meal, bump up the wood pellet smoker-grill temperature to 425°F and bake a delicious apple pie for dessert. The best of both worlds—an entrée and a dessert.

Serves: 8

Prep Time: 30 minutes

Cook Time: 45 to 60 minutes

Rest Time: 60 minutes

RECOMMENDED PELLETS: Any

6 cups thinly sliced peeled Granny Smith apples (5 large)

¾ cup sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice

½ teaspoon ground cinnamon

¼ teaspoon salt

⅛ teaspoon ground nutmeg

1 box of 2 pie dough rounds, or homemade pie dough

PREPPING FOR THE GRILL

1. Combine the sliced apples, sugar, flour, lemon juice, cinnamon, salt, and nutmeg in a large bowl.

2. Firmly press one-half of the pie dough against the side and bottom of an ungreased 10-inch pie plate.

3. Pour the apple mixture into the crust-lined pie plate.

4. Cover the filling with the second pie crust. Using both hands, crimp the edges of the two crusts together to seal.

5. With a sharp knife, cut crosshatch slits in the top of the pie.

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ON THE WOOD PELLET SMOKER-GRILL

1. Configure your wood pellet smoker-grill for indirect cooking and preheat to 425°F using any pellets.

2. Bake the pie for 15 minutes. After 15 minutes, cover the edge of the crust with a wide strip of foil to prevent it from burning.

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3. Bake for a total of 45 to 60 minutes, until the crust is golden brown.

4. Cool at least 1 hour on a cooling rack before serving.

Notes

Serve with French vanilla ice cream, whipped cream, and/or slices of sharp cheddar cheese.

Peach Blueberry Cobbler

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The perfect ending to any meal is a fabulous cobbler with a scoop or two of French vanilla ice cream. The sweet flavor combinations of peaches and blueberries will delight any palate. This simple and easy recipe goes together in minutes, and best of all, you won’t be heating up the kitchen during those hot summer days.

Serves: 4 to 6

Prep Time: 20 minutes

Cook Time: 45 to 70 minutes

Rest Time: 5 minutes

RECOMMENDED PELLETS: Any

2 cups peeled sliced ripe peaches

1 cup fresh blueberries

1¼ cups white sugar, divided

½ cup (1 stick) salted butter, melted

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup whole milk

½ teaspoon pure vanilla extract

PREPPING FOR THE GRILL

1. Combine the peaches, blueberries, and ¾ cup of sugar in a medium bowl, gently stirring until the fruit is fully coated, and set aside.

2. Melt the butter and set aside.

3. In a large bowl, whisk the flour, baking powder, salt, and remaining ½ cup sugar.

4. Add the milk, vanilla extract, and melted butter, and stir until just combined. Do not over-stir the batter; a few lumps are OK.

5. Pour the batter into a 2-quart ungreased baking dish.

6. Evenly pour the blueberries and peaches onto the batter (do not stir the cobbler).

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ON THE WOOD PELLET SMOKER-GRILL

1. Configure your wood pellet smoker-grill for indirect cooking and preheat to 375°F using any pellets.

2. Bake for 45 to 70 minutes, until the cobbler is golden brown and firm.

3. Rest for 5 minutes before serving hot.

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Notes

During baking, the batter rises to the top.

Serve hot with your choice of French vanilla ice cream and/or whipped cream.

Substitute your favorite berries and/or other fruit for the peaches and blueberries.