WAGYU BEEF COSTCO RECIPES

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SMOKED BURGERS ON A PELLET GRILL {TRAEGER, PIT BOSS, Z ...



Smoked Burgers on a Pellet Grill {Traeger, Pit Boss, Z ... image

Extra large half pound burger patties are seasoned with a classic burger rub, smoked at 180F for two hours and then placed on a toasted bun with classic topping for an amazing burger feast!

Provided by Smokin Dave

Categories     Main Course

Total Time 150 minutes

Prep Time 30 minutes

Cook Time 120 minutes

Number Of Ingredients 8

1 pound Ground Beef (Wagyu or 80:20 Ground Chuck)
2 tbsp Worcestershire Sauce
1 tbsp black pepper
1/2 tbsp kosher salt
1/2 tbsp celery salt
1/2 tbsp granulated garlic
1/2 tbsp granulated onion
1 tsp smoked paprika

Steps:

  • Split the ground beef into two equal portions and form into large, flat patties.
  • Combine the dry ingredients for the burger seasoning into a bowl and mix well.
  • Baste the top of each burger with 1/2 tbls of the Worcestershire sauce and season liberally with the burger seasoning.
  • Flip the patties over and repeat the baste/seasoning step.
  • Let the burgers rest for 30 minutes so the rub can penetrate the meat.
  • Set your pellet grill to 180F using hickory pellets.
  • Smoke the burgers at 180F for two hours or until an internal temperature of 160F is reached.
  • Place the burgers on toasted buns and serve with your favorite burger toppings!

Nutrition Facts : Calories 400 kcal, ServingSize 1 serving

CEDAR-PLANK SALMON RECIPE RECIPE | EPICURIOUS



Cedar-Plank Salmon Recipe Recipe | Epicurious image

Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Provided by Bill Jones

Total Time 2 1/2 hr

Cook Time 30 min

Yield Makes 6 servings

Number Of Ingredients 6

2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)

Steps:

  • Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
  • Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  • Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

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