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Best Meals 2019
Your pellet grill is big, but sometimes you’re fighting for more space. We get it. That’s why we’re bringing you almost quadruple the cooking surface area with our SmokePro Jerky Racks. With three removable racks at your disposal, you’ll be able to tackle any smoking job, from jerky to fish, wings to ribs. All without breaking a sweat.
Recipes
Description Ingredients: 6 x 1cm-thick slices beef scotch fillet or topside steak, trimmed 2 tablespoons finely chopped flat-leaf parsley 2 garlic cloves, crushed 2 tablespoons finely grated parmesan cheese 2 tablespoons toasted pine nuts 6 slices prosciutto, halved widthways 2 tablespoons olive oil 1/2 cup (125ml) dry red wine 2 cups tomato passata (see note) (sieved tomatoes) 1/4 cup sliced basil leaves, shredded Method: Step 1 Using a meat mallet or a rolling pin, pound the steaks between sheets of baking paper to about 5mm thick. Cut steaks in 2 widthways. (You can ask your butcher to do this for you.) Step 2 Combine the parsley, garlic, parmesan and pine nuts in a small bowl and season with sea salt and black pepper. Step 3 Lay the prosciutto slices over each steak and scatter with parsley mixture. Roll up to enclose and secure with toothpicks. Step 4 Heat the olive oil in a large frypan over medium-high heat and cook the rolls for 3-4 minutes, turning, until browned all over. Transfer to a plate and cover loosely with foil. Step 5 Add wine to hot pan and boil until reduced by half. Add the passata and bring to the boil, then simmer over low heat for 5 minutes or until thickened. Season to taste with sea salt and freshly ground black pepper. Return rolls and any juices to pan, then scatter with basil and cook for 3 minutes or until heated through. Slice rolls in half and serve with soft polenta, if desired.
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Description Asian Beef with Mushrooms & Snow Peas Total Time: 40 minutes Yield: 4 servings Ingredients Homemade Asian Sauce: 1/2 cup tamari (or low-sodium soy sauce) 5 tablespoons brown sugar 6 garlic cloves, minced 1/2 teaspoon ginger 2 teaspoons rice vinegar Beef: 10 oz snow peas 4 tablespoons olive oil 10 oz mushrooms, sliced thinly 1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 2 cups cooked rice Instructions Combine all the sauce ingredients in a bowl – whisk to combine. Set aside. Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside. Heat a large skillet until hot, add 2 tablespoons olive oil – it should sizzle. Immediately add thinly sliced mushrooms – cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl. To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat. Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat – stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid. Serve over rice.
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