18 Delicious Green Mountain Grill Recipes for Every Season

Ready to fire up your Green Mountain Grill and dive into a world of flavor? Whether you’re craving quick weeknight dinners, seasonal favorites, or the ultimate comfort food, we’ve got you covered with 18 Delicious Green Mountain Grill Recipes for Every Season. From smoky summer barbecues to cozy winter feasts, these recipes will keep your grill busy all year round. Let’s get cooking—your next favorite dish awaits!

Smoked Brisket with Homemade BBQ Sauce

There’s nothing quite like the deep, smoky flavors of a perfectly cooked brisket, especially when it’s slathered in a homemade BBQ sauce that’s just the right balance of sweet and tangy.

Ingredients

• 1 (5 to 6-pound) beef brisket, trimmed
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon smoked paprika
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard
• 1 teaspoon liquid smoke

Instructions

1. Preheat your smoker to 225°F. Mix together 2 tablespoons kosher salt, 2 tablespoons black pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder, and 1 tablespoon smoked paprika in a small bowl. Rub this mixture all over the brisket.
2. Place the brisket in the smoker fat side up. Smoke for about 1 hour and 15 minutes per pound, or until the internal temperature reaches 195°F.
3. While the brisket smokes, make the BBQ sauce. In a saucepan over medium heat, combine 1 cup ketchup, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon mustard, and 1 teaspoon liquid smoke. Simmer for 10 minutes, stirring occasionally.
4. Once the brisket reaches temperature, remove it from the smoker and let it rest for 30 minutes. Slice against the grain and serve with the homemade BBQ sauce.

The slow smoking process infuses the brisket with an irresistible smokiness, while the homemade BBQ sauce adds a layer of complexity with its sweet, tangy, and slightly spicy notes.

Tip: For an even deeper flavor, let the brisket marinate in the rub overnight before smoking.

Grilled Lemon Herb Chicken

Nothing says summer like the zesty, herby flavors of Grilled Lemon Herb Chicken, a dish that’s as vibrant as it is simple to make.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken breasts to the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is beautifully charred.
4. Let the chicken rest for 5 minutes before slicing. This ensures the juices redistribute, keeping every bite moist and flavorful.

The magic of this recipe lies in the bright lemon zest and herbs creating a crust that’s packed with flavor, while the chicken stays incredibly juicy inside.

Tip: For an extra burst of freshness, serve with a sprinkle of additional lemon zest and a side of grilled vegetables.

Pulled Pork with Carolina Mustard Sauce

Nothing says comfort like a heaping plate of tender pulled pork slathered in tangy Carolina mustard sauce. This recipe is a game-changer for your next backyard BBQ or cozy family dinner.

Ingredients

• 3 lbs pork shoulder
• 1 cup yellow mustard
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Salt and pepper to taste

Instructions

1. Preheat your oven to 300°F. Season the pork shoulder generously with salt and pepper.
2. Place the pork in a roasting pan and cover tightly with foil. Bake for 4 hours until the meat is fork-tender.
3. While the pork cooks, whisk together 1 cup yellow mustard, 1/2 cup apple cider vinegar, 1/4 cup honey, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper in a saucepan over medium heat. Simmer for 5 minutes, then set aside.
4. Remove the pork from the oven and let it rest for 10 minutes. Shred the meat with two forks, then mix in half of the Carolina mustard sauce.
5. Serve the pulled pork with the remaining sauce on the side for dipping or drizzling.

The magic of this dish lies in the perfect balance of sweet honey and tangy mustard, creating a sauce that’s irresistibly bold yet surprisingly versatile.

Tip: For an extra smoky flavor, try adding a teaspoon of smoked paprika to the sauce.

Smoked Turkey with Applewood

There’s something undeniably comforting about the rich, smoky flavors of a perfectly smoked turkey, especially when it’s infused with the sweet, subtle notes of applewood. This recipe is a game-changer for your next family gathering or holiday feast.

Ingredients

• 1 whole turkey (12-14 lbs), thawed
• 1/4 cup olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1/2 cup applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F, using the applewood chips for smoke.
2. Pat the turkey dry with paper towels. Rub the olive oil all over the turkey, ensuring it’s fully coated.
3. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Generously season the turkey with the spice mixture, covering all sides.
4. Place the turkey in the smoker, breast side up. Smoke for about 30 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
5. Remove the turkey from the smoker and let it rest for 20 minutes before carving.

The magic of this recipe lies in the applewood’s sweet smoke, which perfectly complements the turkey’s natural flavors without overpowering them. It’s a subtle twist that elevates the entire dish.

Tip: For an even deeper flavor, brine the turkey overnight before smoking. Just dissolve 1 cup of kosher salt and 1/2 cup of brown sugar in 2 gallons of water, submerge the turkey, and refrigerate for 12-24 hours.

Grilled Salmon with Dill and Lemon

Nothing says summer like a perfectly grilled piece of salmon, especially when it’s flavored with fresh dill and zesty lemon. This recipe is a breeze to make and packs a punch of flavor that’ll have everyone asking for seconds.

Ingredients

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the olive oil, fresh dill, lemon zest, lemon juice, salt, and black pepper.
3. Brush the salmon fillets evenly with the dill and lemon mixture.
4. Place the salmon on the grill, skin side down if your fillets have skin. Grill for about 4-5 minutes on each side, or until the salmon flakes easily with a fork.
5. Serve immediately with lemon wedges on the side.

The combination of dill and lemon not only adds a fresh, herby brightness to the salmon but also creates a beautiful crust that’s irresistible. It’s a simple yet elegant dish that’s perfect for a quick weeknight dinner or a fancy weekend barbecue.

Tip: For an extra burst of flavor, let the salmon marinate in the dill and lemon mixture for up to 30 minutes before grilling.

BBQ Ribs with Spicy Dry Rub

Get ready to fall in love with these BBQ Ribs coated in a spicy dry rub that promises a perfect balance of heat and sweetness.

Ingredients

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup your favorite BBQ sauce

Instructions

1. Preheat your oven to 300°F and line a baking sheet with aluminum foil.
2. In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper to create the dry rub.
3. Remove the membrane from the back of the ribs and pat them dry with paper towels. Generously coat both sides of the ribs with the dry rub.
4. Place the ribs on the prepared baking sheet, meat side up, and cover tightly with more foil. Bake for 2 hours until the meat is tender.
5. Remove the foil and brush the ribs with 1/2 cup BBQ sauce. Increase the oven temperature to 400°F and bake uncovered for an additional 15 minutes until the sauce is sticky and caramelized.

The magic of this recipe lies in the slow baking that ensures the ribs are fall-off-the-bone tender, while the final high-heat blast gives that irresistible sticky glaze.

Tip: Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute for the most succulent bite.

Grilled Vegetable Platter with Balsamic Glaze

Elevate your summer gatherings with this vibrant Grilled Vegetable Platter, drizzled with a sweet and tangy balsamic glaze that’s sure to impress.

Ingredients

• 1 large zucchini, sliced into 1/2-inch rounds
• 1 large yellow squash, sliced into 1/2-inch rounds
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 small eggplant, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the zucchini, yellow squash, red bell pepper, yellow bell pepper, and eggplant with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
3. Grill the vegetables for 3-4 minutes per side, or until tender and grill marks appear.
4. While the vegetables grill, combine the balsamic vinegar, honey, minced garlic, remaining 2 tablespoons of olive oil, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened.
5. Arrange the grilled vegetables on a platter and drizzle with the balsamic glaze before serving.

The caramelized edges of the vegetables paired with the glossy balsamic glaze create a visually stunning dish that’s as flavorful as it is beautiful.

Tip: For an extra touch of freshness, sprinkle some chopped basil or parsley over the platter before serving.

Smoked Mac and Cheese

Get ready to elevate your mac and cheese game with this smoky twist that’s sure to impress at your next barbecue or family dinner.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded smoked gouda cheese
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your smoker to 225°F. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
2. In a large saucepan over medium heat, melt the 4 tbsp unsalted butter. Whisk in the 1/4 cup all-purpose flour and cook for 1 minute until golden.
3. Gradually whisk in the 3 cups whole milk, ensuring no lumps remain. Bring to a simmer and cook for 3-5 minutes until thickened.
4. Remove from heat and stir in the 2 cups shredded sharp cheddar cheese, 1 cup shredded smoked gouda cheese, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5. Fold in the cooked macaroni, then transfer to a smoker-safe dish. Sprinkle the 1/2 cup panko breadcrumbs evenly over the top.
6. Smoke for 1 hour, or until the top is golden and the edges are bubbly.

The combination of smoked gouda and a hint of paprika gives this mac and cheese a deep, smoky flavor that’s irresistibly creamy with a satisfying crunch on top.

Tip: For an extra smoky flavor, use hickory or applewood chips in your smoker.

Grilled Peach Dessert with Honey and Cinnamon

There’s nothing quite like the sweet, smoky flavor of grilled peaches to cap off a summer meal. This simple dessert combines the natural sweetness of peaches with a hint of spice for a treat that’s as easy to make as it is delicious.

Ingredients

• 4 ripe peaches, halved and pitted
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted
• Vanilla ice cream, for serving (optional)

Instructions

1. Preheat your grill to medium heat (about 350°F).
2. In a small bowl, mix together 2 tablespoons honey, 1 teaspoon ground cinnamon, and 1 tablespoon melted unsalted butter.
3. Brush the cut sides of the peaches with the honey mixture.
4. Place the peaches cut-side down on the grill. Cook for 3-4 minutes, or until grill marks appear and the peaches begin to soften.
5. Flip the peaches and brush the tops with the remaining honey mixture. Grill for another 3-4 minutes.
6. Serve immediately, with a scoop of vanilla ice cream if desired.

The magic of this dessert lies in the caramelization of the honey and cinnamon, which creates a glossy, flavorful glaze that perfectly complements the juicy peaches.

Tip: For an extra touch of elegance, drizzle a little extra honey over the peaches just before serving.

Pork Tenderloin with Cherry Glaze

This Pork Tenderloin with Cherry Glaze is a showstopper that’s surprisingly simple to make, blending sweet and savory flavors in a way that’ll have everyone asking for seconds.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cherry preserves
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon dried thyme

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Season the pork tenderloin with salt and black pepper, then sear in the skillet until browned on all sides, about 3-4 minutes per side.
3. In a small bowl, whisk together cherry preserves, balsamic vinegar, Dijon mustard, minced garlic, and dried thyme.
4. Pour the cherry glaze over the pork in the skillet, turning to coat evenly. Transfer the skillet to the oven and bake for 15-20 minutes, or until the pork reaches an internal temperature of 145°F.
5. Let the pork rest for 5 minutes before slicing. Serve with the glaze spooned over the top.

The magic of this dish lies in the glaze’s perfect balance of tangy and sweet, creating a glossy finish that’s as beautiful as it is tasty.

Tip: For an extra touch of elegance, garnish with fresh thyme sprigs and a few whole cherries before serving.

Grilled Corn on the Cob with Garlic Butter

Nothing says summer like the smoky sweetness of grilled corn on the cob, especially when it’s slathered in rich, garlicky butter. This recipe is a game-changer for your next barbecue.

Ingredients

• 4 ears of corn, husks removed
• 1/2 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the softened butter, minced garlic, salt, and black pepper until well combined.
3. Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes.
4. Remove the corn from the grill and immediately brush each ear with the garlic butter mixture.
5. Sprinkle the chopped parsley over the corn for a fresh, colorful finish.

The magic of this recipe lies in the garlic butter seeping into the hot, grilled corn, creating a flavor that’s irresistibly rich and aromatic.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika to the garlic butter mixture before grilling.

Smoked Meatloaf with Tomato Glaze

Transform your classic meatloaf into a smoky masterpiece with this Smoked Meatloaf with Tomato Glaze recipe, perfect for adding a twist to your weeknight dinners.

Ingredients

• 1 1/2 pounds ground beef
• 1 cup breadcrumbs
• 1/2 cup milk
• 1 large egg, beaten
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your smoker to 250°F. Soak wood chips in water for 30 minutes before adding to the smoker.
2. In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Mix gently until just combined.
3. Shape the mixture into a loaf and place it on a smoker rack. Smoke for 2 hours, or until the internal temperature reaches 160°F.
4. While the meatloaf smokes, whisk together ketchup, brown sugar, and apple cider vinegar in a small bowl to make the glaze.
5. After 2 hours, brush the glaze over the meatloaf and smoke for an additional 30 minutes.
6. Let the meatloaf rest for 10 minutes before slicing. The smoky flavor paired with the sweet and tangy glaze creates a unforgettable taste that elevates the humble meatloaf to new heights.

Tip: For an extra smoky flavor, use hickory or mesquite wood chips in your smoker.

Grilled Shrimp Skewers with Mango Salsa

These Grilled Shrimp Skewers with Mango Salsa are a vibrant, flavor-packed dish that’s perfect for summer gatherings or a quick weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder until evenly coated.
3. Thread the shrimp onto skewers and grill for 2-3 minutes per side, or until the shrimp are pink and opaque.
4. While the shrimp are grilling, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and 1/2 tsp salt in a bowl to make the salsa.
5. Serve the grilled shrimp skewers topped with the fresh mango salsa.

The sweet and spicy mango salsa paired with the smoky grilled shrimp creates a delightful contrast that’s sure to impress.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

BBQ Chicken Pizza on the Grill

Nothing beats the smoky flavor of BBQ chicken pizza cooked right on the grill, combining the ease of pizza night with the thrill of outdoor cooking.

Ingredients

• 1 lb pizza dough
• 1/2 cup BBQ sauce
• 1 cup cooked chicken, shredded
• 1 cup mozzarella cheese, shredded
• 1/4 red onion, thinly sliced
• 2 tbsp cilantro, chopped
• 1 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates with 1 tbsp olive oil to prevent sticking.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Carefully transfer the dough to the grill and cook for 2-3 minutes until the bottom is lightly charred and firm.
3. Flip the dough and quickly spread 1/2 cup BBQ sauce over the grilled side. Top with shredded chicken, 1 cup mozzarella cheese, and 1/4 red onion slices.
4. Close the grill lid and cook for another 5-7 minutes, or until the cheese is melted and bubbly.
5. Remove the pizza from the grill and sprinkle with 2 tbsp chopped cilantro before slicing.

The grill gives this pizza an irresistible charred crust, while the BBQ sauce and cilantro add a fresh, tangy twist to every bite.

Tip: For an extra smoky flavor, try using a wood pellet grill or adding a few wood chips to your charcoal.

Smoked Sausage with Peppers and Onions

Nothing brings the family to the table faster than the sizzling sound and savory aroma of Smoked Sausage with Peppers and Onions. This one-pan wonder is as colorful as it is flavorful, making it a weeknight favorite.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the smoked sausage and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Add the onion, red bell pepper, and green bell pepper to the skillet. Cook for 8 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the minced garlic, smoked paprika, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2 minutes, until the garlic is fragrant.
4. Serve hot, straight from the skillet for a rustic presentation that highlights the vibrant colors and smoky flavors.

The smoky paprika and slight kick from the red pepper flakes elevate this dish beyond the ordinary, creating a melody of flavors that’s both bold and comforting.

Tip: For an extra layer of flavor, try deglazing the pan with a splash of beer or chicken broth after browning the sausage, then proceed with the recipe as directed.

Grilled Portobello Mushrooms with Goat Cheese

Grilled Portobello Mushrooms with Goat Cheese are a savory, meaty vegetarian option that’s perfect for summer BBQs or a cozy indoor meal.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 4 ounces goat cheese, crumbled
• 2 tablespoons balsamic glaze
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the Portobello mushrooms with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Place the mushrooms on the grill, gill side down, and cook for 5 minutes. Flip and cook for another 5 minutes until tender.
4. Remove the mushrooms from the grill. Sprinkle each with minced garlic and crumbled goat cheese. Return to the grill for 2 minutes, just until the cheese begins to melt.
5. Drizzle with 2 tablespoons balsamic glaze and garnish with 1/4 cup fresh basil before serving.

The creamy goat cheese and tangy balsamic glaze create a luxurious contrast with the earthy mushrooms, making this dish a standout at any table.

Tip: For an extra flavor boost, marinate the mushrooms in the olive oil, salt, pepper, and garlic for 30 minutes before grilling.

Smoked Duck with Orange Sauce

This Smoked Duck with Orange Sauce is a showstopper that combines rich, smoky flavors with a bright, citrusy glaze for a dish that’s sure to impress.

Ingredients

• 1 whole duck (about 5 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup orange juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp grated orange zest
• 2 cloves garlic, minced

Instructions

1. Preheat your smoker to 225°F. Rub the duck with olive oil, then season with salt and black pepper.
2. Place the duck in the smoker and cook for about 4 hours, or until the internal temperature reaches 165°F.
3. While the duck smokes, combine orange juice, honey, soy sauce, orange zest, and minced garlic in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. During the last 30 minutes of smoking, brush the duck with the orange sauce every 10 minutes.
5. Remove the duck from the smoker and let it rest for 10 minutes before carving. Serve with the remaining orange sauce on the side.

The magic of this recipe lies in the contrast between the duck’s deep smokiness and the sauce’s sweet-tangy kick, creating a balance that’s simply unforgettable.

Tip: For an extra layer of flavor, add a handful of wood chips like apple or cherry to your smoker.

Grilled Pineapple with Coconut Rum Sauce

Transform your summer BBQ with this tropical twist—Grilled Pineapple with Coconut Rum Sauce is a smoky-sweet treat that’s as easy to make as it is impressive.

Ingredients

• 1 whole pineapple, peeled, cored, and cut into 1-inch rings
• 1/2 cup coconut milk
• 1/4 cup dark rum
• 1/4 cup brown sugar
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small saucepan over medium heat, combine the coconut milk, dark rum, brown sugar, butter, vanilla extract, and ground cinnamon. Stir constantly until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and set aside.
3. Grill the pineapple rings for 3-4 minutes per side, or until grill marks appear and the pineapple is slightly caramelized.
4. Transfer the grilled pineapple to a serving platter and drizzle generously with the warm coconut rum sauce.

The magic of this dish lies in the contrast between the charred pineapple and the creamy, boozy sauce—it’s a flavor explosion that’ll transport you straight to the tropics.

Tip: For an extra indulgent touch, serve with a scoop of vanilla ice cream on the side.

Conclusion

We hope this roundup of 18 delicious Green Mountain Grill recipes inspires you to fire up your grill all year round! From hearty winter meals to light summer feasts, there’s something for every season. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy grilling!