Green Mountain Grills

?? Smoked Mexican Mac N Cheese ?? cooked on the Trek Prime ???Blazingstarbbq?is already dropping some amazing sides to cook on Thanksgiving day! Save this recipe to try for your friends and family ?? Rub:?Blazingstarbbq?reaper rub ?? Head to your local dealer to find out about our amazing Black Friday deals on GMG prime 2.0 grills this holiday season ?? #queso?#macncheese?#blackfriday?#smokedqueso?#thanksgivingsides?#holidaydinner

Smoked Turkey Sandwich ???? from Upbeat Eats on his Green Mountain Grill! Be the star of your Thanksgiving by making this turkey! Full recipe on his page! Follow for more sandwiches #smokedturkey #sandwich #Thanksgiving #recipe #pelletgrill

?? Nothing beats good food with a view ?? The Trek Prime 2.0 makes it easy to bring the flavor wherever your adventures take you. Tailgate, grill, and soak in the views - Life tastes better out here ?? #adventure?#camping?#grilling?#bbq?#pelletgrill?#gmgnation

Thank you to our Veterans! We are grateful to have so many in the BBQ community ??

The WORLD SERIES of BBQ - The American Royal ?? What an epic weekend of community and delicious BBQ ?? Thank you to everyone that made it out and supported all the amazing bbq teams out there ???? Get your GMG Prime 2.0 today at your local dealer! Find your dealer at greenmountaingrills.com #gmgnation?#pelletgrill?#americanroyal?#americanroyalbbq?#competitionbbq?#pitmaster?#ｂｂｑ?#bbqlife

It's not every day you see a BBQ superstar Sterling Smith cooking on GMG's on ESPN! ?? #espn #gmgnation #bbq #americanroyalbbq

The?Right Way Bbq?Ribeye ???? on the GMG Prime 2.0 ?? Steak cooking tips from?Right Way Bbq?below ?? Ready to take your ribeye game to the next level? ?? Here’s how: Start with a reverse sear – cook your steak low and slow until it reaches an internal temp of 115°F. Then, crank up the heat and sear both sides until you hit 130-135°F for that perfect medium-rare! ?? *Rub Tip*: For earthy, bold flavors, try our Wild Side Hunting Rub – ideal for game meat but amazing on beef. Or, go classic with our Ultimate Steak BBQ Rub – crafted for a flavor-packed crust on any steak. Pro Tip: Let your ribeye rest after cooking to let the juices redistribute as those muscle fibers relax. It’s the secret to a juicy bite every time! ?? #ribeye?#perfectsteak?#gmgnation?#smokedmeat

?? GMG’s BLACK FRIDAY 2.0 is here! Details below ?? ??$50 OFF Ledge Prime 2.0 ??$100 OFF Peak Prime 2.0 ??FREE RACKT Backboard (with purchase of a Prime 2.0 grill) ??50% OFF Rotisseries Head to your local dealer to deck your backyard out with a Prime 2.0 with accessories! Participating dealers in US and CAN only, lasts through December 31st or while supplies last ?? #gmgnation?#pelletgrill?#bbqlife?#bbq?#blackfriday?#thanksgiving?#halloween?#christmas?#dealoftheday

Oxtail Shepherds Pie ?? Smoked on the GMG Prime 2.0 Recipe from?foodwithbearhands?below ?????? For the Oxtails: Ingredients: 4lbs Oxtails?@thompson_heritage_ranch 3 oz Rub - Big Unc Bad Bully?@strongarmbarandgrill 2 Tbsp Avocado Oil 1/2 Yellow Onion 3 Tbsp Butter 3 Tbsp Flour 3 Tbsp Tomato Paste 1 Cup Red Wine 3-4 Cups Beef Broth 2 Tbsp Worcestershire Sauce 3 Tbsp Sriracha?@melindasfoods 1 Cup Frozen Mixed Peas & Carrots 2 Cinnamon Sticks Salt & Pepper to Taste 1. Rub your Oxtails with your favorite rub 2. In the Smoker at 225 degrees for 4 hours spritzing with 50/50 Apple Juice and Worcestershire every 30 minutes 3. In a pot on medium heat add Avocado oil and chopped onions and sauté until translucent 4. Then add Butter and Flour slowly mixing to make a Roux for the Braise 5. Then add Tomato Paste, Red Wine, Smoked Oxtails, and then beef broth. 6. Important that the braising liquid is completely covering your oxtails. Add more broth if needed 7. Then add in Worcestershire, Sriracha, Peas & Carrots, Cinnamon, Salt, and Pepper 8. Close the lid and simmer on low to medium heat for a minimum of 4 hours 9. If the meat isn’t falling off the tail bone then simmer until fall off the bone For the Oxtail Shepherds Pie: Ingredients: Smoked and Braised Oxtail Peas and Carrots from the Braise 4 Large Potatoes 6 Tbsp Butter 1 Cup Milk 3 Tbsp Parmesan Cheese 2 Tbsp Parsley 1. First peel and chop your potatoes into 1 inch pieces then boil for 30-40 minutes until fork tender 2. Drain and using a potato ricer or potato masher break it down 3. Add in softened Butter and milk and mix until smooth 4. In a pan add in your shredded Oxtail and top with the peas and carrots from the braise 5. Top with the silky smooth mash potatoes and using a fork make ridges all over the top 6. Next grade Parmesan Cheese over top 7. In the smoker at 425 degrees for 45 minutes or until golden brown on top 8. Garnish with Parsley and ENJOY Smoked on?@greenmountaingrills?prime 2.0???? ?? Knife available L!nk in his B!0?? #smoked?#oxtails?#shephardspie?#recipe?#gmgnation

The Peppadew Pepperoni - a twist on Detroit style pizza.?Urban Slicer Matt Frampton?shows us how a pizza master puts in work on that GMG pizza oven attachment ?? Urban slicer ingredients used on this one are the Epic Deep Dish mix, Pizza Sauce, and Spicy Cupping Pepperoni! Find these along with his recipes on his website urbanslicerpizza.com ???? Get your own pizza oven attachment and prime 2.0 grills at your local dealer! #gmgnation?#pelletgrill?#recipe?#pizza?#pizzalover?#pepperoni