(StatePoint) Whether you’re a seasoned pitmaster or firing up the grill for the first time, elevating the flavor of your BBQ dishes is simple with the right fuel.
Offering flavorful inspiration to kick off grilling season, Bear Mountain BBQ, a maker of 100% all-natural hardwood pellets for any pellet grill or smoker, has asked its brand ambassadors to share a couple of their crowd-pleasing recipes.
Up first is the Jalapeño Ranch Smashburgers by Brandyn Baker of Black Dog BBQ.
Smashburger:
• 1 1/2 - 2 pounds ground beef (80/20 blend)
• Lettuce
• Tomato
• White American cheese
• Hamburger buns
• Salt and pepper to taste
Jalapeño Ranch Dressing:
• 1 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoon buttermilk (more if needed to thin)
• 1 jalapeño, stemmed and seeded
• 1 teaspoon minced garlic
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped green onion
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• Black pepper to taste
Instructions:
1. Combine dressing ingredients in blender. Blend until smooth.
2. Refrigerate for at least 30 minutes.
3. Using Bear Mountain BBQ’s Gourmet Craft Blend pellets, preheat a sear plate on a pellet grill to 400 degrees F.
4. Form meatballs, seasoning them generously with salt and pepper.
5. Place meatballs onto hot sear plate. Let cook for 1-2 minutes, then smash them flat using a grill press or heavy spatula.
6. Cook 3-4 minutes until well-browned, then flip. Top with cheese. Cook for another 1-2 minutes until cheese is melted and burgers cooked through.
7. Toast buns.
8. Assemble burgers. Add sauce to bottom bun. Layer lettuce, tomato and patties.
9. Drizzle dressing generously. Add bun top and serve immediately.
The second recipe is Reverse-Seared Smoked Ribeye Steak with Garlic and Herb Butter by Miguel Raya of Cooking with Fire.
Steaks:
• 1–2 thick-cut ribeye steaks
• Kosher salt
• Freshly cracked black pepper
• Optional: garlic powder, rosemary, or your favorite beef rub
• High smoke point oil (beef tallow)
• Cast iron skillet or hot grill/griddle
Garlic + Herb Butter:
• 8 ounces unsalted butter
• 1 tablespoon minced garlic
• 1 teaspoon fresh parsley
• 1 teaspoon fresh thyme
• 1 teaspoon fresh chives
• 1 teaspoon fresh rosemary
Instructions:
1. Remove steak from fridge 30 minutes before cooking. Season.
2. Using Bear Mountain BBQ’s Hickory pellets, preheat smoker to 250 degrees F (or 200 degrees for slower, more even cooking). Place steak on a wire rack over a baking sheet or grill grate. Cook until internal temperature reaches 115 degrees F for rare, 120 degrees F for medium-rare or 130 degrees F for medium. Use a probe or instant-read thermometer (takes 30–45 minutes depending on thickness).
3. Heat cast iron skillet over high heat until smoking hot. Add oil or beef tallow and steak. Sear for 45–60 seconds per side, pressing lightly for a good crust. Baste with butter, garlic and rosemary for extra flavor.
4. Let steak rest 10 minutes. Top with butter, then slice and serve.
No matter what type of grill you have or what type of food you’re preparing, Bear Mountain BBQ offers a variety of hardwood flavors, and the brand is always expanding its lineup of wood pellet blends to cater to every kind of BBQ lover—from outdoor adventurers to backyard pit bosses. If you’ll be celebrating summer holidays grill-side, try the Red, White and BBQ blend, which unites the smooth balance of oak and the robust smokiness of hickory to enhance the flavor of BBQ favorites.
Bear Mountain BBQ products are available online and in store at retailers nationwide. For recipes, grilling tips or to find a store near you, visit BearMountainBBQ.com.
“All we do is wood—and that focus is what makes our smoke flavor stand out,” says Bear Mountain’s Levi Strayer. “We’ve spent more than three decades perfecting how to turn high-quality hardwood into the best fuel that delivers rich, consistent smoke. That means grillers get nothing but the best wood flavor, every single time.”
