(StatePoint) From patriotic holidays to park side barbecues to casual weeknight dinners, you can elevate your grilling game this summer with premium ingredients, and some culinary inspiration.
To help you get started, Bear Mountain BBQ, maker of 100% all-natural hardwood pellets for pellet grills and smokers, has asked two of their favorite chefs to share new takes on grilling classics.
First up are these loaded, smoky Elote Hot Dogs, brought to you by Bear Mountain ambassador, Meiko Temple:
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 8 hot dogs
Ingredients
• 1/3 cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 teaspoon tajin seasoning
• 1 teaspoon Cholula hot sauce (optional)
• 4 ears corn, husks removed
• 2 tablespoons unsalted butter, melted
• 1/3 cup chopped cilantro
• 1/3 cup grated Cotija cheese (option: grate additional for garnish)
• 1 clove garlic, minced
• 1/4 teaspoon chili powder, garnish
• 8 jumbo hot dogs, butterflied
• 8 hot dog buns
• Bear Mountain BBQ’s Chef’s Choice Pellets, available exclusively at Walmart
Instructions
1. In a large bowl, whisk together mayonnaise, lime juice, tajin seasoning and hot sauce. Refrigerate until ready for use.
2. Preheat grill or smoker to 375 degrees F with pellets. Clean and oil cooking grates.
3. Remove husk and silk from corn cobs. Brush with melted butter.
4. Place corn on the grill over direct heat. Open flame broiler plate and rotate regularly to char all sides.
5. Transfer corn to the side of indirect heat every 5 minutes for approximately 15 minutes.
6. Remove from grill. Let cool.
7. Use a sharp knife to slice off kernels.
8. With a sharp knife, make a lengthwise cut along the top of each hot dog. Don’t cut all the way through. You want the hot dog to remain in one piece, creating a butterfly-like shape.
9. Grill hot dogs over indirect heat for 2 to 3 minutes per side.
10. To the chili lime mayo bowl, add grilled corn, Cotija cheese, cilantro and garlic. Toss to make the elote. Place hot dogs into buns cut side up. Add elote into the center cut. Garnish with additional cheese and chili powder. Enjoy!
The second dish is these Smoked Apple Pork Tacos by the talented Bear Mountain ambassador Merry Graham.
Prep time: 50-60 minutes
Cook time: 15-20 minutes
Serves: 4-6
Ingredients
• 2 pork tenderloins
• 2 tablespoons canola oil
• 15 taco shells or lettuce boats
• Queso fresco
• Scallions
• Shredded lettuce
• Bear Mountain BBQ’s Butcher’s Blend pellets, available exclusively at Walmart
• 3 tablespoons pork rub
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground clove
• 2 green apples, diced 1/4-inch
• 1 tablespoon lemon juice
• 2 jalapeños, minced
• 1/4 cup minced cilantro
• 1 tablespoon agave
• 1 cup sour cream
• 1/2 cup salsa verde
• 1/4 cup minced green onion
• 1/4 cup minced cilantro
• 1 tablespoon lemon juice
• Salt
Instructions
1. Trim silver skin from pork and drizzle with oil.
2. Combine rub, brown sugar, cinnamon and ground clove. Rub on all sides of pork.
3. Set grill or smoker to 250 degrees F. Fill it with Bear Mountain pellets.
4. Place pork on the grill or smoker for 50-60 minutes until internal temperature is 145 degrees F. Remove and let it rest. Chop, and salt to taste.
5. Toss diced apples, lemon juice, jalapeños, cilantro and agave.
6. Combine sour cream, salsa verde, green onion, cilantro, lemon juice and salt in a separate bowl.
7. Fill taco shells, or lettuce boats, with lettuce and sour cream, chopped pork and apple pico. Serve and enjoy!
Because Bear Mountain BBQ knows you’re going to need a lot of fuel for all those backyard get togethers, their pellets are available at a discount this grilling season. Bear Mountain BBQ’s 20-pound bags of Chef’s Choice, Butcher’s Blend and Chophouse Blends will all be priced at only $9.97 in-store and online at Walmart through July 22. To learn to pair pellets with different foods, cooking styles, times and levels of heat and smoke, and to get more recipes and grilling tips, visit www.bearmountainbbq.com.
Grilling season is here. Make the most of it with friends, family and delicious foods prepared and enjoyed outdoors.
Photo Credit: (c) Meiko Temple
