Green Mountain Grill Recipes

We've spent years immersed in the world of BBQ, and we've seen firsthand how Green Mountain Grills (GMGs) have transformed backyard cooking. These pellet grills offer unparalleled versatility, allowing you to smoke, grill, bake, and roast with precision.

Whether you're a seasoned pitmaster or just starting out, GMGs provide consistent results that elevate your culinary creations.

From our experience, the key to mastering your GMG lies in experimenting with a variety of Green Mountain Grill recipes. So, we've curated a list of must-try dishes to help you explore the full potential of your grill.

What this article covers:

• Classic Meats on the GMG
• Poultry Favorites
• Beef & Pork Specialties
• Seafood
• Vegetarian Options
• Dessert

Classic Meats on the GMG

Smoked Brisket

If there's one dish that earns you bragging rights in the BBQ world, it's brisket. And the Green Mountain Grill? It's built for this.

The GMG's precision temperature control and steady smoke output create the ideal low-and-slow environment that brisket craves. You don't have to constantly babysit the fire. Let the grill do the work while you enjoy a cold one.

How to make this Green Mountain Grill Brisket Recipe:

• Start with a 7–10 lb Choice grade packer brisket. Trim the fat cap down to about ¼ inch and remove any hard fat or silver skin.
• Use our binder sauce for a binder. Then apply your favorite dry rub generously across every surface. We recommend a bold blend with salt, black pepper, garlic powder, paprika, and a touch of cayenne for heat. Don’t be shy—the bark starts here. Find our favorite brisket rubs here. 
• Let your rubs set for 2 hours or overnight. Make sure your brisket is room temperature before cooking. 
• When you're ready to cook, preheat your GMG to 250°F. Place the brisket fat-side up on the grill grates and smoke for 5 hours to build a deep bark and flavor foundation.
  
• Once the internal temperature hits 165°F, wrap the brisket tightly in unwaxed butcher paper. Return it to the smoker and continue cooking until the internal temp reaches 200–205°F and the probe slides in with little to no resistance—like softened butter.
• Remove the brisket from the smoker and let it rest in a cooler or warm oven for at least 1 hour (up to 2 hours is even better). Resting allows the juices to redistribute and the meat to fully relax.
• When you're ready, slice against the grain and serve. Expect rich bark, juicy slices, and happy guest

Pulled Pork

Pulled pork is a crowd-pleaser that feels fancy but is surprisingly easy, especially on a Green Mountain Grill.

The pork butt loves a long, slow smoke, and the GMG's built-in meat probe makes it easy to monitor progress without lifting the lid. Set it, forget it (almost), and serve a delicious meal.

How to make it:

1. Grab a 7-10 lb pork butt (also called Boston butt).
   
2. Coat it with our binder sauce.  Add your choice of BBQ rub.
   
3. Cover and let it rest in the fridge for 12 to 24 hours.
   
4. Let your meat come to room temperature before putting on the smoker. 
5. Preheat your GMG to 250°F. Place the pork on the grill, fat side up.
   
6. Every hour or so, spritz with a mix of apple cider vinegar and apple juice to keep it juicy.
   
7. Once it hits an internal temp of 200–205°F and feels probe-tender, wrap it in foil and let it rest for at least 30 minutes to an hour.
   
8. Then pull it apart with forks or meat claws.
   

Serve on buns with slaw, or just eat it straight with a fork like we sometimes do after a long cook day.

Baby Back Ribs

Tender, flavorful, and downright addictive. Baby back ribs are a must-try for any GMG user.

Ribs require a balance of time, heat, and smoke. The GMG's pellet system keeps your wood flavor consistent, whether you're going for hickory punch or applewood smoothness.

How to make it:

1. Start by removing the silver skin from the back of the ribs (trust us, it's worth the extra minute).
   
2. Set your GMG to 250°F and let the ribs soak up that smoky goodness for about 6 hours.
   
3. Cook the ribs to 190-195°F
4. During the last hour, brush with a BBQ sauce.
   
5. Want competition-style ribs? Wrap them in foil with a bit of butter and brown sugar for the final stretch.

Baby back ribs not your favorite? 

Poultry Favorites

Smoked Turkey

Smoked turkey isn't just for Thanksgiving anymore. Done right, it's juicy, flavorful, and downright show-stopping for any BBQ.

The wide cooking surface and consistent heat mean your bird gets an even smoke all the way through. Plus, you can smoke it without constantly opening the lid. No peeking needed.

How to make it:

1. Rinse and pat dry your turkey (12–14 lbs is a sweet spot for most grills).
   
2. Carefully separate the skin from the meat on the breast side and apply Double Dun Ranch BBQ Turkey Rub for maximum flavor. 
   
3. Place it breast-side up in a disposable aluminum pan with some broth or apple juice in the bottom to catch drippings.
   
4. Preheat your GMG to 275°F.
   
5. Smoke the bird for 15–20 minutes per pound until the breast hits 160°F and the thighs hit 180°F.
   
6. Let it rest under foil for 20–30 minutes before carving.

Chicken Wings

Whether it's game day, backyard beers, or just a Tuesday craving, wings hit the spot. But once you've had wings off a Green Mountain Grill, you'll never go back to the fryer. These things are next-level: smoky, crispy, and packed with flavor that only real wood fire can deliver.

The convection-style airflow of a Green Mountain Grill helps render out fat and crisp the skin without needing a deep fryer. Plus, the flavor from the wood pellets? It's the kind of upgrade that ruins restaurant wings forever, in the best way.

How to make it:

1. Pat wings dry and toss in baking powder and your seasoning of choice.
   
2. Let them air dry for about 30 minutes to ensure crispy skin.
   
3. Preheat your GMG to 250°F and smoke the wings until they reach 165°F internally.
   
4. Crank the heat to 375°F or move them to direct heat for a final sear to get that crispy finish.
   
5. Toss in sauce or serve dry with a dipping sauce buffet.

Beef & Pork Specialties

Tri-Tip Roast

Tri-tip is one of those cuts that doesn't always get the love it deserves, but on a Green Mountain Grill, it shines. It's the perfect balance between steak and roast.

Tri-tip benefits from even, indirect heat and a steady smoke profile. GMGs provide both with precision. That means the meat gets beautifully smoky on the outside while staying juicy and medium-rare inside. It's the kind of cook that would be tough to pull off on a standard gas grill without babysitting every minute.

How to make it:

1. Start with a 3-6 lb tri-tip roast. Trim off any silver skin, then generously season with your go-to BBQ rub. Our favorites for beef are HERE. 
   
2. Let the roast sit at room temperature for 30 minutes while you fire up your GMG to 250°F.
   
3. Place the roast directly on the grates and smoke until the internal temp hits 125–130°F (about 60–90 minutes, depending on thickness).
   
4. Remove it, tent with foil, and let it rest for 15–20 minutes.
   
5. Slice against the grain. It makes all the difference in tenderness

Beef Ribs

Beef ribs are bold, meaty, and deeply satisfying. They need a steady, low heat and hours of smoke to break down the collagen and get that fall-apart texture. GMGs provide that with minimal babysitting. The airflow, temperature control, and wood pellet flavor make this cook easy and exceptional.

How to make it:

1. Choose a rack of plate ribs or chuck ribs. Trim off any hard fat, but keep the good stuff.
   
2. Apply a hearty rub like one of our beef rubs.
   
3. Let it sit for 1–2 hours at room temperature, or overnight in the fridge for maximum flavor.
   
4. Preheat your GMG to 250°F and place the ribs bone-side down.
   
5. Every hour, give them a light spritz of apple cider vinegar mixed with apple juice. This keeps the bark from drying out and adds a touch of sweetness.
   
6. Smoke until the meat reaches around 200°F and a probe slides in like butter (this can take 6–8 hours, depending on the cut).
   

Let them rest, slice between the bones, and enjoy. It's prime BBQ at its finest.

Seafood

Grilled Shrimp Tacos

Fast, fresh, and a little fancy, shrimp tacos are perfect for weeknights or parties. But grilling them over a GMG? That takes them to a whole new level.

The GMG lets you grill shrimp hot and fast over real wood heat, which adds just the right amount of smokiness without overcooking those delicate little guys. Plus, the even heat distribution means no rubbery texture anywhere.

How to make it:

• Peel and devein a pound of large shrimp. Use our favorite seafood seasoning HERE.
  
• Heat your GMG to 400°F. Skewer the shrimp or use a grill basket to make flipping easy.
  
• Grill for 2–3 minutes per side, just until they turn pink and slightly charred.
  
• Warm up some corn tortillas, then build your tacos with cabbage slaw, avocado, crema, and a sprinkle of fresh cilantro.

Smoked Salmon

Fish is delicate, and hot spots or fluctuating temperatures can ruin a good fillet. GMGs maintain low, even heat and provide a subtle wood-smoke infusion that turns simple salmon into something extraordinary.

How to make it:

• Apply a seafood seasoning to the fish. Use our favorite seafood seasoning HERE.
  
• Preheat your GMG to 325-350°F using apple or cherry wood pellets.
  
• Place the salmon skin-side down on the grate or on a cedar plank.
  
• Cook until the internal temp hits 145°F

Vegetarian Options

Grilled Vegetables

Grilled vegetables often get stuck in “side dish” territory. But when they come off a Green Mountain Grill, they can easily steal the spotlight.

The GMG's precise heat control and convection-style cooking mean your veggies cook evenly without burning or turning mushy. Add in the natural wood smoke, and suddenly zucchini and peppers taste like something off a restaurant menu, not just a healthy filler.

How to make it:

• Choose a colorful mix of veggies. Zucchini, red onions, bell peppers, mushrooms, asparagus, and cherry tomatoes are all winners.
  
• Slice everything into equal-sized pieces to ensure even cooking.
  
• Toss in olive oil and season with Savory Q--our favorite vegetable seasoning.
  
• Fire up your GMG to 400°F. Lay the veggies directly on the grill grates or use a veggie basket for smaller cuts.
  
• Grill for 10–15 minutes, flipping once halfway through, until lightly charred and fork-tender.
  

Serve them as a main over quinoa or couscous, or pile them high on a toasted hoagie roll with melty cheese and a drizzle of balsamic glaze.

Smoked Mac & Cheese

This isn't your average boxed mac. This is rich, creamy, smoky comfort food. Traditional mac and cheese is already a crowd favorite, but when you introduce a low, slow smoke into the mix? It elevates the flavor to another level. The GMG's ability to hold a steady 250°F makes it ideal for gently smoking cheese dishes without drying them out.

How to make it:

• Start with your go-to mac and cheese base. Elbow macaroni, a blend of sharp cheddar, Gruyère, and maybe a little smoked Gouda for depth.
  
• Stir in heavy cream, a dab of Dijon, bacon, and a pinch of cayenne for a kick.
  
• Pour it all into a well-buttered cast-iron skillet and top with a layer of panko breadcrumbs mixed with melted butter and Parmesan.
  
• Preheat your GMG to 250°F using hickory or applewood pellets for a mellow smoke flavor.
  
• Smoke uncovered for 45–60 minutes until the top is golden, the cheese is bubbling, and the smell is borderline addictive.

Dessert

Grilled Apple Pie

The indirect heat of a GMG functions much like a convection oven, only better. The consistent 350°F temp means your crust gets golden and flaky, while the smoke adds a whisper of outdoorsy flavor that makes this pie unforgettable.

How to make it:

• Use your favorite apple pie recipe (or a quality store-bought crust).
  
• Toss peeled, sliced apples with cinnamon, sugar, nutmeg, and a squeeze of lemon. Dot with butter before topping with the crust.
  
• Place the pie in a grill-safe dish or cast-iron pan. Crimp the edges and cut a few vents in the top crust.
  
• Preheat your GMG to 350°F and bake the pie for 45–60 minutes, checking periodically toward the end for bubbling filling and that golden crust.
  
• Let it cool slightly and serve warm with vanilla ice cream or sharp cheddar slices if you're feeling traditional.

Conclusion

Green Mountain Grills are versatile, reliable cooking machines that help you create everything from juicy brisket and smoky mac & cheese to grilled shrimp tacos. With consistent heat, wood-fired flavor, and hands-free temperature control, they take the guesswork out of smoking and grilling, making it easy for beginners and satisfying for seasoned pitmasters.

Whether you're in the mood for classic meats, veggie dishes, or dessert, there's a GMG recipe that delivers big flavor with minimal hassle.

If you're ready to bring serious flavor to your backyard lineup, visit DDR BBQ Supply to shop Green Mountain Grills and all the BBQ accessories you need.