Rec Teq Recipes are something you don’t see every day but this is something we want to see every day. Let me tell you why.
They provide a large variety of recipes including recipes about APPS & SIDES, DIPS, BEEF, PORK, POULTRY, SEAFOOD, VEGETABLES, SANDWICHES, and BAKED GOODS.
Talking about recipes there are other recipes like the Plantiful Kiki recipe you can try.
Rec Teq Recipes
You don’t have to deal with a myriad of grill annoyances like baffles, temperature issues, and messy charcoal. Simply set the temperature on your recteq pellet grill and you’re ready to be the neighborhood hero. Our commitment to superior build quality, components, warranties, temperature control, and customer service means you get everything you pay for.
Rec Teq Recipes Like Over The Top Chili
You really didn’t have chili until you got the recteq over-the-top chili. So easy, so smoky, so delicious, you’ll never want to do it any other way!
- 3 (16-ounce) cans of Pinto Chili Beans
- 2 (16-ounce) cans of Kidney Chili Beans
- 2 Yellow Onions
- 2 Green Bell Peppers
- 1 (16-ounce) can of Rotel Tomatoes
- 2 tablespoons Chili Powder
- 2 tablespoons Smoked Paprika
- 2 tablespoons Ray’s Loco Gringo Rub
- 1/2 cup Ketchup
- 3 pounds of Ground Beef
- 1 tablespoon Ben’s Heffer Dust
- 1 tablespoon Ray’s Loco Gringo Rub
Preheat the Recteq to 325 degrees Fahrenheit. Stir all chili ingredients in a 7-liter enameled cast-iron Dutch oven.
In a large mixing bowl, combine beef and spices and mix well.
Shape into a disk about the size of the pan. Add the Dutch Oven to the Recteq and use the rack to lift the meat over the Dutch Oven. Simmer the peppers under the meat for about 2 hours.
Once the meat is inside 155, shred the beef into the chili mixture and stir well. Cover the chili with a lid, cook for an additional 30 minutes and enjoy.
Perfect as a side dish or as a hot dog topping, you can’t go wrong with this delicious over-the-top chili. For a hearty main course, try Southern Smoke Cornbread Cake or Jodie’s Cheese Bacon Bier with his Bread.
Rec Teq Recipes Like Frito Pie With Smoked Chuck Roast
Also known as walking tacos, these Frito-him pies are a party centerpiece and a lot of fun to put together. Bring the kids and family out with friends to enjoy this perfect backyard snack.
- 1 tablespoon Kosher Salt
- 1 tablespoon Brown Sugar
- 1 tablespoon Chili Powder
- 1 tablespoon Paprika
- 1 tablespoon Cumin
- 1/2 tablespoon Garlic Powder
- 1/2 tablespoon Seasoned Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Coriander
- In a medium-sized bowl combine all the dry ingredients and use them for the Smoked Chuck Roast Chili recipe.
- Save ribs, steaks, and more in a mason jar for future use.
- 3-pound Chuck Roast
- 1 large Yellow Onion, diced medium
- 1 Poblano Pepper, seeded & diced
- 2 Jalapeños, seeded & diced
- 3 tablespoons Tomato Paste
- 2 tablespoons Chipotle Peppers in Adobo Sauce
- 4 cloves Garlic, chopped
- 28 ounces Crushed Tomatoes
- 1 quart Chicken Stock
- 2 tablespoons Canola Oil
- 2 tablespoons Corn Starch
- Sour Cream
- Pickled Jalapeños
- Red Onion, diced
- Shredded Cheese
Preheat the recteq to 275°F. Cut roast beef into 2-inch cubes. Remove as much excess fat as possible.
Generously season with chili rubs and set aside 3 or more tablespoons for later.
Place in recteq until a deep brown crust forms. Bring the internal temperature to about 180°F. Travel time is approximately 2-2.5 hours. Remove from recteq and let cool slightly. Next, cut the pot roast into bite-sized pieces.
Place a large Dutch oven over the smoker and preheat to 375°F.
After preheating, add oil to a frying pan and add the onions, poblanos, jalapenos, tomato paste, and chipotle peppers along with a pinch of salt. Sauté for about 5 minutes or until tender.
Add garlic and fry for another minute. Add mashed tomatoes, chicken broth, reserve rub, and chop chuck roast. Cover the dutch oven and leave room for the steam to escape.
Reduce heat to 325°F and cook until chuck roast is very tender and liquids have reduced slightly. This should take about 2 to 2.5 hours. If you want your peppers to thicken, add more cornstarch, 1 tablespoon at a time until you get the desired thickness.
Serve with Fritos and your favorite taco or nacho toppings.
Rec Teq Recipes Like Reverse Seared Burgers
Did you know that you can back-bake your burgers? This is an amazing technique. Cook slow and slow with a variety of Rubs and seasonings and heat up the Recteq to sear your burgers. This is your new favorite way to the burger.
- 3 pounds Ground Beef 80/20
- 2 tablespoons Chef Greg’s 4 Letter Rub
- 2 1/3 tablespoons Ben’s Heffer Dust
- 1.5 cups Mayonnaise
- 2 tablespoons Ketchup
- 2 tablespoons Yellow Mustard
- 2 tablespoons Sweet Pickle Relish
- 6 Kaiser Rolls
- 1 each Butter Crunch Lettuce
Using a baking kit, preheat the Recteq flat side up to 225°F. Form ground beef into 6 large 1/2-pound hamburger patties.
Season each side with 1 tablespoon of Chef Greg’s 4 Letter Rub and 1 tablespoon of Ben’s Heffer Dust.
Smoke hamburgers at 225°F for 45-60 minutes to an internal temperature of 120°F.
In a medium bowl, combine mayonnaise, ketchup, mustard, sweet cucumber relish, 1 tablespoon Chef Greg’s 4 Letter Rub, and 1 teaspoon Ben’s Heffer Dust to make burger sauce. Mix well.
Once the burgers have hit 120°F, remove them from the grill and increase the grill temperature to 500°F.
Once the grill has reached the higher temperature, add the burger to the flat side of the sear kit and cook for 3-4 minutes a side until 135°F internally, add cheese if desired.
For the ultimate burger, make sure you toast the buns and be generous with the toppings and burger sauce.
First, make sure that you slather on that fabulous burger sauce. Then make sure you have all the popular favorites like coleslaw, lettuce, tomatoes, pickles, and cheese.
Rec Teq Recipes Like Grilled Pork Loin Stuffed With Apples And Blue Cheese
Celebrate chilly autumn nights with this delicious wood pellet grill recipe. The rich contrast of sweet and sour apple and blue cheese. Click here for company and family meals.
- 4.5-pound Pork Loin
- 2 tablespoons Olive Oil
- 3 tablespoons Rossarooski’s Honey Rib Rub
- 2 tablespoons Chef Greg’s 4 Letter Rub
- 3 each Granny Smith Apples, peeled
- 2 cups Bleu Cheese Crumbles
- 1/4 cup Brown Sugar
- 2 tablespoons Rossarooski’s Honey Rib Rub
- 3 tablespoons honey
- 2 tablespoons Rossarooski’s Honey Rib Rub
- Sharp Knife
- Cutting Board
- Butcher’s Twine
- Mixing Bowl
Preheat the recteq to 375°F. On a cutting board, cut the pork loin from north to south, but make pockets, not the whole pork loin. Add Chef Greg’s 4 Letter Rub. Let rest for 10-12 minutes.
Slice apples into crescents, place in a mixing bowl and add blue cheese, brown sugar, and 2 tablespoons of Rosaloski’s Honey Rib Rub. Mix well.
Stuff the pork loin with the apple mixture. Tie off the pork with pork twine so that the filling stays in place. Arrange the pork. Sprinkle the pork with honey and add a final 2 tablespoons of Rosaloski’s Honey Ribs.
Place in Recteq and grill for about 1 hour or until internal temperature reaches 165°F. Remove from recteq and let rest 10-15 minutes before serving.
It’s an upscale recipe, so do it well: Pair grilled pork loin stuffed with apples and blue cheese with grilled asparagus and rice.
Rec Teq Recipes Like Smoked Cheese And Apple Stuffed Pork
Looking for something a little more elaborate with your pork loin? Try this smoked cream cheese and apple stuffed pork loin with Dijon glaze and brown sugar. You will love it!
- 8 ounces of Cream Cheese
- 8 ounces of Goat Cheese
- 4 tablespoons Ben’s Heffer Dust
- 5 Granny Smith Apples, peeled & sliced
- 2 tablespoons MeMe’s Apple Pie rub
- 6-pound Pork Loin
- 3 tablespoons MeMe’s Apple Pie Rub
- 2 tablespoons Colden’s Freakin’ Greek Rub
- 4 tablespoons Dijon Mustard
- 2 tablespoons Spicy Brown Mustard
- 2 tablespoons Aunt Amanda’s Pinchin’ Cheeks Rub
- 4 tablespoons Brown Sugar
Preheat the recteq to LO (180°F). Season the cream cheese and goat cheese with Ben’s Heffer dust and place the cold cheese on a mesh cooking mat.
Place mesh cooking mat in recteq for 20-25 minutes until cheese is soft. While the cheese is smoking, peel, core, and slice the apples into a mixing bowl.
Season with MeMe’s Apple Pie Rub and mix well. Remove cheese from Recteq, add to mixing bowl and mix well. Turn the Recteq to 375°F and wait for it to warm up.
Place the apples on a mesh cooking mat and place them in the Recteq. Simmer for about 20-25 minutes until the apples are soft.
Remove from recteq and let cool. Take the pork loin and cut it along the sides, but not all the way through, making pockets. Stuff the pork loin with cheese and apples.
Tie the pork loin with meat string to prevent the ingredients from spilling out. Season the outside of the loin with Meme’s Apple Pie Love and Colden’s Freaking Greek.
Place in Recteq and cook until internal temperature reaches 165°F. While the loins are roasting, combine the Dijon mustard, spicy brown mustard, Aunt Amanda’s pinch cheek slabs, and brown sugar in a mixing bowl and mix until well blended.
When the internal temperature of the loin reaches 165°F, pour the mustard mixture over the loin and let it cook for an additional 10 minutes. Remove from recteq and let rest for 15 minutes before serving.
Serve this delicious pork with grilled broccoli and bacon salad and smoked garlic bread.
Rec Teq Recipes Like Deep Dish Pizza
- 10 ounces of Pizza Dough
- 2 pounds Mozzarella, sliced
- 1 pound Provolone Cheese
- 1 pound Italian Sausage
- 1/2 pound Pepperoni, sliced
- 1 1/2 cups Pizza Sauce
- 1/2 cup Asiago Cheese
- 1 tablespoon Colden’s Freakin’ Greek Rub
Preheat the Recteq to 400°F. Roll out pizza dough to cover the bottom and sides of the cast iron skillet. Place mozzarella slices all over the bottom and sides of the pizza dough and repeat with the provolone cheese.
Break the ground sausage into small pieces and place it on top of the cheese along with the peppers.
Pour the sauce evenly over the cast iron and top with Asiago his cheese and Colden Freakin’ Creek his Rab. Place in Recteq and bake for 45-55 minutes until the crust is golden brown and the top of the pizza is almost light crust to the sauce.
Let the pizza rest for 20 minutes before slicing. It gets very hot.
The Dutch oven should be cleaned after every 4-5 cooking sessions or every 20 hours of total cooking time. Once the grill has cooled, skim or vacuum any excess ash from the Dutch oven.
Season each side with 1 tablespoon of Chef Greg’s 4 Letter Rub and 1 tablespoon of Ben’s Heffer Dust. Hamburgers he internally smokes at 225°F for 45-60 minutes and 120°F.
“If you leave unused pellets in the hopper, they can rot from exposure to the elements of the outdoor environment….Empty the hopper after each cooking and dispose of the remaining pellets in a safe, such as a sealed bucket. Storing pellets in a safe environment will help them last as long as possible.
All these recipes are there for you to try so you must try them out and if you like them let me know then.
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