Coyote Outdoor Living

Category: Recipes

  • Charred Onion Dressing | Jet Tila’s Cooking with Coyote

    Charred Onion Dressing | Jet Tila’s Cooking with Coyote

     

    Charred Onion Dressing | Jet Tila’s Cooking with Coyote

    • Coyote Outdoor 36″ Built-In S-Series Gas Grill
    • Coyote Outdoor 30″ Hybrid Multi-Fuel Outdoor Pizza Oven
    • 2 bunches of green onions
    • 1 bunch chives
    • 1/2 bunch parsley
    • Freshly ground black pepper
    • 3 cloves of garlic minced
    • 8 ounces of pancetta ½” by ½” by ¼” thick pieces.
    • Juice of 1 lemon
    • 1/4 cup Red Wine or champagne Vinegar
    • ½ cup Olive oil
    • Salt and pepper

    1. Place a grill pan in your pizza oven and preheat to medium high until the temperature is about 700-800.

    2. Place the pancetta in a small cast iron pan and place into the oven and render for about 5-10 minutes until crispy and oil is rendered.

    3. Trim the root ends off the green onions and chives, season with salt and pepper and drizzle with olive oil.

    4. Carefully place the green onion and chives onto the grill pan in the oven and char for about 2-3 minutes until edges just start to burn then remove onto a cutting board.

    5. Rough chop and place into a blender.

    6. Follow with parsley, garlic, lemon juice, vinegar, olive oil, salt and pepper.

    7. Turn on the blender on low and add the rendered fat from the pancetta.

    8. Increase speed to medium and blend until the dressing is smooth similar to chimichurri.

    Take your steak to the next level with our Charred Green Onion Dressing. This vibrant dressing features grilled green onions, chives, parsley, pancetta, and a zesty blend of lemon juice and red wine vinegar. It’s the perfect topping for your reverse-seared Tomahawk steak, adding a fresh, tangy, and slightly smoky flavor that complements the rich, juicy steak.

    Side Dish
    American, Mediterranean
    charred onion, chimichurri, dressing, onion dressing, pancetta

  • Smoked Turkey on the Pellet Grill Recipe

    Smoked Turkey on the Pellet Grill Recipe

     

    Smoked Turkey on Coyote Pellet Grill: A Flavorful Feast

    Smoking a turkey on your Coyote Pellet Grill is an exceptional way to infuse rich, smoky flavors into this holiday favorite. With the Coyote Pellet Grill's precise temperature control and hardwood pellets, you're in for a culinary masterpiece that's bound to impress your guests. Follow this step-by-step guide to achieve a tender, juicy, and deliciously smoked turkey.

    • Coyote Pellet Grill
    • 1 10-12 lbs turkey (thawed )
    • 3 tbsp olive oil
    • generous salt & pepper
    • 1 bunch herbs like rosemary, thyme, and sage

    Preparing the Turkey

    1. Ensure the turkey is fully thawed and cleaned. Remove the giblets and neck from the cavity.

    2. Pat the turkey dry with paper towels.

    3. Rub a thin layer of olive oil over the skin to help the seasoning adhere.

    Seasoning the Turkey

    1. Generously season the turkey with salt and pepper, both inside and out.

    2. If you prefer, you can also use your favorite dry rub for extra flavor. Consider a blend of herbs like rosemary, thyme, and sage.

    Preparing the Pellet Grill

    1. Preheat your Coyote Pellet Grill to 225°F (107°C) using your chosen wood pellets.

    2. Place a drip pan beneath the grates to catch any drippings and prevent flare-ups.

    Smoking the Turkey

    1. Once the grill has reached the desired temperature, place the seasoned turkey directly on the grates or use a poultry rack for easier handling.

    2. Close the lid and let the turkey smoke at 225°F (107°C). The smoking process will infuse the meat with delicious smoky flavors and ensure a tender texture.

    3. Smoking time can vary based on the size of the turkey, but a general guideline is about 30 to 40 minutes per pound.

    Monitoring the Temperature

    1. While the turkey smokes, use a meat thermometer to monitor the internal temperature. Insert the thermometer into the thickest part of the turkey without touching bone.

    2. The turkey is considered safe to eat when the internal temperature reaches 165°F (74°C) in both the thickest part of the breast and the innermost part of the thigh.

    Resting & Carving

    1. Once the turkey reaches the desired temperature, carefully remove it from the grill.

    2. Allow the turkey to rest for about 20-30 minutes before carving. This allows the juices to redistribute within the meat, resulting in a juicier final product.

    3. Carve the smoked turkey and serve it alongside your favorite sides and condiments.

    Enjoy the Fruits of Your Labor

    1. Gather your guests and indulge in the succulent, smoky goodness of your homemade smoked turkey.

    2. The smoky flavors, tender meat, and crispy skin will undoubtedly be a hit, making your Coyote Pellet Grill a true star of the feast.

    Smoking a turkey on your Coyote Pellet Grill is a rewarding culinary adventure that delivers unmatched flavors and aromas. With attention to detail and the precision of your Coyote Pellet Grill, you’ll create a masterpiece that will have everyone at the table asking for seconds. So fire up your grill, embrace the art of smoking, and savor every bite of your perfectly smoked turkey.

    Main Course
    American
    smoked turkey, turkey

  • Pineapple Upside Down Cake

    Pineapple Upside Down Cake

     

    Pineapple Upside Down Cake

    Cooking Dessert On A Pellet Grill

    • Pellet Grill
    • 20 oz Canned Pineapple Slices In Juice
    • 18 ea Maraschino Cherries
    • 4 tbsp Unsalted Butter, Melted
    • 1/2 cup Brown Sugar
    • 1 1/2 cup Flour
    • 1 tsp Baking Powder
    • 1/4 tsp Baking Sode (Sub 1 tsp baking powder)
    • 1/4 tsp Salt
    • 1/3 cup Milk (Full)
    • 1/4 cup Pineapple Juice (Reserved from can)
    • 1/4 cup Sour Cream (Full flat)
    • 1 tsp Vanilla Extract
    • 1 stick Butter (Unsalted, softened)
    • 3/4 cup White Sugar
    • 2 ea Large eggs (Room temperature)

    Preheat

    1. Preheat Coyote Pellet to180°C/350°F (160°C fan).

    2. Position the Versa Rack ABOVE the grill grates.

    Pineapple Decorative Top

    1. Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.

    2. Butter: Pour melted butter into a 23cm/9"cake pan at least 5cm/2" deep. (Not springform, as they'll leak.) Brush butter up the sides.

    3. Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).

    4. Arrange pineapple: Place one pineapple ring in the center, then surround with either halved pine apple rings (as pictured), or whole ones

    5. Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.

    6. Press cherries and pineapples down firmly so they are in direct contact with the base of the cakepan – so you get vibrant red and yellow color pops at the end, not tarnished by caramel. (Note 5)

    Batter

    1. Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.

    2. Milk Mixture: Whisk milk, sour cream, pineapple uice and vanilla in a 2nd bowl.

    3. Cream butter and sugar: In a third (final!)bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.

    4. Eggs: Add eggs one at a time, beating for 20 seconds in between.

    5. Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix.

    6. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.

    7. Fill pan: Spread batter over pineapple layer, smooth and level the surface.

    8. Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the center comes out clean.

    Turning Out Cake

    1. Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.

    2. Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!

    3. Cool completely before serving.

    Incorporating Pellet Grill instructions:

    1. When ready to cook, start temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    2. Place the cast iron pan on the grill grate and cook for 20 minutes. Rotate the pan a half turn to ensure it cooks evenly. Cook for an additional 20 minutes, or until toothpick inserted in center comes out clean.

    3. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. 6. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Cool 30 minutes. Enjoy!

  • Grilled Chicken Breast Recipe

    Grilled Chicken Breast Recipe

    Ever make your own BBQ Sauce?

    The Best Grilled Chicken Breast Recipe Ever

    Cooking Is A Science

    • BBQ Grill
    • 6 ea Chicken Breasts
    • 1 cup Diced Onions
    • 2 tbsp Extra Virgin Olive Oil
    • 1.5 cups Ketchup
    • 3 tbsp Apple Cider Vinegar
    • 1/4 cup Honey
    • 2 cloves Crushed Garlic
    • 2 tbsp Worcestershire
    • 1 tsp Cumin
    • 1 tsp Soy Sauce
    • 1/2 tsp Red Chili Flakes
    • 1 tsp Ground Black Pepper
    • 1/4 tsp Mustard Powder

    The Best Barbecue Sauce

    1. Chop the onions and place them in a pan with olive oil.

    2. Sauté onions until soft and clear, about four to five minutes

    3. Remove from heat and add all other ingredients

    4. Simmer on the stove for 15 minutes

    5. Store in an airtight jar

    Grilled Chicken

    1. Turn one side of the gas grill on to high heat. Place the chicken breasts next to the burners, so that they cook indirectly.

    2. Depending on the size of the breast, cook for about 15 minutes. Turn, and cook on the other side until chicken is almost done, about 10 – 15 minutes. Only turn the chicken twice. The key is to cook it on indirect heat and "leave it alone".

    3. Once the chicken is almost (about 90%) done, brush with The Best Barbecue Sauce and place chicken on medium-high heat. Cook on each side approximately three to five minutes until sauce is cooked and seared on to the breasts.

    4. Serve immediately.

  • 3 Chef-Inspired Holiday Recipes to Elevate Your Dinner Party

    3 Chef-Inspired Holiday Recipes to Elevate Your Dinner Party

    Ideas for Holiday Dinner

    Our friend, Chef Jonathan Collins, is the king of the grill! He is the best at grilling for any occasion – and we mean ANY. His approachable cooking style resonates with many, and his recipes are all about passionate, healthy, and simple cooking. In this article, you’ll find three out-of-this-world recipes created by Chef Jonathan Collins that will infuse your holiday dinner with flavor, as well as tips on how to get smoky, grilled goodness in your dishes with a pellet grill. 

    Holiday grilling is an underrated family tradition! 

    The following dishes call for a stovetop and oven but can easily become grilling recipes with the Coyote Pellet Grill. Pellet Grills are extremely versatile and work similarly to a convection oven. Whether you use the grill top as a stovetop, or to bake, roast, or sear – you’ll have minimal cleanup and dishes with a depth of flavor that’ll blow your holiday guests away. 

    Holiday Baking Recipe: Black Pepper and Sea Salt Dinner Rolls*

    This dinner roll recipe is sure to be the talk of the party! Just make sure no one eats too many before dinner is served, or they might be too full – and we don’t want that. Then, they wouldn’t get to experience the entire chef-inspired menu. *tears* 

    *You can produce these dinner rolls in a similar way on the Pellet Grill by using a saucepan on the grill’s surface and by treating the grill as a convection oven. A good rule of thumb is to reduce an average oven’s temperature by 25 degrees if you use a convection oven (or a Pellet Grill serving as a convection oven). In this instance, you would heat the grill to 325 degrees.

    YIELDS 8-16

    INGREDIENTS:

    • Unbleached All-Purpose Flour 770g
    • Whole Milk  375ml
    • Large Eggs – lightly beaten 3pc
    • Unsalted Butter – cubed (plus more for brushing) 125g
    • Fresh Thyme – leaves stripped 3pc
    • White Granular Sugar  100g
    • Active Dry Yeast  8g
    • Warm Spring Water  125ml
    • Fine Sea Salt  10g

    TECHNIQUE:

    1. Gently heat milk in a small saucepan, remove from heat, add butter and sugar, cool
    2. In a separate bowl, add yeast to warm water, stir to dissolve, and let stand until foam develops
    3. In a stand mixer fitted with a dough hook, combine milk mixture, yeast mixture, eggs, salt, and 1/2 the flour
    4. Mix until smooth; add remaining flour, a little at a time, and continue to mix until smooth
    5. Place the dough onto a lightly floured surface, and knead for 5 minutes
    6. Place dough in a greased bowl, cover with a damp cloth and let rise in a warm place for 60 minutes or until doubled in size
    1. Turn out dough on a lightly floured surface, punch down dough, divide evenly and form into uniform balls
    2. Divide into 8 portions for large rolls, 16 portions for smaller rolls
    3. Arrange in a lightly seasoned pan, cover, and let rise for 30 minutes or until doubled in size
    4. Brush dough with melted butter, season with salt and pepper, and top with thyme
    5. Position the rack in the center of the oven, and preheat to 350°F (175°C)
    6. Bake 18-20 minutes or until rolls are golden brown, remove from oven

    RECIPE FROM THE KITCHEN OF CHEF JONATHAN COLLINS

    Holiday Appetizer Recipe: Pan-Roasted Heirloom Carrots*

    Hear us out…carrots as an appetizer ARE wholly underrated. These Pan-Roasted Heirloom Carrots are delightfully tender and caramelized. Heirloom carrots are fresh and in season in December, perfect for peak flavor. They deserve to stand on their own instead of as a complement to the main protein. We celebrate #CarrotAppreciation here! These heirloom carrots are an ideal grilled side dish all year round. 

    *You can produce a similar result on the Pellet Grill by treating the grill’s top as a stovetop.  

    YIELDS 8

    INGREDIENTS:

    • Heirloom Carrots – peeled  1.5 kg
    • Fresh Thyme – leaves stripped 3 pc
    • Lemon Zest 1 pc
    • Fresh Rosemary  3 pc
    • Clover Honey (optional)  1 tbsp
    • Extra Virgin Olive Oil 1 tbsp
    • Unsalted Butter  1 tbsp
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste

    TECHNIQUE:

    1. Slice carrots on 45° angle, rolling ¼ turn after each slice, uniform thickness for even cooking
    2. Heat olive oil and butter in a cast iron or heavy bottom sauté pan over medium-high heat
    3. Add carrots, thyme, and rosemary to the pan, and season with salt and pepper
    4. Roast until carrots are tender, caramelized, and golden brown; check the seasoning, and remove rosemary
    5. Drizzle with honey to finish

    Holiday Roast Recipe: Garlic Studded Prime Rib Roast* 

    Now, to the main event…a juicy, savory, flavorful Garlic Studded Prime Rib Roast recipe. This isn’t your average rib roast, Aunt Shirl. This is a masterpiece!  For this prime rib roast, sear on the Pellet Grill on high heat before roasting for a crispy exterior crust. Delicious!

    Grilled entrees provide a depth of flavor that an oven can’t produce. That’s why we recommend taking this prime rib roast recipe to the next level by producing a similar result on the Pellet Grill by treating the grill as a convection oven. A good rule of thumb is to reduce an average oven’s temperature by 25 degrees if you use a convection oven (or a Pellet Grill serving as a convection oven). In this instance, you would heat the grill to 325 degrees.

    YIELDS 8

    INGREDIENTS:

    • Prime Rib Roast Bone-In (2 guests/bone) – trimmed (manchonner if desired). 8lbs
    • Carrots – peeled and medium dice  1 cup
    • Celery Heart – peeled and medium dice  1 cup
    • Yellow Onion – peeled and medium dice 1 cup
    • Leek Whites – rinsed, peeled and medium slice 1 cup
    • Roma Tomatoes – peeled and medium dice 2 cups
    • Shallots – trimmed, peeled and sliced in half lengthways 8 pc
    • Garlic Bulb – cloves peeled and sliced in quarters 2 pc
    • Fresh Thyme – leaves stripped 5 pc
    • Caraway Seed – lightly toasted 3 tbsp
    • Fennel Seed – lightly toasted 3 tbsp
    • Red Wine 500ml
    • Extra Virgin Olive Oil 3 tbsp
    • Unsalted Butter  3 tbsp
    • Unsalted Butter – chilled 1 tbsp
    • Flaked Sea Salt. to taste
    • Fresh Ground Black Pepper to taste

    TECHNIQUE – PRIME RIB ROAST:

    1. Remove the rib roast from refrigerator 1 hour before preparation, bringing it close to room temperature
    2. Position the rack in the lower half of the oven, and preheat to 350°F (180°C)
    3. Heat a heavy bottom pan over medium-high, toast caraway and fennel seed until golden brown and fragrant
    4. Pat the rib roast dry with paper towels
    5. Using a boning knife, make incisions into the roast deep enough to press a garlic clove below the surface
    6. Space the incisions evenly so that when carving, each slice has several cloves revealed
    7. Massage the spice mixture into the roast, drizzle with olive oil, add thyme leaves, and season with salt and pepper
    8. Heat olive oil and butter in a cast iron or heavy bottom casserole pan over medium-high heat
    9. Gently roll the rib roast, presentation side first, into the roasting pan, turning to brown on each side; remove and set aside
    10. Add carrots, celery, onion, and leek to the pan sauté until golden brown, add tomatoes, and deglaze with red wine
    11. Place the rib roast fat side up and rib bones down in a roasting pan
    12. Estimate 25-30 minutes/kg for rare | 30-35 minutes/kg for medium rare
    13. Insert a probe thermometer into the thickest part of the roast, not touching a bone
    14. Roast until the probe thermometer reads 115°-120°F for rare or 125°-130°F for medium rare
    15. The roast will continue to cook when removed from the oven, increasing the internal temperature
    16. Cover rib roast with foil and rest for 20-30 minutes before carving

    TECHNIQUE – PAN GRAVY:

    1. Heat roasting pan over medium-high heat, deglaze with red wine, use a fine mesh sieve strain the stock
    2. Reduce liquid in a medium saucepan until desired consistency, remove excess fat, and add juices collected during resting
    3. Add chilled butter, swirl to finish, check the seasoning, take off heat, and cover until ready to serve

    All three of these holiday recipes are from the personal kitchen of Chef Jonathan Collins. 

    Chef Jonathan Collins loves to share his life as a Chef by stripping away complexity and teaching you how to cook amazing food with confidence. His enthusiastic, approachable cooking style resonates with viewers on BT Toronto, Cityline, CTV Ottawa Morning Live, Today’s Shopping Choice, and CBC’s The Goods and Steven and Chris. He has produced several of his own series, including Hungry for Family, Cuisinart Culinary School, The Kitchen Life and The Outdoors Chef. Since graduating Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients.

  • Flat Top Grill French Toast

    Flat Top Grill French Toast

    Breakfast for dinner? Check out our fun recipe for grilled French Toast.

    Flat Top Grill French Toast

    Is breakfast for dinner a winner?

    • 2/3 cup Heavy Cream (Milk or Half & Half will also work)
    • 1/4 tsp Cinnamon
    • 1 tbsp Vanilla Extract
    • 2 Eggs
    • 1/2 Loaf of French Bread Sliced (Texas Toast can be used as a substitute)
    • 2 tbsp Butter

    1. Pre heat your Coyote flat top grill by turning the burners on to low.

    2. Mix cream, cinnamon, vanilla extract, and eggs together.

    3. Slice bread into 1-inch slices.

    4. Melt butter on flat top surface.

    5. Dip bread in mixture coating both sides and place on flat top surface.

    6. Flip bread after approximately 2 to 3 minutes and cook other side for another

      2 to 3 minutes.

    7. Once toast is golden brown on both sides remove from flat top.

    8. Top with syrup or powder sugar and serve immediately.

  • Grilled Caesar Salad

    Grilled Caesar Salad

    Grilled Caesar Salad

    This recipe uses a gas grill to heat and provide grill marks on the Romaine lettuce.

    Homemade Dressing

    • 1/4 cup Mayonnaise
    • 2 tbsp Fresh Lemon Juice
    • 1 tbsp Worcestershire Sauce
    • 1 tbsp Anchovy Paste (optional)
    • 1 tbsp Dijon Mustard
    • 1 Garlic Clove Minced
    • Salt & pepper to taste

    Fried Capers

    • 2 tbsp Capers
    • 1/4 cup Olive Oil

    Lettuce

    • 1 Romaine Lettuce

    Homemade Dressing

    1. Mix all ingredients together and set aside in refrigerator.

    Fried Capers

    1. Heat oil over medium heat.

    2. Drop one caper in oil. When it starts bubbling, add remaining capers and fry for a minute.

    3. Remove to paper towel with slotted spoon. Reserve oil.

    Grilled Romaine

    1. Heat grill to medium/medium high.

    2. Cut a large Romaine heart in half, leaving bottom on the keep leaves together.

    3. Rinse Romaine halve sand drain on paper towels cut side down until dry. Drizzle cut side of Romaine with reserved caper oil.

    4. With tongs, place lettuce on grill cut side down. Keep a close eye on lettuce and flip over once browned with grill marks. Remove Romaine from grill when both sides are grilled.

    5. Place grilled lettuce, cut side up, on serving platter.Drizzle with reserved dressing, Parmesan cheese and cooled capers. The capersgive a salty umami flavor so I omit the anchovy paste in my dressing.

       

  • Grilled Sides for Your Backyard Party | Coyote Outdoor Living

    Grilled Sides for Your Backyard Party | Coyote Outdoor Living

    An expert home entertainer knows that it’s the well-thought-out details that transform ordinary dinners into memorable gatherings. This grilling season, create a beautiful, flavorful palette of culinary delights on the plate to entice your guests.

    Coyote will help you find the perfect complement to a classic main dish as well as help you discover grilled vegetables and fruit that make a gourmet statement. Sometimes a lighter side salad will work for a hearty main dish. For others, a baked potato or Mexican street corn with spices will add boldness to a meal.

     

    Grilled Steak Sides

    A classic steak is always a favorite option for both grilling entertainers and backyard party guests. Steak has a robust flavor profile that will spark your own inner flame and

    passion for grilling. Start by learning how to grill the perfect steak and choose side pairings that are also well-loved comfort foods. Some of our favorite grilled sides for steak are:

    • Baked or scalloped potatoes
    • Corn on the cob, asparagus, or sweet peppers
    • French fries or a grilled blooming onion

    Sweet Potato and Bacon Skewers

    If your guests love grilled potatoes, try these unique Sweet Potato and Bacon Skewers, that perfectly complement steak. Skewers are particularly party-friendly because your guests will have a free hand for holding drinks or mingling while they eat. Sweet potatoes are a sweeter starch, and marrying them with bacon enhances the rich flavor of your steak entree.

     

    Grilled Salmon Sides

    If your guests prefer salmon, let your sides complement its buttery flavor. If you’ve always wanted to serve salmon as your main dish but aren’t sure how to make it party-perfect,

    check out our blog on how to grill salmon first. Once you’ve got your technique down, it’s time for you to consider your side dishes.

    Because salmon’s texture is light, slightly heavier sides, like herbed potatoes or pasta Aglio e olio, work well. Conversely, you might want to play up your fish’s flavor and choose something with a citrus or lemon profile. Some other top salmon sides are:

    • Rice, quinoa, or any of your favorite starches
    • Cauliflower, asparagus, corn, or other tender juicy vegetables
    • Salads like grilled wedges or a grilled lemon and kale salad
    • Fruit chutneys and grilled pineapple

     

    Grilled Pineapple

    Consider this recipe for grilled pineapple for a side dish that is unique as well as delicious when paired with salmon. Pineapple is an acidic, summery fruit and a flavor that truly

    shines when grilled. Its juicy, super-sweetness balances the taste of the salmon. We recommend using a pellet or gas grill to give your pineapple a charred look to match the

    grilled flavor. Parties are supposed to be fun, so branch out with a side as creative as grilled pineapple!

    Sides for Grilled Chicken

    Grilled chicken is another healthy and delicious option for your main dish. The flavors you choose for seasonings and marinades you use on your chicken inspire your choice of a

    side dish. If you’re looking for tips to grill chicken, check out Coyote Outdoor Living’s tips on How to Grill Chicken. For example, if you go with a spicier grilled chicken, you might opt for a simpler side like a light salad. However, if you are grilling your chicken with more traditional herbs and seasonings like salt, pepper, garlic, or onion powder, you might want to try a more flavor-packed side like pasta with pesto sauce. Removing the fat and serving grilled chicken breast and choosing brown rice and grilled vegetables make for an extremely healthy meal. Some other great accompaniments for chicken are:

    • Grilled broccoli, peppers, or any rich, green vegetable
    • Summer salads with grilled watermelon or strawberries
    • Quinoa salad with grilled feta, tomatoes, and red onion
    • Baked potatoes or a grilled potato salad

     

    Grilled Southwestern Potato Salad

    Try this Grilled Southwestern Potato Salad recipe for a heartier grilled chicken side. Giving your potato salad a Southwestern flare is a fun way to spice up an old-school side

    dish. Potato salad is great for parties because it’s easy to make a large batch which will satisfy many guests. This side is flavor-packed and balances the chicken by offering

    some southern-style heartiness.

     

    Sides for Any Occasion

    If you’re skipping the main dish for your backyard party and serving up small dishes buffet-style, have them make a statement! These sides are stand-alone stars that do not

    need to be paired with anything else. Impress partygoers by mixing and matching some classic American party foods like chips and dips with more unique sides such as grilled

    watermelon. All the side dishes below can be prepared on any Coyote cooking product and are sure to be crowd-pleasers.

    • Buffalo chicken dip and grilled pita
    • Grilled vegetable trays served with hummus
    • Kebabs or bacon and scallop skewers
    • Grilled gyoza with a soy dipping sauce

    Stuffed Portobellos on the Grill

    For a satisfying and flavorful entree for your vegetarian friends, try this recipe for Grilled Stuffed Portobellos. You can easily make this recipe your own by infusing, mixing up, or adding new seasonings and flavors. Grilled stuffed portobellos are an excellent dish to cook on your Coyote Outdoor Living Pellet Grill. Your guests will enjoy these delightful mushroom treats that are as easy to grab and as flavorful as hamburgers.

     

    Smoky Glazed Asparagus

    If your guests are grazing on side dishes at your backyard party, include this recipe for Smoky Glazed Asparagus so that they have a savory, healthy vegetable option. Grilling asparagus with this smoky glaze gives it even more flavor. This dish is versatile enough for you to add the flavors that reflect your fire inside for grilling. Cooking this dish on your Coyote Outdoor Living Flat Top Grill ensures no pieces are lost through the grates while grilling. Trust us; you’ll want as much of this asparagus dish on your plate as possible!

    These grilled sides are not only ideal for large parties, but they can also be the perfect accompaniment to any family dinner. Follow us on Instagram or bookmark our blog for more regularly shared recipes.

  • Spice Grilled Chicken with Grilled Avocado Salad

    Spice Grilled Chicken with Grilled Avocado Salad

    Check out what Kerrie Kelly, Creative Director at Design Lab, has to say about Coyote Outdoor Living:

    “Being a part of Coyote Outdoor Living’s ‘Women Who Grill’ crew taps into my fond childhood memories of playing ‘sous-chef’ to my dad during our family weekend cookouts. As an adult, falling in love with the grill only complements all the things I appreciate about cooking indoors while also broadening of my entertaining menu. The Coyote Outdoor grill and Asado provide a different texture and flavor profile—and cooking al fresco allows us to enjoy the great outdoors while including the whole family in the grilling process. Check out one of our favorite recipes here.”

     

    Kerrie Kelly’s Spice Grilled Chicken with Grilled Avocado Salad

    Prep Time: 15-minutes
    Cook Time: 25-minutes
    Marinating Time: 2-hours
    Total Time 2 hours, 40-minutes
    Servings: 4

    Ingredients

    Spice Grilled Chicken
    ·         1 whole chicken
    ·         2 tablespoons olive oil
    ·         2 garlic cloves chopped
    ·         1/2 cup finely chopped fresh parsley
    ·         2 teaspoons ground cumin
    ·         2 teaspoons paprika
    ·         1/4 teaspoon crushed red pepper flakes
    ·         Kosher salt freshly ground pepper

    Grilled Avocado Salad
    ·         1 medium red onion sliced into ½-inch-thick rings
    ·         2 tablespoons olive oil divided, plus more for drizzling
    ·         Kosher salt freshly ground pepper
    ·         3 bunches scallions trimmed
    ·         2 ripe avocados halved, pitted
    ·         10 San Marzano or cherry tomatoes cut in half
    ·         10 small fresh mozzarella balls (ciliegine)
    ·         Flaky sea salt
    ·         Cracked black pepper

    Instructions

    • Combine the chicken, olive oil, garlic, parsley, cumin, paprika, red pepper flakes, salt and pepper in a zip top plastic bag. Refrigerate for 2-hours.
    • Prepare grill for high, indirect heat. Tie the chicken legs with twine and secure on rotisserie rod. Cook chicken on indirect high heat until internal temperature reaches between 170-180 degrees F.If the chicken is browning too quickly, reduce heat to medium. Let chicken rest for 10-minutes before carving.
    • Prepare the grill for medium-high heat. Combine onion and ½ tablespoon of oil, season with kosher salt and pepper, and toss to coat. Grill until softened and slightly charred in spots, about 4-minutes per side. Transfer to a plate.
    • Meanwhile, combine scallions and ½ tablespoon of oil, season with kosher salt and pepper, and toss to coat. Grill, turning often, until softened and slightly charred in spots, about 2-minutes. Transfer to plate with onion.
    • Rub cut sides of avocados with 1-tablespoon oil and grill the avocados, cut side down, until charred, about 30-seconds. Transfer to a platter with chicken, onion and scallions. Fill avocados with cut tomatoes and mozzarella balls. Drizzle avocados with good olive oil, season with sea salt and cracked pepper, and enjoy!

     

     

     

    Recipe By:

    KERRIE KELLY FASID, NKBA, CAPS
    Kerrie Kelly Design Lab, Creative Director
    @kerrielkelly | https://www.instagram.com/kerrielkelly/

  • How to Grill Burgers

    How to Grill Burgers

    Man and Woman Grilling Burgers

    How to Grill Burgers: Temperature, Time, & Cooking Guide

     

    Because burgers are the quintessential dish for grilling season, knowing how to grill the perfect one is an essential step in becoming a true grill master. Burgers are the go-to dish for any grilling get-together. They are great for entertaining as they are a classic crowd-pleaser and easy for beginners and experts alike. A cornerstone of the cook-out, when your guests hear that you’re grilling, they will most likely expect a classic hamburger to be on the menu. The burger is anything but basic when done right. For a never bland burger, ignite your creative fire inside and explore new seasonings, toppings, and meat (or meatless!) options to surprise your tastebuds. Use your grilling skills to serve anyone who receives your cook-out invitation something beyond their wildest burger expectations. Check out Coyote Outdoor Living’s temperature, time, and cooking guide to perfect the art of grilling burgers. 

    Burgers are an excellent option for most grill types! You can use the Coyote Outdoor Pellet Grill or the premium S-Series grills for any burger, or you can try your hand at smash burgers on a Flat Top grill.

     

    How to Grill Burgers

    Burgers Grilling on Coyote Outdoor Living Portable Grill

    There are many ways to make your burger your own, but first, you’ll have to decide if you want to make the burger from scratch or buy pre-formed patties. Pre-formed patties have advantages, like cutting prep time, ease, and a wide variety of meatless and health-conscious options readily available at most stores. However, we have you covered if you want to take the personalized patty route. 

     

    For a heart-healthier option, consider going for extra lean ground beef. Extra-lean ground beef is anything labeled at 90% or higher and means that your beef is at least 90% lean protein by weight. We have some seasoning tips below for maintaining the juicy, rich taste that fat can add to your burger without sacrificing your lean-to-fat ratio. 

     

    Once you’ve selected your patties, it’s topping time. You can stick with the traditional American cheese, lettuce, tomato, and onion combo for a classic burger, or think outside of the box! Consider a Southwest-style burger with cotija queso, peppers, and guacamole – a perfect pairing with a black bean burger. Or, maybe you want your burger to go Greek with feta cheese and tzatziki sauce for a Mediterranean twist. Add some hummus and sundried tomato slivers for a Moroccan twist. The possibilities are as endless as your flavor style cravings. 

     

    How to Season Burgers for the Grill 

     

    For the classic American burger, season with salt and pepper. If you’re thinking about branching out of the ordinary, consider adding some flair with seasonings such as roasted red pepper or spicy cajun. Go with some oregano, fennel, and garlic to make it Greek-style. Southwest burgers need traditional Southwest seasonings like chili pepper, cayenne, and ground black pepper. Are you making your burgers Moroccan-infused? Ras el hanout seasoning is a must-add. Listen to your fire inside, steering you to the seasoning and spice options that will provide inspiration for your meal prep. 

     

    No matter which seasoning you try, check out our recommendations to make your burger the best. 

     

    1. Working with the ground beef while still cold will help your patty cook crisply on the outside while maintaining a softer center.
    2. Add some shaved butter to the mix after picking your extra-lean ground beef! This option allows you to control just how much fat you’re looking to add to your dish and add some of that rich, restaurant-quality flavor. Instead of adding them with the meat and butter, hold off on the seasonings.
    3. Form your patties with love. You don’t have to hammer your future hamburgers to make your patties. Remember, the ground beef is on your side. 
    4. Add your salt and seasoning after your patties are formed, rather than in your mix. The ideal time to add your seasoning is right before your burger patties go to the grill. Like you formed your patties with love, season your burgers with generosity.
    5. Grill them up. Not sure how long to grill burgers? Wondering about the ideal burger grill temp? No problem. You’re just one scroll away from all of the knowledge you need.

     

    How Long to Grill Burgers

     

    How long you grill your burgers is up to you, the size and thickness of your patties and your guests’ preference of how well done – or not – they prefer their burgers. Typically, red meat temperatures range from well done (no pink), medium (minimal light pink), medium-rare (some pink), or even rare (generously pink) as long as the internal temp reaches 160 degrees. In general, for burgers with an average thickness, follow this time guide for your desired levels of doneness:

     

    1. Grill your burger for 4.5-5 minutes on each side, 9-10 minutes total for those who prefer a well-done burger. 
    2. Decrease your total cook time for each doneness preference, grilling medium burgers for 8 minutes.
    3. Cook medium-rare burgers for 6-7 minutes.
    4.  Grill rare burgers for about 5 minutes or until the meat reaches the minimum internal temp of 120 degrees.

     

    Grill Temp for Burgers

     

    Although some prefer a pink burger, USDA standards deem any ground beef under 160°F as unsafe to eat. The internal temperature guide per each preference is as follows:

     

    • Well-done: 160°F to 165°F
    • Medium-well: 150°F to 155°F
    • Medium: 140°F to 145°F
    • Medium-rare: 130°F to 135°F
    • Rare: 120°F to 125°F

     

    Burgers on a Pellet Grill

    Pellet Grill

    To grill your burgers on a pellet grill, pick out your pellet flavoring, set your pellet grill to 425-450F and let them cook for 10-12 minutes for medium-done burgers. Although grilling your burgers on a pellet grill is slightly different and takes a little longer, using a pellet grill like the Coyote Outdoor Living Pellet Grill has its benefits. Because of the variety of pellets, you can infuse even more flavor into your meat. Try apple pellets for a burger loaded with applewood smoked bacon or apricot pellets for a lighter flavored burger topped with avocado and lime juice!

     

    Best Grilled Burgers – Bo’s Land & Sea Burger

     

    Looking for more burger inspiration? Try this recipe from Bo Jackson and Chef Chad Wyrosdick of Papa’s Raw Bar in Lighthouse Point, FL.  from the Seasoned & Savory Cookbook.

    Ingredients 

    1. Rock salt – 1 pinch
    2. Ground black pepper – 1 pinch
    3. Tomato – 2 slices
    4. Lettuce – 1 leaf
    5. Drunken Goat Cheese – 1 – 2 oz wedge
    6. Prosciutto – 2 thin slices
    7. ProCrab All Natural Mexican Jumbo Lump Crab Meat – ½ pound
    8. Burger – 8oz Bo’s Burger Seasoned Angus Burger
    9. Bread Bun
    10. Top Naked Pro Crab
    11. ½ Crab Meat

    Instructions

    1. Sprinkle each side of the burger with rock salt and pepper (remember the patties are seasoned, less is best).
    2. Place Bo’s burger on a preheated grill and grill for about 3 minutes on each side (for medium-rare).
    3. After the 2nd side is cooked, add drunken goat cheese and let the cheese melt.
    4. Remove cheeseburger from griddle and place on toasted bun. 
    5. Add 2 slices of prosciutto.
    6. Top with ProCrab All Natural Mexican Jumbo Lump Crab Meat.
    7. Add 2 tomato slices.
    8. Add lettuce leaf.
    9. Add sauce of choice – we use Chef’s house Crafted Hollandaise sauce.

     

    Burger and Fries

     

    Hawaiian Cherry Burger

     

    For a burger that’s a bit more outside the box, check out this recipe by Leo Kelly, The Shirley Temple King, from the Seasoned & Savory Cookbook]. Serves 4. 

     

    Ingredients 

    1. 1 ½ pounds ground beef
    2. Sea salt and freshly ground pepper
    3. Teriyaki sauce to taste
    4. 4 slices cheddar cheese
    5. 2 tablespoons butter
    6. 4 hard rolls, halved
    7. 4 canned pineapple rings
    8. Red onion, cut into four medium slices
    9. Maraschino cherries

    For Sauce

    1. ½ cup mayonnaise
    2. 1 tablespoon honey
    3. 2 tablespoons teriyaki sauce 

    Instructions

    1. Stir together the mayo, teriyaki sauce, and honey in a bowl and set aside. 
    2. Fire up the grill pan at medium-high heat.
    3. Grill the pineapple on both sides for about 5 minutes to create grill marks.
    4. Season the ground beef and make 4 burger patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and place a slice of cheddar cheese on each patty and let it melt while the burger cooks through about 4 minutes longer.
    5. Place the rolls on the grill for about one minute.
    6. Spoon the sauce on the bottom of the rolls to soak into the bread. Place the patties on top and add red onion and a pineapple slice. Finish off each burger with a cherry on top!