Grilled Peach & Arugula Salad Featured in Family Table By Robert Irvine

 

We love that our Coyote brand ambassadors share a passion for healthy living. Chef Robert Irvine does a wonderful job making healthy eating easy by creating recipes that are both delicious and nutritious like his grilled peach and arugula salad dish.

Coyote Tip: Using the Coyote Pellet Grill to make this recipe enhances the fruit with pellet flavors like apple blend or mesquite. Get the full recipe from the book, Family Table by Robert Irvine below:

 

Photo of Robert Irvine Credit to – Iran Spanier

 

Serves 6

YOU’LL NEED

• 4 ripe peaches
• 3 slices bacon, cooked and cut into 1-inch cubes
• 1 tbsp gorgonzola blue cheese, crumbled
• 2 cup baby arugula
• 1 tbsp white wine vinegar
• 1 shallot, minced
• 1 tsp honey
• 3 tbsp grapeseed oil

 

MAKE IT

1. Cut peach into quarters, coat with grapeseed oil, and season with
   salt and pepper.
2. Place the peaches on hot grill. Cook for approximately 4 minutes on
   each side.
3. In a separate bowl, add white wine vinegar, shallots, honey, and
   slowly add grapeseed oil.
4. In a separate bowl, add baby arugula, bacon, grilled peaches, and
   dress with white wine vinaigrette.
5. Finish salad with crumbled gorgonzola.

 

THE MACROS
CALORIES: 174
PROTEIN: 6 g
FAT: 12 g
CARBS: 11 g

How to Grill the Perfect Steak: The Ultimate Grilling Guide

For beef lovers, the quest for the perfect steak can be a lifelong obsession. After all, there are so many types of steak and so many tried-and-true methods of cooking them that you could spend a lifetime deciding which is your favorite. 

There’s just something about cooking a steak on an open flame that transcends time. The English word ‘steak’ has Norse origins. The word steikja means to cook on a stake — over an open flame of course.

In America, native peoples have been eating bison steaks since the dawn of time. Some of the earliest beef steaks in the United States were enjoyed on the open range by cowboys driving cattle to market. Many of the cuts we enjoy today were inspired by the original prairie land butchering techniques.  

When it comes to grilling steak, there’s a lot to cover. In this post, we’ll highlight many of the methods to help you nail it the next time you flame-sear your steak. Follow Coyote’s guide to cooking the perfect steak and impress your guests the next time you fire up the grill.

 

Finding the Right Grill

To cook the perfect steak, you need the perfect grill. Luckily, Coyote Outdoor Living has the perfect piece of equipment regardless of your grilling preferences. 

Check out some of our lineup to learn more about our professional-level grilling equipment. 

 

36’’ S-Series Gas Grill

Even the most die-hard charcoal fanatic has to admit that a gas grill is the perfect utilitarian option for quickly searing a high-end steak. 

Gas grills offer precise temperature control and uniform heat, giving you ultimate control. Using a gas grill enables you to get the perfect sear on the outside of your steak while maintaining the ideal temperature on the inside — regardless of thickness and cut. Our 36-inch S-Series Gas Grill offers an even greater advantage. Made of 304 stainless steel, its Coyote RapidSear™ infrared burner works to perfectly sear steaks uniformly and quickly. These infrared searing burners work through radiated heat. Combine that with our ceramic briquette heat control grid and you will never have to worry about hot and cold spots throwing off the delicate timing of that perfect sear on your steak.

 

Charcoal Grills

Even the biggest gas grill proponent must admit the smoky taste of charcoal-seared beef adds a depth of flavor to steaks that helps to elevate the experience. There’s just something magical about fire, smoke and steak that stands the test of time. 

Our 36-inch Charcoal Grill is the perfect tool to cook a mouthwatering charcoal-grilled steak. Compared to cooking with gas, charcoal offers the challenge of keeping uniform temperatures across the grilling surface. But with Coyote’s adjustable dampers to control airflow and adjustable fuel tray, you’ll be able to keep grill temps right where you want them across the entire 875-square-inch cooking surface — whether you’re cooking with high heat or low and slow. 

 

Pellet Grills

If you’re looking to make a reverse sear steak, this is the perfect piece of equipment for you. 

Although proponents of the sear-first method might think it’s impossible to smoke a steak to medium-rare perfection, our 36-inch Pellet Free-Standing Grill will have them thinking twice. 

The three temperature probes included with the system and the wide range of temperatures this grill can achieve — from 175 to 700 degrees Fahrenheit — makes this the perfect tool to give you the best of both worlds. Now you can enjoy the smoky flavor unlocked by our wood-pellet fed system and use the precision temperature control to offer a unique steak experience friends and family members will have a hard time replicating. 

A reverse sear is a method in which you first slow cook then sear your steak. 

First, preheat the smoking compartment until the temperature reaches about 200 degrees Fahrenheit. Next, place a thick-cut steak like a standing rib, rump roast, or ribeye into the smoker until it reaches about 120 degrees Fahrenheit — about an hour. Then remove the steak to rest. Place a cast-iron skillet onto the grilling surface and crank the heat — you’ll want the pan to get to about 600 degrees. After brushing the steak with peanut oil, flash fry each side for about 45 seconds to sear in all that smoky flavor. The end result will be a juicy moist steak that has a signature smokehouse flavor and the perfect char on the outside.

 

Finding the Right Steak

No matter how you cut it, freshness is key. 

Beef cattle are large animals, and prime cuts can be taken from its many sections. The tenderloin section may be the most valuable real estate and is where tenderloin steak — aka filet mignon — is found. But prime and sub-prime cuts from every section of the animal can reveal mouth-watering flavors in the hands of a true grillmaster who knows their craft. So, if you have a good relationship with your butcher, the ideal cut of steak is whatever he or she is working on that day. 

Check out the section below to learn more about some of the most popular types of steak cuts used for grilling.

 

Tomahawk Steak

Tomahawk steak describes a ribeye section in which the rib bone still has been left attached — giving it a ‘handle’ that resembles a tomahawk or axe. 

Bone-in steak cuts are versatile and can be smoked or seared depending on your mood. You could sear it on a charcoal or gas grill using indirect heat, for example. Or, cook it slowly using a pellet-fed smoker for about an hour at 225 degrees Fahrenheit and then finish at 450 for about 10 minutes. Or, flash fire with direct heat to end up with a seared outside and rare inside. 

The choice is yours!

 

Rib Eye Steaks

The rib eye steak can describe several cuts from the large rib portion of the animal, some of which have rib bones as part of the cut. Specific cuts include bone-in and boneless ribeye steaks, ribeye cap steaks, and ribeye filet. 

Because they come in so many shapes and sizes, ribeyes offer a lot of variety. Ribeye filet is relatively lean while a traditional ribeye boneless steak is much more marbled. Bone-in ribeyes are great for a crowd and can be quickly seared using any type of grill.

 

Flank Steaks

Flank steaks describe a cut from the flank portion of the beef cattle, which describes the belly near the back legs. This budget-friendly cut is lean and boneless and best when marinated before grilling to ensure it retains moisture as the flank steak cooks. 

Flank steaks are great for things like grilled tacos, where the marinade and supporting ingredients mesh together with its robust beef flavor. Stewing the meat helps to break down the muscle without drying out the meat.

 

Skirt Steaks

Skirt steaks are cut from the plate portion of the beef cattle’s belly. Marbled cuts from the skirt include inside and outside skirt steaks, which are also best enjoyed after marinating. By using a marinade with citrus, you help to break down some of the molecules in the meat that might otherwise result in a tough texture. 

Skirt steaks must be cooked quickly before the inside gets too dry. Direct heat is a great method. Each side of the steak will need only a few minutes of flame before letting it rest. Then, cut thinly the grain for mouthwatering, tender bites of steak.

 

Filet Mignon

Filet mignon is one of the most coveted beef steak cuts available. Harvested from the loin portion of the animal, it is tender and juicy. 

If you are picking up filets from the butcher, tell them the thicker the cut, the better. Many prefer to quickly sear the outside while leaving the delicious juicy red meat in the heart of the steak rare or medium-rare. 

Filet mignon is a great option for reverse sear cooking on a pellet-fed smoker. When using direct heat, be sure not to overcook this delicate cut to ensure the inside remains juicy. 

 

Steak Temperature Guide

How you cook your steak has a huge impact on flavor. A few minutes one way or the other could be the difference between a juicy, tender steak and a dry, burnt hunk of shoe leather. And a few degrees of internal temperature can be the difference between a delicious dinner and getting sick. 

In this section, we will give you all the tips you need to be able to judge the doneness of your steak using a temperature probe, texture, color, and juiciness.

One quick note on internal temperatures — the United States Department of Agriculture recommends cooking beef to an internal temperature of 160 degrees Fahrenheit. Some people prefer rare steaks that may be cooked below that threshold. Only fresh, carefully trimmed, high-quality meat should be used for rare steaks cooked to below 160F, and considered at the diner’s risk. 

 

Rare

For a certain sub-section of beef lovers, rare steak is the way to go. 

Beef steak is considered rare when it is cooked to an internal temperature of about 120 to 130 degrees Fahrenheit. To the touch, poking a rare steak should have the same texture as the fat part of your palm when your thumb and index finger are spread apart. While this video from Chef Paul is a recipe for pork chops, his description at about the 4-minute mark should help explain steak cooking temps as well.

Longtime grillmasters might talk about the ‘one flip’ rule, where the steak or burger is flipped only once to sear in the juices and prevent overcooking. Once the juice starts to appear on the top of the steak, it is ready to flip to let the other side cook. 

These juices are a substance called myosin and are a result of heating ligaments in the muscle that cause it to coagulate. Most often when a juicy raw steak is described as ‘bloody’ it is actually myosin being released from the steak — not actual blood. 

Vegetarians are beginning to have an appreciation for these meat-bound proteins as well. Designers of vegetarian meat alternatives have recently unlocked protein chains similar to actin, myosin, and myoglobin from vegetable sources like legumes and soy. This helps vegan and vegetarian meat alternatives unlock the ‘umami’ flavor and mouthfeel of real meat.

 

Medium Rare

For steak lovers, medium rare is the best of both worlds. Chefs often say medium rare is their go-to and the most often ordered in restaurants. It should be more firm than rare and should have great sear when cooked on an open flame, but still juicy in the middle. 

If you are using the finger test, poking a medium rare steak should feel the same as the fatty part of your palm when touching your index finger to your thumb. 

Medium rare steak has an internal temperature of about 130 to 135 degrees Fahrenheit. 

 

Well Done

Well done is at the other end of the grillmaster’s steak chart. Much more of the juice will have been cooked out of the steak at this point, causing it to shrink. 

Meat is considered well done when it is above 160 degrees Fahrenheit. Above this temperature, all microbes will have been killed, ensuring the safest steak possible. 

Steaks cooked on the grill will show heavy searing from exposure to flame. The texture can be described as stiff and the color can be described as grey or brown. Poking a well done steak should feel similar to your palm when touching your index finger to your pinky.

 

Robert Irvine’s Rosemary & Thyme New York Strip Steak

Now that you are a steak pro, where do you start? We recommend Robert Irvine’s Rosemary & Thyme New York Strip Steak. This is the perfect recipe that keeps steak as the star of the dish, with simple seasonings and cooking techniques that make for a delicious meal. You can find this recipe in the Seasoned & Savory Cookbook, which you can find on Coyote Outdoor Living’s site.

This recipe services 2

You’ll Need:

• 2 New York strip steaks, 8 oz each 
• 1 tbsp extra virgin olive oil 
• 2 garlic cloves, smashed 
• 3 tbsp soy sauce
• 3 sprigs thyme, picked
• 3 sprigs rosemary, picked

Cooking Instructions:

• In a mixing bowl add garlic, thyme, rosemary, and soy sauce
• Marinate the steak for approximately 24 hours 
• On a hot grill, cook for 8 minutes or until internal temperature reaches 125 degrees
• Allow to rest for at least 10 minutes prior to serving

Recipe Details:

• This recipe serves 2 
• Calories: 547
• Protein: 67 g
• Fat: 28 g 
• Carbs: 3 g

When we say we love summertime, it isn’t just because of the weather. It is because summertime marks the peak of the grilling season! 

Throughout this blog, we are ready to help you make the most of your summer grilling experience from our best grilling tips to the best flavors, products, recipes and more. Get ready to fire up your Coyote grill and impress!

 

Coyote’s Grilling Tips

Our team is passionate about grilling, and knows a thing or two about making the most of the grilling season. See our tips below for some basic but essential tips on grilling this summer. 

 

Finding the Right Temperature

It is important to find the right temperature when cooking certain foods for both best taste and safety. Several factors come into play when it comes to grilling – should you cook on direct or indirect heat? Should you cook quickly at high temperatures or go the low and slow route? How long should you be grilling for? This Guide to Grilling Times and Temperatures can help you master your grilling.Want control over your grilling? The Coyote S-Series Gas Grill boasts several features that will ensure your food gets properly cooked including two high performance Coyote Infinity Burners™ and a ceramic briquette heat control grid. This grill also outputs up to 70,000 BTU, increasing your cooking options.

 

Choose the Right Flavors

Choosing the right flavors is essential to grilling. Not only is it important to select your grill type based on how it will cook your food, but also how it will flavor it. Some people are loyal to the smoky flavor charcoal brings, while others like to keep it simple with the reliability of a gas grill. Our suggestion? Know what grill to use, and what flavors to cook with going in. 

A great option for this are smokers and pellet grills, which allow you to soak in flavors of your choice while cooking. Smokers are great for cooking something low and slow, but pellet grills offer incredible versatility in both flavors and cooking times. Check out our pellet flavor guidelines below, found in our Pellet Grill user manual. 

• Apple – Apple wood pellets are best used for smoking chicken, pork, lamb and seafood. It is mild and can be mixed well with other flavors.
• Cherry – Like Apple, cherry wood pellets are extremely universal and can be used to smoke anything.
• Hickory – When it comes to smoking pork, hickory cannot be beat. In addition to pork, both chicken and beef are also best paired with hickory flavored wood pellets.
• Maple – Best for chicken and vegetables, maple wood pellets are also similar to cherry and a great flavor to keep on hand.
• Mesquite – This flavor is the best wood pellet to use for beef; specifically for beef brisket.
• Oak – While oak is a mild flavor mostly used for filling and blended flavors, it can be used for all proteins and vegetables. It is another universal flavor to keep on hand at all times.
• Pecan – Pecan wood pellets are ideal for smoking chicken. This flavor can be blended with others, especially when smoking chicken.

 

Coyote’s Grilling Products

Choosing the right grill can be a tough choice. There are a lot of options out there, but we have some options that are too tempting to pass up.

Coyote’s Pellet Grill

From the looks, versatility and superior functionality of a luxury appliance, we can’t think of a better grill to exceed outdoor grilling expectations this summer than the Pellet Grill!

Unlike a normal gas or electric grills, the Pellet Grill operates using wood pellets that allow for a great smoky flavor. The grills are also incredibly versatile as you can smoke, sear, grill, and even bake on it! 

Coyote’s Pellet Grill has an easy-to -navigate touchscreen display and three temperature probes to monitor food.The grill is made from 304 stainless steel, with a spring assist hood and a double walled canopy with a gasket. For pellet use, this grill has a smart drop™ and an easy front loading pellet hopper which makes reloading pellets easy. There is also interior grill lighting, a wind guard, and a built-in timer, meaning you can grill any time of day and take full advantage of grilling rain or shine. 

Coyote’s Pellet grills are meant only for outdoor use, and it is recommended to always use 100% natural hardwood BBQ wood pellets. There are different flavor options to explore in your pellet grill, such as apple, cherry, hickory, maple, mesquite, oak, and pecan. Each of these pellet types can be paired with different items on the grill, like how apple pellets are best used for smoking chicken, pork, lamb, and seafood. When storing your pellets, ensure they are always kept in a dry area with no exposure to moisture. 

Who is ready to make taste buds explode with the Pellet Grill?

 

Coyote’s Favorite Recipes

We’ve talked a lot about how much we love grilling, so we are going to showcase some of our partners and fellow grilling enthusiasts who have their own favorites to share.

Chef Paul’s Porkchops

Ready? Set? Grab just 9 ingredients and the easy-to-use Coyote Portable Grill! Chef Paul’s quick and flavorful pork chops with salsa verde recipe is easy even for those still working up to their grill master title! 

The Portable Grill is perfect for cooking literally anywhere with its 200 square inch cooking area, 316 marine grade stainless steel, signature grate cooking surface, ceramic head control and wide temperature range. 

Oh, and who could forget about cleanup? The removal drip tray makes for one of the easiest cleanups yet so you have more time to enjoy delicious creations.

 

Chef Jonathan Collins Grilled Cremini on Toast

We know what you are thinking, and yes the Coyote Asado Cooker is always ready to impress! We named it the Asado because of the definition of the word: 

The technique and social event of having or attending a barbecue. Fitting right?

The Coyote Asado Cooker is an extremely versatile outdoor appliance that will add value and enjoyment to every outdoor living experience. Not only can it be used for grilling, but in baking pizzas and bread, slowly smoking large cuts of meat, and searing veggies and fish with temperatures controlled to perfection. This makes the best tool for even master chefs like Chef Jonathan Collins and any dish, including appetizers.

Jump on his level and add an element of simple delight with cremini mushrooms on charred toasts with ricotta right from your Asado Cooker!

 

Coyote’s Grilling News

Our pellet grill and recipes aren’t the only news going on at Coyote Outdoor Living. Check out our newest partnership, Brian Mazza!

Brian Mazza

Coyote is extremely excited for our most recent influencer partnership with health and fitness icon Brian Mazza.

Brian is an entrepreneur based out of New York. He co-founded The Ainsworth in 2009 and in 2010 created the men’s custom clothing company Windsor Custom. Brian’s primary passion has always been creating; and over the years he has carved out a space in health and wellness, even gracing the cover of Men’s Health Magazine twice. From a young age Brian has always been a highly competitive athlete, and it was that drive that got him a scholarship to play Division 1 Soccer at The University of Rhode Island.

Brian is a high performer in every sense and is giving individuals and corporations an inside look at what it takes to operate on a high-octane level. HPLT, Brian’s latest venture, specializes in providing IRL (in real life) experiences focusing on bringing out the best in every individual. 

Most importantly, Brian is a proud father and husband setting the example of living a healthy lifestyle. With no intention of slowing down, he is destined to become an unstoppable force utilizing his personal brand and beyond.

Grilling for Brian has become a staple part of his diet, as it sets the stage for a delicious spin on meals and is a way to entertain his family and friends.

“It is no secret that eating clean is a very important piece of the puzzle. Once you are able to establish a very strong nutritional foundation your body starts to respond in ways that are remarkable. Grilling clean meat/fish/veggies is a great way to get on the right track,” Brian Mazza

Interested in Brian’s grilling favorites? Try out his Grilled Lemon Salmon recipe that is also featured in the ‘Seasoned & Savory Cookbook’ benefiting UPMC Magee-Women’s Hospital, and keep your eyes peeled for even more grilling tips and tricks in the coming months.

Ingredients

• 4 tbsp. butter
• 2 cloves garlic, minced
• 1 tsp. lemon zest
• 1 tsp. kosher salt
• Pinch red pepper flakes
• 4 (6-oz.) salmon fillets
• 6 lemons, sliced
• Freshly chopped parsley, for serving

Directions

1. In a small microwave safe bowl, microwave butter until very softened,
   almost melted. Stir in garlic, lemon zest, salt, and red pepper flakes.
   Spoon mixture all over salmon fillets.
2. Preheat grill to medium-high. Arrange lemons on grill and place salmon
   fillets on top. Cover grill and cook until salmon is cooked through and
   flakes easily with a fork, 15 to 20 minutes. (Exact cooking time will vary
   based on the thickness of your fillets.)
3. Serve with grilled lemon slices and garnish with parsley, if using.

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Father’s Day is the perfect opportunity to give dad a break from the grill. 

We know that can be easier said than done. Some fathers have more trouble than others relinquishing the tongs. After all, it takes a lot of hard work earning the pitmaster title. But even the most ardent grilling fanatic enjoys sitting back and letting someone else handle the deal with the hot coals every once in a while.  

We’re here to help you feel confident taking over pit duties for dad. Don’t let the grill area scare you. Once you figure it out, it can be quite a welcoming domain ⁠— one that can be enjoyed by the whole family. 

In this post, we’ll teach you how to give dad that big, bold, freshly grilled flavor without having to leave his favorite recliner — even if you are new to grilling yourself. Whether you are hosting a large family get together or a dinner for two, we’ll give you all the tips and tricks you’ll need to deliver the perfect Father’s Day grill platter. We have options for hosting a big party, dishes for two, and alternatives for vegetarians and vegans, too.

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Navigating the Grill

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Don’t be afraid. 

The grill isn’t there to hurt you. The grill is your friend. 

The first step is to familiarize yourself with your equipment. Find out what type of grill you will be using before you put together the menu and shop for the ingredients. That way you will be able to meal prep accordingly and play to your strengths.

It is also important to know what grilling supplies you’ll need before you head to the store. If you are using a charcoal grill, for example, make sure you have a fresh bag of coals and lighting fluid before lighting that match. Likewise, you’ll want a full tank of gas for a gas grill or a full hopper of pellets for an automatic smoker.

If you’re not sure, don’t be afraid to ask the grillmaster in your family  for help. They probably won’t mind — most grillmasters actually love sharing their wealth of knowledge!

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Grill Types

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Understanding what type of grill you have and what it can and can’t do is the first step to mastering the art of grilling. 

Each type of grill has its strengths and weaknesses. Beginners should play to those strengths. For example, even something as simple as burgers and hot dogs can become tricky on a smoker, while thoroughly cooking bone-in chicken on a gas grill takes a certain knack for timing. 

No matter what type of grill you use, it is a good idea to clean the grill grates before cooking. By heating the grill and wiping down the grates, you’ll ensure any flavors from previous meals don’t taint your work.

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Gas Grills

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Gas grills may be the most convenient. There’s a comparatively short prep time before you have a healthy flame. But you should check to make certain the tank is full and the lines are properly attached. Lighting a gas grill can be scary for newcomers. If there is a button ignition, make sure the gas is on the correct ‘light’ setting before engaging. If you must use a light, make sure you do not accumulate gas — which can cause a fire ball. Light a long match or candle lighter before slowly opening the gas line. 

Gas grills can be used to prepare nearly any kind of dish. Steaks and pork chops can be seared to perfection and you can time a fish filet perfectly. But be careful of flare-ups, especially with foods like burgers and chicken wings that drip grease onto the flames. A spray bottle of water is the perfect way to combat these flare-ups. Unlike charcoal grills, closing the lid will increase heat.

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Electric Grill

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Because they plug in, electric grills are the easiest to start. But make sure they’re cleaned, the grease trap has been emptied and properly reattached before you begin. 

Electric grills are great for burgers, steaks, hot dogs, vegetables and other foods. Because they don’t expose the food to open flame, greasy foods like bacon can easily be cooked alongside other meats.

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Charcoal Grill

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Charcoal grills require a little bit of lead time before you start cooking. Start your coals 15 to 30 minutes before you plan to start cooking. Some grills even include ignition assist features, where a small gas flame helps get the charcoal started. A chimney starter is another great way to reduce prep time for charcoal grills. If you are using starter fluid, soak the coals then wait about five minutes before lighting to allow the coals to absorb some of the liquid and maintain a flame for a uniform burn. 

Some foods — like Kabobs — were invented for the charcoal grill. You can cook almost anything on this type of grill, but some items — like ribs and chicken wings — may require indirect heat. By placing coals on one side of the grill and the meat on the other, you can evenly cook these foods for longer durations without burning the skin. Unlike a gas grill, closing the lid will lower the flame.

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Pellet Grills

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A unique option for those used to a luxury indoor oven,  is a  pellet grill. Unlike a normal gas or electric grill, they operate using wood pellets that allow for a great smoky flavor. Pellet grills are incredibly versatile. You can smoke, sear, grill, and even bake on it. Coyote’s Pellet Grills with their easy to navigate touchscreen display and 3 temperature probes to monitor food, are a great option

These grills boast an extensive range of features. For starters, it doesn’t look like your average pellet grill, and isn’t. Coyote’s Pellet Grill can do everything a gas grill can do as well as what a pellet grill can and it is attractive. The grill is made from 304 stainless steel, with a spring assist hood and a double walled canopy with a gasket. For pellet use, this grill has a smart drop™ and an easy front loading pellet hopper which makes reloading pellets easy. There is also interior grill lighting, a wind guard, and a built in timer, meaning you can grill in the evening and on stormy days. 

Coyote’s Pellet Grills are meant only for outdoor use, and it is recommended to always use 100% natural hardwood BBQ wood pellets. There are different flavor options to explore in your pellet grill, such as apple, cherry, hickory, maple, mesquite, oak, and pecan. Each of these pellet types can be paired with different items on the grill, like how apple pellets are best used for smoking chicken, pork, lamb, and seafood. When storing your pellets, ensure they are always kept in a dry area with no exposure to moisture. 

Pellet grills are quickly outpacing gas and charcoal grills because of the portable and eco-friendly nature of its fuel. It is also very versatile, combining your grill, smoker, and even a pizza oven. The versa rack system, hood gasket seal, and spring assisted hood means it is easier than ever to grill your meals without fear of heat escaping. 

With easy to use navigation and extra features like lights, temperature probes, and searing grates, this is a great option for your Father’s Day grilling. 

Each pellet grill model can take some getting used to. Make sure you familiarize yourself with the operation of your specific pellet grill. Don’t be afraid to ask the grillmaster for help — or check online to find the user manual for your specific model. 

Brisket, vegetables, and even baked goods like cinnamon buns are a great use of pellet smokers.

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Smokers

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Smokers can be intimidating for newcomers — but don’t let that stop you! Cast iron smokers can have one chamber or two, and ceramic smokers usually have one internal chamber. Creating a plan of attack for your specific smoker will help you make the most of the meal. Heat can be controlled by opening and closing the flues to allow air or restrict air from circulating. Coyote Outdoor Living’s Freestanding Asado Cooker is a great option for a smoker. 

Ribs, chicken and briskets are a great use of smokers. A few questions before you start: Will you be using lump wood charcoal or wood for your fire? And how much time and heat will be required to cook your specific cut of meat? 

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Cooking on the Grill: Recipes for Beginners

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New to grilling? No problem. 

These recipes are quick, easy and — most importantly — delicious. You’ll be able to cook the meal and impress all in attendance with your newfound skills. 

Some foods are ideal for the new grilling enthusiast. Pre-cooked hotdogs are a great option for beginners — just heat to serve!  And grilling can be a great way to get some new flavors from the garden. Check out this great tutorial from Jonathan Collins to learn some great hacks that will let you make the most out of fresh produce. 

With meats, it’s important to know the safety zones for internal temperatures. We recommend using a probe meat thermometer and referencing this chart from the U.S. Department of Health & Human Services. For example, you can feel confident that burgers cooked to 160 degrees Fahrenheit will be safe, while chicken on the bone will need to be cooked to 185 degrees. 

No family member should suffer on dad’s big day. So, we have put together some great meal-planning options for everyone along the meat consumption scale — from vegans to full-on carnivores!

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Bo Jackson Burger

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The Bo Jackson burger is just one of the recipes included in the Seasoned and Savory Cookbook. This beautiful, full-color coffee table cookbook has recipes for all levels — from the green beginner to the seasoned pitmaster. Plus, you know you’ll be cooking with a cause because all proceeds benefit Magee-Womens Research Institute & Foundation.

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Grilled Maple-Bourbon Chicken

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Whether or not dad is a bourbon drinker, he’ll find himself licking his fingers because of this delicious marinade and glaze that uses bourbon, maple syrup, soy sauce and other ingredients. This recipe from Spruce Eats is plated, but you can go for a version on a bun to make for a finger-friendly meal.

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Foil Pack Salmon with Edamame

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Foil packets are perfect for beginners because they are easy to cook and easier to clean. This version from Ryan Scott via USA Today features a pesto made from edamame for a fun take on an old classic.

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Beer “Can” Chicken

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Beer Can Chicken — aka Beer Butt Chicken — is a true crowd pleaser. Cooking the chicken upright takes advantage of indirect heat, which lets the skin get crispy while the insides cook thoroughly. Steam from the beer can will ensure every bite is moist and delicious.

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Blackened Red Snapper

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Grilling season is a great time to make the most of fresh seafood. Blackened recipes are a Cajun tradition and use heat two ways to prepare the fish — capsaicin spiciness from the peppers give it a kick while high temperatures from the flames sear those flavors into the fish. This recipe calls for a kid-friendly minimum-level of heat. If dad is a heat-seeker, feel free to kick the spices up a notch.

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Grilled Whiskey Salmon

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This recipe from the Spruce Eats elevates salmon with a whiskey and soy sauce marinade. High heat will allow you to sear each side quickly, while delivering a moist and delicate finished product.

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Grilled Shrimp and Scallop Skewers

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These shrimp and scallop skewers are sure to be a fan favorite. They impress a crowd without letting on that they’re a cinch to throw together. These easy skewers help you stay present with guests without having to spend all your time over hot coals.

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Portobello Mushrooms with Chard and Feta

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It’s time to give the vegetarians some love. This portobello cap recipe is a great option for vegetarians when burgers are also on the grill. They take up about the same amount of space and will cook in about the same amount of time.

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Cooking on the Grill: Intermediate Recipes

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These Father’s Day grill recipes are for those a little more adventurous. 

These slightly more advanced foods like steaks or pub burgers include some dishes for smaller parties, which can be more difficult to time correctly.

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Beer Brined Chicken Wings

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Grilled wings are an all-American favorite. Brining the chicken allows for moist and juicy wings while the open flame gives the skin a crispy crunch.

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Grilled Corned Beef Burgers with Stout Mustard and Fried Egg

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Trying to break free of the same-old grilled favorites? Try these unique grilled pub burgers with an Irish twist! The sunny side-up egg will make for this Father’s Day burger a special experience.

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Smoked Tri Tip

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Is dad a wine lover? This smoked tri-tip recipe has a built-in Pinot Noir pairing. It’s a great introductory cut for Smoking 101 — and you don’t even need a smoker to pull it off! They’ve included some tips to use for a charcoal grill, which can be replicated on a gas grill with low heat on one side with a box of wood chips or chunks included above the flames.

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Baby Back Ribs

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Among the most revered staples in all of grillingdom — along with brisket, of course — a perfectly-cooked rack of baby back ribs is an easy way to make any grillmaster swoon. Cook these babies low and slow as the recipe suggests for lip-smacking, fall-off-the-bone results.

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BBQ Pulled Jackfruit Sandwiches

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This impressive sandwich recipe swaps jackfruit for pulled pork and will blow the socks off any vegetarians at the party. Consider substituting vegan mayo made with cashews and lemon juice for a vegan-friendly version.

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Spatchcocked Barbecue Chicken

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By using the spatchcock method, you ensure a perfectly-cooked bird — whether you utilize gas, coals or pellets. Whole birds can be tricky to pull off on non-smoker grills. But by splitting the chicken along the spine, you ensure perfectly-cooked, juicy meat and seared skin on any type of Coyote grill — gas and charcoal included!

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Hawaiian Shrimp Kebobs

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Now that we’ve indulged the meat eaters and vegetarians, it’s time to turn our focus to a pescatarian dish. This recipe for Hawaiian Shrimp Kabobs utilizes pineapple chunks, cilantro and a sauce made with ketchup, soy sauce, pineapple juice, ginger and garlic that really packs a sweet-and-tangy punch!

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Chef Paul shows us how to make quick and flavorful pork chops with salsa verde on the Coyote Portable Grill. Using only nine ingredients and the easy to use Coyote Portable Grill, we see how straightforward preparing delicious food can be.

As a bonus, Chef Paul shows us a clever way to determine the doneness of meat just by touch.

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Get the recipe on the Prepear app

Ingredients

• 2 bone in pork chops
• salt
• pepper
• olive oil
• 4 tomatillos
• 1 poblano pepper
• 3 cloves garlic
• 4 green onions
• 6-10 olives to garnish

Directions

1. Allow chops to rest at room temperature for 30 minutes
2. Preheat the Coyote Portable Grill for 5 minutes
3. Brush olive oil on both sides of the chops
4. Sprinkle salt and pepper on both sides of the pork chops
5. Brush olive oil one more time on the side of the pork chop
6. Peel husk from tomatillo and wash
7. Wash poblano pepper
8. Peel 3 garlic cloves
9. Place garlic, tomatillos, and poblano pepper on the grill for total of about 5 minutes
10. Flip pork chops after 5 minutes
11. Remove garlic, tomatillo, poblano pepper from grill
12. Remove stem from poblano pepper
13. Trim ends off green onion
14. Put tomatillo, pepper, garlic, cilantro, green onions to blender
15. Blend briefly to mix
16. Add salt and pepper to salsa
17. Remove pork chops from grill if pressure touch suggests desired doneness
18. Garnish chops with olives
19. Spoon salsa verde over chops
20. Allow meat to rest for a few minutes before slicing

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