Green Mountain Hardwood Pellet Grills

Cook anything! Re-inventing Bar-B-Que, these grills make anything you cook, bake or smoke taste better. From brisket, to turkey to pizza you'll wonder where they've been keeping these grills all your life! You'll throw the gas grill away.... fast! Cook with clean hardwood pellets and without messy charcoal dust, smelly lighter fluid, explosive gas, and dangerous igniters.

 

 

Storekeeper Dave smokes a turkey for about every holiday (plus a few in between every hodiday!) Let's just say I love turkey smoked on my Green Mountain Grill. I love everthing I cook on my grill.

 Brine your turkey for a day or two prior to smoking and experiment with brines, rubs, cooking temps and durations. Use a thermometer to make sure the bird is completely cooked without over doing it! Our new Green Mountain Grills come equiped with temp probes as standard equipment!

I always use Bad Byron's Butt Rub! I've never had a bad bird!

Remember to check out the recipes on http://www.greenmountaingrills.com/recipes.php

You'll find Bad Byron's Butt Rub at The Water Shed in Windsor, Colorado

http://www.buttrub.com/

Hide Box

  970-686-6425

Daniel Boone Grill Model $759 MSRP

The Daniel Boone Model comes with a digital control, a meat probe, a peaked lid for stand-up chicken/ large fowl/ rib racks, a convenience tray with utensil hooks, hard rubber tires. and a venturi-style firebox for cyclone combustion. It also has Sense-Mate™ - a circuit-board-mounted thermal sensor which measures ambient temperature and kicks the grill into “turbo” mode in cold weather so that you do not have to wait long for the grill to heat up in winter. Other features include a positive pressure hopper fan to prevent burn-back, “fan only” mode with automatic shut-off to blow ash out of the firebox after you finish grilling, a 27X16 (432 sq. in.) stainless steel grate, and 13.5” clearance inside. It weighs 152 pounds.

Available options include a stainless steel no-warp lid, form-fitted grill cover, and a dome thermometer.

Jim Bowie Grill Model $1,199 MSRP

The Jim Bowie model comes with a digital control, a meat probe, a peaked lid for stand-up chicken/ large fowl/ rib racks, a convenience tray with utensil hooks and hard rubber tires. Also included is Sense-Mate™ - a circuit-board-mounted thermal sensor which measures ambient temperature and kicks the grill into “turbo” mode in cold weather so that you do not have to wait long for the grill to heat up in winter. You'll also get a venturi-style firebox for cyclone combustion, front casters, a positive pressure hopper fan to prevent burn-back, a dome thermometer and “fan only” mode with automatic grill shut-off to blow ash out of the firebox after you finish grilling. The stainless steel grate measures 37.5” X 16” (600 sq. in.) and the inside clearance is 13.5”. It weighs 183 pounds.

Available options include a stainless steel no-warp lid, and a form-fitted grill cover.

Big Pig Trailer Rig $8,999 MSRP

Whether you do catering, competition barbecuing, or just throw huge parties, this is the right rig for you! Temperature adjusts from 150°-500° for long, slow cooks, roasting, baking, or grilling. Completely self-contained (with available options), this grill will cook for 24-30 hours at 225°. Trailer is less than 7’ wide, so you can get into even the tightest places. Available canopy extends 3’ beyond the sides to keep you dry on rainy days. Cook 40 chickens or 150 hamburgers or 20 briskets at one time! This grill includes 3’X5’ 2-burner grill, fully insulated with 2700° insulation, 12’ trailer, ball hitch, E-Z open lid, Stainless steel split grates, plywood deck, 50-lb. hopper, adjustable temp 150°-500°, and powder-coated with high temperature paint.

Available options include a 900-watt Inverter (runs grills from batteries), twin 6-volt deep cycle 235 amp-hour batteries, battery charger, retractable extension cord (to plug in remotely), cooler, spare Daniel Boone grill mounted on trailer, tool box (locking storage), spare tire, table, canopy (HD waterproof canvas on gabled roof), cook’s floor (for wet ground), and lights.

Technical Specifications

Green Mountain Grills "Gully Washer" Grill Cover

We’ve built and tested our form-fitting grill cover to withstand the toughest weather conditions. Velcro® cinches secure the cover to the grill keeping it safe and dry. Protect your investment with a custom Green Mountain Grills Gully Washer grill cover.

Green Mountain Grills Rib and Smoke Rack

 

Add more cooking area in your grill with an upper rack (smoke shelf) and increase the rib room with a vertical rib rack!

Green Mountain Grills Mitt

This handsome, extra-heavy-duty mitt will protect your hands and make you look like a million dollars!

Green Mountain Grills Cap

Look smart alongside your grill!

Green Mountain Grills T-shirt

Set fashion trends in your neighborhood! Available in most sizes.

Green Mountain Grills Apron

Save the drippings for later!

Green Mountain Grills Thermal Blanket

Keep your poor grill warm in the wintertime and cut your pellet usage by up to 50%, too.

Green Mountain Grills Remote Control

Upgrade to the remote model and enjoy total control and information from inside the comfort of your home. The RF transceivers negotiate walls, windows, trees, etc., up to 100’ away. Perfect for blistering heat or brutal cold! And the low pellet alarm even displays “FUEL” on the remote handheld device to let you know if you’ve run low on pellets!

Grilled Chicken BBQ anytime - Just plug your pellet grill in and away you go on a journey to near culinary perfection. You will just LOVE grilling with pellets because of the taste, the aroma, and the lack of mess. Practically impossible to burn your food!

Green Mountain Grills

The reason that pellet grills win far more than their fair share of BBQ competitions is that the food simply tastes better when cooked over real wood. Propane has absolutely no taste, and the process of making briquettes destroys the flavor molecules in the wood they are made from. Our pellets are made from clean, kiln-dried sawdust, with the flavor molecules totally intact! And what could be easier than pushing a button – set it and forget it! Now you can “turn pro” in your own back yard.

Recipe From the Green Mountain Grill Website

Chicken As Good As It Gets

This entry won our 2009 Great Grilling Contest. Many thanks to John DeKruyter for this excellent, well-thought-out recipe.

4 boneless, skinless chicken breasts

• ½ cup Canola Oil
• ¼ cup Bragg Liquid Amino (or soy sauce)
• 3 tablespoons Worcestershire sauce
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons dry mustard
• 1 teaspoon black pepper
• 3 cloves of garlic, minced
• 1 teaspoon finely minced fresh parsley
• ½ teaspoon ginger

Mix the liquids thoroughly in a large bowl, and then stir in the dry ingredients. Pour into a one-gallon Zip-Loc bag and refrigerate for several hours, massaging the chicken several times to mix ingredients.

Grill at 320 for 25-35 minutes or until done, turning halfway through.

" Just plug it in and away you go on a journey to near culinary perfection. You will just LOVE grilling with pellets because of the taste, the aroma, and the lack of mess. Practically impossible to burn your food! "

 Steve's own Pulled Pork

This staple barbecue dish takes 10-15 hours to cook and another quarter-hour or so to pull the pork. It makes little sense to me to do a small amount of meat when you commit this much time. You have a choice of using a pork shoulder roast or a picnic roast. I prefer the shoulder roast, which for some odd reason butchers call a butt roast. These come in 8-10 lb. hunks with a blade bone. I usually do two of them at a time and freeze a lot of meat for the future for family, friends, and visiting dignitaries. This is truly pork we can believe in. The butt shoulder roast is a very inexpensive cut of meat and will yield over 80% of its original weight in edible meat. Generally, people use it to make sandwiches, but nothing prevents you from stuffing it in a flour tortilla or a casserole with corn and mashed potatoes. Let’s get started.

1. Wash the roast thoroughly with cold water and then pat dry.
2. Rub generously with Green Mountain Pork Rub. Rub into all the nooks and crannies.
   
    
3. Wrap or cover and refrigerate overnight.
4. Remove from the refrigerator and let stand about an hour to bring it to room temperature.
5. Turn your grill on to 380°. When the grill stabilizes at that temp, put the roast(s) in fat side down.
6. Cook 30 minutes, turn the roast over, and cook another 30 minutes, fat side up. Cover the roast with aluminum foil.
   
    
7. Turn the grill down to 215°. When the grill reaches this temp, remove the foil.
8. Barbecue the roast(s) for 6 hours, spritzing (spraying) the meat whenever you think about it with an apple juice/Worcestershire mixture (to taste) using a small spray bottle available at most dollar stores or super centers.
9. Wrap the roast completely with aluminum foil, pouring in about 1/2-3/4 cup of the apple juice mix. Insert a meat thermometer exactly halfway into the thickest part of the roast, but do not touch the bone.
10. Total cooking time will usually run about 1:20 per lb., so you have about 3 1/2 to go for an 8-lb. roast and 6 1/2 hours to go for a 10-lb. roast. The number of roasts you have in the grill will not affect this time.
11. Finish the meat to an internal temperature on your meat thermometer of 193°. You can eat pork safely at 165°, but you will find it much more difficult to pull at the lower temp.
12. Let the roast(s) cool for about an hour.
13. Now just start shredding – pulling apart – the pork.
    
     
14. You can eat this as is, but many people like to add a favorite barbecue sauce. Either way, with or without barbecue sauce, or with or without cheese and lettuce, this will set you free. Or, you can make it a Carolina pulled pork sandwich by adding cole slaw to the pile.
    
     

Note: When you reheat this for sandwiches, just add a small amount of water in a saucepan and cook on low/simmer for long enough warm it thoroughly.

Prologue: The culinary delight factor of pulled pork lies in the different textures and different tastes we find in a single bite. We sear this at 380° initially, not to seal in the juices (a huge myth!) but rather to caramelize the sugars in the meat’s surface for a sweet/pungent flavor and a crunchy texture (called "bark"). We also get the sponge cake-like texture of the meat that comes from close to the bone, as well as the pleasantly chewy texture of the meat between the surface and the bone. Additionally, we see three different colors – dark brown crunch, white, and red. All in all, this rather simple dish has complex tastes which appeal to several of the taste buds that comprise our palates. Enjoy

Green Mountain Grill Manual 2010:

 http://www.greenmountaingrills.com/pdf/october2010Manual.pdf