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OUTDOOR GRILLING
CPG-700
Chef Matt Jennings of Full Heart Hospitality made a series of recipes on the Cuisinart Woodcreek Pellet Grill & Smoker. He was inspired by the 4-in-1 features of the Woodcreek, seasonal ingredients, and shareable fun family foods. Matt’s Bangin’ Green Chili Quesadillas are the perfect centerpiece for your Cinco de Mayo celebrations with friends and family.
Recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.
A recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.
Smokey, sweet and slightly boozy, these baked beans are easy and the perfect side to your next backyard blowout. Award-winning Pitmaster Chris Hart has been creating a seasonal series for Cuisinart BBQ using the Clermont Pellet Grill & Smoker.
Barbeque champion Chris Hart created this dish for Cuisinart BBQ using the Clermont Pellet Grill & Smoker. We are charring these fresh spring vegetables and drizzling them with a fresh mint vinaigrette. Perfect bright colors and flavors fit for an Easter feast.
Tropics meet backyard grilling with a refreshing and tart frozen drink. Vibrant citrus colors are punctuated with a slight sweetness and a hint of char from the pineapple. Recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.
Chef Matt Jennings smokes the ultimate whole chicken for a fun family feast. Make this dish the centerpiece at your next cookout. He uses the Woodcreek Pellet Grill & Smoker to create the perfect chicken, featuring crispy skin and a subtle smoky flavor, accented by cumin and coriander.
A classic, simple 2-2-1 smoke on baby back ribs cooked on the Cuisinart Woodcreek 4-in-1 pellet grill. These ribs are tender with a perfect glaze formed by wrapping in foil with barbecue sauce for the final hour of smoking.
2-2-1 is a competitive barbecue method for smoking ribs. The numbers stand for 2 hours meat side up, 2 hours meat side down, and 1 hour wrapped in foil. Similar to the popular 3-2-1 method but yields juicy, firm finished ribs with amazing flavor.
Tall, savory, and delicious. Taking the classic combination of tomato, basil, and mozzarella and using the Woodcreek 4-in-1 pellet grill to dial it up a notch - introduce smoky flavors and make an unforgettable Bloody Mary for your friends. A recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.
Barbeque champion Chris Hart created this dish for Cuisinart BBQ using the Clermont Pellet Grill & Smoker. Thinly sliced russet potatoes layered with garlic, thyme, cream, and cheese create a fantastic comfort food side dish for your Easter feast.
Homemade bacon is easy, inexpensive, and totally worth the wait. We slow cure pork belly in a simple cure of salt, pepper, and raw sugar for a week. Then we slow smoke of the Woodcreek Pellet Grill until smokey and delicious. Slice to your desired thickness and crisp to perfection. Once you have had home-smoked bacon, store-bought bacon is not an option.
The brine is a great start to a perfect turkey. Using ice speeds up the cooling process.
Award-winning Pitmaster Chris Hart likes to kick-up the spice level on his cornbread by adding fresh charred jalapeno peppers. The barbecue aficionado is working with Cuisinart BBQ and using the Clermont Pellet Grill & Smoker.
Barbeque champion Chris Hart created this dish for Cuisinart BBQ using the Clermont Pellet Grill & Smoker. This is the ultimate smoky centerpiece for your Easter feast. The lamb leg is laquered with a bright herb wet rub celebrating the flavors of springtime.
Summer and lobster go hand in hand. These lobster rolls are smoked to add depth to flavor then tossed in mayonnaise mixture along with smoked corn and brightened with lemon juice and fresh herbs.
An intense and complex bouquet of flavors that come together on the grill top makes a fantastic way to bring some extra life into your ginger beer and make a dazzling spritz. A recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.
Labor Day weekend is for lounging. Feed the troops this fun and easy lunch the off the Woodcreek 4-in-1 pellet grill. While your crew settles into a long weekend, this is an easy lunch and snack you can get fired up about- featuring grilled and marinated nectarines and heirloom tomato, thick-cut rashers of heritage bacon, slabs of griddled bread, smokey and spicy mayo and melted, tangy goat cheese. Recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.