Sweet Jalapeno Glazed Country Strips came to be when friends of ours knowing Ken loves anything zippy gave him a jar of jalapeno jelly. Guess what? The jelly was really sweet with no heat. We used it to make a great sauce/glaze for our pork country strips. But, it would also be great on chicken, beef or vegetables.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 10 minutes
Cook Time: 30 minutes at 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: Sweet Jalapeno Glazed Country Strips 

• 3lbs. Country Pork Strips (Bone-in or boneless)
• Wyld Seasonings Desert Dust

Ingredients : Sweet Jalapeno Glaze

• 2 teaspoons olive oil
• 1 large, sweet onion, chopped
• 4 Tablespoons “Smoked Garlic Sauce (ours)”
• ¼ cup garlic chili sauce
• 1 10 oz. jar Jalapeno Pepper jelly
• 2 Tablespoons white wine (or apple cider) vinegar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon Dijon mustard
• 2 Tablespoons dark brown sugar

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Sweet Jalapeno Glazed Country Strips 

Saute the onions in a saucepan over medium heat and until lightly browned and caramelized, stirring often, about 10 minutes.

Adding in the “Smoked” garlic sauce and chili sauce, cooking another minute or so.

Add the Jalapeno jelly and stir until blended.

Add the vinegar, Worcestershire, mustard, brown sugar.

Reduce heat to low and let simmer for 5 minutes.

Set aside 1/2 cup of sauce for brushing on your country strips when you serve them.

Preheat your grill grates to 400* (205c) and light your wedgie for that “Kiss of Smoke”.

Season your pork strips with the “Wyld Seasonings Desert Dust” and place them onto the hot grill.

Around 7 minutes give them a quarter turn.

Another 7 minutes or so bush them with your Jalapeno Glaze and give them a flip.

Brush both sides of ribs with your glaze giving them another quarter turn around 7 minutes.

When you reach an internal temperature of 145* (62c) your pork strips are done.

Plate your pork strips and spoon reserved sauce over the top.

When the pork reaches an internal temperature around 145* (62c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for pork is 145* (62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

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