Zippy Beef Jerky, wood pellet, grill, BBQ, smoker, RecipeZippy Beef Jerky

Zippy Beef Jerky, we have always liked jerky and have wanted to make our own for years. This jerky is packed with flavor. A bit zippy with lots of black and red pepper mixed with Green Mountain’s “South of the Border rub”. Then, I pulled it off the smoker while still a little tender as jerky goes. I didn’t want to break any teeth. This is super easy to make and you can go with any seasoning you like. But, for me, I like the heat with the meat.

Easy to make, I asked the butcher to slice up a couple of London broils for jerky and the hard part was done. Then, we loaded up our Bull Racks on the Green Mountain Grill at 170 degrees (77c) for 2 hours. The rest is just delicious history. It is so flavorful and rich it’s hard not to eat it all.

See Video: https://www.youtube.com/watch?v=4OS-47DMVbM&feature=youtu.be

Zippy Beef Jerky
Wood Pellet Grill Recipe

Prep Time: 5 minutes to mix, few hours to blend
Cook Time: 2 hours @ 170 degrees (77c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Lumberjack Hickory

Ingredients: Zippy Beef Jerky

  • London Broil, we did 2 about 5 Lbs. Have the butcher cut it for you.
  • Country Bob’s Marinade
  • 2 cups teriyaki sauce
  • 2 tsp. Morton’s Tinder Quick (the cure)
  • ½ cup black pepper, or to taste
  • ½ cup red pepper flakes, or to taste
  • ½ cup dried crushed garlic
  • 6 tsp, GMG South of the Border Seasoning Rub

Note: This ingredient list is for two batches of about 2 ½ pounds of meat each. So, put half of the seasoning into a zip-lock bag of marinade.

Zippy Beef Jerky
Wood Pellet Grill Recipe

Directions: Zippy Beef Jerky

Mix ½ of the seasoning with one of the marinades in a zip-lock bag. Add your sliced meat about 2 ½ pounds and put it in the refrigerator, overnight is best. Do this again with the marinade. You do not have to use 2 different marinades I just did to see how it was… You can mix up the seasoning to any flavor you like but you have to use the Morton’s Tinder Quick (the cure).

Preheat your grill 170 degrees (77c) and load up your Bull Racks. Spray your Bull Racks with a good cooking spray for easy clean up. I used the drip pan with mine when I carried them out to the grill so they wouldn’t drip on the floor. I smoked these for 2 hours at 170 degrees (77c). You can smoke these to what you like. I did mine to where they were still a little soft. You can smoke these to how you like. I did mine to where they were still a little soft. If you like tougher style of jerky just cook it a little longer.

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 degrees (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.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.


Zippy Beef Jerky
Wood Pellet Grill Recipe

Zippy Beef Jerky, wood pellet, grill, BBQ, smoker, RecipeReady For The Bull Rack

Zippy Beef Jerky, wood pellet, grill, BBQ, smoker, RecipeSpray for Easy Clean Up

Zippy Beef Jerky
Wood Pellet Grill Recipe

Zippy Beef Jerky, wood pellet, grill, BBQ, smoker, RecipeLoad Up your Bull RackZippy Beef Jerky, wood pellet, grill, BBQ, smoker, RecipeIn the Smoke

Zippy Beef Jerky
Wood Pellet Grill Recipe

Zippy Beef Jerky, wood pellet, grill, BBQ, smoker, RecipeJust Tested a Piece

Zippy Beef Jerky
Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels. Do these for 2 hours @ 170 degrees (77c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

 Zippy Beef Jerky, wood pellet, grill, BBQ, smoker, RecipeLet’s Eat!!!

Zippy Beef Jerky
Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, 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 even do 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

http://datenightdoins.com
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Add a Little Heat To Your Meat
and “Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
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http://www.maverickhousewares.com/
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http://www.earthworkssupply.com/
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Zippy Beef Jerky
Recipe Type: Beef Jerky
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Zippy Beef Jerky, we have always liked jerky and have wanted to make our own for years. This jerky is packed with flavor. A bit zippy with lots of black and red pepper mixed with Green Mountain’s “South of the Border rub”. Then, I pulled it off the smoker while still a little tender as jerky goes. I didn’t want to break any teeth. This is super easy to make and you can go with any seasoning you like. But, for me, I like the heat with the meat. Easy to make, I asked the butcher to slice up a couple of London broils for jerky and the hard part was done. Then, we loaded up our Bull Racks on the Green Mountain Grill at 170 degrees (77c) for 2 hours. The rest is just delicious history. It is so flavorful and rich it’s hard not to eat it all. See Video: https://www.youtube.com/watch?v=4OS-47DMVbM&feature=youtu.be
Ingredients
  • London Broil, we did 2 about 5 Lbs. Have the butcher cut it for you.
  • Country Bob’s Marinade
  • 2 cups teriyaki sauce
  • 2 tsp. Morton’s Tinder Quick (the cure)
  • ½ cup black pepper, or to taste
  • ½ cup red pepper flakes, or to taste
  • ½ cup dried crushed garlic
  • 6 tsp, GMG South of the Border Seasoning Rub
  • Note: This ingredient list is for two batches of about 2 ½ pounds of meat each. So, put half of the seasoning into a zip-lock bag of marinade.
Instructions
  1. Mix ½ of the seasoning with one of the marinades in a zip-lock bag. Add your sliced meat about 2 ½ pounds and put it in the refrigerator, overnight is best. Do this again with the marinade. You do not have to use 2 different marinades I just did to see how it was… You can mix up the seasoning to any flavor you like but you have to use the Morton’s Tinder Quick (the cure).
  2. Preheat your grill 170 degrees (77c) and load up your Bull Racks. Spray your Bull Racks with a good cooking spray for easy clean up. I used the drip pan with mine when I carried them out to the grill so they wouldn’t drip on the floor. I smoked these for 2 hours at 170 degrees (77c). You can smoke these to what you like. I did mine to where they were still a little soft. You can smoke these to how you like. I did mine to where they were still a little soft. If you like tougher style of jerky just cook it a little longer.

 

 

 

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