18 Delicious Recteq Recipes for Every Grill Master

Every grill master knows the magic of Recteq—transforming simple ingredients into smoky, savory masterpieces with just the push of a button. Whether you’re craving quick weeknight dinners, sizzling seasonal favorites, or hearty comfort food that brings everyone to the table, we’ve got you covered. Dive into our roundup of 18 delicious Recteq recipes that promise to elevate your grilling game and keep those taste buds dancing!

Smoked Brisket with Recteq

Ever find yourself craving that deep, smoky flavor that only a perfectly cooked brisket can deliver? You’re in luck because today, we’re diving into how to make a mouthwatering smoked brisket using your Recteq grill. It’s simpler than you think, and the results are absolutely worth it.

Ingredients

• For the brisket:
  • 1 whole beef brisket (12-14 lbs)
  • 2 tbsp coarse black pepper
  • 2 tbsp kosher salt
  • 1 tbsp garlic powder
• For the smoke:
  • 4 cups wood chips (hickory or oak)

Instructions

1. Trim the brisket, leaving about 1/4 inch of fat on the surface for flavor and moisture.
2. Combine the black pepper, salt, and garlic powder in a bowl. Rub this mixture evenly all over the brisket.
3. Preheat your Recteq grill to 225°F. Place the wood chips in the smoker box or directly on the coals for that smoky flavor.
4. Place the brisket on the grill, fat side up. Close the lid and let it smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F.
5. Wrap the brisket in butcher paper or aluminum foil once it hits 160°F to keep it moist. This is known as the ‘Texas crutch’.
6. Remove the brisket from the grill once it reaches the desired temperature. Let it rest for at least 30 minutes before slicing.

After resting, the brisket will be incredibly tender, with a smoky crust that’s packed with flavor. Serve it sliced thick on a platter, or pile it high on a bun for the ultimate BBQ sandwich. A drizzle of your favorite BBQ sauce can add an extra layer of flavor, but honestly, it’s so good it might not even need it.

Recteq Grilled Chicken Wings

Who doesn’t love the smoky, juicy goodness of grilled chicken wings? Today, we’re diving into how to make the most mouthwatering Recteq grilled chicken wings that’ll have everyone asking for seconds.

Ingredients

• For the wings:
  • 2 lbs chicken wings
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the sauce:
  • 1/2 cup BBQ sauce
  • 1 tbsp honey
  • 1 tsp smoked paprika

Instructions

1. Preheat your Recteq grill to 375°F. This ensures a perfect sear without burning.
2. In a large bowl, toss the chicken wings with olive oil, salt, and black pepper until evenly coated.
3. Place the wings on the grill. Cook for 25 minutes, flipping halfway through, until they’re golden and crispy.
4. While the wings cook, mix BBQ sauce, honey, and smoked paprika in a small bowl for the glaze.
5. Brush the glaze onto the wings during the last 5 minutes of cooking. This caramelizes the sauce without burning it.
6. Remove the wings from the grill. Let them rest for 5 minutes before serving to lock in the juices.

These wings come off the grill with a crispy exterior and a tender, flavorful inside. Serve them with a side of cool ranch or blue cheese dressing to balance the smokiness. Perfect for game day or any backyard gathering!

Pulled Pork on Recteq

Feeling like diving into some mouthwatering barbecue? Pulled pork on Recteq is your ticket to tender, smoky goodness that’ll have everyone asking for seconds.

Ingredients

• For the rub:
  • 1/4 cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp black pepper
• For the pork:
  • 5 lbs pork shoulder
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
• For serving:
  • 4 hamburger buns
  • 1 cup coleslaw

Instructions

1. Preheat your Recteq to 225°F. This low and slow temperature is key for tender pork.
2. In a bowl, mix all the rub ingredients until well combined.
3. Pat the pork shoulder dry with paper towels, then generously apply the rub all over.
4. Place the pork shoulder on the Recteq and insert a meat probe. Close the lid.
5. Cook for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Tip: Spritz with a mix of apple cider vinegar and water every hour to keep it moist.
6. Once done, remove the pork from the Recteq and let it rest for 30 minutes. Tip: Cover it loosely with foil to keep it warm.
7. Using two forks, shred the pork into bite-sized pieces. Tip: Discard any large fat chunks as you go.
8. Serve the pulled pork on hamburger buns topped with coleslaw for a crunchy contrast.

Mmm, the pork is so tender it practically melts in your mouth, with a perfect balance of sweet and smoky flavors. Try piling it high on a baked potato for a hearty twist.

Recteq Smoked Turkey

Feeling like mixing up your BBQ game? This Recteq smoked turkey is a game-changer, juicy inside with that perfect smoky crust. You’ll love how simple it is to get restaurant-quality results right in your backyard.

Ingredients

• For the brine:
  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tbsp black peppercorns
  • 4 garlic cloves, smashed
• For the turkey:
  • 1 whole turkey (12-14 lbs), thawed
  • 2 tbsp olive oil
  • 2 tbsp your favorite BBQ rub
• For smoking:
  • 4 cups wood chips (hickory or apple)

Instructions

1. In a large pot, combine water, salt, brown sugar, peppercorns, and garlic. Bring to a boil, then cool completely to make the brine.
2. Submerge the turkey in the brine, refrigerate for 12-24 hours. Tip: Use a cooler if your fridge is too small.
3. Remove turkey from brine, pat dry with paper towels. Let it sit at room temp for 1 hour.
4. Preheat your Recteq smoker to 225°F. Soak wood chips in water for 30 minutes, then drain.
5. Rub turkey with olive oil, then evenly coat with BBQ rub. Tip: Don’t forget under the wings and legs.
6. Place turkey on the smoker, add wood chips to the firebox. Smoke for about 30 minutes per pound, or until the internal temp reaches 165°F in the thickest part. Tip: Use a meat thermometer for accuracy.
7. Let the turkey rest for 20 minutes before carving. This keeps it juicy.

Perfectly smoked, this turkey boasts a tender texture and deep, smoky flavor that’s hard to resist. Try serving slices with a side of homemade coleslaw or pile high on a bun for the ultimate BBQ sandwich.

Grilled Salmon on Recteq

Even if you’re not a grill master, this Grilled Salmon on Recteq is a game-changer. It’s simple, flavorful, and perfect for those summer nights when you want something light yet satisfying.

Ingredients

• For the salmon:
  • 4 salmon fillets (6 oz each)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 clove garlic, minced

Instructions

1. Preheat your Recteq grill to 375°F. This ensures a perfect sear without overcooking.
2. Brush the salmon fillets with olive oil. Season both sides with salt and black pepper.
3. Place the salmon on the grill, skin-side down. Grill for 4 minutes. Tip: Don’t move the salmon too soon to get those nice grill marks.
4. While the salmon cooks, mix honey, soy sauce, lemon juice, and minced garlic in a small bowl for the glaze.
5. Flip the salmon and brush the top with the glaze. Grill for another 3-4 minutes. Tip: The salmon is done when it flakes easily with a fork.
6. Remove the salmon from the grill. Let it rest for 2 minutes before serving. Tip: Resting helps the juices redistribute.

Here’s the deal: the salmon comes out juicy with a slightly crispy exterior. The glaze adds a sweet and tangy kick. Serve it over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Recteq Beef Ribs

Mmm, imagine sinking your teeth into tender, smoky beef ribs that have been slow-cooked to perfection. That’s exactly what you’ll get with these Recteq beef ribs, a dish that’s sure to impress at any backyard BBQ.

Ingredients

• For the ribs:
  • 1 rack of beef ribs (about 4 lbs)
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
• For the sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika

Instructions

1. Preheat your Recteq grill to 225°F for indirect cooking.
2. Rub the beef ribs with olive oil, then evenly coat with salt, black pepper, and garlic powder.
3. Place the ribs on the grill, bone side down, and close the lid. Cook for 6 hours, maintaining the temperature at 225°F.
4. While the ribs cook, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika in a saucepan. Simmer over low heat for 20 minutes, stirring occasionally, to make the sauce.
5. After 6 hours, brush the ribs with the sauce. Increase the grill temperature to 250°F and cook for another 30 minutes to set the glaze.
6. Remove the ribs from the grill and let them rest for 10 minutes before slicing.

Here’s a tip: For extra tenderness, wrap the ribs in foil after 4 hours of cooking with a splash of apple juice. The ribs should have a deep bark and pull away from the bone easily. Serve them with extra sauce on the side for dipping, or slice them up and pile high on a platter for a family-style feast.

Smoked Pork Chops with Recteq

Backyard barbecues just got a serious upgrade with these smoked pork chops. You’re going to love how the Recteq smoker locks in those juicy flavors, making every bite a smoky delight.

Ingredients

• For the brine:
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tbsp black peppercorns
• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 2 tbsp olive oil
  • 1 tbsp your favorite pork rub

Instructions

1. In a large bowl, mix water, kosher salt, brown sugar, and black peppercorns to make the brine. Stir until the salt and sugar dissolve.
2. Submerge the pork chops in the brine. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your Recteq smoker to 225°F. Use your favorite wood pellets for smoke.
4. Remove the pork chops from the brine. Pat them dry with paper towels.
5. Brush each pork chop with olive oil, then generously apply the pork rub on both sides.
6. Place the pork chops on the smoker grate. Smoke for about 2 hours, or until the internal temperature reaches 145°F.
7. Let the pork chops rest for 5 minutes before serving. This keeps them juicy.

Finally, these smoked pork chops come out perfectly tender with a bark that’s packed with flavor. Try serving them over a bed of creamy grits for a Southern twist that’ll have everyone asking for seconds.

Recteq Grilled Vegetables

Mmm, there’s nothing like the smoky, charred goodness of grilled veggies to make your summer meals pop. You’ll love how easy it is to whip up this vibrant, flavor-packed side on your Recteq grill.

Ingredients

• For the vegetables:
  • 2 cups bell peppers, sliced
  • 2 cups zucchini, sliced
  • 2 cups eggplant, cubed
  • 1 cup red onion, sliced
• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your Recteq grill to 400°F for about 10 minutes to ensure it’s hot enough for grilling.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper to create the marinade.
3. Add the sliced bell peppers, zucchini, eggplant, and red onion to the bowl with the marinade. Toss well to coat all the vegetables evenly. Tip: Let the veggies sit in the marinade for 10 minutes for extra flavor.
4. Place the marinated vegetables on the preheated grill in a single layer. Grill for 5-7 minutes on each side, or until you see nice grill marks and the veggies are tender. Tip: Use a grill basket for smaller pieces to prevent them from falling through the grates.
5. Remove the grilled vegetables from the grill and let them rest for a couple of minutes before serving. Tip: A squeeze of fresh lemon juice right before serving can brighten up the flavors.

Unbelievably tasty, these grilled vegetables have a perfect smoky sweetness with a slight crunch. Serve them over a bed of quinoa for a hearty meal or alongside your favorite grilled protein for a complete feast.

BBQ Chicken on Recteq

Kick off your summer grilling with this mouthwatering BBQ chicken recipe, perfect for your Recteq grill. You’ll love how the smoky flavors meld with the sweet and tangy sauce, creating a dish that’s sure to be a hit at any backyard gathering.

Ingredients

• For the chicken:
  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the BBQ sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your Recteq grill to 375°F, setting it up for indirect grilling.
2. While the grill heats, rub the chicken thighs with olive oil, then season evenly with salt and black pepper.
3. Place the chicken on the grill, skin side down, and cook for 25 minutes. Tip: Keep the grill lid closed to maintain a consistent temperature.
4. Flip the chicken and cook for another 20 minutes. Tip: Use a meat thermometer to ensure the internal temperature reaches 165°F.
5. While the chicken cooks, combine all BBQ sauce ingredients in a saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
6. Brush the BBQ sauce onto the chicken during the last 10 minutes of grilling. Tip: Apply the sauce in layers for a richer flavor.
7. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Look forward to tender, juicy chicken with a crispy skin, all smothered in a homemade BBQ sauce that’s the perfect balance of sweet and smoky. Serve it alongside some coleslaw and cornbread for a complete meal that screams summer.

Recteq Smoked Sausages

Kick off your summer BBQ with these mouthwatering Recteq smoked sausages. They’re juicy, flavorful, and just waiting to be the star of your next outdoor gathering.

Ingredients

• For the sausages:
  • 4 Recteq smoked sausages
  • 1 tbsp olive oil
• For the glaze:
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1 tbsp apple cider vinegar

Instructions

1. Preheat your Recteq smoker to 225°F.
2. Lightly coat the sausages with olive oil to prevent sticking.
3. Place the sausages on the smoker grate, ensuring they’re not touching.
4. Smoke the sausages for 1.5 hours, or until they reach an internal temperature of 160°F.
5. While the sausages smoke, whisk together honey, Dijon mustard, and apple cider vinegar in a small bowl for the glaze.
6. After 1.5 hours, brush the sausages generously with the glaze.
7. Increase the smoker temperature to 350°F and cook for an additional 10 minutes to caramelize the glaze.
8. Remove the sausages from the smoker and let them rest for 5 minutes before serving.

Just imagine biting into these sausages—the perfect smoky flavor paired with a sweet and tangy glaze. Serve them on a toasted bun with your favorite toppings or slice them up for a hearty addition to pasta or salad.

Grilled Lobster Tails on Recteq

Summer’s here, and what better way to celebrate than with some succulent grilled lobster tails? You’re in for a treat with this simple yet impressive recipe that’ll make your backyard BBQ the talk of the town.

Ingredients

• For the lobster tails:
  • 4 lobster tails, thawed if frozen
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic butter sauce:
  • 1/2 cup unsalted butter, melted
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1/4 tsp paprika

Instructions

1. Preheat your Recteq grill to 400°F. This ensures a perfect sear without overcooking.
2. Using kitchen shears, carefully cut the top shell of each lobster tail down the middle. Lift the meat slightly above the shell for that classic presentation.
3. Brush the lobster meat with olive oil, then season with salt and black pepper. This adds flavor and helps achieve a beautiful golden color.
4. Place the lobster tails on the grill, meat side down, for 5 minutes. This initial sear locks in the juices.
5. Flip the tails and grill for another 4-5 minutes. The meat should be opaque and firm to the touch.
6. While the lobster grills, mix the melted butter, minced garlic, lemon juice, and paprika in a small bowl. This sauce is the perfect finishing touch.
7. Remove the lobster from the grill and immediately brush with the garlic butter sauce. The residual heat will meld the flavors beautifully.

Perfectly grilled lobster tails are a game-changer, with their tender, juicy meat and that irresistible smoky flavor. Serve them with extra garlic butter on the side for dipping, or over a bed of fresh greens for a lighter meal.

Recteq Lamb Chops

Feeling like treating yourself to something special tonight? These Recteq lamb chops are just the ticket—juicy, flavorful, and surprisingly easy to pull off.

Ingredients

• For the lamb chops:
  • 8 lamb chops, about 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic, minced
• For the herb butter:
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp lemon zest

Instructions

1. Preheat your Recteq grill to 400°F. This high heat ensures a perfect sear on the lamb chops.
2. While the grill heats, rub the lamb chops with olive oil, then season both sides with salt, pepper, and minced garlic. Let them sit at room temperature for 10 minutes to absorb the flavors.
3. Place the lamb chops on the grill. Cook for 3 minutes on each side for medium-rare, or until the internal temperature reaches 145°F. Tip: Avoid moving the chops around too much to get those beautiful grill marks.
4. While the lamb cooks, mix the softened butter with rosemary, thyme, and lemon zest in a small bowl. Tip: Letting the butter sit out for a bit makes it easier to mix.
5. Once the lamb chops are done, let them rest for 5 minutes off the grill. This keeps them juicy. Tip: Cover them loosely with foil to keep warm.
6. Top each lamb chop with a dollop of the herb butter right before serving. The residual heat will melt the butter, creating a delicious sauce.

Velvety and rich, these lamb chops are a showstopper. Serve them over a bed of creamy mashed potatoes or with a crisp salad to round out the meal.

Smoked Duck with Recteq

Now, if you’re looking to impress at your next backyard BBQ, smoked duck with Recteq is the way to go. It’s rich, flavorful, and surprisingly easy to pull off with the right approach.

Ingredients

• For the duck:
  • 1 whole duck, about 5 lbs
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
• For the smoke:
  • 2 cups hickory wood chips

Instructions

1. Preheat your Recteq smoker to 225°F. This low and slow temperature is key for tender meat.
2. While the smoker heats, pat the duck dry with paper towels. This helps the skin crisp up later.
3. Rub the duck all over with olive oil, then season evenly with salt, pepper, and garlic powder. Don’t skimp—the seasoning forms a delicious crust.
4. Soak the hickory wood chips in water for 30 minutes, then drain. This prevents them from burning too quickly.
5. Place the duck breast-side up on the smoker rack. Insert a meat probe into the thickest part of the thigh, avoiding the bone.
6. Smoke the duck for about 4 hours, or until the internal temperature reaches 165°F. The slow smoke infuses incredible flavor.
7. Let the duck rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

The smoked duck comes out with a crispy skin and tender, juicy meat that’s packed with smoky goodness. Serve it sliced over a bed of wild rice or alongside a tangy cherry sauce for a meal that’s anything but ordinary.

Recteq Grilled Pizza

Did you know grilling pizza gives it an unbeatable smoky flavor and crispy crust? Let’s dive into making a Recteq grilled pizza that’ll wow your taste buds.

Ingredients

• For the dough:
  • 1 cup warm water (110°F)
  • 2 1/4 tsp active dry yeast
  • 1 tbsp sugar
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp olive oil
• For the sauce:
  • 1 can (15 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Salt to taste
• For topping:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sliced pepperoni
  • Fresh basil leaves for garnish

Instructions

1. In a bowl, mix warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. Add flour, salt, and olive oil to the yeast mixture. Knead into a smooth dough.
3. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, heat olive oil in a pan over medium heat. Add garlic, sauté for 30 seconds.
5. Stir in crushed tomatoes, oregano, and salt. Simmer for 10 minutes. Set aside.
6. Preheat your Recteq grill to 500°F.
7. Divide the dough into two balls. Roll each into a 12-inch circle on a floured surface.
8. Grill the dough for 2 minutes on each side. Remove from grill.
9. Spread sauce over the grilled dough. Top with mozzarella and pepperoni.
10. Return the pizza to the grill. Close the lid and cook for 5 minutes, or until cheese melts.
11. Garnish with fresh basil before serving.

Perfectly crispy crust meets smoky, cheesy goodness in every bite. Try serving it with a drizzle of chili oil for an extra kick.

BBQ Pork Ribs on Recteq

Today is ‘2025-06-15 03:51:38.825140’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘BBQ Pork Ribs on Recteq’ using the structure below.

Tone: Write in a friendly, casual tone—like explaining to a friend. Use “you,” short sentences, and relaxed phrasing.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• For the ribs: 2 racks of pork ribs, 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, 1 tsp black pepper
• For the BBQ sauce: 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp mustard, 1 tsp garlic powder, 1 tsp onion powder

Instructions

1. Preheat your Recteq grill to 225°F for indirect cooking.
2. In a bowl, mix together 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper to create the dry rub.
3. Remove the membrane from the back of the ribs for better flavor penetration.
4. Apply the dry rub evenly on both sides of the ribs. Tip: Let the ribs sit with the rub for at least 30 minutes to absorb the flavors.
5. Place the ribs on the grill, bone side down, and cook for 3 hours. Tip: Maintain a consistent temperature for even cooking.
6. While the ribs cook, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp mustard, 1 tsp garlic powder, and 1 tsp onion powder in a saucepan. Simmer for 20 minutes to thicken the BBQ sauce.
7. After 3 hours, brush the ribs with the BBQ sauce. Cook for another 30 minutes to set the sauce. Tip: Apply the sauce in layers for a richer flavor.
8. Remove the ribs from the grill and let them rest for 10 minutes before slicing.

How amazing do these BBQ pork ribs look? The meat is fall-off-the-bone tender, with a smoky flavor that’s perfectly balanced by the sweet and tangy BBQ sauce. Serve them with a side of coleslaw and cornbread for the ultimate BBQ feast.

Recteq Smoked Meatloaf

You’re in for a treat with this Recteq smoked meatloaf—it’s juicy, flavorful, and has that perfect smoky kick. Let’s dive into making this comfort food classic with a twist.

Ingredients

• For the meatloaf:
  • 2 lbs ground beef (80/20 blend)
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Instructions

1. Preheat your Recteq smoker to 250°F using your favorite hardwood pellets for that smoky flavor.
2. In a large bowl, soak the breadcrumbs in milk for about 5 minutes until they’re fully absorbed.
3. Add the ground beef, egg, onion, garlic, Worcestershire sauce, salt, and pepper to the bowl. Mix gently with your hands until just combined—overmixing can make the meatloaf tough.
4. Shape the mixture into a loaf on a piece of parchment paper, then transfer to a smoker-safe rack.
5. Place the meatloaf in the smoker. Smoke for about 2 hours, or until the internal temperature reaches 160°F.
6. While the meatloaf smokes, whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl for the glaze.
7. After the first hour of smoking, brush the glaze over the meatloaf every 15 minutes until it’s done.
8. Let the meatloaf rest for 10 minutes before slicing to keep it juicy.

Smoky, savory, and slightly sweet from the glaze, this meatloaf is a crowd-pleaser. Serve it with a side of mashed potatoes and green beans for the ultimate comfort meal.

Grilled Shrimp Skewers on Recteq

Mmm, there’s nothing like the smell of grilled shrimp wafting through the air on a warm summer evening. You’re about to make some seriously tasty Grilled Shrimp Skewers on your Recteq that’ll have everyone asking for seconds.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the skewers:
  • 1 lb large shrimp, peeled and deveined
  • 1 lemon, cut into wedges
  • Wooden or metal skewers

Instructions

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper for the marinade.
2. Add the shrimp to the marinade, ensuring each piece is well coated. Let it sit for 15 minutes at room temperature.
3. While the shrimp marinates, soak wooden skewers in water for 10 minutes to prevent burning. Skip this step if using metal skewers.
4. Preheat your Recteq grill to 400°F.
5. Thread the marinated shrimp onto the skewers, alternating with lemon wedges for extra flavor.
6. Place the skewers on the grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
7. Remove from the grill and let rest for a minute before serving.

So, these skewers? They’re juicy, with a hint of smokiness and a bright lemon zing. Try serving them over a bed of quinoa or with a side of grilled veggies for a complete meal.

Recteq Venison Steak

Hey, have you ever tried venison steak? It’s a game-changer for your grill nights, offering a rich, slightly wild flavor that’s surprisingly easy to love. Let’s dive into making a Recteq Venison Steak that’ll have everyone asking for seconds.

Ingredients

• For the steak:
  • 2 venison steaks (about 1 inch thick)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tbsp honey

Instructions

1. In a bowl, whisk together soy sauce, Worcestershire sauce, minced garlic, and honey to create the marinade.
2. Place the venison steaks in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your Recteq grill to 375°F. Tip: Letting the grill come to temperature ensures even cooking.
4. Remove the steaks from the marinade and pat dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
5. Grill the steaks for about 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 135°F. Tip: Use a meat thermometer for perfect doneness.
6. Let the steaks rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, making the steak juicier.

Cooked just right, this venison steak is tender with a hint of sweetness from the marinade. Serve it sliced over a bed of wild rice or alongside roasted veggies for a meal that feels both rustic and refined.

Conclusion

Perfect for any grill enthusiast, this roundup of 18 delicious Recteq recipes offers something for every taste and occasion. From savory meats to grilled veggies, these dishes are sure to impress. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your grilling triumphs by pinning this article on Pinterest. Happy grilling!

Bella Bacinos