Taste of the South: Wood Pellet Grilling Recipes Perfect for Alabama Summers

Man Grilling Outdoor

When the summer sun warms the heart of Dixie, there’s a mouthwatering smoky aroma that fills the air. It’s not just about cooking in Alabama; it’s a Southern culinary celebration. Whether you’re a grill master or new to the smoky game, these wood pellet grilling recipes are here to tease your taste buds and give you a true taste of Alabama summers. Enjoy!

Benefits of Wood Pellet Grilling

Before we delve into the mouthwatering recipes, let’s explore why wood pellet grilling is the talk of the town when it comes to outdoor cooking in the South.

Flavor Enhancement

Wood pellets, made from compressed hardwood, impart a distinctive smokiness that’s incomparable to gas or charcoal. The variety of pellets—from hickory to mesquite—means you can match the wood’s essence with your culinary creation for a transcendent taste experience.

Versatility in Cooking Techniques Wood Pellet Fire Burning

One of the thrills of wood pellet grilling is the ability to smoke, grill, or even bake your meals to perfection. Whether you’re craving slow-cooked ribs or a quick-seared steak, these grills can do it all, making them a favorite among versatile cooks.

Consistent Temperature Control

The design of wood pellet grills allows for remarkable temperature accuracy, ensuring your meats and veggies are cooked evenly every time. This precision gives you the confidence to tackle any recipe, knowing your grill won’t let you down.


Wood Pellet Grilling Recipes

Now, let’s get to the highlight of this post—recipes that embody the depth and diversity of Southern summer-time cuisine.

Recipe 1: Smoked Ribs with Alabama White Sauce

Experience the mouthwatering delight of Alabama BBQ with tender, succulent ribs coated in a tangy, mayo-based white sauce. Infused with hickory pellets for a robust, smoky flavor, each bite transports you to BBQ heaven. Discover the rich flavors and textures that make Alabama BBQ truly special.

How to Make Smoked Ribs with Alabama White Sauce


  • 2 racks of baby back ribs (about 4-5 pounds) Smoked BBQ ribs
  • 2 tablespoons of brown sugar
  • 1 tablespoon of paprika
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of cayenne pepper (optional)
  • 1 cup of apple cider vinegar
  • 2 cups of hickory wood pellets
  • Salt to taste




For the Alabama White Sauce:

  • 1 cup of mayonnaise
  • 1/4 cup of apple cider vinegar
  • 1 tablespoon of lemon juice
  • 1 teaspoon of prepared horseradish
  • 1 teaspoon of ground black pepper
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 1/4 teaspoon of cayenne pepper


  1. Preheat your wood pellet grill to 225 degrees Fahrenheit.
  2. Prepare the ribs by removing the membrane and trimming excess fat. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, ground black pepper, cayenne pepper, and salt.
  3. Rub the spice mixture generously onto both sides of the ribs.
  4. Place the ribs on the grill, bone side down, and cook for approximately 3 hours or until the meat pulls away from the ends of the bones.
  5. While the ribs are smoking, prepare the Alabama White Sauce by mixing all the sauce ingredients in a bowl until well blended. Refrigerate until ready to use.
  6. After 3 hours, open the grill and begin mopping the ribs with apple cider vinegar every 30 minutes for another 2 hours.
  7. Once the ribs are tender and cooked through, remove them from the grill and let them rest for 10 minutes.
  8. Serve the ribs with a drizzling of the Alabama White Sauce or on the side for dipping.

Get ready to enjoy the mouthwatering fusion of smoky and tangy flavors that make these smoked ribs with Alabama White Sauce a Southern summer staple.

Recipe 2: Grilled Chicken Skewers with Sweet Tea Marinade

Combine the South’s beloved sweet tea with succulent chicken on the grill, and you’ve got a winner. The sweet and woody notes of oak pellets perfectly complement this marinade, infusing the chicken with a hint of Southern hospitality. As the chicken sizzles on the grill, the tantalizing aroma of the sweet tea marinade fills the air, creating an irresistible sensory experience. The caramelization of the marinade creates a beautiful glaze on the chicken, adding a touch of sweetness to every juicy bite. This delectable dish is a testament to the rich culinary traditions of the South, where flavor and hospitality go hand in hand.

How to Make Grilled Chicken Skewers with Sweet Tea Marinade


  • 2 pounds of boneless, skinless chicken breasts, cut into 1-inch cubesGrilled Chicken Skewers with Lemon Wedge
  • 1 cup of strongly brewed sweet tea
  • 1/4 cup of brown sugar
  • 2 cloves of garlic, minced
  • 1 teaspoon of paprika
  • 1 teaspoon of onion powder
  • Salt and pepper to taste
  • Oak wood pellets for grilling
  • Wooden skewers, soaked in water for 30 minutes





Marinade Instructions:

  1. In a large mixing bowl, combine the brewed sweet tea, brown sugar, minced garlic, paprika, onion powder, salt, and pepper, stirring until the sugar is fully dissolved.
  2. Place chicken cubes in the marinade and let them soak for at least 1 hour in the refrigerator, or for maximum flavor, overnight.

Grilling Instructions:

  1. Preheat your wood pellet grill to 350 degrees Fahrenheit using oak pellets.
  2. Thread the marinated chicken cubes onto the pre-soaked wooden skewers.
  3. Place the skewers on the grill, and cook for 4 to 5 minutes per side or until the chicken is thoroughly cooked and has an internal temperature of 165 degrees Fahrenheit.
  4. Serve hot with your choice of sides and perhaps a drizzle of the leftover marinade, boiled for 2-3 minutes to be used as a dipping sauce.

Indulge in the savory, subtly sweet flavors that these Grilled Chicken Skewers with Sweet Tea Marinade bring to the table. They echo the lazy afternoons and the warm, spirited glow of an Alabama summer sunset.

Recipe 3: Smoked Brisket with Bourbon Glaze

Indulge in the succulent, mouthwatering experience of a juicy brisket, slow-smoked over a delicate Experience the perfect blend of fruitwood-smoked flavors in our mouthwatering brisket. Each bite is infused with a hint of smokiness, complemented by a sweet and sticky bourbon glaze. The slow smoking process ensures tender, flavorful meat, while the bourbon’s mellow complexity adds an extra touch of excellence. Elevate your summer cookout with this exceptional culinary delight.

How to Make Smoked Brisket with Bourbon Glaze

Ingredients:Slow Smoked Bourbon Glazed Brisket

  • 1 whole brisket (10-12 pounds)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • Wood pellets (fruitwood preferred)
  • 1 cup bourbon
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground ginger

Brisket Instructions:

  1. Prepare your brisket by trimming the excess fat to about 1/4 inch thickness. Combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme in a bowl to make the rub.
  2. Apply the rub generously on both sides of the brisket. Place the brisket in the refrigerator to marinate overnight.
  3. Preheat your wood pellet grill to 250 degrees Fahrenheit. Place the brisket fat side up on the grill and smoke until the internal temperature of the meat reaches 165 degrees Fahrenheit (about 6 to 8 hours).
  4. Wrap the brisket in foil or butcher paper and continue to cook until it reaches an internal temperature of 200-205 degrees Fahrenheit (an additional 2 to 4 hours).

Bourbon Glaze Instructions:

  1. While the brisket is smoking, prepare the bourbon glaze. In a saucepan, combine the bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and ground ginger.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally until the glaze thickens (about 20 minutes).
  3. Once the brisket has reached the desired temperature, generously brush the bourbon glaze over the brisket.
  4. Let the brisket rest for at least 30 minutes before slicing against the grain to serve.

Savor the depth of flavor that this Smoked Brisket with Bourbon Glaze brings to your table. The harmony between the richness of the meat and the zesty kick of the bourbon glaze is nothing short of a celebration of Southern grilling tradition.

Recipe 4: Grilled Corn Salad with Southern Pimento Cheese

This grilled corn salad is a delicious combination of flavors and textures. Sweet and smoky grilled corn pairs perfectly with a creamy pimento cheese dressing, adding a tangy and savory touch. Prepared with applewood pellets for a light, fruity smoke, this salad has a distinctive flavor that is sure to impress. With meticulous preparation and a perfect balance of ingredients, it’s a side dish worthy of any Southern table.

How to Make Grilled Corn Salad with Southern Pimento Cheese

Ingredients:Grilled Corn Salad

  • 6 ears of corn, husked
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1 (4-ounce) jar pimentos, drained and chopped
  • 1/4 cup green onions, thinly sliced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar
  • Wood pellets (applewood preferred)
  • Fresh parsley, chopped for garnish



Salad Instructions:

  1. Preheat your grill to medium-high heat using applewood pellets for that light, fruity smoke flavor.
  2. Grill the corn, turning occasionally, until charred in spots and cooked through, about 10 to 12 minutes.
  3. Let the corn cool slightly, then cut the kernels from the cobs and place them in a large bowl.
  4. For the pimento cheese dressing, in a separate bowl, combine the shredded cheddar cheese, mayonnaise, chopped pimentos, green onions, garlic powder, onion powder, salt, pepper, and apple cider vinegar; stir until well mixed.
  5. Add the dressing to the bowl with the corn kernels and mix until the corn is well coated.
  6. Taste and adjust the seasoning if necessary.
  7. Garnish with fresh parsley before serving.

Serve this Grilled Corn Salad with Southern Pimento Cheese as a refreshing, smoky-sweet complement to any barbecue feast. The creamy pimento cheese dressing and the charred, crisp kernels come together for a truly iconic Southern side dish.

Recipe 5: Peach Cobbler with Grilled Peaches

Indulge in a delightful twist on a Southern classic with this exquisite dessert. Perfectly ripe peaches, enhanced by the gentle smokiness of alder pellets, create a warm and comforting flavor experience. Discover the unforgettable taste of a quintessentially Southern treat that will transport you to a place of pure bliss. Plus, find tips and techniques for successful wood pellet grilling.

How to Make Peach Cobbler with Grilled Peaches

Ingredients:Delicious Peach Cobbler

  • 8 ripe peaches, pitted and halved
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Wood pellets (alder preferred)
  • Vanilla ice cream or whipped cream for serving (optional)



Cobbler Instructions:

  1. Preheat your wood pellet grill to 375 degrees Fahrenheit, using alder pellets for their mild and sweet smoke flavor.
  2. Place the peach halves cut-side down on the grill and cook for 4-5 minutes per side, until they have nice grill marks and are slightly softened.
  3. Remove the peaches from the grill, let them cool slightly, then slice them into wedges.
  4. In a large bowl, combine the flour, sugar, baking powder, and salt.
  5. In another bowl, whisk together the melted butter, milk, and vanilla extract. Add the wet ingredients into the dry ingredients, stirring until just combined.
  6. Layer the peach slices at the bottom of a well-greased cast iron skillet or a grill-safe baking dish.
  7. Pour the batter over the peaches and gently spread to cover.
  8. Place the skillet or baking dish on the grill and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cobbler comes out clean.
  9. Allow the cobbler to cool for a few moments before serving.
  10. Serve warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Enjoy the embrace of summer with each bite of this delightful Peach Cobbler with Grilled Peaches, where the smokiness from the grill adds a unique twist to this comforting Southern dessert.

The key to unlocking the full potential of these recipes lies in your grilling technique. Here’s essential advice to ensure each dish is a masterpiece.

  • Choosing the Right Wood Pellets: Select pellets that complement your dish’s primary flavors. The right choice can elevate the taste, providing subtle undertones or a bold smoky punch.
  • Preparing the Grill and Maintaining Temperature: A clean grill and stable temperature are vital for even cooking. Start with a pre-heated grill and clean grates to provide the best non-stick surface.
  • Properly Seasoning and Marinating Meats: Don’t skimp on seasoning. Let marinated meats rest, allowing flavors to meld and meat tenderize before they hit the grill.
  • Grilling Times and Temperature Guidelines: Follow recommended cooking times and internal temperatures to ensure food safety without compromising moisture and tenderness.

Embrace wood pellet grilling for an authentic taste of Alabama culture. From the sizzle of the grill to the smoky goodness of pecan, cherry, or applewood pellets, it’s about creating moments as much as cooking. Join the ranks of grill enthusiasts and savor every bite of a Southern summer.

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