Green Mountain Grills - Europe

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Green Mountain Grills - Europe

Green Mountain Grills - Europe distribution of GMG pelletgrills in Europe

03/06/2026

Classic Pork Cheek Stew with this unique "Rodenbach" beer.

This is such an easy and rewarding dish for 4 persons.

Start with cleaning and seasoning of 1 kilo pork cheeks.
De Vliegende Hollander bbq team - Captain's Luck Pepper Tom is the perfect blend for the stew.

Using a Dutch Oven for frying 2 onions, 2 glove garlic and 2 carrots at high temperature 200°C (400°F). Then Smoking the cheeks at a lower temperature of 140°C 275°F for an hour.

In the meantime add 0.5 liter of Rodenbach 2 tablespoons of sugar and a cube chicken stock in the Dutch Oven.
After 1 hour of smoking transfer the cheeks to the beer mixture.
Close the Dutch oven with the lid and simmer for 2-3 hours until the cheeks are soft en tender. Add some beurre marnier to thicknen the sauce.
Cook for 5 min until the sauce thicknens

Serve with rice, spaghetti or mashed potatoes

26/05/2026

Sweet Smoke Q / Jim Elser.

sgmg

22/05/2026

Early mornings at Yerseke, The Netherlands. Clean, cold wind, and foraging fresh oysters right off the beach. Followed it up with a legendary breakfast: warm, homemade focaccia, a perfectly juicy grilled steak, and those fresh oysters steamed on a bed of seaweed. Good food, great friends, and zero rush. That’s the GMG way!

02/05/2026

Nothing says “weekend” like the scent of wood smoke drifting from the GMG. We’re talking high-heat ribeye—locked in a salty crust, hit with a brutal final sear, and sliced thin for the crew. It’s more than a meal; it’s wood-fired perfection meant to be shared. The GMG way!

02/05/2026

Weekend Loading...

What are you going to cook this weekend?
Check out our dealers and get your grill today!

www.greenmountaingrills.eu

photography .

19/04/2026

We’re continuing our “GMG Made Easy”-series with a classic that never fails: smoky & crispy chicken drumsticks. Today using our GMG Ledge 2.0.

Friends showing up unexpectedly for drinks? Don’t panic. Whether you’re caught mid-aperitif or just want a low-effort feast that feeds a crowd, letting the grill handle the heavy lifting gives you a world-class result with zero stress.

The Game Plan:
• The Prep: Keep it simple. Rub and marinate your chicken drumsticks, give them a quick toss, and they’re ready for the grates.
• The Infusion: While you’re catching up over drinks, throw them in the GMG at 95–105°C. This initial hour of low-temperature smoke infuses the meat with that deep, authentic wood-fired soul.
• The Finish: Once you’re ready to eat, crank the heat up to 180°C. This final blast makes the skin golden brown and perfectly crisp while keeping the inside incredibly juicy.
• The Pairing: We served ours with a smoky garlic oil for dipping and smoked cherry tomatoes for a bright, charred burst of flavor.

Why it’s a game changer:
• Social Cooking: No need to disappear into the kitchen. The GMG acts as your co-host while you enjoy your aperitifs.
• Budget Friendly: Drumsticks are the ultimate high-value cut—affordable, hard to overcook, and always a hit.
• The Ultimate Meal Prep: If your friends don’t finish them all, use the leftovers for:
• The best Monday lunch sandwiches
• High-protein salad toppers
• Quick weekday pastas
High reward, low effort, and better value.

18/04/2026

There’s nothing quite like firing up the grill with your little princess by your side. Together, you’re doing more than just making dinner. With spring in full swing, nothing better than a hot smoked salmon on cedar wood, smoked veggies to then build the ultimate couscous salad to go along with it. Fresh, nutritious, family friendly and more importantly - still with that wood fire flavor from GMG’s premium Apple blend pellets…

14/04/2026

“GMG Made Easy” Big Steak 1.3 kg bone in
Today using our GMG Ledge 2.0 with SideBURN™

The Game Plan:
• The Steak: bone in ribeye steak / cote de boeuf 1.3kg / 3 lbs 6 cm/2,5" thick
• The Prep: Rub your bone in steak with your favorite steak seasoning—ideally a few hours before—to let those flavors really sink in
• The Sides: Grab a tray and toss in cabbage and tomatoes. Drench them in plenty of olive oil, salt, and pepper. Wrap some potatoes in foil
• The Head Start: Get both the tray, potatoes and the steak in the GMG right at the beginning. And start smokin'!

• The Cook: Smoke low and slow at 110-120°C (225-245°F) for about 1.5 - 2 hours depending on the thickness of the cut, till the internal meat temperature reaches 42°C (108°F)
• The Finish: Pre Heat the SideBURN for 30 mins at P6.
• Finish the Steak for 6 minutes per side. Aim for an internal temperature of 52°C (125°F) on the steak. This would result in a medium doneness after resting. Of course, you can aim lower for medium rare
• The Rest: Remove the steak and let it rest under tinfoil for 15 min. Finish your side dishes, slice the potatoes and panfry before you carve and serve

Why it’s a game changer:
• Perfect doneness throughout the steak
• Real BBQ Flavor: The meat picks up enough smoke flavor without over smoking, pellet grill owners number 1 pellet choice for beef is our Texas blend.
• No stress

02/04/2026

We took our lineup of GMG grills down to the coast to celebrate the spring season and film something special for you. It is all about breaking out of the backyard, hitting the beach, and finding your own adventure. The full videos will be hitting this month! Keep an eye out 🔥

Videography in the making by

31/03/2026

We’re back with another installment of “GMG Made Easy,” proving that BBQ doesn’t have to be complicated. Today, we’re featuring the incredible Belgian Duroc de Kempen pork chops—renowned for their marbleization and rich flavor—paired with roasted vegetables.

We were using the Ledge 2.0 for a “reverse sear” technique that ensures a juicy interior and a steakhouse-quality crust.

The Game Plan
• The Prep: Rub your Duroc pork chops generously with any rub you like. We used Braai BBQ Belgium Pork Rub. Let them sweat for a bit so those spices can pe*****te the meat
• The Sides:
- Tray 1: Brussels sprouts (halved), tossed with red onion and savory ham bits
- Tray 2: Carrots (halved), white onion, and smashed garlic cloves. Drizzle both with olive oil and a pinch of salt and lots of black pepper
• Start your GMG Ledge and set it to 120°C. Throw the chops and both veggie trays in immediately. We’re looking for that deep, wood-fired infusion
• Monitor your meat until it hits an internal temperature of 45°C. At this point, remove the pork chops and set them aside.
• The Searing Finish: Crank the Ledge all the way up to 288°C. Once it’s screaming hot, toss the chops back on for a quick, aggressive sear on both sides - 3 mins on each side
• Pull the veggies once they are tender and caramelized. Serve immediately for a meal that is high-protein, veggie-forward, and incredibly satisfying

Why It’s a Game Changer
• Precision Cooking: Taking the meat to 45°C before searing ensures you never overcook the center while chasing a golden-brown crust
• One-Grill Meal: From the earthy sweetness of the carrots to the smoky crunch of the sprouts, your entire dinner is fueled by 100% natural wood pellets
• Premium Ingredients: Using quality local meat like Duroc de Kempen elevated by our favorite rub makes a “simple” Tuesday night dinner feel like a weekend feast.

Easy, fast, and healthy. That’s the GMG way.

Adres

Breinderveldweg 1
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6365 CM

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http://www.greenmountaingrills.eu/

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