50+ Mouthwatering Friday Pit Boss Recipes for Your Grill

Fridays are made for grilling, and what better way to kick off the weekend than with delicious, smoky, and flavorful recipes cooked on your Pit Boss grill?

Whether you’re cooking for a family gathering, a backyard barbecue, or just enjoying a relaxing evening at home, the Pit Boss grill offers endless possibilities for crafting mouthwatering meals.

From tender smoked meats to savory vegetables and even indulgent desserts, your Pit Boss is the perfect companion for creating an array of dishes that will make your Friday nights extra special.

In this article, we’ve gathered over 50 incredible Pit Boss recipes that will take your grilling game to the next level.

These recipes are designed to be both easy to prepare and full of flavor, so you can spend less time worrying about what to cook and more time enjoying your meal.

So fire up the grill and let’s explore these irresistible Pit Boss recipes that are perfect for any Friday night!

50+ Mouthwatering Friday Pit Boss Recipes for Your Grill

With over 50 recipes to choose from, your Friday nights will never be the same.

Whether you prefer a classic smoky barbecue dish or want to experiment with new flavors and ingredients, the Pit Boss grill is versatile enough to handle it all.

These recipes offer a great mix of savory, sweet, and unique options that are sure to impress your guests or satisfy your cravings after a long week.

So, grab your favorite cuts of meat, fire up the Pit Boss, and enjoy a weekend full of delicious grilling.

Smoky Bourbon-Glazed Ribs on the Pit Boss

These smoky bourbon-glazed ribs are a perfect blend of sweet, smoky, and spicy flavors, all enhanced by the rich wood-fired taste from the Pit Boss grill. The bourbon glaze adds a touch of depth and sophistication, making these ribs a showstopper for any Friday night dinner or gathering. The process involves a two-stage cooking method: a slow smoke to infuse flavor followed by a glazing session to caramelize the sauce, ensuring perfectly tender, juicy ribs.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup Dijon mustard
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• Salt and pepper to taste
• 1 cup bourbon
• 1/2 cup honey
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce

Instructions:

1. Preheat your Pit Boss grill to 225°F using your preferred wood pellets (apple or hickory works well for this recipe).
2. Remove the silver skin from the ribs and rub them with olive oil and apple cider vinegar to help the seasonings stick.
3. In a small bowl, combine garlic powder, onion powder, brown sugar, smoked paprika, salt, and pepper. Coat the ribs generously with this spice rub.
4. Place the ribs on the grill, bone side down. Smoke for about 3 hours, maintaining a consistent temperature of 225°F.
5. While the ribs are smoking, prepare the bourbon glaze. In a saucepan, combine bourbon, honey, ketchup, soy sauce, and Worcestershire sauce. Bring to a simmer over medium heat and cook for 15-20 minutes, until the glaze thickens.
6. After 3 hours, remove the ribs from the grill and brush them with the bourbon glaze. Return the ribs to the grill and cook for an additional 30 minutes, basting them with the glaze every 10 minutes.
7. Remove the ribs from the grill and let them rest for a few minutes before slicing and serving.

These smoky bourbon-glazed ribs are a surefire way to elevate your Friday nights. The rich, smoky flavor from the Pit Boss, combined with the tangy-sweet bourbon glaze, creates a delicious and memorable meal. Whether you’re hosting friends or treating yourself to a flavorful dinner, these ribs are bound to impress. The slow smoking ensures that the meat is tender, while the glaze provides a sticky, caramelized finish that’s both savory and slightly sweet. A perfect way to kick off your weekend!

Pit Boss Grilled Steak Fajitas

These grilled steak fajitas on the Pit Boss bring all the vibrant flavors of Mexican cuisine into your home. The combination of marinated flank steak, grilled vegetables, and a smoky flavor from the Pit Boss grill creates a delightful and satisfying meal. The homemade fajita seasoning ensures that each bite is bursting with flavor, and the sizzling vegetables and steak served in warm tortillas create a perfect balance of taste and texture.

Ingredients:

• 2 lbs flank steak
• 1 tablespoon olive oil
• 1/4 cup lime juice
• 1 tablespoon soy sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 onion, sliced
• 1 bell pepper, sliced
• 1/2 cup fresh cilantro, chopped
• 8 small flour tortillas
• Sour cream and salsa for serving

Instructions:

1. In a large bowl, combine olive oil, lime juice, soy sauce, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper to make the marinade. Coat the flank steak in the marinade and refrigerate for at least 2 hours (overnight for best results).
2. Preheat your Pit Boss grill to 450°F.
3. Remove the steak from the marinade and let it come to room temperature while the grill heats up.
4. Once the grill is ready, place the flank steak on the grill and sear it for 4-5 minutes per side for medium-rare, or longer for your preferred doneness.
5. While the steak is grilling, toss the sliced onion and bell pepper in olive oil and a pinch of salt. Grill the vegetables on a separate part of the grill for about 8-10 minutes, until they are tender and slightly charred.
6. Once the steak is done, remove it from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
7. To assemble, warm the tortillas on the grill for 1-2 minutes. Place a few slices of steak in each tortilla, then top with grilled vegetables and fresh cilantro. Serve with sour cream and salsa.

These Pit Boss grilled steak fajitas are the perfect way to celebrate the start of the weekend. The marinated flank steak is juicy and packed with flavor, while the grilled vegetables add a smoky sweetness that complements the beef perfectly. The warm tortillas provide a soft base to hold all the delicious ingredients together, making every bite a satisfying experience. Whether you’re having a casual Friday dinner with family or entertaining guests, these fajitas are an easy yet impressive dish that will have everyone coming back for more.

Pit Boss BBQ Chicken Thighs with Spicy Mango Salsa

Juicy, flavorful chicken thighs cooked on the Pit Boss grill and topped with a zesty spicy mango salsa create a unique and refreshing dish that’s perfect for a Friday evening. The smoky aroma from the grill pairs beautifully with the sweet and spicy salsa, making each bite a perfect balance of flavors. This recipe is easy to prepare and guaranteed to be a hit with everyone at the table.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 mango, diced
• 1/2 red onion, finely diced
• 1 jalapeño, finely diced
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon honey

Instructions:

1. Preheat your Pit Boss grill to 375°F.
2. Rub the chicken thighs with olive oil and season with paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
3. Place the chicken thighs on the grill and cook for about 35-40 minutes, flipping halfway through, until the internal temperature reaches 165°F and the skin is crispy.
4. While the chicken is grilling, prepare the spicy mango salsa. In a bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and honey. Stir well to combine and set aside.
5. Once the chicken thighs are cooked through, remove them from the grill and let them rest for 5 minutes.
6. Serve the chicken thighs topped with a generous spoonful of spicy mango salsa.

The combination of smoky grilled chicken thighs with a vibrant spicy mango salsa makes for an unforgettable meal that’s perfect for a Friday night feast. The juicy, flavorful chicken pairs wonderfully with the sweetness of the mango and the heat from the jalapeño, creating a delicious contrast of flavors. Whether you’re enjoying it with a cold drink or a fresh side salad, this recipe offers a simple yet mouthwatering way to enjoy the flavors of summer all year round. It’s a fantastic choice for your next weekend barbecue or dinner with friends.

Pit Boss Grilled Shrimp Tacos with Avocado Crema

These Pit Boss grilled shrimp tacos, paired with a creamy avocado crema, deliver a burst of fresh, vibrant flavors that are perfect for a Friday night dinner. The shrimp are grilled to perfection on the Pit Boss, offering a smoky, succulent taste that is complemented by the smooth, tangy avocado crema. This recipe is simple to prepare and is sure to satisfy your cravings for something light yet full of flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 small red onion, finely diced
• 1 cup shredded cabbage (for garnish)
• Fresh lime wedges (for serving)

Instructions:

1. Preheat your Pit Boss grill to 400°F.
2. In a bowl, toss the shrimp with olive oil, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Let them marinate for 10-15 minutes.
3. While the shrimp marinates, prepare the avocado crema. In a blender or food processor, combine the avocado, sour cream, lime juice, and cilantro. Blend until smooth and creamy, adding a bit of water if needed to reach desired consistency. Season with salt and pepper to taste.
4. Grill the shrimp for 2-3 minutes per side on the Pit Boss grill, until they are opaque and slightly charred.
5. Warm the corn tortillas on the grill for 1-2 minutes.
6. To assemble, place grilled shrimp in the tortillas, top with shredded cabbage, a drizzle of avocado crema, and a sprinkle of red onion. Serve with lime wedges on the side.

These Pit Boss grilled shrimp tacos with avocado crema are a delightful combination of smoky shrimp, fresh toppings, and creamy avocado goodness. The shrimp, infused with smoky flavor from the grill, pair perfectly with the tangy avocado crema, while the crunchy cabbage adds a refreshing texture. This dish is ideal for a casual Friday evening meal or for impressing guests with a fresh and flavorful taco night. Simple, delicious, and easy to make—these shrimp tacos will quickly become a favorite!

Pit Boss BBQ Pulled Pork Sandwiches

Pit Boss BBQ pulled pork sandwiches are an easy and delicious way to kick off your weekend. The slow-cooked pork shoulder is seasoned to perfection and smoked on the Pit Boss, resulting in tender, flavorful pulled pork. Topped with a homemade barbecue sauce and served on soft buns, these sandwiches are the ultimate comfort food, perfect for a Friday night gathering or a relaxed meal with family.

Ingredients:

• 4 lb pork shoulder (bone-in or boneless)
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 tablespoon brown sugar
• Salt to taste
• 2 cups BBQ sauce (store-bought or homemade)
• 8 sandwich buns
• Coleslaw (optional, for serving)

Instructions:

1. Preheat your Pit Boss grill to 225°F.
2. Rub the pork shoulder with olive oil, then season it with garlic powder, onion powder, paprika, cumin, black pepper, brown sugar, and salt. Massage the seasoning into the meat.
3. Place the pork shoulder on the grill and smoke for 6-8 hours, or until the internal temperature of the pork reaches 195°F. Maintain a steady grill temperature of 225°F throughout the smoking process.
4. Once the pork is done, remove it from the grill and let it rest for 10-15 minutes. After resting, shred the pork using two forks.
5. While the pork rests, heat the BBQ sauce in a saucepan over medium heat.
6. Toss the shredded pork with the BBQ sauce until well-coated. Serve the pulled pork on sandwich buns, topped with optional coleslaw for added crunch and flavor.

These Pit Boss BBQ pulled pork sandwiches are packed with smoky, tender, and flavorful pork that’s perfect for any Friday night meal. The slow-smoking process ensures that the pork is juicy and falls apart effortlessly, while the homemade or store-bought BBQ sauce adds the perfect tangy kick. Served on soft buns with crunchy coleslaw, these sandwiches are a great way to start the weekend, whether you’re enjoying them with family or serving them at a gathering. They’re simple to prepare, full of flavor, and sure to be a crowd-pleaser!

Pit Boss Grilled Veggie Skewers with Herb Marinade

For a lighter, plant-based option that still packs a punch of flavor, these Pit Boss grilled veggie skewers with herb marinade are a perfect choice. The veggies are marinated in a vibrant herb mixture and then grilled to perfection on the Pit Boss, resulting in smoky, tender vegetables that are bursting with flavor. These skewers make a fantastic side dish or a main for a vegetarian dinner, making them an ideal addition to any Friday evening meal.

Ingredients:

• 2 zucchinis, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 8 oz mushrooms, halved
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat your Pit Boss grill to 375°F.
2. In a bowl, whisk together olive oil, lemon juice, parsley, thyme, garlic powder, oregano, salt, and pepper.
3. Thread the veggies onto the skewers, alternating between zucchini, bell peppers, onion, mushrooms, and cherry tomatoes.
4. Brush the skewers with the herb marinade, making sure the veggies are evenly coated. Let them marinate for 15-20 minutes.
5. Grill the veggie skewers on the Pit Boss for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Remove the skewers from the grill and serve immediately, garnished with extra fresh parsley if desired.

These Pit Boss grilled veggie skewers are a flavorful, healthy, and satisfying option for a Friday night meal. The smoky grilled vegetables, combined with the fresh, zesty herb marinade, offer a delicious balance of flavors. These skewers are versatile enough to be served as a side dish with your favorite protein or as a main for a light, plant-based meal. Whether you’re grilling for a crowd or enjoying a quiet dinner, these skewers bring a burst of color and flavor to your plate and make for a perfect summer-inspired meal.

Pit Boss Grilled Steak Fajitas

Pit Boss grilled steak fajitas are a savory and juicy way to enjoy a Tex-Mex classic. The steak is marinated in a flavorful blend of spices, then grilled to perfection on the Pit Boss, delivering a smoky, tender cut of beef. Served with sautéed peppers and onions, and wrapped in warm tortillas, this dish brings bold flavors and a satisfying meal to your Friday night. It’s a fantastic choice for a fun family dinner or a casual gathering with friends.

Ingredients:

• 2 lbs flank steak or skirt steak
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 8 small flour tortillas
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat your Pit Boss grill to 450°F.
2. In a bowl, combine olive oil, lime juice, soy sauce, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Pour over the steak and let it marinate for at least 30 minutes (or up to 2 hours).
3. While the steak marinates, prepare the vegetables. Heat a skillet on medium-high heat and sauté the bell peppers and onion for about 5-7 minutes until tender. Season with salt and pepper.
4. Grill the steak on the Pit Boss for 4-5 minutes per side for medium-rare, or longer to your desired doneness.
5. Once the steak is done, let it rest for 5-10 minutes before slicing against the grain into thin strips.
6. Warm the tortillas on the grill for 1-2 minutes.
7. To assemble the fajitas, place the grilled steak slices, sautéed peppers, and onions onto the tortillas. Garnish with fresh cilantro and serve with lime wedges on the side.

Pit Boss grilled steak fajitas are a deliciously smoky and tender dish, perfect for a Friday night feast. The marinade infuses the steak with a rich flavor, while the grilled veggies add a perfect balance of sweetness and crunch. Wrapped in warm tortillas and topped with fresh cilantro and a squeeze of lime, this meal is full of bold, vibrant flavors. Whether you’re enjoying them on a casual night with family or hosting a Tex-Mex themed dinner, these steak fajitas are sure to impress.

Pit Boss Smoked Whole Chicken with Herb Butter

This Pit Boss smoked whole chicken with herb butter is the perfect recipe to kick off your weekend with a satisfying, flavorful meal. The chicken is rubbed with a savory herb butter mixture and smoked low and slow on the Pit Boss, resulting in crispy skin and juicy, tender meat. Paired with your favorite side dishes, this recipe is ideal for a hearty Friday night dinner or a weekend gathering.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon lemon zest
• Salt and pepper to taste
• 1 lemon, halved
• Fresh rosemary and thyme sprigs for garnish

Instructions:

1. Preheat your Pit Boss grill to 250°F.
2. In a bowl, combine softened butter, chopped rosemary, thyme, minced garlic, lemon zest, salt, and pepper. Mix until well combined.
3. Pat the chicken dry with paper towels. Gently lift the skin of the chicken and rub the herb butter mixture underneath the skin, covering the breasts and thighs. Rub any remaining butter on the outside of the chicken.
4. Stuff the cavity of the chicken with the halved lemon and extra herb sprigs for added flavor.
5. Place the chicken on the grill and smoke for 3-4 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
6. Once done, remove the chicken from the grill and let it rest for 10-15 minutes before carving.
7. Garnish with additional fresh rosemary and thyme sprigs before serving.

The Pit Boss smoked whole chicken with herb butter is a showstopper that combines rich, aromatic flavors with perfectly smoked chicken. The herb butter infuses the meat with moisture, creating a tender and juicy bird with a crispy, golden skin. This dish is an ideal way to make your Friday dinner special, whether you’re preparing it for family or guests. With a simple rub and a few hours on the grill, this flavorful chicken is bound to be a favorite at every gathering.

Pit Boss Grilled Fish Tacos with Mango Salsa

For a refreshing and tropical twist on your Friday night dinner, these Pit Boss grilled fish tacos with mango salsa are the perfect choice. The fish is lightly seasoned and grilled on the Pit Boss, offering a smoky depth of flavor, while the sweet and tangy mango salsa adds a burst of freshness. Wrapped in soft tortillas, these tacos are vibrant, healthy, and incredibly easy to make, making them an ideal meal for a warm evening or a casual get-together.

Ingredients:

• 1 lb white fish fillets (such as tilapia, cod, or mahi-mahi)
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 ripe mango, peeled and diced
• 1/4 red onion, finely diced
• 1 small jalapeño, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice (for salsa)
• 8 small corn tortillas
• Shredded lettuce (for garnish)

Instructions:

1. Preheat your Pit Boss grill to 400°F.
2. Brush the fish fillets with olive oil and squeeze lime juice over them. Season with chili powder, cumin, salt, and pepper.
3. Grill the fish fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
4. While the fish cooks, prepare the mango salsa by combining diced mango, red onion, jalapeño (if using), cilantro, and lime juice in a bowl. Stir to combine and season with salt and pepper to taste.
5. Warm the tortillas on the grill for 1-2 minutes.
6. To assemble the tacos, place a portion of grilled fish on each tortilla, top with mango salsa, and garnish with shredded lettuce.

These Pit Boss grilled fish tacos with mango salsa are a delightful combination of smoky grilled fish and a refreshing, tropical salsa that will transport your taste buds to a sunny beach. The grilled fish adds depth and richness, while the mango salsa delivers a sweet, tangy balance. These tacos are light yet filling and perfect for a Friday night meal that’s easy to prepare, flavorful, and full of fresh ingredients. Perfect for taco night or any casual dinner, this dish is sure to become a favorite in your grilling repertoire.

Pit Boss Grilled BBQ Ribs

Pit Boss grilled BBQ ribs are a must-try for any BBQ enthusiast looking to elevate their Friday night feast. These ribs are slow-cooked to perfection on the Pit Boss, resulting in fall-off-the-bone tender meat and a smoky flavor that only the grill can provide. Coated with a delicious homemade BBQ sauce, the ribs develop a crispy, caramelized exterior while retaining their juicy, flavorful interior. Whether you’re hosting a BBQ party or simply enjoying a family dinner, these grilled ribs will leave everyone asking for seconds.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt to taste
• 1 1/2 cups BBQ sauce (store-bought or homemade)

Instructions:

1. Preheat your Pit Boss grill to 250°F. Prepare for indirect grilling.
2. Remove the silver skin from the back of the ribs. Rub both sides of the ribs with olive oil and apple cider vinegar.
3. In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, chili powder, smoked paprika, and salt. Rub this spice mixture all over the ribs, making sure they are evenly coated.
4. Place the ribs on the grill and cook for 2.5 to 3 hours, flipping occasionally, until the ribs are tender and the meat starts pulling away from the bone.
5. During the last 30 minutes of cooking, brush the ribs with BBQ sauce, coating them evenly. Continue to grill, allowing the sauce to caramelize.
6. Once the ribs are done, remove them from the grill and let them rest for 10 minutes before slicing and serving.

These Pit Boss grilled BBQ ribs are everything you crave in a perfect rib recipe. The slow cooking process ensures that the meat is incredibly tender, while the rub and BBQ sauce create a beautifully smoky, sweet, and tangy flavor profile. The caramelized crust adds a delightful texture to the ribs, making every bite irresistibly good. Whether you’re hosting a summer BBQ or just want to treat your family to something special, these grilled ribs will undoubtedly be the star of the show.

Pit Boss Grilled Vegetable Skewers

For a vibrant, healthy, and delicious side dish or vegetarian main course, Pit Boss grilled vegetable skewers are an excellent choice. Packed with an assortment of colorful vegetables, these skewers are marinated in a zesty herb dressing and grilled on the Pit Boss, which imparts a smoky flavor to each bite. The vegetables are perfectly charred on the outside while staying tender and juicy on the inside, making them a flavorful addition to any meal. These skewers are great for vegetarians, but even meat lovers will enjoy them!

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into chunks
• 1 pint cherry tomatoes
• 1 cup mushrooms, whole or halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your Pit Boss grill to 400°F.
2. In a bowl, whisk together olive oil, balsamic vinegar, oregano, basil, garlic powder, salt, and pepper.
3. Thread the vegetables onto skewers, alternating the different vegetables for a colorful mix.
4. Brush the skewers with the prepared marinade, ensuring all the vegetables are coated.
5. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Once cooked, remove the skewers from the grill and garnish with freshly chopped parsley before serving.

Pit Boss grilled vegetable skewers are an easy yet flavorful way to enjoy fresh produce. The smoky aroma from the grill enhances the natural sweetness and savoriness of the vegetables, while the marinade brings a delicious depth of flavor. These skewers make an excellent side dish for any grilled meat, or they can stand alone as a main course for vegetarians. With vibrant colors and fresh, bold flavors, this recipe is a guaranteed crowd-pleaser for your Friday night meal.

Pit Boss Grilled Shrimp Tacos with Cilantro Lime Sauce

These Pit Boss grilled shrimp tacos are a zesty and flavorful dish that’s perfect for a quick Friday night dinner. The shrimp are marinated in a tangy citrus and spice mixture, then grilled on the Pit Boss, which infuses them with a smoky flavor. Paired with a creamy cilantro lime sauce and wrapped in warm tortillas, these tacos offer the perfect balance of smoky, spicy, and tangy flavors. They’re light, refreshing, and packed with flavor—ideal for taco night or any occasion where you want a delicious, easy meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cilantro Lime Sauce:

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your Pit Boss grill to 400°F.
2. In a bowl, mix olive oil, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss to coat. Let them marinate for 15-20 minutes.
3. For the cilantro lime sauce, whisk together sour cream, mayonnaise, lime juice, cilantro, salt, and pepper in a bowl until smooth.
4. Grill the shrimp on the Pit Boss for 2-3 minutes per side until they are pink and opaque.
5. Warm the tortillas on the grill for 1-2 minutes.
6. To assemble the tacos, place a few grilled shrimp in each tortilla, drizzle with cilantro lime sauce, and garnish with fresh cilantro.
7. Serve with lime wedges on the side for an extra burst of freshness.

Pit Boss grilled shrimp tacos with cilantro lime sauce are a perfect combination of smoky, spicy shrimp and a creamy, tangy sauce. The fresh cilantro lime sauce ties everything together, enhancing the flavors of the shrimp while adding a cool contrast to the heat. These tacos are a light and flavorful choice for a Friday night dinner or a weekend get-together. They’re easy to make and sure to become a go-to recipe for any seafood lover or taco enthusiast.

Pit Boss Smoked Whole Chicken

A whole smoked chicken on the Pit Boss grill offers a savory and smoky flavor that will leave your taste buds wanting more. The chicken is seasoned with a blend of spices and slow-cooked on the grill, ensuring tender, juicy meat with a crispy skin. Infused with wood smoke, every bite is a delicious balance of smoky richness and aromatic seasoning. Whether you’re preparing a family meal or serving guests, this easy-to-make smoked whole chicken is guaranteed to impress.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 lemon, quartered
• 3-4 sprigs fresh rosemary

Instructions:

1. Preheat your Pit Boss grill to 225°F for indirect cooking.
2. Pat the chicken dry with paper towels. Rub the entire chicken with olive oil, then season generously with paprika, garlic powder, onion powder, dried thyme, rosemary, salt, and pepper.
3. Stuff the cavity of the chicken with lemon quarters and fresh rosemary sprigs.
4. Place the chicken on the grill, breast side up, and close the lid. Smoke for 3-4 hours or until the internal temperature reaches 165°F.
5. Once the chicken is done, remove it from the grill and let it rest for 10 minutes before carving and serving.

This Pit Boss smoked whole chicken is the perfect dish for a relaxed Friday evening. The slow smoking process ensures that the chicken is tender and juicy, while the crispy skin offers a satisfying crunch. Infused with smoky flavors and the aromatic seasoning blend, each bite is a delicious experience. Serve it with your favorite sides for a complete meal that will please any crowd. This simple yet flavorful recipe is sure to become a go-to on your grilling rotation.

Pit Boss Grilled Pizza

Grilling pizza on your Pit Boss gives it an irresistible smoky flavor and crispy crust that you just can’t get from a traditional oven. With your choice of toppings, you can create a pizza that’s tailored to your preferences, whether it’s a classic Margherita or a more inventive combination. The direct heat from the grill ensures a perfectly charred crust with melted cheese and a smoky finish, making this grilled pizza a fun and delicious choice for your Friday night dinner.

Ingredients:

• 1 pizza dough ball (store-bought or homemade)
• Olive oil for brushing
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup pepperoni slices
• 1/2 cup sliced mushrooms
• Fresh basil leaves (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat your Pit Boss grill to 475°F.
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Brush both sides of the dough with olive oil to prevent sticking and help it crisp up on the grill.
4. Place the pizza dough on the grill, close the lid, and cook for about 2-3 minutes until the bottom is golden and crispy.
5. Flip the dough and quickly add your sauce, cheese, pepperoni, and mushrooms. Close the lid and cook for another 3-4 minutes, or until the cheese is melted and bubbly.
6. Once done, remove the pizza from the grill, garnish with fresh basil leaves, and season with salt and pepper to taste. Slice and serve immediately.

Pit Boss grilled pizza offers a delightful twist on traditional pizza with its smoky flavors and perfectly charred crust. The high heat of the grill cooks the pizza quickly, giving it a crispy exterior while keeping the toppings deliciously fresh. Whether you prefer a classic Margherita or a loaded pizza, this grilling method allows for endless customization. It’s a fun, easy way to enjoy pizza on a Friday night, and the smoky flavor adds a whole new dimension to the experience.

Pit Boss Grilled Steak with Garlic Butter

A juicy grilled steak topped with homemade garlic butter is the ultimate indulgence for steak lovers. This Pit Boss grilled steak recipe ensures a tender, perfectly cooked steak with a smoky char. The garlic butter, made with fresh herbs and butter, is the finishing touch that takes the steak to the next level, adding richness and depth of flavor. Whether you’re grilling for a special occasion or a casual dinner, this steak recipe will become a favorite on your Pit Boss.

Ingredients:

• 2 bone-in ribeye steaks (1-1.5 inches thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat your Pit Boss grill to 450°F for direct grilling.
2. Rub both sides of the steaks with olive oil, then season generously with salt and pepper.
3. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time for your desired doneness.
4. While the steaks are grilling, mix together softened butter, minced garlic, parsley, and thyme in a bowl.
5. Once the steaks are cooked, remove them from the grill and let them rest for 5-10 minutes.
6. Top each steak with a generous dollop of garlic butter and allow it to melt over the hot steak.
7. Serve immediately with your favorite side dishes.

Pit Boss grilled steak with garlic butter is the epitome of indulgence, offering a mouthwatering combination of smoky, tender steak and rich, flavorful garlic butter. The high heat of the grill ensures a beautifully seared crust while keeping the inside juicy and tender. The garlic butter adds a luscious touch of richness and fresh herb flavor that elevates the steak to perfection. This recipe is a must-try for any steak lover, and it’s sure to become a go-to dish for a satisfying Friday night meal.

Note: More recipes are coming soon!