Let's get grilling

1 Pre-heat recteq grill or wood pellet grill to 400°Fwith a large cast iron skillet.
2 Sauté the bacon and allow the fat to render and bacon to crisp. Using a slotted spoon, remove the bacon, keeping at least 6 tbsp of bacon grease.
3 Add the flour, stir, and allow the roux to develop a very dark brown color.
4 Add the onion, celery, bell pepper, and jalapenos and allow them to cook in the roux for 10–15 minutes until tender.
5 Add the garlic and seasonings and sauté 4–5 minutes.
6 Add the stock and allow to simmer and thicken, stirring frequently, for 15–20 minutes.
7 Add the crawfish and scallions and allow to cook 3–5 minutes.
Cooking for 8 people


  • bacon, cut into ½” pieces
    1 pound
  • all-purpose flour
    6 tablespoons
  • onion, chopped
    ½ cup
  • green bell pepper
    ½ cup
  • chopped celery, chopped
    ½ cup
  • jalapeños, finely chopped and seeded
    ¼ cup
  • smoked garlic
    3 tablespoons
  • Cajun season
    2 teaspoons
  • Ron’s Screamin’ Pig Rub
    2 tablespoons
  • chicken broth or shrimp stock
    1 quart
  • peeled crawfish tails
    1 pound
  • scallions, chopped
    ½ cup
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.

Pellets used: Kingsford® Hardwood Pellets — Signature

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