http://datenightdoins.com
http://blog.datenightdoins.com
https://www.facebook.com/DateNightDoins?ref=tn_tnmn

Philly Cheese Steak Calzone on our Grill Plate

Tonight we had some leftover sirloin steak we wanted to use in a “Love Second Time Around” recipe. We couldn’t decide between Philly (Patti’s hometown) cheese steak sandwiches or pizza on the grill. So, we compromised on calzones. Then, for color and a little zip, we sliced up some of our ABT’s, (cheese, garlic stuffed and bacon wrapped jalapeno poppers). It was a perfect combination of the smoky, seasoned steak mixed with gooey cheese, jalapeno zing and just enough onions and garlic.

Note, we baked this on our Royall Wood Pellet Grill/Smoker using “Grill Plate” and oak pellets for mild oak kiss.

Prep Time: 15 minutes
Cook Time: 1 hour @ 350
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Oak

Ingredients:

1 ball pizza dough
3 cups leftover sirloin steak, sliced into thick bite size pieces
2 cups Mozzarella cheese, shredded
4-6 sliced jalapeno poppers
½ large onion, thinly sliced
½ cup melted butter mixed with 3 Tbsp. grated Parmesan cheese
¾ cup your favorite marinara sauce
3 Tbsp. crushed garlic
1 tsp. dried oregano

Our Ingredients

Directions:

Roll your dough out on a floured surface. Then, spread the garlic over the dough within about an inch. Now, layer half of the dough with the steak, peppers, cheese and top with sauce.

To fold the Calzone wet around the edge of the dough with a little water to make it tacky. I used my finger dipping it in a bowl of water. Now gently fold the empty half of the dough over to from the top. Brush the top generously with Parmesan butter and cut a few slices into the top for vents.

Layer meat, garlic and peppers

Sauce

Pile on the cheese and fold over the top

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to “350”. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 1 hour.

When your bread firms up and browns you are ready to eat…

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Directions: Gas Grill
Prep Time: 15 minutes
Cook Time: 1 hour @ 350
Grill: Medium Indirect Heat

Preparing Grill: Medium Indirect Heat

Preheat your grill to medium heat (300 - 350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 350-375 degrees. Remember, you are going medium heat here for about an hour. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Lookin Good

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Let’s Eat

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

http://datenightdoins.com

http://blog.datenightdoins.com

https://www.facebook.com/DateNightDoins?ref=tn_tnmn

Enjoy the Art of Baking On Your Grill

Grill Plate Ed Hamlin

Phone 407.463.6438 Fax 407.767.0477

This e-mail address is being protected from spambots. You need JavaScript enabled to view it

http://www.grillinnovations.com/

Second Time Around Stroganoff

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Patti came up with this recipe for our leftover Spinach-Blue Cheese Sirloin we had last night. One of the things I like about Patti’s leftovers is that they all have that special smoky flavor from the grill. It doesn’t get any better than that…

Check out our website for this and our garlic skillet recipes. Sometimes I think she’d be happy with just having leftovers to play with. After this, I agree! Lots of leftover sirloin with all that cheese, spinach and garlic mixed with an easy and creamy sauce served over noodles. Yum!

Prep Time: 10 minutes
Cook Time: 20 minutes
Stove-top

Ingredients:

Leftover stuffed Sirloin cut into large cubes
1 cup beef broth
2 Tablespoons bacon drippings or olive oil
1 sweet onion, quartered and sliced
2 cups leftover garlic skillet (or garlic to taste)
1 can mushroom soup
1 ½ cups sour cream
1 Tablespoon dried minced garlic
1 Tablespoon coarse ground black pepper
1 lb. sliced mushrooms, whatever kind you like works fine
4 cups wide noodles, cooked and drained

In large Dutch oven

Directions: Stove-top

In large Dutch oven, heat oil and add garlic skillet and onion. Stir and sauté until raw onion is tender. Add mushrooms and pepper, cook for three minutes over medium heat. Stir in soups and dried garlic. Simmer on low five minutes. Add steak and sour cream cooking until heated through.

Serve over cooked noodles.

All the smoky flavor from the grill

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

http://datenightdoins.com

http://blog.datenightdoins.com

https://www.facebook.com/DateNightDoins?ref=tn_tnmn

 

 

Sirloin Stuffed with Blue Cheese & Spinach

I was talking with Brad Kay of BK BBQ this week and he told me how he stuffs a sirloin. We liked his idea and here is our take on it. Being that Patti & I love garlic and onion and can hardly cook anything without it, we had to add it, a lot of it.

As I smoked this for 30 minutes you could smell the blue cheese and garlic doing their dance here. Just Awesome! The beef, blue cheese, garlic and onion all melted in the butter with the hint of smoky hickory was just over the top.

Then, Patti used the leftovers the next night for a stroganoff, somebody shut the door…

Prep Time: 15 minutes
Cook Time: 30 minutes smoke, 20 minutes cook
Grill: Royall 3000 Wood Pellet Grill
Pellets: Hickory

Ingredients:
Sirloin roast at least 2” thick
1 cup blue cheese
1 cup butter, softened
1 cup spinach, drained
2 Tbsp. crushed dried onion
2 Tbsp. crushed dried garlic
½ tsp. coarse grind black pepper

Blue cheese, butter, garlic and onion for our stuffing.

Directions:

Mix the blue cheese, butter, garlic and onion for the stuffing together. I used a fork for this, then added the spinach and set aside.

Cut a pocket in to your sirloin

Using a sharp knife cut a pocket into the side of the sirloin. Going as far back and to the sides as you can. Try not to make the entry cut to big so you can keep most of your stuffing in the pocket.

Then, spoon the stuffing into the pocket you cut, packing it as much as you can. Put you favorite seasoning on the outside of the sirloin and off to the Royall Grill/Smoker.

Spoon the stuffing into the pocket you cut

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to “225”. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place your sirloin directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is around 225 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke

After 30 minutes, turn the digital control up to 400 degrees and pull the meat off the grill. When the grill comes up to temperature add your meat back onto the grill. I did this for 6 minutes per side, after 3 minutes giving it a quarter turn because you want nice grill marks. Then, after the last 3 minutes turn the meat over and repeat the 3 minute quarter turn thing leaving the meat on after the last turn until you reach an internal temperature for your taste.

When the meat reaches an internal temp around 125, pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.

Note: On a Royall Wood Pellet Grill/Smoker you do not need to turn the meat over because it cooks like a convection oven. But, we like the look of the sear marks, think of them as flavor bars. I am using Grill Grates on my Royall 3000 that just makes the flavor bars more intense. Good Stuff here…

30 minutes in the smoke

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Are We There Yet

Directions: Gas Grill
Prep Time: 15 minutes
Cook Time: 30 minutes smoke, 20 minutes cook
Grill: Direct Low Indirect Heat for smoking, High Indirect Heat for cooking

Preparing Grill: Low Indirect Heat for smoking

Preheat your grill to low heat (180 - 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Grill: High Indirect Heat for cooking

Preheat your grill to High heat (400-500) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 20 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

This is what we’re talking about

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

Let’s Eat

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,
Ken & Patti

http://datenightdoins.com
http://blog.datenightdoins.com
https://www.facebook.com/DateNightDoins?ref=tn_tnmn

Searing our Tri Tip

This last weekend I was asked to demo the Royall Wood Pellet grill/smokers at Siesel’s Meats in San Diego. It is always a lot of fun talking to folks about BBQ and how to grill and smoke on the Royall Wood Pellet Grills/Smokers. Then, I to get to cook at the same time. Ribs! Jeff gave me a mountain of ribs for the Royall 3000. Heaven…

Jeff sent me home with a really nice Tri Tip Roast and you can see what we did with it. Patti made a marinade and marinated it most of the day. Then, onto the smoker for 30 minutes. I finished it off by searing it on our Grill Grates. Patti’s side was her garlic mashed potatoes, using onion dip in place of milk, a moist and creamy side to this hearty beef.

Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 20 minutes grill
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Oak

Ingredients:

Tri Tip Roast
2 cups Worcestershire sauce
¼ cup liquid smoke
½ cup dried crushed garlic
¼ cup onion soup mix

Directions:

Mix all the ingredients in a zip lock bag, add the tri tip, seal and refrigerate at least 2 hours or overnight.

When the grill is ready for smoking put your tri tip in the smoke for 30 minutes. Next, pull your roast off the grill and set aside. Turn grill all the way up and place your grill grates, if you have them, on the grill to get hot.

When the grill hits 400 + put your roast onto the grill grates. I like to let it go for 3 minutes then give it a quarter turn and let it go for 3 more minutes. This gives it those nice grill marks that look so good.

After this I flip the roast over repeating the process of 3 minutes and a quarter turn. On the last turn I leave the meat alone until it reaches an internal temperature of 130. Then pull it and let it rest, keeping in mind that the meat will continue cooking for another 5 to 10 degrees. This is really rare, Patti’s favorite.

Are we there yet?

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to “225”. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place your tri tip directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is around 225 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat, but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the digital control up to 400 degrees, pull the meat off the grill and put your Grill Grates on if you have them. When the grill comes up to temperature add your meat back onto the Grill Grates. I did this for 6 minutes per side.

When the meat reaches an internal temp around 130 (20 minutes here) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

I like this picture. Here you see some of our favorite toys.
The top of my Pellet Can,
Pig Tail food flipper and the Maverick Thermometer

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 20 minutes grill
Grill: Low Indirect Heat & High Indirect Heat

Preparing Grill: Low Indirect Heat 30 minutes of smoking

Preheat your grill to low heat (180 - 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Grill: High Indirect Heat 20 minutes @ 420

Preheat your grill to High heat (400-500) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 20 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Let’s Eat

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

Tri Tip Anyone?

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,
Ken & Patti

http://datenightdoins.com
http://blog.datenightdoins.com

Our Thanks to:

Siesel’s Meat & Deli

4131 Ashton St.

San Diego, CA 92110

619 275 1234 Jeff

Siesel’s Meat is a New Royall Wood Pellet Grill dealer. Go check out the lineup of Royall Grills and top of the line meats to put on your new (or old) grill.

 

 

 

 

Had our first contest of the year in Winchester, TN last weekend and it was a tight one. The contest had 3 perfect scores which is crazy because it’s rare to even hear of one. We finished 24 overall with pork (18) and brisket (16) being our best finishes and with the points being so tight (thousands of a point separating teams) we think those items are on the right track. Our chicken and ribs were disappointing to us as a finished product so we knew they would not fair well in the contest.

I have included the application in which we paid $225 dollars to enter the contest for deduction on the pro 3000. When this one is paid off I would like to talk to you about obtaining either a 1000 or 2000 model since I am at maximum capacity space wise in the 3000 now.

We had a nice bonus of exposure from Darryl Mast of BBQ Superstars. They followed us around for the entire contest and set aside a promo of the grill. I wish I could have done a better sell job but it was cold turkey and I am still learning the cooker (I will work on that). I must say I slipped in saying a water pan was being looked at which is something I have been working on locally using the existing heat shield. Sorry about that. I have included the links if you would like to watch them. One is the promo spot, one is a combo two team deal (didn’t care much for the drunk rednecks on that one), and one of just us doing the whole contest. 

We will be trying it again in a few weeks and hopefully I can have a better showing. Hope all is going well and thanks for letting us be apart of your company.

Paul and Lynn

Rooters-n-Tooters

 

 

Traditional Matambres

Megan from MM Livestock first introduced me to her take on Matambres. These were great. She did hers with round steak; we preferred using the skirt and flank steak we got from our local Mexican market. So, we got to thinking about Argentine cooking. I have spent the last 2 months researching Argentinean and Gaucho cooking. Fascinating. Lots of interesting styles of cooking and sites most of which I can’t understand the what they say.

One thing I learned about the Matambre is that there is a traditional style and then from there it is more a free style, anything you can dream and we sure did. This is where the fun starts. Our friends Matt and Carrie loved watching us put it all together. By the way Matambre translates to “hunger killer” and these guys lived up to their name.

We thought we would do 4 of these bad boys: one traditional, then one that was along the same line of thought. We stuffed it with carrots, asparagus, onions, hard boiled eggs and spinach. These are just the basic building blocks for our Matambre festival. Next, we went “Free Style”, one stuffed with our smoked jalapeno and bacon poppers. Then, followed with one stuffed with peanut butter and bacon. The personal favorite of the four of us.

I got the idea of the peanut butter and bacon Matambre from Aaron Black of Meat, INC. at http://meatinc.blogspot.com/. He told me he makes this and people go nuts (pun intended). He’s right; there were no leftovers because that was some good eatin…

Prep Time: a big recipe with a lot a variations and 2.5 hours prep time
Cook Time: 1 hour @ 350
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Hickory

Some of our Ingredients

I am not going to give measurements with this ingredient list because we did so many and you may not want to do so much at a time. Our goal here is to give you the idea of where you can take this recipe, run with it.

Ingredients: Matambres

Flap meat, skirt steak, flank steak. Any of these will be fine.
Hard boiled eggs, 4 to 6 per Matambre
Jalapenos, smoked and sliced
Spinach
Asparagus
Carrots, julienned
Bacon, partially cooked
Sweet onion, sliced
Sweet peppers, sliced
Cilantro, rough chopped
Cheese, Queso Oaxaca (Patti’s favorite Mexican cheese)
Cheese, pepper jack

Ingredients: Marinade

½ cup red wine vinegar
½ cup olive oil
3 cups red wine, we used an Argentine wine called Malbec (Thanks, Carrie)
¼ cup crushed garlic
2 Tbsp. smoked Paprika
2 Tbsp. Cilantro, rough chopped
2 Tbsp. dried chopped onion
1 Tbsp. Oregano
3 Bay leaves
Salt and pepper to taste

Ingredients: Broth for braising

4 cups of water
2 cups red wine
¼ cup onion soup mix
2 Tbsp. dry crushed garlic
2 Tbsp. dry chopped onion
1 Tbsp. beef base

Marinade in a covered glass dish 3 hours or overnight

Directions: Marinade

Mix all the ingredients and place in a dish or zip lock bag. Add meat making sure it is all covered and refrigerate for 3 hours or overnight. Every so often roll the meat to be sure it all gets coated.

Roll meat up with the stuffing and tie with butchers cord

Directions: Meat

I rolled my meat out on a cookie sheet and then layered it with the stuffing we wanted. We did 4 different ones, look at the video and you can see the stuffing for each and how to roll and tie them.

Place your completed Matambre in an oven safe baking dish and cover half way with your broth. Then, onto the grill at 350 degrees 1 to 1 ½ hours. The longer it cooks the more tender it will be. Roll them over after 30 minutes and continue cooking.

The meat will be done at 140 degrees, but I am not sure about the veggies. I think anywhere from 160 to 190 may be the best for a tender Matambre.

On the Royall Wood Pellet Grill/Smoker

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to “350”. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place your pan directly onto the grill and just let it hang out get happy for 30 minutes. After 30 minutes roll your Matambres over in the broth and cook for another 30 minutes or so.

When the meat reaches an internal temp around 160 – 190 pull it off, cover it and let it rest for 10 minutes before serving.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Traditional Matambre

Traditional Matambre

Smoked Jalapeno & Bacon Matambre

Peanut Butter & Bacon Matambre

This one was everyone’s favorite

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Let’s Eat

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….

Live Your Passion,

Ken & Patti

http://datenightdoins.com
http://blog.datenightdoins.com

Our Beef, Sausage and Bacon Provided By:

MM Livestock Co.

Grass Fed Beef and Lamb

Pastured Pork & Poultry

Megan McDowell 951 805 7341

This e-mail address is being protected from spambots. You need JavaScript enabled to view it http://www.mmlivestockco.com

Smoked Meatloaf off the Royall

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Today has been a long week and comfort food was mandatory. For us that also means something on the barbecue. We both love meatloaf and it sounded like the perfect plan. Served with Patti’s garlic mashed potatoes, of course. Also, because we got some good sourdough bread. So, meatloaf sandwiches are on board for tomorrow’s lunch. Ken thinks that’s the best reason to make meatloaf.

Pot Luck Pork

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Tonight we wanted to make something savory and good to go. It has lots of meat and potatoes and an easy to make sauce. Patti found some pork chops on sale, but this can also be made with a pork loin sliced thin. This is a big hit at Church dinners or when you have friends over that are never on time. Patti has also been known to sneak in some leftover veggies.

Prep Time: 20 minutes
Cook Time: 2 hours
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Pecan

Ingredients: Pot Luck Pork

2 lbs. thin boneless pork chops, trimmed of fat

½ lb. bacon, divided

¼ cup butter

2 sweet onions, thinly sliced

2 cans cream of mushroom soup

1 Tablespoon beef base

½ teaspoon coarse ground black pepper

1-1 ½ pounds red potatoes, thinly sliced

Brown the chops

Layer chops, potatoes, onions and soup

Almost there

Top with potatoes

Ad Bacon

Directions: Pot Luck Pork

Melt the butter in a medium size Dutch oven. Gently sauté pork 2 minutes per side. Remove meat to platter. Add onions and half the bacon (cut into one inch pieces), cook until onions are soft. Stir in soup and seasonings. Place meat and potatoes into Dutch oven in layers, finishing with potatoes. Chop and cook remaining bacon (Patti uses the microwave) and sprinkle over potatoes.

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “350”. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place covered Dutch oven directly onto grill. Cook for 1½ hours. Uncover and cook for another ½ hour or until potatoes are lightly browned.

Place Covered on the Royall @ 350

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Checking temp with my Maverick instant read

Directions: Gas Grill
Prep Time: 20 minutes
Cook Time: 2 hours minutes
Grill: Medium Indirect Heat

Preparing Grill: Medium Indirect Heat

Preheat your grill to medium heat (300 - 350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

Let’s Eat

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

http://datenightdoins.com

http://blog.datenightdoins.com

Pot Luck Pork

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Tonight we wanted to make something savory and good to go. It has lots of meat and potatoes and an easy to make sauce. Patti found some pork chops on sale, but this can also be made with a pork loin sliced thin. This is a big hit at Church dinners or when you have friends over that are never on time. Patti has also been known to sneak in some leftover veggies.

Royall Lamb Burger

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the Royall Wood Pellet Grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

This week we got some ground lamb from MM Livestock. Just good eatin’… Patti made up some nice patties for me to put on the Royall to smoke a bit before I put the heat to them. We topped them off with Swiss cheese for a quick, really tasty simple dinner by the fire

Armadillo Eggs

“Wake Up your Taste Buds” with a stuffed jalapeno,

wrapped in a ¼ pound of spicy sausage.

Not for the faint of heart, but just a little Zippy!

Cherry Glazed Ham on the Royall

This is a nice easy ham recipe that is perfect for Sunday dinners with the family. We actually had all the ingredients on hand, so when friends called that Sunday afternoon, the eight of us had a fancy looking, simple to make feast. They willthink that you worked for hours making this one. But we won’t tell anyone just how simple it was.

 

Simple Grilled Salmon

This week we called Andy and told him we were craving some good salmon. He told us he had the fix for our craving, awesome wild caught Alaskan Salmon, sweet, tender and juicy. We can always count on Andy for prime goodies. So, after talking a bit about all the specials he’s got going on we asked him to send us some salmon and tuna.

Next day we received some beautiful salmon fillets and Ahi tuna steaks. It just can’t get any easier than that. In the past we have asked Andy to send us some steaks, turkey gourmet franks. He delighted us with a real nice brisket that we are smoking tomorrow.

We had been thinking about grilling salmon for some time. I wanted to enjoy the simple flavors of grilled salmon, sweet, tender and juicy. The salmon was awesome, with all the flavors of the grill Oh, it was too good

Simply Great Grilled Tuna

I love tuna, never can get enough of it. I like it every way it comes. This is the very best tuna I have ever had. A few weeks ago we called Andy and told him we were craving some of his good salmon. He told us about his salmon and tuna and that he had the fix for our seafood craving. He has some big beautiful tuna steaks. They were sweet, tender and juicy.

We can always count on Andy for prime goodies. So, after talking a bit about all the specials he’s got going on we asked him to send us some salmon and tuna.

Grandville’s Mini-Tin Meatloaf

Ken’s beautiful, loving mom Pebble Jean left us wonderful memories and some really cool kitchen stuff. These mini-tins worked great for a personal size meatloaf. Ken loves meatloaf about any way Patti prepares it. We have done this a few times now. This time we added more heat using Grandville’s Gourmet Extra Spicy BBQ Jam.

Put these babies on a hoagie roll and it is a great sandwich hot or cold. Ken uses mayo, Patti used more Grandville’s

Peppered Bacon Pork Loin

This week Patti picked up a nice big pork tenderloin for me. Nice. I have been thinking for a week of slicing a pork loin into 1 ½ - 2 inch thick chops and wrapping it with pepper bacon and topping with an onion garlic sauce. Some people dream of money and fame. Patti and I dream about recipes. That is exactly what we did. The chops were smoked in pecan for about 45 minutes and finished off in 20 minutes at 300 degrees.

The combined flavors of pecan smoke, bacon, pepper and tender juicy pork topped with our garlicky onion sauce was heaven on a plate. Our dear friends and crash test dummies aka Bob & Cheryl Devon were happily impressed. Patti made a nice cheesy rice side along with a garlic skillet and we all were styling. 

Peppered Bacon Pork Loin

This week Patti picked up a nice big pork tenderloin for me. Nice. I have been thinking for a week of slicing a pork loin into 1 ½ - 2 inch thick chops and wrapping it with pepper bacon and topping with an onion garlic sauce. Some people dream of money and fame. Patti and I dream about recipes. That is exactly what we did. The chops were smoked in pecan for about 45 minutes and finished off in 20 minutes at 300 degrees.

The combined flavors of pecan smoke, bacon, pepper and tender juicy pork topped with our garlicky onion sauce was heaven on a plate. Our dear friends and crash test dummies aka Bob & Cheryl Devon were happily impressed. Patti made a nice cheesy rice side along with a garlic skillet and we all were styling. 

 

Bacon Stuffed Pork Tenderloin

You know how when you plan something all week and when the time comes “Oh, oh”. Then, you fall back to Alternate Plan “B”. Well, that was our date night this week. I was thinking pork medallions. When we opened the pork tenderloin we found that we did not get one large one. But, instead we got two small ones. But, being imagination is the number one ingredient we cook with…no problem. We’ll stack bacon between them and put it on the grill. They were great. You know it’s because bacon makes everything better.