I have wanted to try a Pastrami Burger so tonight that is the way we went. Patti is from the East Coast and deli meats rule. We piled them high with lots of Swiss cheese on a mountain of pastrami. I am going to make these again very soon.

Prep Time: 10 minutes

Cook Time: 40 minutes

Grill: Royall 3000 Wood Pellet Grill

Pellets: Hickory

Ingredients:

• 2 lbs. ground sirloin or 80/20 (any leaner and you have DRY BURGERS)
• ½ lb. Pastrami, sliced
• 2 eggs, well beaten
• Swiss cheese, sliced
• ¼ cup crushed dried garlic
• ½ tsp. black pepper
• ½ tsp. Country Bob’s Seasoning Salt
• 1 cup Country Bob’s All Purpose Sauce
• Buns of choice (onion buns here)
• Condiments of choice, Patti insists on Thousand Island dressing

Patti just happily blew me away. Her Chicken Rollaplooza can hold its own in any gourmet dining room. These Chicken Rollaplooza's are spicy, rich, tender and juicy and jam packed with flavor. They were so good we made them again on the Royall Tailgater Wood Pellet Grill Smoker adding more layers of flavor by grilling them on a maple plank in apple wood smoke.

We just did 7 more variations on the Royall Tailgater Wood Pellet Grill/Smoker. This is an easy and impressive Gourmet Chicken that will have your friends cheering for more. We even served one in a hamburger bun.

One of things that we love about this recipe is that it is very good and so simple to do. Whether you are grilling at home or going over to friends, camping or tailgating, this is a gourmet dish that is guaranteed to impress. They can be served on a plate or a bun.

We used some of Colin's Smoking Planks, soaking them in water for a few hours. You can find a link for him on our web site; he has a lot of BBQ woods and paper for smoking and grilling.

Patti and I have been wanting to do a smoked pizza for awhile. There is nothing like a wood fired pizza! You just can’t get all the layering of flavors in a pizza oven. To start our first layer we smoked the sliced Carne Asada and sliced sweet onion at 180 for an hour. Patti suggested half that time, but she likes her meat raw. Then, put a light coating (for me) of red pepper flakes, chipotle chili powder and coarse ground black pepper over the meat and a sprinkle of Country Bob’s Seasoning Salt on the onions.

Let me tell you, this was truly one of the best pizzas we have ever had. Every bite was an experience in its self. The zippy seasoned meats with its smoke “Enhancers, and the smoky onion were still a little crisp. The bread was baked toasty on the grill. The sweet tomatoes, jalapenos and the freshness of the cilantro was all covered with melted smoky cheese.

Keep in mind that smoking at 180 degrees for an hour the meat won’t be done and the onions will still be a little crisp, with tons of rich smoke flavors. The meat will finish cooking when you put the pizza together.

Patti had a couple of nice pork tenderloins that I wanted to do something a little different. The first thought I had was bacon, of course, that's normal for us so I move on in the thought process. Which sometimes is a painful process for me. My second and third thoughts were more bacon. Ok, I can sometimes take a hint, always when it involves Patti & I and our BBQ.

What I came up was 1½ inch thick pork medallions wrapped in bacon and put on skewers. Then, we drizzled them with Country Bob's Barbeque Sauce, smoked for about 45 minutes and then onto grill.

Ooey Gooey delicious, served up with Patti's first run of her new "Stuffed Chipotle Potato Balls" and our garlic skillet.

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 will think that you worked for hours making this one. But we won't tell anyone just how simple it was.

Prep Time: 5 minutes
Cook Time: 2.5 hours
Grill: Royall 3000 Wood Pellet Grill
Pellets: Cherry

Ingredients:

• 1 large ham (this was a 12 pounder)
• 1 cup Cherry Preserves
• 1 cup Country Bob's All Purpose Sauce

I really like my meat and potatoes, even more off the smoker. Sometimes they just are not complete with out a good gravy.
I also enjoy Country Bob’s All Purpose Sauces. So, we came up
with a gravy that offers the best of both worlds.

Patti and I are always trying to come up with something just a little different for the BBQ. This time we have come up with something that is hugely tasty and over the top!!

All of our “Crash Test Dummies” who have tried this chicken are still talking about it and want more; actually they call once a week to see if we’re making it again. That just makes us smile knowingly…

This is our new Royall Wood Pellet Grill, the 3000, and it can put out some smoke

Patti and I have enjoyed cooking on Traeger Wood Pellet grills for a year now. They are fine machines and we still have two of them on our patio. Until recently I believed there were none better. Then we had the opportunity to try out the Royall 3000 Wood Pellet Grill.

There is a difference. The Royall puts out a deeper, richer smoke that you can actually see in the smoke ring and taste in the food. This week we are giving our Royall 3000 a real work out to see if it lives up to its name. And it sure does!! One of the things I have learned in my years of BBQ is that there are times when no matter how big your grill is, it is not big enough.

Everybody is always asking us how to do ribs. People think that there must be some kind of magic or secret recipe. The problem is that most folks tend to over think BBQ. So, we ask, what is BBQ? BBQ is when you cook Low and Slow. Grilling is Hot and Fast. No matter your heat source BBQ is LOW AND SLOW. That is all there is to it. Even the toughest cut of meat can’t hold out to Low and Slow.