Last week Patti found beef sirloin rolls at $2.39 a pound. So, she brought one of these big boys home, 23 pounds. I cut it into a few steaks and two roasts for the smoker. It does not get much better than this when you just have to have beef. Which for us is often.

This is the second one I cut. I put a nice coat of Country Bob’s All Purpose Sauce all over the roast, then made a crust or bark with garlic, onion and black pepper.

Off to the Royall wood pellet grill/smoker where I smoked it at 225 for an hour, then about 10 minutes a side at 400 degrees.

So Good…

Prep Time: 10 minutes
Cook Time: 14 minutes
Grill: Royall 3000 Wood Pellet Grill
Pellets: Royall House Blend, 60% hickory, 20% oak, 20% cherry

Ingredients:

• 1 large sirloin roast
• Crushed dried garlic, to taste
• Crushed dried onion, to taste
• Fresh cracked pepper
• Country Bob’s All Purpose Sauce

Fresh Cracked Pepper

Our seasoning: pepper, onion, garlic and Country Bob’s

Directions:

Pour a generous coat of Country Bob’s over the roast. Sprinkle your seasoning all over it and press them into the meat with your hand. Then, off to the grill.

I always smoke my meat before I put any heat to it. That is one of the beauties of using a Royall Wood Pellet Grill/Smoker. We can do things here that you would have to use two different grills. After 225 for an hour, pull the meat off and turn the grill up all the way. I put my roast back on when the grill hits 400 degrees at 10 minutes per side. It comes hot off the grill, seared on the outside and medium rare on the inside.

On the Royall 3000 Wood Pellet Grill/Smoker

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to “Smoke”, turn it on. 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 30 minutes or so. This is referred to as “smoking”; the temperature is around 180 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

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 20 minutes grill
Grill: Low Indirect Heat (smoking)

Preparing Grill:  Low Indirect Heat

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 (GRILLING)

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 14 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.

CB’s Herb Crusted Sirloin Roast

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. 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

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

Directions: Meat

Mix the beef, eggs, garlic, pepper, Country Bob’s Seasoning Salt and Country Bob’s All Purpose Sauce in a bowl. Make your patties either by hand or use a press. Tonight we did it by hand. Ken likes the press because they’re a more uniform size. Patti likes to shape them by hand, because she likes them thick and cooked rare.

Put the patties back into the fridge until you are ready to put them on. (You grill hamburger patties COLD, the patties hold together better. Unlike steak, that goes on at room temp so it cooks more evenly.)

Cooking Directions: Royall wood pellet grill

Open the lid and set the dial to “Smoke”, after about five minutes 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.

The Royall is a SMOKER!!! USE IT. I COLD SMOKE everything for 30 minutes before I put any heat under it. It is just magic what the smoke does to your food. The Royall uses food grade wood pellets and they come in lots of natural flavors.

Place burgers directly onto the center of the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “cold smoking”; the temperature is around 165 degrees. 30 minutes of cold 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 350 degrees and pull the meat off the grill.

When the grill comes up to temperature, put the meat back onto the center of the grill and cook until you reach your desired doneness. For big burgers, like this, I like to give them about 5 minutes a side. This will be about medium rare.

Add pastrami and Swiss cheese then, close the lid. It will melt in a minute or so. Then, you prepare your bun and you’re ready for a wonderful mix of flavors and textures.

Pile on the pastrami and cheese

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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Grill: Gas 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.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Preparing Charcoal Grill

Medium Indirect Heat

Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going high heat here for about 10 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.  Add Some Country Bob’s before you add the Pastrami and Cheese.

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including the Royall 3000 wood pellet Grill/Smoker, Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles 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

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.

Prep Time: 30 minutes (we made a lot of them)
Cook Time: 60 minutes
Grill: Royall Tailgater Wood Pellet Grill/Smoker
Pellets: Apple
Grilling Plank: Maple, cherry

Our ingredients list is quite large on this one. All I am trying to do is show you some simple versions that will knock your socks off. If you decide to make these use the KISS method. (Keep It Simple Silly) and just do a few with your favorite fillings. These are just the ones we thought of. I have no doubt that you can make these guys to your liking. The combinations are endless.

Ingredients:

• Chicken Breast, boneless, skinless (we did 7, we started at 6 but couldn't resist one more)
  Deli ham, sliced
• Prosciutto, sliced
• Bacon, partly cooked
• Pastrami
• Andouille sausage
• Pepperoni
• Smoked Provolone cheese
• Smoked Gouda cheese
• Mozzarella cheese
• Chipotle Cheddar cheese
• Swiss cheese
• Jalapeño pepper jack cheese
• Green chili, whole
• Chipotle chili, minced
• Pizza sauce
• Grandville's Cajun Kick BBQ Jam
• Country Bob's Apple Chipotle Sauce
• Country Bob's BBQ sauce
• BBQ BRO's California Style Rub
• Pepper and garlic powder, to taste
• Toothpicks

Directions:

You lay the chicken top side down and flatten out with your hand. Then, lay the filling on the chicken and roll it up. Secure with a toothpick.

Roll the ham up in the chicken, secure with a toothpick.

Chipotle, Bacon and a Chipotle Cheddar Cheese, Top Left

Mozzarella and prosciutto a little BBQ BRO's California Style Rub, bottom left

Mozzarella and Pepperoni with a little pizza sauce, top center

Green Chili, Bacon and a Chipotle Cheddar Cheese, center

Ham and Smoked Gouda Cheese, bottom center

Pastrami & Swiss Cheese, top right

Cajun, Jalapeño Pepper Jack Cheese, Andouille Sausage,

Grandville's Cajun Kick BBQ Jam, and BBQ BRO's Rub, bottom right

About halfway through your cooking, sauce them up and add the rest of the cheese.

Season to taste and place it on your water or wine soaked plank. We soaked ours for a little over an hour. If you use a plank without soaking it, it may catch on fire. Only use that method if you want really crisp chicken flambé.

Place it on your grill, cheese and sauce it up

Then, we smoked it for 30 minutes at 180 degrees and turned the heat up to 300 for 45 minutes. I was looking for an internal temp of 175-180. I like the way the meat flakes when it's just a little more done. USDA says we need an internal temp of 165 degrees.

Cooking Directions: Royall Wood Pellet Grill/Smoker Tailgater

Open the lid and set the switch to "Smoke", turn it on. 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 planks 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"; the temperature is around 180 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 the meat can pick up all the flavor of the smoke. You do not have to do this if you don't have the time and you can't tell the difference in taste.

After 30 minutes, move the control up to medium, 300 degrees, for 45 minutes. Check it every 20 minutes or so to be on the safe side. Not all grills cook exactly the same, but normally close enough.

When your chicken reaches an internal temp around 175, pull it off. Cover and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking about another 10 degrees or so after you pull it off the grill.

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.

Chipotle, Bacon and a Chipotle Cheddar Cheese

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

Oak Fired Carne Asada Pizza on the Royall 3000 Wood Pellet Grill /Smoker

 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.

Prep Time: 10 minutes
Cook Time: 15 minutes with an hour for smokin
Grill: Royall 3000 Wood Pellet Grill
Pellets: Oak

Ingredients:

• 2 lbs. Carne Asada, smoked
• 1-1 ½ lbs pizza dough
• Cheese, we liked shredded cheddar this time
• Tomato, sliced
• Sweet onion, sliced and smoked
• Jalapenos, sliced
• Cilantro, chopped
• Pizza sauce, 16 oz. jar of any flavor
• ¾ cup minced garlic to mix into pizza sauce
• Red pepper flakes
• Chipotle chili powder
• Coarse ground black pepper
• Country Bob’s Season Salt
• Olive oil
• Lots of napkins

 Notice that I did not measure out all the ingredients. Do this to your taste. It’s pizza, free style it….

I smoked the Carne Asada and Sweet Onions first

Directions:

We smoked the Carne Asada and sweet onions at 180 for an hour first. I seasoned the meat freely with chipotle chili powder, crushed red pepper flakes, dry crushed garlic and Country Bob’s Seasoning Salt.

Roll out the dough

While the meat and onions are on the grill, roll out your dough and get the rest of your toppings together. I like to put everything in bowls so when you are ready you just empty the bowl onto or into whatever you’re doing.

We used store bought dough, too easy. If you need a recipe for pizza dough just send us an email. Roll out your dough with a little flour so it does not stick. I rolled it out to fit our griddle. You don’t want to roll it out too thin.

I like to bake my crust first. I don’t think that is really necessary. They don’t do it downtown, do they? So, at this point it is your choice. For this one I did the crust for 3 minutes then flipped it. It was a beautiful golden brown.

I think you need to move quickly now as the crust is still cooking and you don’t want to burn it before the rest is heated through. Give it a nice thick coating of sauce and start stacking your goodies on. Check out our video and you’ll see how we stacked it up.

Close the lid and give it about 6 minutes at 350 degrees or until the cheese is melted nicely. Careful not to burn the bottom crust.

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “Smoke”, turn it on. 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 meat and onions directly onto the grill and just let it hang out in the smoke 180 and get happy for an hour or so. This is referred to as “smoking”; the temperature is around 180 degrees. 1 hour of smoking is not enough to complety cook your meat but it is enough to open the pours up so that the meat can pick up all the flavor of the smoke. Then pull the meat and onions off and set aside until you are ready to add them to your masterpiece.

Turn the grill up to 350 and add your griddle so it gets hot, too. Put a light coat of olive oil on the griddle and the pizza dough.

Give it 3 minutes and flip it over. Now add your favorite goodies…

When the grill comes up to temp and the griddle is hot roll the dough onto it, giving it about 3 minutes and turn it. It will be a beautiful golden brown when you turn it.

The crust is going to keep cooking, so add a nice thick layer of sauce and start stacking your goodies. Give it about 15 minutes to heat through and melt the cheese. Keep an eye or two on the crust so you don’t burn it.

Pull when everything is nicely melted. And don’t leave it on the griddle or pan you cooked it on. It is hot and will continue cooking. So it may burn your crust. Don’t ask me how I know this, but Patti will tell you.

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.

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 temp. 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

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.

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

Ingredients:

• 2 1lb. pork tenderloins
• 1 pkg. bacon
• Country Bob's Seasoning Salt
• County Bob's Barbeque Sauce (or All Purpose Sauce)

Put two skewers through each of them so they won't roll when you turn them.

Directions:

Trim up the tenderloins, cutting away any silver skin, fat and ragged ends. Cut them into about 1½ inch medallions, wrap with bacon and place on a skewer using the skewer to hold the bacon in place. Note: I ran 2 skewers through them so that they wouldn't roll when I turned them. (Just makes it a little easier)

Sprinkle with a little of CB's Seasoning Salt and you are ready for the grill. Add your BBQ sauce the last 10 minutes or so of your cooking so it doesn't burn. The kabobs will be ready when the internal temperature is 160-170 degrees.

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to "Smoke", turn it on. 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 kabobs directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so.

This is referred to as "smoking"; the temperature is around 165-180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pours up so that the meat can pick up all the flavor of the smoke

After 30 minutes, turn the digital control up to 300 degrees and pull the meat off the grill. When the grill comes up to temperature put the kabobs back on for about 20 minutes. In about 10 minutes sauce them up and turn them. On a pellet grill you don't have to turn them but I like the grill marks.

When the meat reaches an internal temp around 160-170 pull it off, let it rest for 10 minutes before serving. This will be medium for pork. 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 155 and overdone 170.

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.

Ready For the BBQ Sauce

Directions: Gas Grill
Prep Time: 15 minutesCook Time: 30 minutes smoke, 15 minutes cook
Grill: Indirect Medium & High Heat
Preparing Grill: Medium Indirect Heat

Cook about 10 minutes per side and sauce when you turn them.

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 Grill: Low Indirect Heat

Smoke for about 30 minutes, you can skip this part if you like but you will lose all the flavors of the smoke.

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 Charcoal Grill

Cook time about 20 minutes

Get the Grill ready, you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 14 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.

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 temp. 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, 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

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

Directions: Cherry Glaze

Mix the cherry preserves with the Country Bob's Sauce in a non stick saucepan. Heat on low, stirring occasionally until blended. During the last half hour of the ham's cook time, brush glaze onto the ham.

Cooking Directions: Royall 3000 Wood Pellet Grill

Open the lid and set the dial to "Smoke", after about five minutes 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 center of 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", the temperature is around 100 degrees. 30 minutes of cold smoking is not enough to have any cooking effect on your meat but it is enough to open the pours up so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the digital control up to 325 degrees for 2 hours or until your reach an internal temp of 160.

About the last half hour of cook time brush a thick coat of your glaze all over the ham. You may want to do a few times and let it thicken as it cooks into the ham.

If you add the glaze too soon it may caramelize (burn).

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.

About our Recipes

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....

Enjoy,

Ken & Patti

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.

We did a garlic skillet and smoked some garlic and onions.  We use smoked garlic and onions in all kinds of things. So, we put a skillet on almost every time we fire up the grill. I love them as a side and they add a good smoky, garlic flavor to anything you’re cooking. Add them to a rich brown gravy and the sassyness of Country Bob’s Sauce and you are in for a treat.

Ingredients: Country Bob’s Sauce Gravy

2 Tbsp. bacon drippings or butter
½ medium sweet onion, minced
2 Tbsp. minced garlic
2 cups beef broth
¼ cup Country Bob’s All Purpose Sauce
1 Tbsp. crushed peppercorns
Salt to taste
¼ cup all purpose flour

Directions: Steak Sauce Gravy

Place a small skillet over medium heat. Melt butter; add finely minced onion and garlic. Cook for 2 minutes, add peppercorns. Whisk in flour and cook until it starts to brown, about 1 minute. Add 2 cups beef broth to the pan and bring to a slow boil. Simmer the broth for 2 minutes. Then, add Country Bob’s Sauce and salt, to taste.      

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

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…
 
I will tell you that it did take three tries for us to get this one just right. We have to say that our “Test Dummies” showed exceptional stamina to keep coming back to test this one. But, they did and we have made an awesome Tailgater chicken, aka “Buffalo Stump Chicken”.
 
This one is a little labor intensive but well worth the time. What we did was to tackle 12 pounds of chicken drumsticks. Cut them all the way around the lower part of the leg bone just above the meat. Now, you have a nice handle. Then, wrap the drumstick with your favorite bacon and pin it down with a strong toothpick.

Ingredients: Chicken

• 12 lbs. chicken drumsticks
• 2 lbs. bacon
• Your favorite chicken rub
• Strong toothpicks

Ingredients: Buffalo Sauce

• 1 Bottle Country Bob’s Spicy All Purpose Sauce
• 3 cups Louisiana Hot sauce
• 3 Tbsp. onion soup mix (adds flavor and thickens)
• 2 Tbsp. dried crushed garlic
• 2 Tbsp. dried minced onion
• 2 Tbsp. Chipotle chili powder
• 1 Tbsp. crushed red pepper flakes
• 1 Tbsp. Cayenne pepper
• 1 Tbsp. coarse ground black pepper

Directions: Chicken

Wash and pat dry your chicken. Then, cut the meat away from the upper end on the chicken leg, by the knuckle. I ended up using both a sharp knife and kitchen shears. This is a lot of work and it takes some time for 12 pounds of chicken. But, soooo worth it. Then, peel the skin and knuckle off the bone.
Season the chicken with your favorite rub, wrap a piece of bacon around the meaty part of the leg and secure with a toothpick. You are ready for the grill.

Directions: Buffalo Sauce

Mix all ingredients in a sauce pan. Mix well and simmer for 30 minutes or until it thickens.

Cooking Directions: Royall Wood Pellet Tailgater

Open the lid and set the dial to “Smoke”, turn it on. 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 30 minutes or so.

This is referred to as “cold smoking”; the temperature is around 165-180 degrees. Thirty minutes of cold smoking is not enough to have any cooking effect on your meat, but it is enough to open up the pores so that the meat can pick up all the flavor of the smoke
After 30 minutes, turn the control up to high, around 400 degrees. Be careful here because this is where you can lose it. The chicken won’t be able to take this kind of heat for long. So, keep a close eye on it. Either dip or brush the chicken in the sauce and put it back on the grill for 15 minutes. Now, pull the chicken again and sauce it, placing it back on the grill. Give it another 15 minutes or until it is done.
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.
Prep Time: 5 minutes
Cook Time: 45 minutes
Grill: Gas

Preparing Grill:  Low Indirect Heat “SMOKE”

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: Medium Indirect Heat “COOKING”

Get the Grill ready, you will want your temperature of around 350-400 degrees. 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.
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 temp. 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.

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