Ken’s Famous Baked Beans On the Royall 3000

I love these beans; everyone who has ever tried them has, too. They are even good cold. I have been working on this recipe for 30 years or so now. I added a lot more garlic than in the beginning, but we like garlic more now. When I make them I don’t use a recipe or measure anything, I just do it. Most times I cook them on the grill; here they are on the Royall 3000 Wood Pellet Grill/Smoker. I usually put them in a cast iron Dutch oven. But, all you need is something oven safe. I have no doubt that we had the cast iron doing something else this day

Prep Time: 10 minutes

Cook Time: 2 hours @325 degrees

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Hickory

Ingredients: Baked Beans

½ lb. bacon

1 large sweet onion, chopped

3 1 lb.

Smoked Turkey Breast

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our 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…

Hot weather already being on us here in California, Patti wanted something simple and refreshing for dinner. She had a nice turkey breast in the freezer and was thinking about a cool salad topped with smoked turkey. Well, that is exactly what she did on the Royall wood pellet grill/smoker for 4 hours at 225 degrees.

It was a smoky treat for us and we enjoyed it in a big tossed salad and in sandwiches for a few days. But, the best part was when it’s a toasty 103 degrees; we don’t heat up the kitchen!

Prep Time: 5 minutes
Cook Time: 4 hours
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Pecan

Ingredients:
1 large turkey breast
Olive oil
Simply Salsa Ten Pound Pepper Punch (a really HOT dry rub)

Seasoned and Ready for the Royall

Directions:

Rub a light coat of olive oil over the bird and shake your rub on.

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.

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!

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.

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.

Jalapeño Popper Chicken Enchiladas

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…

On Sundays we BBQ at the Murrieta Farmer’s Market. So many thanks Linda & Mike for your friendship and support. We are known far and wide for our bacon wrapped, cheese and garlic stuffed jalapenos. We now also BBQ chicken. Sometimes we have leftovers and that’s how Patti came up with this recipe.