Short Ribs & Garlic Mashed Potatoes

Patti got some short ribs from MM Livestock and cooked them with Grandville’s Extra Spicy Gourmet BBQ Jam for us. The only other ingredients were good friends. Awesome, is all I can say. Rich beefy flavor and so tender we did not even use a knife. You can see Patti’s sauce is full of garlic, onions and tomatoes.

Prep Time: 15 minutes

Cook Time: 5 ½ hours  

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Oak

Ingredients:

5 lbs. short ribs, boneless

1 jar of Grandville’s Extra Spicy Gourmet BBQ Jam

1 can diced tomatoes w/ garlic and onion

2 cups brewed coffee, excellent use of leftovers

1 can of Dr. Pepper

3 handfuls peeled garlic

3 Tbsp. bacon drippings

1 Tbsp. coarse ground black pepper

1 Tbsp.

CB’s Crusted Sirloin Roast

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.

“Dexter Does Enchiladas”.

Tonight we did “Dexter Does Enchiladas”. In a previous recipe we did a whole pig on the Royall Wood Pellet Grill/Smoker and we named the pig Dexter. He was a big, delicious boy. So, we made these enchiladas for our “Love, the Second Time Around” recipe. Our favorite Crash Test Dummy aka Megan of MM Livestock originally supplied us with Dexter and we sent her home with plenty of “love”. Of course, if you don’t have a leftover pig on hand, you can substitute leftover cooked chicken or turkey.

Smoking a Pig on the Royall 3000 Wood Pellet Grill/Smoker

I have always wanted to do a whole pig. As a backyard griller I was under the mindset that this is more than I can do at home without a lot of special equipment or digging pits in your yard and covering it with banana leaves. Well, my Royall 3000 has shown me how mistaken I was. This was so easy it is crazy.

Here is how it all started. Megan from MM Livestock asked me if I wanted to smoke one of her pastured pigs. It only took me half a breath to say “Oh yea”. So she sent us home with Dexter the pig. I was thinking I was in for a lot of prep work and constant monitoring of the cook.

Dexter came dressed and ready for dinner. All I did was rub a light coat of olive oil on him and then sprinkle a little coarse black pepper and coarse dried garlic.

Garlic Soup with Toasted Cheese Topping

I love garlic, just about every way it comes. I had been thinking of doing a garlic soup for a few weeks now. Rich, creamy and a garlicky sweet treat. So, I thought I would make some for our special Christmas Eve dinner.  This may have been a little rough on our dogs.

Not having the time to fuss over a Dutch oven on the stove all day, we decided to make our soup in the crock pot. We had some shopping to do for our special yearly dinner so I started my soup in the crock pot before we left. It had 2 cups of peeled garlic, 4 large sweet onions in 4 cups of beef broth. I wanted this to cook soft while we were gone so I could do the next stage easily.

Normally when we get home the dogs start their welcome home racket as soon as they hear the car.

Chocolate Pecan Pie on the Royall Grill/Smoker

I spend a lot of my time thinking about grilling, BBQ and smoking on our Royall 3000 Wood Pellet Grill/Smoker. Patti and I are always working on something different for the backyard griller to enjoy.

This is Christmas week and I wanted Chocolate Pecan Pie for our dinner. I did it on the Royall using pecan wood pellets to put that special smoky flavor into the pie. I used a Grill Plate on my grates and just set my pie on it. Smoked the pie at 180 for 30 minutes, and then turned the heat up to 350 for 30 minutes. I served the pie hot with a good vanilla ice cream. So simple and so good. Patti said it was a shame we had supper first.

Prep Time: 15 minutes

Cook Time: 30 minutes smoke, 30-40 minutes cook

Grill: Royall 3000 Wood Pellet Grill

Pellets: Pecan

Ingredients:

3 tablespoons butter, melted
3 eggs, beaten
1 cup sugar
1 teaspoon pure vanilla extract
3/4 cup dark corn syrup
1 1/2 cups pecan halves
1  8oz.

Oak Smoked Coffee Crusted Tri Tip

To my surprise Patti found a large Tri Tip in the freezer. I had wanted to do a long slow smoke on one for some time now. So, I bet you can already guess what happened. We smoked up some of Patti’s stuffed potato balls, bacon wrapped asparagus, stuffed mushrooms and a garlic skillet along with that beautiful Tri Tip roast. Patti had wonderful dreams about a casserole of leftovers.

We put a nice coffee crust on that big chunk of meat and smoked it for 5 hours with oak pellets. You can see in the picture above how it came out. Tender, rare and just layered with flavors of the smoke, the coffee rub and the rich beefy taste of the Tri tip. We can’t wait to do my next one.

The Royall 3000 Wood Pellet Grill / Smoker is what we use most.

Cracked Pepper Turkey

We did a cracked pepper turkey for one of our Thanksgiving birds. We smoked this guy in pecan smoke for 5 hours. I wanted to do something different and I had read somewhere that when you do chicken with mustard it becomes “Deviled”. No clue if it applies to turkey but that is what we are doing. So, I used some of Chef Mike’s Grilling Sauce as a wet rub, then sprinkled fresh cracked pepper, garlic and onion on it.

One of the things we enjoy is that folks think enough of us that they want us to try their sauces and rubs. Chef Mike Espry was kind enough to send us a couple of jars of his 100% Natural Country Chef Grilling Sauce. This is a mustard based sauce and different than any I have seen here in California. A very good sauce by the way and we’ve tried it on lots of things and it’s all good.

It is recommended that you don’t stuff your turkey as Mom did when we were growing up. The stuffing does not get hot enough to kill any food-borne bacteria and slows down the cooking of the turkey.

Our BBQ Contest Sponsors

Our 1st. Place Winner is

Jamie Brown-Miller

Royall Tailgater Wood Pellet Grill/Smoker
$562.00

Royall Wood Pellet Grills
www.royallgrills.com

The PelletCan

Our Winner is Shauna Evans

The PelletCan Storage / Dispenser combines these great features: Storage, Dispensing, and Portability. The durable powder coat finish is combined with a kitchen grade stainless steel lid providing valuable additional food preparation space for your outdoor kitchen.

PelletCan
Brian Cayson
7474 S.E. Johnson Creek Blvd.
Portland, Or 97206

888-473-5538
503-774-3345
pelletcan@aol.com
www.pelletcan.com

Western Beef and Seafood
370 N. Palm Street
Brea, CA 92821
800-371-2283
www.westernbeefandseafood.com

Our Winner is Jenn Schaub
  Country Bob's All Purpose Sauce Gift Set
www.countrybobs.com

We have 2 Grandville winners

Mona Hammad & Barbara Pletzke

Grandville's Gourmet
Award Winning
BBQ Jam

2 6 pack Winners of Grandville's BBQ Jam
  877 417 2823

www.grandvillesbbqsauces.com





We have 3 Pig Tail Food Flipper Winners

Kelly Roberts, Kimberly Blake & Kellie Foglio

"3 sets" of Pig Tail Food Flippers
See our store
http://store.datenightdoins.com




We Have Three Winners of the Twilites

Jane McMillan, Michael Compean & Miranda Childers

"3 Sets" of Twilites
See our store
http://store.datenightdoins.com

Our Winner of the SOG AURA

Ann Horne

The SOG Aura,
designed as a mix between
a chef's knife and a Bowie.

Tested Best Products, Inc.
"Higher Quality, Lower Cost"

Kirk Havermahl, President
Main: 520-423-4250
Toll Free: 877-278-1929
Fax: 877-369-4955
kirk@tbpstore.com

  http://www.TestedBestProducts.com



Our Winner
Caroline Powell

Barbecuewood Grilling 101

Ideal for the Holidays or as a "just because" gift!! These flavored wood planks , chips & papers make the ideal gift for that gourmet cook or beginner griller of yours. This Gift Set is a $59.99 value!

http://www.barbecuewood.com

800 379 9663

Guest Chef Ed Hamlin of Grill Plate
www.grillinnovations.com

Creme Brulee

So as I was thinking what do I have Hamburger, onions, eggs, bread crumbs, Worcestershire sauce ,ketchup so Bingo Meatloaf came to mind just mix it up and put the grill on low should be done in a hour or two. Yea right it was burnt on the bottom and not done on top and as my guy were laughing out load I started to think Nice going Ed Meatloaf REALLY that is just like a 5 pound burger you cant flip.

So I designed the Grill Plate and tested it the next week with a Seafood Alfredo on the grill over direct heat and guess what No One Laughed. I have 6 US Patents and 2 US Trademarks so I just wanted to find a solution for the Meatloaf and it has grown into what we have now were we have a standing Challenge to do Anything on the Grill Even Broil the Sugar on the Creme Brulee and make Burgers without flipping them

Ingredants:

2 cups heavy cream

1 ½ Tbsp. pure vanilla extract

4 egg yolks

1/3 cup sugar

Directions: Gas Grill / oven

Creme Brulee on the Grill WITHOUT A TOURCH

Take 2 cups of Heavy Cream and scald the cream (stove top)

Add 1 1/2 tablespoons of PURE vanilla extract.

Mix 4 egg yolks with 1/3 cup of Sugar.

Slowly add the hot Cream to temper the eggs and Sugar.

Strain the mixture and pour into your ramekins.

Place your ramekins in a water bath in a larger pan on your Grill Plate on a gas grill.