Last week I was talking with Colin from barbequewood.com and he has some things we found very interesting. “Smoking Papers” for one, as we had never heard of them. This is real thin sliced hardwood, like a thick sheet of paper. You soak it and wrap whatever you are cooking in it. Patti was imagining different kinds of fruit or vegetable juices to complement your different meats and fish, etc.

He has a fine line of grilling planks, too. We have not used either of these, but I can see we need to. But what he did mention, that has been exciting us, was that he’s coming out with a line of “Coffee Wood Pellets”. Being a “Pellet Head” that enjoys his coffee, the wheels just started spinning.

After a week and lots of Patti’s help we came up with a real tasty rub. Not overpowering, but just right with the flavors of coffee, chipotle chili, garlic and black pepper. I injected the meat with all the strong coffee it would hold. I am not sure if it had any positive affect or not. Though, it sure tasted good.

Plus, the coffee crust was a real nice addition. I think next time I’ll use a fresher and better grade of coffee, maybe grind my own beans. Patti wants to maybe try different flavors of coffee. We’ll see…

Prep Time: 15 minutes

Cook Time: 52 minutes

Grill: Royall 3000 Wood Pellet Grill

Pellets: oak

Ingredients: Coffee Rub

1 cup dry roasted coffee, medium grind

¼ cup brown sugar

2 Tbsp. Country Bob’s Seasoning Salt

3 Tbsp, coarse ground black pepper

3 Tbsp. dry crushed garlic

1 Tbsp. garlic powder

2 Tbsp. Chipotle Chili Powder

2 Tbsp. Cumin

Directions: Rub

Mix all the ingredients in a container and shake to blend.

Ingredients: Steak

1  3 pound Sirloin Steak

Directions: Steak

Pour rub onto the meat and work into the meat with your fingers. Then, put meat back into the fridge to let everything get happy. About an hour before cooking, pull it out and let meat come up to room temperature. (It will cook more evenly.)  Put a heavy coat of your rub onto the meat, you want to form a crust.

Coffee Crusted Sirloin

On the Royall

Cooking Directions: Royall

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. 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 control up high (about 450 degrees), and pull the meat off the grill.

When the grill comes up to heat, add your steak. For one this size, about 7 minutes per side. When the meat reaches an internal temp around 130 pull it off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Patti likes some “moo” left in her meat.

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.

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 45 minutes
Grill: Low Indirect & High Heat

Preparing Grill:  Low Indirect Heat

(For smoking 30 minutes, if you don’t want to wood smoke you can skip this step)

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 Direct Heat

(Grilling your steak, one this size about 7 or 8 minutes aside for rare to medium rare)

Preheat your grill to High heat (400-500). 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 for 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.

Tender and Juicy

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 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