Smoked Sirloin

We so love a good sirloin steak, and I have learned how to cook it to perfection on my Royall 3000 Wood Pellet Grill / Smoker. I did not realize just how versatile these things are until I had a conversation with a “Competition BBQ” guy and he was putting me down because I used a pellet grill. Foolish, foolish fellow.

I listened to this ill-informed guy tell me the only way to cook was with natural wood. And he is right about that! He told me that it is not that much work unless you are doing a long smoke of 12 to 16 hours. Because you have to add wood every hour or so and keep an eye on the temperature. That after a long cook like that his hands are always torn up and black and he needs some sleep.

I promise I was nice to this guy and did not laugh at him until I related his story to Patti.

This is what I told him:

When I cook on a Royall 3000, 1000 or Tailgater Wood Pellet Grill / Smoker I just turn it on and set the temperature. I can get close to 100 pounds of brisket on my 3000 and I am cooking with all natural wood pellets. That these pellet grills are allowed to compete in BBQ competitions because they are made of natural wood.

You can easily blend the types of wood pellets you use to smoke with to obtain the favors you want. That one of the awesome things about my Royall is that it has 15 “Cold Smoke” settings in addition to the normal “Hot Smoke” setting.

When I am doing a long smoke 12-16 hours I just set my temputure and go to bed with my Baby aka Patti. I have no coals or ashes to worry about and when I am done I just turn it off. Simple AND awesome!

I pointed out to him that we can do things on a pellet grill most folks have never even thought. For example, check out this recipe for a “Smoked” & then “Grilled Sirloin”.

It just does not get any better than this. We smoked this two inch sirloin for 30 to 45 minutes along with whatever else I am cooking. The Royall is like your oven, anything you can do in your oven you can do on the Royall, only way better.

Then, I pull the meat off the grill and turn the digital control up to “High”. When it comes up to temperature I throw that big steak back on the grill for 11 minutes a side. Patti prefers 7 minutes a side (RAW), but she likes a lot of “moo” left in her meat.

Try that with a “Stick Burner”. If we want to burn sticks we’ll throw them in our fireplace for romantic warmth.

I asked him if he wanted to have a “Throw Down”. He did not say anything to me, just stood there looking at me. Hmmmm…

Prep Time: 15 minutes

Cook Time: 30 minutes smoke, 22 minutes grill

Grill: Royall 3000 Wood Pellet Grill

Pellets: Oak

Ingredients: Rub

Country Bob’s Seasoning Salt

Coarse ground black pepper

Dry crushed garlic, to taste

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. Patti stuck some garlic cloves into this one.

Patti stuck some garlic cloves into this one

On the Royall

Big Sirloin, Twice Baked Potatoes and a Garlic Skillet

Add beer and wine and you have all of our favorite food groups

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 “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 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 11 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.

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

http://datenightdoins.com