Cocoa Chile Rubbed Sirloin

on the Royall 3000 Wood Pellet Grill/Smoker

Tonight was to be just a simple BBQ. No photos, lights or thought into anything but enjoying the time spent with Patti on our patio. Relaxing with a cocoa chile rubbed sirloin roast Patti got from MM Livestock. Let me say here that grass fed beef is a real treat and once you have tasted the difference from store bought beef it is all you will want. It’s that much better.

The evening is going nice, little beer for me, wine for Patti, music and the pecan smoke from the Royall. It just does not get any better than this. We love to BBQ & Smoke and tonight was no different, except I did not bring out the camera. We were just going to “Q” and relax. That was a good plan until it was time to plate the roast and see it in some light. It was so beautiful I had to get the camera and share it with you guys. We just served it with our grill fries dipped in our favorite Country Bob’s All Purpose Sauce.

You can see that we used Brad Berret’s “Grill Grates”, they do a real nice job of searing your steaks, chops, burgers, chicken & veggies. I will put Brad’s contact info at the end of this post if you want to check these grates out for yourself.

Prep Time: 5 minutes

Cook Time: 30 minutes smoke, 20 minutes grill

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Pecan

Ingredients:

1 2-3lb. sirloin steak

¼ cup dried crushed garlic

1 Tbsp. black pepper, coarse grind

McCormick’s Cocoa Chile Blend, to taste

Put the Grill Grates directly on the grill

they will start to sear the meat at 350.

Directions:

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. Anyway, put your Grill Grates on while you are letting the steak soak up the awesome smoke flavor. After 30 minutes, pull the meat off and turn the grill up all the way. I put my steak back on when the grill hits 450 degrees at 10 minutes per side. It comes hot off the grill, seared on the outside and medium rare on the inside.

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

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 8 minutes per side. When the meat reaches an internal temp of around 130 pull it off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare.

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.

On the Royall 3000 Wood Pellet Grill/Smoker

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.

Cocoa Chile Rubbed Sirloin off the Royall 3000 Grill

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

Our Thanks to,

Brad Berret at Grill Grate

GrillGrate, LLC

877-380-2527 phone / fax      

info@grillgrate.com  http://www.grillgrate.com

MM Livestock Co.

Megan McDowell 951 805 7341

builttoslide@msn.com     http://www.california.beef.com