Bubba’s Carne Asada

Our nephew Jeremiah is back from a tour in Afghanistan along with a little time at Cherry Point. He is now at Camp Pendleton, an hour from here. We are very fortunate that we can claim to have 3 nephews that we are very proud of and their continuing service to our country.

Anyway, Jeremiah wanted Mexican food. He said that they don’t have any real Mexican food anywhere he’s been. He was coming over to BBQ with us so I thought I would do some Carne Asada for him. Sadly I had to “improvise” with what we had on hand and what I forgot to pick up at the market (cilantro & limes). Dinner was still great and he went home happy with a huge bag of the leftovers.

Prep Time: 5 minutes

Cook Time: 30 minutes smoke, 14 minutes cook

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Mesquite

Ingredients:

1 large 2” thick sirloin steak

1 cup olive oil

2 Tbsp. dried crushed garlic

2 Tbsp. dried chopped onion

1 Tbsp. coarse black pepper

1 Tbsp. Chipotle Chili powder

1 Tbsp. cumin

Sour cream

Garlic skillet

½ tsp. Simply Salsa brand “Ten Pound Pepper Punch”

Directions:

Place all ingredients in a large zip lock bag, mix well. Then, it went into the fridge for 4 hours, but overnight is best.

Then, head for the grill. We did a Garlic Skillet also for toppings. You can see the recipe here:
http://www.datenightdoins.com/Garlic_Skillet.php

After you have grilled your meat slice into thin slices and put it into a tortilla, add your favorite fillings and you are set.

In the smoke on the Royall 3000

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 your sirloin 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 digital control up to 400 degrees (high) and pull the meat off the grill. Just let the garlic, onions and bacon go for another ½ hour. (Stir every now and then.)

Smoked Garlic Skillet on the Royall

When the grill is good and hot add your steak. For one this size I do about 7 minutes per side to come out on the medium rare side.

When the meat reaches an internal temp around 130 pull it off, cover it with foil 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.

Thin sliced and ready to eat

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, 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

MM Livestock Co.

Megan McDowell 951 805 7341

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

Simply Salsa

Lisa Purdie

951 805 7978

http://simplysalsacompany.com