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Famous Baked Beans

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 24 May 2012 18:49:14 GMT

Ken’s Famous Baked Beans On the Royall 3000

I love these beans; everyone who has ever tried them has, too. They are even good cold. I have been working on this recipe for 30 years or so now. I added a lot more garlic than in the beginning, but we like garlic more now. When I make them I don’t use a recipe or measure anything, I just do it. Most times I cook them on the grill; here they are on the Royall 3000 Wood Pellet Grill/Smoker. I usually put them in a cast iron Dutch oven. But, all you need is something oven safe. I have no doubt that we had the cast iron doing something else this day

Prep Time: 10 minutes

Cook Time: 2 hours @325 degrees

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Hickory

Ingredients: Baked Beans

½ lb. bacon

1 large sweet onion, chopped

3 1 lb.

Smoked Turkey Breast

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 23 May 2012 03:18:04 GMT

Smoked Turkey Breast

Hot weather already being on us here in California, Patti wanted something simple and refreshing for dinner. She had a nice turkey breast in the freezer and was thinking about a cool salad topped with smoked turkey. Well, that is exactly what she did on the Royall wood pellet grill/smoker for 4 hours at 225 degrees.

It was a smoky treat for us and we enjoyed it in a big tossed salad and in sandwiches for a few days. But, the best part was when it’s a toasty 103 degrees; we don’t heat up the kitchen!

Prep Time: 5 minutes
Cook Time: 4 hours
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Pecan

Ingredients:
1 large turkey breast
Olive oil
Simply Salsa Ten Pound Pepper Punch (a really HOT dry rub)

Seasoned and Ready for the Royall

Directions:

Rub a light coat of olive oil over the bird and shake your rub on.

Drunken Onion

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 17 May 2012 19:51:43 GMT

Drunken Onion

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Royall Wood Pellet Grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Tonight I wanted to share one of our sides. We call it the “Drunken Onion”. It is a sweet onion that has been peeled and cut like you’re doing a blossom or flower. Then you set the onion root side up in a small bowl filled with garlic and red wine. Now you are ready for the smoker. This will take some time so you want to get it started before everything else unless you’re doing a long smoke for your meat.

Philly Cheese Steak Calzone

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 16 May 2012 20:11:30 GMT

Philly Cheese Steak Calzone on our Grill Plate

Tonight we had some leftover sirloin steak we wanted to use in a “Love Second Time Around” recipe. We couldn’t decide between Philly (Patti’s hometown) cheese steak sandwiches or pizza on the grill. So, we compromised on calzones. Then, for color and a little zip, we sliced up some of our ABT’s, (cheese, garlic stuffed and bacon wrapped jalapeno poppers). It was a perfect combination of the smoky, seasoned steak mixed with gooey cheese, jalapeno zing and just enough onions and garlic.

Note, we baked this on our Royall Wood Pellet Grill/Smoker using “Grill Plate” and oak pellets for mild oak kiss.

Prep Time: 15 minutes
Cook Time: 1 hour @ 350
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Oak

Ingredients:

1 ball pizza dough
3 cups leftover sirloin steak, sliced into thick bite size pieces
2 cups Mozzarella cheese, shredded
4-6 sliced jalapeno poppers
½ large onion, thinly sliced
½ cup melted butter mixed with 3 Tbsp. grated Parmesan cheese
¾ cup your favorite marinara sauce
3 Tbsp. crushed garlic
1 tsp. dried oregano

Our Ingredients

Directions:

Roll your dough out on a floured surface. Then, spread the garlic over the dough within about an inch.

Second Time Around Stroganoff

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 10 May 2012 21:56:37 GMT

Second Time Around Stroganoff

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Patti came up with this recipe for our leftover Spinach-Blue Cheese Sirloin we had last night. One of the things I like about Patti’s leftovers is that they all have that special smoky flavor from the grill. It doesn’t get any better than that…

Check out our website for this and our garlic skillet recipes. Sometimes I think she’d be happy with just having leftovers to play with. After this, I agree!

Sirloin Stuffed with Blue Cheese & Spinach Video

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 10 May 2012 20:05:02 GMT

Sirloin Stuffed with Blue Cheese & Spinach

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 10 May 2012 00:01:22 GMT

Sirloin Stuffed with Blue Cheese & Spinach

I was talking with Brad Kay of BK BBQ this week and he told me how he stuffs a sirloin. We liked his idea and here is our take on it. Being that Patti & I love garlic and onion and can hardly cook anything without it, we had to add it, a lot of it.

As I smoked this for 30 minutes you could smell the blue cheese and garlic doing their dance here. Just Awesome! The beef, blue cheese, garlic and onion all melted in the butter with the hint of smoky hickory was just over the top.

Then, Patti used the leftovers the next night for a stroganoff, somebody shut the door…

Prep Time: 15 minutes
Cook Time: 30 minutes smoke, 20 minutes cook
Grill: Royall 3000 Wood Pellet Grill
Pellets: Hickory

Ingredients:
Sirloin roast at least 2” thick
1 cup blue cheese
1 cup butter, softened
1 cup spinach, drained
2 Tbsp. crushed dried onion
2 Tbsp. crushed dried garlic
½ tsp. coarse grind black pepper

Blue cheese, butter, garlic and onion for our stuffing.

Tri Tip Anyone ?

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 03 May 2012 06:06:41 GMT

Searing our Tri Tip

This last weekend I was asked to demo the Royall Wood Pellet grill/smokers at Siesel’s Meats in San Diego. It is always a lot of fun talking to folks about BBQ and how to grill and smoke on the Royall Wood Pellet Grills/Smokers. Then, I to get to cook at the same time. Ribs! Jeff gave me a mountain of ribs for the Royall 3000. Heaven…

Jeff sent me home with a really nice Tri Tip Roast and you can see what we did with it. Patti made a marinade and marinated it most of the day. Then, onto the smoker for 30 minutes. I finished it off by searing it on our Grill Grates. Patti’s side was her garlic mashed potatoes, using onion dip in place of milk, a moist and creamy side to this hearty beef.

Jalapeño Popper Chicken Enchiladas

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 26 Apr 2012 20:17:53 GMT

Jalapeño Popper Chicken Enchiladas

On Sundays we BBQ at the Murrieta Farmer’s Market. So many thanks Linda & Mike for your friendship and support. We are known far and wide for our bacon wrapped, cheese and garlic stuffed jalapenos. We now also BBQ chicken. Sometimes we have leftovers and that’s how Patti came up with this recipe.

Sausage Stuffed Pork Chops

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 25 Apr 2012 21:40:11 GMT

Sausage Stuffed Pork Chops

Patti asked our supermarket butcher to cut her some 2 inch pork chops this week. Then, she made sausage rice stuffing loaded with garlic, sweet onions and sun dried tomatoes for them and smoked them on the Royall wood pellet grill/smoker. As you can see from the pictures and the video they were beautiful, jam packed with flavors form the mesquite smoke and the sausage stuffing. Umm, So Good.

Prep Time: 45 minutes
Cook Time: 30 minutes smoke, 15 minutes cook
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Mesquite

Ingredients:

Pork chops
1 cup brown rice
2 cups chicken broth
1 cup sweet onion, chopped
1 cup sun dried tomatoes, chopped
2 lbs. Farmer John bulk sausage w/sage
2 Tbsp. crushed dried garlic
Salt & pepper to taste

Sausage Rice Stuffing

Directions: Sausage Rice Stuffing

In a large saucepan boil broth, lower heat and add rice. Cover and simmer until broth is absorbed, about 30 minutes. Remove to a large bowl. Add sausage and the rest of the ingredients to the saucepan and sauté until the sausage is no longer pink.

Argentine Matambres

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 20 Apr 2012 02:54:35 GMT

Traditional Matambres

Megan from MM Livestock first introduced me to her take on Matambres. These were great. She did hers with round steak; we preferred using the skirt and flank steak we got from our local Mexican market. So, we got to thinking about Argentine cooking. I have spent the last 2 months researching Argentinean and Gaucho cooking. Fascinating. Lots of interesting styles of cooking and sites most of which I can’t understand the what they say.

One thing I learned about the Matambre is that there is a traditional style and then from there it is more a free style, anything you can dream and we sure did. This is where the fun starts. Our friends Matt and Carrie loved watching us put it all together.

Pot Luck Pork

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 13 Apr 2012 20:37:31 GMT

Pot Luck Pork

Tonight we wanted to make something savory and good to go. It has lots of meat and potatoes and an easy to make sauce. Patti found some pork chops on sale, but this can also be made with a pork loin sliced thin. This is a big hit at Church dinners or when you have friends over that are never on time. Patti has also been known to sneak in some leftover veggies.

Smokin’ Hot Meatloaf

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 11 Apr 2012 22:49:21 GMT

Smoked Meatloaf off the Royall

Today has been a long week and comfort food was mandatory. For us that also means something on the barbecue. We both love meatloaf and it sounded like the perfect plan. Served with Patti’s garlic mashed potatoes, of course. Also, because we got some good sourdough bread.

Royall Lamb Burger

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 05 Apr 2012 23:09:03 GMT

Royall Lamb Burger

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the Royall Wood Pellet Grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

This week we got some ground lamb from MM Livestock. Just good eatin’… Patti made up some nice patties for me to put on the Royall to smoke a bit before I put the heat to them. We topped them off with Swiss cheese for a quick, really tasty simple dinner by the fire.

Prep Time: 10 minutes

Cook Time: 30 minutes smoke, 8 minutes cook

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Oak

Ingredients:

1 ½ pounds ground lamb

1 egg, beaten

2 Tbsp. coarse ground garlic

1 Tbsp.

Armadillo Eggs

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 04 Apr 2012 01:51:38 GMT

Armadillo Eggs

“Wake Up your Taste Buds” with a stuffed jalapeno,

wrapped in a ¼ pound of spicy sausage.

Not for the faint of heart, but just a little Zippy!

Hey Folks, look at these. This is our take on Armadillo Eggs. We got the idea from Smokey Dee Robinson. Patti and I made some changes. We have made 3 different recipes until we came up with one that is just plain “Over The Top”.

We have been eating the “Crash and Burn” recipe eggs ALL WEEK. Nice work if you can get it. Look at the picture of the sliced Armadillo egg. See the egg white and the yellow yolk? Cream and Cheddar cheeses.

Grandville’s Mini-Tin Meatloaf

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 30 Mar 2012 00:11:42 GMT

Grandville’s Mini-Tin Meatloaf

Ken’s beautiful, loving mom Pebble Jean left us wonderful memories and some really cool kitchen stuff. These mini-tins worked great for a personal size meatloaf. Ken loves meatloaf about any way Patti prepares it. We have done this a few times now. This time we added more heat using Grandville’s Gourmet Extra Spicy BBQ Jam.

Put these babies on a hoagie roll and it is a great sandwich hot or cold. Ken uses mayo, Patti used more Grandville’s

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Grill: Royall 3000 Wood Pellet Grill

Pellets: hickory

Ingredients: Grandville’s Mini Tin Meatloaf

1 ½ lbs. lean ground beef 80/20

1 cup sweet onion, fine chopped

1 cup dried bread crumbs or crushed crackers

¼ cup dried minced garlic

1 Tbsp. red pepper flakes

1 Tbsp. chipotle chili powder

1 egg, beaten

¾ cup Grandville’s Gourmet Extra Spicy BBQ Jam, divided

In The Smoke on the Royall 3000 Wood Pellet Grill/Smoker

Directions: Grandville’s Mini-Tin Meatloaf

Combine all ingredients and mix well.

Peppered Bacon Pork Loin

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 23 Mar 2012 00:50:06 GMT

Peppered Bacon Pork Loin

This week Patti picked up a nice big pork tenderloin for me. Nice. I have been thinking for a week of slicing a pork loin into 1 ½ - 2 inch thick chops and wrapping it with pepper bacon and topping with an onion garlic sauce. Some people dream of money and fame. Patti and I dream about recipes. That is exactly what we did. The chops were smoked in pecan for about 45 minutes and finished off in 20 minutes at 300 degrees.

The combined flavors of pecan smoke, bacon, pepper and tender juicy pork topped with our garlicky onion sauce was heaven on a plate. Our dear friends and crash test dummies aka Bob & Cheryl Devon were happily impressed. Patti made a nice cheesy rice side along with a garlic skillet and we all were styling.

Salisbury Steak with Onion Gravy

kenfisher@datenightdoins.com (Ken Fisher) — Tue, 20 Mar 2012 19:17:46 GMT

Salisbury Steak with Onion Gravy

The weather has been cool and gray. Patti knows how to take care of Ken when his mood is also partly cloudy…comfort food! A hearty Salisbury steak with rich gravy is just the right forecast. Homemade and satisfying, while being quick and easy.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients: Salisbury steak with Onion Gravy

2 lbs. Ground Beef 80/20

3 Tablespoons Country Bob’s All Purpose Sauce

1 egg, beaten

1 Tablespoon Country Bob’s Seasoning Salt

1 teaspoon black pepper

1 Tablespoon garlic powder

1 cup chopped onion

1 ½ Cups herb seasoned croutons, crushed fine

2 Tablespoons vegetable oil or bacon grease

We have a lot of old cast iron

Directions: In large bowl mix all ingredients except shortening. Form into oval patties.

In large cast iron skillet heat oil until hot. Cook meat seven minutes on each side. Remove to oven proof platter and cover with foil to keep warm.

Bacon Stuffed Pork Tenderloin

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 16 Mar 2012 05:28:26 GMT

Bacon Stuffed Pork Tenderloin

You know how when you plan something all week and when the time comes “Oh, oh”. Then, you fall back to Alternate Plan “B”. Well, that was our date night this week. I was thinking pork medallions. When we opened the pork tenderloin we found that we did not get one large one. But, instead we got two small ones. But, being imagination is the number one ingredient we cook with…no problem. We’ll stack bacon between them and put it on the grill. They were great. You know it’s because bacon makes everything better.

Prep Time: 5 minutes

Cook Time: 30 minutes smoke, 15 minutes cook @ 400

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Pecan

Ingredients:

Pork tenderloin

BBQ Brothers rub, use your favorite

Garlic, ground and dried (to taste)

Black pepper, coarse grind (to taste)

Bacon, limp cooked

Butchers cord

Directions:

Trim any silver skin from the tenderloin and put a light coat of olive oil on the meat to hold your seasoning. Add your seasonings and bacon, fold the two pieces together and tie off with the butcher’s cord.

Product Review of Maverick Thermometers

kenfisher@datenightdoins.com (Ken Fisher) — Tue, 13 Mar 2012 21:33:10 GMT

Maverick Instant Read & Wireless BBQ Thermometers

Hey Friends, I want to share with you my thoughts on Maverick’s Instant Read & Wireless BBQ Thermometers. I have only had these a few days and only done one large piece of meat with the Barbecue Set. But, here is what I have learned.

Bacon Stuffed Tenderloin

I have been going around sticking my Instant Read Thermometer in anything I could find to check the temp reading. Hot or Cold, I didn’t care, including Patti’s hot tea. Now, I have fired up the BBQ a few times and have put it to the test there also.

My finding: the Maverick Instant Read Thermometer is “Spot On”. I have used it at home, and my cooks at Craft Brewery and the Farmer’s Markets where we cook. It takes all the guess work out of my cooking and helps get it just right. Hugely important.

Maverick Instant Read Thermometer PT-100BBQ

The Features:

First and most important is that it is certified accurate with a Certificate of Calibration.