DATENIGHTDOINS.COM

Scotch Eggs

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 02 Feb 2012 00:14:06 GMT

Scotch Eggs

Megan from MM Livestock showed us this little trick. We have been working on it for three weeks now and made it into a work of art. These things are WONDERFUL; so far everyone who has tried one says “Oh My Gosh, these are great!!!” And being the Chef those words are music to my ears.

A Scotch Egg is a hardboiled egg, wrapped with a quarter pound of sausage, then wrapped with a strip of thick cut bacon and put onto a stick. These are perfect for your Tailgating and Super Bowl parties or just a weekend get together. The fun part is that you don’t have to use only one kind of sausage. We make them using all kinds of sausage from smokin’ hot to mild and not just pork sausage. We’ve also made them with well seasoned ground lamb!

I think besides the “off the hook” flavor, it’s the texture that you experience as you eat this that makes them so good. First you see it, looks like something good to eat. You smell it, yup.

Bubba’s Carne Asada

kenfisher@datenightdoins.com (Ken Fisher) — Mon, 30 Jan 2012 20:50:31 GMT

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.

Short Ribs

kenfisher@datenightdoins.com (Ken Fisher) — Tue, 24 Jan 2012 20:34:45 GMT

Short Ribs & Garlic Mashed Potatoes

Patti got some short ribs from MM Livestock and cooked them with Grandville’s Extra Spicy Gourmet BBQ Jam for us. The only other ingredients were good friends. Awesome, is all I can say. Rich beefy flavor and so tender we did not even use a knife. You can see Patti’s sauce is full of garlic, onions and tomatoes.

Prep Time: 15 minutes

Cook Time: 5 ½ hours

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Oak

Ingredients:

5 lbs. short ribs, boneless

1 jar of Grandville’s Extra Spicy Gourmet BBQ Jam

1 can diced tomatoes w/ garlic and onion

2 cups brewed coffee, excellent use of leftovers

1 can of Dr. Pepper

3 handfuls peeled garlic

3 Tbsp. bacon drippings

1 Tbsp. coarse ground black pepper

1 Tbsp.

CB’s Crusted Sirloin Roast

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 19 Jan 2012 21:12:42 GMT

CB’s Crusted Sirloin Roast

Last week Patti found beef sirloin rolls at $2.39 a pound. So, she brought one of these big boys home, 23 pounds. I cut it into a few steaks and two roasts for the smoker. It does not get much better than this when you just have to have beef. Which for us is often.

This is the second one I cut. I put a nice coat of Country Bob’s All Purpose Sauce all over the roast, then made a crust or bark with garlic, onion and black pepper.

Off to the Royall wood pellet grill/smoker where I smoked it at 225 for an hour, then about 10 minutes a side at 400 degrees.

So Good…

Prep Time: 10 minutes

Cook Time: 14 minutes

Grill: Royall 3000 Wood Pellet Grill

Pellets: Royall House Blend, 60% hickory, 20% oak, 20% cherry

Ingredients:

1 large sirloin roast

Crushed dried garlic, to taste

Crushed dried onion, to taste

Fresh cracked pepper

Country Bob’s All Purpose Sauce

Fresh Cracked Pepper

Our seasoning: pepper, onion, garlic and Country Bob’s

Directions:

Pour a generous coat of Country Bob’s over the roast. Sprinkle your seasoning all over it and press them into the meat with your hand.

“Dexter Does Enchiladas”.

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 12 Jan 2012 04:34:42 GMT

“Dexter Does Enchiladas”.

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.

Tonight we did “Dexter Does Enchiladas”. In a previous recipe we did a whole pig on the Royall Wood Pellet Grill/Smoker and we named the pig Dexter. He was a big, delicious boy. So, we made these enchiladas for our “Love, the Second Time Around” recipe. Our favorite Crash Test Dummy aka Megan of MM Livestock originally supplied us with Dexter and we sent her home with plenty of “love”. Of course, if you don’t have a leftover pig on hand, you can substitute leftover cooked chicken or turkey.

Smoking a Pig on the Royall 3000

kenfisher@datenightdoins.com (Ken Fisher) — Tue, 10 Jan 2012 05:07:04 GMT

Smoking a Pig on the Royall 3000 Wood Pellet Grill/Smoker

I have always wanted to do a whole pig. As a backyard griller I was under the mindset that this is more than I can do at home without a lot of special equipment or digging pits in your yard and covering it with banana leaves. Well, my Royall 3000 has shown me how mistaken I was. This was so easy it is crazy.

Here is how it all started. Megan from MM Livestock asked me if I wanted to smoke one of her pastured pigs. It only took me half a breath to say “Oh yea”. So she sent us home with Dexter the pig. I was thinking I was in for a lot of prep work and constant monitoring of the cook.

Dexter came dressed and ready for dinner. All I did was rub a light coat of olive oil on him and then sprinkle a little coarse black pepper and coarse dried garlic.

Garlic Soup with Toasted Cheese Topping

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 04 Jan 2012 22:32:35 GMT

Garlic Soup with Toasted Cheese Topping

I love garlic, just about every way it comes. I had been thinking of doing a garlic soup for a few weeks now. Rich, creamy and a garlicky sweet treat. So, I thought I would make some for our special Christmas Eve dinner. This may have been a little rough on our dogs.

Not having the time to fuss over a Dutch oven on the stove all day, we decided to make our soup in the crock pot. We had some shopping to do for our special yearly dinner so I started my soup in the crock pot before we left. It had 2 cups of peeled garlic, 4 large sweet onions in 4 cups of beef broth. I wanted this to cook soft while we were gone so I could do the next stage easily.

Normally when we get home the dogs start their welcome home racket as soon as they hear the car.

Chocolate Pecan Pie

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 04 Jan 2012 21:10:21 GMT

Chocolate Pecan Pie on the Royall Grill/Smoker

I spend a lot of my time thinking about grilling, BBQ and smoking on our Royall 3000 Wood Pellet Grill/Smoker. Patti and I are always working on something different for the backyard griller to enjoy.

This is Christmas week and I wanted Chocolate Pecan Pie for our dinner. I did it on the Royall using pecan wood pellets to put that special smoky flavor into the pie. I used a Grill Plate on my grates and just set my pie on it. Smoked the pie at 180 for 30 minutes, and then turned the heat up to 350 for 30 minutes. I served the pie hot with a good vanilla ice cream. So simple and so good. Patti said it was a shame we had supper first.

Prep Time: 15 minutes

Cook Time: 30 minutes smoke, 30-40 minutes cook

Grill: Royall 3000 Wood Pellet Grill

Pellets: Pecan

Ingredients:

3 tablespoons butter, melted
3 eggs, beaten
1 cup sugar
1 teaspoon pure vanilla extract
3/4 cup dark corn syrup
1 1/2 cups pecan halves
1 8oz.

Oak Smoked Coffee Crusted Tri Tip

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 22 Dec 2011 21:12:29 GMT

Oak Smoked Coffee Crusted Tri Tip

To my surprise Patti found a large Tri Tip in the freezer. I had wanted to do a long slow smoke on one for some time now. So, I bet you can already guess what happened. We smoked up some of Patti’s stuffed potato balls, bacon wrapped asparagus, stuffed mushrooms and a garlic skillet along with that beautiful Tri Tip roast. Patti had wonderful dreams about a casserole of leftovers.

We put a nice coffee crust on that big chunk of meat and smoked it for 5 hours with oak pellets. You can see in the picture above how it came out. Tender, rare and just layered with flavors of the smoke, the coffee rub and the rich beefy taste of the Tri tip. We can’t wait to do my next one.

The Royall 3000 Wood Pellet Grill / Smoker is what we use most.

Cracked Pepper Turkey

kenfisher@datenightdoins.com (Ken Fisher) — Thu, 22 Dec 2011 20:14:16 GMT

Cracked Pepper Turkey

We did a cracked pepper turkey for one of our Thanksgiving birds. We smoked this guy in pecan smoke for 5 hours. I wanted to do something different and I had read somewhere that when you do chicken with mustard it becomes “Deviled”. No clue if it applies to turkey but that is what we are doing. So, I used some of Chef Mike’s Grilling Sauce as a wet rub, then sprinkled fresh cracked pepper, garlic and onion on it.

One of the things we enjoy is that folks think enough of us that they want us to try their sauces and rubs. Chef Mike Espry was kind enough to send us a couple of jars of his 100% Natural Country Chef Grilling Sauce. This is a mustard based sauce and different than any I have seen here in California. A very good sauce by the way and we’ve tried it on lots of things and it’s all good.

It is recommended that you don’t stuff your turkey as Mom did when we were growing up. The stuffing does not get hot enough to kill any food-borne bacteria and slows down the cooking of the turkey.

BBQ Recipe Contest Winners 2011

kenfisher@datenightdoins.com (Ken Fisher) — Mon, 19 Dec 2011 23:04:07 GMT

BBQ RECIPE CONTEST 2011
Winners

Our BBQ Contest Sponsors

Our 1st. Place Winner is

Jamie Brown-Miller

Royall Tailgater Wood Pellet Grill/Smoker
$562.00

Royall Wood Pellet Grills
www.royallgrills.com

The PelletCan

Our Winner is Shauna Evans

The PelletCan Storage / Dispenser combines these great features: Storage, Dispensing, and Portability. The durable powder coat finish is combined with a kitchen grade stainless steel lid providing valuable additional food preparation space for your outdoor kitchen.

PelletCan
Brian Cayson
7474 S.E. Johnson Creek Blvd.
Portland, Or 97206

888-473-5538
503-774-3345
pelletcan@aol.com
www.pelletcan.com

Our Winner is Judy Purcell

Western Beef and Seafood
370 N. Palm Street
Brea, CA 92821
800-371-2283
www.westernbeefandseafood.com

Our Winner is Jenn Schaub
Country Bob's All Purpose Sauce Gift Set
www.countrybobs.com

We have 2 Grandville winners

Mona Hammad & Barbara Pletzke

Grandville's Gourmet
Award Winning
BBQ Jam

2 6 pack Winners of Grandville's BBQ Jam
877 417 2823

www.grandvillesbbqsauces.com

We have 3 Pig Tail Food Flipper Winners

Kelly Roberts, Kimberly Blake & Kellie Foglio

"3 sets" of Pig Tail Food Flippers
See our store
http://store.datenightdoins.com

We Have Three Winners of the Twilites

Jane McMillan, Michael Compean & Miranda Childers

"3 Sets" of Twilites
See our store
http://store.datenightdoins.com

Our Winner of the SOG AURA

Ann Horne

The SOG Aura,
designed as a mix between
a chef's knife and a Bowie.

Tested Best Products, Inc.
"Higher Quality, Lower Cost"

Kirk Havermahl, President
Main: 520-423-4250
Toll Free: 877-278-1929
Fax: 877-369-4955
kirk@tbpstore.com

http://www.TestedBestProducts.com

Our Winner
Caroline Powell

Barbecuewood Grilling 101

Ideal for the Holidays or as a "just because" gift!! These flavored wood planks , chips & papers make the ideal gift for that gourmet cook or beginner griller of yours. This Gift Set is a $59.99 value!

http://www.barbecuewood.com

800 379 9663

Our Winner

Alita Patricia

The GrillBooster™
http://www.imagineitdesigns.com

The GrillBooster™ is a patent pending new product that improves your backyard grill by increasing the grill's cooking temperature on the portion not covered by The GrillBooster™, so that steaks get a better sear that makes for a crispy and tasty outside and a succulent, juicy center, just like at the great steak houses.

Creme Brulee

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 14 Dec 2011 20:41:47 GMT

Guest Chef Ed Hamlin of Grill Plate
www.grillinnovations.com

Creme Brulee

Well it all started by running behind on a Friday at the end of the month and my guys are use to eating pretty well as the week before we had pork tenderloin with a Key West Lime Hollandaise but as I was running out of time I knew there was no way to do Burgers because there was no time to stand and watch over them.

So as I was thinking what do I have Hamburger, onions, eggs, bread crumbs, Worcestershire sauce ,ketchup so Bingo Meatloaf came to mind just mix it up and put the grill on low should be done in a hour or two. Yea right it was burnt on the bottom and not done on top and as my guy were laughing out load I started to think Nice going Ed Meatloaf REALLY that is just like a 5 pound burger you cant flip.

So I designed the Grill Plate and tested it the next week with a Seafood Alfredo on the grill over direct heat and guess what No One Laughed. I have 6 US Patents and 2 US Trademarks so I just wanted to find a solution for the Meatloaf and it has grown into what we have now were we have a standing Challenge to do Anything on the Grill Even Broil the Sugar on the Creme Brulee and make Burgers without flipping them

Creme Brulee

Ingredants:

2 cups heavy cream

1 ½ Tbsp. pure vanilla extract

4 egg yolks

1/3 cup sugar

Directions: Gas Grill / oven

Creme Brulee on the Grill WITHOUT A TOURCH

Take 2 cups of Heavy Cream and scald the cream (stove top)

Add 1 1/2 tablespoons of PURE vanilla extract.

Mix 4 egg yolks with 1/3 cup of Sugar.

Slowly add the hot Cream to temper the eggs and Sugar.

Strain the mixture and pour into your ramekins.

Place your ramekins in a water bath in a larger pan on your Grill Plate on a gas grill.

Grandville’s Smoked Duck

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 07 Dec 2011 22:25:54 GMT

Grandville’s Smoked Duck For Christmas

Last week I had a friend call and ask “if he brought dinner, would we cook it?” What can you say to something like that: “What time will you be here?”… He talked with Patti and she gave him some things for sides to think about.

Next day he shows up with two big ducks and things for Patti to do some sides. The first thing you think is that ducks are like chicken, cooked the same. Wrong! They are nothing like a chicken. Duck has a thick layer of very greasy fat covering the breast that needs some attention so that you don’t end up with “Greasy Duck”. Unlike a chicken it is all dark meat, so it takes longer to cook. When you are ready to eat you want your duck with very little or no fat and with a nice crispy skin and still very juicy. The way to do this is by slow roasting the duck on a grill or smoker. Our Royall Wood Pellet Grill/Smoker does both… perfectly.

Prep Time: 10 minutes

Cook Time: 1 hour smoke, 2 hours grill

Grill: Royall 3000 Wood Pellet Grill

Pellets: Royall House Blend: hickory, oak, cherry

Ingredients:

1 roasting duck

2 ½ cups Grandville’s Ginger BBQ Jam

6 oz.

CB’s Sirloin Roast

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 02 Dec 2011 20:15:14 GMT

CB’s Sirloin Roast

Last week Patti found beef sirloin rolls at $2.39 a pound. So she brought one of these big boys home, 23 pounds. I cut it into a few steaks and two roasts for the smoker. It does not get much better than this for a rich and hearty beef flavor.

I rubbed this with garlic, onion and black pepper and then a nice coat of Country Bob’s All Purpose Sauce. Off to the Royall wood pellet grill/smoker where I smoked it at 225 for an hour then about 10 minutes a side at 400 degrees.

It was like eating smoked perfection. So Good!

Prep Time: 10 minutes

Cook Time: 14 minutes

Grill: Royall 3000 Wood Pellet Grill

Pellets: Royall House Blend, 60% hickory, 20% oak, 20% cherry

Ingredients:

1 large sirloin roast

Crushed dried garlic, to taste

Crushed dried onion, to taste

Fresh cracked pepper

Country Bob’s All Purpose Sauce

Your seasoning: pepper, onion, garlic and Country Bob’s

Directions:

Take your roast and sprinkle your seasoning all over it. Pour a generous coat of Country Bob’s over the roast and place it on the grill.

We always smoke the meat before I put any heat to it.

Ken’s Favorite Brussels Sprouts

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 23 Nov 2011 22:06:48 GMT

Ken’s Favorite Brussels Sprouts

If you like Brussels sprouts these are over the top. If you don’t, these just may change the way you think about them. Patti made these for me as a side to go with our maple turkey. I will tell you this; the smell of these cooking was a killer. Patti used maple cured bacon from MM Livestock for this and the house smelled of rich sweet bacon for hours. Along with the Royall wood pellet grill/smoker pumping out all that pecan smoke from a maple glazed turkey our neighborhood was in near riot.

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

1lb. frozen Brussels sprouts, thawed

1/2lb. bacon, cooked & crumbled

1 teaspoon Country Bob’s Seasoning Salt

½ teaspoon white pepper

1 cup Parmesan cheese

Directions:

In medium saucepan cook chopped bacon until nearly crisp. Stir in sprouts and seasonings, coating with the bacon and drippings.

Home-style Turkey Pot Pie

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 23 Nov 2011 06:29:56 GMT

Home-style Turkey Pot Pie

With the holidays upon us most of us are having turkey. The way things are going here we are going to do 4 before it is all over…and love it. Patti says that is a lot of turkey leftovers. So, she has put together a few dishes for all those good left over’s. We call these recipes our “Love the Second Time Around” and you will find them on our web site.

She made me this pot pie last night. Turkey, lots of veggies (some were leftovers) and easy homemade bacon cheddar biscuits. Ken liked it so well he didn’t pick out the veggies he didn’t like. Mmmm Good….

Prep Time: 15 minutes

Cook Time: 40 minutes

Oven at 400 degrees

Ingredients:

2 cups baby carrots, halved & par-boiled

2 cups frozen green beans, thawed

1 cup frozen corn, thawed

1 cup frozen broccoli, thawed

1 cup chopped onion

1 cup celery, sliced

3 Tablespoons flour

2 cups chicken broth

1 Tablespoon dried garlic

1 teaspoon Country Bob’s Seasoning Salt

1 teaspoon poultry seasoning

4 cups cubed turkey

Biscuits

6 slices bacon, cooked & crumbled

2 cups Bisquick

2 Tablespoons butter or bacon drippings

1 cup milk

1 ½ cups cheddar cheese, shredded

Patti’s Ingredients

Directions:

Preheat oven to 400.

In medium size Dutch oven, in melted butter, cook onion & celery for three minutes.

Smoked Sausage Stuffing

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 23 Nov 2011 06:02:19 GMT

Smoked Sausage Stuffing

It is recommended that you don’t stuff your turkey as Mom did when we were growing up. Because the stuffing does not get hot enough to kill any food-borne bacteria and slows down the cooking of the turkey. Plus, it’s harder to get out of the bird when you raid the refrigerator for leftovers. We did our stuffing in a cast iron Dutch oven next to the turkey. It picked up all the flavors of the smoke and was nice and moist.

Prep Time: 20 minutes

Cook Time: smoke 2 hours

Grill: Royall 3000 Wood Pellet Grill

Pellets: pecan

Ingredients:

3/4 lb. bulk hot sausage

2 cups celery, sliced

2 cups onion, chopped

4 cups herb seasoned stuffing cubes

1 can chicken broth

1 ½ teaspoons Country Bob’s Seasoning Salt

¾ teaspoon coarse black pepper

1 ½ teaspoons garlic powder

2 Tablespoons dried minced garlic

1 Tablespoon poultry seasoning

Directions:

In a medium size Dutch oven, fry and crumble sausage over medium heat until no longer pink. With a slotted spoon remove sausage to bowl. Add onion and celery to drippings; stir frying until tender-crisp.

Add sausage and remaining ingredients to Dutch oven and blend until just moistened.

Maple Glazed Butternut Squash

kenfisher@datenightdoins.com (Ken Fisher) — Tue, 22 Nov 2011 17:46:40 GMT

Maple Glazed Butternut Squash

Patti and I are putting together some sides for Thanksgiving dinner. This butternut squash is so easy and so good it should be illegal. You won’t believe just how simple this is to do and everyone fusses about how good it is. We love that part. I smoked it an hour in pecan smoke at 180 degrees then, turned the heat up to 350 for about 30 minutes.

Keep in mind that I am using a Royall 3000 Wood Pellet Grill/Smoker and your cooking time will vary a little depending on the outside temperature and the type of pellets you are using. This will hold true for any pellet grill or gas grill for that matter. Or you can just put it in the oven. I already had the smoker going so that worked for us…

Prep Time: 5 minutes

Cook Time: 60 minutes smoke, 30 minutes cook

Grill: Royall 3000 Wood Pellet Grill

Pellets: Pecan

Ingredients:

1 large butternut squash

1/2 cup 100% Maple syrup

2 Tbsp. Butter

Country Bob’s Seasoning Salt

Cracked black peppercorns

Olive oil

Just cut it in half and clean out the seeds.

Pecan Smoked Maple Glazed Turkey

kenfisher@datenightdoins.com (Ken Fisher) — Tue, 22 Nov 2011 00:07:34 GMT

Pecan Smoked Maple Glazed Turkey

We did a turkey this weekend just to give you some ideas for your Thanksgiving bird. We smoked this guy in pecan smoke for 5 hours and Patti made a maple glaze that was over the top. Look for the posts of our sides: smoked sausage stuffing, maple bacon Brussel sprouts with parmesan cheese. Excellent even if you’re not a sprouts fan. And a smoked maple glazed butternut squash.

It is recommended that you don’t stuff your turkey as Mom did when we were growing up. The stuffing does not get hot enough to kill any food-borne bacteria and slows down the cooking of the turkey. Plus, it’s harder to get out of the bird when you raid the refrigerator for leftovers. We did our stuffing in a cast iron Dutch oven next to the turkey. It picked up all the flavors of the smoke and was nice and moist.

Cocoa Chile Rubbed Sirloin

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 18 Nov 2011 18:02:16 GMT

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.