DATENIGHTDOINS.COM

Grilled Salmon with Pesto Cream

kenfisher@datenightdoins.com (Ken Fisher) — Tue, 18 Jun 2013 21:50:48 GMT

Grilled Salmon with Pesto Cream

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker 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…

Ever have one of those days when you’re so busy the day just gets away from you and then it’s dinnertime? Well, today was one of ours, so we stopped at the market to see what we could just toss together for a quick meal and we accidentally came up with a healthy gourmet delight that was low fat, low carb (to make it carb-free just eliminate the rice) diabetic friendly and under $10. WOW!

Patti found some salmon fillets on sale, mixed a quick pesto sauce with a little sour cream and an envelope of pesto seasoning and a box of brown-wild rice she made with broth instead of water. Next was a Caprese salad of sliced mozzarella and tomatoes garnished with some fresh basil dressed with olive oil and garlic wine vinegar (a ¼ cup of each). We may just try this the next time we go tailgating; it’s so quick, easy and delicious.

Prep Time: 10 minutes

Cook Time: 2-4 minutes per side at 350

Grill: Louisiana Wood Pellet Grill

Pellets: Apple & Pecan

Ingredients: Grilled Salmon with Pesto Cream

2 fresh salmon fillets about 10ozs. each

Country Bob’s Seasoning Salt, to taste

Fresh ground black pepper, to taste

Pesto Cream

½ cup fat free or light sour cream

1 envelope pesto mix

1-2 teaspoons white wine or fat free milk

Lightly season both sides

Directions: Grilled Salmon with Pesto Cream

Lightly season both sides of salmon with Country Bob’s Seasoning Salt and pepper.

In small bowl, mix sauce ingredients adding liquid until desired consistency. Refrigerate.

In the Smoke

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Turn the “Feed Control” High and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). 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” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your fish but it is enough to open the pores so that the fish can pick up all the flavor of the smoke.

After 30 minutes, turn the (Feed Control) up to 350 degrees (174c) and pull the fish off the grill.

When the grill comes up to temperature put your fish back onto the grill. I did this for 3 1/2 minutes per side. Perfect.

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 to 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.

Caprese salad

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, 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
http://blog.datenightdoins.com
www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
www.youtube.com/user/kenfisher92
pinterest.com/datenightdoins/
http://www.louisiana-grills.com/

Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc
1-800-526-0954
help@maverickhousewares.com
www.maverickhousewares.com/

F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
www.pelletcan.com

Pulled Pork Louisiana Style, Pellet Grill that is…

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 14 Jun 2013 22:36:59 GMT

Pulled Pork Louisiana Style, Pellet Grill that is…

Pork Butt went on sale here for .87 a pound. You know what that means. I asked Patti to pick up 3 or 4 of them. When you’re going to do a 10 hour smoke you might as well load up the grill. While it’s in the smoke think of all the things it is going to be. First, awesome pulled pork sandwiches with a nice North Carolina-style vinegar BBQ sauce. (This sauce was just right.) Then, divide it into a few freezer bags for things like pulled pork pizza, omelets, enchiladas, burritos, tacos, Sheppard’s pie, and /or a green chili maybe. Ok, it’s time to make some more….

Prep Time: 30 minutes

Cook Time: 10 hours @ 225 degrees (107c)

Grill: Louisiana Wood Pellet Grill

Pellets: Apple

Ingredients: Pork

Pork Butts

Brown sugar

Mustard

Ingredients: Brine

4 cups Cran- Apple juice

2 cups dark brown sugar

2 cups kosher salt

¼ cup apple cider vinegar

¼ cup garlic powder

¼ cup ground cumin

¼ cup red pepper flakes

¼ cup onion powder

¼ cup dried crushed garlic

¼ Tbsp. of ‘cracked’ black peppercorns

2 Tbsp. of Worcestershire sauce

1 Tbsp. liquid Smoke

The Brine

Directions: Brine

On the stove in a sauce pan add juice, vinegar, salt and sugar; bring to a low boil to dissolve the salt and sugar. Stirring frequently. After the salt and sugar are dissolved turn down the heat to a low simmer and add the rest on the ingredients. Simmer for about 5 minutes to release the oils from the peppers. Let cool.

These butts fit in a large stock pot so this was easy this time. We have had to use an ice chest in the past. Just put your butts in the pot and cover with your brine. If it does not cover completely just add water until it does. Then, put the pot into the fridge overnight. When you are ready remove the butts from the brine and pat dry. For a rub I gave them a good coating of a brown sugar and mustard mixture.

Then, off the Louisiana pellet grill. Apple based brine, apple wood pellets, nice match up.

While the pork in on the smoker mix up your sauce. I thought this sauce was over the top but the second day it was even better…

A nice coat of Brown Sugar and Mustard

Ingredients: North Carolina-Style Vinegar BBQ Sauce

3 cups apple cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons freshly ground black pepper

The Sauce

Directions: North Carolina-Style Vinegar BBQ Sauce

Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Turn heat down to low, at a low simmer, stir in the ketchup, honey, salt, red pepper, black pepper, garlic and onion powder. Again this is to release the oils from your seasoning and let them get all happy with each other. Just need simmer and stir for a few minutes.

Directions: Pork

We put a good coat of mustard and brown sugar over my butts and set in foil pans on the grill. Pour about a ½ inch of Cran Apple Juice into the pans and let them smoke for about 5 hours. The internal was 154 degrees (168c). Then, I covered and sealed the pans with foil for another 5 hours. Perfect!

The internal temp was from 200 to 205 degrees or (95c).

In the Smoke on The Louisiana Wood Pellet Grill

Cooking Directions: Louisiana Wood Pellet Grill

So after the grill comes up to temp and burns clean turn it back down 225. Place everything directly onto the grill and just let it hang out in the smoke and get happy for next 10 hours or so.

Foil and cook for another 5 hours

When the meat reaches an internal temp around 200 to 205 degrees or (95c) pull it off, cover it and let it rest before pulling…

Ready to Pull

Our Meat Rakes Made Easy Work of Pulling the Pork

About our Recipes

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
blog.datenightdoins.com
www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
www.youtube.com/user/kenfisher92
pinterest.com/datenightdoins/
http://www.louisiana-grills.com/

Our Thanks To:

Maverick Industries, Inc
1-800-526-0954
help@maverickhousewares.com
www.maverickhousewares.com/

F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
www.pelletcan.com

MeatRake
www.meatrake.com/

Spicy Lamb Kebabs with a Cool Cilantro Sauce

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 12 Jun 2013 19:58:44 GMT

Spicy Lamb Kebabs with a Cool Cilantro Sauce

One of our favorite meats is lamb. Patti found some ground lamb on sale and Ken couldn’t wait for her to use her imagination on this one. He was not disappointed! The kebabs were spicy but, not OMG hot. And American ground lamb is always lean. Patti served them with a cool sauce of sour cream, minced garlic, green onions and cilantro. Plus, a simple store bought couscous. Ken loved them cold the next day on a burger bun with the sauce instead of mayo.

Prep Time: 10 minutes

Cook Time: 6 minutes a side at 375 degrees (190c)

Grill: Louisiana Wood Pellet Grill

Pellets: Apple

Ingredients: Spicy Lamb Kebabs

2lbs. ground lamb

2 cups sweet onion, minced

¾ cup fresh mint, minced

¾ cup fresh cilantro, minced

1 ½ teaspoons garlic powder

1 ½ teaspoons Country Bob’s Seasoning Salt

2 teaspoons cayenne pepper

2 teaspoons ground cumin

2 teaspoons chipotle powder

Cool Cilantro Sauce

1 cup light sour cream

2 Tablespoons green onion, chopped

2 Tablespoons chopped cilantro

1 Tablespoon fresh minced garlic

Mix together lamb and seasonings

Directions: Spicy Lamb Kebabs

Mix together lamb and seasonings. Refrigerate at least two hours.

Mold lamb mixture into logs. Though Patti’s came out more egg shaped. Still tasted great.

Cool Cilantro Sauce

Blend all sauce ingredients and refrigerate until ready to serve.

Mold Lamb Mixture into Logs for the Skewers

Tip: It is easier to put these on skewers for serving after you cook them.

Cooking Directions: Louisiana Wood Pellet Grill

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place the lamb 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” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the Control up to 375 degrees (174c) and pull the meat off the grill.

When the grill comes up to temperature put your meat back onto the grill. I did this for 6 minutes per side. Perfect.

When the meat reaches an internal temp around 165 degrees (74c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill.

Tip: USDA recommends an internal temp of 165 degrees (74c) on “All Ground Meat”.

Apple Smoke on the Louisiana

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charm glow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

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 you’re Passion,

Ken & Patti

http://datenightdoins.com
blog.datenightdoins.com
www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
www.youtube.com/user/kenfisher92
http://pinterest.com/datenightdoins/
http://www.louisiana-grills.com/

Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
www.maverickhousewares.com/

F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
www.pelletcan.com

Smoked Creamy Au Gratin Potatoes

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 07 Jun 2013 19:52:07 GMT

Smoked Creamy Au Gratin Potatoes

On our date night this week we couldn’t decide between lamb chops or Huwa Reserve sirloin steaks. Tough call so we decided on both, of course. Served with Patti’s au gratin potatoes it was a hit! The lamb were loin chops, our favorite for lean and juicy plus the Huwa Reserve sirloin steaks are Ken’s favorite steaks. The meat was seasoned with Feiny’s “Goes on Everything” seasoning rub because it sure does go on everything with lots of flavor that lets the taste of what you’re grilling shine through. We have lots of recipes for lamb and steak on our website, so tonight we’re just posting Patti’s potatoes. They were full of rich, creamy and cheesy flavor. For these she used Feiny’s Rub-Veggie. Leftovers are great heated with leftover meats or veggies.

Prep Time: 20 minutes

Cook Time: 3.5 hours, 1 hour smoke @ 180 degrees (82c),

1 hour covered, ½ hour uncovered at 400 degrees (205c)

Grill: Louisiana Wood Pellet Grill

Pellets: Hickory

Ingredients: Creamy Au Gratin Potatoes

8 cups russet potatoes, cut into ¼ “slices

1 ½ cups green onions, sliced

1 teaspoon Feiny’s Rub, veggie

2 ¼ cups low fat milk

½ cup light sour cream

4 Tablespoons butter

4 Tablespoons flour

2 cups cheddar cheese, shredded

Topping

2 cups buttery type crackers or cheese crackers, crushed

½ cup crisp, crumbled bacon

1 cup Parmesan cheese, shredded

4 Tablespoons butter melted

Our Lodge Dutch oven layer half of the Potatoes, top with Onions

Directions: Creamy Au Gratin Potatoes

In a greased 3 quart cast iron Dutch oven layer half of the potatoes, top with onions, then the rest of the sliced potatoes.

In a medium saucepot melt butter. Whisk in flour and Feiny’s Veggie Rub for 1 minute. Slowly whisk in milk and sour cream. Cook on low heat until thickened. Slowly stir in cheese until smooth. Pour sauce over potatoes.

In small bowl mix the topping ingredients and sprinkle over potatoes.

Place covered on grill for 1 hour, uncover for ½ hour.

If you want to smoke these, place them uncovered on the Louisiana for an hour. You can skip this but they are so good smoked.

In a medium Saucepot

Pour Sauce over Potatoes

Mix Topping and Sprinkle over Potatoes

Ready, smells so good

Cooking Directions: Louisiana Wood Pellet Grill

After the grill comes up to temp and burns clean turn it back down to 180 to 200 degrees (84 to 95c). Place your unconvered (lid off) Dutch oven directly onto the grill and just let it hang out in the smoke and get happy. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c).

After an hour, turn the (Feed Control) up to 400 degrees (205c) for an hour covered (lid on). Remove the lid to crisp up for 30 minutes and put your meat on.

When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be 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 (60c) and overdone 160 (72c).

In the Smoke on the Louisisna

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.

Let’s Eat

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Charmglow, Sabor, Char-Broil, The Big Easy, Lodge Sportsmans Grill, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

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
blog.datenightdoins.com
www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
www.youtube.com/user/kenfisher92
pinterest.com/datenightdoins/
http://www.louisiana-grills.com/

Our Thanks To:

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
www.maverickhousewares.com/

F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
www.pelletcan.com

Huwa Reserve
All Natural Beef
720 383 3009
info@huwareserve.com
www.huwareserve.com

Lodge Cast Iron
www.lodgemfg.com

Swedish Style Meatballs

kenfisher@datenightdoins.com (Ken Fisher) — Tue, 04 Jun 2013 20:37:49 GMT

Swedish Style Meatballs

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Grill/Smoker 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…

The weather here has been gray and wet calling for something tasty and hearty from the stove. Our dear friend Brian Ellefson shared a family recipe for Swedish meatballs and with his outline we added some of our magic like Huwa Reserve SteakBurger ground beef, and came up with a creamy and satisfying main dish. Huwa Reserve SteakBurger ground beef guarantees your meatballs recipe will be lean and full of great beef flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Stovetop

Ingredients: Swedish Style Meatballs

Meatballs

2lbs. Huwa Reserve SteakBurger

¾ cup onion, chopped

1 Tablespoon garlic, dried

1 cup fresh breadcrumbs

1 Tablespoon parsley, minced

1 ½ teaspoons Country Bob’s Seasoning Salt

½ teaspoon black pepper, coarse grind

1 Tablespoon Worcestershire Sauce

2 Tablespoons butter

1 egg, beaten

Gravy

1 cup flour

2 Tablespoons butter, melted

1 teaspoon Country Bob’s Seasoning Salt

¾ teaspoon black pepper

1 Tablespoon Paprika

3 cups beef broth

2 cups sour cream

1 cup green onion tops, chopped

1lb. egg noodles, cooked and drained

Directions: Swedish Style Meatballs

Meatballs

In a large bowl combine all meatball ingredients. Shape into 1-2” meatballs.

In large cast iron skillet add melted butter. Brown meatballs on all sides. With a slotted spoon remove meatballs to bowl.

Brown meatballs, we like Lodge Cast Iron For This

Gravy

Add melted butter, then whisk in flour until completely blended. Drizzle in beef broth, then seasonings. Continue to whisk until thickened. Blend in sour cream and green onion tops.
Serve over cooked noodles.

Gravy is Ready

About our Recipes

We do our Barbeque recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Charmglow, Sabor, Char-Broil, The Big Easy, Lodge Sportsman’s Grill, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

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
blog.datenightdoins.com
www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
www.youtube.com/user/kenfisher92
pinterest.com/datenightdoins/
http://www.louisiana-grills.com/

Our Thanks To:

Huwa Reserve All Natural Beef
720 383 3009
info@huwareserve.com
www.huwareserve.com style="font-size: 10px;" color="#000000">

Pete’s Firehouse BBQ Rubs & Sauce
951 848 9764
www.petesfirehousehousebbq.com

Country Bob’s All Purpose Sauce
www.countrybobs.com

F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
www.125west.com/c-135-fdick.aspx

Lodge Cast Iron
www.lodgemfg.com

Pork Chops with Fresh Raspberry Sauce

kenfisher@datenightdoins.com (Ken Fisher) — Sat, 01 Jun 2013 00:49:16 GMT

Pork Chops with Fresh Raspberry Sauce

It’s berry season here and we get lots of fresh juicy berries of all kinds at the Murrieta Farmer’s Market. Being the temp has been in the 90’s we wanted something lighter than beef. Patti picked up some boneless pork chops on sale and came up with the idea of a fresh raspberry sauce. Easy, delicious and made for a beautiful main dish served with corn on the cob and fresh carrots. She did the corn unhusked in the microwave and partially boiled the carrots (so they were still a little crisp) in chicken broth and some Feiny’s Rubs, veggie. Definitely a light, healthy summery supper.

Note: Patti made lots of sauce to use in other things like over ice cream. She even mixed it with fat free mayo and a bit of chipotle powder for her salad dressing.

Prep Time: 10 minutes

Cook Time: Pork on the grill: 2-3 minutes a side at 350 degrees (174c)

Raspberry sauce: 3 hrs. on high in the crock pot

Grill: Louisiana Wood Pellet Grill
Pellets: Apple

Ingredients: Pork Chops with Fresh Raspberry Sauce

1 ½ lbs. boneless pork chops, or your personal favorite cut

Pete’s Firehouse Sweet & Spicy Rub

5 cups fresh raspberries

2 Tablespoons fresh lemon juice

2 packets Equal type sweetener, or 2 Tablespoons sugar

1 Tablespoon Sherry, optional

Fresh Raspberry Sauce in the Crock Pot

Directions: Pork Chops with Fresh Raspberry Sauce

Season your chops and refrigerate.

In a lightly greased crock pot add all ingredients and stir well to mix. Cook 3 hours on high in the crock pot. When you’re ready to serve use an immersion blender to puree until desired thickness.

On the Louisiana Wood Pellet Grill

Cooking Directions: Louisiana Wood Pellet Grill

After 30 minutes, turn the (Feed Control) up to 350 degrees (174c) and pull the meat on the grill. I did these for 2 1/2 minutes per side. Perfect.

When the meat reaches an internal temp around 140 degrees (62c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. So for medium pull it at 140 (62c) and overdone 160 (72c). USDA recommends 145 degrees (62c) for pork, 165 degrees (73c) for ground pork.

Let’s Eat

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Charmglow, Saber, Char-Broil, The Big Easy, Lodge Sportsman’s grill, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

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
http://blog.datenightdoins.com
https://www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
http://www.youtube.com/user/kenfisher92
http://pinterest.com/datenightdoins/
http://www.louisiana-grills.com/

Our Thanks To:

Pete’s Firehouse BBQ
Rubs & Sauce
951 848 9764
www.petesfirehousehousebbq.com

Maverick Industries, Inc.
800-526-0954
help@maverickhousewares.com
www.maverickhousewares.com/

F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
www.125west.com/c-135-fdick.aspx

Pig Tail Food Flipper
845 756 3671
www.jaccard.com

PelletCan
A storage container & dispenser for wood pellet
sales@pelletcan.com
www.pelletcan.com

The Science of a Great Steak

kenfisher@datenightdoins.com (Ken Fisher) — Wed, 29 May 2013 19:31:58 GMT

Thank You,
Aria Cahill

Thai Chicken Breasts

kenfisher@datenightdoins.com (Ken Fisher) — Tue, 28 May 2013 23:17:33 GMT

Thai Chicken Breasts

We love boneless, skinless chicken breasts because they’re so quick and easy to grill and there are so many different recipe ideas. Patti made a simple, homemade Thai marinade and served it with brown rice cooked in chicken broth with a sprinkling of green onion.

Prep Time: 5 minutes

Cook Time: 6 minutes per side at 350

Grill: Louisiana Wood Pellet Grill

Pellets: Hickory

Ingredients: Thai Chicken Breasts

1 ¼ lbs. boneless, skinless chicken breasts

Marinade:

¼ cup fresh lemon juice

¼ cup light soy sauce

3 Tablespoons Country Bob’s All Purpose Sauce

2 Tablespoons honey mustard

2 Tablespoons minced fresh garlic

1 teaspoon ground coriander

2 Tablespoons red pepper flakes

Ready For The Louisiana Pellet Grill

Directions: Thai Chicken Breasts

In a medium bowl whisk all marinade ingredients.
Put marinade and chicken in large zipper bag and marinate for 2 hours.

Cooking Directions: Louisiana Wood Pellet Grill

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place your chicken 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” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your food but it is enough to open the pores so that the food can pick up all the flavor of the smoke.

After 30 minutes, turn the (Feed Control) up to 350 degrees (174c) and pull the chicken off the grill.

When the grill comes up to temperature put your chicken back onto the grill. Patti did this for 6 minutes per side. Perfect.

In the Smoke

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Charmglow, Saber, 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 pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

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
blog.datenightdoins.com
www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/275239369167183
http://www.youtube.com/user/kenfisher92
www.louisiana-grills.com/

Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
www.maverickhousewares.com/

F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

Pig Tail Food Flipper
K2 Development
518 398 6617
www.pigtailff.com/

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
www.pelletcan.com

Red, White and Blue Cheese Enchiladas

kenfisher@datenightdoins.com (Ken Fisher) — Fri, 24 May 2013 22:28:33 GMT

Red, White and Blue Cheese Enchiladas

We make tri-tips frequently for us and to sell at the Murrieta Farmer’s Market. A very tender, lean and juicy piece of meat. This week we made one just so Patti could make this recipe using the leftovers for Memorial Day. A day where barbeque comes second to thanking God for those that made the ultimate sacrifice for our freedom.

Prep Time: 25 minutes

Cook Time: 35 minutes at 350 degrees (180c)

Grill: Louisiana Wood Pellet Grill

Pellets: Mesquite

Ingredients: Red, White and Blue Cheese Enchiladas

2 lbs. rare cooked tri-tip, sliced into bite size strips

1 medium sweet onion, chopped

2 cups red sweet peppers, chopped

2 cups green onion, chopped

1 Tablespoon minced fresh garlic

1 10oz. can diced tomatoes with green chilies, drained

2 teaspoons chipotle chili powder

2 cups blue cheese, crumbled

4 cups Colby-Jack cheese, shredded

1 28oz. can red enchilada sauce

Country Bob’s Seasoning salt, to taste

Flour tortillas

Sauté sweet onion and red peppers

Mix Ingredients in a Large bowl

Directions: Red, White and Blue Cheese Enchiladas

Heat a teaspoon of olive oil in a large skillet. Sauté sweet onion and red peppers until soft.

In a large bowl blend tri-tip, diced tomatoes, garlic and chipotle chili powder.

Stir in onion pepper mixture until meat is coated.

Using a lightly greased 9x13 aluminum foil pan pour in ½ cup enchilada sauce.

Add Filling to the Tortilla

In the center of each tortilla add ¾ cup of the meat mixture. Top with a heaping 1/8 cup of the blue cheese.

Roll up placing seam side down in the pan

Roll up placing seam side down in the pan. Repeat. Pour 1 ½ cups enchilada sauce over tortillas. Garnish with Colby-Jack cheese and green onions.

On the Louisiana Wood Pellet Grill

Cooking Directions: Louisiana Wood Pellet Grill

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place your foil pans 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” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your food but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the (Feed Control) up to 350 degrees (180c). When the grill comes up to temperature continue cooking for 35 minutes.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, and Traeger pellet grills, Char Griller side box smoker, Saber, 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 pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

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
blog.datenightdoins.com
www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/275239369167183 http://www.youtube.com/user/kenfisher92
http://www.louisiana-grills.com/

Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
www.maverickhousewares.com/

F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellet
sales@pelletcan.com
www.pelletcan.com