Submitted by :Date Night Doins BBQ
Prep: Time: 5 minutes for the sauce.
Cook: Time: 5 minutes for the sauce
Grill: Louisiana Wood Pellet Grill
Pellets: Bear Mountain Oak
Ingredients: Delmonico Steaks Patricia
2 Huwa Reserve Delmonico, rib steaks will work fine, too.
1 Tablespoon butter
1 ½ Tablespoons Bacon mustard
½ teaspoon Pete’s Firehouse Original Rub
1 teaspoon garlic powder
¾ teaspoon coarse grind black pepper
3 Tablespoons fresh chives, snipped
1 Tablespoon fresh lemon juice
1 Tablespoon Country Bob’s Seasoning Sauce
¼ cup Brandy, if you enjoy drinking it-it’s just right for your sauce
Method :Delmonico Steaks Patricia
Melt butter in small saucepot. Whisk in remaining ingredients. Simmer for three minutes.
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 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 (Feed Control) up to 400 degrees (205c) and pull the meat off the grill. If you are using GrillGrates put them on now. Now you can cook your sides and pick up all of the wood fired flavor from the grill. I did an hour here at 400 (205c). Then pulled my sides and set the Feed Control to High (500-600 degrees).
When the grill comes up to temperature put your meat back onto the grill. I did this for 3 1/2 minutes per side. Perfect.
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).
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.
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, 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.
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.