Pepper Crusted Sirloin w/a Cocoa Chili Rub
By: Ken & Patti Fisher
Published: Monday, August 29, 2011 - 2:14pm

Ingredients




Ingredients:
Sirloin Steaks
Blackened Saskatchewan Seasoning
Cocoa Chili rub from McCormick’s Gourmet Collection
Worcestershire sauce
Country Bob’s All Purpose Sauce, on the side

Preparation

1 Directions: 2 Splash a little Worcestershire sauce on your steak so you can make a paste with the cocoa rub. Work it into the meat. Now, put a “thick” coat of your blackening so it can make a nice crisp bark (crust). Try to let it sit for an hour or so to pick up all these flavors. 3 Place your steaks on the grill in the smoke mode for 30 minutes. Then, pull them off. That is the trick; you pull the meat off the grill and turn it up to high. When the grill reaches 400 – 425 degrees put the steaks back on the grill as you would normally cook them. These guys were an inch thick so Patti gave them 4 minutes per side giving them a quarter turn after 2 minutes. She likes her meat on the rare side. She calls it leaving some moo in the meat. 4 Pellet grills cook like a convection oven so you do not have to turn anything. We do simply because we like the grill marks. 5 Cooking Directions: Royall Wood Pellet Grill/Smoker 6 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 steaks 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 so that the meat can pick up all the flavor of the smoke. 7 After 30 minutes, turn the digital control up to High, about 400-425 degrees and pull the meat off the grill. When the grill comes up to temperature put the meat back on for 5 minutes per side. (I use a kitchen timer) 8 When the meat reaches an internal temp around 130 pull it off, cover it 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. 9 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. 10 About our Recipes 11 We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smokers, Traeger, 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. 12 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. 13 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. 14 Take it and run with it…. 15 Live your Passion, 16 Ken & Patti 17 http://datenightdoins.com 18 For gas and charcoal conversions go to our web site.

About

Pepper Crusted Sirloin w/a Cocoa Chili Rub
We picked up some all natural grass fed beef from MM Livestock and we are doing a lot of different recipes with it to learn the difference in the beef, how it cooks, the different cuts, and tastes. I will say that everything Patti and I have done was awesome. You really can taste the difference!
This is a recipe I had no intent to publish, but it turned out so good and looked real nice so we had to.
I have been playing around with cocoa and chili for some time now and have found a cocoa chili rub from McCormick’s Gourmet Collection that is nice. If you have seen many of our recipes you know that I am just a little fond of chipotle chili. McCormick uses Chipotle in this blend. Good Stuff.

Comments:
Ken & Patti Fisher

Tender Grass Fed Beef...