The general consensus in some circles is that you can't grill on a wood pellet barbecue smoker-grill. This is true for many if not most wood pellet smoker-grills today because they are designed to only provide indirect cooking capabilities. However, there are a large handful of manufacturers that provide the technology for direct grilling. A MAK 2 Star General and a [easyazon_link identifier="B010RFO0CG" locale="US" tag="ftd-20"]Green Mountain Grills[/easyazon_link] Davey Crockett are two of those units that have direct grilling. Both are capable of reaching temperatures over 500ºF and in conjunction with searing grates produce scrumptious steak house results. Who wouldn't want to sink their teeth into a beautifully 1½ inch grilled to perfection medium-rare steak.
While pre-heating your wood pellet barbecue smoker-grill to 450º-500ºF, like a MAK 2 Star, allow your steaks to rest at room temperature. Rub the steaks on all sides with [easyazon_link keywords="california olive ranch" locale="US" tag="ftd-20"]extra virgin olive oil[/easyazon_link] and Pete's Western Rub [easyazon_link keywords="1612435599" locale="US" tag="ftd-20"](page 169 of my cookbook)[/easyazon_link].
Using searing grates grill the steaks for a couple of minutes before using a [easyazon_link identifier="B0000DDVQS" locale="US" tag="ftd-20"]pig tail food flipper[/easyazon_link] to rotate the steaks 90º in order to achieve those beautiful cross grill marks. Flip the steaks over using the food flipper and grill them to an [easyazon_link keywords="Thermapen Mk4" locale="US" tag="ftd-20"]internal temperature[/easyazon_link] of 135º (medium-rare) or 145ºF (medium) depending on your preference. Don't forget to rest your steaks for 5 minutes before serving.
When using a [easyazon_link identifier="B0000DDVQS" locale="US" tag="ftd-20"]pig tail food flipper[/easyazon_link] grab the meat by the fat in order not to pierce the meat.
You haven't lived until you've tasted baked potatoes using a Char-Broil [easyazon_link keywords="B018YSDC4U" locale="US" tag="ftd-20"]Big Easy Infrared Smoker, Roaster, and Grill[/easyazon_link] (SRG). Lightly rub the potatoes with [easyazon_link keywords="california olive ranch" locale="US" tag="ftd-20"]extra virgin olive oil[/easyazon_link] and season all sides with Fagundes seasoning. With the SRG on high and the lid open bake the potatoes for 1½ to 2 hours until the [easyazon_link keywords="Thermapen Mk4" locale="US" tag="ftd-20"]internal temperature[/easyazon_link] reaches 210ºF.
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