Smoky Salisbury Steak, Ken’s idea of Comfort Food. Ken’s friend Ed was coming for dinner. He’s a real big guy with a real big appetite for hearty home style food. Patti was also thinking Salisbury steak with mashed potatoes.  The Salisbury steaks looked more like small meat loaves with gravy. Not a problem! They were delicious, very filling and seasoned just right with a “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain 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 Pellet Patio Heater, 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…

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Smoky Salisbury Steak
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 60 minutes at 375 degrees (191c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Gold Blend BBQ Pellets

Ingredients: Smoky Salisbury Steak

• 3 lbs. Fresh Ground Beef 93/7
• 2 Tablespoons butter
• 1 large sweet onion, chopped
• 4 eggs, beaten
• 2 cups crushed cracker crumbs, we like cheese crackers
• ½ cup Country Bob’s All Purpose Seasoning Sauce
• 3 Tablespoons dried garlic
• 2 Tablespoons Cattleman’s Grill Original Cowboy Seasoning

Ingredients: Gravy

• ¼ lb. bacon, chopped
• ¾ cup ½ & ½
• ½ cup flour
• 4 cups beef stock
• 1 Tablespoon freshly ground coarse black pepper
• ½ lb. sliced brown mushrooms

Smoky Salisbury Steak
A Wood Pellet Grill Recipe

 

 

 

Smoky Salisbury Steak
A Wood Pellet Grill Recipe

Directions: Smoky Salisbury Steak

In large bowl mix well all steak ingredients, except butter.

Form into 6 oval patties.

Melt butter in extra large cast iron skillet.
Fry patties until well browned, about 8 minutes per side.

Transfer to lightly greased 9×13 baking dish. Patti likes foil pans for easy clean-up.

In same skillet cook mushrooms and bacon until browned, spoon over meat. 

Over low heat whisk flour and pepper into drippings in your skillet.
Slowly whisk in broth and milk, cooking until hot and thickened.

Pour over meat and mushrooms.

Now you’re ready for the grill.

Preheat the grill to 375* (191c) and place you’re baking dish onto the grill for  60 minutes for an internal temperature around 165* (74c) pull it off the grill.

Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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* (122c), 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.

Smoky Salisbury Steak
A Wood Pellet Grill Recipe

 

Smoky Salisbury Steak
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels. You can do these for 60 minutes at 375* (191c).

 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, 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 do our recipes on any grill, even 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 and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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