Memphis Elite Wood Fire Grill
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Royall Wood Pellet Grill 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…
Let me say hands down that this is one of the finest grill we have ever owned. It is packed with features that I haven’t even thought of in pellets grills or any grill as far as that goes.
The “ITC” Intelligent Temperature Control is cool. Comes with a meat probe and you can set your temp so that when you hit it you can either hold it there or drop down to a holding temp. I haven’t used it yet. But, we look forward to it. It shows “grill, meat, set and the actual temp”. Makes grilling so easy.
There’s a pellet primer that is really slick. You hit that before you open it and it helps with a quicker recovery. Then, a direct SEAR plate you can insert for searing. Temp range 180 – 700. We are having lots of fun doing everything we can think of to give this grill a good workout. This is the ultimate Grill for any Pellethead…
Memphis Elite Wood Fire Grill
Prep Time: 5 minutes (steaks)
Cook Time: 30 minutes smoke, 7 minutes grill
Grill: Memphis Elite Wood Fire Grill
Pellets: Oak
Ingredients: Memphis Elite Wood Fire Grill
- 2 nice sirloins
- Tatonka Dust for the rub
Sitting in the smoke
Directions: For this cook I am just going to talk about the steaks. If anyone wants a recipe for anything in this cooking experience they can find it on our web site or email us.
I rubbed these steaks with Tatonka Dust and let them sit for an hour to come to room temperature. Steaks cook more evenly at room temperature. Burgers do better if they go on cold.
I set my grill temp to 180 and let the steak pick up all that smoke flavor. After 30 minutes I pulled the steaks off and set them aside. Then set the ITC (Intelligent Temperature Control) to 350 to cook off our sides. An hour at 350 did the trick and I pulled the sides off and set the ITC to 650. I was afraid that this high heat would burn up my sides.
The Memphis shot right up to 650 in mere minutes and I put my sides back on to keep them warm while we grilled the steaks for about 7 minutes.
Cooking Directions: Memphis Elite Wood Fire Grill
Open the lid and set the ITC (Intelligent Temperature Control) to “180” degrees. After about five minutes you can shut the lid. Give it a few minutes to heat up.
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. 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. We like to use oak pellets for beef.
After 30 minutes, turn the ITC (Intelligent Temperature Control) up to 350 degrees and pull the meat off the grill. Now you can cook your sides and pick up all the wood fired flavor from the grill. I did an hour here at 350. Then pulled my sides and set the ITC (Intelligent Temperature Control) to 650 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. We’re both really looking forward to the “sear” feature and the meat probe. New awesome options to play with. Great grilled food to look forward too.
When the meat reaches an internal temp around 130 – 140 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 and overdone 160.
3.5 minutes per side for these steaks, lookin’ good
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 the Memphis Wood Fired Pellet Grill/Smoker, Royall Wood Pellet Grill/Smoker, Traeger, 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 pellet heads, 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
