Uncle Bubba’s Tailgating Sirloin Tips. Camping this week, we were in a mood for a “Meaty Treat”!
Uncle Bubba had trimmed up some sirloin tips and slow smoked them in a coffee-based sauce until they were fork tender. Then he piled his sirloin tips on top of a bed of rice. We are going to take Uncle Bubba with us camping every time we get out!!! He’s got “Kitchen Duty” and loves it!!!

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…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books
See “The Art of BBQ” Beef on a Wood Pellet Grill

Uncle Bubba’s Tailgating Sirloin Tips
A Wood Pellet Grill Recipe 

Prep Time: 15 minutes
Cook Time: 2 hr. smoke @ 250*(122c) then 4 hours @ 300* (149c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Uncle Bubba’s Tailgating Sirloin Tips 

• 3 pounds Sirloin tips, cubed
• 3 cups double brewed coffee, make brewed coffee as usual, but double the coffee grounds
• ½ cup Worcestershire sauce
• ½ cup smoked minced garlic
• Uncle Bubba’s New Steak Seasoning (Test Cook)
• Duck Fat (Our Store)

Uncle Bubba’s Tailgating Sirloin Tips
A Wood Pellet Grill Recipe

 

Cooking Directions: Uncle Bubba’s Tailgating Sirloin Tips

Preheat the grill to 250* (122c) and light your Wedgie.

Use a Dutch oven or roasting pan and spray it with your Duck Fat for easy clean up at the same time adding another layer of flavor.

I am using this great pan. A .10-yard sale find for today’s cook. Place your sirloin tips in your pan/oven and season. Stir and season until everything is seasoned. We are testing Uncle Bubba’s new “Steak Seasoning” in today’s cook.

Pour your braising sauce over the meat and you are ready for the grill.

Smoke uncovered for about 2 hours or so. Keep in mind that most things won’t pick up any more smoke flavor after 2 hours.

Turn the GMG up to 300* (149c) and cover.

We are not going by the meats internal temperature in todays cook but looking for “Fork Tender”. Check it about every hour or so and give it a stir. You may need to add more coffee or beef broth if it cooks down too thick. You want some sauce for serving.

Probe the meat with a fork and when it flakes apart easily it’s time to eat. (about 4 hours).

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.

Uncle Bubba’s Tailgating Sirloin Tips
A Wood Pellet Grill Recipe

 

 

 

Uncle Bubba’s Tailgating Sirloin Tips
A Wood Pellet Grill Recipe

 

Uncle Bubba’s Tailgating Sirloin Tips
A Wood Pellet Grill Recipe

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 All of Our Cookbooks
They are “How To” BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Become a Follower on Twitter
Subscribe to my channel on YouTube
Become a Follower on Pintrest

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat”
“Date Night Gourmet Steak Seasoning“
Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: