Testimonials
Bought it yesterday, did a pre- burn like the instructions suggested then cooked 3 huge racks of pork ribs. Did exactly what the instructions said as far as cooking time, 1 hour and 15 minutes. Took them out and they were as moist and flavorful as I could have hoped. Wonderful cooker.
Tony, North Fort Myers, FL
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Community Recipes
- Boston Butt [+]
Contributor: Lizzie Powell - Atlanta, GA
Serves: NA
Calories Per Serving: NA
Preparation Time: 1hr 30 minutes
Difficulty: Easy
Rating: 8.50 based on 2 votes
Ingredients:
- Baby Back Ribs (1-6 racks)
- Cayenne Pepper (1 tsp)
- Orion's Dry Rub Garlic (2 cloves)
- Apple Cider Vinegar (1 cup)
- Salt (to taste)
- Ketchup (1 cup)
- Mustard (5 tbsp)
Cooking Instructions:
Remove the ribs from the package, rinse, and pat dry. Apply Orion's Dry Rub evenly. Affix the ribs to the rib hangers and place in the cooker. Then, fire up your Orion Cooker and cook for 1 hour 15 mins*, or until done. Best if cooked with mesquite chips.
Barbecue Sauce (optional): Mix vinegar, ketchup, and mustard until it's a light orange color. Add the cayenne pepper, garlic, salt and Tabasco sauce to taste. Apply before and after cooking.
Additional Comments:
*This time is for six racks of ribs. For fewer ribs the time will be less3 racks 1hr.
- Grandpa Fitz's Turkey [+]Salmon Filet
- Hush Yo' Mouth Baby Back Ribs [+]Standing Rib Roast
- [+]
Contributor: Roger Harris, Pawleys Island, SC
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Rating: 9.50 based on 2 votes
Ingredients:
- 7.5Lb Boston Butt
Cooking Instructions:
Brine in large sealed container 24 hours in refrigerator using 1/2cup salt for every 2qts water. Remove pork and pat dry. Drain same container of brine. Apply any preferred pork rub and place back in large sealed container and back into the refrigerator for 6 hours. Add Apple, Hickory or Mesquite chips between cooking cylinder and drip pan.
Place pork fat side up on the top level cooking grate. Add charcoal to both the upper and lower charcoal rings. Light and check within 2.5 hours for doneness with thermometer until the pork reaches 160 F at the center. Let pork cool until you can pull thumb sized pieces off and place in another container. Use either mustard or ketchup based BBQ sauce when serving.
Item Title - [+]
Contributor: Michael Fitzgerald - West Palm Beach, FL
Serves: NA
Calories Per Serving: NA
Preparation Time: 2hrs 30 minutes
Difficulty: Easy
Rating: 9.20 based on 6 votes
Ingredients:
- 12 to 20 lb. fresh turkey
- 1/4 stick of butter
- Celery Salt (1 tsp)
- Garlic Salt (1 tsp)
- Salt & Pepper (to taste)
- Mustard Powder (1 tsp)
- Paprika (1 tsp)
- Olive Oil (1/4 cup)
- Lemon Juice (1/4 cup)
- Balsamic Vinegar (1/4 cup)
- Tabasco (1 tsp)
- Salt & Pepper (to taste)
Cooking Instructions:
Slice butter into 4 to 5 pieces. Use a knife to make slits in skin of turkey breast and legs and slide the butter slices under the skin. Mix celery salt, garlic salt, mustard powder, table salt and pepper in a small bowl. Rub mixture on outside of turkey to season it. Rub the inside of the turkey cavity with the paprika. Stir the olive oil, lemon juice, balsamic vinegar, Tabasco sauce, salt and pepper together in another small mixing bowl and inject the resulting basting sauce into the breast and thighs of the turkey. Place the turkey on the poultry stand and place stand on the bottom grate using the lifting handle. Fire up the cooker and cook for approximately two hours, or until it's done. Use a thermometer to check the temperature of the turkey by placing it in the breast.
Serving Suggestions:
Great if cooked with apple chips which add a splendid flavor and crispiness to the skin!
Item Title
