Grandpa Fitz's Turkey

Grandpa Fitz's Turkey

Contributor: Michael Fitzgerald - West Palm Beach, FL Serves: NA Calories Per Serving: NA Preparation Time: 2 hrs 30 minutes Difficulty: Easy Ingredients:  12 to 20 lb. fresh turkey 1/4 stick of...

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Bru’s 3-Meat (Turkey ‘n Pork ‘n Rib Roast)

Bru’s 3-Meat (Turkey ‘n Pork ‘n Rib Roast)

Contributor: Jeff Brubaker Hamler, OH Ingredients: Three 2 lb Turkey Breasts One 5 lb Pork Loin (cut into 2 chunks) One 8 lb Rib Roast (not completely thawed) Lawry’s Seasoned Salt Garlic Salt Ton...

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Boneless Leg Of Lamb

Boneless Leg Of Lamb

Contributor: Tom Damoulakis Ingredients:  6-7 lb Leg of Lamb (deboned, rolled and tied) Rosemary Garlic Salt Lemon Juice Instructions: Cut 10-12 slits into outside of lamb and insert slivers of ...

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Blog posts Caribbean Jerk Shrimp

Blog posts Caribbean Jerk Shrimp

Contributor:

Larry Bradshaw Pontiac, Illinois

 

Ingredients:

  • Caribbean Jerk Shrimp 25-50 Tail-on, Peeled/Deveined Shrimp (Colossal or extra large size works best for me)
  • 1 bottle of KC Masterpiece Caribbean Jerk Marinade
  • Wood chips (Since the shrimp cook fast, mesquite is best to get a real smoky flavor, but any wood can be used with good results)

Instructions:

  1. Place thawed and rinsed shrimp into a gallon size food storage bag.
  2. Pour entire bottle of marinade into bag.
  3. Refrigerate for 2 hours.
  4. Place wood chips in the Orion Cooker. Light the cooker and wait for the wood chips to produce heavy smoke.
  5. Place the shrimp onto 2 grates. Use the middle and top locations for cooking, and the bottom grate to catch the ones that fall through. Place the grates in the cooker and close the lid.
  6. Lift the lid after 8 minutes to check for doneness.

Additional Comments:

The shrimp are done when the tail turns pink and the body has changed from gray to white/pink. If overcooked, they become a little tough and rubbery, so check often. These are also great re-heated. 

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Porkaliscious Roulade

Porkaliscious Roulade

Contributor: Cheri H.   Ingredients: Pork Tenderloin  (2) Slices Ham  (4) Slices Swiss Cheese (scored) (9) Slices Bacon Maple Dijon cream sauce (optional) Instructions: Pound tenderloin flat. Li...

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“DUSTY’S” Smokehouse Pork Chops

“DUSTY’S” Smokehouse Pork Chops

Contributor: Wise Dusty Bowie , MD Ingredients: Six 2-2-1/4” Thick Loin or Center Cut Bone-in Pork Chops Preferred Wood Chips (such as apple) Preferred Pork Dry Rub Instructions: Dissolve 1...

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