Orion Users Share Their Favorite Recipes

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Orion Users Share Their Favorite Recipes

 

At Orion, the only thing we like more than cooking is eating...and we have the waistlines to prove it! 


We have come up with a few great mouth-watering recipes over the years that we’re pretty proud of, and we’ve also been fortunate to receive a lot of great ideas from our customers and supporters during that time.


Please keep those treats coming! We love hearing how you use your Orion Outdoor Cooker!


You can send recipes through the Contact page on our website, e-mail them to us at sales@theorioncooker.com or, if you’re old school, you can send them by mail to:


Orion Outdoors

Att: Recipe ideas

1675 Cumberland Parkway S.E., Suite 302

Smyrna, Georgia 30080


We post some of our favorite recipes on the Orion Outdoor Cooker website, and there just may be a cookbook in the works as well. Keep your eyes peeled!


Until then, here are a few of our favorite user-submitted recipes that we’ve gathered along the way. Hope you enjoy them as much as we do.


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Bru’s Three Meat

(Turkey, Pork n’ Rib Roast)


Ingredients

Three 2-pound turkey breasts

One 5-pound pork loin (cut into two chunks)

One 8-pound rib roast (not completely thawed)

Lawry’s seasoned salt

Garlic salt

Tony Chachere’s Cajun seasoning


Directions

Coat the turkey, pork loin and rib roast with all three seasonings. Add wood chips between cooking cylinder and drip pan.


Place the rib roast inside the drip pan. Place one chunk of the pork loin on the lower rack and the other chunk on the middle rack.


Place one turkey breast on each of the three rib hangers. Add charcoal to both the upper and lower charcoal rings. Light and come back in two hours.


I used a remote thermometer in the rib roast and fed it through one of the screw holes for the rib hanger receptacles. I placed the remote thermometer in the rib roast. The internal temperature was 27 degrees. I had placed the rib roast in the refrigerator two days before to thaw, but it was still frozen when I removed it. It took one hour for the temperature to go up one degree, but then it shot up pretty quickly — on average, bout one degree per minute.


I removed the turkey breasts and pork loin at two hours. The temperature of the pork loin was 125 degrees. I removed the pork loin 40 minutes later at a temperature of 145 degrees. I put all three meats in pre-warmed crock pots and sealed with tin foil. Let them sit for one hour on Warm before serving.


Jeff Brubaker

Hamler, Ohio 


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Dusty’s Smokehouse Pork Chops


Ingredients

Six 2 to 2¼ inch thick loin or center cut bone-in pork chops

Wood chips

Pork dry rub 


Directions

Dissolve ⅓ cup of pork rub in one gallon of water and brine chops for two hours. Remove chops and pat dry with paper towels. Rub chops with preferred pork rub, cover with plastic wrap and bring to room temperature.


In the meantime, fire up your Orion Outdoor Cooker with your wood chips and wait until the chips are really smoking before adding the chops to the cooker. Place the chops bone side down on the racks and smoke 135 to 140 degrees (check after 35 minutes).


Remove, cover, let the chops rest for 20 to 25 minutes minutes and enjoy.


Wise Dusty

Bowie, Maryland


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Mello Boston Butt


Ingredients

5 to 8 pounds Boston Butt

3 liters Mello Yello

Orion dry rub

Wood chips


Directions

Pour three liters of Mello Yello into large pot. Then place Boston Butt into pot.


Using a fork, pierce all sides of the meat. Marinate in refrigerator for 24 hours.


After 24 hours, remove meat from pot and apply Orion’s dry rub evenly. Add hickory or mesquite wood chips between cooking cylinder and drip pan of the Outdoor Cooker


Place meat fat side up on the top level cooking grate. Add charcoal to both the upper and lower charcoal rings. Light and come back in about 3½ hours. Check thermometer to make sure meat is done. Cooking times may vary depending on how much fat is in the meat.


Adam Brasher

Gainesville, Georgia


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Hush Yo Mouth Baby Back Ribs


Ingredients

One to six racks baby back ribs

1 cup apple cider vinegar

Orion dry rub

1 cup ketchup

5 tablespoons mustard

1 teaspoon cayenne pepper

2 cloves garlic

Salt (to taste)

Tabasco sauce (to taste)


Directions

Remove the ribs from packaging, rinse and pat dry. Apply dry rub evenly to the ribs. Affix the ribs to the rib hangers and place in the cooker. Fire up the Orion Outdoor Cooker and cook for one hour and 15 minutes (for six racks), or until done. For best flavor, use cherry wood chips.


For barbecue sauce, mix vinegar, ketchup and mustard until it’s a light orange color. Add cayenne pepper, garlic, salt and Tabasco sauce to taste. Apply before and after cooking.


Lizzie Powell

Atlanta, Georgia


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Tequila Chicken Wings


Ingredients

20 to 40 chicken wings

1 pint tequila

2 cups lime juice

2 cups lemon juice

2 tablespoons salt

1 tablespoon Tabasco sauce

Orion Pork and Poultry Rub

Wood chips


Directions

Remove wings from packaging and rinse with water. Dry with paper towel.


Place wings in large sealable bag and add tequila, lime juice, lemon juice, salt and Tabasco sauce. Marinate for six hours.


Remove wings from the bag, pat dry and apply rub. Add wood chips (we recommend apple chips) between the cooking cylinder and drip pan. Place appropriate number of grates inside the cooking cylinder and place the chicken wings on the grates.


Place charcoal in the upper and lower charcoal rings of your outdoor cooker. Light and come back at designated time. Cooking times should be approximately the total weight of the chicken multiplied by seven minutes per pound. 


Rob Howells

Dublin, California


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As you’ve noticed, some of the recipes listed include “checking the meat to ensure it is done.” This is ALWAYS a smart and important step, whether the recipe calls for it or not.


To help you make this determination, here are the suggested internal cooking temperatures for different types of meat. Hope it helps!


Veal, lamb and beef

Medium rare: 145 degrees

Medium: 160 degrees

Well done: 170 degrees


Pork

Medium: 145 degrees

Well done: 170 degrees


Poultry

180 degrees

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  • Christian Fitzgerald