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Standing Rib Roast

 

Contributor:

Cam Long - Macon, GA

Serves: NA

Calories Per Serving: NA

Preparation Time: 2hrs

Difficulty: Easy

 

Ingredients: 

  • 7-8 lbs standing rib roast
  • Lawry's Seasoning
  • Hickory Chips Cooking

Instructions:

  1. Apply Lawry's evenly on all sides of the roast.
  2. Place hickory chips between drip pan and cooking cylinder.
  3. Place cooking grate on the middle level inside the cylinder.
  4. Place meat on the middle cooking grate.
  5. Add charcoal to the upper and lower charcoal rings.
  6. Place lid on cylinder and light the coals.
  7. Check after 1.5 hours for doneness.

Additional Comments:

*Au Jus sauce. Put two cups of red wine in pot. Mix in a teaspoon each of salt and pepper. Add crushed beef bouillon cube to the pot. Bring to boil. When the beef bouillon has dissolved, turn down to simmer with the lid on the pot.
  • Christian Fitzgerald
  • Tags: Beef

Salmon Filet

Contributor: John Underwood - Highlands, NC

Serves: NA

Calories Per Serving: NA

Preparation Time: 1hr

Difficulty: Easy

Ingredients: 

  • Rosemary cup
  • Salt cup
  • Pepper cup
  • 3 lemons
  • Apple wood chips
  • (3) 2-3 lbs salmon filets

Cooking Instructions:

  1. Mix salt, pepper and rosemary together in small bowl.
  2. Cut 9 lemon slices 1/8 inch thick.
  3. Evenly spread the salt, pepper mix on the salmon filets.
  4. Place lemon slices on top of filets.
  5. Add apple chips between cooking cylinder and drip pan.
  6. Place cooking grate on top level and place filet on cooking grate.
  7. Add charcoal to upper and lower charcoal rings.
  8. Light both upper and lower charcoal rings and check after 30 minutes.
  9. Filet will be cooked when meat is flaky.

Additional Comments:

For more of a smoke flavor. Place chips between drip pan and cooking cylinder. Without lid on cylinder, light coals in lower charcoal ring.

Check cooking cylinder after about 15 minutes. When the chips begin to smoke, place filets on cooking grate.

Place lid on cooking cylinder and light the unlit coals in the upper charcoal ring. The filets will be done when the meat is flaky roughly 30 minutes.

  • Christian Fitzgerald
  • Tags: Salmon

Hush Yo'Mouth Baby Back Ribs

Contributor: Lizzie Powell - Atlanta, GA
Serves: NA
Calories Per Serving: NA
Preparation Time: 1hr 30 minutes
Difficulty: Easy

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:

  1. Remove the ribs from the package, rinse, and pat dry.
  2. Apply Orion's Dry Rub evenly.
  3. Affix the ribs to the rib hangers and place in the cooker.
  4. 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 less for 3 racks cook 1hr.

  • Christian Fitzgerald
  • Tags: Beef Pork

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 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:

  1. Slice butter into 4 to 5 pieces.
  2. Use a knife to make slits in skin of turkey breast and legs and slide the butter slices under the skin.
  3. Mix celery salt, garlic salt, mustard powder, table salt and pepper in a small bowl.
  4. Rub mixture on outside of turkey to season it.
  5. Rub the inside of the turkey cavity with the paprika.
  6. 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.
  7. Place the turkey on the poultry stand and place stand on the bottom grate using the lifting handle.
  8. Fire up the cooker and cook for approximately two hours, or until it's done.
  9. 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!

  • Christian Fitzgerald
  • Tags: Turkey

Boston Butt

Contributor:

Cam Long - Macon, GA

Serves: NA

Calories Per Serving: NA

Preparation Time: 2hrs

Difficulty: Easy

 

Ingredients: 

  • 7-8 lbs standing rib roast
  • Lawry's Seasoning
  • Hickory Chips Cooking

Instructions:

  1. Brine in large sealed container 24 hours in refrigerator (using 1/2 cup salt for every 2 quarts water).
  2. Remove pork and pat dry. Drain same container of brine.
  3. Apply any preferred pork rub and place back in large sealed container and back into the refrigerator for 6 hours.
  4. Add Apple, Hickory or Mesquite chips between cooking cylinder and drip pan.
  5. Place pork fat side up on the top level cooking grate.
  6. Add charcoal to both the upper and lower charcoal rings.
  7. Light and check within 2.5 hours for doneness with thermometer until the pork reaches 160 F at the center.
  8. 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.
  • Christian Fitzgerald
  • Tags: Beef