Rosemary & Garlic Beef Loin
1- 2-3lb beef loin
1- clove garlic (minced)
2- tsp fresh rosemary leaves chopped
(or 1 tsp dried-crushed)
extra virgin olive oil
fresh ground black pepper
Pellets- apple, cherry
Pat loin dry with paper towels. Rub loin with olive oil. Mix rosemary, garlic, and pepper. Coat all sides of loin with mixture. Start grill and preheat for about ten minutes. Turn temperature to medium (275℃ to 325℃). Place loin on grill and cook for half hour. Turn temperature to smoke (140℃ to 180℃). Smoke for 45 minutes to 1 hr or until internal temperature is 140℃ for rare, 150℃ for medium. Slice and serve with horseradish.
Pork Loin
2-3lb half pork loin
Pork and Poultry Shake
I also like Bad Bryons Butt Rub
Pellets- cherry, apple, pecan
Pat loin dry with paper towels. Sprinkle Pork and Poultry Shake (1-2 Tbls). Start grill and preheat. Turn to medium (275℃ to 325℃). Put meat on grill and cook for half hour to 45 minutes. Turn to smoke and cook until internal temperature is 155℃.
Whole Poultry (Turkey, chicken, cornish game hens)
Turkey
Chicken
Cornish Game Hens
Pork and Poultry Shake
Whole Yellow Onion, Apple, Orange
Sage, Rosemary, Thyme
Pellets- cherry, apple, pecan
Pat dry with paper towels. Season poultry with Pork and Poultry Shake inside and out. Wash whole yellow onion, unpeeled apple, and unpeeled orange. Cut all into quarters. Squeeze orange juice inside cavity of bird and and fresh sage, rosemary, thyme. Tie up legs of bird and place on preheated grill. Cook on medium for the following times: turkey 1hr, chicken 45min., cornish hen 30 min. Turn grill to smoke and continue to cook until internal temp at thigh is 165℃.
John’s Ham
Quality ham- bone in prefered
Sweet Rub
Manderin Glaze
Pellets- cherry, apple, hickory
Pat Dry and rub with a small amount of sweet rub. Preheat grill. Turn to medium and place ham on grill. Cook for about 1hr then turn to smoke and cook until internal temperature is 145℃ to 150℃. Brush ham with Manderin Glaze every 5 minutes for about half hour.