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SMOKING RECIPES
PRIME RIBS: (bone in) (set-up grill for smoking) smaller end often juicier (2 bones = 4 people)
Ingredients: mustard, garlic, BBQ rub
Preparation
Season prime rib with garlic, pepper, BBQ rub, and wrap in plastic & let sit for at least 1 hr.
Place drip pan below to catch drippings
Sear the outside for a crust or others prefer to cook at 350° for 3 hours for 8 lb prime rib
(use a wireless thermometer)
Remove before the prime rib is cooked, tent in foil and let sit for 10 minutes.
TURKEY or WHOLE CHICKEN: (set-up grill for smoking; see above)
Place Bird vertically (up right) on cone wire rack (in Drip Pan) placed directly on Smokin' Stone™
(w/o cooking Grate) or on Cooking Grate. Can lay bird horizontal in "U" Meat Rack.
Apply commercial dry rub, salt and pepper on entire bird and under the skin at neck
Place drip pan on Smokin' Stone™ (under Fire Grate) filled with 2 cups chicken broth, wine, wa-
ter, celery & onion.
Cook approx 12 minutes per lb at 325°F until internal meat temp (in breast) is 160°F.
Use drippings in the Drip Pan to make gravy. Use up to a 18 lb Turkey or 8 lb Chicken.
Carve turkey while on rack. DELICIOUS! (use meat thermometer to know when done)
Follow General Rules for GRILLING & SMOKING and KAMADO KOOKER's ™ set-up for SMOKING
GRILLED PORK CHOPS: (set-up grill for smoking; see above)
Marinate for 2 two hours (4) pork chops (1.5–1.75 inches thick; approx 1 lb each) in 1 cup or-
ange juice, 4 TBS jerk sauce and 2 jiggers rum.
Smoke chops at 275°F until internal meat temp is 135°F. Remove from grill & cover in foil
Increase heat in the grill to 600° F
Dust the chops with Char Crust original hickory and grill for approx 1 minute per side to give grill
marks and to crisp the fat.
APPLE STUFFED BBQ PORK ROAST: (set-up grill for smoking; see above) (5 lb pork tenderloin or
loin roast) Wash roast & pat dry.
Cut pockets all around the roast and insert slices of 2 tart apples through the length of the roast.
Score roast & rub Tony Chachere's® Creole Seasoning generously.
In a bowl, combine ½ cup Creole or spicy brown prepared mustard, 1 cup chopped walnuts and
1/8 cup tequila. Work into a paste and coat roast. Cover and chill overnight. Remove covered
roast from refrigerator and let warm to room temperature.
Place 2 cups of soaked (overnight, in sealable container, in 7/8 cup tequila) hickory or apple
wood chips on Lump Charcoal.
Cook roast for 2 hours at 350° F or until internal meat temperature is 160° F with Drip Pan un-
der Cooking Grate on the Smoking' Stone to catch drippings.
Remove and cover immediately with foil to keep heat and moisture in.
Sauce: In a sauce pan, mix drippings from roast, 2 cups half & half cream, 1 cup cream sherry, 1
TBS mustard & 2 TBS Toney Chachere's Roux & Gravy Mix. Bring to boil, stir constantly to avoid
burning and sticking. Reduce heat and simmer 5 minutes. To serve, cut slices of roast at an
angle about ¾ inch thick to expose apples. Ladle sauce over roast. (10-12 serving)
OME56720 C.3
™ & © Char-Griller / A&J Mfg.
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