Comments on: Chicago Epicurean: Orion Cooker recipes

By: Daniel_Honigman

Daniel_Honigman — Tue, 22 Feb 2011 18:10:07 +0000

Take the total weight of the chickens and multiply by seven minutes per pound. Hope this helps!

By: Brendaleejones2006

Brendaleejones2006 — Tue, 22 Feb 2011 15:49:51 +0000

If I want to cook two chickens at the same time (each on a different rack) do I add cooking time for the extra chicken?

By: Daniel_Honigman

Daniel_Honigman — Mon, 15 Nov 2010 12:13:39 +0000

Direct from our friends over at Orion:

I would still stick with the 7 minutes a pound with no liquid in the drip pan. If he wants, he can brine the turkey (Mixture of salt, brown sugar and water). Put the mixture in a large pot and then put the turkey in the pot (making sure it is completely submerged) and place in refrigerator 12 hours in advance of the cook.

I will get back with you on the pheasant breasts. Someone on our facebook page did pheasant breasts and they really enjoyed how they turned out.

Hope this helps.

By: Smokin' Apples

Smokin' Apples — Sun, 14 Nov 2010 22:24:06 +0000

Ccooked 40 lbs of Boston butss the weekend of 10/29, and 6 racks of babyback ribs this weekend. Remarkable! also smoked three pheasant breasts wrapped in country ham, but result was very dry.

Need some advice on turkey. Plan on using a free-range turkey free of hormones, infusions, etc. Is brining necessary, or would some water in the drip pan with onions, garlic, and apples in the cavity suffice?

By: Winston

Winston — Fri, 02 Jul 2010 13:46:15 +0000

I got a 13lb Lundy ham,(cooked) scored it and put a pineapple juice/brown sugar paste all over,cooked approximatel 4 and 1/2 hours, I added more charcoal on top and bottom about half way. It was unbelievable.

By: dan360man

dan360man — Sun, 06 Sep 2009 17:33:10 +0000

Glad you enjoyed 'em, Richard!

Sent from my mobile device.

By: Rmentzer3

Rmentzer3 — Sat, 05 Sep 2009 22:18:56 +0000

We tried the tequila wings tonight. Just in time for the first LSU game of the season. They are great. What we did after cooking them is squeezed the juice of one lime and one lemon over them. Loved the fresh citrus kick. Thanks, Richard and Charlene.
Goooo Tigers!!!!!!!

By: Gas Grill Reviews

Gas Grill Reviews — Tue, 11 Aug 2009 16:27:24 +0000

Noting like bbq sauced dipped pork ribs. Thanks for the recipe.

By: dinnerware

dinnerware — Sun, 12 Apr 2009 11:44:23 +0000

“Hush Yo’ Mouth Baby Back Ribs” lol. That got me crackin, for sure all mouths are hushed once they're eating this stuff. Neat recipe, Thanks!

By the way, have you heard about Lion's Deal, the online kitchen and restaurant equipment store? They've got lots of great discount in their web site! Just enter the coupon code on the checkout page to get the discount 'online 10' which will give 8-10% off everything on the entire website with a minimum $50 order.

By: golfman_story

golfman_story — Fri, 10 Apr 2009 15:26:55 +0000

Great post, really help me alot. Thanks.

golfman.the-mnm.info