Recipes Archives - Page 7 of 9 - Common Sense Evaluation

Recipes

Grilled Chuck Roast

This is a very simple and flavorful grilling method to make a Chuck Roast that is tender and moist.

Ingredients

2-3 lb Boneless Chuck Roast
Salt
Pepper
Garlic Powder

Instructions

Season Roast and preheat the grill to 500 degrees.
Sear the Roast on high for 4 minutes each side turning at 2 minutes for cross hash marks.
Lower heat to 325 and cook indirect for 20-30 minutes or until internal temperature reaches about 130.
Slice thinly across the grain to serve.

By Gags

Beef Temperature Guide:

Rare	130ºF	Remove at 120-125ºF
Medium Rare	140ºF	Remove at 130-135ºF
Medium	150ºF	Remove at 140-145ºF
Medium Well	160ºF	Remove at 150-155ºF
Well Done	170ºF	Remove at 160-165ºF

Recipes

Rotisserie Pork Loin On The Grill

September 17, 2015August 20, 2017 gags

Rotisserie Pork Loin on the Grill

There is something about rotisserie grilling that just keeps the meat so moist and juicy! A rotisserie is the perfect tool for a tender pork tenderloin.

Ingredients

Pork Loin (4 to 6 pounds)
Extra Virgin Olive Oil
Salt
Pepper

Instructions

Rub the pork loin with extra virgin olive oil, salt, pepper, and garlic. Coat the entire roast and work the seasonings well into the meat.
Tie the roast at 1-inch intervals.
Set the grill up for indirect cooking at 350°F.
When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, about 15 minutes per pound.
If you don’t have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes.
When finished, remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly.
Serve hot, warm, or at room temperature.

Notes

Soak wood chunks or wood chips and place in smoker box in a corner of the grill for smoked flavor.

By Gags

Recipes

Pork Burgers

Serves 8
The flavor in these Pork Burgers is really incredible and recipe comes together so easily. You can even use Sausage for the burgers instead of ground pork. Just take the casings off.

Prep Time: 20 min
Cook Time: 15 min

Ingredients

3 pounds ground pork
2/3 cup applesauce
3 teaspoons kosher salt
2 teaspoon hot pepper sauce, or to taste
1 teaspoon ground black pepper
8 hamburger buns

Instructions

Prepare the grill for direct cooking over medium heat.
In a large bowl gently mix the patty ingredients. Gently shape into four patties of equal size and thickness, each about 3/4 inch thick.
With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.
Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until cooked through, 12 to 15 minutes, turning once when the patties release easily from the cooking grate without sticking. During the last minute of grilling time, toast the buns, cut side down, over the same direct medium heat. Place the burgers on the buns.
Serve warm.

Notes

Optional: top with Apple Tarragon Slaw

By Gags

Recipes

Grilled Sausage

Serves 10
Hands down, this is the best way to cook Sausage or Grillers in my opinion. Grilled sausages are flavorsome, succulent and are full of smokey meaty flavor with a firm bite.

Prep Time: 10 min
Cook Time: 20 min

Ingredients

10 Grillers or Sausages

Instructions

Preheat grill to medium (About 50 charcoal briquettes) using a two-zone fire. You can add wood chunks or chips to the coals after the grill is heated.
When the grill is ready add the Sausages directly over the coals.
After 3 minutes turn Sausages.
After another 3 minutes move the Sausages to the coal-free side of the grill and cook for 14-16 minutes. The internal temperature of the sausage should be about 165 degrees. Usually if they are firm, they are done.
Let rest for 5 to 10 minutes.

By Gags

Recipes

Rotisserie Chicken On The Grill

September 16, 2015August 20, 2017 gags

Rotisserie Chicken On The Grill

Roasting a whole chicken with a rotisserie on your grill is a good way to cook the chicken evenly, giving it a golden color as it turns. With a grill (charcoal or gas), a rotisserie kit, and a chicken, you can achieve a much tastier meal at home than available at most grocery stores.

Ingredients

Whole Chicken (4 to 6 pounds)
Extra Virgin Olive Oil
2½ teaspoons kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
1 teaspoon garlic powder

Instructions

Brine the chicken. This step isn’t mandatory but will add additional moisture.
Truss the bird. Alton Brown demonstrates how to truss in this video is here.
Rub the Chicken with extra virgin olive oil, salt, pepper, paprika and garlic. Coat the entire Chicken and work the seasonings well into the meat.
Set the grill up for indirect cooking at 400 degrees F (204 degrees C). Place a drip pan on the grill with about 1/2 inch of water to add moisture.
When ready to cook, skewer the Chicken lengthwise on the rotisserie spit and let it rotate on the grill over the drip pan, covered, until an instant-read thermometer registers 180 degrees F (83 degrees C) in the thickest part of the leg, about 15 minutes per pound.
Let stand for 10 minutes

By Gags