Instructions / Assembly

D-8

Cooking Directions:

• Over a drip pan with no water, place roast in to roasting rack

• Cook roast 15 minutes per pound at 500 to 525°F for medium rare

• Put meat thermometer in roast last 30 mins cooking: 145°rare; 160°med; 175°well done

• When cooking is done, remove roast and allow it to sit uncovered for 10 minutes

• Break shell of salt away from roast & remove. Salt will be brittle and may have to scraped from meat

surface.

• Let roast sit another 5 mins, slice and serve.

Au Jus Sauce:

• In 10” skillet or shallow pan place 4 to 6 small chunks of roast along with 3 to 4 TBS water.

• Stir & heat over med heat until water becomes dark & viscous from the chunks of roast.

• Add 1 to 2 cups of water and increase heat under pan.

• When water just starts to boil, add 2 teaspoons of beef bullion crystals.

• Stir until crystals are completely dissolved.

• Remove from heat, strain to remove any chunks of roast used for ﬂ avoring and serve.

PRIME RIBS: (Bone In)

Smaller end often juicier (2 bones = 4 people)

• 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

• Remove before the prime rib is cooked, tent in foil and let sit for 10 minutes.

TURKEY or WHOLE CHICKEN:

Use up to a 15 lb Turkey or 8 lb Chicken.

• Place Bird vertically (up right) on cone wire rack in a drip pan. You can also lay the bird horizontally

in “U” Meat Rack.

NOTE: Using the optional Smokin’ Stone AKORN accessory is ideal for this method. Simply

remove the cooking grate and place the Smokin’ Stone directly above the ﬁ re grate. This provides

indirect heat, keeps the meat juicy, and offers more cooking space for large cuts of meat.

• Apply commercial dry rub, salt & pepper on entire bird and apply rub under the breast skin at neck

and some inside the cavity.

• Fill drip pan with 2 cups chicken broth, wine, water, 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.

SMOKED TURKEY:

• Empty cavity rinse and pat dry with paper towel.

• Tuck wing tips under the back and tie legs together.