Recipes - rec tec grill RT-700 Owner's Manual

1. Fire up your REC TEC and set to 350ºF.
2. Unpack, wash, and trim pork tenderloin as desired.
3. Rub pork tenderloin down with olive oil to give seasoning something to bind with.
4. Apply Ron's Kickin' Expresso Joe Rub liberally to pork tenderloin on all sides.
5. Wrap pork tenderloin with bacon making sure to overlap each piece so it holds itself to pork
tenderloin.
6. Season bacon wrapped pork tenderloin with a little more rub.
7. Place on the REC TEC and cook until an internal temperature of 145ºF.
8. Pull tenderloin off of REC TEC, tent with aluminum foil and allow to rest 20-30 min.
9. Slice pork tenderloin to desired thickness.
Pork tenderloin should take approx. 45-60 minutes.
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1. Fire up your REC TEC and set to 250ºF.
2. Unpack, wash, and trim your pork butt as needed.
3. Cover pork butt in yellow mustard to give your seasoning something to bind to.
Don't worry if you don't like mustard, you can't taste it.
You can use olive oil or vegetable oil as well.
4. Apply Ray's Front Row Master Blend rub liberally to your pork butt on all sides.
5. Place on the REC TEC and cook pork butt to an internal temperature of 195-200ºF.
6. Take pork butt off and wrap in foil or butcher paper and let pork butt rest for 1-2 hrs.
7. Pull pork butt apart discarding unwanted fat and bark.
8. Season with additional Rays Front Row Master Blend.
Pork Butt should take approximately 1.5 hrs per lb.
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1. Fire up your REC TEC and set to 500ºF.
2. Unpack and Patty ground chuck into 1/4 lb burgers.
(80/20 or 73/27 ground chuck is preferred.)
3. Season patties liberally with Ben's Heffer Dust on both sides.
4. Place on REC TEC and cook until desired doneness.
Rare:
Medium Rare:
Medium:
5. Add your favorite cheese 2 minutes before you remove your burgers.
6. Toast hamburger buns on REC TEC for about 5-10 min. and place burgers on buns.

Recipes

Ron's Bacon Wrapped Pork Tenderloin
Ray's Easy Smoked Pork Butt Recipe
Ben's Super Easy Hamburgers
120-130ºF
130-135ºF
135-145ºF
Medium Well:
Well:
21
145-155ºF
155+
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