Bru's 3-Meat (Turkey 'N Pork 'N Rib Roast) - Orion Outdoors Orion Cooker Manual And Cookbok

meats in pre-warmed crock pots, sealed them with tin foil and let set for an
hour on warm before carving.)
Jeff Brubaker
Hamler, OH
— — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —

Bru's 3-Meat (Turkey 'n Pork 'n Rib Roast)

Three 2 lb Turkey Breasts
One 5 lb Pork Loin (cut into 2 chunks)
One 8 lb Rib Roast (not completely thawed)
Lawry's Seasoned Salt
Garlic Salt
Tony Chachere's Cajun Seasoning
Coat the Turkey, Pork Loin, and Rib Roast with all 3 seasonings. Add wood
chips between cooking cylinder and drip pan (I used apple wood chips). Place
the Rib Roast inside the drip pan. Place 1 chunk of the Pork Loin on the lower
rack and the other chunk on the middle rack. Place one Turkey Breast on
each of the 3 Rib Hangers. Add charcoal to both the upper and lower charcoal
rings. Light and come back in 2 hours. Check both meats for doneness with
thermometer.
(I used a remote thermometer in the Rib Roast and fed it through one of the
screw holes for the rib hanger receptacles. I placed the remote thermometer
in the Rib Roast. The internal temperature was 27 degrees. (I had placed
the Rib Roast in the refrigerator 2 days before to thaw but it was still frozen
when I removed it. Worked out in the end) It took 1 hour for the temperature
to go up one degree. From there on it shot up pretty quick, around a degree a
minute at times. I removed the Turkey Breasts and Pork Loin at 2 hours. The
temperature of the Pork Loin was 125 degrees. I removed the Pork Loin 40
minutes later at a temperature of 145 degrees. I put all three types of meats in
pre-warmed crock pots and sealed with tin foil. I let them all set for an hour on
warm before carving.)
Jeff Brubaker
Hamler, OH
WARNING: USING THE COOKER INDOORS CAN CAUSE CARBON MONOXIDE POISONING!
DO NOT LIGHT COOKER NEAR ANY FLAMMABLE OBJECT!
23