Ingredients
- Steak
- chicken
- pork
Preparation
Step 1
Steaks:
Just add the signature or the original seasoning and a little Worcestershire sauce and cook until it is the way you like it. (Bacon optional)
If you have time, let the above mixture set on the steaks for an hour or so to let it soak in.
It will take a little longer to cook on the Rib-O-Lator™, but it wont burn.
Chicken:
I like to use boneless chicken breasts.
Depending on how much chicken you are cooking use one to two cloves of garlic and mince. Use anywhere from ½ to 1 cube of melted butter, and mix the two together.
Put a light coat of the grill mor sweet rub on each piece And place on the Rib-O-Lator™ (spray the tray with Pam first) The inside grill temp should be about 300 degrees
Baste the chicken with the butter mix while cooking.
Cook until the internal temp of the chicken is 160 degrees or the juice runs clear. (And don’t forget the bacon).
Pork chops:
I just coat them with either one of the grill mor seasonings, and cook until the juice runs clear about 155 internal temp.
They taste great. (Bacon optional)
Moink Balls so named because it is a combination of cow and pig.
Moo-Oink
You can use store bought meatballs or make your own.
If you make your own do the following:
Mix grill mor seasoning into the meat
Mix in small chunks of pepper jack cheese
Make a good size ball
Wrap with bacon so the ball is covered. (You knew there would be bacon involved)
Now place on the Rib-O-Lator™. You'll know when there done.
Other things you can cook on the Rib-O-Lator™:
BACON
Shrimp
Hot dogs
Meatloaf
Corn
pizza