Cooking Tips

Approximate Cooking Time: 40 min per pound

Internal Temperature: 130 deg F

Preparation and Serving Ideas:

Slow roast for about 40 minutes per pound, then crank up that fire and sear for 5-10 minutes until crispy crust has formed.

Approximate Cooking Time: 40 min per pound

Internal Temperature: 125 deg F

Preparation and Serving Ideas:

Slow roast this over mesquite or hickory for amazing flavors. Remove at 125 deg F internal temp for a truly amazing steak!

Approximate Cooking Time: 35 min per pound

Internal Temperature: 125 deg F

Preparation and Serving Ideas:

Get the fire going for this one. A hotter fire helps melt that fat cap into the meat . No need to cook too slowly. Crank up the heat at the very end to add some extra flavor and get that fat flowing. If done right this will be your new favorite steak!

Approximate Cooking Time: 60 min per pound

Internal Temperature: 205 deg F

Preparation and Serving Ideas:

This can be cooked faster than your normal brisket due the extra brining and prep work. But low and slow is still the name of the game. As always, feel free to get that fire roaring at the end to help add some bark to its juicy bite.

Approximate Cooking Time: 40 min per pound

Internal Temperature: 135 deg F

Preparation and Serving Ideas:

Wrap the boneless lamb leg roast with cooking twine or pierce with metal skewers to help it stay together. Roast over medium heat until internal temp of 135 F is achieved.

Approximate Cooking Time: 35 min per pound

Internal Temperature: 130 deg F

Preparation and Serving Ideas:

Secure these beautiful racks of lamb with cooking twine. Cook with medium to high heat to obtain a beautiful crispy outside and perfectly medium rare inside. These will be a hit at every event!

Approximate Cooking Time: ALL DAY!

Internal Temperature: 150 deg F and start slicing

Preparation and Serving Ideas:

You can pick up these huge 30lb cones of restaurant style Gyro meat at many local wholesale stores like Gordon Food Service. Invite 40 of your closest friends over, get a fire going and slice off meat as it cooks for a snacking all day type of experience!

Approximate Cooking Time: 30 min per pound

Internal Temperature: 150 F one inch in, then start cutting first layer

Preparation and Serving Ideas: This is one of the most fun, festive, and iconic dishes to make. Stack those marinated layers of pork nice and tall. Its meant to be shaved off as the outer layers become cooked. This is an all day eating event.. Every couple of hours keep cutting more meat, making more tacos and having more fun!

Approximate Cooking Time: 60 min per pound

Internal Temperature: 200 F

Preparation and Serving Ideas: Low and slow for the first several hours until you reach an internal temp of about 200F. You want plenty of time for the fat and muscle to break down. Then get that fire nice and hot at the end to crisp up that outer layer.

Approximate Cooking Time: 2 hours

Internal Temperature: It is precooked so just cook until warm/hot inside

Preparation and Serving Ideas: This is a wonderful way to add layers of flavors and extra smoke to a basic store bought pre cooked spiral ham. Find your favorite glaze recipe, slather it, and start spinning. Slow roast it for a few hours until proper internal warmth and caramelization have occurred.

Approximate Cooking Time: 30 min per pound

Internal Temperature: 145 F

Preparation and Serving Ideas: This is one of our favorite meals and we tend to eat a lot so we often snake at least two of them on the spike. The marinade and flavor choices are endless and the cooking is very straight forward. A great beginner meal that you’ll quickly come back to.

Approximate Cooking Time: 40min per pound (2.5-3hrs)

Internal Temperature: 160-170 F

Preparation and Serving Ideas: Who can’t get enough of delicious smoked whole rotisserie chicken. These are so easy and inexpensive, you’ll want to get one spinning everyday. Just season with your favorite rub or you can also brine if you are feeling ambitious. Then keep medium heat next to it for about 2.5 to 3 hours for a perfectly juicy, smoky chicken.

Approximate Cooking Time: 40 min per pound

Internal Temperature: 160 F

Preparation and Serving Ideas: Impress your guests with an authentic chicken shawarma vertical cook. This paired with some really good flatbread, classic middle eastern toppings will please the crowds. Start cutting off of the outer layer as it approaches 160F and don’t forget to let is soak in the juices caught by the pan to ensure maximum flavor.

Approximate Cooking Time: 40min /lb (1.5 hours)

Internal Temperature: 175 F

Preparation and Serving Ideas: These little beauties never disappoint. Rub with olive oil and your favorite dry rub and herbs. Then stack and slow cook for about 1.5 hours. Good hens will surprise you by the amount of meat on them and the tenderness. Roast up your favorite vegetables on the side and be prepared for a gourmet meal

Approximate Cooking Time: 30-40 min/lb (breast versus whole)

Internal Temperature: 170 F

Preparation and Serving Ideas: Brine or just rub with oil and dry rub. Slow cook for 2-4 hours depending on size and be prepared for outstanding smoky flavors and tender meat. Don’t forget to pour some of that smoky juice from the pan to make gravy.