TUCKER COOKER

Here is the recipe

The Test Kitchen

Grilled Top Sirloin Roast

6 Garlic Cloves
2 Tablespoons Rosemary
4 Teaspoons Salt
1 Tablespoon Black Pepper

Cut the strings off

Rub the Mixture in the Roast

Wrap in Plastic Wrap

Let sit in Fridge for 18 - 24 Hours

Put it on High Heat Initaally

After about 10 Minutes Flip, continue until every side is browned

Put Meat in Aluminum Pan With Holes in Bottom

Put the Meat on the Cool Side of the Grill, Lower Temperature, For 40 -
60 Minutes

After 20 Minutes Turn Pan Around So That The Other Side of The Meat
Is Facing the Heat

Hold the Meat at 80 Defrees to 122 Degrees as long as possible

After 40 Minutes Take it Off the Grill and Let It Rest For About 20
Minutes

When Internal Temperature is at 125 Degrees it is Medium Rare
After 20 minutes Spin Pan Around

Last night I tried two recipes from Americas Test Kitchen. One was the Grilled Top Sirloin Roast. The day before I did as they said, rub in the spices and wrap in plastic wrap then back in the refrigerator for 24 hours. I got a chimney started and took the roast out of the fridge to warm a little. Then  I put some unlit coals on the Adjustable Rack so that the coals from the chimney would keep a consistent temp as they were burning. Once I put the lit coals on the rack, I let the grates get hot. I then put the roast on to brown on each side. Once it was browned I then put it on the cooler side of the grates. It is supposed to hold an internal temperature between 80 and 120 degrees as long as possible. I put the probe in so I could watch the temperature to make sure it stayed between the 80 and 120 long enough to break down collagen, or connective tissue. I was aiming for a temperature of 125, medium rare. I put the probe in so I could watch the temperature to make sure it stayed within that range long enough to break down collagen or connective tissue. So when I put the probe in it was already at 134 degrees, wow that was fast. I took it off and let it rest for about twenty minutes. The flavor was good, but it was tough. It was my fault that it got to be that way. I will try it again, now that I have a better understanding of how.
I also tried the Smashed Potato recipe. It called for seasoning with Thyme, salt and pepper. I really didn't like the Thyme. I would rather have a mashed potato or a baked potato. No, I don't believe I will try that one again.

http://www.flickr.com/photos/organize/?start_tab=sets

Using the Tucker Adjustable Rack, lowered a little, grilled chicken has a great smoke flavor. I used skinned and deboned chicken breasts. Rubbed with olive oil and sprinkled with my favorite chicken rub they were very good and moist. Flip them once and you'll get great grill marks. This is one evry good use of the adjustable Rack, lower if it gets too hot or raise for more heat.

http://www.flickr.com/photos/tuckercooker/sets/72157629251877089/

This is a very good burger

This bacon cheeseburger has the bacon and cheese stuffed inside the patty. A little surprise for a great tasting burger. This recipe comes from Janis Novak.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Makes 3 big burgers
Ingredients:

1 1/2 pounds ground beef
1 cup shredded cheddar cheese
1/2 large onion diced
1/4 pound chopped, crisp cooked bacon
1/2 teaspoon Spike (or seasoned salt)
2 tablespoon beer

Preparation:
Combine bacon, onion, cheddar cheese and set aside. Combine beef, spike and beer, mix thoroughly, the shape into 6 thin patties. Put bacon/onion/cheese mixture on 3 patties. Top with remaining patties and press edges to seal. Grill, broil or pan fry until well done, about 4 minutes per side.