Boston Butt

Grilled Loin Roast with Apricots & Pecans

Jerk Pork Chops

Orange Glazed Pork Chops


Barbecued Ribs

Chinese 5-Spice Ribs

Grilled Loin Roast with Apricots & Pecans — A Big Easy Recipe

6 small apricots

1/2 cup chopped pecans

1/2 - 1 oz Praline liqueur

1/2 stick salted butter

1/2 cup brown sugar

dash of lemon juice

dash of GOG Mediterranean Rub

Peel and chop apricots; combine with other ingredients in a small sauce pan and bring to a simmer. Cook for about 3 mins, simmering, then remove from the heat.

Turn on the Big Easy Oil-less Turkey Fryer and let it warm up.

Half of a full Pork Loin (between 2 and 4 lbs.)

Butterfly the loin about 1/2 inch thick, then spoon 1/2 of the apricot sauce over one end of the roast, and roll it up tightly, using butcher’s twine to tie the roast back into a roll. Rub the outside of the roast with 1/4 cup GOG Mediterranean Rub and massage well.

Cross skewer the roast about a quarter of the way from one end in order to hang the meat from the basket in the Big Easy. Insert the basket into the Big Easy, making sure the meat is hanging in the middle of the cooker. Remove the meat when the internal temperature reaches 145 degrees. Place in a roasting pan, cover with foil, and let it rest for 5 mins. (the temp will rise another 5-10 degrees, depending on the mass of the roast).

Slice the roast into 1/2 inch slices, move to a serving platter, and top with the remaining apricot sauce. Garnish with pecans.

Menu Suggestions:

North African Sweet Potato Slices

Spring Asparagus with Bleu Cheese

Pineapple/Praline Upside Down Cake

Chef Barry and the generous people at Char-Broil sent us a Big Easy Oil-less Turkey Fryer to test drive. We have found it to be a great way to cook foods that need a fast, hot fire - and best of all: no oil! Here's one of our first recipes developed just for the Big Easy.
We first butterflied a half-loin, then filled it with chopped apricots and pecans with a Praline sauce. This is a great dish for an Easter party, or Mother's Day get-together.
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