Holiday Grilling Recipes

Mandarin Orange Upside Down Cake with Pecans

Spice Cake Mix

1 (15 oz) can mandarin oranges

1 1/2 cup crushed pecans

1 stick butter

1 cup brown sugar



Make cake as directed on box. Melt butter and pour on a non-stick cake pan. Sprinkle brown sugar over butter. Sprinkle pecans evenly over brown sugar. Lay mandarin oranges evenly over pecans. Pour cake mixture in pan. Cover pan with aluminum foil and place on grill for 30-35 minutes on low heat. Test with toothpick.

Beef Tenderloin on the Rotis

5-7 lb beef tenderloin
24 oz jar marinated mushrooms
4 Tablespoons Olive Oil
1/2 Cup Durkee Six Pepper Seasoning
1 Can French Onion Soup
3 Cans Beef consume

Rub tenderloin with olive oil then Six Pepper Seasoning. Place and secure on Twin Ealges Grill spit rod or on Primo Smoker. Combine mushrooms, soup and consume in rotis drip pan. Cook on Medium/High on rotis burner only for approximately 1 hour or Primo Smoker for 1 hour turning every 15 minutes.

Cranberry Glazed Pork Loin

2 lb. pork tenderloin
1 (16 oz) can whole berry cranberry sauce
1 Tablespoon Rosemary leaves
2 Tablespoons Olive Oil
1/2 teaspoon Thyme
Sea Salt & Pepper to taste
1 Tablespoon unsalted butter
1 Cup Port Wine
1/2 teaspoon Cornstarch

Trim pork loin of excess fat. Rinse and pat dry. Rub porkloin with 1 Tablespoon Olive Oil, salt and pepper. Combine 1/2 can of cranberry sauce, Rosemary, Thyme to use for basting. Grill porkloin evenly on medium-high heat for 15 minutes, basting frequently with sauce mixture. In a sauce pan, heat remaining olive oil, cranberry sauce and butter. Whisk in cornstarch and port wine. Bring to a boil for 1 minute. Spoon over sliced pork just before serving.

Pecan Crusted Salmon

1 1/4 cup pecan halves
2 Tablespoons Salmon and Seafood Seasoning
1/4 Cup Olive Oil
Parsley Flakes

Finely chop pecan halves. Mix pecans and salmon and seafood seasoning in a mixing bowl. Cut fresh salmon filets into four equal pieces. Cover salmon pieces with 1/4 c. olive oil. Coat each filet generously with pecan mixture. On Twin Ealges Grill or Primo Smoker, cook for 3-5 minutes on each side on medium to med-high heat. Top with parsley flakes. Serve immediately.

Grilled Butternut/Acorn Squash

1 Butternut or Acorn Squash
3 Tablespoons butter
2 Tablespoons Brown Sugar
Salt and Pepper
Ginger or Nutmeg

Slice squash in half lengthwise. Remove seeds. Spread butter on each half. Mix brown sugar, salt, pepper, ginger or nutmeg. Sprinkle mixture onto each side. On Twin Eagels Grill or Primo Smoker, grill on low to medium heat for 45 min to 1 hour, depending on size. Serve.

Maple-Orange Glazed Green Beans

2 Tablespoons Olive Oil
1 lb. green beans (fresh and snapped)
1 cup orange juice
1/2 cup Maple syrup
Salt to taste

On Twin Ealges Double Side Burner, heat 2 tablespoons of olive oil in a saute pan over medium heat. Saute 1 lb. green beans, turning frequently until hot throughout. Place hot green beans in a mixing bowl and set aside. Add 1 cup of orange juice and 1/2 cup maple syrup to the hot saute pan and simmer until the liquid is reduced to less than 1/4 cup. Pour the sauce over the green beans. Add salt to taste. Serve.