Burgers

DIRECTIONS

This recipe was created using The Big Easy and it can be prepared on just about any grill - either with a rotisserie or with careful attention to use of direct and in-direct heat as well as regular turning of the roast to ensure all sides receive equal heat.

Preparation
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. Butterfly the loin about ½ inch thick, then spoon ½ 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 ¼ cup GOG Mediterranean Rub and massage well. Cross skewer the roast about ¼ of the way from one end in order to hang the meat from the basket in the Big Easy.

Method
Insert the cooking basket in The Big Easy, making sure the meat is hanging in the middle of the cooker. Turn on the cooker, place lid on top for about the first 1/3 of the estimated cooking time or until the top of the roast is browning, remove lid and you can reduce the control knob setting to about half-way between off and on full. Monitor the internal temperature and remove the meat when the internal temperature reaches 140F degrees. Place in a shallow pan, cover with foil, and let it rest for at least 15 mins. (the temp will rise another 5-10 degrees, depending on the mass of the roast). Slice the roast cross grain into ½ inch slices, move to a serving platter, and top with the remaining apricot sauce. Garnish with pecans.

Thanks to http://www.girlsonagrill.com/ for their contribution as guest chefs and writers.