Sometimes, products come along that revolutionize an aspect of your life. Have trouble parallel parking? There are now cars that take care of this task for you – no hands required! Get lost all the time? A GPS can prove to be a life saver. The hot new product in grilling is the Primo porcelain grill, and it is truly a revolution! Unlike traditional metal grills, the Primo is based on the ancient Japanese tradition known as Kamado. In this 2000 year old method, heat is trapped and stored in the thick walls and dome of the kamado oven creating a unique environment of moist, even heat around and above the grill surface. Because heat is radiant, as well as direct from the coals below, food not only crisps, browns, sears, and/or smokes but it stays moist and tender. The thick walls surrounding the cooking area create a consistency of temperatures that further contributes to the succulence of all food cooked in the Kamado style. It uses natural lump charcoal to grill, roast, and smoke food year round thanks to the high-tech material. It makes the grill resistant to any changes in temperature, thus allowing you to cook without worrying about rain or snow. You get an even, moist, and delicious cook every time! The owner’s manual even comes with great recipes for your Primo, like the ones below! Experience ancient Japanese techniques transformed with modern, state-of-the-art grilling technology, and you will never go back to traditional grilling again!

Puerco Adobo

Ingredients:

2 lb pork tenderloin(s)

12 oz. jar of jalapeno  peppers, undrained
4 Tbs. oregano

4 clove garlic, chopped
2 tsp. ground Cumin

4 tsp. cider or red wine vinegar

4 Tbs. olive oil

1 tsp. black pepper

½ tsp. salt

Preparation Directions:

1. Combine all the ingredients, except the pork, in the blender or food processor.
2. Place the pork tenderloin in a large plastic food storage bag, or glass dish and immerse in the marinade from the blender.
3. Cover and marinate in refrigerator 4-24 hours.

Cooking Directions:

1. Combine all the ingredients, except the pork, in the blender or food processor.
2. Place the pork tenderloin in a large plastic food storage bag, or glass dish and immerse in the marinade from the blender.
3. Cover and marinate in refrigerator 4-24 hours.

1. Let the tenderloin sit out when you start your cooker, to get to room temperature.
2. Fire up the Primo grill and bring it up to 300-325. A light wood, like apple or cherry would be appropriate to the delicate nature of the pork, or no wood at all. Up to you.
3. Stabilize temperature, and place pork on, direct.
4. Turn after ten minutes & spoon on some of the reserved marinade.
5. Repeat after ten minutes on other side.
6. Now’s the time to throw on any veggies you’d like to cook, too.
7. Keep an eye on your temps, and pull your tenderloin off when internal temp hits 145-150, lower if you like a little more pink in the middle.

Baked Bananas Balinese

Ingredients:

½ cup butter (room temp; not melted)

¾ cup Brown Sugar, firmly packed

1 tsp. Cinnamon

½ cup Walnuts or Pecans, finely chopped (pieces size of small pea)

1-2 Tbs. Liqueur of Choice (brandy or rum seems best)

1 cup Heavy Whipping Cream, whipped and chilled

8 Bananas, large and Yellow, with a little green on skins

1 tsp. Vanilla Extract

¾ cup Coconut (sweetened, flaked)

1 qt. Vanilla Ice cream

Preparation Directions:

1. Put the grid accessory in the grill.
2. While charcoal is heating up to 350 F temp, stir together butter, brown sugar, walnuts, coconut, vanilla, liqueur, and cinnamon in medium mixing bowl until well-combined. Note: this topping may be made up to 2 days ahead, covered and refrigerated.
3. Cut stem ends off bananas.
4. Carefully cut bananas into even halves lengthwise. Do not peel them.
5. Place cut bananas on baking sheet, skin side down.

Cooking Directions:

1. Spread topping on banana halves, allowing about 2 Tablespoons per banana half.
2. When bananas have been topped and grill is at 350 F, place halves on grid, skin side down, leaving ½ inch space around each.
3. Close lid. Top vent should be quarter way open. Bottom vent open about ¼ to ½ inch. Temp is forgiving with this recipe but should keep a range between the 325-350. Cook 17-20 minutes. Finished bananas will pull slightly away from sides of skins and coconut will be slightly crispy. Skins will be dark brown. Do not let coconut blacken. A little charring around edges is okay.
4. Remove bananas with long spatula.
5. Allowing 2 halves per serving, place on plate and top with scoop of ice cream, dollop of whipped cream and an additional dusting of cinnamon, if desired.