Full Product Manual

Grill R eci p e S ugg es t i on c ont i nued
FA JI TA S
1 - 1/2 l b. f l an k s tea k o r boned c h ick en
b r ea s t s
2 tb s . o il
½ c up lim e j u ic e
½ t s p. s a l t
½ t s p. c e l e ry s a l t
¼ t s p. ga rlic po w de r
½ t s p. peppe r
¼ t s p. o r egano
¼ t s p. c u mi n
Fl ou r to r t ill a s l e m on
Pound f l an k s tea k to ¼ i n c h th ick ne ss
o r f l atten c h ick en b r ea s t s . Mix o il , lim e
j u ic e and s ea s on i ng s i n a zi p l o ck bag.
Add m eat and s ha k e bag to c oat the
m eat. R ef ri ge r ate o v e r n i ght o r at l ea s t
6 to 8 hou rs . Wr ap to r t ill a s i n fo il .
R e m o v e m eat f r o m m a ri nade. C oo k on
a p r eheated ga s g rill fo r 5 to 8 mi nute s
on ea c h si de. W h il e m eat is c oo ki ng,
heat to r t ill a s on g rill . S lic e m eat a cr o ss
g r a i n i n th i n slic e s . P l a c e on hot p l atte r .
Squee z e l e m on j u ic e o v e r . Wr ap m eat
and an y of the fo ll o wi ng topp i ng s i n
to r t ill a s : c hopped to m atoe s , gua c a m o l e,
s ou r cr ea m , ta c o s au c e.
B EE F AND LAMB KAB O B S
Se rv e 4
c ube s
c ube s
2/3 c . w ate r , d ivi ded
¼ c . c hopped on i on
2 tb s . s o y s au c e
¼ c . v egetab l e o il , d ivi ded
1 tb s . da rk b r o w n s uga r
1 tb s . f r e s h l e m on j u ic e
2 cl o v e s ga rlic , mi n c ed
¼ t s p. g r ound c u mi n
¼ t s p. g r ound c o ri ande r
¼ t s p. g r ound tu rm e ric
1/8 t s p. g r ound r ed peppe r
1/8 t s p. g r ound g i nge r
1 r ed peppe r c ut i nto c hun ks
1 l a r ge banana, c ut i nto c hun ks
8 sm a ll m u s h r oo ms
1/3 c . sm ooth peanut butte r
In b l ende r , p r o c e ss 1/3 c . w ate r , on i on,
s o y s au c e, 2 t s p. o il and the ne x t 8
i ng r ed i ent s unt il sm ooth. Pou r o v e r
m eat c ube s and m a ri nate about 4
hou rs , tu r n i ng o cc a si ona lly . Dr a i n and
sk e w e rs a l te r nate ly th r ead m eat,
peppe r , banana and m u s h r oo ms .
P r eheat g rill . B r u s h the k abob s wi th o il .
G rill 7 - 8 mi nute s ea c h si de.
B ri ng m a ri nade to bo il on the si de
bu r ne r i n a s au c epan. Add r e m a i n i ng
1/3 c . w ate r and peanut butte r . St ir to
b l end. H eat th r ough. If s au c e get s too
th ick , add 1 tb s . w ate r . Se rv e s au c e
wi th k abob s .
EGGP LANT CA VI AR
1 l a r ge eggp l ant
2 tb s . o liv e o il
2 tb s . wi ne vi nega r
2 tb s . f i ne ly c hopped on i on
½ cl o v e ga rlic , mi n c ed
1 m ed i u m to m ato, c hopped s a l t and
peppe r
R oa s t eggp l ant on ga s g rill o v e r
m ed i u m f l a m e, tu r n i ng o cc a si ona lly
unt il tho r ough ly c oo k ed. T h is m a y ta k e
30 mi nute s . R e m o v e f r o m g rill and c oo l
fo r hand li ng. St ri p off the ski n and c hop
eggp l ant f i ne ly . Add a ll the s ea s on i ng s .
C h ill tho r ough ly and s e rv e on toa s t.
CH I CK E N TAND OO R I S T Y L E
8 l a r ge c h ick en th i gh s o r d r u ms t icks
1 c . p l a i n nonfat y ogu r t
½ c . l e m on j u ic e
2 t s p. s a l t
½ t s p. c a y enne
½ t s p. b l a ck peppe r
½ t s p. cr u s hed ga rlic
½ t s p. g r ated g i nge r
1 tb s . c o r n o il
C o m b i ne a ll the i ng r ed i ent s i n a l a r ge
mixi ng bo wl and m a ri nate the c h ick en
fo r 8 hou rs i n the r ef ri ge r ato r . Dr a i n the
c h ick en and s p r ead on the s p i t r unn i ng
the r od on the f l e s h i e r si de of the bone.
R oa s t u si ng the r ot iss e ri e bu r ne r . C oo k
on m ed i u m h i gh heat fo r 40 mi nute s
ba s t i ng o cc a si ona lly wi th the r e m a i nde r
of the m a ri nade mix tu r e. Se rv e wi th
slic ed on i on s and l e m on w edge s .
SP AR E R I B S
M a ri nade:
1 c . s o y s au c e
½ c . hone y
½ c . vi nega r
½ c . d ry s he rry
2 t s p. c hopped ga rlic
2 t s p. s uga r
1 c . w ate r
1 c h ick en bou ill on c ube
1 c an bee r fo r ba s t i ng s au c e
M a ri nade ri b s fo r 3 hou rs . Us e
m a ri nade fo r ba s t i ng b y add i ng bee r
to i t. P l a c e pan unde r the ri b s and
ba s te f r equent ly . T o c oo k ri b s s e l e c t
l ean, m eat y ri b s and a cc o r d i on p l eat
the m wi th y ou r s p i t. S li de fou r p r ong
m eat hoo k do w n the l ength of s p i t and
t i ghten. At the beg i nn i ng of
the r a ck and to i t s c ente r , penet r ate
the s e c ond ri b wi th the po i nted end of
the s p i t and pu s h i t bet w een the m eat.
S ki p a c oup l e and c ont i nue the
p r o c e ss unt il the ent ir e r a ck is
a cc o r d i on p l eated. F a s ten the s e c ond
m eat hoo k i nto the r a ck . T u r n y ou r
r ot iss e ri e bu r ne r on h i gh. R oa s t fo r 50
mi nute s o r unt il done.
PO RK R O A S T
App l e ci de r vi nega r ba s t i ng s au c e:
1 c . app l e ci de r vi nega r
6 o z . w ate r
½ s t ick butte r
Sa l t, peppe r , pa rsl e y and ga rlic
s ea s on i ng
2 o z . l e m on j u ic e
10 l b s . po rk r oa s t
Tim e: 1 - 1/2 hou rs to 2 hou rs
B ri ng po rk to r oo m te m pe r atu r e
befo r e p l a ci ng i t on the s p i t r od. P l a c e
on the r od and te s t fo r ba l an c e. L i ght
r ot iss e ri e bu r ne r . T u r n c ont r o l k nob to
h i gh. Us e the abo v e ba s t i ng s au c e fo r
r ot issi ng.
TURK EY
12 l b. tu rk e y
Bee r ba s t i ng s au c e:
1 c an bee r
12 o z . w ate r
1 s t ick butte r
1 t s p. s a l t
1 t s p. peppe r
½ t s p. ga rlic f l a k e s
1 t s p. pa rsl e y
T ha w the b ir d c o m p l ete ly . W a s h
i n si de out. Se c u r e ly t i e the l eg s and
wi ng s . L i ght r ot iss e ri e bu r ne r . T u r n to
h i gh. C o m b i ne a ll the i ng r ed i ent s fo r
ba s t i ng s au c e i n a s ha ll o w pan. P l a c e
i t unde r the tu rk e y 15 to 20 mi nute s .
C oo k fo r app r o xim ate ly 3 hou rs . T he
ba s t i ng s au c e c o m b i ned wi th tu rk e y
d ri pp i ng s m a k e s a de lici ou s g r a vy .