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Recipes
In this
recipe guide, we suggest
what
sauces are best
for
chicken
or
various types
of
meat
but
your own taste preferences
will
be
the final
judge
of
which meats
to
choose.
Sauce
or marinade?
We define a sauce as a mixture
of
ingredients brushed
or
poured
on the food
a
few
minutes before cooking
or for
basting during
cooking.
A
sauce becomes a marinade when
the
food is allowed
to
soak
in it from 3-24
hours,
covered,
in
the
refrigerator.
•
Only a whole uncut chicken
with
skin is never
to
be marinated
as the skin may
burn
in the
cooking process
-
whole chicken should be basted only during
the
last
40
minutes
of cooking!
Measurement Guide
TBSP
-
T
ablespoon
Tsp
-
T
easpoon
Our favorite
-
Garlic Lovers
Bar B Q
Sauce
Great
for
whole chicken, lamb,
beef or
pork
1-5
crushed cloves
of
garlic
1/3
cup catsup
2 1/2
TBSP
honey
2
TBSP
water
1
TBSP
vinegar (white
or
red)
1 1/2
Tsp
A1 Sauce
1/3
Tsp
chilis (powdered
or
crushed)
Sauce
preparation:
-
Crush the garlic and mix into all ingredients. Bring to a boil 1-2 minutes in a saucepan
and
turn
off
heat.
-
Mixture should thicken somewhat. Separate sauce into 2 bowls
-
one for sauce and one
as
a table serving.
For whole
chicken use
P
oultry
Rack
and
brush
on
during
last 40
minutes
of
cooking
-
repeat 2
-3
times.
For meat use
Meat
Tower. Soak
in
sauce a few minutes before piercing on Meat Tower,
and baste during cooking (several times evenly spaced time). Reheat serving sauce
and
serve as table
serving.
* Remember
to
place
food on
accessories outside
the
Rotisserie.
* Excellent as
a
marinade
for
meats
.
•
Cooked birds are more crispy when properly dried.
To prepare a bird, place under
cold
running water, then shake
out to
remove excess water, and
finally pat
dry
with
absorbent paper
towels.
•
Check
to
ensure
that the
P
oultry
Rack
or Meat
Tower
rotates freely
without
touching the heating
elements.
4
Recipes
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