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Regular
Bar B Q
Sauce
Great
for
whole chicken, lamb,
beef or
pork
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:
-
Mix
all
ingredients
in
a saucepan. Bring
to
a boil
1-2
minutes and then
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. (N.B. Cook as
per chart
Page
6)
Red
Wine
Sauce
4
chicken breasts (skinless and boneless)
or 2
Lbs. roast
of
lamb (boneless)
1
cup red
wine
3-4 oz
red tomato paste
2
TBSP olive
oil
Sauce
preparation:
-
Stir
in
wine
with
tomato paste and then olive oil.
Use whisk
to
mix evenly
in
a
stirring motion.
Separate sauce, 75%
for
marinade (from 3-24 hours covered
in the
refrigerator) and balance 25%
for
basting
-
baste every 20 minutes during
cooking.
-
Pierce each chicken breast on
the
Meat Tower
with
breasts
in
an upward position.
-
Or pierce lamb on Meat Tower
* Remember
to
place
food on
accessories outside
the
Rotisserie.
•
Check
to
ensure
that the Meat
Tower rotates
freely without
touching
the heating
elements. (N.B. Cook as
per chart
Page
6)
8
11
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