rec tec grill RT-700 Owner's Manual page 27

Marinade Mix
1/3 cup hoisin sauce
1/4 cup white wine vinegar
1 cup soy sauce
2 tablespoons sriracha sauce
1 tablespoon pressed and minced fresh garlic
1.5 cups brown sugar
1. Marinate boneless, skinless chicken thighs in marinade mix for 6-12 hrs.
2. Fire up your REC TEC and set to 400ºF.
3. Remove chicken from marinade and season with Jody's Asian Persuasion.
4. Place chicken thighs on REC TEC and cook until an internal temperature of 165ºF is achieved
in thickest part of thigh.
5. Remove from REC TEC and let sit 10-15 minutes before serving.
Thighs should take approx. 45-60 minutes.
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Ingredients:
1 cup butter, divided (2 sticks)
1 cup light brown sugar
15¼oz can of pineapple slices in juice
7 maraschino cherries
15¼oz box of super moist butter cake mix
3 eggs
1. Fire up your REC TEC and set to 325ºF.
2. In a well seasoned 15½" cast iron skillet, heat ½ cup butter and brown sugar over med heat until
butter is melted then remove from heat.
3. Drain pineapple juice from can into a measuring cup and add enough water to make a cup of
liquid. Add to cake mix in a large bowl with eggs and a ½ cup of butter. Mix well and set aside
4. Place drained pineapple rings and cherries in the bottom of the skillet on top of the melted
butter/sugar mixture.
5. Top with cake batter.
6. Bake in the REC TEC at 325ºF for 50 to 60 minutes or until a toothpick inserted in the center
comes out clean.
7. Immediately cover pan with a platter and invert. Serve with vanilla ice cream and enjoy!
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1. Rim a glass with Durty Gurl Bloody Mary Rub
2. Add ice, vodka, Durty Gurl Bloody Mary Mix,
3. Stir or shake.
4. Sprinkle a little more seasoning and ENJOY!
Jody's Asian Chicken Thighs
REC TEC Pineapple Upside Down Cake
REC TEC Bloody Mary
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