Nexgrill G4NEXDX Operating Instructions Manual page 18

BEEF AND LAMB KEBABS
Serve 4
250 g boneless sirloin or beef cut into
25 mm cubes
250 g boneless loin of lamb cut into
25 mm cubes
2/3 cup water, divided
¼ cup chopped onion
2 tbs. soy sauce
¼ cup vegetable oil, divided
1 tbs. dark brown sugar
1 tbs. fresh lemon juice
2 cloves garlic, minced
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. ground turmeric
1/8 tsp. ground red pepper
1/8 tsp. ground ginger
1 red pepper cut into chunks
1 large banana, cut into chunks
8 small mushrooms
1/3 cup smooth peanut butter
About ½ hour before cooking, melt the
butter. Place each corn on a heavy-duty
foil. In a bowl, combine remaining
ingredients. Mix well. Brush 1-1/2 tsp.
Butter mixture over each ear. Close foil
and fold up ends to seal. Place on the
grill. Cook, turning packets occasionally
10 to 12 minutes or until cooked
through. Bring marinade to boil on the
side burner in a saucepan. Add
remaining 1/3 cup water and peanut
butter. Stir to blend. Heat through. If
sauce gets too thick, add 1 tbs. water.
Serve sauce with kabobs.
EGGPLANT CAVIAR
1 large eggplant
2 tbs. olive oil
2 tbs. wine vinegar
2 tbs. finely chopped onion
½ clove garlic, minced
1 medium tomato, chopped salt and
pepper
Roast eggplant on grill over medium
flame, turning occasionally until
thoroughly cooked. This may take 30
minutes. Remove from grill and cool for
handling. Strip off the skin and chop
eggplant finely. Add all the seasonings.
Chill thoroughly and serve on toast.
CHICKEN TANDOORI STYLE
8 large chicken thighs or drumsticks
1 cup plain nonfat yogurt
½ cup lemon juice
2 tsp. salt
½ tsp. cayenne
½ tsp. black pepper
½ tsp. crushed garlic
½ tsp. grated ginger
1 tbs. corn oil
Combine all the ingredients in a large
mixing bowl and marinate the chicken
for 8 hours in the refrigerator. Drain the
chicken and spread on the spit running
the rod on the fleshier side of the bone.
Roast using the rotisserie burner. Cook
on medium high heat for 40 minutes
basting occasionally with the remainder
of the marinade mixture. Serve with
sliced onions and lemon wedges.
SPARE RIBS
Marinade:
1 cup soy sauce
½ cup honey
½ cup vinegar
½ cup dry sherry
2 tsp. chopped garlic
2 tsp. sugar
1 cup water
1 chicken bouillon cube
1 can beer for basting sauce
Marinade ribs for 3 hours. Use
marinade for basting by adding beer to
it. Place pan under the ribs and baste
frequently. To cook ribs select lean,
meaty ribs and accordion pleat them
with your spit. Slide four prong meat
hook down the length of spit and tighten.
18
At the beginning of the rack and to its
center, penetrate the second rib with
the pointed end of the spit and push it
between the meat. Skip a couple and
continue the process until the entire
rack is accordion pleated. Fasten the
second meat hook into the rack. Turn
your rotisserie burner on high. Roast for
50 minutes or until done.
PORK ROAST
Apple cider vinegar basting sauce:
1 cup apple cider vinegar
175 mL water
½ stick butter
Salt, pepper, parsley and garlic
seasoning
60 mL lemon juice
4.5 kg pork roast
Time: 1-1/2 hours to 2 hours
Bring pork to room temperature before
placing it on the spit rod. Place on the
rod and test for balance. Light rotisserie
burner. Turn control knob to high. Use
the above basting sauce for rotissing.
TURKEY
5.5 kg turkey
Beer basting sauce:
1 can beer
340 mL water
1 stick butter
1 tsp. salt
1 tsp. pepper
½ tsp. garlic flakes
1 tsp. parsley
Thaw the bird completely. Wash inside
out. Securely tie the legs and wings.
Light rotisserie burner. Turn to high.
Combine all the ingredients for basting
sauce in a shallow pan. Place it under
the turkey 15 to 20 minutes. Cook for
approximately 3 hours. The basting
sauce combined with turkey drippings
makes a delicious gravy.