Table of Contents
Advertisement
CHICKEN TANDOORI STYLE
8 large chicken thighs or
drumsticks
1 c. plain nonfat yogurt
½ c. 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.
Rotis 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 c. soy sauce
½ c. honey
½ c. vinegar
½ c. dry sherry
2 tsp. chopped garlic
2 tsp. sugar
1 c. 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. 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. Rotis for 50
minutes or until done.
PORK ROAST
Apple cider vinegar basting sauce:
1 c. apple cider vinegar
6 oz. water
½ stick butter
Salt, pepper, parsley and garlic
seasoning
2 oz. lemon juice
10 lbs. 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 rotis burner. Turn
control knob to high. Use the
above basting sauce for rotissing.
Grill Recipe Suggestions
TURKEY
12 lb. turkey
Beer basting sauce:
1 can beer
12 oz. 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.
continued
47
Hide quick links:
Advertisement
Table of Contents
