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 - Tablespoon
Tsp - Teaspoon
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 Poultry 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 Poultry Rack or Meat Tower rotates freely without
touching the heating elements.
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Recipes
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