Nexgrill 730-0371, Инструкции по сборке и эксплуатации

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Bring marinade to boil on the
side burner in a saucepan.
Add remaining 1/3 c. 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 gas 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 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 rotis 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 rotis
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.
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 rotis
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.
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