Regular Bar B Q Sauce
Great for whole chicken, lamb, beef or pork
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:
- Mix all ingredients in a saucepan. Bring to a boil 1-2 minutes and then 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. (N.B. Cook as per chart Page 6)
Red Wine Sauce
4 chicken breasts (skinless and boneless) or 2 Lbs. roast of lamb (boneless)
1 cup red wine
3-4 oz red tomato paste
2 TBSP olive oil
Sauce preparation:
- Stir in wine with tomato paste and then olive oil. Use whisk to mix evenly in a
stirring motion. Separate sauce, 75% for marinade (from 3-24 hours covered in the
refrigerator) and balance 25% for basting - baste every 20 minutes during cooking.
- Pierce each chicken breast on the Meat Tower with breasts in an upward position.
- Or pierce lamb on Meat Tower
* Remember to place food on accessories outside the Rotisserie.
•
Check to ensure that the Meat Tower rotates freely without touching the heating
elements. (N.B. Cook as per chart Page 6)
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