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Recipes
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Roast Chicken with Lemon Herb Rub |
Minced rind of 2 lemons
5 cloves garlic, minced
1 tablespoon, dried thyme, finely crumbled
2 teaspoons dried rosemary, finely crumbled
2 teaspoons dried sage leaves, finely crumbled
1 3-1/2 to 4 pound whole chicken
Salt and freshly ground pepper |
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In a small bowl or with a mortar and pestle combine lemon, garlic, and herbs to
form a slightly moist paste. Wash the chicken and dry thoroughly, inside and out.
Loosen the skin across the breast and then down around the leg and thigh using a
chopstick or your fingers. Work the seasoning mixture under the skin and into the
meat of the breasts, legs and thighs and all over the outside skin as well. Season
the cavity of the chicken with salt and pepper. Using an Elastic Food Tie , truss
the chicken. Place the chicken on the Spit Rods for 55 to 60 minutes or until the
internal temperature reaches 170 degrees F on the instant thermometer inserted in
the thigh meat. Remove chicken and cut into pieces and serve. (Tip: If you are rotating
two chickens at a time, skewer them side by side on the Spit Rods and increase the
time to 1 ½ hours.) Serves 3 to 4. |
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Brine-Soaked Roast Turkey |
1 cup salt
2 gallons cold water
1 12 to 15 pound turkey
2 tablespoons melted butter |
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Dissolve the salt in water in a large stock pot or clean bucket. Remove giblets,
neck and tail piece from turkey cavity. Rinse turkey thoroughly and place in the
brine. Refrigerate turkey in brine for 8 to 12 hours. Remove turkey from the brine
and rinse inside and out for several minutes to remove all salt. Thoroughly pat
turkey dry and truss. Brush with melted butter. Rotate the turkey on the Spit Rods
for 12 to 15 minutes per pound or until the internal temperature reaches 180 degrees
F on the instant thermometer inserted in the thigh meat. Let the turkey rest for
10 minutes. Carve as usual and serve. Serves 10 to 12. |
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Lemon Dill Salmon Steaks |
4 Large or 6 Medium Salmon Steaks
¼ Cup Fresh Lemon Juice
3 Tablespoons Olive Oil
1 Tablespoon Minced Fresh Dill or 1 Teaspoon Dry Dill Weed
½ Teaspoon Salt
½ Teaspoon White Pepper |
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In a small bowl add all ingredients except the salmon. Brush on both
sides of the salmon, wait 5 minutes and repeat. Place the salmon
steaks in the Rotisserie Basket Accessory. Cook for 15 to 20
minutes. Serve one salmon steak per person. |
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Marinated Top Sirloin Steak |
One 1 ¾ to 2 Pound Sirloin Steak
½ Cup Ketchup
2 Tablespoons Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Brown Sugar
1 Clove Garlic, Minced
½ Teaspoon Chili Powder
Salt and Pepper to Taste |
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In a flat baking dish stir together the ketchup, soy sauce, Worcestershire
sauce, brown sugar, garlic, chili powder, salt and pepper. Add the steak and
turn to coat. Cover and marinate in the refrigerator for 2 to 8 hours.
Remove the steak from the marinade. Place the steak in the Flat Standard
Basket. Tighten lid and cook for 18 minutes for rare or 25 minutes for medium.
If the steak is not brown enough, position the Basket facing the Heating
Element and turn the switch to “Pause-to Sear” for 2 to 3 minutes per side.
Remove and slice thinly across the grain. Serves 4. |
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Mustard-Brown Sugar Glazed Pork Chops |
Three or Four 1 Inch Thick Center Cut Pork Chops
½ Cup Brown Sugar
¼ Cup Dijon Mustard
Pinch Each of Dried Thyme and Dried Sage |
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Pat pork chops dry with a paper towel. Stir together mustard, thyme and sage.
Coat pork chops well with the herb mustard. Press brown sugar into the herb
mustard. Place the pork chops in the Rotisserie Basket for 30 to 35 minutes
or until cooked through. If not brown enough, position the Basket facing the
Heating Element and turns the switch to “Pause-to-Sear” for 2 to 3 minutes on
each side. Serves 3 to 4. |
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