Chicken Tandoori Style, Spare Ribs, Pork Roast

GRILL RECIPE SUGGESTIONS

CHICKEN TANDOORI STYLE

8 large chicken thighs or drumsticks

1 c. plain nonfat yogurt

½c. lemon juice 2 tsp. salt

½tsp. cayenne

½tsp. black pepper

½tsp. crushed garlic

½tsp. 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.

Use the rotisserie burner and 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

½c. honey

½c. vinegar

½c. 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. Prong meat hook down the length of spit and tighten. At the beginning of the rack and to its center, penetrate the second rib bone on the rack with the pointed end of the spit and push it between the meat skip a couple rib bones and continue the process until the entire rack is accordion pleated. Fasten the second meat hook into the rack. Place a pan under the ribs and baste frequently. 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 pork roast on the rod and test for balance. Light rotisserie burner. Turn control knob to high.

Baste with Apple Cider Vinegar sauce.

TURKEY

12 lb. turkey

Beer basting sauce: 1 can beer

12 oz. water

1 stick butter

1 tsp. salt

1 tsp. pepper

½tsp. garlic flakes 1 tsp. parsley

Thaw the bird completely. Wash inside out. Tie the legs and wings securely. Before placing the turkey on the rotisserie spit rod, light rotisserie burner and 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.