Chicken Rub, Beef Roast, Dijon Mustard Steaks

Chicken Rub

1 Tablespoon pepper or cracked peppercorn

2-4 Tablespoons salt 1/2 Tablespoon tarragon

Note: Measurements will vary due to sizes of the meat. As a rule, use 1-2 Tablespoons of rub ingredients per pound of food. For a 5 lb. chicken, use up to 12 Tablespoons of spices.

Beef Roast

1 5-pound boneless beef roast

Marinade

3/4 cup vegetable oil. 3/4 cup lemon juice

8-10 cracked black peppercorns

6-8 whole cloves garlic

1 sliced red onion

1 Tablespoon dry rosemary

Mix ingredients together and pour over desired meat portion. Allow to marinate overnight in the refrigerator, turning from time to time. This marinade is the best for most kinds of meat including venison and tougher cuts of meat. Place meat on Rotisserie Bar Assembly and insert into Rotisserie. Set timer for 2 1/4-3 1/4 hours or until done. The beef is cooked when the temperature is at least 145ºF on the meat thermometer.

* Dijon Mustard Steaks

The Dijon gives these small dinner steaks a distinctive flavor.

4 4-ounce beef KC/NY strip steaks, 1 1/4" thick 1/2 cup Dijon mustard

1 Tablespoon olive oil

1 Tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried thyme 1/2 teaspoon dried basil

Place the steaks in a shallow glass pan. Combine the mustard, oil, garlic and spices to make a thick sauce. Brush each steak with the mustard mixture and turn to coat both sides. Cover the steaks with plastic wrap and marinate in the refrigerator for 2-4 hours to blend the flavors. Place the steaks in the Adjustable Flat Basket and insert into Rotisserie. Discard any remaining sauce. Set the Timer for 14-30 minutes and cook until the meat is at least 145ºF. Serves 4.