GRILL COOKING CHART
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.
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
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. 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:
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
½tsp. 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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