glen-canyon 720-0026-lp Benutzerhandbuch

½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas
Lemon

Pound flank steak to ¼ inch thickness
o

asts. Mix oil,

nings in a zip lock

ake bag to coat

night or at

least 6 to 8 hours. Wrap tortillas in foil.
R

de. Cook on

8 minutes

hile meat is cooking,

heat tortillas o grill. Slice meat across

able oil, divided

pper

chunks

nks

1/3 c. water,

. oil and the

til smooth.

es and

, turning

wers

pper,

. Preheat

with oil.

Bring marinade to boil on the side
burner in a saucepan. Add remaining
1/3 c. water and peanut butter. Stir to
blend. Heat through. If sauce gets too
thick, add 1 tbs. water. Serve sauce
with kabobs.

EGGPLANT CAVIAR
1 large eggplant
2 tbs. olive oil

lant on gas grill over

g occasionally

d. This may take

ill and cool

f the skin and chop

easonings.

n toast.

e
n

rator. Drain the

t running

shier side of the bone.

burner. Cook on

for 40 minutes

with the remainder

de mixture. Serve with

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

and

econd rib

spit and

tisserie

and

eries

completely. Wash inside

legs and wings.

ey on the

it rod, light rotisseries

to high. Combine all the

or basting sauce in a

lace it under the turkey

utes. Cook for

3 hours. The basting

auce combi ed with turkey drippings

icken bre

r flatten c

mejuice and easo

ag. Add meat and sh

e over

e meat. Re rigerat

emove meat from marina

pre-heated g s grill for 5 to

side. W

n each

grain in thin slices. Place on hot platter.
Squeeze lemo

. Wrap meat

and any of t e following toppings in
tortillas: chopped tomatoes,
guacamole, sour cream, and taco
sauce.

BEEF AND LAMB KABOBS

Serve 4
½ lb. boneless sirloin or beef cut into
1” cubes
½ lb. boneless loin of lamb cut into 1”
cubes
2/3 c. water, divided
¼ c. choppe onion
2 tbs. soy sauce
¼ c. veget

n juice over

1 tbs. dark brown sugar

sh l

on juice

1 tbs. fre

2 cloves garlic, minced
¼ tsp. groun cumin

¼ tsp. ground coriander
¼ tsp. groun turmeric

d
n

1/8 tsp. grou d red pe
1/8 tsp. ground ginge

nto

1 red pepper cut i

1 large banana, cut into chu
8 small mushrooms

/3 c. smooth eanut butte

In blender, process
onion, soy sauce, 2 tsp

next 8 ingredients u
Pour over

meat cub

ours

2 tbs. wine vinegar
2 tbs. finely chopped onion
½ clove garlic, minced
1 medium tomato, chopped salt and
pepper

oast eggp

tighten. At the beginning of the rack
to its center, penetrate the s

ith the pointed end of the

w
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
rotisserie burner on high. Rotisserie 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

0 lbs. pork roast

R
medium flame, turnin

ooke

until thoroughly c

move from gr

30 minutes. Re
for handling. Strip of
eggplant finely. Add all the s

ve o

Chill thoroughly and ser

CHICKEN TANDOORI STYLE

8 large chicken thighs or drumsticks
1 c. plain nonfat yogurt
½ c. lemon juice
2 tsp. salt
½ tsp. cayenne
½ tsp. black pepper
½ tsp. crushed garlic

tsp. grated ginger

1

Time: 1-1/2 hours to 2 hours
Bring pork to room temperature

before placing it on the ro

on the rod

1 tbs. corn oil

spit rod. Place

test for balance. Light rotiss

Combine all the ingredients in a larg

te the chicke

burner. Turn control knob to
high. Use the above basting

mixing bowl and marina

refrige

for 8 hours in the

d spread on the spi

sauce for rotissing

URKEY

chicken an

the rod on the fle

12 lb. turkey

Rotis using the rotis

Beer basting sauce:
1 can beer
12 oz. water
1 stick butter
1 tsp. salt
1 tsp. pepper
½ tsp. garlic flakes

tsp. parsley

medium high heat

lly

basting occasiona

f the marina

o
sliced onions and lemon wedges.

SPARE RIBS

Marinade:

c. soy sauce

Thaw the bird

½ c. honey
½ c. vinegar
½ c. dry shZerry
2 tsp. chopped garlic
2 tsp. sugar

c. water

out. Securely tie the

cing the turk

marinate about 4 h
occasionall . Drain and reserve

Before pla

rotisserie sp

marinade. On to four 12” ske

meat, pe

alternately thread
banana and mushrooms
grill. Brush the kabobs
Grill 7-8 minutes each side.

burner. Turn

ingredients

shallow pan. P
15 to 20 min
approximately

s
makes delicious gravy.