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½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas
Lemon
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
o
h
asts. Mix oil,
li
nings in a zip lock
b
ake bag to coat
th
night or at
least 6 to 8 hours. Wrap tortillas in foil.
R
R
de. Cook on
a
8 minutes
o
hile meat is cooking,
heat tortillas o grill. Slice meat across
able oil, divided
pper
r
chunks
nks
1
r
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
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
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
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
9
icken bre
s
r flatten c
mejuice and easo
ag. Add meat and sh
e over
e meat. Re rigerat
f
emove meat from marina
a
pre-heated g s grill for 5 to
side. W
n each
n
grain in thin slices. Place on hot platter.
Squeeze lemo
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
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
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
h
d
1 tbs. dark brown sugar
sh l
on juice
1 tbs. fre
em
2 cloves garlic, minced
¼ tsp. groun cumin
¼ tsp. groun cumin
d
¼ tsp. ground coriander
¼ tsp. groun turmeric
¼ tsp. groun turmeric
d
n
n
1/8 tsp. grou d red pe
1/8 tsp. ground ginge
1/8 tsp. ground ginge
nto
1 red pepper cut i
1 large banana, cut into chu
8 small mushrooms
8 small mushrooms
/3 c. smooth eanut butte
p
In blender, process
onion, soy sauce, 2 tsp
onion, soy sauce, 2 tsp
n
next 8 ingredients u
Pour over
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
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
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
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
medium flame, turnin
ooke
until thoroughly c
move from gr
30 minutes. Re
for handling. Strip of
eggplant finely. Add all the s
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
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
Time: 1-1/2 hours to 2 hours
Bring pork to room temperature
½
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
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
T
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
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.
sliced onions and lemon wedges.
SPARE RIBS
Marinade:
c. soy sauce
1
1
Thaw the bird
½ c. honey
½ c. vinegar
½ c. dry shZerry
2 tsp. chopped garlic
2 tsp. sugar
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
occasionall . Drain and reserve
Before pla
y
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.
banana and mushrooms
grill. Brush the kabobs
Grill 7-8 minutes each side.
burner. Turn
f
ingredients
1
shallow pan. P
15 to 20 min
approximately
15 to 20 min
approximately
n
s
makes delicious gravy.
makes delicious gravy.
2