George Foreman GR82 - Manual (Page 22)

22
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 6
lb. chicken, use up to 12 Tablespoons of spices.
Beef Roast
1 6-8 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 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 load
onto Rotisserie Bar Assembly. Insert into Rotisserie. Discard any
remaining sauce. Set the Timer for 35-40 minutes and cook until
the meat is at least 145ºF. Serves 4.
NUTRITIONAL ANALYSIS
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:
207
11 g
3 g
48
4 g
23 g
62 mg
804 mg