Outdoor Great Room Legacy 20 Electric - Manual (Page 10)

10
recipes
Chermoula (Mediterranean style
marinade)
Best Served with Fish, Chicken or Pork
1/2 cup extra virgin olive oil
1/2 cup corn oil
1/2 cup lemon juice
1/2 cup Italian parsley, chopped
1/2 cup cilantro, chopped
1/2 ounce garlic, chopped fine
1 tablespoon paprika
1 teaspoon cumin, toasted and ground
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Whisk all ingredients together in a bowl.
n Marinade meat for 10-15 minutes
(for best flavor, place meat portions and
chermoula in a large freezer bag, shake
and refrigerate)
n Sear meat on the searing plate for 45 seconds
-1 minute on each side.
n Switch grill to the grilling mode and move
meat onto the grilling grate.
n Cook on one side for 3-5 minutes, flip meat
to the other side and insert temperature
probe and cook to desired doneness.
Cider Brine For Pork (Marinade)
1 each cinnamon sticks
1/2 teaspoon cumin seed
1/2 tablespoon allspice berries
2 each star anise
1/2 teaspoon coriander seed
3 each garlic cloves
1 cup brown sugar
1/4 teaspoon black pepper corns
4 cups apple cider
Combine all ingredients in a saucepan and bring
to a boil. Remove from heat and let cool. Pour
the entire mixture over portions of pork and let
marinate for 10-15 minutes (for best flavor, place
meat portions and Cider Brine in a large freezer
bag, shake and refrigerate).
n Sear meat on the searing plate for 45 seconds
-1 minute on each side.
n Switch grill to the grilling mode and move
meat onto the grilling grate.
n Cook on one side for 3-5 minutes, flip meat
to the other side and insert temperature
probe and cook to desired doneness.
** More delicious barbecuing recipes may be
found in the Cook by the Numbers recipe book
at OutdoorRooms.com
Cook Number Grill ®