- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
One of my favorite small appliances is the "Baby George Rotisserie. It is the perfect size for the two of us to cook on a rotisserie. Foods which are cooked on a rotisserie are extra flavorful, because they are self-basted with their own juices. These foods are more healthful as fat can drip down away from the food being cooked.
The rotisserie came with booklet with some delicious recipes to prepare. One of our favorites is the Honey Pineapple Pork Roast.
1 4 to 5 pound boneless pork roast
Marinade
1/4 cup tamari or light soy sauce
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh or canned crushed pineapple. (packed in own juices)
2 tablespoons honey
2 tablespoons finely chopped ginger
2 cloves, finely chopped garlic
Soak a 4 to 5 lb. boneless, trimmed and tied pork roast in marinade for 4 hours in refrigerator. Place on rotisserie bar assembly and insert in rotisserie. Set timer for 2 1/4 to 3 hours or until the meat is at least 160 degrees. Close rotisserie cover. Use drippings for basting during last 45 minutes of cooking. Baste every 10 to 15 minutes. Serves 12.
For those who enjoy chicken, Chicken with Rosemary.
1 2 to 3 pound chicken
Marinade
3/4 cup vegetable oil
3/4 cup lemon juice
2 cloves minced garlic
1 finely chopped medium onion
1/3 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon dried rosemary
Mix the above ingredients well and pour over the chicken. Let marinate for 3 hours in the refrigerator. Cook on the rotisserie bar assembly for 1 to 1 1/2 hours or until the temperature in the dark meat is 180 degrees on the meat thermometer. The chicken is done when the juices run clear and there is no pink color visible. Serves 2 to 3.
The rotisserie came with booklet with some delicious recipes to prepare. One of our favorites is the Honey Pineapple Pork Roast.
1 4 to 5 pound boneless pork roast
Marinade
1/4 cup tamari or light soy sauce
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh or canned crushed pineapple. (packed in own juices)
2 tablespoons honey
2 tablespoons finely chopped ginger
2 cloves, finely chopped garlic
Soak a 4 to 5 lb. boneless, trimmed and tied pork roast in marinade for 4 hours in refrigerator. Place on rotisserie bar assembly and insert in rotisserie. Set timer for 2 1/4 to 3 hours or until the meat is at least 160 degrees. Close rotisserie cover. Use drippings for basting during last 45 minutes of cooking. Baste every 10 to 15 minutes. Serves 12.
For those who enjoy chicken, Chicken with Rosemary.
1 2 to 3 pound chicken
Marinade
3/4 cup vegetable oil
3/4 cup lemon juice
2 cloves minced garlic
1 finely chopped medium onion
1/3 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon dried rosemary
Mix the above ingredients well and pour over the chicken. Let marinate for 3 hours in the refrigerator. Cook on the rotisserie bar assembly for 1 to 1 1/2 hours or until the temperature in the dark meat is 180 degrees on the meat thermometer. The chicken is done when the juices run clear and there is no pink color visible. Serves 2 to 3.