Lemon-Thyme Rotisserie Chicken; Cuban Rotisserie Pork Loin With Peppers And Onions - NuWave Brio 14Q El Manual Del Propietario

Lemon-Thyme Rotisserie Chicken

(Serves 2)
Time and Temp:
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Temp: 375˚F
Ingredients:
1 (5-lb) chicken, whole, skin on
1 lemon
4 sprigs fresh thyme
2 T extra-virgin olive oil
Sea salt
Freshly ground black pepper
Directions:
1. Pat dry chicken with paper towels. Tie up (truss) chicken
with kitchen twine. Skewer chicken firmly onto the spit of
the Rotisserie Skewer. See "Rotisserie Skewer Assembly"
under Assembly Guide for more. Rub chicken with lemon and
squeeze the rest of the juice into the cavity.
2. Place lemon and thyme inside cavity of chicken. Rub the
chicken with olive oil and season with salt and pepper. Let sit
at room temperature for 45 minutes before cooking.
3. Position chicken with Rotisserie Skewer into Brio, placing
one end of Skewer into Hole and other into Bracket. See
"Rotisserie Skewer Assembly" under Assembly Guide for more.
Place Drip Tray in rack slot beneath the Rotisserie Basket.
4. Press "ROTISSERIE" and set to cook for 45-50 min.
5. When done and Rotisserie Skewer has completely stopped,
using a hand-held meat thermometer, insert into breast of the
chicken. Temperature should read 165°F or more. Remove
chicken. Tent with foil and let rest for 20 minutes.
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recipes
Cuban Rotisserie Pork Loin with
Peppers and Onions
Time and Temp:
Prep Time: 18 minutes
Cook Time: 45-50 minutes
Temp: 360˚F
Ingredients:
1 (4- to 4½-lb) bone-in pork loin
12 garlic cloves, medium
⅓ c orange juice, freshly squeezed (from 1 medium)
2 T lime juice, freshly squeezed (from 2 medium limes)
2 T extra-virgin olive oil
2 T dried oregano
2 T sea salt
2 T ground cumin
1 T freshly ground black pepper
4 medium red bell peppers, cored, seeded, and halved
2 medium white onions, quartered
1 T olive oil
Sea salt
Freshly ground black pepper
Directions:
1. Place all ingredients except pork in a blender. Blend until
smooth; set aside.
2. Tie up the pork loin with butcher's twine. Rub well with
marinade. Place into a large plastic bag and pour remaining
marinade over pork. Place in refrigerator to marinate for 2 hrs.
3. Skewer pork firmly onto the spit of the Rotisserie Skewer.
Position pork with Rotisserie Skewer into Brio, placing one end
of Skewer into Hole and other into Bracket. See "Rotisserie
Skewer Assembly" under Assembly Guide for more.
4. Press "ROTISSERIE" and set to cook for 45-50 min.
5. In a bowl, place peppers and onions with olive oil and toss.
Season with salt and pepper.
6. Place vegetables on the Drip Tray. Slide in rack slot directly
underneath the rack with pork to collect juices from the pork.
7. When done and Rotisserie Skewer has completely stopped,
using a hand-held thermometer, insert into pork loin.
Temperature should read 145°F or more. Remove pork. Leave
vegetables in Brio to stay warm.
8. Tent pork with foil and let rest for 20 min. Serve with vegetables.
(Serves 6)
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