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Rotisserie Baby Back Ribs with Herbes de Provence (rotisserie)
2 racks baby back ribs (about 1 pound each)
Set up your grill for rotisserie grilling, and preheat to high. Remove
thin papery skin on back of ribs (or have your butcher do it when you
buy them). With a sharp, slender knife, make holes in back of ribs,
in the center of meat, between every two ribs. Weave ribs onto spit
through these holes. Using a bunch of thyme as a basting brush, lightly
brush ribs on both sides with olive oil. Generously season ribs on both
sides with salt and pepper, and sprinkle with Herbes de Provence. Rotisserie-grill
ribs until golden brown and cooked through, 1 to 1 1/4 hours, depending
on size of ribs. Baste ribs with olive oil every 15 minutes as they
cook. The ribs are done when meat has shrunk back about an inch from
ends of bones. Remove spit, and serve with lemon wedges.
Crock pot Rotisserie Chicken
3-4 lb. chicken; rinsed, patted dry
Rub chicken with olive oil. Sprinkle with season salt to taste. Spray inside crock-pot with non-stick cooking spray. Put foil balls in bottom of the crock-pot. Place the chicken on top, breast side up. Cover and cook on HIGH for 4-6 hours.
Note: Do not add water or other liquid to crock-pot Do not cook on LOW setting.
Cold Rotisserie Chicken Salad with Bell Pepper and Cilantro
1/2 olive oil
In a large bowl, whisk olive oil, lime juice, chili powder, garlic and cumin together. Mix in chicken, bell pepper, onion, and chili seasoning. Season lightly with cilantro, salt & pepper to taste. All of the above can be prepared 1 hour in advance! Add lettuce to the chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.
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