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Accessories
J. Rotisserie Remover
(P/N 21194)
K. Thumb Screw (P/N 21618)
L. End Wheel w/Thumb Screw
(P/N 21619A)
M. End Wheel w/Gear and
Center Bar (P/N 21619B)
N. Adjustable Flat Basket Cover
(P/N 21338)
O. Metal Tabs
P. Adjustable Flat Basket Bottom
w/Gear Assembly (P/N 21620)
Q. Skewers with Handles (6)
(P/N 21199)
R. Roasted Veggies/Air Bake
Basket w/Gear Assembly
(P/N 21621)
Getting to Know Your
George Jr.
™
Rotisserie
(Cont.)
M
O
R
J
7
Q
K
N
* Herbed Pork Roast
Marinade this roast overnight to develop the wonderful mustard
and herb flavors.
1 4 pound boneless pork loin roast
3 Tablespoons Dijon
®
mustard
1 cup minced onion
3 Tablespoons minced garlic
2 Tablespoons paprika
2 teaspoons black pepper
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon ground sage
2 teaspoons chili powder
Tie the roast with cooking string and place it in a medium glass
bowl. Rub the surface of the roast with the Dijon mustard. Combine
the onion, garlic, paprika, pepper, thyme, celery seed, sage and
chili powder in a small bowl. Mix well and sprinkle generously over
the roast, turning the roast to coat evenly. Cover the roast with
plastic wrap and refrigerate 8-12 hours. Prepare the roast for the
Rotisserie on Rotisserie Bar Assembly. Insert into Rotisserie. Set
the Timer for 2-2 1/2 hours or until done. The roast is done when
the internal temperature is 160ºF on the meat thermometer. Let the
meat rest for 15 minutes and slice thinly to serve. Serves 8-10.
Rotisserie Barbecue Pork Ribs
2 full slabs baby back ribs
8 ounce barbecue sauce
Boil ribs in water for 15 minutes. Drain and allow to cool enough to
handle. Attach all Skewers to the Rotisserie Bar Assembly. Wrap
ribs around the outside of the Skewers. Pull each Skewer up and
out of notched End Wheel and thread back down in-between ribs,
attaching securely on the bottom. Move to the next Skewer until
meat is skewered all around the Rotisserie Bar Assembly. Insert
Rotisserie Bar Assembly into Rotisserie. Set the Timer for 30 min-
utes. Stop the Rotisserie and carefully baste the ribs with barbecue
sauce. Resume cooking for another 15 minutes or until done. The
ribs are fully cooked when the temperature is 160ºF on the meat
thermometer. Serve the ribs with more sauce on the side. Serves
4-6.
NUTRITIONAL ANALYSIS
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:
305
12 g
4 g
36
7 g
41 g
117 mg
198 mg
P
L