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INSTRUCTION MANUAL &

Recipe
Cookbook
 Table of Contents
INSTRUCTION MANUAL
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
How to Use Your BBQ Pit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Removable Stoneware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Care of Stoneware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

COOKING WITH THE BBQ PIT SLOW ROASTER

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
About BBQ Pit Slow Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

THE FLAVORINGS
Rubs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Basting Sauces and Glazes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Marinades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

THE COOKING PROCESSES

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Brines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Recommended Settings, Cook Times and Techniques . . . . . . . .10
Cooking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

BEEF SAUCE AND GLAZE RECIPES

Beef Marinade Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Back Woods Beer Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Boilermaker Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Chinese Five-Spice Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Savory Italian Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Tomato and Basil Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Balsamic and Merlot Beef Marinade . . . . . . . . . . . . . . . . . . . . . . .14
Teriyaki Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Sesame Garlic Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

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 Table of Contents
BEEF RECIPES
Dark and Stormy Brisket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Dry Rubbed Beef Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Margarita Flank . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
BBQ Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Beef Tenderloin Tips in Chipotle Sauce . . . . . . . . . . . . . . . . . . . . .17
Beef Tenderloin Tips in Smoky Asian Sauce . . . . . . . . . . . . . . . . .17

PORK SAUCE AND GLAZE RECIPES

Pork Marinade Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Sweet and Sour Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Apple Ginger Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Orange Maple Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
Chinese BBQ Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
Sweet Apple Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

PORK RECIPES
BBQ Baby Back Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Marinated Pork Smothered in Collards and Onions . . . . . . . . . . .24
Spice Rubbed Pork Tenderloin with
Smoky Whiskey Apricot Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Pork Ribs with an Herb Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Pork Shoulder with Balsamic Slather . . . . . . . . . . . . . . . . . . . . . . .26

POULTRY SAUCE AND GLAZE RECIPES

Poultry Marinade Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . .27
Lip Smackin BBQ Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Classic BBQ Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Coconut Ginger Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Thai Curry Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Sweet Honey-Basil Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
South of the Border Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Honey Mustard Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Citrus Soy Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Coconut Curry Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Chinese Chicken Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

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 Table of Contents
POULTRY RECIPES
Whole Chicken with Lemon, Thyme and Garlic . . . . . . . . . . . . . .33
Lemon Lime Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Chicken Picadillo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Chicken Mole Verde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Honey Roasted Peanut Crusted Chicken . . . . . . . . . . . . . . . . . . .35
Honey Mustard Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Tomato Fire Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Sticky Smoky Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
Turkey Breast with Cranberry Orange Glaze . . . . . . . . . . . . . . . . .37
Smoky Maple Glazed Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

SIDE DISH AND DESSERT RECIPES

Country Scalloped Potatoes
for Crock-Pot Slow Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
Macaroni and Cheese
for Crock-Pot Slow Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
Blue Cheese Buttermilk Cole Slaw . . . . . . . . . . . . . . . . . . . . . . . .40
Cole Slaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
3-Bean Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Traditional Cucumber Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Fresh Tomato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Sweet Potato Casserole for Crock-Pot Slow Cooker . . . . . . . . .42
Peach Cobbler for Crock-Pot Slow Cooker . . . . . . . . . . . . . . . . .43
Homestyle Apple Brown Betty
for Crock-Pot Slow Cooker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

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 Instruction Manual
READ AND SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. Read all instructions before using.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plug or
cooking unit in water or other liquid. CAUTION: Never submerge
the heating unit in water or other liquid.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug, or after
the appliance malfunctions or has been damaged in any manner.
Return appliance to the manufacturer (see warranty) for examination,
repair or adjustment.
7. The use of accessory attachments not recommended by the
manufacturer may cause fire, electrical shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch
heated surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12. Do not use appliance for other than intended use.
13. To disconnect, turn control to OFF, then remove plug from
wall outlet.
14. Avoid sudden temperature changes, such as adding refrigerated
foods into heated stoneware.
15. Use caution when opening lid. The lid handle may get hot.
Caution: Steam escaping from under lid is hot and can
cause burns.

SAVE THESE INSTRUCTIONS

IMPORTANT NOTE: Some countertop and table surfaces, such as Corian
and other surfaces, are not designed to withstand the prolonged heat gen-
erated by certain appliances. We recommend placing a large hot pad or
trivet under your Rival product to prevent possible damage to the surface.

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 This appliance is for HOUSEHOLD USE ONLY.
No user-serviceable parts inside. Power Unit never needs lubrication.
Do not attempt to service this product. Do not immerse base in water or
other liquid.
A short power-supply cord is provided to reduce the hazards resulting
from entanglement or tripping over a longer cord.
AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE
MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS
THE ELECTRICAL RATING OF THE CROCK-POT BBQ PIT. The exten-
sion cord should not be allowed to drape over the counter or tabletop
where it can be pulled on by children or tripped over.
NOTE: During initial use of this appliance, some slight smoke and/or
odor may be detected. This is normal with many heating appliances and
will not recur after a few uses.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other).
To reduce the risk of electric shock, this plug is intended to fit into a
polarized outlet only one way. If the plug does not fit fully into the outlet,
reverse the plug. If it still does not fit, contact a qualified electrician. Do
not attempt to modify the plug in any way. If the plug fits loosely into the
AC outlet or if the AC outlet feels warm do not use that outlet.

EASY GRASP HANDLE

LID

2 POSITION RACK

STONEWARE PAN

LOW/HIGH
TEMPERATURE SETTINGS

POWER LIGHT

The versatile
2 position meat
rack is perfect for Invert the rack
BB100 3/05
holding roasts or to hold ribs in a
whole chickens. vertical position.

BB1100 roaster 4/05 5 BB1100 rib rack 3/05

 HOW TO USE YOUR BBQ PIT
1. Before initial use, rinse stoneware with hot, soapy water.
2. Assemble unit by setting stoneware (a)
pan into base of unit. Attach lid by
aligning knotched areas.(a)
3. The meat rack included with this
product can be used in 2 ways. It is
perfect for holding whole chickens or
roasts,(b) or may be inverted to hold
slabs of ribs in a vertical position.(c)
4. Plug unit in electrical outlet. (b)
5. Place meat in rack (if using) or
stoneware pan.
6. Set Low or High temperature setting BB100 4/05
and close lid.
7. Always cook with the lid on.
8. Follow recommended cooking times.
(c)
COOKING GUIDE
Do not use BBQ Pit stoneware for
storage of food. BB1100 roaster 4/05

Do not re-heat foods in your

Crock-Pot BBQ Pit.
Do not set heated unit filled with food
on a finished wood table.
Caution: Remove the lid completely or open the lid completely
before attempting to lift and remove the stoneware pan from the
unit. BB1100 rib rack 3/05
Unplug when cooking is done and before cleaning.
Removable stoneware is ovenproof. Do not use removable
stoneware on gas or electric burners or under broiler.
Do not attempt to lift entire BBQ Pit unit by stoneware handles.
Do not carry unit while in use or full of food. When moving unit,
please be careful to lift from the bottom.

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 The BBQ Pit has a well at the bottom of the stoneware pan where
liquid can be added to keep food moist. It is never recommended
to add more than 1 inch of liquid to the bottom of the stoneware.
NOTE:
- If choosing to baste meat during cooking process, use High
setting to maintain proper cooking temperature.
- If choosing to cook on Low setting, it is recommended that the lid
remain closed during cooking process to maintain proper cooking
temperature.
- If cooking on Low setting, baste during the last 30 minutes of
cooking only to ensure proper cooking temperature is maintained.
CAUTION: Never submerge heating unit in water or other liquid.

REMOVABLE STONEWARE
The removable stoneware goes safely into the dishwasher, or
may be washed in hot soapy water. Do not use abrasive cleaning
compounds.
A cloth, sponge or rubber spatula will usually remove the residue.
To remove water spots and other stains, use a non-abrasive cleaner
(such as Bon-Ami Polishing Cleanser) or vinegar.
The outside case may be cleaned with a soft cloth and warm soapy
water. Wipe dry. Do not use abrasive cleaners.

CARE OF STONEWARE
As with any fine ceramic, the stoneware pan will not withstand the
shock of sudden temperature changes.
Do not put cold foods in the stoneware pan if it has been preheated
or is hot to the touch. Do not preheat Crock-Pot BBQ Pit before
using unless specified in the recipe. The stoneware should be at
room temperature before adding hot foods.
To wash your stoneware pan right after cooking, use hot water.
Do not pour in cold water if the stoneware is hot.
The lid handle may get hot while cooking, use of an oven mitt while
handling is advised.

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 Cooking with the
BBQ Pit Slow Roaster
Introduction
Although grilling and barbeque have long been thought of as syn-
onomous, the purist will hold true that Classic barbeque refers to slow
cooked meat. Cooking at lower temperatures allows meat to become
tender while preserving its natural juices. The long cooking period allows
for several different, simple cooking techniques to be used to create
fabulous flavor while offering the cook time to enjoy life with family and
friends. You will find that your BBQ Pit has amazing versatility and allows
you to cook hands free all day. You will create simple, memorable dishes
with the greatest of ease.
About BBQ Pit Slow Roasting
Slow roasting offers time to break down the connective tissues of meat
resulting in fall-off-the-bone tenderness. Long, slow cooking transforms
the meat into a tender, juicy and flavorful dish.
See chart on page 10 to guide you on specific techniques and cook
times for different cuts of meat.
Techniques
There are many barbeque pit roasting techniques and the right
technique or combination of techniques will give meats the best flavor
possible. Barbeque sauces, glazes, rubs, marinades, and dry, slow
roasting can all be used successfully with your BBQ Pit Slow Roaster.
While briskets are favored in Texas, pork shoulders in North Carolina,
ribs in Kansas and chicken in Louisiana, regional favorites are due to the
type of animals raised in the area. Try experimenting with your own
favorite cuts and recipes using one of these techniques or a combination
of techniques to create a tender, flavorful dish your friends and family will
ask for again and again.
The Flavorings
Rubs
Dry rubs typically are a mix of salt, spices and herbs used to season and
tenderize meat to enhance the flavor by coating the exterior of the meat.
Wet rubs (or mops) typically contain some type of acid (vinegar, citrus,
tomato, etc.) which further tenderize the meat by breaking down the collagen.
Basting Sauces and Glazes
Along with low temperature, a flavorful basting sauce or glaze can be the
secret of delicious barbeque. A good sauce will flavor and tenderize the meat
and keep the exterior moist while the inside cooks. Vinegar, water, salt
and pepper constitute the basic barbeque basting sauce. You can create
your own special sauce with the addition of mustard, ketchup, or a host
of other ingredients or choose from the recipes included. Many of the
recipes included are very versatile and can be used with a variety of meats.

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 Basting Tips
Brush sauce or glaze on meat during last 1/2 hour of cooking, every
10 to 15 minutes. If choosing to baste more often, use High setting to
maintain proper cooking temperature.
NOTE: Be sure to wash your basting brush in hot, soapy water before using on cooked
meat if previously used on raw meat.

Marinades
Using a liquid marinade for meat that is set in the refrigerator will
not only give meat flavor, but will help in breaking down the fat. After
marinating meat, blot dry with paper towels. For tough cuts of meat, try
marinating overnight and then baste every 10 to 15 minutes with a sauce
or glaze to finish the dish during the last half hour of cooking.
NOTE: Seafood will absorb marinade very quickly. Do not marinate seafood for longer
than 1/2 hour.

The Cooking Processes

Roasting
Large roasts can be slow roasted in the BBQ Pit on the High setting
with great result. A constant, low temperature will offer an evenly cooked
pink center and give less shrinkage than when cooked in an oven at a
higher temperature. Meat cuts that will benefit from this dry roasting tech-
nique are large, tender, well marbled roasts typically cut from the rib, loin
or leg.
Brines
Brining, or soaking meat in a saltwater/seasoned water bath prior to
cooking, is an excellent way to add flavor and juiciness to the meat prior
to cooking in the BBQ Pit. This method works wonderfully with a variety
of poultry and meats. When brining, the meat cells absorb the
liquid and any flavoring youve used, distributing the flavor throughout
the meat.
A basic brine solution is 1/2 cup of kosher salt and 1/2 cup of sugar
(substitute honey, brown sugar or molasses if desired) to 1 gallon of
water (season or substitute water with juice, wine, beer, vinegar, soy or
stock). You can add a variety of flavors to the brine such as garlic, onion,
peppercorns, hot pepper flakes, fresh or dried herbs or spices such as
mustard seed, coriander seed or bay leaves.
Fully submerge meat in brine; place a heavy plate on top of meat to
keep in liquid or place brine and meat in a zip top bag. Rinse and dry
meat after brining and do not salt meat before cooking. While brining,
always keep meat in refrigerator. Discard brining liquid after use.
Brining times:
Whole Chicken: 3 to 12 hours Turkey: 24 hours
Pork Tenderloin: 6 to 12 hours Whole Pork Roast: 2 to 4 days

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 Recommended Settings, Cook Time and Techniques
NOTE: This chart is to be used as a guide, cook times may vary based on thickness,
marbling, size of meat, etc. Always ensure appropriate internal temperatures are reached by
inserting a meat thermometer at various locations. (see Cooking Guide below.)

Cooked Internal Meat Temperatures

Meat Rare Medium Well Done
Beef 140F 160F 170F
Pork * * 170F
Fully Cooked Ham * * 140F
Partially Cooked Ham * * 165F
Fresh Ham * * 165F
Poultry * * 180F
Whole Chicken * * 180F
Turkey * * 180F
*Rare pork, ham or poultry is not recommended.

Cooking Guide
Recommended Cooktime Cooktime Sugg. Internal
Meat Cut Size Low Setting High Setting Temps.
Poultry
Skinned, Boneless Breasts 3 lbs. 2-3 hours 1-2 hours 170F
Chicken pieces, bone in 5 lbs. 5-7 hours 3-5 hours 170F
Turkey Breast 7 lbs. 7-9 hours 4-6 hours 170F
Whole Chicken 7 lbs. 8-12 hours 4-6 hours 170F
Ribs
Beef Short Ribs 3 lbs. 7-8 hours 4-6 hours 170F
Pork Loin Baby Back or
Beef Baby Back Ribs 3 lbs. 6-8 hours 3-5 hours 170F
Pork Country Style Ribs 5 lbs. 9-12 hours 6-9 hours 170F
3 Racks Baby Back Ribs 8 lbs. 8-12 hours 5-8 hours 170F
Roasts
Flank Steak, London Broil 3 lbs. 3-5 hours 2-3 hours 170F
Brisket 4 lbs. 5-8 hours 3-5 hours 170F
Pork
Pork Tenderloin 2.5 lbs. - 1-2 hours 170F
Pork Butt 8 lbs. - 10-14 hours 170F
Pork Shoulder 8 lbs. - 10-14 hours 170F
It is recommended that pork be prepared in the BBQ Pit on the High setting only.
Note: Times are approximate. Meat density and other marbling characteristics may alter appropri-
ate cooktimes. Always cook meat to the proper internal temperature to ensure food safety.
Use a meat thermometer to determine internal temperature. Some whole poultry items are sold
with a pop-up style meat thermometer, check temperature with a traditional meat thermometer
to ensure proper temperature has been reached. The Low setting cooks at 230*F. The High
setting cooks food at 280F. Lifting lid will cause heat loss. Adjust cook time accordingly.

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 Beef Sauces & Glazes
Beef Sauces & Glazes

Hints & Tips

Your BBQ Pit is equipped with a roasting rack
for cooking 3 whole beef baby back ribs or for
cooking roasts weighing up to 7 pounds such as
pot roasts, rump roasts or brisket (See insets on
page 6).
Remove fat and sinew before marinating or basting.
Beef can be marinated 2 hours to overnight in
a vacuum sealed or zip top bag, or used with our
various recipes for spice rubs, sauces or a combi-
nation of techniques for maximum flavor.
Stud roasts with garlic slivers for a simple way
to impart aromatic flavor to the meat.
Score brisket and flank steak on both sides to
promote flavor absorption and tenderness.

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Beef Sauces & Glazes

Back Woods Beer Marinade

12 oz. bottle dark beer Combine all ingredients in a
1/4 cup oil bowl. Stir thoroughly to combine.
2 tbs. grainy mustard Place meat and marinade in a
2 tbs. red wine vinegar vacuum sealed or zip top bag, or
2 tbs. honey covered bowl and place in refrig-
1 tbs. fresh rosemary, minced erator 2 hours to overnight.
1 tsp. salt Great for Beef, Poultry, Lamb,
1/2 tsp. ground black pepper or Pork.

Boilermaker Glaze
1 tbs. canola oil Heat the canola oil in a small,
1 medium shallot, peeled heavy saucepan over medium-
and minced high heat. Add the shallot and
1 garlic clove, minced garlic and cook 1-2 minutes.
2 tbs. chili sauce Add the chili sauce, beer,
1 cup beer molasses, vinegar, whiskey, and
3 tbs. molasses Worcestershire sauce. Stir to
1 tbs. red wine vinegar combine ingredients and bring
2 tbs. whiskey to a boil.
1 tsp. Worcestershire sauce Once boiling, reduce the
heat to medium. Let simmer
20-25 minutes or until syrupy.
Baste glaze on meat during
the last 1/2 hour of cooking
every 10-15 minutes.
Great for Beef or Pork.

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 Beef Sauces & Glazes
Chinese Five-Spice Marinade
1/2 cup soy sauce Combine all ingredients in a
1/2 cup sherry bowl. Stir thoroughly to combine.
1 garlic clove, crushed Place meat and marinade in
1 tbs. fresh ginger, minced a vacuum sealed or zip top bag,
2 tbs. peanut oil or covered bowl and place in
1/2 cup green onions, refrigerator 2 hours to overnight.
thinly sliced Great for Beef, Poultry, Lamb,
1 tbs. five-spice powder Pork, or Vegetables.
1/2 tsp. red pepper flakes

Savory Italian Marinade

1 cup olive oil Combine all ingredients in a
1/2 cup fresh lemon juice bowl. Stir thoroughly to combine.
2 tbs. red or white wine vinegar Place meat and marinade in
1/4 cup basil leaves, roughly a vacuum sealed or zip top bag,
chopped or covered bowl and place in
2 tbs. fresh oregano, roughly refrigerator 2 hours to overnight.
chopped Great for Beef, Poultry, Fish,
2 garlic cloves, crushed Lamb, Pork, or Vegetables.

Tomato and Basil Marinade

3/4 cup tomato puree Combine all ingredients in a
1/4 cup balsamic vinegar bowl. Stir thoroughly to combine.
2 tbs. olive oil Place meat and marinade in
2 tbs. honey a vacuum sealed or zip top bag,
1/4 cup fresh basil leaves, or covered bowl and place in
roughly chopped refrigerator 2 hours to overnight.
1 small red chili pepper, seeded Great for Beef, Poultry, or
and roughly chopped Lamb.
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper

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Beef Sauces & Glazes

Balsamic and Merlot

Beef Marinade
1 cup Merlot Combine all ingredients in a
1/4 cup olive oil bowl. Stir thoroughly to combine.
3 tbs. balsamic vinegar Place meat and marinade in a
2 garlic cloves, crushed vacuum sealed or zip top bag, or
1 tbs. light brown sugar covered bowl and place in
1 tsp. onion powder refrigerator 2 hours to overnight.
1 tsp. salt
1 tsp. ground sage
1/2 tsp. ground black pepper

Teriyaki Glaze
1 cup soy sauce Combine all ingredients in a
1 cup sherry small, heavy saucepan. Stir to
1/2 cup honey combine ingredients and bring to
2 tbs. orange juice a boil over medium-high heat.
2 tbs. hoisin sauce Once boiling, reduce heat
1 tbs. ketchup to medium. Let simmer 20-25
2 small red chili peppers, split minutes or until syrupy. Remove
lengthwise, seeded the chili peppers. Baste glaze on
meat during the last hour of
cooking every 10-15 minutes.
Great with London Broil,
flank steak, or ribs.

Sesame Garlic Glaze

1 cup soy sauce Combine the soy sauce, water,
1 cup water honey, sesame oil, garlic and
1/4 cup honey ginger in a small, heavy saucepan.
2 tbs. sesame oil Stir to combine ingredients and
2 tbs. garlic cloves, minced bring to a boil over medium-high
1/4 tsp. ginger heat. Once boiling, reduce heat
2 tbs. sesame seeds, lightly to medium. Let simmer 20-25
toasted minutes or until syrupy.
Baste meat with glaze during
the last 1/2 hour of cooking
every 10-15 minutes.
Great for Beef, Poultry, or Pork.

14
 Beef Recipes

Beef Recipes
Dark and Stormy Brisket
3 - 3 1/2 lb. brisket Score brisket on both sides
Rub and set aside.
2 1/2 tsp. brown sugar Combine ingredients for rub
1 tsp. curry powder and blend well. Rub all over
1/2 tsp. ground cumin brisket and let rest for 1-2 hours
1/4 tsp. cinnamon refrigerated.
1/4 tsp. nutmeg Combine ingredients for sauce
1/4 tsp. cloves in a sauce pan, blend well and
1/2 tsp. chili powder simmer until reduced by 1/2.
1/2 tsp. salt Reserve 1/2 for serving.
1/2 tsp. cayenne pepper Set unit to High and insert
rack. Add brisket with the fat cap
Sauce
on top and brush with sauce.
Juice of 1 lime (about 1/4 cup)
Brush with sauce every 30 min-
12 oz. ginger beer
utes if desired, flipping once.
3/4 cup molasses
Cook for 4-5 hours until
1/4 cup honey
brisket becomes very tender.
1 dark rum
Slice thinly across the grain,
1 - 2 jalapenos, sliced (to taste)
serve with remaining sauce.
3 - 4 cloves of garlic, chopped
Yield: 6 servings.
2 bay leaves
2 tsp. liquid smoke
Kosher salt and fresh ground
pepper to taste

Dry Rubbed Beef Short Ribs

3 lbs. bone-in short ribs Set unit to High and insert
Rub rack. In a small bowl, combine
1 tsp. dried rosemary rub ingredients and blend well.
1 tsp. dried oregano Rub all over short ribs. Place on
1 tsp. dried garlic rack and cook for 4-4 1/2 hours
1 tsp. dried sage until very tender.
1 tsp. kosher salt Yield: 3-4 servings.
Fresh ground pepper

15
Beef Recipes

Margarita Flank
2 lb. flank steak, scored on both Combine all ingredients except
sides and seasoned with flank and blend well. Add steak
kosher salt and pepper to zip top bag or pan and pour
12 oz. can frozen lemonade, marinade over. Marinade for
defrosted 1 hour.
1/2 cup tequila Set unit to High and insert
1/4 cup olive oil rack. Add flank and cook for
Juice of 2 limes 2-3 hours, until flank is tender.
1/3 cup lemon preserves or Remove meat, slice thinly across
marmalade the grain.
1/2 cup chopped cilantro Yield: 3-4 servings.
1 jalapeo, sliced

BBQ Beef
3 lbs. cubed chuck meat Set unit to High. Combine all
Marinade and Sauce ingredients except beef in a bowl
24 oz. ketchup and blend well. Add beef and
1 cup diced tomatoes coat well. Pour into unit and
1/4 cup cider vinegar cook for 5-6 hours until very
1 cup brown sugar tender.
4 oz. chopped green chilies Yield: 6 servings.
(mild or hot)
1/4 cup mustard
1/2 cup Worcestershire sauce
1 tsp. red pepper sauce (or to
taste)
1 tbs. liquid smoke
Fresh ground pepper

16
 Beef Recipes
Beef Tenderloin Tips
in Chipotle Sauce
3 lbs. tenderloin tips In a small bowl, add ingredi-
Rub ents for rub and combine well.
2/3 cup brown sugar Rub over tips and refrigerate for
1/4 - 1/2 tsp. cayenne pepper 30 minutes. In a food processor,
(to taste) combine marinade ingredients
1/2 tsp. salt and pulse to blend. Reserve 1/2
for serving (for a thicker sauce,
Marinade and Sauce
reduce by half prior to serving).
28 oz. can crushed tomatoes
Add beef to a zip top bag and
1/4 cup balsamic vinegar
pour remaining marinade over
3 chipotles in adobo
and refrigerate for 4 hours or
1 tbs. liquid smoke
overnight. Turn unit to High. Add
1/3 cup brown sugar
beef (with marinade) and cook
1/4 tsp. ground allspice
for 2-3 hours until tender. Serve
Salt and fresh ground pepper
with reserved sauce.
to taste
Yield: 4-6 servings.

Beef Tenderloin Tips

in Smoky Asian Sauce
3 lbs. tenderloin tips In a large bowl, add all
Marinade ingredients for marinade and
1 cup hoisin sauce blend well. Add tips, coat well
1/4 cup soy sauce and marinade for 1 hour in the
1/4 cup mirin, rice wine, refrigerator. Turn unit to High
or white wine and insert rack.
3 tbs. liquid smoke Place tips on rack and cook
1/2 cup honey for 3-4 hours until very tender,
1/2 tsp. thai chili paste or brushing with marinade and
similar (more if desired) turning 2 or 3 times, being sure
Juice of 1/2 lime to cook meat for 30 minutes or
3 scallions, thinly sliced more after final application.
1/8 tsp. ground cloves Yield: 4-6 servings.
Fresh ground pepper

17
18
Pork Sauces & Glazes

Pork Sauces & Glazes

Hints and Tips
Your BBQ Pit is equipped with a roasting rack
for cooking 3 whole pork country style or baby
back ribs or for cooking roasts weighing up to 7
pounds such as pork tenderloin, pork shoulder or
pork butt (See insets on page 6).
Remove fat and sinew before marinating or basting.
Pork can be marinated up to 2 hours or
overnight. Place meat in a vacuum sealed or zip top
bag, covered bowl, or use with our various recipes
for spice rubs, sauces or a combination of
techniques for maximum flavor.
Pat marinated meat with paper towels.
Discard marinade after use.
Do not use remaining marinade to baste
during cooking.

19
 Sweet and Sour Glaze
6 tbs. cold water In a small bowl, dissolve the
2 tbs. cornstarch cornstarch into the water and
1 1/2 cups pineapple juice set aside. Combine the remain-
1/4 cup white wine vinegar ing ingredients in a small, heavy
2 tbs. soy sauce saucepan. Stir to combine ingre-
2 tbs. sugar dients and bring to a boil over
1/4 tsp. ground ginger medium-high heat. Once boiling,
reduce the heat to medium.
Pork Sauces & Glazes

Whisk in the cornstarch mixture.

Let simmer for 18-20 minutes or
until syrupy.
Baste glaze on meat during
the last 1/2 hour of cooking
every 10-15 minutes.
Great for Poultry or Pork.

Sweet and Sour Marinade

1 cup pineapple juice Combine all ingredients in a
1/4 cup white vinegar bowl and stir to thoroughly
3 tbs. brown sugar combine. Place meat in a vacuum
1 tbs. fresh ginger, minced sealed plastic bag or zip top bag,
1 tbs. soy sauce or covered bowl for 2 hours to
1/4 cup green onions, thinly overnight.
sliced Great for Pork, Beef, Poultry,
Fish.

Apple Ginger Marinade

3/4 cup apple juice or Combine all ingredients in
apple cider a bowl and stir to thoroughly
1/4 cup oil combine.
2 tbs. white wine vinegar Place meat in a vacuum
1/4 cup fresh ginger, finely sealed or zip top bag, or covered
chopped bowl for 2 hours to overnight.
1 tbs. soy sauce Great for Chicken or Pork.
1 tbs. prepared mustard
1 tsp. red pepper flakes (optional)

20
 Orange Maple Glaze
1 1/2 cups orange juice Combine the orange juice,
1/2 cup maple syrup maple syrup, red pepper, apple
1/4 cup red bell pepper, cider, mustard and teriyaki sauce
finely diced in a small, heavy saucepan. Stir
1/4 cup apple cider or apple to combine ingredients and bring
juice to a boil over medium-high heat.
1 tbs. yellow mustard Once boiling, reduce the heat
2 tbs. teriyaki or soy sauce to medium. Let simmer 20-25

Pork Sauces & Glazes

1 tbs. orange zest minutes or until syrupy. Use a
ladle to skim the foam off the
surface of the glaze and discard.
Baste glaze on meat during
the last hour of cooking every
10-15 minutes.
Great for Poultry or Pork.

Chinese BBQ Glaze

3 tbs. hoisin sauce Combine all ingredients in a
3/4 cup water small, heavy saucepan. Stir to
1/4 cup rice wine combine and bring to a boil over
1 garlic clove, minced medium-high heat. Once boiling,
1 tsp. fresh ginger, minced reduce heat to medium and let
simmer 18-20 minutes or until
syrupy.
Baste glaze on meat during
the last 1/2 hour of cooking
every 10-15 minutes.
Great for Poultry, Beef or Pork.

21
 Sweet Apple Glaze
1 1/2 cups apple cider Combine the apple cider,
1/4 cup apple cider vinegar vinegar, apple jelly and ginger in
1/4 cup apple jelly a small, heavy saucepan. Stir to
1/8 tsp. ground ginger combine ingredients and bring to
1 tsp. honey a boil over medium-high heat.
Once boiling, reduce the heat
to medium. Let simmer 20-25
minutes or until syrupy.
Pork Sauces & Glazes

Baste glaze on meat during

the last hour of cooking every
10-15 minutes.
Great for Poultry or Pork.

22
 Pork Recipes

BBQ Baby Back Ribs

2 racks of baby back ribs, Turn unit to High, insert rack
1 1/2 - 2 lbs. each to accommodate ribs. Rinse and

Pork Recipes
Sauce dry the ribs.
1/2 tsp. onion powder In a bowl, combine the
2 cups ketchup sauce ingredients and blend well.
2 tbs. Worcestershire sauce Reserve 1/2 for serving. Liberally
1/4 cup molasses coat each side of ribs with
1/4 cup brown sugar sauce.
2 tbs. liquid smoke Place ribs in rack and cook
1/2 tsp. hot pepper sauce for 5 hours or until ribs are very
tender and can be easily sepa-
rated. Brush the ribs with sauce
several times during cooking
for better flavor. Serve with
reserved sauce.
Yield: 4-6 servings.

23
 Marinated Pork Smothered in
Collards and Onions
3 1/2 - 4 lbs. pork roast Rinse and pat the pork
2 sweet onions, peeled and roast dry. Combine the marinade
sliced to 1/4" thick ingredients in a blender or food
1 1/2 lb. collard greens, processor to combine. Reserve
cleaned, trimmed and sliced 1/4 cup. Place pork in a zip
into 1/2" ribbons top bag or baking dish and pour
1/4" bacon, diced and cooked marinade over, coat and refriger-
until golden ate for 2-4 hours (or overnight).
Pork Recipes

2 cloves of garlic, chopped Turn unit to High.

2 cups chicken broth Add onions, collard greens,
Marinade bacon, garlic and broth. Place
8 cloves of garlic pork on top and cook for 3 hours
16 oz. jar of roasted red peppers, or until the meat thermometer
drained reads 165F. Remove pork from
1 - 2 jalapeo peppers (to taste) unit, let rest for 5 minutes. Add
1/4 cup olive oil reserved marinade to collards
Juice of 1/2 lemon and onions and stir to incorporate.
1 tbs. white wine vinegar Slice pork into 1/4" slices. Add
1 tbs. fresh thyme back to collards and onions and
Salt and pepper cook for 30 more minutes. Serve
the slices of pork smothered with
the collards and onions.
Yield: 6-8 servings.

24
 Spice Rubbed Pork Tenderloin
with Smoky Whiskey Apricot Glaze
3 pork tenderloins, about Turn unit to High and insert
1 lb. each rack. Rinse and dry the tender-
Rub loins. Trim them of any silver skin.
4 tsp. kosher salt Combine the rub ingredients in
2 tsp. ground cumin a bowl and rub evenly over the
1 tsp. garlic powder tenderloins. Place tenderloins on
1 tsp. ground coriander rack in unit and cook for 1 hour.
1/2 tsp. ground ginger In a small saucepan, combine

Pork Recipes
1 1/2 dried thyme the ingredients of the glaze.
1/2 tsp. ground pepper Bring to a simmer and reduce to
thicken, about 10 minutes. Divide
Glaze
in two, reserving half for serving.
1/4 cup whiskey
Brush liberally on tenderloins and
1 cup apricot preserves
cook for 30 more minutes until
1 tsp. minced ginger
temperature on a meat thermome-
1 clove minced garlic
ter reads 165F. Remove from
2 tsp. liquid smoke
unit, let rest for 5 minutes, cut
1/2 tsp. crushed red pepper
into 1/4" slices. Pour remaining
flakes
glaze over the sliced pork.
Salt and pepper
Yield: 6-8 servings.

Pork Ribs with an Herb Rub

4 racks of baby back pork ribs, Turn unit to High and insert
about 1 1/2 - 2 lbs. each rack to accommodate ribs.
olive oil Rinse and dry the ribs. In a bowl,
Rub combine the rub ingredients and
4 tbs. kosher salt blend well.
2 tsp. ground black pepper Brush each side of ribs with
4 tbs. dried rosemary olive oil. Liberally coat each side
4 tbs. dried oregano of ribs with the rub. Place ribs in
4 tbs. dried sage rack and cook for 6 hours or until
4 tbs. garlic powder ribs are very tender.
4 tbs. ground anise seed Yield: 8-10 servings.

25
 Pork Shoulder with
Balsamic Slather
7-7 1/2 lbs. boneless pork Using a paring knife, make
shoulder, rinsed and dried 8-10 cuts on both sides of pork
1/2 cup raisins shoulder. Combine all ingredients
3/4 cup balsamic vinegar except pork in food processor
1/4 cup olive oil and pulse to combine well, but
10 cloves of garlic not pureed. Using a small spoon,
3 tbs. fresh rosemary insert slather mixture into cuts
1 1/2 tsp. salt and all over pork as well. Place
Pork Recipes

Fresh ground pepper into a pan and marinade

overnight in refrigerator.
Set unit to High and insert rack.
Place pork on rack and cook for
7-8 hours until very tender.
Remove pork, pour out juices,
skim fat and serve shoulder
sliced with juice poured over.
Yield: 10-12 servings.

26
Poultry Sauces & Glazes

Hints and Tips:

Your BBQ Pit is equipped with a roasting rack
(See insets on page 6) for cooking 1-2 whole chick-
ens, turkey or chicken and turkey pieces weighing
up to 7 pounds.
Poultry can be marinated 2 hours to overnight in
a vacuum sealed or zip top bag, or used with our
various recipes for spice rubs, or flavorful sauces or
a combination of these simple techniques.
Marinate poultry overnight with one of our rubs or

Poultry Sauces & Glazes

marinades and baste during the slow roasting
process with a glaze or sauce as much or as little
as desired.
Preparing Meat:
Remove gizzards, neck and giblets before mari-
nating and roasting.

27
 Lip Smackin BBQ Sauce
4 tbs. canola or vegetable oil On stovetop, set to medium-
2 small red onions, peeled and high heat, place oil, onions and
finely chopped garlic. Saut until garlic and
3 garlic cloves, finely chopped onions are softened and lightly
1 lemon, juiced browned. Stir in remaining
1 cup brown sugar, packed ingredients and simmer gently
1/2 cup cider vinegar for about 5 minutes.
1 cup ketchup Great for Poultry, Beef, or Pork.
2 tbs. Worcestershire sauce
1 tsp. hot pepper sauce,
or to taste
1/2 tsp. chili powder

Classic BBQ Sauce

2 tsp. canola oil Heat the canola oil in a small,
3 tbs. onion, finely chopped heavy saucepan over
3/4 cup ketchup medium-heat. Add the onions
2 tbs. chili sauce and cook 4-5 minutes until soft
Poultry Sauces & Glazes

2 tbs. white vinegar and beginning to brown. Add the

2 tbs. Worcestershire sauce ketchup, chili sauce, vinegar,
1 tbs. honey Worcestershire sauce, honey,
1/2 tsp. chili powder chili powder, and garlic powder.
1/4 tsp. garlic powder Cook 6-7 minutes, stirring often.
Great for Poultry, Beef, or Pork.

28
 Coconut Ginger Marinade
1 13.5 oz. can unsweetened Combine all ingredients in a
coconut milk bowl. Place meat and marinade
2 tbs. ginger, peeled and chopped in a zip top bag and shake to
1 tbs. soy sauce combine. Place in refrigerator
2 garlic cloves, crushed 2 hours to overnight.
1/2 cup fresh lemon juice Great for Beef, Poultry, Fish,
1/2 cup chicken broth or stock Lamb, or Pork.
1 tbs. rice wine vinegar
2 tbs. dark sesame oil
1 small red chili pepper, split
lengthwise, seeded
1/4 cup green onions, thinly sliced
1/2 tsp. red pepper flakes
(optional for extra spiciness)

Thai Curry Marinade

1 cup soy sauce Combine all ingredients in a
1/2 cup dry white wine bowl. Stir thoroughly to combine.
1/4 cup light brown sugar, Place meat and marinade in a

Poultry Sauces & Glazes

packed vacuum sealed or zip top bag,
1 lime, juice and zest removed or covered bowl and place in
and reserved refrigerator 2 hours to overnight.
1 orange, juice and zest removed Great for Beef, Chicken, Fish,
and reserved Lamb, Pork, or Vegetables.
1/2 cup peanut oil
2 small red chili peppers, split
lengthwise, seeded
1 tbs. fresh ginger root, chopped
1 tbs. curry powder
1/4 cup cilantro leaves, washed
and chopped

29
 Sweet Honey-Basil Marinade
1/2 cup honey Combine all ingredients in a
1 cup red wine vinegar bowl. Stir thoroughly to combine.
2 garlic cloves, crushed Place meat and marinade in a
1 large shallot, peeled and vacuum sealed or zip top bag,
roughly chopped or covered bowl and place in
2 tbs. soy sauce refrigerator 2 hours to overnight.
1/3 cup orange juice Great for Poultry or Pork.
1/4 cup white wine
1/2 cup fresh basil, washed
and roughly chopped
1/2 tsp. salt
1/2 tsp. ground black pepper

South of the Border Marinade

12 oz. beer Combine all ingredients in a
1/2 cup canola or vegetable oil bowl. Stir thoroughly to combine.
1/2 cup fresh lemon juice Place meat and marinade in a
1/2 cup fresh lime juice vacuum sealed or zip top bag,
Poultry Sauces & Glazes

1/2 tsp. chili powder or covered bowl and place in

1/2 tsp. cumin powder refrigerator 2 hours to overnight.
2 small red chili peppers, split Great for Beef, Poultry, Lamb,
lengthwise, seeded or Pork.
1 tsp. orange zest
1/4 cup light brown sugar,
packed
2 garlic cloves, crushed

Honey Mustard Marinade

3/4 cup mustard, Dijon or yellow Combine all ingredients in a
1/4 cup honey bowl. Stir thoroughly to combine.
1/2 cup white wine Place meat and marinade in a
1/4 cup oil vacuum sealed or zip top bag,
1 tsp. dried herbs such as or covered bowl and place in
tarragon, oregano, basil refrigerator 2 hours to overnight.
and/or thyme
1/2 tsp. salt
Pinch ground black pepper

30
 Citrus Soy Marinade
1 cup fresh lime juice Combine all ingredients in a
1/2 cup orange juice bowl. Stir thoroughly to combine.
1/2 cup oil Place meat and marinade in a
4 tbs. soy sauce vacuum sealed or zip top bag,
4 tbs. red wine vinegar or covered bowl and place in
4 tbs. light brown sugar refrigerator 2 hours to overnight.
1/2 tsp. ground black pepper Great for Beef or Poultry.

Coconut Curry Glaze

2 cups chicken stock Combine the chicken stock,
1/2 cup rice wine rice wine, soy sauce, brown sugar,
1/4 cup soy sauce and curry paste in a small, heavy
3 tbs. packed light brown sugar saucepan. Stir to combine ingre-
1-2 tsp. red curry paste dients and bring to a boil over
1/2 cup unsweetened coconut medium-high heat.
milk Once boiling, reduce the heat
2 tbs. shredded coconut, toasted to medium. Let simmer for 20-25
(optional) minutes or until syrupy. Add the

Poultry Sauces & Glazes

coconut milk and let simmer
additional 2 minutes.
Transfer the glaze to a large
mixing bowl. Gently toss cooked
poultry in the glaze and serve.
Garnish with toasted coconut
if desired.

Chinese Chicken Glaze

1 cup soy sauce Combine all ingredients in a
1 cup water small, heavy saucepan. Stir to
1/2 cup sherry combine ingredients and bring to
3 tbs. light brown sugar a boil over medium-high heat.
1 tbs. fresh ginger, minced Once boiling, reduce heat to
1 garlic clove, minced medium. Let simmer 20-25 min-
1 tsp. five spice powder utes or until syrupy. Transfer the
glaze to a large mixing bowl.
Gently toss cooked poultry in the
glaze and serve. Garnish with
toasted coconut if desired.

31
32
 Poultry Recipes

Whole Chicken with Lemon,

Thyme and Garlic
3-4 lbs. whole chicken Rinse and dry the chicken
1 lemon, cut into 1/4" slices inside and out. Using your fin-
6 cloves of garlic, sliced gers, loosen the skin from the
10-15 sprigs of fresh thyme body. Evenly tuck lemon slices,
1 tbs. olive oil garlic and thyme under the skin,
Kosher salt as well as several slices and
Fresh ground pepper sprigs in the cavity of the bird.
Rub the outside with olive oil
and season well with salt and
pepper. Place chicken in rack
and cook on High for 3-4 hours
or until a meat thermometer
reads 180F

Poultry Recipes
Yield: 4 servings.

33
 Lemon Lime Chicken
4 split chicken breasts Rinse and dry the chicken
(bone in and skin on) breasts and place in a zip top
Juice of 1 lemon and 1 lime bag or bowl. Combine all ingredi-
(about 1/2 cup) ents except chicken in bowl and
1/2 cup olive oil blend well. Pour 3/4 of marinade
1/2 cup finely minced sweet over chicken and marinate for
onion 1 hour. Reserve the remainder of
2 tbs. dried parsley the marinade.
8 cloves of garlic, minced Remove chicken from mari-
(about 1/4 cup) nade (discard used marinade)
1/2 tsp. crushed red pepper and place chicken on rack. Cook
flakes on High for 1 1/2-2 hours until
Salt and pepper meat thermometer inserted in the
thickest part of the meat reads
170F. Pour reserved marinade
over chicken when serving.
Yield: 4 servings.

Chicken Picadillo
2 lbs. boneless skinless Rinse and dry chicken and
chicken thighs, trimmed of place in a bowl.
Poultry Recipes

any visible fat In a blender or food processor,

2 1/2 cups crushed tomatoes combine all ingredients except
1 cup raisins chicken and pulse to blend (do
2 chipotle peppers in adobo not puree). Pour over chicken
1/8 cup cider vinegar and toss to coat. Place chicken
3/4 cup chipotle sauce on rack in unit and cook on Low
1 tsp. cinnamon for 5 hours until the chicken is
2 cloves garlic very tender.
1 tsp. salt Using the tines of 2 forks,
shred the chicken and cook for
1 hour more.
Yield: 6 servings.

34
 Chicken Mole Verde
3 lbs. boneless skinless chicken Rinse and dry chicken and
thighs, trimmed of any place in a bowl. In a separate
visible fat bowl, combine mole, tomatoes
1 jar (8.25 oz.) of mole verde and broth and stir to blend. Add
1 15 oz. can of diced tomatoes chicken and toss well. Marinate
1 1/2 - 2 cup chicken broth for 2+ hours.
Place chicken on rack and
cook on Low for 4 hours or until
very tender and reading 170F
on a meat thermometer.
Yield: 6-8 servings.

Honey Roasted Peanut

Crusted Chicken
3-4 lbs. whole chicken Rinse and dry chicken and
1 tsp. peanut oil season with salt and pepper. In a
3/4 cup honey roasted salted small bowl, combine peanut oil,
peanuts, chopped 1 tsp. of soy and 1 tsp. of honey.
3/4 cup honey Blend and brush on the chicken.
2 tbs. soy sauce Transfer chicken to rack in unit.

Poultry Recipes
1/4 tsp. cayenne pepper Cook on High for 3-4 hours or
Salt and pepper until a meat thermometer reads
180F.
While chicken is cooking,
combine the remaining ingredi-
ents in a small pan, heat gently
while stirring to melt honey and
combine and set aside. When
chicken is finished, remove from
unit, place on a serving dish and
let sit for a moment and then
pour honey mixture over chicken,
sprinkle with chopped peanuts.
Yield: 4 servings.

35
 Honey Mustard Wings
4 lbs. chicken wings, 1/2 drums Rinse and pat dry the chicken.
and wings (tips removed) In a large bowl, place all remain-
1 cup honey ing ingredients and blend well.
1 cup mustard Add chicken and marinate in the
1 tbs. soy sauce or tamari refrigerator for 2 hours. Set unit
2 tbs. sesame oil to High. Spoon the chicken wings
1 tsp. crushed red pepper or hot into the stoneware, reserving the
sauce (to taste) marinade. Cook the chicken for
1/2 tsp. garlic powder 2 hours, stirring once or twice.
3 tbs. chopped green onion Transfer the marinade to a
Freshly ground pepper saucepan, simmer and reduce
by 1/4-1/2. During the 3rd hour
of cooking, brush the reduced
marinade onto the wings.
To serve, spoon the wings out
of the stoneware and serve with
any remaining reduced marinade.
Serves 8-10 as an appetizer.

Tomato Fire Wings

Poultry Recipes

4 lbs. chicken wings, 1/2 drums Rinse and pat dry the chicken.
and wings (tips removed) In a large bowl, place all remain-
1/2 cup cider vinegar ing ingredients and blend well.
1/4 cup canola oil Add chicken and marinate in the
1-6 oz. can of tomato paste refrigerator for 2 hours. Set unit
2 tsp. crushed red pepper to High. Spoon the chicken
1 tbs. mustard wings into the stoneware,
1 tsp. hot pepper sauce reserving the marinade. Cook the
1 tsp. chili poder chicken for 2 hours, stirring once
1 tsp. garlic powder or twice. Transfer the marinade to
2 tbs. liquid smoke a saucepan, simmer and reduce
1 tbs. Worcestershire sauce by 1/4-1/2. During the 3rd hour
1/3 cup water of cooking, brush the reduced
marinade onto the wings.
To serve, spoon the wings out
of the stoneware and serve with
any remaining reduced marinade.
Serves 8-10 as an appetizer.

36
 Sticky Smoky Wings
4 lbs. chicken wings, 1/2 drums Add chicken and marinate in
and wings (tips removed) the refrigerator for 2 hours. Set
1 1/4 cup ketchup unit to High. Spoon the chicken
1/2 cup molasses wings into the stoneware, reserv-
3 tbs. liquid smoke ing the marinade. Cook the
1 tbs. Worcestershire sauce chicken for 2 hours, stirring once
1 tbs. cider vinegar or twice. Transfer the marinade
1 tbs. canola oil to a saucepan, simmer and
2 tbs. brown sugar reduce by 1/4-1/2. During the
hot pepper sauce to taste 3rd hour of cooking, brush the
reduced marinade onto the
Rinse and pat dry the chicken.
wings.
In a large bowl, place all remain-
To serve, spoon the wings out
ing ingredients and blend well.
of the stoneware and serve with
any remaining reduced marinade.
Serves 8-10 as an appetizer.

Turkey Breast with Cranberry

Orange Glaze
2-4 lbs. boneless turkey breast Combine brine ingredients in a

Poultry Recipes
Butchers twine large pot and stir to blend. Add
Brine: turkey breast to brine for 4-6
1 gallon cool water hours. Shortly before removing
1/2 cup kosher salt turkey from brine, combine the
1/2 cup brown sugar ingredients of the glaze in a small
2 cinnamon sticks saucepan, gently heat to melt the
1 cup apple cider vinegar ingredients. Remove from heat
1/2 orange, juice squeezed into
water and 1/2 orange added and reserve 1 cup for serving.
1 tbs. peppercorns Remove turkey from brine,
1 tbs. whole allspice discard brine and pat turkey dry.
1 tbs. whole cloves Brush the turkey breast with the
3 cloves garlic, smashed glaze, roll and tie into a bundle.
Cranberry Orange Glaze: Brush turkey again.
16 oz. can whole cranberry sauce Cook on High for 2 1/2-3
1/2 cup orange marmalade hours, until thermometer reads
1/2 tsp. ground cloves 180F. Remove, let rest for 5-10
1/4 cup cider vinegar minutes before removing twine,
1 tsp. Dijon mustard slice into 1/4-1/2" slices and
1 tsp. crushed red pepper serve with reserved glaze.
1 1/2 tsp. salt Yield: 4-8 servings.
Fresh ground pepper

37
 Smoky Maple Glazed Turkey
7 lb. turkey Rinse and dry turkey, inside
2 cup real maple syrup and out. Combine remaining
2/3 cup whiskey ingredients in a bowl and blend.
1/4 cup liquid smoke Pour over turkey and marinade
1/2 cup Worcestershire sauce overnight, turning several times.
2 tbs. minced fresh ginger Set unit to High and insert rack.
4 tsp. mustard Remove turkey from marinade,
1/4 cup sesame oil place in BBQ Pit and reserve
1 tsp. crushed red pepper marinade. Cook turkey for 6-8
(to taste) hours until meat thermometer
2 tsp. kosher salt reads 180F. In final hour, add
reserved marinade to saucepan,
simmer and reduce by 1/2.
Brush on turkey 2 or 3 times.
Remove turkey from unit, let
rest for 10 minutes, then slice
and serve with remaining
reduced marinade.
Poultry Recipes

38
Side Dish &Dessert Recipes

Enjoy!
Some of the following Side Dish and Dessert recipes
can be made in a Crock-Pot Slow Cooker. They are
perfect accompaniments to your BBQ Pit meal!

Country Scalloped Potatoes

for Crock-Pot Slow Cooker
6 medium potatoes, thinly sliced Lightly grease the stoneware
1 large onion, thinly sliced of a Crock-Pot Slow Cooker.
1 cup cheddar cheese, shredded Alternate layers of potatoes,
1/2 cup fresh Italian parsley, onions, cheese, parsley and
minced mushrooms in the stoneware. In
10 button mushrooms, thinly a small bowl, combine the milk,
sliced butter, paprika, pepper and salt.
1/2 cup milk Pour this mixture over the ingre-
1/2 cup butter, melted dients in the slow cooker. Cover,
1/2 tsp. paprika cook on Low for 7 to 9 hours or
Side Dishes & Desserts

1/2 tsp. black pepper on High for 3 to 4 hours.

1/2 tsp. salt

39
 Macaroni and Cheese
for Crock-Pot Slow Cooker
3 cups cooked macaroni Add ingredients to stoneware
1 tbs. butter or margarine, of Crock-Pot Slow Cooker.
melted Cook on High for 2 to 3 hours,
2 cups evaporated milk stirring twice.
3 cups shredded cheddar
cheese
1/4 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper

Blue Cheese Buttermilk Cole Slaw

Salad: Combine all ingredients in a
4 cups shredded red or green food processor until almost
cabbage or a combination smooth. Transfer dressing to a
(about 1/2 of a large head) large bowl.
1 large carrot, shredded Add all vegetables to bowl
1 stalk celery, thinly sliced with the dressing and toss well
1 Granny Smith apple, cored to combine. Season with salt and
with skin on, shredded pepper. Garnish with additional
6-8 radishes, shredded blue cheese.
1/2 cup thinly sliced scallions
3 tbs. minced fresh parsley
Salt and pepper
Dressing:
4 oz. blue cheese, crumbled,
plus some for garnish
1/2 cup mayonnaise
1/3 cup buttermilk
1 1/2 tbs. cider vinegar
Side Dishes & Desserts

4 tsp. sugar

40
 Cole Slaw
1 head cabbage, grated fine Combine grated cabbage
2 cups mayonnaise with all ingredients in a large
1/2 tsp. vinegar bowl. Refrigerate 1 hour prior
1 small onion, finely chopped to serving.
1 tsp. sugar
1 tsp. pepper

3-Bean Salad
1 can (15 oz.) green beans Combine all ingredients in a
1 can (15 oz.) kidney beans large bowl and refrigerate at least
(drained and rinsed) 12 hours prior to serving.
1 can (15 oz.) wax beans
1 onion, thinly sliced
3/4 cup sugar
2/3 cup vinegar
1/3 cup vegetable oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery salt

Corn Bread
1 egg Heat oven to 425F. Grease a
1 1/3 cups milk 9 inch iron skillet or baking pan.
1/4 cup vegetable oil Beat the egg in a large bowl,
2 cups corn meal mix adding in milk, oil, sour cream,
1 can (8 oz.) cream-style corn creamed corn, and corn meal
1 cup sour cream mix. Stir until just dampened.
Pour into prepared skillet
or pan.
Side Dishes & Desserts

Bake 30 minutes or until

toothpick inserted into center
comes out clean.

41
 Traditional Cucumber Salad
4 cucumbers peeled and diced Drain cucumbers to remove
8 oz. sour cream excess moisture. Combine sour
8 oz. plain yogurt cream, yogurt, onion, garlic and
1/2 cup diced onion dill. Add cucumbers and toss
2 cloves garlic, minced gently to coat. Season with salt
1 tbs. fresh dill, chopped and pepper.
Salt and pepper to taste

Fresh Tomato Salad

4 medium sized tomatoes Cut tomatoes into 1/4 inch
3 plum tomatoes thick slices. Combine lime juice
juice of 1 large lime with cilantro, orange juice, honey
1 small bunch cilantro chopped and salt.
1/3 cup orange juice Arrange slices of tomato on a
1 tsp. honey platter. Drizzle with dressing and
1/4 tsp. salt sprinkle with salt and pepper.
1/4 tsp. pepper

Sweet Potato Casserole

for Crock-Pot Slow Cooker
2 lbs. sweet potatoes, mashed Lightly grease the stoneware
1/2 cup margarine or butter, of a Crock-Pot Slow Cooker.
melted In a large bowl, mix the sweet
2 tbs. sugar potatoes, 1/3 cup margarine,
2 tbs. brown sugar sugar and brown sugar. Beat in
1 tbs. orange juice the orange juice, eggs and milk.
2 eggs, beaten Transfer to the stoneware.
1/2 cup milk Combine pecans, 1/3 cup
Side Dishes & Desserts

1/3 cup pecans, chopped brown sugar, flour and 2 tbs.

1/3 cup brown sugar margarine and spread over the
2 tbs. flour potatoes. Cover and cook on
2 tbs. margarine or butter, melted High for 3 to 4 hours.

42
 Peach Cobbler
for Crock-Pot Slow Cooker
2 lbs. fresh or canned peaches, Place the peaches in the
sliced stoneware of a Crock-Pot Slow
2/3 cups oats Cooker. Combine oats, flour,
2/3 cup flour brown sugar, cinnamon and
2/3 cup light brown sugar nutmeg and pour over peaches.
1/2 tsp. ground cinnamon Add the butter and stir until
1/4 tsp. nutmeg crumbly. Cook on Low for
3/4 cup softened butter 3 hours.

Homestyle Apple Brown Betty

for Crock-Pot Slow Cooker
6 cups apples, peeled, cored Place the apples in the bottom
and cut into slices of the stoneware of a Crock-Pot
3 cups bread crumbs Slow Cooker. In a mixing bowl,
1/2 cup brown sugar combine the bread crumbs,
1 tsp. cinnamon cinnamon, nutmeg, salt, brown
1 tsp. nutmeg sugar, butter and walnuts.
1/8 tsp. salt Spread mixture over the apples
1/2 cup butter or margarine, in the stoneware. Cover cook on
melted Low for 3 to 4 hours or on High
1/4 cup walnuts, finely for 1 1/2 to 2 hours.
chopped (optional)
Side Dishes & Desserts

43
 NOTES

DATE
LIMITED ONE-YEAR WARRANTY

P
Rival warrants this product to be free from defects in materials or workmanship for one (1) year from date

U
of original purchase. If you have a claim under this warranty please follow these procedures:

O
1) Within the first 45 days from date of original purchase, defective product should be returned to original

HK T RANTY
place of purchase for replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective
product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty
service visit:

WAR UAGE
www.rivalproducts.com
Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32B Spur Drive, El Paso, TX

G
79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This

LAN
warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use,
or to damage to the product (not resulting from defect or malfunction) while in the possession of the con-
sumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused by
the use of this product. Some states do not allow this exclusion or limitation of incidental or consequential
losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights, and
you may also have other legal rights which vary from state to state.

44


2005 The Holmes Group, Inc.

Printed in China
Crock-Pot is a registered
trademark of
The Holmes Group, Inc
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