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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 generated 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 extension 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 holding roasts or whole chickens.
Invert the rack to hold ribs in a vertical position.
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HOW TO USE YOUR BBQ PIT |
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1. |
Before initial use, rinse stoneware with hot, soapy water. |
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2. |
Assemble unit by setting stoneware |
(a) |
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pan into base of unit. Attach lid by |
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aligning knotched areas.(a) |
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3. |
The meat rack included with this |
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product can be used in 2 ways. It is |
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perfect for holding whole chickens or |
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roasts,(b) or may be inverted to hold |
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slabs of ribs in a vertical position.(c) |
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4.Plug unit in electrical outlet.
5.Place meat in rack (if using) or stoneware pan.
6.Set Low or High temperature setting and close lid.
7.Always cook with the lid on.
8.Follow recommended cooking times.
COOKING GUIDE
•Do not use BBQ Pit stoneware for storage of food.
•Do not re-heat foods in your Crock-Pot® BBQ Pit.
•Do not set heated unit filled with food on a finished wood table.
(b) |
(c) |
•Caution: Remove the lid completely or open the lid completely before attempting to lift and remove the stoneware pan from the unit.
•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 synonomous, 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 technique 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 you’ve 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: |
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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 |
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Beef |
140°F |
160°F |
170°F |
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Pork |
* |
* |
170°F |
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Fully Cooked Ham |
* |
* |
140ºF |
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Partially Cooked Ham |
* |
* |
165°F |
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Fresh Ham |
* |
* |
165°F |
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Poultry |
* |
* |
180°F |
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Whole Chicken |
* |
* |
180°F |
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Turkey |
* |
* |
180°F |
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*Rare pork, ham or poultry is not recommended.
Cooking Guide
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Recommended |
Cooktime |
Cooktime |
Sugg. Internal |
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Meat Cut |
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Size |
Low Setting |
High Setting |
Temps. |
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Poultry |
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Skinned, Boneless Breasts |
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3 lbs. |
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2-3 hours |
1-2 hours |
170°F |
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Chicken pieces, bone in |
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5 lbs. |
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5-7 hours |
3-5 hours |
170°F |
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Turkey Breast |
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7 lbs. |
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7-9 hours |
4-6 hours |
170°F |
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Whole Chicken |
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7 lbs. |
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8-12 hours |
4-6 hours |
170°F |
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Ribs |
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Beef Short Ribs |
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3 lbs. |
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7-8 hours |
4-6 hours |
170°F |
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Pork Loin Baby Back or |
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Beef Baby Back Ribs |
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3 lbs. |
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6-8 hours |
3-5 hours |
170°F |
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Pork Country Style Ribs |
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5 lbs. |
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9-12 hours |
6-9 hours |
170°F |
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3 Racks Baby Back Ribs |
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8 lbs. |
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8-12 hours |
5-8 hours |
170°F |
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Roasts |
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Flank Steak, London Broil |
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3 lbs. |
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3-5 hours |
2-3 hours |
170°F |
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Brisket |
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4 lbs. |
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5-8 hours |
3-5 hours |
170°F |
Pork |
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Pork Tenderloin |
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2.5 lbs. |
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- |
1-2 hours† |
170°F |
Pork Butt |
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8 lbs. |
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- |
10-14 hours† |
170°F |
Pork Shoulder |
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8 lbs. |
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- |
10-14 hours† |
170°F |
† 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 appropriate 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 280ºF. Lifting lid will cause heat loss. Adjust cook time accordingly.
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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 combination 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.
Glazes & Sauces Beef
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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. |
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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 |
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heat to medium. Let simmer |
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20-25 minutes or until syrupy. |
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Baste glaze on meat during |
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the last 1/2 hour of cooking |
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every 10-15 minutes. |
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Great for Beef or Pork. |
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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 |
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Glazes & Sauces Beef
Savory Italian Marinade
1 cup olive oil
1/2 cup fresh lemon juice
2 tbs. red or white wine vinegar 1/4 cup basil leaves, roughly
chopped
2 tbs. fresh oregano, roughly chopped
2 garlic cloves, crushed
Combine all ingredients in a bowl. Stir thoroughly to combine. Place meat and marinade in
a vacuum sealed or zip top bag, or covered bowl and place in refrigerator 2 hours to overnight.
Great for Beef, Poultry, Fish, Lamb, Pork, or Vegetables.
Tomato and Basil Marinade
3/4 cup tomato puree 1/4 cup balsamic vinegar 2 tbs. olive oil
2 tbs. honey
1/4 cup fresh basil leaves, roughly chopped
1 small red chili pepper, seeded and roughly chopped
1 garlic clove, crushed 1/2 tsp. salt
1/4 tsp. ground black pepper
Combine all ingredients in a bowl. Stir thoroughly to combine. Place meat and marinade in
a vacuum sealed or zip top bag, or covered bowl and place in refrigerator 2 hours to overnight.
Great for Beef, Poultry, or Lamb.
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