User Manual

Spice rubs are an excellent way to add flavor and seal in juices when cook-
ing On arotisserie. The first recipe makes about 2½ cups of rub and the
second makes about 1¾ cups of rub. Store unused rub in a sealed
container for next time.
1. Wash hands with soap and water. To avoid cross contamination, wash hands, cutting
boards, utensils, etc. after touching raw meats.
2. Mix all ingredients together and pat generously on the meat.
3. Follow the guide on page 9 for rotisserie cooking times and temperatures.
4. When done, let the meat rest 10 minutes before serving.
1. Spray or brush the outside of each potato lightly with olive oil. Cut each in half and
scoop out the inside (leave about ¼" attached to the skin).
2. Place the potato halves on a platter or cutting board (skins up) and sprinkle with salt.
Turn over each half and place in the air fry basket.
3. Spray or brush the tops of the potatoes lightly with olive oil.
4. Divide the bacon, cheese and onions evenly on top of the potatoes.
5. AIR FRY on the center racket at 395°F for 20 minutes until cheese is melted and tops
begin to crisp.
6. Sprinkle the hot potatoes with pepper flakes and top with sour cream before serving.
10 small‒med. baked potatoes
1 cup cheddar cheese, shredded
olive oil
2‒3 green onions, chopped
2 Tbsp. kosher salt 1½ tsp. dried rosemary
2 Tbsp. brown sugar 1½ tsp. dry mustard
1 Tbsp. onion powder 1½ tsp. ground cumin
1 Tbsp. garlic powder 1½ tsp. dried thyme
1 Tbsp. smoked paprika 1½ tsp. cayenne pepper
1½ tsp. black pepper
1 Tbsp. garlic powder 2 Tbsp. kosher salt
1 Tbsp. ground black pepper 1 Tbsp. ground coriander
1 Tbsp. smoked paprika 1 Tbsp. onion powder
Serves 6-10 as an appetizer
Spice Rubs
Potato Skins
Chicken or Pork：
Beef or Venison:
salt
red pepper flakes
1 cup of bacon, cooked and crumbled
½ cup sour cream
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