GROW YOUR MENU
ROTISSERIE CHICKEN
• Preheat oven to 500° F
• Prepare rub (or use your own favorite rub)
1/4 cup Old Bay seasoning
1/4 cup lemon pepper seasoning
2 Tbsp fresh rosemary, chopped
2 Tbsp mustard powder
1 tsp chili flakes
• Apply topical rub on chicken prior to skewering
• Place up to 5 chickens on a skewer
• Cook at 450°-500° F for 90-100 minutes or until internal temperature reaches 180° F
• NOTE: when loading the skewers in the oven, ensure that the breast is facing out towards you
ROAST BEEF
• Preheat oven to 500°F
• Prepare rub (or use your own favourite rub)
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
• Rub combined spices evenly on roast
• Cut to 4 ½" if required to fit onto hanging basket
• Place up to 3 roasts on hanging basket and cook at 430° F for 75-90 minutes or until internal temperature reaches 145° F
• Remove from oven cover loosely with tin foil and hold for 10 minutes to allow the juices to evenly distribute within the meat
CEDAR PLANK SALMON
• Preheat oven to 500°F
• Place single portion sized salmon pieces onto cedar planks
• Lightly brush salmon with olive oil and sprinkle salt, pepper, dill and lemon juice
• Place the cedar planks with the salmon onto the hanging basket
• Cook approximately 20 minutes at 490-520°F or until internal temperature reaches 140°F
• Remove from hanging basket using thin flexible spatula
BABY BACK RIBS
• Preheat oven to 500°F
• Prepare rub (or use your own favourite rub)
¼ cup sweet paprika
3 tablespoons dark brown sugar
2 tablespoons pepper
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dry mustard
2 teaspoons celery salt
1 teaspoon kosher salt
1 teaspoon cayenne pepper
• Remove ribs from packaging and rub evenly with prepared dry rub
• Place in hanging basket meat side down (2 slabs per hanging basket)
• Cook at 430° F for 60 minutes or until internal temperature reaches 165° F. For a more tender finish, cook to an internal temperature of 195°-200°F
ROAST VEGETABLE MEDLEY
• Preheat oven to 500°F
• Suggested vegetables: potato wedges, sweet potatoes, red onions, carrots, garlic, pumpkin, squash, bell peppers, zucchini, Portobello mushrooms
• All vegetables should be washed prior to cooking
• Cut vegetables into large sized pieces (approx. 3 inches)
• Slightly cut top of head of garlic, this will facilitate removing the garlic from its shell once roasted
• Quarter red onion leaving root intact while peeling off outer skin
• Combine all vegetables together in a large mixing bowl and toss with olive oil and herbs of your choice
• Spread evenly across hanging basket in a single layer.
• Cook at 450°F – cook times:
Portobello mushrooms: approx. 15 minutes
Peppers, pumpkin and squash: approx. 45 minutes
Potato wedges, garlic, carrots, and red onions: approx. 60 minutes
RACK OF LAMB (LAMB CHOPS)
• Preheat oven to 500°F
• Keeping the rack whole, rub with olive oil and coat with fresh chopped garlic, rosemary, salt and pepper
• Place on basket, bone side up. You can place approximately 3-4 racks per basket
• Cook at 450°F for 20-30 minutes or until internal temperature reached 145°F
• Cut chops as desired
AVAILABLE COOKING ACCESSORIES
 V Skewer PN: 2146A stainless steel skewer that supports chicken without piercing the skin, allowing the natural juices that give the bird flavor to be retained. |  Hanging Basket PN: 2735Designed for products that should not rotate during cooking; this stainless steel basket stays flat as the drive turns. Ideal for cooking small roasts, chicken parts and a variety of other products. |  Rib Basket PN: 2739A stainless steel clamshell basket that is ideal for cooking vegetables, chicken parts and a variety of other flat products. |
|---|---|---|
 Trussing Loops PN: 7029Elastic loops used to truss the legs and wings of chicken. Approved by the FDA, they are recommended for 2.5 to 4 lbs (1.1 to 1.8 kg) birds. |  Landing Tray PN: 5083A tray for unloading cooked product. It makes unloading a simple task and will accommodate 3 loaded skewers. |  Preparation Table PN: 5050Unlike regular tables, Hardt’s stainless steel, preparation table is designed with a backsplash/raised edge all the way around and features a built-in waste removal drawer. Easy to clean and maintain, it is effective against cross-contamination. A removable corner bracket holds the end of a skewer facilitating the loading of the food product. |
 Vertical Skewer Cart PN: 2139This stainless steel cart holds raw skewered product in a vertical position. Birds can even be loaded onto the skewer while on the cart. It is designed to hold up to 9 skewers and takes up very little space in a cooler. |  Horizontal Skewer Cart PN: 1410A stainless steel cart designed to hold up to 20 skewers. Equipped with a removable drip pan for easy daily cleaning. |  Skewer Cart Cover PN: 1443A vinyl cover designed for our #1410 horizontal skewer cart to prevent cross-contamination and increase efficiency. It allows the operator to prepare the product in advance and store it covered in the cooler or walk-in. |
 Hanging Skewer Rack PN: 1436A wall mounted, stainless steel, heavy duty rack designed to hold both skewers and baskets. Available with or without mounting brackets, depending on wall type. |