COOKING WITH HARDT

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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: 2146

V Skewer PN: 2146

A 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: 2735

Hanging Basket PN: 2735

Designed 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: 2739

Rib Basket PN: 2739

A stainless steel clamshell basket that is ideal for cooking vegetables, chicken parts and a variety of other flat products.

Trussing Loops PN: 7029

Trussing Loops PN: 7029

Elastic 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: 5083

Landing Tray PN: 5083

A tray for unloading cooked product. It makes unloading a simple task and will accommodate 3 loaded skewers.

Preparation Table PN: 5050

Preparation Table PN: 5050

Unlike 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: 2139

Vertical Skewer Cart PN: 2139

This 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: 1410

Horizontal Skewer Cart PN: 1410

A stainless steel cart designed to hold up to 20 skewers. Equipped with a removable drip pan for easy daily cleaning.

Skewer Cart Cover PN: 1443

Skewer Cart Cover PN: 1443

A 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: 1436

Hanging Skewer Rack PN: 1436

A wall mounted, stainless steel, heavy duty rack designed to hold both skewers and baskets. Available with or without mounting brackets, depending on wall type.

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©2019 Hardt Equipment

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