Huli Huli Rotisserie Beef Recipes

LINDA'S HULI HULI CHICKEN

Steps:

• Split each chicken down the backbone, but leave attached at breast. Remove neck bone.
• Rinse off chickens, and pat dry with paper towels. Set into a lg. plastic container.
• To make marinade, mix together soy sauce, lime juice, honey, brown sugar, oil, garlic, ketchup, gingerroot, sambal oelek or Asian chile paste, salt and pepper, and sesame oil if using.
• Pour marinade over chicken, then cover, and store in refrigerator.
• Marinate split chickens for 20 minutes to 4 hours. (If you are short on time it is not absolutely necessary to marinate chicken).
• During the marinating time, turn chickens often, to coat all areas of the chickens well.
• Secure chickens on rotisserie and roast 60-80 minutes, basting often with the marinade while cooking.
• If you don't have a rotisserie, grill the chicken on a barbecue rack over med. coals, turning often for about 45 minutes Baste frequently with the marinade, flipping chicken often while cooking.
• If you'd prefer, you can roast the chicken at 325, for 1 1/2 hrs., basting chicken often with the marinade, and flipping the chicken often while cooking.
• Do not save the marinade, or serve over chicken!

HULI HULI (ROTISSERIE) BEEF

Steps:

• 1. Combine marinade ingredients, massage into roast, and let marinate 15 minutes. Place roast on skewer and secure into rotisserie over hot coals. (don't cover)
• 2. Plan on about 2 hours cooking time. Baste every 10-20 minutes with sweet vermouth, until the last 30 minutes. Then baste about every 5 minutes.
• 3. If you don't have a rotisserie, it can be done in a closed outdoor barbecue system by turning the meat every half hour and basting in the same manner as for the rotisserie method.
• 4. Note: Bottom round or tri-tip roasts can also be used.