alot of ya'll sometimes ask about marinades and rub recipes. i came across some really good and easy ones (have alot of flavor) that may give you some ideas....here they are (settin' over time is a good thing with food. as long as it's refrigerated so you don't give yourself food poisoning). Roast Chicken with Lemon Herb Rub Ingredients: Minced rind of 2 lemons 5 cloves garlic, minced 1 tablespoon, dried thyme, finely crumbled 2 teaspoons dried rosemary, finely crumbled 2 teaspoons dried sage leaves, finely crumbled 1 3-1/2 to 4 pound whole chicken Salt and freshly ground pepper Preparation: In a small bowl or with a mortar and pestle combine lemon, garlic, and herbs to form a slightly moist paste. Wash the chicken and dry thoroughly, inside and out. Loosen the skin across the breast and then down around the leg and thigh using a chopstick or your fingers. Work the seasoning mixture under the skin and into the meat of the breasts, legs and thighs and all over the outside skin as well. Season the cavity of the chicken with salt and pepper. Using an Elastic Food Tie , truss the chicken. Place the chicken on the Spit Rods for 55 to 60 minutes or until the internal temperature reaches 170 degrees F on the instant thermometer inserted in the thigh meat. Remove chicken and cut into pieces and serve. (Tip: If you are rotating two chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1 ½ hours.) Serves 3 to 4. Recipe: Brine-Soaked Roast Turkey Ingredients: 1 cup salt 2 gallons cold water 1 12 to 15 pound turkey 2 tablespoons melted butter Preparation: Dissolve the salt in water in a large stock pot or clean bucket. Remove giblets, neck and tail piece from turkey cavity. Rinse turkey thoroughly and place in the brine. Refrigerate turkey in brine for 8 to 12 hours. Remote from brine and rinse inside and out for several minutes to remove all salt. Thoroughly pat turkey dry and truss. Brush with melted butter. Rotate the turkey on the Spit Rods for 12 to 15 minutes per pound or until the internal temperature reaches 180 degrees F on the instant thermometer inserted in the thigh meat. Let the turkey rest for 10 minutes. Carve as usual and serve. Serves 10 to 12. Recipe: Apricot-Orange Glazed Game Hens Ingredients: 1/2 cup apricot preserves 3 tablespoons fresh orange juice 1 tablespoon soy sauce 2 1-1/2 to 2-pound Rock Cornish game hens Salt and freshly ground pepper Preparation: Stir together the preserves, orange juice and soy sauce. Reserve 3 tablespoons of the sauce and place the remaining sauce in the Food Heater in the lower position to heat while the hens cook. Wash and thoroughly dry the game hens. Season inside cavity with salt and pepper and brush the game hens with the 3 tablespoons of sauce. Rotate the game hens in the Rotisserie on the Spit Rods for 45 to 55 minutes or until the internal temperature reaches 180 degrees F on the instant thermometer inserted in the thigh meat. Serve hens with warmed sauce. Serves 2 to 4. Recipe: Mustard-Brown Sugar Glazed Pork Chops Ingredients: 4 1-inch thick center cut pork chops 1/4 cup Dijon Mustard pinch each of dried thyme and dried sage 1/2 cup brown sugar Preparation: Wipe pork chops with a paper towel. Stir together mustard, thyme and sage. Coat pork chops well with the herb mustard. Press brown sugar into the mustard. Place the pork chops in the Flat Standard Basket in the Rotisserie for 30 to 35 minutes or until cooked through. If not brown enough, position the basket facing the Heating Element and turn the "pause-to-sear" switch to "off". Rotate 2 to 3 minutes more on each side. Serves 4. Recipe: Jamaican Jerk Pork Tenderloin Ingredients: 2 tablespoons chopped fresh cilantro 1 tablespoon finely minced fresh ginger 1/4 cup dark rum 2 tablespoons fresh lime juice 2 tablespoons Bertolli olive oil 2 tablespoons light brown sugar 2 tablespoons cup soy sauce 1/2 teaspoon nutmeg 1/4 teaspoon cayenne 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 2 pork tenderloins (about 1-1/2 to 2 pounds total) Preparation: Combine all ingredients except the pork in a flat baking dish. Reserve 1/3 of the marinade and set in the Food Heater in the lower position. Trim all fat and silverskin from the pork tenderloins and place in the marinade. Turn to coat well. Cover and marinate for 15 to 30 minutes at room temperature. Place the pork, one on each Spit Rod in the Rotisserie for, 30 minutes, basting with the marinating juices often during the last 10 minutes, or until the internal temperature reaches 160oF on the instant thermometer. Slice the pork on the diagonal, place on a serving platter and spoon reserved marinade over the pork slices and serve. Serves 4. Recipe: Fruit Kabobs with Grand Marnier Ingredients: 1/2 fresh pineapple, peeled, cored & cut in 1-inch wedges 4 bananas, cut into 1/2-inch slices 4 oranges, peeled and sectioned 12 large strawberries 1 cup sugar 1 teaspoon cinnamon or to taste 6 tablespoons Grand Marnier Preparation: Thread the fruit evenly onto Kebob Rods, alternating pineapple, bananas, and oranges and placing one strawberry on the end of each. Mix sugar and cinnamon and sprinkle over fruit. Cook the skewered fruit for 15 to 20 minutes or until fruit is cooked through and lightly browned. Remove rods from the Gear Wheels and slide the fruit off onto serving plates. Sprinkle each serving with 1 tablespoon Grand Marnier and serve immediately. Serves 12. Recipe: Lemon Dill Salmon Steaks Ingredients: 1/3 cup fresh lemon juice 2 tablespoons Bertolli olive oil 1 tablespoon minced fresh dill or 1 teaspoon dried dill weed 1/2 teaspoon salt 1/4 teaspoon white pepper 4 medium salmon steaks Preparation: In a flat baking dish or food storage bag combine the lemon juice, olive oil, dill, salt and pepper. Add the salmon and turn to coat all sides. Cover or seal tightly and marinate in the refrigerator for 20 minutes or 2 hours. Place the salmon in the basket for 15 to 20 minutes or until done. Serves 4. Recipe: Browned Sugar Glazed Fresh Pineapple Ingredients: 1 fresh pineapple 4 tablespoons butter 4 tablespoons brown sugar 2 tablespoons dark Rum (optional) Preparation: Peel the pineapple and cut into eighths lengthwise. Cut off the core. Place the pineapple spears in the Flat Standard Basket. Rotate the pineapple for about 10 minutes or until warmed through and lightly browned. Meanwhile, melt the butter and brown sugar in a small saucepan over medium heat. Add the Rum, if desired, and stir to combine well. Drizzle the glaze over medium heat. Add the Rum, if desired and stir to combine well. Drizzle the glaze over the hot pineapple. Serves 4. Recipe: Ron's Spicy Lemon Pepper Chicken Wings Ingredients: 2 eggs, slightly beaten 2 cups plain dry bread crumbs 6 tablespoons lemon pepper 2 tablespoons crushed red chili pepper 10-12 chicken wings Preparation: Beat eggs and set aside. Mix bedaubs, lemon pepper and crushed red chili pepper in a flat dish, on a sheet of wax paper, aluminum foil or cutting board. Wash and thoroughly dry the chicken wings. Dip wings in the egg to coat, and then coat with the bread crumb mixture. Place the chicken wings in the Flat Standard Basket rotating for 45 minutes or until they are crispy and slightly dark. Serves 4. Recipe: BBQ Beef Kabobs Ingredients: 2 pounds beef top sirloin 1 cup prepared BBQ sauce Cherry tomatoes Whole mushrooms Canned pearl onions Green bell pepper cubes Preparation: Cut the beef into 1-1/2 inch cubes and place in a medium brown. Stir in BBQ sauce; cover and let marinate for 1 to 4 hours in the refrigerator. Remove the beef from the sauce and skewer, alternating with desired vegetables on the Kabob Rods. Place the kabobs in the "A" position for 20 to 25 minutes or until they reach desired doneness, basting with BBQ sauce only during the last 5 minutes. Remove Kebob Rods from the Gear Wheels and slide the meat and vegetables off onto serving plates. Serves 6. Recipe: Beef Tenderloin Roast with Horseradish Sauce Ingredients: 3/4 cup whipping cream 4 tablespoons prepared horseradish 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1 3-pound beef tenderloin roast Salt and pepper Preparation: Horseradish Sauce: Whip the cream until stiff. Stir in the horseradish, lemon juice and salt. Cover and refrigerate for 1 hour thoroughly coat the beef with salt and pepper. Beef: Place the beef tenderloin on the Spit Rods. Rotate for 30 to 40 minutes or until the internal temperature reaches 140 degrees F for rare on the meat thermometer. Remove roast and slice into 1/2-inch thick slices and serve with Horseradish Sauce. Serves 6. Recipe: Marinated Top Sirloin Steak Ingredients: 1/2 cup ketchup 2 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon brown sugar 1 clove garlic, minced 1/2 teaspoon. chili powder salt and pepper to taste 1-1 3/4 to 2 pound sirloin steak Preparation: In a flat baking dish stir together the ketchup, soy sauce, Worcestershire sauce, brown sugar, garlic, chili powder, salt and pepper. Add the steak and turn to coat. Cover and marinate in the refrigerator for 2 to 8 hours. Remove the steak from the marinade. Place the steak tightly in the Flat Standard basket, rotating for 18 minutes for rare or 25 minutes for medium. If not brown enough, position the basket facing the Heating Element and turn the " Pause-to-Sear" switch to "off". Rotate 2 to 3 minutes more on each side. Remove and slice thinly across the grain into thin strips. Serves 4. Recipe: Roasted Vegetable Skewers with Balsamic Basil Marinade Ingredients: Marinade: 1/2 cup Bertolli olive oil 6 tablespoon Balsamic vinegar 2 tablespoons minced fresh basil 2 cloves garlic, minced Salt and pepper to taste Vegetables: 1 red bell pepper, cut into 1/4-inch slices 16 cherry tomatoes 16 white button mushrooms, stems removed 8 green onions, cut into 1-1/2 inch pieces Preparation: Prepare vegetables and place in a large bowl or food storage bag. Combine marinade ingredients and pour over vegetables. Cover and marinade 1 to 2 hours at room temperature. Drain off marinade and skewer vegetables on Kebob Rods. Rotate the skewered vegetables for 20 to 25 minutes or until vegetables are slightly brown, but still crunchy. Remove skewers from the Gear Wheels and slide the vegetables off onto serving plates. Serves 6. Recipe: Merlot Marinated Leg of Lamb Ingredients: 1/2 cup soy sauce 1 cup Merlot or other dry red wine 4 cloves, minced 2 tablespoons dried oregano 1 tablespoon dried rosemary 1 tablespoon coarsely ground pepper 1 leg of lamb (4 11/2 to 5 pounds) boned and tied Preparation: Combine soy sauce, Merlot, garlic, oregano, rosemary and pepper in a deep bowl. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to one day, turning meat over several times. Remove lamb from marinades, reserving marinade for basting place the lamb on the Spit Rods. Rotate for 1 hour 15 to 1 hour 30 minutes or until the internal temperature reaches 160 degrees F for medium on the instant thermometer, basting several times during the last 10 minutes. Serves 6 to 8. Recipe: Ginger Teriyaki Chicken Ingredients: 1 3-1/2 to 4-pound whole chicken 1/2 cup soy sauce 1/2 cup dry white wine 1/4 cup sake or dry sherry 1/4 cup sugar 2 slice fresh ginger root 2 tablespoons water 1 tablespoon cornstarch Preparation: Ginger Teriyaki Sauce: Combine the soy sauce, wine, sake or sherry, sugar and ginger in a small saucepan. Bring to a boil and simmer over medium heat 3 minutes. Blend water with cornstarch; stir into sauce. Stir over medium heat 1 minute or until thickened. Strain sauce. Makes about 1 cup. Set aside to cool or refrigerate up to 1 week. Chicken: Wash and dry chicken, inside and out. Loosen the skin across the breast and then down around the leg and thigh using a chop stick or your fingers. Reserve 1/2 cup of the cooled teriyaki sauce and inject some of the remaining sauce under the skin of the chicken. Work it over the breast, legs and thighs. Rub more sauce all over the outside of the chicken and then marinate for 30 minutes. Place chicken on the Spit Rods for 55 to 60 minutes or until the internal temperature reaches 180 degrees F on the instant thermometer inserted in the thigh meat. Remove chicken and cut into pieces to serve. Serve the chicken with Teriyaki Marinade for the Ginger teriyaki Sauce in this recipe. Tip: If you are fixing two chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1-1/2 hours. Serves 2 to 3. Recipe: Four Peppercorn Crusted Roast Beef Ingredients: 2 teaspoons black peppercorns 2 teaspoons white peppercorns 2 teaspoons green peppercorns 1 teaspoon pink peppercorns 1 teaspoon salt 1 3-1/2 to 4-pound boneless beef rib roast Preparation: Place the peppercorns in a heavy plastic bag a crush with a rolling pin. Stir in the salt. Coat the outside of the beef roast with the pepper mixture. Rotisserie the roast on the Spit Rods 20 to 25 minutes per pound for rare or until the internal temperature reaches 140o F, 30 to 35 minutes per pound for medium or until the internal temperature reaches 160 degrees F, or 40 to 45 minutes per pound for well done or until the internal temperature reaches 170 degrees F on the instant thermometer inserted in the center. Remove and slice in 1/4 -inch thick slices or thinner. Serves 4 to 6.