Game Winner 07-4101-GW Instructions For The Use - page 3
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COMPONENT LIST
DIAGRAM
PART
PART
NUMBER
DESCRIPTION
NUMBER
1
BottomHousing
07-4110-GW
2
TopHousing
07-3181-GW
3
Handle
07-3125-GW
4
BladeAssembly
07-3103
5
LeftComb
07-3306
6
RightComb
07-3305
7
HousingThumbscrew(2)
07-3166
8
HandleThumbscrew
07-3505
9
SupportLeg
07-4103-GW
10
CountertopProtectorPad
07-4104
11
Chute
07-3182-GW
12
StainlessSteelTongs
07-3151
13
ChuteScrew(2)
07-3183
14
SupportLegScrewwithWasher(2)
07-4105
15
SmallAllenWrench
for Chute Screws
07-3178
16
LargeAllenWrench
for Support Leg Screws
07-4109
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BLACKENED CAJUN RUB
1 1/2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground dried thyme
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp dried basil
1 tsp dried oregano
. Combine paprika, garlic powder, onion powder, thyme, black pepper, cayenne
pepper, basil, and oregano in a bowl until evenly mixed.
. Rub mixture onto meat before cooking.
. Store excess rub mixture in an airtight container in a cool, dry place.
SWEET & SOUR BBQ MARINADE
1 tbsp olive oil
1 small onion, chopped
1/2 red bell pepper
1/4 cup brown sugar
1 tsp garlic
1 tbsp dry mustard
1/2 cup cider vinegar
4 cups pineapple juice
1 (16 ounce) jar pineapple fruit preserves
. Brown onions and red peppers in olive oil.
. Add brown sugar, garlic, mustard, and cider vinegar.
. Cook for one minute on high or until bubbly.
. Add pineapple juice.
. Coat meat with marinade and marinate meat overnight in a covered dish in the refrigerator.
. Remove meat from marinade and grill or cook as desired.
. Near the end of the cooking, add preserves to top and allow to brown slightly.
STEAK MARINADE
1/3 cup sherry
1/3 cup soy sauce
1/3 cup vegetable oil
2 tbsp honey
2 tbsp grated fresh ginger root
1 clove garlic, minced
. In a medium bowl, mix sherry, soy sauce, vegetable oil, honey, ginger and garlic.
. Coat meat with marinade and marinate meat for 4 hours in a covered dish in the
refrigerator.
FAJITAS
1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1 1/2 tsp grated lemon peel
1/4 tsp chili powder
1/4 tsp pepper
3/4 lb sliced steak or chicken
3 green onions, thinly sliced
4 (8”) flour tortillas
. In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper.
. Place half in a re-sealable plastic bag; cover and refrigerate remaining marinade.
. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
. Drain and discard marinade. In a skillet, heat reserved marinade.
. Add meat and green onions.
. Cook and stir until meat reaches desired doneness.
. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each
tortilla.
. Top with optional ingredients- salsa, cheese, sour cream, guacamole, lettuce.
If any components of this unit are broken or the unit does not operate
properly, call Weston Products LLC
Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
E-Mail: CustomerService@WestonProducts.com