On rotisserie chicken
Our new gas grill “Fred” (don’t ask) has a rotisserie attachment, which was the final selling point for me when we bought the damn thing (you may recall me ranting about the wonderfulness of charcoal a few months back, and then what do i do but cave in and buy a gas grill). I love rotisserie chicken, because it’s ridiculously tasty, and also because it reminds me of France. Roast chicken in any way shape or form is very comforting to me, and I feel at home when I see rotisserie boxes set up outside of shops and in the open air markets of Paris, full of slowly turning chickens. Not only that, but every oven we had in France had a rotisserie attachment. I don’t know if all French ovens are made this way or we just lucked out like crazy, but it is kind of a handy tool to have around. So this past Sunday, we decided it was time to finally break in the rotisserie attachment on our new grill.
Parallels with French cuisine end here, because the boy liberally doused it with some spice rub we had left over from a beer can chicken we had a couple of weeks ago (recipe is below). He made extra of it and keeps it handy in a shaker.
Installing the rotisserie parts onto the grill was actually quite simple. As long as you have an electrical outlet nearby, you’re pretty much good to go. The boy tied up the chicken bondage-style and secured it onto the rotisserie. And right about then, i thought of St Lawrence, one of the martyred deacons of Ancient Rome, who, they say, was killed by being grilled alive (therefore making him the patron saint of cooks – yeah, that’s supposed to be humorous. We Catholics are a weird lot and we drink too much. perhaps there's some sort of correlation here). He apparently cracked some joke while on the gridiron about how he was done on one side and to flip him over, which also makes him the patron saint of stand-up comedians. Actually, he’s the patron saint of a number of things (like most saints are) including librarians, poor people, and Sri Lanka.
Anyway, since neither of us were in the mood to make anything grandiose to go alongside Larry the Chicken, i opened up a can of corn, made a salad, and called it a day.
Larry was good and juicy.
Bobby Flay's Basic Barbecue Rub:
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons freshly ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper