My brithday present arrived yesterday, which is a Rotisserie attachment for the 'oh my gods how big is that bugger' grill I was given for my birthday last year. So, as the weather has brightened up today, I'm heading to the supermarket shortly to get some stuff to take it for a test drive.
I'm thinking chicken for the test run. I'll probably do a light stuffing and a rub. My thoughts are:
Stuffing - bread crumbs, leek, sage, herbs, salt, pepper and garlic - whizzed in the food processor and, well, 'stuffed'
Rub - paprika, kosher salt, pepper, touch of cumin and chilli, dried garlic
I'll probably leave the chicken prepped for 3-4 hours before cooking. I ought to do longer but I wasn't sure if I could BBQ until the weather perked up.
I've found that BBQ corn is still excellent too, and probably serve the whole thing with a green salad with wasabi dressing...
Dressing
- Olive oil and Soy Sauce in the usually 2:1 vinigrette blend
- Lemon Juice
- Wasabi
- salt and pepper
Whisk, dress.