Alabama Hills Rotisserie Mustard Chicken and Ribs
Hey Guys, long time no see!
I awoke from my winter’s hibernation to find myself once again back in the Alabama Hills in sort of Southern California (I’m not making that up, it's a place where a bunch of Westerns have been filmed).
Rubbing my eyes, I decided to fire up the computer and see what the Brethren were Throwing Down about this week. To my delight, Mustard was the topic du jour. I love mustard. But then I panicked, remembering that mustard was the one thing I forgot to buy on my last shopping trip. What to do? But then I realized that in my sauce cupboard (actually it is a whole filing cabinet drawer), I remembered I had some good ol’ Carolina style mustard BBQ sauce driven all the way from South Carolina.
I had a rack of spares just begging to go on the spit. So I started them out with Rib-o-Lator’s Grill Mor rub, with the plan of basting w the mustard sauce later in the cook.
I felt like in such impressive surrounding it would be sad to just have a rack of ribs all on its lonesome, and I had a chicken that needed cooking so then it was a question of how to cook the chicken. Then I remembered that I had some mustard seeds in the depths of my spice cabinet, so I went to work making a paste combining them, cumin, garlic powder w parsley, onion powder, onion salt and grated almonds with melted butter and a bit of sun-dried tomato bruchetta.
A lemon in the cavity per usual and then off to the rod she went.
I used some pecan wood and mesquite lump charcoal.
The next pics had my mustard BBQ sauce baste going on the ribs.
Chris, please choose one of the last two above pics as my entry, since my attempt to plate them together (after sundown) just didn’t have the same effect:
For what is worth the chicken came out with a real crispy skin and tender meat while the ribs sung of mustardy goodness.
Thanks for looking!
--Jonny Rotisserie
BTW I posted a few extra pictures in the original post:
http://www.bbq-brethren.com/forum/showthread.php?p=1612823#post1612823