Herbes de Provence roti-bird

[sudsandswine]

Today I let the rotisserie cook lunch while I worked. Chicken on a rotisserie is my favorite way to cook chicken, and a dijon mustard/herbes de provence slather brine is my favorite way to season roti-bird. And if rotisserie chicken seasoned with an herbes de provence slather is my favorite, then let's continue with the spatchock-in-a-basket method for maximum delicious surface area.

The mustard paste mix I use is:
* 1/4 cup dijon mustard (you can use horseradish dijon mustard if you want to kick up the heat a bit)
* 1 tablespoon kosher salt
* 1 tablespoon herbes de provence
* 1 teaspoon fresh ground black pepper

I spatchcocked the bird, worked some of the slather under the skin on the breasts and thighs, slathered the underside, and then slathered on top of the skin. I let this one dry brine in the fridge for 3 days, longer than I planned, but it didn't hurt anything.



Into the basket and onto the grill



Dont mind me classin' the joint up by grilling in my front yard



Around and around it goes, self basting in its own goodness



About an hour and 10 minutes later, it's done





The flavor from the herbs and dijon mustard is very savory, so good. Great skin from the roti as usual, and the meat underneath was very tender

[Moose]

Yes.



This is good.



Very good, excellent, truth be told.


You have created a new convert in doing spatchcoocked birds in a roti basket. Mine is one the way, and I am looking forward to trying it. Can't wait!


I would very much like to return the favor; have you tried rubbing mayo on your birds?


https://www.bbq-brethren.com/forum/s...d.php?t=250207

[Kanco Connection]

Fantastic! I’m sold on this method. Going to put it into action when I get the basket. Hopefully Father’s Day

[zippy12]

Great looking bird!

Now I got to get that basket as a new toy...

[LloydQ]

That looks absolutely delicious!

[tom b]

Nice again, maybe a little prettier this time. Will happen here this weekend

[sudsandswine]

Originally Posted by Kanco Connection

Fantastic! I’m sold on this method. Going to put it into action when I get the basket. Hopefully Father’s Day

Just the whole bird uncut and trussed on the spit rod works well, but chickens are obviously not perfectly cylindrical so you get varying degrees of color and heat/cooking depending on how much closer or farther part of it is to the heat source...and then the inside of the chicken doesn't really get seasoned or exposed to the coals at all with the whole bird method, so you miss out on a good bit of flavor on the underside of the thigh and leg where it'd normally either be inside or pressed up against the bird. I also found that the basket really helps hold the skin in place, and because the surface is so flat, it all crisps uniformly.

The only drawback I see is capacity - I can get two whole birds trussed on the spit rod with the breast side pressed together, but the basket pretty much limits you to one. I havent seen a basket that is longer but not wider to accommodate two chickens in that style of trim.

[sudsandswine]

Originally Posted by zippy12

Great looking bird!

Now I got to get that basket as a new toy...

This is the one I have though I think I'm going to replace it with a stainless steel model soon.

[Stingerhook]

Fantabulous

[Moose]

Originally Posted by sudsandswine

This is the one I have though I think I'm going to replace it with a stainless steel model soon.

I almost bought that one, but was concerned about the non-stick coating being degraded by high heat. This is the one I bought, and it's on the way, arrival sometime between 6.11-6.18. Hopefully closer to the 11th!

[Titch]

Thats a great tool, you obviously know how to use it, that looks delicious.

[cowgirl]

Looks fantastic!

[Smoking Piney]

Killer, Suds!

Coals on both sides or one. Couldn't tell from the pics.

[sudsandswine]

I run them on both sides. I use a full charcoal chimney to run the rotisserie and it always seemed like too much to bank on only one side.

[Smoking Piney]

Gotta try this.