Who wants to play Chicken?

Nobody wants to play chicken, but I know lots of good friends that like to eat it!  A brood of friends were over this past weekend and Joe and I planned a rotisserie chicken dinner. No, not one of those store bought ones that never even makes it on a platter. We're talking about a Granda Original Rotisserie Chicken cooked on our Kirkland Signature all-in-one grill (NLA). Literally, the only things this grill doesn't do is clean itself and do the dishes. Insert small bow down to Costco. And for those of you wondering- no Joe did NOT remove the Kirkland Signature emblem to replace with a Char-Broil emblem (unlike his off brand faux Snap-On tool box). I genuinely love our grill- go Costco! We've used the bajeeebers out of this grill- literally using it more than the oven and stove, even in the winter.

After a friend filled weekend, I got an email from one (hey Sarah!) asking for  "whatever you marinated the chicken in". Here ya go!

Rotisserie Chicken Rub

Generous amounts of ground Aleppo, Kosher Salt and Olive Oil.

I'd put amounts down, but this is one "recipe" we truly shake on, no measuring ever occurs. We season to our taste, which might burn to some folks. After cleaning the bird we apply liberal amounts of olive oil, aleppo and kosher salt in that order. We put it on our rotisserie for about 90 minutes at 325°. (Disclaimer- although our grill rocks, we do have a new temperature gauge on order- so don't quote me on the exact temperature, but I do think it's close.) It's always best to check in with your chicken from time to time. If it looks done, it very well might be. Chicken is considered done with the internal temperature reaches 165°.

How does one go about enjoying their tasty chicken? Well, I'll show you how. :-).

We ended up randomly hungry at around 10 p.m. .... and thoroughly enjoyed standing around the kitchen eating tasty rotisserie chicken. This dinner goes down as one of my all time favorites. Who needs plates when you're among good friends?

Rib Rub Number Nine Point One

Our friend Taylor makes the best ribs on her smoker, letting them cook for over half a day. Yum! And this is where our rib rub inspiration began, along with an old episode of the Food Network's Good Eats with Alton Brown.

I, not unlike many folks these days, have some foods n' spices that don't tolerate me. I also have a DH that has incredibly mad culinary skills. Since the day we met our preference has always been to eat in. This combo has been my gut saver, and significantly decreased the heiny hicups  or "fluffs" followed by the... you get the idea.


We modify everything. Well, almost everything, which is why this is our rub number nine point one. We always uses the freshest herbs and seasonings possible. I purchase many of ours online at Penzeys. Over the last few years we've learned what we use most of and order accordingly so that we don't keep any spice on hand longer than 4-6 months. Shocking? Go look at some of your dusty spice jars and open them up. What do you smell? Not much, eh?

Rub Number Nine Point One

• 1 1/4  cups dark brown sugar
• 3/4     cup chili powder
• 1 T     cayenne
• 2 T     ground thyme

I know, only 4 little ingredients. In our house less is always more. This makes 2 cups of rub, which will get you through at least 4 racks of ribs, maybe more. As a matter of fact, I better run. I've got some ribs to put on the grill.  225° for about six hours.....

Don't worry, at a later date I'll tell you how we prepare the rest of the ribs.