Butter Massaged Rotisserie Chicken with Garlic and Rosemary

This is the best way to cook a chicken, I think.  I have a Ducane; my brother has a nice rotisserie attachment for a basic Weber kettle (his roasted duck is to die for).  It can be done.

The "butter massage" is straight from Julia Child.  It's one of her old TV episodes, most entertaining.

1 chicken, free range if you can catch it, about 5 lbs
About 6 cloves garlic, peeled and smashed
Rosemary sprigs
1/2 white onion, coarsely chopped
Seasoning mix (I used the same as the smoked turkey breast post)
1 cup or so chicken broth
2 Tbs butter

Rinse the bird and pat dry.  Season the cavity and stuff with the garlic, rosemary, and onion.  Close the cavity with the skin, cross the legs and tie securely with twine.  Tuck the wings under the breasts and wrap once with twine.  Those who know what they're doing would truss the chicken.

Rub the entire bird with butter, then generously season.

Thread the spit rod into the chicken, secure, and load on the barbeque.  Place a drip pan underneath and pour in the stock.  After the meat has started to brown nicely, and so as to not rinse off the seasoning, begin basting with stock.  Baste every 15 minutes or so.  Cook about 15 minutes longer after the last baste, so the skin is crisp.  With my Ducane, the chicken is done in 2 hours.

Remove and let the bird rest for at least 15 minutes.  We served it with fresh corn off the cob, quinoa, and salad.

I simmered the giblets for the doggie.  They are gone.

Smoked Turkey Breast

What to do on a holiday weekend?  Smoke some meat, of course.

Smoked turkey breast:
1 turkey breast, about 2 lbs
Seasoning mix:  Kosher salt, black pepper, onion powder, garlic powder, paprika, chili powder
Olive oil

Light the barbeque.  I use natural lump charcoal, available at all markets (best is Sutter Home & Hearth).

Generously season the bird on both sides, then drizzle with a little olive oil.

Put the bird on a rack of some sort, just so it doesn't sit directly on the grill.

Close the lid, adjust the temp to about 250-275 degrees, and let the meat smoke for about 4 hours.  Enjoy the afternoon.

Remove the meat and let cool.

Thinly slice the breast.  Here's the harvest:

Wow is it good.  Lots of love for only $6.  Sandwiches for the week.

Asian Noodle Salad with Barbequed Pork

Here's a great use for leftover barbequed pork ribs.  It's a nice salad on a hot day (well, in Seattle that's above 60).

1 package asian rice noodles, cooked and chilled per package directions
Pork meat
Julienne carrots
Diced cucumber
Cilantro, mint, chopped
Peanuts, chopped
Chives or green onions, chopped
Egg pancakes (see below)
Nuoc mam (see below)

Slice the pork meat off the bone.  Julienne the carrots, prepare the other vegetables.  Be sure to make a big mess.

Make the egg pancakes.  Whisk 2-3 eggs with 1/4 tsb fish sauce.  Heat a medium nonstick skillet to medium temp, and add a little oil.  Add about 1/4 cup egg mixture, swirl around, and cook 1 minute.  Flip and cook the pancake another minute.  Remove and let cool.  Continue with the remaining egg mixture to make about 3 pancakes.  When cool, roll and slice into 1/2 inch lengths.

Make the nuoc mam.  Mix 1/2 cup water and 2 Tbs sugar.  Add 2 Tbs fresh squeezed lime juice and 1 Tbs rice vinegar.  Finely chop (or crush in a mortar) 1 chili pepper and 3 cloves garlic.  Add to sauce.  Add about 1/8 cup fish sauce and mix well.  Set aside (this is best made in advance to let the flavors marry.

Put the noodles in large bowls, and arrange the pork, veggies, and egg pancakes on top.  Sprinkle with peanuts and the cilantro and mint.  Pour about 1/4 or so, to taste, of the nuoc mom over the salad.  Get out the chopsticks and dig in!