We also had chicken cooked on the rotisserie which was excellent. Chicken was rubbed with olive oil and a nice dry rub with some fresh rosemary leaves crushed into it. I had 6 or 7 different rubs in various jars and bottles, so I had Emily smell each one and rank them. Her top two were "Montreal Steak" which is by McCormick Grill Mates (available everywhere) and "Mediterranean Meat Rub" by Due Sorelli which is a Milwaukee company. See link to their web page below. I combined the two of them and added some fresh rosemary leaves. We stuffed the chicken with lemons, rosemary sprigs and garlic cloves. It took about 2 hours to cook to 165 degrees. Well worth the wait!
- Mark
Mrs. Grill'n says:Grilling radicchio and endive, and chopping them into a pasta sounded good, and certainly the walnuts and Roquefort cheese combination is familiar. But as a grilling recipe, this one just isn't worth it. The grill flavor on the vegetables doesn't make much difference, and the rest of it has nothing to do with the grill. Skip this one.
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