Rotisserie Chicken and Bacon Bourbon Apple Crisp with Smoked Ice Cream: A Match Made in Barbecue Heaven!
Perhaps you or someone you know has been paid one of the highest compliments a barbecuer can receive: “This rub/sauce (fill in the blank) is so good! You should sell it!”
But this call to action is heeded by few. Which is why I have so much respect for the Sauce Goddess (aka, Jennifer of San Diego, California), who built her business on a wing, a prayer, and a recipe for her father’s homemade and much-loved barbecue sauce. Twenty-five years later, the inimitable Sauce Goddess is still going strong, and has added several outstanding products to her line. Today, all are vegan, non-GMO, and certified gluten-free. I was fortunate enough to receive samples, and couldn’t wait to try out her sauces, rubs, dips, and spreads. Where to start?
The Art of Rotisserie Cooking
When it comes to barbecue, few techniques rival the magic of rotisserie cooking. And there’s nothing like succulent chicken slowly spinning over an open fire, the flames gently caressing the meat, imparting a smoky aroma that permeates every bite. (If you don’t own a rotisserie, set up your grill for indirect grilling and position the whole bird away from direct heat. Alternatively, spatchcock the chicken and grill it directly over medium-high heat, turning frequently. The latter method takes only 35 minutes or so.)
For the rub, I dipped into my Sauce Goddess collection and pulled out Fiery Jamaican Jerk, North African Moroccan Twist, and Big Tom’s Turkey Roasting Rub. Ya, I went a little nuts. While these rubs can absolutely be used on their own, I felt like experimenting and combined the three. Boy, the mixture did not disappoint! I applied the rubs to the meat prior to placing the chicken over the fire with a drizzle of olive oil. After 20 minutes, I brushed on the Sauce Goddess’s Sweet & Tangy Marinade Mop Sauce, repeating every 10 minutes throughout the cook. Delicious! It took about an hour and a half to reach 165 degrees on an instant-read meat thermometer (insert in the deepest part of the thigh) and a perfect golden brown on the crispy skin.
By the way, I went with Steven’s preferred method of inserting the spit through the sides of the chicken, not head to tail. This method definitely yielded juicy meat and crispy skin. Plus, I didn’t even need to use butcher’s twine to tie the legs and wings. This will be my go-to set-up moving forward.
If desired, add potatoes and other veggies in a disposable drip pan positioned underneath the chicken to catch the juices as the chicken and vegetables roast. I used a medley of halved purple, red and gold potatoes, plus some brussel sprouts and baby carrots drizzled with olive oil with cracked black pepper and pink Himalayan salt.
Naturally, a fine main course like roast chicken deserves a show-stopping dessert. Introducing..
This combination of sweet and savory is a match made in barbecue heaven, providing a tantalizing contrast that will leave your taste buds in awe.
Inspired by Steven’s recipe on page 228 of Project Smoke, the bacon bourbon apple crisp began with sliced Granny Smith apples mixed with bacon, bourbon, brown sugar, and my secret ingredient: the Sauce Goddess’s North African Moroccan Twist, with its apple- and bacon-compatible spices: cinnamon, allspice, and cardamom. I added a bacon weave on top of the crisp to give it the look of a pie. This dessert is amazing when cooked on the grill with wood chips or chunks. Let it cool slightly before serving with…
Smoked Ice Cream
Using a smoker, infuse your favorite vanilla ice cream with a subtle kiss of smoke. I suggest using Steven Raichlen’s Apple Wood Chips for the perfect smoky flavor combo. The result is a velvety, creamy concoction that marries perfectly with the warm apple crisp. The exact technique can be found here.
For my family, this was an epic meal, one blessed by the Sauce Goddess. (Thanks, Jennifer!)
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