Toby Keil
Executive Chef
BeeRich's January yardbird post inspired me to get out the old rotisserie this Sunday. First I rubbed the birds down with evoo then I seasoned them with Tony Chachere's creole seasoning and Rufus Teague rub. They cooked for 3 hours and man they were tasty. The skin was nice and crispy and the inside was tender and juicy. We also grilled up some artichokes. Sorry I didn't get any plated pics.
Seasoned and ready for the grill
After one hour
After two hours
After three hours
Prepping the artichokes
Artichokes on the grill
The birds after the kids dug in.
Seasoned and ready for the grill
After one hour
After two hours
After three hours
Prepping the artichokes
Artichokes on the grill
The birds after the kids dug in.