Review: Rotisserie Chicken Grilling

My fellow Buckeye, Mike Vrobel, of the great blog, Dad Cooks Dinner, is the master of all things rotisserie and as of this year is author of not one, but two rotisserie grilling cookbooks. His latest, Rotisserie Chicken Grilling, captures what the title suggests: all things chicken.

In the book, Mike jokingly comments on how he thought he might eventually tire of rotisserie chickens, but didn’t. Seeing how he was able to cram over 50 recipes into his work, it’s easy to not only see his love for spinning poultry, but how adaptable and adventurous a simple rotisserie chicken can be.

I’m with Mike. I never tire of a good rotisserie chicken and while the rotating canvas may be the same, the brines, rubs, and marinades Mike put together creates a new meal for almost every week of the year.

I asked Mike for a recipe to try out and he suggested the Lemon and Fennel Dry Brine Chicken. His direction was spot on. It was fabulous.

Mike’s instructions are clear and easy to understand, as he not only gets you through the recipe, he gives you the depth of knowledge on the process and science to really understand what is happening. I know I learned some new things along the way.

I can’t imagine the amount of time and work Mike put into his cookbook. He’s an indie author, meaning everything you see, text, photographs, editing, and layout, is him. It’s quite the accomplishment.

If you are either a seasoned griller, sorry for the pun or just unboxing your first rotisserie spit, I highly suggest Mike’s book. Fittingly, it’s only $9 on Amazon, almost the price of a good chicken.

Note: Mike was nice enough to provide me a reference copy of the book, which I felt bad about, as I should have already purchased my own. He was also kind enough to include me in his bibliography, which is probably the first time in recorded history anyone has ever publicly admitted I’ve had something smart to say. I’m humbled and flattered. Thanks.