I was in Washington, DC at the end of the August with my wife and 10 year old daughter. While there, we one day took the Metro to Arlington, VA to have lunch at El Pollo Rico, a hole in the wall restaurant that serves only rotisserie Peruvian Chicken roasted over hardwood charcoal. People line up down the block to get this chicken.
Let me tell you, this was some fantastic chicken. I can't think of any chicken I've eaten in my life that was better. Moist, slightly crispy skin, a seasoning blend that was succulent, but not overpowering. It is served with mustard/mayo and green cilantro dipping sauces.
I want to try and make this on the rotisserie attachment on my Weber. I've looked all over the web for recipes, and there are a few brine/marinades that sound about right for flavor, however, an article about El Pollo Rico in the Washington Post says they use a secret dry rub, which in my memory, also seems right. So I have conflicting information.
Okay, that's the lead up to my questions. I have done very little brining in my life. Can you successfully dry rub a bird that has been previously brined/marinated (I love using the /)? This chicken was so moist I think it had to be brined, but the skin was so perfect, it seems like it had to have had a finely ground dry rub. If I was to brine a couple birds for say two to four hours (there is white wine and lemon so I don't want to go too long), dry them well, then dry rub them and refrigerate for 12-18 hours, would I successfully get the best of both techniques, i.e. moist and crispy?
If I could come close with this I would be very happy. Here's a picture of the birds happily rotating, and also a picture of the finished product I aspire to create. Don't my wife and daughter have attractive elbows? As you can see, I'm practically a professional photographer. The daughter's hair band really adds to the attractiveness of the chicken. LOL.
Let me tell you, this was some fantastic chicken. I can't think of any chicken I've eaten in my life that was better. Moist, slightly crispy skin, a seasoning blend that was succulent, but not overpowering. It is served with mustard/mayo and green cilantro dipping sauces.
I want to try and make this on the rotisserie attachment on my Weber. I've looked all over the web for recipes, and there are a few brine/marinades that sound about right for flavor, however, an article about El Pollo Rico in the Washington Post says they use a secret dry rub, which in my memory, also seems right. So I have conflicting information.
Okay, that's the lead up to my questions. I have done very little brining in my life. Can you successfully dry rub a bird that has been previously brined/marinated (I love using the /)? This chicken was so moist I think it had to be brined, but the skin was so perfect, it seems like it had to have had a finely ground dry rub. If I was to brine a couple birds for say two to four hours (there is white wine and lemon so I don't want to go too long), dry them well, then dry rub them and refrigerate for 12-18 hours, would I successfully get the best of both techniques, i.e. moist and crispy?
If I could come close with this I would be very happy. Here's a picture of the birds happily rotating, and also a picture of the finished product I aspire to create. Don't my wife and daughter have attractive elbows? As you can see, I'm practically a professional photographer. The daughter's hair band really adds to the attractiveness of the chicken. LOL.
