Brine 

1 gallon water

¾ Cup Salt

½ Cup Brown Sugar

Chicken

 1 whole chicken (giblets removed)

1 Red Onion - minced

5 Cloves Garlic – minced

1 Cup Cilantro – chopped

Salt

Pepper

Favorite bbq sauce

Twine

Caprese

4 cups baby arugula

1 (8 ounce) ball burrata cheese

2 lbs. sliced ripe tomatoes

3 tablespoons bomb.com extra virgin olive oil

1 1/2 tablespoons balsamic vinegar

Salt

Pepper

Chicken Process:

Mix the brine in a large pot or cambro and stir until dissolved. Cover and put in the fridge for a 4 – 6 hours. This step is crucial for awesome chicken.  For optimal science experiment look alike, use cambro.

Preheat your bbq or kitchen rotisserie to 375 degrees. Set up for indirect cooking, remove grates, place a baking sheet to catch all the dripping – to avoide flare up.

Remove the chicken from the brine and rinse completely in cold water. Get all the brine off!

Pat the chicken dry outside and inside the cavity.

Season the bird with generous amounts of salt and pepper on all sides and inside the cavity.

Mix the minced red onion, garlic and cilantro and get ready to stuff the bird.

Lift the skin on the breast gently. (Be Careful not to tear) and fill it with the onion, garlic, cilantro mixture. Try and cover the all the breast meat. Fill the cavity with the remaining mixture.

Truss that bit*ch! Need a lesson – click here http://www.marthastewart.com/973737/how-truss-chicken | Martha always knows best, locked up or not.  As my grandmother dearest would say, "Call me Martha".

Careully side the spit through the chicken (Don’t forget to put the first securing fork on the spit) and secure tightly with both forks.

Time for heat!

Correctly hook up the spit to motor and get her spinning.

Baste with your favorite bbq sauce and drippings – we recommend Hutch’s - https://www.hutchsbbq.com/our-story.html

Baste about every 30 minutes. Baste quickly you don’t want to lose a lot of heat!

Cook until the bird gets a temperature of 165 on the thickest part of the thigh.

Let rest for 10 minutes.

Aint she a beauty?

Caprese Process:

Use farmers market tomatoes 

Scatter baby arugula evenly across serving platter.

Scatter tomatoes that have been salted and peppered atop arugula.

Tear open burrata ball and place in the center of platter. (Use multiple balls depending on the size.)

Drizzle entire platter with olive oil, then balsamic vinegar.

Eat your pretty little heart out.