“I’ve carried out string-roasted chickens up to now. I actually just like the visible of it, the way in which the rooster comes out, the feel, the flavour,” says Nick Guidry, who, as chef and co-owner of Nashville’s Pelican and Pig, has loads of expertise roasting meats over his restaurant’s indoor open-fire fireplace. However this rooster, he says, “will likely be a enjoyable one.”
Guidry doesn’t simply throw meat and greens on the hearth and let the smoke do all the work. At his spot, varied combos of spices, glazes, marinades, and sauces come collectively to make one thing actually distinctive. This complete rooster, for instance, has been cured in shio koji in a single day, and will get rubbed down with a puree of fire-roasted tomatoes, carrots, onions, vinegar, and citrus.
He then trusses the rooster and provides native white oak to the wood-burning oven situated within the restaurant’s brick fireplace. He hangs the hen over the hearth and lets it slowly roast and crisp up. “It’s only a extra delicate warmth, and that’s going to offer a slower and extra managed method of doing issues, however it additionally permits us to get that barbecue taste by calmly smoking it,” says Guidry.
As soon as the rooster has been roasted, Guidry spatchcocks it and finishes it on the grill for additional char. It’s then served over grilled garlic scapes tossed in shallot oil.
“The enjoyable facet about our menu is, each week we’re coming in with [ideas for] creating a brand new cooking fashion or doing one thing in a method that we’ve by no means carried out earlier than,” Guidry says. “That enables us to create the liberty to [research and develop] new dishes. It’s all about studying and frequently pushing ourselves.”