Rotisserie Chicken

R.U.B. Bistro

Homemade chicken rotisserie with flavorful seasoning.

Chicken Rotisserie

Grilled salmon with a lemon butter sauce, served with rice and asparagus.

Salmon

Chicken Rôtisserie

Bone-in short rib, served with mashed potatoes and seasonal vegetables.

Short Rib

Hot Habanero

Salsa Macha

Mojo

Chimichurri

Medium

Garlic

Quinoa & Artichoke Salad

Pickled Carrot Salad

Palm's Tangy Coleslaw

Honey Mustard Broccoli Salad

Cucumber Yogurt Salad

Roasted Dripped Potatoes

Saffron Rice

Black Beans

Shredded Chicken

Sweet Plantains

Shredded Beef

Preheat your oven to 375°F (190°C). This ensures that the chicken cooks evenly.

Preheat the Oven

Remove the giblets from the cavity of the whole chicken. Rinse the chicken under cold water and pat it dry with paper towels.

Prepare the Chicken

In a small bowl, mix together olive oil, salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried oregano. Rub this mixture all over the chicken, including under the skin and inside the cavity. Squeeze the lemon inside the cavity for added flavor.

Season the Chicken

If using, chop your vegetables (carrots, potatoes, onions) and place them around the chicken in the roasting pan for extra flavor.

Optional Vegetables

Place the seasoned chicken on a roasting rack in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

Roast the Chicken

About halfway through cooking, you may baste the chicken with the juices that accumulate in the pan for extra moisture and flavor.

Baste the Chicken

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.

Rest the Chicken

Whole Chicken

Olive Oil

Salt

Black Pepper

Garlic Powder

Onion Powder

Paprika

Dried Thyme

Dried Oregano

Lemon

Fresh Herbs (Rosemary, Thyme, etc.)

Vegetables (Carrots, Potatoes, Onions)

Trim excess fat from the beef brisket and pork shoulder. Pat dry with paper towels.

Prepare the Meat

In a small bowl, mix together paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the mixture generously over the beef and pork, ensuring even coverage.

Apply the Rub

Preheat your smoker to 225°F (107°C). Place the seasoned meats in the smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Meat

While the meat is cooking, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and mustard in a saucepan. Simmer over low heat for 15 minutes, stirring occasionally.

Prepare the Sauce

In a large bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, and salt. Toss until everything is well coated. Refrigerate until serving.

Make the Coleslaw

Once the meats are done, allow them to rest for 15 minutes. Slice the brisket and pork shoulder, and serve with the prepared sauce and coleslaw on the side.

Plate the Dish

Beef Brisket

Pork Shoulder

Brown Sugar

Cayenne Pepper

Ketchup

Apple Cider Vinegar

Worcestershire Sauce

Mustard

Coleslaw Mix

Mayonnaise

Sugar

Rinse the whole chicken under cold water and pat it dry with paper towels. This helps the skin to become crispy.

In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the olive oil all over the chicken, then apply the spice mixture evenly, making sure to get some under the skin for extra flavor.

Cut the lemon in half and place it inside the cavity of the chicken. This will add moisture and flavor during cooking.

Add Lemon

Place the seasoned chicken breast-side up on a roasting pan or a baking dish. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.

Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, making for a juicier chicken.

Whole chicken

Olive oil

Garlic powder

Onion powder

Dried thyme

Black pepper

In a bowl, combine olive oil, salt, and black pepper. Add the salmon fillets and coat evenly. Let marinate for at least 15 minutes.

Marinate the Salmon

Preheat your grill to medium-high heat (about 375°F/190°C).

Preheat the Grill

Place the marinated salmon fillets on the grill. Cook for about 4-5 minutes per side, or until the salmon flakes easily with a fork.

Grill the Salmon

In a small saucepan over medium heat, melt the butter.

Melt the Butter

Once the butter is melted, add minced garlic and let it sauté for about 1-2 minutes until fragrant. Then stir in lemon juice.

Add Garlic and Lemon Juice

Remove from heat and stir in chopped parsley. Set aside.

Finish the Sauce

In a saucepan, combine rice and water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for about 15-20 minutes until rice is tender.

Cook the Rice

Trim the ends of the asparagus. You can grill or steam the asparagus for about 5-7 minutes until bright green and tender.

Prepare the Asparagus

On a plate, serve a portion of rice, a bunch of asparagus, and top with grilled salmon. Drizzle lemon butter sauce over the salmon.

Plate the Meal

Garnish with additional parsley if desired. Serve warm and enjoy!

Garnish and Serve

Salmon fillets

Butter

Lemon juice

Garlic, minced

Fresh parsley, chopped

Rice

Asparagus

Water

Remove the chicken from any packaging and pat it dry with paper towels. This ensures crispy skin.

In a small bowl, mix olive oil, salt, black pepper, chopped garlic, and chopped rosemary. Rub this mixture all over the chicken, making sure to get it under the skin for maximum flavor.

Cut the lemon in half and place it inside the cavity of the chicken.

If using, chop potatoes, carrots, and onions into chunks. Place them in the bottom of a roasting pan.

Prepare Vegetables (Optional)

Place the chicken on top of the vegetables (if using) or directly in the roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).

Every 30 minutes, baste the chicken with its own juices to keep it moist and flavorful.

Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.

Let it Rest

Fresh Rosemary

Potatoes

Carrots

Onions

Pat the short ribs dry with paper towels. Season all sides generously with salt and black pepper.

Season the Ribs

In a large skillet, heat a little olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. Remove from the skillet and set aside.

Sear the Ribs

In the same skillet, add the carrots and cook for 2-3 minutes. Then add the short ribs back to the skillet with enough water or broth to cover them. Bring to a simmer, cover, and reduce the heat to low. Cook for about 2.5 to 3 hours until tender.

Braise the Ribs

Peel and cut the potatoes into quarters. Place them in a large pot of salted water, bring to a boil, and cook until fork-tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add the butter, milk, and salt. Mash until smooth and creamy.

Mash the Potatoes

In a separate skillet, heat olive oil over medium heat. Add the green beans and cook for 3-4 minutes until tender-crisp. In the last minute, add the chopped carrots and sauté until they are cooked through.

Sauté the Vegetables

On each plate, serve the braised short ribs alongside a generous portion of mashed potatoes and sautéed vegetables. Garnish with fresh parsley if desired.

Bone-in short ribs

Green beans

Milk

Fresh parsley

Wearing gloves, carefully remove the stems from the habanero peppers and slice them in half lengthwise. Remove seeds if you prefer less heat.

Prepare the Habaneros

Rinse the tomatoes, then dice them into small pieces and set aside.

Chop the Tomatoes

Peel the garlic cloves and mince them finely.

Mince the Garlic

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the prepared habaneros and diced tomatoes to the skillet. Stir well to combine and cook for about 5-7 minutes, until the tomatoes have softened and released their juices.

Add Habaneros and Tomatoes

Sprinkle with salt and black pepper, then stir in the lime juice. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Season the Mixture

Taste the mixture and adjust the seasoning if needed, adding more salt, pepper, or lime juice to suit your preference.

Adjust Seasoning

Habanero peppers

Tomatoes

Garlic cloves

Lime juice

In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, mustard, honey, and liquid smoke.

Combine Ingredients

Heat the mixture over medium heat, stirring occasionally until it comes to a simmer. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally until it thickens slightly.

Cook the Sauce

Remove the sauce from heat and let it cool before using. It can be stored in the refrigerator for up to a week.

Cool the Sauce

Preheat Oven

Pat the pork ribs dry with paper towels. Rub them with olive oil, salt, and black pepper on both sides.

Prepare the Ribs

Place the ribs on a baking sheet lined with aluminum foil, meat side up. Cover with another piece of foil and bake in the preheated oven for 2.5 to 3 hours or until the meat is tender.

Bake the Ribs

Remove the ribs from the oven, discard the top foil, and brush a generous amount of the BBQ sauce over the ribs.

Apply BBQ Sauce

Turn on your oven broiler and place the ribs back in the oven, uncovered. Broil for 5-7 minutes, or until the sauce is caramelized and bubbly.

Broil for Finish

Smoked Paprika

Honey

Liquid Smoke

Pork Ribs

Take the dried Guajillo, Pasilla, and Arbol chiles and remove their stems and seeds. This will help in reducing bitterness.

Remove Stems and Seeds

In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until they become aromatic. Be careful not to burn them.

Toast the Chiles

Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.

Soak the Chiles

In the same skillet, toast the peanuts and sesame seeds over medium heat for about 5-7 minutes until they are golden brown. Stir frequently to prevent burning.

Toast the Peanuts and Sesame Seeds

Add the garlic cloves to the skillet and sauté for about 2 minutes until fragrant. Remove from heat.

Sauté Garlic

In a blender, combine the softened chiles (drained), toasted peanuts, sesame seeds, sautéed garlic, olive oil, and salt. Blend until you achieve a smooth consistency, adding more oil if necessary.

Blend Ingredients

Taste the salsa and adjust with more salt if desired. If you prefer a thinner consistency, add a bit more olive oil.

Let the salsa macha cool to room temperature before transferring it to a jar. Seal tightly and store in the refrigerator for up to 2 weeks.