You’ve probably shared the 405 with stranger things than slow-roasting birds, but none quite as delicious. Grill Masters’ twin trucks are outfitted with rotisseries that take free-range chickens on a low-and-slow ride. Since the cooking process takes about an hour and half, sometimes on long drives, “We start them up while rolling down,” says proprietor Farrah Khan, giving new meaning to the term “freeway flyers.”
Infrared gas burners ensure that the chickens, which are marinated for 12 hours, don’t get dried out by a direct flame. The gradual roasting results in fall-off-the-bone-juicy meat—without relying on saline, oil or butter. Grill Masters’ coveted garlic roasted potatoes cook below the rotating chickens, sopping up all the tasty drippings. Accompaniments like potato salad, coleslaw, green salad, hummus, salsa and a recently added garlic dip can also be had. Whole chickens sell for $11; combos with chicken and sides go for $8-$12. On any given day of the week, you can find one of the trucks parked at a farmers market, from San Diego to Northridge, Westwood and Echo Park. Find market schedules at www.grillmasters-chicken.com.
Keep truckin': Grill Masters
Bring on freeway-flyer chickens
July 7, 2008
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