Rip's Tarragon Butter Baste
Make this baste and slather your chicken with it as it cooks over live coals.
- juice from 1/2 lime
- 3-finger pinch salt
- 1 tablespoon minced shallot
- 1 stick butter, cut into 5 chunks
- 1 tablespoon mince tarragon
- 1 tablespoon dry mustard
- 1/8 teaspoon cayenne powder
Combine the lime juice and salt in a small sauté or sauce pan then set over high heat. Just as the juice begins to simmer, add the butter a chunk at a time, swirling continuously until the butter is completely melted. Add the remaining ingredients and remove from the heat.
This will make enough baste for one whole chicken. My dad bought spit broilers, but you can also cut the chicken up or spatchcock it, a word he'd have loved.