Fresh from the Farmers Market: The Grill Master

I'm not sure which you'll notice first: the sight of the big red and silver Grill Master truck or the scent of fresh herbs roasting with potatoes and organic chickens.

"Fresh roasted chickens here" says chef John Phillips, the master behind the grill. "Get your fresh roasted chickens here!"

Phillips has been driving into the West Hollywood Farmers Market every Monday morning for the past five years. It's the first thing you see as you wait in the queue to park your car and the first thing that grabs the attention of your senses. Sometimes there's a sudden cloud of smoke, or the loud hiss of grease splashing onto the fire, but there's always the wonderful scent of roasting potatoes and the chickens.

"We use local, corn-fed, free-range chickens," said Phillips. "Everything is all natural and we don't add butter or oils to cook them. The secret's in this rotisserie oven."

A rotisserie is a style of roasting where the meat is skewered on a spit, a long rod that is used to hold the food while it being cooked over a fire. In ancient times this was used to cook the entire animal over a fire-pit, or fireplace. It is still the preferred cooking method of many cultures because all you need is the rod, a fire and someone to turn the rod so the animal cooks evenly.

Phillips' big truck holds the refrigeration unit to store all of the items and the actual cooking oven where the birds roast.

"The entire process is quite simple, but this roasting method preserves all the rich natural flavors," said Phillips. "As the chickens turn they slowly drip their natural fat down onto the potatoes, which [cooks] them. Everything's natural."

Prior to Phillips driving-off in the truck, the chickens are marinated overnight with a bouquet of fresh herbs and spices.

"They never are cooked over direct heat," said Phillips. "They slowly turn with a low continuous heat and this locks in all of the juices and flavor. It takes one hour and 30 minutes before I can serve them."

The Grill Master offers different options and prices for ordering the half or whole chickens. It all depends on what side dish you choose with them. Phillips offers fresh potato and macaroni salads, coleslaw and pita bread. There are the roasted potatoes and a garlic spicy sauce that may be purchased.

The Grill Master also does private catering events where Phillips or one of his associates will drive-up to your event and serve the chickens, filet mignon and fresh salmon. More information about catering may be found here.

The West Hollywood Farmers' Market is held every Monday (rain or shine) from 9 a.m.-2 p.m. It is held at Plummer Park, 1200 N. Vista Street, West Hollywood, CA 90069. This Aug. the market will celebrate its 24 year anniversary. It is in the north parking lot next to the tennis courts. Parking is limited, so allot time and be patient. Information for the market may be obtained from Beth Smith, the market manager at 323-848-6534.

See you next week at the market!

David De Bacco is a writer living and celebrating life in Los Angeles. He has worked for some of the world's most famous chefs and restaurateurs, and along the way he became a little savvy about food and wine. He has published articles and cookbooks for the Shibata Publishing Co. in Tokyo and is a contributing writer for Edge Publications. He is also the creator of the Cookin with Mama blog, a meeting place to share recipes from our mothers.