Chow Down Brown: Chicken Roundup

Because of the sheer amount of forgetfulness laziness investigative journalism that has gone into this piece, getting this post up on Blog has been a semester-long process. But it’s finally here: a comprehensive study of the Ratty and Vdub’s grilled chicken selection. At times Canadian, once in a while European, and sometimes Southern, Brown Dining Services has provided us with an extensive and culturally-inclusive poultry menu. We look into what makes Italian Marinated so Italian, what distinguishes Sante Fe from the Caribbean Jerk, and examine the dressing of Cajun Style (punny).

Keep reading, because as a member of the Brown community, you should know about the various flavors that contribute to our campus’ daily chicken menu. We’re kind of kidding, and yet we do believe the sheer number of nationalities of the Ratty/V-dub chicken deserves recognition. Snapshots, profiles, and reviews follow…

Grilled Rotisserie

A little plain?

A little plain?

We have to begin somewhere, so it’s probably best to start simple. Grilled Rotisserie is your basic Ratty chicken: as far as we know, it boasts no dressing or ‘spices’ but is literally just grilled—on the rotisserie, of course. Inoffensive, this is your primary chicken style that all our other chicken is the same as works off of. Definitely a crowd pleaser, but also not going to be causing a traffic jam line at the Ratty.

Montreal Grilled

Mmm, Canadian.

We were skeptical as to whether or not Montreal Grilled Chicken is actually a thing, but lo and behold the spice-masters at McCormick have confirmed its legitimacy with a popular seasoning that includes garlic, salt, onion, black pepper, parsley, red pepper, orange peel, paprika, and green bell peppers. Moreover, our friends at Wikipedia claim that the Montreal deli Schwartz’s first created the seasoning in the 1940s and 1950s when broiler man named Morris “The Shadow” Sherman began adding their signature smoked meat pickling spices to his own rib and liver steaks.  Due to its popularity, it eventually became a norm in Montreal delis and steakhouses. And somewhere along the way, we suppose, the seasoning found its way… to the Vdub. Still, let’s put history aside and recognize that Montreal Grilled is empirically a funny thing to see on a menu.

Cajun Style 

Recommended with a side o' fries

Recommended with a side o’ fries

Leaving Canada, we’ve gone south to Louisiana, the home of Cajun cuisine. Cajun seasoning tends to be heavier than most on the paprika, cayenne, garlic, and black pepper, so make sure to fill up a nice big glass of water (or grab a side of fries!) to balance out these flavors.  Probably underrated in comparison to its sister dish, Cajun pasta.

Grilled Caesar

Mustard not included

Mustard not included

This one has truly stumped us because it fails to include its more-recognizable namesake. Basically, we couldn’t detect any inclusion of traditional Caesar salad dressing. But here’s a fun fact:  the Caesar salad was created by restauranteur Caesar Cardini in 1924, and Julia Child claims to have eaten at Cardini’s restaurant when she was a child. Get it? (This is also good news, because it if had been named after Roman Emperor Caesar, there would have been two types of chicken claiming Italian heritage. And that would be way confusing). Unrelatedly, what’s so great about Caesar? Hm? Brutus is just as cute as Caesar. Brutus is just as smart as Caesar. People totally like Brutus just as much as they like Caesar.

Caribbean Jerk 

Charred to perfection

Charred to perfection

What we think distinguishes the Ratty’s jerk chicken seasoning from all others is the sweetness. On the McCormick website, Travis commented that it is the “perfect mix of sweet and spicy,” and we could not agree more. However, we may have perhaps photographed, ahem, a more burnt piece of Caribbean Jerk than the others, which we take full responsibility for. Very rude of us. Such jerks. Ha.

Sante Fe 

"We'll open up a restaurant in Sante Fe"

“We’ll open up a restaurant in Sante Fe”

After our short-lived Caribbean vacation, we find ourselves in New Mexico with this new variety of chicken.  We think they were trying to go for tex-mex flavors, but we didn’t quite make it to Flavortown, USA with this variation of grilled chicken. Nevertheless, let it be known that this is a rare delicacy at the Ratty/V-dub, so definitely give this chicken a chance when you find yourself headed towards Roots and Shoots or the waffle-maker.

Italian Marinated 

Ciao down

Ciao down

This dish does the work for you: it’s a simple grilled chicken, dressed and with a few vegetables here and there. Basically, its a one-stop-shop at the Ratty/V-dub in that you can forgo the long lines at the salad bar and make it to your 1 p.m. class in Barus and Holley. A personal favorite, Italian Marinated seems to consist of a little lemon, olive oil, pepper, and oregano, but that’s based on the first result in a Google search. Still, you can’t go wrong here.

The question is, can you identify your favorite? Could you, in a blind taste test, identify your Sante Fe from your Caesar, your Italian Marinated from your Cajun? Only a true connoisseur can claim such feats, but, regardless we at BlogDailyHerald would like to know:

What is your favorite Ratty/Vdub type of chicken?

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