Sunday lunch

Decided to try a few different items for Sunday lunch with 8 guest.
The rib recipe from the brethren recipe site looked good - so on my Bradley I proceeded with ALL AMERICAN SHOW STOPPING JUICY PORK RIBS recipe being A contribution by BBQchef33. Simple to do and we loved the result:

To add some variety I cooked a couple of chickens using a Cuban sour orange recipe:


For extras we had a spicy black bean and a salad.
As usual much wine flowed and I forgot to take any more photos.
John

Bonewagon said:

Looks terrific, especially that chicken. :thumb:

Click to expand...

I haven't cooked this Mojo Marinated Chicken before so I simply followed a recipe off the web - very moist chicken:
About This Recipe
Yield:
4
Special equipment:
Grill with a rotisserie attachment
Ingredients
• 1/2 cup olive oil
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 8 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Kosher salt and freshly ground black pepper to taste
• 1 (3 to 4 pound) roasting chicken
Procedures
To make the mojo sauce, whisk together the olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, salt, and pepper in a medium bowl. Set aside.
Wash the chicken inside and out and remove any excess fat. Place in a large Ziploc bag and pour in about 2/3 of the mojo sauce, reserving the rest. Seal the bag and toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 6 hours.
Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Baste the chicken every 20-30 minutes with the reserved mojo sauce while cooking. Remove the chicken from the rotisserie and let rest for 15 minutes, carve and serve.
John

I also hadn't cooked black beans before so it too was a recipe off the web:
Spicy Citrusy Black Beans
Black beans cooked with onions, chili peppers, garlic, oregano, red chili sauce, chipotle, cumin, orange juice and lime.
INGREDIENTS
• 4 cups dried black beans
• 2 1/2 quarts (10 cups) water
• 2-3 fresh sprigs oregano, or 1 Tbsp dried
• 3 bay leaves
• 6 small or 3 large sage leaves
• 2 teaspoons salt
• 4 Tbsp olive oil
• 2 yellow onions, chopped
• 2 chopped peppers – bell pepper, Anaheim, or jalapeño (your choice, depending on taste for heat), seeds, stems and ribs discarded
• 6 cloves crushed garlic
• 2 Tbsp Ancho red chili sauce, or chili powder or Tabasco to taste*
• 1-2 teaspoons of puréed chipotle in adobo, chipotle Tabasco, or chipotle powder (to taste)
• 1 Tbsp cumin, (crushed whole toasted cumin seed is best, if possible)
• 3 Tbsp frozen orange juice concentrate or 1/2 cup fresh orange juice
• Juice of 1 lime
• 2 Tbsp rice wine vinegar
• Chopped fresh cilantro for garnish
If using prepared chili sauce or chili powder, and if cooking gluten-free, make sure to purchase gluten-free products.
METHOD
1 Prepare the beans. Rinse and sort the beans, discarding any stones or shriveled beans. You can soak the beans overnight in cold water (cover with several inches of water) OR pour enough boiling water over them to cover by a few inches and soak them for an hour OR skip the pre-soaking step. Soaking will speed up the cooking process. If you soak, discard the soaking liquid after soaking.
2 Add beans to a large pot with 2 1/2 quarts (10 cups) of water. Add oregano, bay leaves, and sage. Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done. The time will vary depending on how large, dry, or old your beans are, and if you have pre-soaked them, from anywhere from 30 minutes to an hour and a half.
3 While the beans are cooking, sauté onions and peppers in olive oil until soft. Add chili sauce, chili powder, and/or chili purée, cumin, and garlic. Sauté until spices are fragrant.
4 Fish out and discard the bay leaves, stems of oregano, and sage leaves from the pot of beans. Remove, but reserve, extra cooking liquid until there is about 1/2-inch of liquid above beans.
5 Add the onion mixture and salt to the pot of beans. Cook another hour or so until thickened. Add reserved liquid if needed.
6 Add half of the orange juice, and simmer. Adjust chili heat at this point – you may or may not want to add more of your chili paste. Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro.
Serve with corn tortillas, and/or rice, sour cream, and salsa.
Yield: Serves 8.
John