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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-02-2013, 11:55 PM   #1
JohnHB
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Default 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
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Unread 05-03-2013, 12:12 AM   #2
AussieTitch
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Looks pretty good to me for a Cockroach,
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Unread 05-03-2013, 01:06 AM   #3
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Great food!! However, I would be careful about your countrymen's feedback. I hear several of them have Kiwi descendants....all they know is lambs and Maori's :)
Also, I have heard that Titch's avatar is his real picture. :) :)
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Unread 05-03-2013, 06:37 AM   #4
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Great looking Ribs and Chicken, my mouth is watering...
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Unread 05-03-2013, 06:48 AM   #5
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Lookin quite tasty!
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Unread 05-03-2013, 07:12 AM   #6
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Looks good from here!
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Unread 05-03-2013, 08:08 AM   #7
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Looks good to me!
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Unread 05-03-2013, 12:00 PM   #8
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That rib recipe is the way I cook ribs too. Never understood why anyone would mess with foil and stuff. They and the chicken looks great.
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Unread 05-03-2013, 01:39 PM   #9
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The food looks great. That whole wine flowing no picture thing happens to me too, except substitute wine with beer.
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Unread 05-03-2013, 01:51 PM   #10
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Looks terrific, especially that chicken.
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Unread 05-03-2013, 03:08 PM   #11
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Looks good from here!

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Unread 05-03-2013, 05:19 PM   #12
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Great looking cook!
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Unread 05-03-2013, 06:43 PM   #13
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BEAUTIFUL!!!!!!!!!!! wow!!!!
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Unread 05-03-2013, 06:58 PM   #14
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Nicely done!!
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Unread 05-03-2013, 07:11 PM   #15
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Quote:
Originally Posted by Bonewagon View Post
Looks terrific, especially that chicken.
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
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