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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-30-2018, 12:47 PM   #1
robert-r
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Default Peruvian Chicken with Green Sauce

This is the 4th time I've cooked this recipe. We love it at our house.

The rub.



Bird goes for a spin in the 18.5. Apple and cherry for smoke. KBB for fire.



Ready to pull. The breast measures 170* internal temp.



Time to eat!



Delish.

A few changes for this cook: am still horsing around with the Hunsaker firebasket clone, checking out the Meater and cooked at 350* vs 450*.

I'm starting to like the firebasket. The grease dripping off the chicken burning on the diffuser gives the meat a great flavor.

One issue with using the Meater is that I still have to have a probe to monitor pit temp until the meat is placed in the cooker. Not a problem, just never thought about it before.
For some reason the Meater was seeing pit temp 30* or so below what the probe (Thermoworks Smoke) was registering. Possibly because it rotates with the chicken and is shielded from bottom heat 1/2 the time? Dunno. I really like the range of the Meater when linked to wifi. I can watch TV while dinner is cooking on the other side of the house - about 3 rooms away. It also updates the eta of the meat as the cook progresses which is a nice feature.

Cooked at 350* this time. Last cook (undocumented) was 450 - 500* and the skin became a little too carbonato. 350* sure increases cooking time. The skin was not crisp but it wasn't rubbery, either. The meat sure was juicy & tender. Next time, will go for 400*.

recipe:

https://barbecuebible.com/recipe/per...n-green-sauce/

https://barbecuebible.com/recipe/green-sauce/
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Old 03-30-2018, 12:53 PM   #2
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Nice cook and thanks for the info Robert.
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Old 03-30-2018, 01:59 PM   #3
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Looks fantastic Robert, I really like the Vortex Fire Basket.
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Old 03-30-2018, 02:57 PM   #4
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I haven't used that recipe, but serious eats has one similar. I'll put that green sauce on everything for the next week until I use it up. It's SO good.
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Old 03-30-2018, 03:20 PM   #5
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Quote:
Originally Posted by cpw View Post
I haven't used that recipe, but serious eats has one similar. I'll put that green sauce on everything for the next week until I use it up. It's SO good.
X2 on the sauce. Next time, I'm going to include the seeds from one of the jalapenos when I make it. Could be kicked up a bit.
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Old 03-30-2018, 03:34 PM   #6
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Same here. We use a different recipe, but who cares...it's some good stuff. And like the others...that green sauce will make your shoe sole taste good.
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Old 03-30-2018, 03:46 PM   #7
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Nice. Thanks for the recipe linky's too!
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Old 03-30-2018, 05:00 PM   #8
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Looks outstanding, Robert!

Appreciate the recipe links, too.
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Old 03-30-2018, 05:52 PM   #9
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Looks great!
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Old 03-30-2018, 06:24 PM   #10
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Delicious looking plate, thanks for the info.
Peruvian chicken take outs are taking over near me.
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Old 03-30-2018, 06:27 PM   #11
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Looks tasty!
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Old 03-30-2018, 07:10 PM   #12
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Quote:
Originally Posted by mchar69 View Post
Delicious looking plate, thanks for the info.
Peruvian chicken take outs are taking over near me.
First one I ever went to was in College Park! LoL
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Old 03-30-2018, 07:18 PM   #13
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Looks good, thanks for the recipe
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Old 03-30-2018, 08:36 PM   #14
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Nice work Robert, looks great.
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Old 03-31-2018, 09:13 AM   #15
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Mmmm looks killer!
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