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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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03-30-2018, 11:47 AM | #1 |
is One Chatty Farker
Join Date: 03-29-15
Location: AntHome 92025
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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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03-30-2018, 12:59 PM | #3 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Looks fantastic Robert, I really like the Vortex Fire Basket.
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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03-30-2018, 01:57 PM | #4 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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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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________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
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03-30-2018, 02:20 PM | #5 |
is One Chatty Farker
Join Date: 03-29-15
Location: AntHome 92025
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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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18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330 |
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03-30-2018, 02:34 PM | #6 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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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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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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03-30-2018, 02:46 PM | #7 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Nice. Thanks for the recipe linky's too!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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03-30-2018, 04:00 PM | #8 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Looks outstanding, Robert!
Appreciate the recipe links, too.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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03-30-2018, 04:52 PM | #9 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Looks great!
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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03-30-2018, 06:10 PM | #12 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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First one I ever went to was in College Park! LoL
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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03-30-2018, 06:18 PM | #13 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks good, thanks for the recipe
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03-30-2018, 07:36 PM | #14 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Nice work Robert, looks great.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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