Peruvian Chicken with Green Sauce

robert-r · 03-30-2018, 12:47 PM

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/

Stingerhook · 03-30-2018, 12:53 PM

Nice cook and thanks for the info Robert.

KevinJ · 03-30-2018, 01:59 PM

Looks fantastic Robert, I really like the Vortex Fire Basket.

cpw · 03-30-2018, 02:57 PM

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.

robert-r · 03-30-2018, 03:20 PM

Quote:

Originally Posted by cpw

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.

Cook · 03-30-2018, 03:34 PM

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.

chicagokp · 03-30-2018, 03:46 PM

Nice. Thanks for the recipe linky's too!

ShadowDriver · 03-30-2018, 05:00 PM

Looks outstanding, Robert!

Appreciate the recipe links, too.

THoey1963 · 03-30-2018, 05:52 PM

Looks great!

mchar69 · 03-30-2018, 06:24 PM

Delicious looking plate, thanks for the info.
Peruvian chicken take outs are taking over near me.

mcyork28 · 03-30-2018, 06:27 PM

Looks tasty!

Cook · 03-30-2018, 07:10 PM

Quote:

Originally Posted by mchar69

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

Titch · 03-30-2018, 07:18 PM

Looks good, thanks for the recipe

BillN · 03-30-2018, 08:36 PM

Nice work Robert, looks great.

Mason Dixon Bowhunta · 03-31-2018, 09:13 AM

Mmmm looks killer!

03-30-2018, 12:47 PM	#1
robert-r is One Chatty Farker Join Date: 03-29-15 Location: AntHome 92025	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/ __________________ 18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330

03-30-2018, 12:53 PM	#2
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Nice cook and thanks for the info Robert. __________________ Marty UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander

03-30-2018, 01:59 PM	#3
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	Looks fantastic Robert, I really like the Vortex Fire Basket. __________________ MAK Grills ★ Weber Performer w/SnS & Vortex WGA Gateway 30gal - for sale All American Moinkballer

03-30-2018, 02:57 PM	#4
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	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. __________________ ________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store

03-30-2018, 03:34 PM	#6
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	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. __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

03-30-2018, 03:46 PM	#7
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Nice. Thanks for the recipe linky's too! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

03-30-2018, 05:00 PM	#8
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Looks outstanding, Robert! Appreciate the recipe links, too. __________________ Hardware - 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)

03-30-2018, 05:52 PM	#9
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Looks great! __________________ 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 HERE. WSM Mods HERE. My Brisket Guide HERE.

03-30-2018, 06:24 PM	#10
mchar69 Babbling Farker Join Date: 02-22-14 Location: Kensington, MD	Delicious looking plate, thanks for the info. Peruvian chicken take outs are taking over near me.

03-30-2018, 06:27 PM	#11
mcyork28 is Blowin Smoke! Join Date: 11-15-13 Location: West Linn, OR	Looks tasty! __________________ LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender

03-30-2018, 07:18 PM	#13
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks good, thanks for the recipe __________________ Titchstone, our Diy flatop Named By Moose https://www.bbq-brethren.com/forum/s...d.php?t=288727 Some people are like a Slinky-not really good for anything, but you still can't help but smile when you shove them down the stairs.

03-30-2018, 08:36 PM	#14
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Nice work Robert, looks great. __________________ 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

03-31-2018, 09:13 AM	#15
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	Mmmm looks killer! __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14