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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 02-18-2020, 02:30 PM   #16
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Originally Posted by scp View Post
Looks and sounds awesome.

I have never heard of that chain...but am staying in Arizona for a while...looked it up and found one close...gonna have to give it a whirl.

I love chicken wings and their Sweet/Tapatio sound good.
Thanks! Give it a shot. Try and get a chicken meal to get the real taste.
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Old 02-18-2020, 02:34 PM   #17
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Originally Posted by JAKs Q & brew View Post
I have found a few things make a surprising amount of difference for pollo asado.

1. You have to do whole birds, spatchcocked with the full ribs and keel bone removed. The times I've tried doing cut piece messes with the technique.
2. Mexican oregano vs Italian oregano makes a huge difference
3. They need to be cooked slowly over open flame. 80% cooked skin side up with low heat, then the last 20% over more direct heat flipping often.
4. After cooking pour some reserved marinade over the meat and then rest uncovered
5. You have to you charcoal, preferably mesquite if you can get it.
Thanks for the tips. Only reason I did on a gasser was to replicate El Pollo Loco. I hear you on whole birds and what I'm doing next time over open fire with mesquite. Plentiful and cheap around here as you know it and burns nice and hot for long periods.
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Old 02-18-2020, 02:37 PM   #18
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Originally Posted by charcoalwilly View Post
Your cooks are always a treat Sako. I tried similar recipe with pineapple and swore I would never do it again. Enzymes turned it into mush. Family was ready to evict me.
Thanks Willy!

Believe me I turned meat into mush quite a few times until I learned that you can't marinate it overninght. I don't go over 4 hours max. Give it a shot again but cut down on marination time.
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Old 02-18-2020, 04:59 PM   #19
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I'm a big fan of El Pollo Loco unfortunately my "Better Half" does not share my enthusiasm. I do believe you nailed it Sako.
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Old 02-18-2020, 05:38 PM   #20
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Would you please stop making me hungry Sako.
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Old 02-18-2020, 05:48 PM   #21
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looks fantastic! care to share details on the tortillas?
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Old 02-18-2020, 06:54 PM   #22
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That looks fantastic, brother! I'm looking forward to trying this; do you think you'll be posting your revised marinade? I've never been to El Pollo Loco, but if it's good enough for you to hack, I'm in!
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Old 02-18-2020, 10:03 PM   #23
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Quote:
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I'm a big fan of El Pollo Loco unfortunately my "Better Half" does not share my enthusiasm. I do believe you nailed it Sako.
Thanks Bill!

Surprised because they're one of the few half decent fast food joints.

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Would you please stop making me hungry Sako.
Sorry Mart!
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Old 02-18-2020, 10:19 PM   #24
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looks fantastic! care to share details on the tortillas?
Thanks fantom!

I hot hooked on these tortillas when I was visiting my bro in New Orleans and he made some carnitas tacos with cassava flour tortillas. He's got ulcerative colitis and one of the many things he can't have is carbs so he's beeing using cassava (Yuca) flour.

I've grown to really liking the way they taste and great substitute for regular tortillas. You eat a ton and you don't get bloated since it's sort of root vegetable flour.

Here's what I bought off of Amazon but apparently there are better ones out there. I guess the key for great cassava flour is no grittiness.



Still playing around but this is the recipe I used:

2 to 2.5 cups cassava flour

About 1tsp salt

1tsp baking soda

1 cup coconut milk (in a can)

1/4 cup oil, melter butter or ghee

1/2 to 1 cup water

Now I mostly eyeballed since cassava flours differ and some require more hydration than others. Basically you're looking for pliable, ice cream-ish consistency.

Hope this pic helps

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Old 02-18-2020, 10:31 PM   #25
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Quote:
Originally Posted by MisterChrister View Post
That looks fantastic, brother! I'm looking forward to trying this; do you think you'll be posting your revised marinade? I've never been to El Pollo Loco, but if it's good enough for you to hack, I'm in!

Thanks Chris!

Apparently they used yellow food coloring but I used turmeric and saffron to get the yellow color. See below.

Still need tweaking the recipe to dial it in but for about 3-4 lbs of chicken I used



3/8 cup rice vinegar (any vinegar will work I prefer rice as it's mellow)

1/4 cup lime juice

3/4 cup pineapple juice (ones in the cartons from Mexico is what I used JUMEX brand)

6 cloves of minced garlic

A few pinches of saffron (for color)

2 tsp turmeric (for color)

1/2 tsp chile powder

1/4 tsp cinnamon

1/4 tsp allspice

1/4 tsp cayenne

1/4 tsp cloves

1/4 tsp coriander

1 tsp salt

1 tsp black pepper

A few juniper berries (I had some laying around so used them )



I used ziploc bags and marinated about 4-5 hours and grilled them.


That's it!
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Old 02-19-2020, 06:44 PM   #26
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Quote:
Originally Posted by ssv3 View Post
Thanks fantom!

I hot hooked on these tortillas when I was visiting my bro in New Orleans and he made some carnitas tacos with cassava flour tortillas. He's got ulcerative colitis and one of the many things he can't have is carbs so he's beeing using cassava (Yuca) flour.

I've grown to really liking the way they taste and great substitute for regular tortillas. You eat a ton and you don't get bloated since it's sort of root vegetable flour.

Here's what I bought off of Amazon but apparently there are better ones out there. I guess the key for great cassava flour is no grittiness.



Still playing around but this is the recipe I used:

2 to 2.5 cups cassava flour

About 1tsp salt

1tsp baking soda

1 cup coconut milk (in a can)

1/4 cup oil, melter butter or ghee

1/2 to 1 cup water

Now I mostly eyeballed since cassava flours differ and some require more hydration than others. Basically you're looking for pliable, ice cream-ish consistency.

Hope this pic helps

yep -- great info, especially with the pic! We use cassava flour quite a bit here (our kids our gluten free) -- it makes an awesome gravy, and does well for breading and frying (dredge, rest 10 mins or so, dredge right before frying).
I really like the Otto's brand cassava flour -- haven't tried the brand you're using yet.
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Old 02-19-2020, 06:51 PM   #27
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Quote:
Originally Posted by fantomlord View Post
yep -- great info, especially with the pic! We use cassava flour quite a bit here (our kids our gluten free) -- it makes an awesome gravy, and does well for breading and frying (dredge, rest 10 mins or so, dredge right before frying).
I really like the Otto's brand cassava flour -- haven't tried the brand you're using yet.
I'm loving the stuff. I was skeptical first but stuff is awesome. I'm gonna try Otto's next. My bro was using Otto's. I got Anthony's as a tester but you get grittiness here and there and Otto's wasn't like that.
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Old 02-19-2020, 09:14 PM   #28
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Those are some Tastee lookin vittles.Have you ever used Sazon? It will give the meat that unique color also.
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Old 02-19-2020, 09:15 PM   #29
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not sure about other areas of the country, but here is AZ and northern Mexico, the green salsa at most taco and pollo stands is tomatillo based, not avacado.
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Old 02-19-2020, 10:01 PM   #30
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Those are some Tastee lookin vittles.Have you ever used Sazon? It will give the meat that unique color also.
Thanks Boss! I was but I went the more natural route with saffron and turmeric.
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