plethoraofpinatas
Knows what a fatty is.
- Joined
- Oct 29, 2009
- Location
- Arlingto...
My friends and I took a vacation to Nosara, Costa Rica, a tiny surf town on the Pacific side. The first day we hooked some beautiful Yellowfin Tuna and Mahi Mahi and that night we ate the freshest sushi I've ever had! Here's my buddy Mike (right) and me with our Mahi Mahi:
Here's my yellowfin, man she was tasty!
After three days of fish we had a need for some yardbird, so we grilled up some beer can chickens with Costa Rica's most popular beer Imperial lager. Here's the birds rubbed with a Cajun spice mix and ready for the beer:
I got drink the Imperials down a bit before stuffing:
Our grill was in sad shape, no lid and mostly rusted through, so we improvised a reflective lid with a coat hanger and aluminum foil:
Action shot, to our surprise the chickens were done in about 30 minutes:
We had a grill grate mishap and spilled beer on our charcoal so we finished them under the broiler. Here's a shot just before carving:
The chicken was amazingly moist and flavorful and both the white and dark meat were perfectly done at the same time. I wonder if this is caused by the reflectivity of our makeshift foil cover or the fact that the dark meat was closer to the heat since the chickens were positioned on end?
Anyways, hope you enjoyed the show. As the locals say, Pura Vida!
Here's my yellowfin, man she was tasty!
After three days of fish we had a need for some yardbird, so we grilled up some beer can chickens with Costa Rica's most popular beer Imperial lager. Here's the birds rubbed with a Cajun spice mix and ready for the beer:
I got drink the Imperials down a bit before stuffing:
Our grill was in sad shape, no lid and mostly rusted through, so we improvised a reflective lid with a coat hanger and aluminum foil:
Action shot, to our surprise the chickens were done in about 30 minutes:
We had a grill grate mishap and spilled beer on our charcoal so we finished them under the broiler. Here's a shot just before carving:
The chicken was amazingly moist and flavorful and both the white and dark meat were perfectly done at the same time. I wonder if this is caused by the reflectivity of our makeshift foil cover or the fact that the dark meat was closer to the heat since the chickens were positioned on end?
Anyways, hope you enjoyed the show. As the locals say, Pura Vida!
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