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Started By
Message
re: Pollo a la Brasa (Updated with final pics)
Posted on 6/28/20 at 9:23 pm to Donka Doo Balls
Posted on 6/28/20 at 9:23 pm to Donka Doo Balls
quote:
What is that beer and where did you get it?
The beer is a BA stout I got from a local brewery here in Indiana.
0
Posted on 6/28/20 at 9:29 pm to Matisyeezy
quote:
Looks amazing, but we're embroiled in a heated argument right now so IWNEI
Probably best that way. I might spit on it...
Posted on 6/28/20 at 10:11 pm to Jax-Tiger
On some level I'd probably deserve it for something anyway, so I can't even blame you.
Our Portland trip was supposed to happen next week. Welp. That's, uh, not a thing right now.
Our Portland trip was supposed to happen next week. Welp. That's, uh, not a thing right now.
Posted on 6/28/20 at 10:37 pm to Matisyeezy
I just read through that
Btw looks great Jax
Btw looks great Jax
Posted on 6/29/20 at 8:33 am to Jax-Tiger
quote:
I guess. I've never had it in Peru, so I will have nothing to compare it to for authenticity.
I love doing shite like this. Do it all the time with Indian and Thai dishes.
Posted on 6/29/20 at 8:36 am to Jax-Tiger
Looks very good!
Posted on 6/29/20 at 8:53 am to Jax-Tiger
Bookmarked! Nice job. I will do this soon
Posted on 6/29/20 at 11:31 am to Midget Death Squad
quote:
Bookmarked! Nice job. I will do this soon
One thing I did differently from most recipes is cooking the chicken in the tin foil pan. That gave me some incredibly juicy chicken that was full of flavor. The one thing I would probably do differently is minor - I would give the thighs a little more room to spread out. They were packed so closely, they came out looking long and thin. It would be more appealing if they retained their bone-in shape, IMO.
Posted on 7/4/20 at 6:55 am to Jax-Tiger
I made this last night with a whole chicken, cut in half. Marinated overnight, then grilled/roasted indirect on the Weber kettle with some hickory and cherry.
Came out very good and flavorful. The green dipping sauce was excellent. (I used mainly Greek yogurt as the base, with just a little mayo and sour cream.) Will probably use the leftovers to make quesadillas today.
Here is a blog post of a very similar recipe that can be printed. LINK
Came out very good and flavorful. The green dipping sauce was excellent. (I used mainly Greek yogurt as the base, with just a little mayo and sour cream.) Will probably use the leftovers to make quesadillas today.
Here is a blog post of a very similar recipe that can be printed. LINK
Posted on 7/4/20 at 10:09 am to Twenty 49
I think that's the recipe I followed. I tweaked it some, with the main difference being that I used the tin foil pan to cook it in and took it out just long enough to crisp the skin.
The green stuff makes a great dip and even salad dressing. That stuff is awesome.
If you like the flavor of chili's, I recommend this recipe. I also recommend that you marinate it for some time. Let that flavor really permeate the chicken. Use your favorite chili sauce/paste, whatever that is.
The green stuff makes a great dip and even salad dressing. That stuff is awesome.
If you like the flavor of chili's, I recommend this recipe. I also recommend that you marinate it for some time. Let that flavor really permeate the chicken. Use your favorite chili sauce/paste, whatever that is.
This post was edited on 7/4/20 at 10:12 am
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