Sunday Supper - Peruvian Chicken

Mattman3969 · February 2015

Finally got a day that is decent outside at a balmy 30° and no snow or ice falling out of the sky. Spent a part of yesterday afternoon chipping ice off the patio so it would be more egg friendly. Anyway on to why we are all on this site - Food. I've got a 5lb yardbird marinating in a Peruvian style mixture that will be goin on the egg in a couple of hrs. To go with the chicken there is going to be an Aji Verde sauce.

Took some japs,garlic,cilantro,lime juice,sour cream,mayo and a little EVOO and tossed in the blender

Blended it all up till it looked like this

Then made a Mango Avocado salad.

Hoping this turns out to be something good. We will see.

johnkitchens · February 2015

It looks great!

Chubbs · February 2015

Good looking start. Following along

jlsm · February 2015

Oh boy. This will be great, I can already tell.

theyolksonyou · February 2015

You have my attention!

The Cen-Tex Smoker · February 2015

Dude. Yes please. Locked in

The Cen-Tex Smoker · February 2015

It's down to 49 here at the moment so I lit a fire (inside) just to be safe.

Mattman3969 · February 2015

Thanks for the vote of confidence guys!!!

Just took the chicken out or the marinade and lightly coated with paprika and garlic powder. Here the obligatory pic of the spatched bird.

And of course the Sunday afternoon adult beverage

Mattman3969 · February 2015

The Cen-Tex Smoker said:

It's down to 49 here at the moment so I lit a fire (inside) just to be safe.

You better make sure you gotz plenty O wood to keep that fire goin!!! Yesterday was the first day we broke the low teens. Tomorrow is supposed to be a windchill of -8 to -15. Way uncommon for here.

HendersonTRKing · February 2015

That looks great. Perfect for a heatwave!

Cookinbob · February 2015

Good looking food and great pictures!

Mattman3969 · February 2015

I ran the chicken at 325° with some cherry for smoke and when it hit 120 IT I cranked the egg to 500° to crisp the skin. Worked like a charm.

And plated up

Thanks for looking.

grege345 · February 2015

Those ingredients hit all my likes. I bet it was amaze balls

Mattman3969 · February 2015

I've never eaten Peruvian food but liked the looks of the seasonings so what the hell, I thought. Glad I did. This yard bird was delicious and will definitely be done again.

theyolksonyou · February 2015

DAYUM.

Judy Mayberry · February 2015

Kudos for spatching with the legs turned OUTWARD! I found that the thigh gets done in perfect synch with the breast. No more "pink" next to the thigh bone, and no more jockeying to reach 160° breast and 180° thigh at the same time!

Judy Mayberry · February 2015

You cooked that raised direct, right?

PNWFoodie · February 2015

Mattman3969 said:

I ran the chicken at 325° with some cherry for smoke and when it hit 120 IT I cranked the egg to 500° to crisp the skin. Worked like a charm.

And plated up

Thanks for looking.

Yeah....that's just about amazing.

Mattman3969 · February 2015

No ma'am. I went indirect cause I didn't want the drippings to mess with the flavor I was trying to achieve. Lately all of my chickens have been higher heat and indirect. Most are done starting around 350isj and finishing around 500.

texaswig · February 2015

I'm also a fan of the high indirect chicken. The cook looked like everything paired nicely. Good job.

Chubbs · February 2015

Great cook. Looks awesome.

Mattman3969 · February 2015

Thank you sir!!

caliking · February 2015

**** beautiful!!! I'm bookmarking this.

The planets must be lined up right, because folks are putting out some fantastic cooks this weekend.

Sunday Supper - Peruvian Chicken

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