Sunday Supper - Peruvian Chicken

Mattman3969

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

It looks great! 

Chubbs

Good looking start. Following along

jlsm

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

theyolksonyou

You have my attention!

The Cen-Tex Smoker

Dude. Yes please. Locked in 

The Cen-Tex Smoker

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

Mattman3969

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

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

That looks great. Perfect for a heatwave!

Cookinbob

Good looking food and great pictures!

Mattman3969

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

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

Mattman3969

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

DAYUM. 

Judy Mayberry

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

You cooked that raised direct, right?

PNWFoodie

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

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

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

Chubbs

Great cook. Looks awesome. 

Mattman3969

Thank you sir!!

caliking

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

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