Citrus Marinade now what?

Ozzie_Isaac

I watched Diners, Drive ins, and Dives.  They showed a BBQ joint that marinaded their chicken in lime juice and orange juice over night.  Then they put on a rub and direct grilled.

I have a bird marinading right now, but I don't know what kind of rub would compliment it.  Do you guys have any advice or suggestions?

DMW

Based on the marinade base, I would try Dizzy Pig Pineapple Head if you have some. That said, I would be concerned with the acid level in the marinade for that long. I'll be interested in your results.

Biggreenpharmacist

Seems like that long in the marinade is gonna breakdown the proteins and make it rubbery or worse yet mushy?

theyolksonyou

Based on the above, I think you should pineapple head it for a nice 3 am snack. 

Ps don't listen to me, I'm inebriated somewhat 

nolaegghead

http://allrecipes.com/HowTo/Marinating-Meats/Detail.aspx

Biggreenpharmacist

**** just eat it like it is. Chicken ceviche. 

theyolksonyou

Biggreenpharmacist said:

**** just eat it like it is. Chicken ceviche. 

Just make sure the "library" is well stocked. 

Ozzie_Isaac

Ha!  Luckily I have netflix on my phone.  Works great for library duty.

I thought 12hrs seemed long for the marinade, but Guy Feyette said it was flavor town.

Biggreenpharmacist

Never gets old:

http://guysamericankitchenandbar.com

Ozzie_Isaac

nolaegghead said:

http://allrecipes.com/HowTo/Marinating-Meats/Detail.aspx

Thanks for the link.  Looks like I am way to acidic and way to long.

Oh well.  I'll give it a whirl.  Maybe it will bounce?

nolaegghead

The OJ will dilute the acid down quite a bit.  I wouldn't worry about it. 

Ozzie_Isaac

Biggreenpharmacist said:

Never gets old:

http://guysamericankitchenandbar.com

 

Never seen that.  It is hilarious.

Ozzie_Isaac

No pineapple express so I used DP Swamp venom.

Will be interesting   Bird looked half cooked this morning.

Legume

Looks like you marinated your fingers a bit too long too.

I'll bet it's fine.  I'd dry it out well and cook at a higher temp than usual.  I'd shoot for 400 raised if it was me.

johnmitchell

Don't throw that marinade away.... Just add some grey goose for a pre lunch cocktail.

anton

It probably won't suck.  

Ozzie_Isaac

Legume said:

Looks like you marinated your fingers a bit too long too.

I'll bet it's fine.  I'd dry it out well and cook at a higher temp than usual.  I'd shoot for 400 raised if it was me.

I have it on raised direct right now.  Thats how the guy on the show cooked it.

Next time I'll get enough marinade so I don't have to hold the bird under for 12hrs  That was hell on my manicure.

johnmitchell said:

Don't throw that marinade away.... Just add some grey goose for a pre lunch cocktail.

I figured I would just boil the left over marinade then cool.  Should be perfect for drinks.  Will have some really unique flavor profiles.

Ozzie_Isaac

Ok.  So this was a very pleasant surprise.  It came out very tasty.  Whole family really liked it.  The skin had a nice texture and the charred was actually pretty good.  I will do this again.  I needed to either raise the grid above felt level or lower my lump level next time.

Legume

Nice!