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Shoyu, Ginger, Peanut, Garlic yardbird over cold noodle salad with Asian pear and mango

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,132
in Poultry
Damn tasty






Keepin' It Weird in The ATX FBTX
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Comments

  • Legume
    Legume Posts: 15,212
    Shjt that skin looks great.
    Love you bro!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Legume said:
    Shjt that skin looks great.
    Turned out nicely. 
    Keepin' It Weird in The ATX FBTX
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  • JohnInCarolina
    JohnInCarolina Posts: 32,660
    Was peanut butter involved at some point?
    "I've made a note never to piss you two off." - Stike
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  • JohnInCarolina
    JohnInCarolina Posts: 32,660
    Looks pretty epic, btw
    "I've made a note never to piss you two off." - Stike
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Very Strong cook but you know you gotta give up some of the deets

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Legume
    Legume Posts: 15,212
    Mattman3969 said:
    Very Strong cook but you know you gotta give up some of the deets
    I hope you’re asking that with your wallet already out.
    Love you bro!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    JohnInCarolina said:
    Was peanut butter involved at some point?
    It was. all the talk about peanut butter got me thinking.

    Shoyu, peanut butter, ginger, garlic. Overnight in the juice then grilled raised direct at 450 
    Keepin' It Weird in The ATX FBTX
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  • Botch
    Botch Posts: 16,225
    That's a thread title that makes one drool, and following pics to make you grab for a paper towel (or, a mop).  
    And Matt is correct, deets or bannination!  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Ill post the details. Janell made the marinade and the salad. Both were freaking awesome. I just cooked it. 
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 33,989
    Too healthy for me but a great outcome.  Congrats. I just enjoyed a teaspoon of peanut butter in honour of your cook. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Legume
    Legume Posts: 15,212
    I guess that chicken tells me all I need to know about peanut butter.
    Love you bro!
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  • JohnInCarolina
    JohnInCarolina Posts: 32,660
    Legume said:
    I guess that chicken tells me all I need to know about peanut butter.

    "I've made a note never to piss you two off." - Stike
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  • SciAggie
    SciAggie Posts: 6,481
    BAM! That looks killer. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Skiddymarker
    Skiddymarker Posts: 8,523
    Chop shop chicken with a touch of class, well done!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • CPARKTX
    CPARKTX Posts: 2,095
    Spectacular 
    LBGE & SBGE.  Central Texas.  
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  • GATraveller
    GATraveller Posts: 8,207
    Yasss. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Mickey
    Mickey Posts: 19,696
    Your photography is nearing your cooking abilities. Congratulations on both my friend. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Mickey said:
    Your photography is nearing your cooking abilities. Congratulations on both my friend. 

    Ha ha. Thanks. Wish I could take some credit but it’s all point and shoot with iPhone! Just shove it up close, let it auto focus and push the button. 


    Keepin' It Weird in The ATX FBTX
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  • johnnyp
    johnnyp Posts: 3,932
    excellent

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • saluki2007
    saluki2007 Posts: 6,354
    Image result for oh my gif
    Large and Small BGE
    Central, IL

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  • caliking
    caliking Posts: 18,917
    Oh hell yeah. That looks beautiful. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Marinade:

    1/2 cup soy sauce- we used 1/4 “Japanese crack” and 1/4 cup Yamasa to keep the cost reasonable. The flavors of the Shoyu still came through nicely 
    1/3 cup packed brown sugar
    1/4 cup sherry
    1/4 cup lemon juice
    2TBSP creamy peanut butter (we used more like 3)
    1 clove garlic
    1tbsp minced fresh ginger
    tsp (or more) garlic chili sauce 

    blend until smooth. Marinate 4 hours to overnight. Grilled 450 raised direct (took right at 30 min) turning as the skin browns (about every 10-12 min depending on exposure to direct fire) 

    here is the chili sauce we like:


     
    Ill try to pin TFJ down on her noodle salad. It was freaking great. The perfect balance to the smoky, sweet, spicy chicken. 
    Keepin' It Weird in The ATX FBTX
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