Citrus Marinade now what?

Ozzie_Isaac · April 2015

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 · April 2015

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 · April 2015

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

theyolksonyou · April 2015

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 · April 2015

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

Biggreenpharmacist · April 2015

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

theyolksonyou · April 2015

Biggreenpharmacist said:

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

Just make sure the "library" is well stocked.

Ozzie_Isaac · April 2015

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 · April 2015

Never gets old:

http://guysamericankitchenandbar.com

Ozzie_Isaac · April 2015

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 · April 2015

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

Ozzie_Isaac · April 2015

Biggreenpharmacist said:

Never gets old:

http://guysamericankitchenandbar.com

Never seen that. It is hilarious.

Ozzie_Isaac · April 2015

No pineapple express so I used DP Swamp venom.

Will be interesting Bird looked half cooked this morning.

Legume · April 2015

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 · April 2015

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

anton · April 2015

It probably won't suck.

Ozzie_Isaac · April 2015

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 · April 2015

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 · April 2015

Nice!

Citrus Marinade now what?

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