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Peruvian style Yardbird with Green Sauce
Comments
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That looks fantastic (again). I need to eat through some of my back stock so I can make this. It might be good as a final dish over the Noggin Pit before it gets dismantled this weekend.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Yep. Bit of a massacre on the cutting board, but is good, berry berry good.
Love you bro! -
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FWIW HEB people, found today that they have pre-spatched fresh chickens in the poultry section that are 2 1/2 - 3 lbs. I don't care about the pre-spatchcock part, but I'm very happy to fine grilling sized birds.Love you bro!
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Did you cut the "thigh" (leg) to add salt or flavor?Legume said:Yep. Bit of a massacre on the cutting board, but is good, berry berry good.
Keepin' It Weird in The ATX FBTX -
Haha - yep. Got confused, mixed up all these new methods. No difference, just showtime I think.Love you bro!
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Legs were the standout though. Copied your potatoes but added some cubed sweet potatoes and carrots. Love charred carrots.Love you bro!
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Me too. Great call.Legume said:Legs were the standout though. Copied your potatoes but added some cubed sweet potatoes and carrots. Love charred carrots.Keepin' It Weird in The ATX FBTX -
Your butchering skills are suspect for sure. Glad you upped the avocado salad because it is the perfect accompaniment. This is a great treatment for chicken. Glad you tried it brother. Great job.Legume said:Yep. Bit of a massacre on the cutting board, but is good, berry berry good.Sandy Springs & Dawsonville Ga
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