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Puruvianish

Photo Egg
Photo Egg Posts: 12,137
in EggHead Forum

Wings were marinated in can of Rotel over night. Thighs were seasoned with...I can’t remember over night.
Topped with Dizzy Pig Puruvianish then on the XL, raised direct.
Thank you,
Darian

Galveston Texas
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    Rotel marinade?   Do tell.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Photo Egg
    Photo Egg Posts: 12,137
    Foghorn said:
    Rotel marinade?   Do tell.  
    Nothing to tell.lol
    Drinking and didn’t see anything else good on the shelf. Diced tomatoes and green chili...thought, ok, I will give it a shot. Might suck.
    Thank you,
    Darian

    Galveston Texas
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  • pgprescott
    pgprescott Posts: 14,544
    How’s the flavor? That’s one of the few I haven’t had time to sample. Looks killer
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  • Foghorn
    Foghorn Posts: 10,227
    They look awesome.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • caliking
    caliking Posts: 19,780
    I Just got some Peruvian-ish delivered, but haven't had a chance to try it yet. Have had Peruvian-style chicken a couple of times, but honestly, I don't know what flavors I'm looking for.

    Based on your report though, I might squeeze some lime and sprinkle some coarse salt on it after pulling it (but that's what I like). 

    If you're saying the chicken was chalky, I stopped marinading for >4ish hrs, in acidic marinades, for that reason. Long marination in stuff like yogurt/citrus marinades made chix not so great in my experience. I imagine tomatoes would do that too.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • loco_engr
    loco_engr Posts: 5,818
    I couldn't find my pics of a side by side cook (years ago) of chicky wings w/Peruvianish and some with this sauce, some of family liked just the DP rub, some liked with this sauce . . . might give it a shot
    HTH

    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Photo Egg
    Photo Egg Posts: 12,137
    loco_engr said:
    I couldn't find my pics of a side by side cook (years ago) of chicky wings w/Peruvianish and some with this sauce, some of family liked just the DP rub, some liked with this sauce . . . might give it a shot
    HTH

    Thanks Dan. I’m not very culturally diversified so I’m not sure what Peruvian style should taste like.
    I know this is not one of my favs after 1st cook. I think @caliking might be right on the salt. This is very low on salt, a good thing, but adding a little more might really intensify the flavor.
    Be safe!

    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 19,780
    The low salt has actually been what I really like about DP rubs. Can always add more per taste, but too many commercial rubs have way too much salt for our taste. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,137
    caliking said:
    The low salt has actually been what I really like about DP rubs. Can always add more per taste, but too many commercial rubs have way too much salt for our taste. 
    The lower salt is one of the things I also like about DP. Salt is so cheap. I would rather add it as needed. I’m not convinced salt will fix this for my taste buds but I’m sure it will help.
    Let me know what you think after you try it.
    Thanks
    Thank you,
    Darian

    Galveston Texas
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  • Nature Boy
    Nature Boy Posts: 8,687
    Hey yall. Overheard the talk about the flavor profile, and I can try and describe. I ate at every Peruvian chicken place in our area, and it is a bunch because there is a large population from South America. The flavor is built around the Aji Amarillo chiles which are pretty amazing. They are sometimes called the chilies that taste like sunshine. I remember when we received our fist batch of these chilies, I sat there eating pinch after pinch and loving the fruity flavor with that gently warm heat begging you to eat more. Most of the best chicken I had during my exploration had a really subtle cumin flavor, and there was quite a tangy flavor from the citrus in the marinade they use. So that's kinda what I had in mind as I developed the recipe. I wanted it to taste as authentic as possible without needing a marinade.

    It was a lot of fun to develop! Cheers ya'll, and hope you are cooking something good. Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • ryantt
    ryantt Posts: 2,558
    We’ve made “fried” chicken with it a few times and it’s amazing.  

    Other than chicken is really good when mixed with sour cream for spuds or when mixed with cream cheese as a dip for veggies.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • Photo Egg
    Photo Egg Posts: 12,137
    Nature Boy said:
    Hey yall. Overheard the talk about the flavor profile, and I can try and describe. I ate at every Peruvian chicken place in our area, and it is a bunch because there is a large population from South America. The flavor is built around the Aji Amarillo chiles which are pretty amazing. They are sometimes called the chilies that taste like sunshine. I remember when we received our fist batch of these chilies, I sat there eating pinch after pinch and loving the fruity flavor with that gently warm heat begging you to eat more. Most of the best chicken I had during my exploration had a really subtle cumin flavor, and there was quite a tangy flavor from the citrus in the marinade they use. So that's kinda what I had in mind as I developed the recipe. I wanted it to taste as authentic as possible without needing a marinade.

    It was a lot of fun to develop! Cheers ya'll, and hope you are cooking something good. Chris
    Thanks Chris,
    I ordered 3 bottles based on the descriptions you describe above. I was very excited to try today. I will give another try soon. Just didn’t get the exciting flavors described.
    I will use more rub next time and a little more salt to some until I find my balance.
    All ready had some great tips from this post. That’s why I like this forum.
    Thanks Chris
    Thank you,
    Darian

    Galveston Texas
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  • Nature Boy
    Nature Boy Posts: 8,687
    Photo Egg said:
    Nature Boy said:
    Hey yall. Overheard the talk about the flavor profile, and I can try and describe. I ate at every Peruvian chicken place in our area, and it is a bunch because there is a large population from South America. The flavor is built around the Aji Amarillo chiles which are pretty amazing. They are sometimes called the chilies that taste like sunshine. I remember when we received our fist batch of these chilies, I sat there eating pinch after pinch and loving the fruity flavor with that gently warm heat begging you to eat more. Most of the best chicken I had during my exploration had a really subtle cumin flavor, and there was quite a tangy flavor from the citrus in the marinade they use. So that's kinda what I had in mind as I developed the recipe. I wanted it to taste as authentic as possible without needing a marinade.

    It was a lot of fun to develop! Cheers ya'll, and hope you are cooking something good. Chris
    Thank you sir. Yeah definitely find your balance. As you know, our stuff is pretty low in salt cuz everybody has that at home. The more you brown the food, the more seasoning you can use as it mellows as it browns. 3 bottles should be enough LOL. Thanks for your support! Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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