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Brazilian Beer Chicken
Jeffersonian
Posts: 4,244
This is a recipe in Steve Raichlen's "Barbecue Bible" that I just had to try. The marination is very long - I did it for 24 hours, but he recommends up to 48. He also recommends a cook that is ridiculously short, only 20-25 minutes at 350*. I did these thighs for about 80 minutes at 350* on a raised grid and they were absolutely perfect.
I made Brazilian Arroz Louco (Crazy Rice), but the family just fell on everything and I wasn't able to get a pic of that, but it was, if anything, even better than the chicken.
I made Brazilian Arroz Louco (Crazy Rice), but the family just fell on everything and I wasn't able to get a pic of that, but it was, if anything, even better than the chicken.
Comments
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I've seen those 'long' marinades ... haven't tried it myself. But if it comes out looking like that, has to taste wonderful! I'm going to try it soon. I don't know if I've put chicken in marinade since I got my egg a year ago. Maybe this weekend. Great job!
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Definately some nice looking stuff, I have started watching some of Steve Raichlen's shows on PBS and he knows his BBQ, will definately give some of his recipes a shot.
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I like his recipes, but some of the cook times in his book make me scratch my head. Some are far too long (e.g. an Italian bistecca that he tells us to cook at 900*...for SIX (6!!!) minutes a side for medium rare. It'd be a cinder.) and others are far too short like this recipe's.
This one turned out great, though. -
Don't you just Love that cookbook! got it a few weeks ago and have tried a few adaptations for the BGE. Don't watch TV so haven't seen him on Food Channel yet :( -
I like it, but I think he relies a bit too much on exotic recipes, myself. And as I said, some of his cook times are just blinkered.
But I do enjoy reading the recipes. -
Thanks, my anticipation of a great meal kept climbing as I watched these babies on the grid. I wasn't disappointed.
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What Brazilian Beer did you use ? What page is the recipe on ? I have the book.
Thanks.
Gary
Canoga Park, Ca. -
The chicken recipe is on Pp. 262 and the rice is on Pp 432.
Regrettably, I didn't have a Brazilian beer but if I did, I would have used an Antarctica. Instead I used a couple of Sam Adams darker offerings...I can't remember which type. -
It did what you wanted it to do. I bet it was tasty. What did the 24 hours do for the chicken ? Thanks for the info.
In portuguese OBRIGADO = THANK YOU.
Gary -
I can't say what the 24 hours did as opposed to a shorter or longer time since this is my first shot at this. I will say that the chicken had a very good flavor from the marinade, one that you could definitely taste, but it wasn't anywhere close to overpowering.In portuguese OBRIGADO = THANK YOU.
Sim, ja' sei..eu o falo fluentamente! :P De nada -
Are you Brasilian ? Was the Chicken cooked DIRECT or INDIRECT ?
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Brad, that chicken looks incredible! -RP
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No, but I lived in Campinas, SP for 3-1/2 years and pretty much lived as a Brasileiro.
I did the chicken direct at 350*F, but on a raised grid using my Adjustable Rig. -
Thanks, Randy, that means a lot coming from the guy I consider "Mr. Chicken" (and no ghost!). Even my wife liked it, and she's not a dark meat fan.
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My Brasilian Brother's son lives there and is doing his medical residency there. I live in Ribeirao Preto for one year. Your Portuguese is much better than mine.
When you said "Eu o falo Portuguese........" Why would the "o" be before the "falo" ?
Thanks.
Gary -
When you said "Eu o falo Portuguese........" Why would the "o" be before the "falo" ?
It means "it" as in "I speak it fluently." In more formal Portuguese, the objective pronoun goes in front of the verb. -
Nice one, Brad! I like his books and his shows--it's fun to watch him go to town on the food he cooks
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Color on those babys are GREAT. The longer it sets in the marinade the more flavor it takes. Wouldn't mind trying one of those Brizilian brews my self!
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Brad,
That looks fantastic! Great color.
I have done Arroz con Pollo (Puerto Rican dish) before, but not on the Egg. This looks to be a great dish!
Chance of posting the recipe here? (Giving proper credit, of course).
Thanks.
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