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Author Topic: Peruvian Chicken with Green Sauce  (Read 1618 times)

robert-r

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  • Posts: 103
Peruvian Chicken with Green Sauce
« on: March 30, 2018, 09:42:32 AM »
This is the 4th time I've cooked this recipe. We love it at our house.

The rub.



Bird goes for a spin in the 18.5. CB ring. Apple and cherry for smoke. KBB for fire.



Ready to pull. The breast measures 170* internal temp.



Time to eat!



Delish.

A few changes for this cook: am still horsing around with the Hunsaker firebasket clone, checking out the Meater and cooked at 350* vs 450*.

I'm starting to like the firebasket. The grease dripping off the chicken burning on the diffuser gives the meat a great flavor.

One issue with using the Meater is that I still have to have a probe to monitor pit temp until the meat is placed in the cooker. Not a problem, just never thought about it before. For some reason the Meater was seeing pit temp 30* or so below what the probe (Thermoworks Smoke) was registering. Possibly because it rotates with the chicken and is shielded from bottom heat 1/2 the time? Dunno. I really like the range of the Meater when linked to wifi. I can watch TV while dinner is cooking on the other side of the house - about 3 rooms away. It also updates the eta of the meat as the cook progresses which is a nice feature.

Cooked at 350* this time. Last cook (undocumented) was 450 - 500* and the skin became a little too carbonato. 350* sure increases cooking time. The skin was not crisp but it wasn't rubbery, either. The meat sure was juicy & tender. Next time, will go for 400*.

recipe:

https://barbecuebible.com/recipe/peruvian-style-spit-roasted-chicken-green-sauce/

https://barbecuebible.com/recipe/green-sauce/
« Last Edit: March 30, 2018, 10:11:35 AM by robert-r »
18.5 & 14.5 WSMs, 26.5 XL, 22.5 Performer, JJ, SJ, Genesis 330, OKJ Highland, Stackers, Roti Rings & Stick Burning Al Pastore Cooker

JEBIV

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  • Posts: 10483
Re: Peruvian Chicken with Green Sauce
« Reply #1 on: March 30, 2018, 10:34:24 AM »
Damn that looks good, love the mortar and pestle
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

mhiszem

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  • Posts: 3493
Re: Peruvian Chicken with Green Sauce
« Reply #2 on: March 30, 2018, 01:40:37 PM »
Looks amazing!


Sent from my iPhone using Weber Kettle Club mobile app
WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

Big Dawg

  • WKC Ranger
  • Posts: 1236
Re: Peruvian Chicken with Green Sauce
« Reply #3 on: March 30, 2018, 03:39:45 PM »
That's looks really, really, good.  Does the food probe stay in during the whole cook?





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

robert-r

  • WKC Brave
  • Posts: 103
Re: Peruvian Chicken with Green Sauce
« Reply #4 on: March 30, 2018, 04:36:27 PM »
That's looks really, really, good.  Does the food probe stay in during the whole cook?







BD

Thank you. Yes, it does. Check out meater.com.
« Last Edit: March 30, 2018, 04:50:56 PM by robert-r »
18.5 & 14.5 WSMs, 26.5 XL, 22.5 Performer, JJ, SJ, Genesis 330, OKJ Highland, Stackers, Roti Rings & Stick Burning Al Pastore Cooker

Firemunkee

  • WKC Ranger
  • Posts: 1971
Re: Peruvian Chicken with Green Sauce
« Reply #5 on: March 30, 2018, 06:57:28 PM »
Delicious looking cook!!!!! I love Peruvian chicken

That's looks really, really, good.  Does the food probe stay in during the whole cook?

BD

Thank you. Yes, it does. Check out meater.com.
You actually have one? There have been several posts asking about it but no one seemed to get one or they just never updated. The latest one is from earlier this year http://weberkettleclub.com/forums/weber-kettles-accessories/'the-meater'-gadget-or-necessity/msg359455/#msg359455 Do you think you could update that thread or post a new one with a review of the probe??
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robert-r

  • WKC Brave
  • Posts: 103
Re: Peruvian Chicken with Green Sauce
« Reply #6 on: March 30, 2018, 08:30:09 PM »
Yes, I have one. See pix above. Pretty much described my take on the second use. Not a lot more to add. Used it on a brisket flat I cooked a few weeks ago. Temps were within 5* of those registered using Smoke as a control.That was both meat temp & ambient. I have emailed Meater regards the discrepancy I noticed between ambient temps between both probes on the chicken cook. The first response from them was computer boiler plate generated bs. Going to jam them a bit. Waiting for a human being to respond. Otherwise... I like it so far. Just need to understand how it works. I purchased it because my Maverick et-75 has become rather temperamental - has no alarm if the receiver looses connection. Has been a problem several times.
« Last Edit: March 30, 2018, 11:02:40 PM by robert-r »
18.5 & 14.5 WSMs, 26.5 XL, 22.5 Performer, JJ, SJ, Genesis 330, OKJ Highland, Stackers, Roti Rings & Stick Burning Al Pastore Cooker