Cheers Titch. You have taught me something newtitch wrote:That would be real corn that comes naturally in its own wrapping.
Shayne
Cheers Titch. You have taught me something newtitch wrote:That would be real corn that comes naturally in its own wrapping.
bak wrote:i'm still cooking this weekly. i've had a few friends over and cooked for them and now when i make the marinade i usually make up a nice big batch to share, totally hooked. i'm going to try it on a whole baked fish over easter. probably try a sweetlip or snapper and will only rub the marinade in around 20mins before cooking. i'll be dreaming about it till next weekend now.
Made this on the weekend and the whole family wanted me to thank both parties responsible for it being here. Was so good the eldest soon insisted the few leftovers be turned into sandwiches for him to take and eat after footy training. Now on the list of favourites, don't mind being nagged to make this again.Beaver wrote:I have to admit i took this recipe from another forum.
I have the chicken in the Fridge marinading for 24 hours right now.
Recipe Below and pictures to come
http://forums.overclockers.com.au/showt ... p?t=946673- 2 roast capsicums
- juice of 2 lemons
- 2 tbsp Cayenne pepper
- 2 tbsp smoked paprika
- 4 tbsp chilli
- 4 cloves of garlic
- 1/2 cup olive oil
- 10 tbsp salt
1. Throw everything into the food processor and blitz until combined:
2. Taste your marinade now. Remember, it is a marinade - you need to make it hotter and saltier than what you would normally feel comfortable with, because the heat and salt will be diluted once you add the chicken. I added enough chilli to nearly burn my tongue off, but the end result was a "sufficient" kick of chilli.
3. Use chicken marylands these have a more intense flavour and they tend not to dry out as much as breast meat when cooked over a BBQ. Make some incisions in the marylands then massage the marinade into the chicken. Leave to marinade for 8 hours. The recipe makes enough marinade for 4kg of chicken. You can freeze unused marinade in a jar.
4. After 8 hours, remove the chicken from the fridge and allow to come to room temperature. Cook in a Webber using real charcoal (not the briquette stuff). Use some wood chips for smoking, which adds another dimension to the flavour.
5. Cooking time will be approximately 30 minutes. Flip the chicken halfway. Make sure you monitor the internal temperature with a probe thermometer.
Thought about basting but didn't have many beads left and was worried the heat would run out and I'd cop a caning for serving up under cooked chook.Smokey Mick wrote:Its a ripper hey
Make sure you baste often with marinade to build up a thick coating.
I like doing this with a whole flattend chook. It tends to hold more baste and just looks awsome.
Swap the Cayenne for ancho and you get a new level.
Good stuff on the success
I'm going to try this recipe again but change the cayenne to chipotle and ancho and use an orange and lime and throw some of my Trinidad scorpions and chocolate Douglahs in to give it some heat!!! might have to put some TP in the freezer.Beaver wrote:I have to admit i took this recipe from another forum.
I have the chicken in the Fridge marinading for 24 hours right now.
Recipe Below and pictures to come
http://forums.overclockers.com.au/showt ... p?t=946673- 2 roast capsicums
- juice of 2 lemons
- 2 tbsp Cayenne pepper
- 2 tbsp smoked paprika
- 4 tbsp chilli
- 4 cloves of garlic
- 1/2 cup olive oil
- 10 tbsp salt
1. Throw everything into the food processor and blitz until combined:
2. Taste your marinade now. Remember, it is a marinade - you need to make it hotter and saltier than what you would normally feel comfortable with, because the heat and salt will be diluted once you add the chicken. I added enough chilli to nearly burn my tongue off, but the end result was a "sufficient" kick of chilli.
3. Use chicken marylands these have a more intense flavour and they tend not to dry out as much as breast meat when cooked over a BBQ. Make some incisions in the marylands then massage the marinade into the chicken. Leave to marinade for 8 hours. The recipe makes enough marinade for 4kg of chicken. You can freeze unused marinade in a jar.
4. After 8 hours, remove the chicken from the fridge and allow to come to room temperature. Cook in a Webber using real charcoal (not the briquette stuff). Use some wood chips for smoking, which adds another dimension to the flavour.
5. Cooking time will be approximately 30 minutes. Flip the chicken halfway. Make sure you monitor the internal temperature with a probe thermometer.
donburke wrote:to answer your question "what can be better"
beer & bbq is pretty darn good, but still comes in 2nd to hookers and toot