I apologize for the lack of photos, but I was in a class and had forgotten to bring my camera or phone with me. Plus I was a little busy.
Occasionally we're allowed to take the lead on a menu item in class and do pretty much whatever we want. The only caveat being that we can't bring anything perishable in with us. We can bring specialty spices or cooking equipment however. So earlier in the week, noting a case of whole chickens in the cooler, I asked if I could bring in my smoker and do my version of Peruvian chicken.
I had planned to use the mini with charcoal like usual, thinking the industrial range hood would take care of any fumes, but the chef was reluctant to use charcoal in the kitchen, so he said I'd have to "figure something out".
What I ended up doing was using just the tamale pot and the Weber lid. I took 3 chunks of cherry wood and put them in a disposable aluminum pan and folded it into a little packet, then put that directly on the grate of the gas grill, then put the pot on top of that. Fired the 2 center burners on high, and within about 15 minutes the smoker temp was 350˚ at grate level and the tbs was rolling.
Despite being tossed a couple curve balls by the chef, it was a success. The mini proved yet again to be the most versatile damn thing I've ever seen.
This is the type of grill I'm talking about. I just put the pot in the center. It pretty much performed just like it does on top of the Smokey Joe, but temperature management is obviously a lot easier. I'm thinking this would work just as well on a backyard gas grill.
It was a little nerve racking changing things up and having to do it in front of the whole class, while the whole time the chef was shouting "advice", but I got through it. The final product turned out great and a couple of the students asked if I could help them make a mini WSM.
Here's the recipe. I got the original recipe off the web a couple years back and have changed a couple things to suit my taste.
"Peruvian Chicken"
Ingredients:
* 1 whole chicken (about 4 pounds)
* 4 tablespoons white vinegar
* 3 tablespoons white wine or lemon juice
* 3 tablespoons oil
* 2 1/2 tablespoons garlic powder
* 2 tablespoons paprika
* 1 1/2 tablespoons cumin
* 2 teaspoons black pepper
* 1 teaspoon salt
* 1 teaspoon powdered ginger
* Half teaspoon cinnamon
* juice of 1 lemon
* 1 quart cold water
Preparation:Combine vinegar, wine or lemon juice and oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Spatchcock chicken and trim off any excess or loose fat. Wash chicken thoroughly with lemon water, then dry thoroughly. Place chicken in zip-top bag or flat pan. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag or tightly cover pan and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.
Smoke at 325˚-350˚ for about an hour and a half or until the breast is at 165˚ internal temp.
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.
Occasionally we're allowed to take the lead on a menu item in class and do pretty much whatever we want. The only caveat being that we can't bring anything perishable in with us. We can bring specialty spices or cooking equipment however. So earlier in the week, noting a case of whole chickens in the cooler, I asked if I could bring in my smoker and do my version of Peruvian chicken.
I had planned to use the mini with charcoal like usual, thinking the industrial range hood would take care of any fumes, but the chef was reluctant to use charcoal in the kitchen, so he said I'd have to "figure something out".
What I ended up doing was using just the tamale pot and the Weber lid. I took 3 chunks of cherry wood and put them in a disposable aluminum pan and folded it into a little packet, then put that directly on the grate of the gas grill, then put the pot on top of that. Fired the 2 center burners on high, and within about 15 minutes the smoker temp was 350˚ at grate level and the tbs was rolling.
Despite being tossed a couple curve balls by the chef, it was a success. The mini proved yet again to be the most versatile damn thing I've ever seen.
This is the type of grill I'm talking about. I just put the pot in the center. It pretty much performed just like it does on top of the Smokey Joe, but temperature management is obviously a lot easier. I'm thinking this would work just as well on a backyard gas grill.
It was a little nerve racking changing things up and having to do it in front of the whole class, while the whole time the chef was shouting "advice", but I got through it. The final product turned out great and a couple of the students asked if I could help them make a mini WSM.
Here's the recipe. I got the original recipe off the web a couple years back and have changed a couple things to suit my taste.
"Peruvian Chicken"
Ingredients:
* 1 whole chicken (about 4 pounds)
* 4 tablespoons white vinegar
* 3 tablespoons white wine or lemon juice
* 3 tablespoons oil
* 2 1/2 tablespoons garlic powder
* 2 tablespoons paprika
* 1 1/2 tablespoons cumin
* 2 teaspoons black pepper
* 1 teaspoon salt
* 1 teaspoon powdered ginger
* Half teaspoon cinnamon
* juice of 1 lemon
* 1 quart cold water
Preparation:Combine vinegar, wine or lemon juice and oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Spatchcock chicken and trim off any excess or loose fat. Wash chicken thoroughly with lemon water, then dry thoroughly. Place chicken in zip-top bag or flat pan. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag or tightly cover pan and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.
Smoke at 325˚-350˚ for about an hour and a half or until the breast is at 165˚ internal temp.
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.