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Chicken Mojo Criollo with Q-view eventually

post #1 of 10
Thread Starter 
A freind who I had out at my Marseilles in May BBQ event last weekend brought me a copy of his new bbq book he co-authored, and also left me his WSM to try out for a few weeks. So I am going to try out a some of the steps in his bbq method the next couple of weekends, while using a new pieces of bbq equiptment(I own/use a Chargriller offset typically). Although the book has instructions for an offset, and a Weber kettle, I want to try these recipes with the instructions for the WSM since I have heard good things about WSM's.

This weekend I will do Lesson # 1 Chicken Mojo Criollo, and next weekend Lesson # 2 Brined Chicken, and Lesson # 3 BB Ribs. I have smoked all of these items many times before, but practice, and checking out some other methods/equiptment can never hurt imho.

So, tonight I will wihip up the mojo criollo marinade(orange juice, garlic, oil, onion, cumin, kosher salt, etc), and marinade a couple of split chickens for about 6-8 hours tomorrow before putting them on the WSM.

Pics to follow.
post #2 of 10
Sounds like it will be tasty.
That's a great friend, hooking you up with the book AND letting you borrow the smoker.
I'll be looking forward to the finished smoke.
Good luck.
post #3 of 10
Jim, good luck with your "foster" smoker. Hope it all comes out good. Looking forward to your qview.
post #4 of 10
Thread Starter 
thanks guys,

I am hitting the grocery store on the way home, and am making the marinade tonight to let it cool down fully, and to let the flavors intensify.

Ill take pick of the prep, and finished product. I am thinking of serving the chicken with tortillas, some guacomole, rice, and beans.
post #5 of 10
That sounds so good, I need to get me some friends like that . I look forward to seeing how the wsm works for ya.
post #6 of 10
Really looking forward to lesson #1 Jim!
post #7 of 10
Thread Starter 
lesson # 1 for me from the book that is. I have done chicken many times on the offset, but I am curious about the WSM as I mentioned above.

Made the marinade last night(oil, sauteed garlic, and onions, orange juice, lime juice, balck pepper, cumin, vinegar, water, kosher salt, oregano, rum, crushed red pepper flakes), ran it through the food processor, and refirgerated. This a.m. I halved the 2 chickens and put them in ziplocvks with the marinade some olive oil, and some lemon juice added.

Letting them marinade for 8 hours, them onto the smoker.

My home p.c. is acting really weird today, but I will try to get pics on asap.
post #8 of 10
Thread Starter 
succesfull smoke on the WSM yesterday. The WSM performed well. Get the lump, and wood lit, add food, cover and smoke. My instructions may have been a little to heavy on the wood chips since the smoker had some moderate smoke coming from it for the 1st 30 mins or so, but after that TBS(thin blue smoke) the rest of the time.

Turned out a juicy, flaovorfull chicken in about 1.5 hours.

marinade ingredients:

chicken and the bowl of marinade:

chix in ziplock:

WSM loaded:

seasoned chix:

chix on WSM:

chix close up:

pulling the chix:

chix tacos:

post #9 of 10
POINTS!! That tease was worth the wait for the pics. I'd love to have a few of those for lunch, please. icon_lol.gif
post #10 of 10
Thread Starter 

not much chicken left, but the rest of the chicken is going to be made into chicken salad for tomorrow nights dinner.PDT_Armataz_01_22.gif
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