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Mojo Criolo Chicken

post #1 of 12
Thread Starter 

All,

I am hoping to get some input from you all. We are having a friendly office Que comp. Three of us here are smokers. The other two guys are bringing brisket and PP. So I decided to do something a little non conventional. Here is my plan. Mojo Criollo pulled chicken sammies with chipoltle lime bbq sauce topped with chopped cilantro. I want to marinade the chicken in the mojo sauce but have never done this. Do any of you have a favorite recipe for this. I also want to retain some sauce and reheat the pulled chicken in a crock pot with some sauce (and maybe some chicken broth) added for a liquid. Does this all sound like a good plan? Any mojo recipes would be greatly appreciated.

post #2 of 12

First of all, your plans sounds good to go.

Secondly, a mojo recipe is much like a rub, too  many different flavors to suggest without knowing taste preferences. Nonetheless, I'm sure you'll get some good replies.

Good luck my friend.

post #3 of 12

Not a mojo, but here's a brine that I've used and really liked: http://www.smokingmeatforums.com/wiki/how-to-smoke-chicken-competition-style

 

Also, everyone here raves about Tip's Slaughterhouse Recipes (I haven't had a chance to try them yet): http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry

 

I'll be interested to see what you come up with.

post #4 of 12
Thread Starter 


 

Quote:
Originally Posted by mythmaster View Post

Not a mojo, but here's a brine that I've used and really liked: http://www.smokingmeatforums.com/wiki/how-to-smoke-chicken-competition-style

 

Also, everyone here raves about Tip's Slaughterhouse Recipes (I haven't had a chance to try them yet): http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry

 

I'll be interested to see what you come up with.

I use Tips brine all of the time, I am wanting to go with a citrus chicken flavor, that is why I am going with a Mojo maranade. Tips brine is the best, i have sub'd the celery seed with other things such as creole seasoning, its all good!
 

post #5 of 12

When I use Mojo Criollo  as a marinade I just pour it straight into the marinading dish right from the bottle and usually marinade over night and flip it once during the night

post #6 of 12

ok do a chicken..if ya want..I'd do a kickin FATTIE !! Rock that smoke!

post #7 of 12

I have a recipe in my Low and Slow book. Its very good, I might use a bit less oil, and a bit more citrus. I've used it twice, the second time with the Snake Bitten chicken rub I got from this site (suthor unknown or forgotten...). Very good!

 

I'll try to post it later.

post #8 of 12

Mojo Criollo - Gary Wiviott from the book "Low and Slow"

 

2 1/2 cups canola oil

2 garlic heads peeled and crushed

2 medium white onions sliced

3/4 cup SOUR orange juice (or 1/2 cup orange juice 1/4 cup lime juice)

1/4 cup water

1/4 cup white vinegar

1 tbs kosher salt

2 tsp fresh ground black pepper

1 tsp ground cumin

1 tsp oregeno

1 tsp crushed red pepper (optional)

1 tsp grated orange rind (optional, lime too)

 

Directions:

Heat canola oil in a sauce pan over medium heat. When the oil is warmed (approx 2 min) add the garlic and onion

Cook until fragrant (not brown), about 30 seconds.  (This part is more like warming up and makes the veggies fragrant and soft, rather than really cooking them)

Remove the pan from heat and let cool, about 5 minutes.

Stir in juice, water, vinegar, spices, rind.

Bring the mixture to a boil over medium high heat and boil for 1 minute.

Remove from heat and let cool to room temp

Pour mixture into a blender and blend until smooth.

 

This makes enough for 2 chickens. I used it and it was good, I might add more citrus. I used the rind from the oranges / limes, and i used freshed squeezed juice.

post #9 of 12
Quote:
Originally Posted by Pineywoods View Post

When I use Mojo Criollo  as a marinade I just pour it straight into the marinading dish right from the bottle and usually marinade over night and flip it once during the night


Normally this is good for Pork or Beef, but for Chicken or Fish, I would cut back on the time. Maybe 4 to 5 hours tops. Seems these meats start getting mushy with over-nighters.

 Just pick up a commercial Mojo, Badia or Lizzy, even Winn Dixie brand are some good ones. Stay away from Goya, to thin and watery.

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Lugnutz View Post

ok do a chicken..if ya want..I'd do a kickin FATTIE !! Rock that smoke!


I want to, but cant figure out how to make it....then reheat in the office at lunch time, would a toaster oven work?

post #11 of 12
Thread Starter 


 

Quote:
Originally Posted by HerkySprings View Post

Mojo Criollo - Gary Wiviott from the book "Low and Slow"

 

2 1/2 cups canola oil

2 garlic heads peeled and crushed

2 medium white onions sliced

3/4 cup SOUR orange juice (or 1/2 cup orange juice 1/4 cup lime juice)

1/4 cup water

1/4 cup white vinegar

1 tbs kosher salt

2 tsp fresh ground black pepper

1 tsp ground cumin

1 tsp oregeno

1 tsp crushed red pepper (optional)

1 tsp grated orange rind (optional, lime too)

 

Directions:

Heat canola oil in a sauce pan over medium heat. When the oil is warmed (approx 2 min) add the garlic and onion

Cook until fragrant (not brown), about 30 seconds.  (This part is more like warming up and makes the veggies fragrant and soft, rather than really cooking them)

Remove the pan from heat and let cool, about 5 minutes.

Stir in juice, water, vinegar, spices, rind.

Bring the mixture to a boil over medium high heat and boil for 1 minute.

Remove from heat and let cool to room temp

Pour mixture into a blender and blend until smooth.

 

This makes enough for 2 chickens. I used it and it was good, I might add more citrus. I used the rind from the oranges / limes, and i used freshed squeezed juice.

Thanks Herky! Exactly what I was looking for! BTW I lived in Eugene for 10 years. Great place IMO.


 

post #12 of 12

Toaster Oven set low and slow should do the trick take a therm to make sure the center gets warmed up

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