smoked achiote chix

Discussion in 'Poultry' started by chefrob, Oct 7, 2009.

  1. chefrob

    chefrob Master of the Pit OTBS Member

    az
    traditionaly grilled......now smoked.

    here are the 1/2s marinated


    after 2 hours.....


    after 3 hours ....now to grub down with torillas, rice and beans!
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Very impressive smoke and Q too. Great to see someone using Achiote paste, it's an old tradition, but still tasty. Points to you for using achiote on the chix.
    For the very few that don't know about achiote; Achiote paste, also known as bija or bijol in Spanish, adds an authentic flavor and bright yellow color to the cuisine of Cuba, Mexico and Central America. This paste contains annatto seed, garlic, vinegar, iodized salt and spices.
     
  3. alx

    alx Master of the Pit OTBS Member

    Sweet chef.Man,i was looking forward to my internet plate-but that meat is fine with me.......

    My bro loves the anchiote...............Strange for a english/scotish/german guy,but hey-whatever folk like...I like it toooo
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    We really like archiotes here too. Now that chicken really looks good. Is the sauce you put on them thick or what cause you put it on for the whole smoke?
     
  5. rivet

    rivet Master of the Pit OTBS Member

    As Rich pointed out, it is really nice to see other folks using achiote too. It is a great seasoning that adds not only color, but a mild mellow flavor to your food. You've really done well with your chicken! Definite points
    [​IMG]
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Very cool - those look great and yet another great idea!
     
  7. Wow! That looks amazing. I'm impressed. Never heard of Achioto before.[​IMG]
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    it is a marinade that i made in a blender.....
    1 small brick of achiote paste
    1 small onion chp
    5 cloves garlic
    2 limes juiced
    1/4 c. olive oil
    2 jalepenos seeded
    1/2 bunch cilantro
    1 t. cumin
    1 T. mexican oregano
    salt/pepper to taste
    1/4 - 1/2 c water to enable blending

    blend until smooth and thick enough to stick on meat. work marinade under skin and cover for a least one hour.
    this is also good on pork....notice the CSRs on the top rack.......those are for tamales, but that is another thread.
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks Rob

    Adding this one to my recipe list
     
  10. chefrob

    chefrob Master of the Pit OTBS Member

    az
    remember, achiote is not a strong pronounced flavor but a suble earthy note and that is why i add the other ingredients for flavor. before adding to any meat, taste it for salt and other seasonings.
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those Birds Look Great...[​IMG]

    Thanks for the Recipe...[​IMG]
     

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