Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: Willy on February 23, 2015, 08:41:46 AM
-
So after waiting for over two weeks for my shipment I finally got my package from Portugal. Real Piri Piri Spice made with the African Chili (Birds Eye). And all the other spice ingredients.
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01307_zpscumd8tev.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01309_zps0gqnabyo.jpg)
Leg Quarters rubbed with the spice and in the fridge over night
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01310_zpsjxsfedxk.jpg)
The basting marinade, 3 tbsp butter, 2 tbsp dried Oregano, two strips of Bacon diced up, 6 cloves of Garlic diced up, 1/4 cup EVOO and 1/4 cup Chicken Broth. 3tbsp Piri Piri. On to simmer for about half an hour.
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01311_zpsbd5eaens.jpg)
After simmering for awhile 1/4 cup of chopped fresh Parsley and the juice of half a big lemon added
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01314_zpsqtxdipwf.jpg)
The side tonight, little purple potatoes and one big Yukon Gold cut up small and half a Spanish Onion, small bag of frozen peas, garlic powder Sage Kosher and fresh ground to taste. Drizzle on some EVOO and mix to coat all.
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01327_zps6veikh9k.jpg)
Before cooking ladle some of your Piri Piri Marinade on the Chix and rub it in by hand (wash your hands real good after)
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01328_zpsb0ltwfbg.jpg)
Set my WSM up by removing the water bowl, Stubbs charcoal and a couple chunks of Oak. Vents wide open. Every ten to fifteen depending on temp baste with your Piri Piri Marinade. The aroma coming from the dripping marinade and chix juice is incredible.
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01330_zpsxbij5ehw.jpg)
On the table with the oven roasted potatoes and a nice salad.
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01331_zpszp2n65o1.jpg)
-
Looks like it was worth the wait.
-
Ok that plate looks outstanding except for them round green little devils!
LTBBQ rule 64781.42 states that any reference, picture, or description of peas is not allowed at anytime :P
But being that you are a fairly new member I will be a little understanding about your mistake :D
-
Ok that plate looks outstanding except for them round green little devils!
LTBBQ rule 64781.42 states that any reference, picture, or description of peas is not allowed at anytime :P
But being that you are a fairly new member I will be a little understanding about your mistake :D
:D :D :D :D
The yardbird looks outstanding by the way!
-
Yum
-
GOODNESS GRACIOUS!!!
-
My word! That looks phenomenal! (How do you spell that, anyway?) I'm salivating. (Does the name Pavlov ring a bell?)
Tell us more about Piri Piri. Where can we get some?
-
Great looking chicken and I, for one, like the veggie side especially the peas which add nice color and flavor. :)
-
GOODNESS GRACIOUS!!!
GREAT BALLS OF FIRE!!!
-
That looks wonderful! Yes, would love to hear more about the Piri Piri spices!
-
I like the whole meal. Just push those peas over to me from meube's plate.
Art
-
That looks wonderful! Yes, would love to hear more about the Piri Piri spices!
Piri Piri, in soups and other dishes but especially chicken dishes is a national favorite in Portugal. Many variations of the spice mix throughout Portugal but the key ingredient that gives it a wonderful distinctive flavor is the Birds Eye Chill from Africa. It is really good. I would say medium heat in the version I got which has ingredients like Allspice Berries in too. I have never been able to find the authentic version here in the U.S, most versions do not use the Birds Eye Chili's which is what gives it that incredible aroma and flavor, very distinctive. They often try to replicate it with Cayenne or something similar.
Anyhow I did find it through Amazon but it takes weeks to get here as it comes from Portugal. I am posting a link below
http://www.amazon.com/Peri-Spice-Portuguese-Chicken-Marinade/dp/B007PSVHMU/ref=pd_sbs_gro_6?ie=UTF8&refRID=04YCJQZMZB8543YF9YCC
-
Willy - that is one fantastic looking plate! Great presentation and I bet the bird was outstanding. Nicely done!
-
A marinade with bacon in it? Genius!
Chicken looks killer.
And we'll let you off with a warning on the peas. But we will be keeping an eye on you :)
-
Now THAT is beautiful - and flavorful dish Willy! And I think it is mandatory that anyone that makes or eats this must have green peas..... ;) :D
-
Now THAT is beautiful - and flavorful dish Willy! And I think it is mandatory that anyone that makes or eats this must have green peas..... ;) :D
^^^Totally agree!!
Fantastic looking cooking and photos Bill!