VIDEO: The Secret Magic Mojo that Makes the BEST Barbecue Chicken

YouTube ^ | March 17, 2019 | DUmmie FUnnies

[biggerten]

Not the answer you’re looking for, but related.

There is a large supermarket near me, like you’d have anywhere. But, they have a special meat display with chicken from a nearby Amish area. There is no doubt about the difference in quality from the regular commercial chicken.

[M Kehoe]

Ever heard of beer can chicken on the barby?

To die for.

5.56mm

[bgill]

Anywhere? Not here. We’re lucky when the chicken makes it onto the truck. Yes, a chain grocery store just we’re obviously the red headed step child.

[Bob434]

absolutely- we raised our own chickens for both eggs and eating- and the taste was way way better than today’s supermarket chickens- store chickens are tasteless- practically- farm raised chickens naturally are just so much more flavorful- We grew up eating very well on our small farm, everything from sucks, goose, chickens, goats, pigs, vegetables, berries, apples, cherries,raspberries, currents, elderberries, gooseberries, etc to cows we would go in with other folks on, raise, then butcher- home grown food is just heavenly- sadly we only have home grown veggies we grow now- and are forced to buy tasteless meat in the supermarkets

[redshawk]

Sprite is a good substitute for beer. Easy as pie. Good stuff.

[virgil]

Sounds like a winner to me. Will try it as soon as the weather gets nice enough.

[Mariner]

Oh, it is.

Makes flank steak melt in your mouth along with the rest of the taco, which will REQUIRE Pico de Gallo and Cotija cheese.

If you have never had this, you’re in for a delight. One you will repeat innumerable times before you die, and one which your posterity will emulate in reverence.

How to make Pico de Gallo properly:

1 small/medium tomato chopped
1/2 onion diced
1 jalapeno or serrano diced
1/2 bunch cilantro (the other half from your mojo) chopped
1/2 lime juiced

Stir.

[Fungi]

From Epicurious: Garlic Mojo Sauce. INGREDIENTS:
1/2 cup olive oil
8 garlic cloves, pressed or finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 medium Fresno chile, thinly sliced
1/2 cup fresh lime juice (from about 4 limes)
1/2 cup fresh orange juice (from about 1 orange)
1 1/2 teaspoons kosher salt
The problem with commercial marinades is their sugar and tomato content. Every major sauce in the grocery isle has these two ingredients. When placed over the high heat of the BBQ, it burns, spoiling the chicken and making it unappetizing, at least how I see it. It smells great but looks awful and tastes mediocre.

Try soaking the chicken pieces in water and vinegar for about an hour, drain completely and dry very well on paper towels. Never salt a meat before grilling, but only on the grill with a little pepper.
Clean the hot grill with an oiled sheet of paper or cloth towel. Grill over medium heat (I use mesquite wood) turning as necessary to avoid any burning, but getting a nice brown until cooked. Take off the grill, cover and let rest about five minutes, then apply any marinade lightly on chicken. Serve and see how tender the chicken will be. I could give you my recipe for the sauce I use but it is a secret, something people have threatened me for. Sorry for the spoiler. Enjoy.

[usconservative]

I used to love Harold’s Fried Chicken in Chicago. But I fry a pretty mean chicken myself!

The crap they sell on their food truck that's downtown can't hold a candle to the original.

Have you tried Dell Rhea's Chicken Basket off I-55 in Willowbrook? FANTASTIC!

[usconservative]

That sounds SOOOOOO GOOD!!

I can't eat Beef anymore, so it's chicken and turkey (with a little pork white meat thrown in) so I'm always looking for something special to try. Thanks for that recipe!

[Mariner]

Works on any meat.

Not unlike a Mexican Jerk Sauce.

[Some Fat Guy in L.A.]

I would love to know the secret to grilling boneless chicken breast and having it come out moist. Mine is always dry no matter what I do.