You’re no longer in Texas? AHH.
I have a new recipe. A brine made of citrus juices. I use
lime, orange, a bit of salt. Marinate overnight and well
into the day of pit-cooking. I then lift the skin from the breast, legs and a tiny bit of the back. Then I smear
Abobo powder under the skin, then I mix the Abodo powder with a bit of salt & pepper and rub, really rub, the skin of the chicken with it. I let it sit in a cold oven for about 2 hours, or a little more, (to keep away from flies, at this time of year) then put it on the BBQ pit. After it’s cooked, I let it rest for 15 to 30 minutes, depending on the amount of martini in the glass.
While it’s “resting” I spray a bit of the citrus marinade
over it and shake some browned panka over it for crunchiness.
I’ll be planting some collard and mustard greens this coming week in our Community Garden. I like to mix
collards, mustard greens, spinach, baby kale, onions, bacon. This year I’m going to plant some red mustard greens.
—You’re no longer in Texas? AHH—
Mis-que somewhere. We live in Texas.
Recipe sounds good, haven’t used Abobo powder, just the peppers and sauce in the cans. Another reason to go to the store. May be a while before we can make it, payday is never going to get here, I don’t think.
If ya like heat, as in pepper, there is a thread going on about Sriracha over here:
http://www.freerepublic.com/focus/f-chat/3085199/posts