Big Country Posted June 7, 2006 Share Posted June 7, 2006 So.. going ot a friends house for a BBQ this Saturday.... going to do a sort of Mexican theme... there will be a taco salad, going ot do some grilled peppers, corn on the cob, and I believe a fruit salad, etc. Looking to do some chicken that I will cook on the grill Probably going to make use of this recipe: 1 C white wine 1 tsp black pepper 1/2 shallot (finely chopped) 1 garlic clove (minced) 1 tbs chipotle in adobo sauce from bier in this thread But, I am being asked to do a few variations of hispanic style chicken as some of the people there really don't like spicy food... so, thinking a lime based marinade for those folks. THe above marinade looks like it will have a nice smoky flavor from the chipotles with added flavor from the shallot and garlic (I'll likely use a bit more garlic, but that's just me) So.. any thoughts on marinades/rubs that would go well with the above. Looking for something that is not spicy but has that definite Hispanic flavor, and then some options that are spicier (not scoth bonnet hot, but flavorful spicy) Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 7, 2006 Share Posted June 7, 2006 could do a tequila/lime marinade.... or the use of chili powder/cayenne/cumin always gives a mexican touch. can use cilantro too. Quote Link to comment Share on other sites More sharing options...
twiley Posted June 7, 2006 Share Posted June 7, 2006 Try this: Good Stuff Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 7, 2006 Author Share Posted June 7, 2006 Try this: Good Stuff That's a little too expensive for me Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted June 8, 2006 Share Posted June 8, 2006 You could make a pretty simple Mexican Lasagna using tortillas instead of pasta--using either chicken or beef as a filling--use enchilada sauce instead of marinera and add ricotta to spinach as your cheese layer.--Works pretty well with the outdoor food you have plan and you can make it ahead of time. Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 8, 2006 Author Share Posted June 8, 2006 You could make a pretty simple Mexican Lasagna using tortillas instead of pasta--using either chicken or beef as a filling--use enchilada sauce instead of marinera and add ricotta to spinach as your cheese layer.--Works pretty well with the outdoor food you have plan and you can make it ahead of time. That sounds good, but Ithink the group is pretty set on a grilled chicken dish as the main course, but this is something I will certainly do in the not too distant future. Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 11, 2006 Author Share Posted June 11, 2006 SO, ended up going with the variations on the recipe in the original post as well as a variation of the citrus/garlic recipe. Variations on the citrus garlic one was that I used a lot more garlic and did not use cilantro. Came out very tasty, and I am not a huge fan of lemon/citrus chicken. It ended up having just a mild hint of the citrus (used about 2 cups of OJ, juice from 3 large lemons and juice from 5 limes, abou 6 or 7 cloves of garlic, the 3 bay leaves, olive oil and some pepper). Grilled it up and it was very tasty. Then, for the above recipe, I used about 2 cups of white wine, 7 or 8 cloves of garlic, 1 1/2 shallots and chopped about 7 or 8 of the chipotles and pured in all of the adobo from I would guess a 6 or 8 oz. can of them. Perfect amount of background kick without an overwhelming heat to it. It really did take a few seconds before my mouth triggered that there was some heat in there. SO, thank you all for your input and recipes. Going to ad both of those to my regular arsenal Quote Link to comment Share on other sites More sharing options...
untateve Posted June 12, 2006 Share Posted June 12, 2006 I did an orange picatta chicken tonight. sauce consisted of OJ, white wine, butter, and a little dijon mustard. Really nice. Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 12, 2006 Author Share Posted June 12, 2006 ends up I am BBQing chicken again tonight... going with the easy classic.... Bullseye BBQ sauce.... multiple thin coats.... Quote Link to comment Share on other sites More sharing options...
twiley Posted June 12, 2006 Share Posted June 12, 2006 I smoked some ribs last night. Meat practically fell of the bones when it came time to eat. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 12, 2006 Share Posted June 12, 2006 I smoked some ribs last night. Meat practically fell of the bones when it came time to eat. How long at what temp? Quote Link to comment Share on other sites More sharing options...
twiley Posted June 12, 2006 Share Posted June 12, 2006 How long at what temp? Averaged about 300 for 2.75 hours. I thought it would take longer like a brisket but I guess having a bone in shortened the time. First time I've ever smoked ribs. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 12, 2006 Share Posted June 12, 2006 (edited) Averaged about 300 for 2.75 hours. I thought it would take longer like a brisket but I guess having a bone in shortened the time. First time I've ever smoked ribs. Wow....thats hot. Very interesting. I did a couple racks about 3 weeks ago but had to smell them cooking all day at 215. Did you do them wet or dry? Edited June 12, 2006 by Seattle LawDawg Quote Link to comment Share on other sites More sharing options...
twiley Posted June 12, 2006 Share Posted June 12, 2006 Wow....thats hot. Very interesting. I did a couple racks about 3 weeks ago but had to smell them cooking all day at 215. Did you do them wet or dry? Well, it was 3:30 when I put them on and we didn't want to be eating at 8pm so I cranked it up a little hotter than normal. If I had more time I would have set it at around 250. I bought some racks labeled "St. Louis" cut and for the life of me I don't know why they were called that. I did a dry rub but also used a vinegar mop sauce every 30mins to keep the meat moist. Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 12, 2006 Author Share Posted June 12, 2006 I did a dry rub but also used a vinegar mop sauce every 30mins to keep the meat moist. Taken out of context, this line could be construed in a very bad way.. that or I am just a perv. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 12, 2006 Share Posted June 12, 2006 Well, it was 3:30 when I put them on and we didn't want to be eating at 8pm so I cranked it up a little hotter than normal. If I had more time I would have set it at around 250. I bought some racks labeled "St. Louis" cut and for the life of me I don't know why they were called that. I did a dry rub but also used a vinegar mop sauce every 30mins to keep the meat moist. Pork Spareribs, St. Louis Style St. Louis Style Ribs originate from pork spareribs and are prepared by removing the brisket bone approximately parallel to the rib side, exposing cartilage on the brisket bone side. Skirt meat is removed. Quote Link to comment Share on other sites More sharing options...
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