Tuck Posted September 16, 2021 Report Posted September 16, 2021 Finally got around to cooking some chicken on the KK, pollo a la brasa! Chicken always came out nice and moist on my Primo but this was next level. Hard to believe that the extra insulation and reduced air flow can make that much of a difference but it does. Best chicken I’ve ever grilled! I love this new grill! Probably going to order the rotisserie to make it authentic. 10
tony b Posted September 16, 2021 Report Posted September 16, 2021 We always tell new folks about how great the KK does chicken, but they have to experience it 1st hand to actually believe us. It's magic! Definitely get the rotisserie setup. Consider both the spit and the basket - each has its benefits. 2
Tuck Posted September 16, 2021 Author Report Posted September 16, 2021 @tony bYes. Can’t wait to try a turkey on it!
Troble Posted September 16, 2021 Report Posted September 16, 2021 @Tuck looks good. I’d love to see the recipes you used for the sauce and chicken. 1
Dono Posted September 17, 2021 Report Posted September 17, 2021 Looks pretty awesome!! I too would be interested in the sauce and seasoning recipes.
C6Bill Posted September 17, 2021 Report Posted September 17, 2021 That is some mighty fine looking chicken !!!!!!!
Tuck Posted September 17, 2021 Author Report Posted September 17, 2021 @Troble I used a bought marinade for the chicken. Probably not as good as the recipe you posted ( gonna give it a try) but it’s good and easy. Here is the sauce recipe I adapted some from one I found on line: 1/2 cup Mayo 1/2 cup sour cream 2 Tbsp Ají Amarillo paste 1 1/2 cup cilantro 1 jalapeño 2 cloves garlic 1/2 tsp cumin 1/2 tsp cayenne 2 Tbsp olive oil Kosher salt & black pepper to taste Combine all ingredients in food processor 2
Troble Posted September 17, 2021 Report Posted September 17, 2021 Thanks @Tuck I know that brand Incas food it’s legit and candidly I’m still working on my Pollo a la brasa marinade. I was planning on going to Peru last March and nailing down a few recipes but that trip got cancelled due to the pandemic
DennisLinkletter Posted September 17, 2021 Report Posted September 17, 2021 On 9/17/2021 at 12:25 AM, Tuck said: Chicken always came out nice and moist on my Primo but this was next level. Hard to believe that the extra insulation and reduced air flow can make that much of a difference but it does. Best chicken I’ve ever grilled! I love this new grill! The actual insulation and reduced airflow will get you more retained moisture and condensation of vapor for that is the smoked/charcoal flavor. It's not extra because the glazed pot Kamados are not insulated. A dense glazed material by definition is not insulating. Touch a hot one to check. It's not the low airflow that makes the chicken amazing.. it's the large volume of hot-face that holds heat and creates convection heat to cook your birdie from all directions. Moisture moves away from the heat source and evaporates. If the heat source is uniform from all directions your food will have more retained moisture. When convection ovens came out chefs all ranted and raved about how much better the food was.. This is also why KK's bake so well. I love to do my chickens on the upper grate to best utilize this brick oven cooking environment and it's best for browning. 2
Tuck Posted September 17, 2021 Author Report Posted September 17, 2021 Thanks Dennis. That makes a lot of sense. Like you said, it’s amazing! I’ll try using the upper grate next time.
johnnymnemonic Posted September 17, 2021 Report Posted September 17, 2021 I cannot wait for my KK. Y'all are making me hungry 1
Dono Posted September 18, 2021 Report Posted September 18, 2021 21 hours ago, Tuck said: @Troble I used a bought marinade for the chicken. Probably not as good as the recipe you posted ( gonna give it a try) but it’s good and easy. Here is the sauce recipe I adapted some from one I found on line: Thanks Tuck. Really appreciate it and will definitely give it a try!!!
