Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: patron_anejo_por_favor who wrote (22434)	9/29/2009 12:42:43 PM
From: Peter V	Read Replies (1) \| Respond to of 25073

I swear by Steve Raichlen's Barbecue Bible, which is a truly international cookbook based on his world travels along the "barbecue trail." Here's the website: barbecuebible.com I made his Brazilian beer chicken on Sunday: using your favorite beer (I like an amber), you add lots of garlic and onion, dijon, paprika, bay leaf, and black pepper. Marinade chicken quarters for two days, then pat dry and salt just before grilling. I boil some of the marinade to pour onto the chicken at the table, but my guests didn't need any. Serve with Crazy Rice and Brazilian black beans (also in the book), and you have an incredible meal. Anyway, Raichlen recommends a two step process for grilling chicken. You make one side of the grill really hot, and have the other side on fairly low. Start with skin side down on the hot side, and when it gets almost the right color (or the flames start), move it over to the low side, put the lid on and cook for a while (he gives the times in the book). Flip the chicken over and repeat. You get perfectly done chicken that's not all black on the outside. Of course, it helps to have a pretty large grill. I have a 4-burner Australian grill with a large surface area, and easily fit two chickens (cut up) on one-half of my grill, and move them from the hot side to the cooler side with ease. On Sunday I actually did 4 chickens, and had to do them in batches. I did all the leg/thighs first (they have more fat so they survive better being kept warm after cooking than the low-fat breasts, which dry out), plus doing "like" parts means you have equal cooking times. .