Text 19249, 89 rader
Skriven 2011-12-19 22:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fat day 380
===================
-=> Quoting Michael Loo to All <=-

 ML> Redbones

Their on-line menu made me drool.

Way south BBQ:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Eddy's Losie Foroe
Categories: Suriname, Chicken, BBQ
  Servings: 4

      2    chickens, 4 pounds each
      4 tb dry rub of your own liking 
      4 tb Soy Sauce

Suriname Roast Chicken Barbecue

My friend Eddy washes his bbq chicken in water and vinegar. The
vinegar will clean, desinfect and tenderize the meat, and will allow
the dry rub or marinade to penetrate better and deeper into the
meat, thus improving taste and texture.

Dry Rub on the Inside: Eddy uses a sharp knife to punch some holes
into the breast meat from the inside upwards. He then uses his
fingers to push the barbecue rub into the meat. We used 2
tablespoons of Juanita's Dry Rub USA #1 but you can use any dry rub
you like, or even a simple mix of salt and pepper. Just make sure
you don't overdo on the salt. 

Marinade on the Outside: Next step, using a small sharp pointed
knife, Eddy punches a bunch of holes into the skin over the meaty
parts of the chicken. Eddy then rubs 2 tablepoons of soya sauce into
the skin of each chicken, making sure they are evenly covered and
that the soy sauce penetrates the meat through the holes in the
skin. 

To heighten the spirits, Eddy insisted that we introduce some real
original Caribean voodoo as well: white rum.

The Barbecue: Juancho's Split Grill - To obtain sustained lower heat
and improved temperature control, and to increase the grate area and
be able to accommodate more meat or larger cuts, I developed an
improved hot smoking method whereby the Weber Grill is set up for
indirect grilling on one side.

We put the chickens on the grill with the breastside upwards, closed
the lid of the barbecue and checked if the vent holes in the lid and
the bottom were fully open.

Once we saw a clear whisp of Hot Smoke coming through the top vent
holes we closed the bottom vent holes to 50% so these chickens would
roast slow and easy without burning. 

Juancho's BBQ Tip- We put these chickens on their back for grilling.
We'll come back on this soon. Every half an hour or so we checked to
see if the fire was still going "not too low and not too high". 

To prevent the skin from turning too dark we covered the chickens
loosely with aluminium foil for the last half hour of grilling. 

After two hours of hot smoking, these Surinamegrilled chicken were
done properly. You can check this by using a meat thermometer
(should read 80C or 175F) but you can also try to twist a leg. If
you can easily pry it loose, your chicken is done.  

In Surinam, roast chicken is typically served with white or fried
rice, vegetables like "kouseband", and fried platano ("baka bana").

We like to serve exotic chicken in combination with Malaysian Rice
with Ginger, Garlic and Shallots and a coleslaw.
 
  From: Www.Hotsmokebbq.Com             
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... A new all-BBQ menu where the only vegetable is macaroni and cheese.

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