Peri peri chicken – page 7 – aussie bbq forum

Thank you for that Joeka. Chicken barbecue recipe filipino style Nice to see someone quoting science AND giving a reference – I really appreciate that!

I find that when I pull the chicken off, the temperature rises slightly when it is resting. Recipe for chicken marinade It usually rests for about 10 minutes before I serve anyway – so that should be enough to kill all the nasties

Amfibius wrote:Thank you for that Joeka.


Recipe for grilled pork chops Nice to see someone quoting science AND giving a reference – I really appreciate that!

I find that when I pull the chicken off, the temperature rises slightly when it is resting. Best way to cook flank steak indoors It usually rests for about 10 minutes before I serve anyway – so that should be enough to kill all the nasties

We all know the science Fib and right back at ya Ive done it, and found its really good in certain circumstances.

whenever someone asks for science quotes on a backyard forum I get all warm inside

1) How many people do you think can competently and repeatedly process chicken as well as you (or I) can?

About five or ten percent. Recipe for marinating steak I agree with you on the science but I disagree that it is the “way to go” when half the nuff nuffs out there dont know how to safely get a chook from shop to fridge and then to cooker.

I am NOT saying your way is wrong, Just a bit dangerous for the wayward backyarder

NotoriousPIG wrote:I’ve seen Anthony Bourdain eat seared chicken in Japan because it was so fresh!

Not in a fancy-arse restaurant, but just a regular sort of backstreet bar (we were literally sitting out in a back alley) where they serve small dishes to go with your drinks, just like Japanese tapas. Stir fry beef marinade As far as I saw, most bars are basically like that, so this was nothing unusual.

And Smokey Mick – the exact reason that government agencies publicise the “instant kill” temperature is so that the general public don’t get confused. Simple bbq chicken marinade It’s the “for dummies” version; you can’t possibly go wrong. Homemade chicken marinade for grilling Makes sense from their point of view, if they’re interested in public health. Filet mignon marinade recipe Go for overkill, nuke that meat from orbit; it’s the only way to be safe!

I think it was elsewhere on the same site, that a chicken factory honcho was explaining the myths about pink meat & clear juices…essentially, you can cook a chicken safely but still have pink meat, but the gen pub don’t like that because they’ve been told that everything must be nuked white, so the processing plants deliberately overcook everything. Baked swordfish steak recipe Because it looks better.

NotoriousPIG wrote:I’ve seen Anthony Bourdain eat seared chicken in Japan because it was so fresh!

Not in a fancy-arse restaurant, but just a regular sort of backstreet bar (we were literally sitting out in a back alley) where they serve small dishes to go with your drinks, just like Japanese tapas. Best way to cook skirt steak As far as I saw, most bars are basically like that, so this was nothing unusual.

And Smokey Mick – the exact reason that government agencies publicise the “instant kill” temperature is so that the general public don’t get confused. Best way to grill flank steak It’s the “for dummies” version; you can’t possibly go wrong. Best way to cook a flank steak Makes sense from their point of view, if they’re interested in public health. Balsamic vinegar steak marinade Go for overkill, nuke that meat from orbit; it’s the only way to be safe!

I think it was elsewhere on the same site, that a chicken factory honcho was explaining the myths about pink meat & clear juices…essentially, you can cook a chicken safely but still have pink meat, but the gen pub don’t like that because they’ve been told that everything must be nuked white, so the processing plants deliberately overcook everything. Red wine marinade steak Because it looks better.

Btw the temps quotes in the latest science I read were even lower.

Sous vide has really pushed the envelope and we are getting some very good I of on temps flowing through.

When I posted that here years ago it was to the sound of crickets!

Temps aside, it is imperative you consider the chicken freshness and processing.

That’s why the Japanese can safely do sashimi, they are organised, researched and fastidiously diligent and process impeccably.

I wouldn’t t trust supermarket chicken here ever, so knowing the supply chain is also a factor.

The fear factor over pork and chicken is completely unjustified when it comes to a pink hue on properly handled and cooked product at home.

Going back to the recipe in the first post. Beef tenderloin marinade recipes I tried this tonight, but with half the proportions of Cayenne Pepper, Chilli, and Salt. Marinade for bbq chicken thighs Marinaded diced chicken breast for nearly 24 hours. Marinade for grilled chicken thighs The chicken was eaten in wraps with cheese, tomato, and lettuce.

Result – fantastic flavour, but was a lot hotter than expected given the half proportions of spicy stuff. Pan seared swordfish steak recipe I can only assume this was due to dicing the chicken, an thus the chicken having a larger surface area to absorb more marinade? Next time, I’ll halve the spicy stuff again, and add sour cream to the wrap too.

I just tried this today. Grilled swordfish steak recipe Made the marinade on Thursday. Cooking steak tips on stove top Marinated Chicken Maryland pieces last night at 9.30pm. Best grilled chicken thighs Took it out of the fridge an hour before cooking. Bbq chicken wings marinade Used the foil and trivet method, 20 minutes each side.

End result: Fantastic! Big thumbs up from the family. Simple grilled chicken breast recipes Could use a bit more heat, so will add more spices next time. Best marinade for grilled chicken The best part: I have 3/4 jar of marinade left!

I just tried the recipe in which i saw the link posted on overclockers forum. Easy marinade for grilled chicken I have been trying to perfect my peri peri recipe for a while now and with my own additions this is the best I have come by so far.

I added a few things to the marinade which I feel gives it more depth and something a bit different. Best marinade for chicken thighs Some of the extras I borrowed from the Jamie Oliver peri peri recipe. Best marinade for chicken wings With the charring of the red capsicums under my grill in the oven I also add half a white or red onion and a couple off green jalapenos and the garlic. Ribeye marinade recipe Into the blender with all the existing ingredients I also add a couple of coriander roots and some leaves. Baked marinated pork chops Some dried ground bay leaves, dried oregano, a splash of white wine vinegar and worcteshire sauce.

I use canola or vegetable oil instead of olive as it refridgerates better and doesn’t solidify. Cooking marinated pork chops I only used 2 tablespoons of salt and after tasting the cooked chook I don’t know that it could take any more, next time I would possibly cut back to 1&1\2. Lemongrass chicken marinade My bird did marinate for about 20 hours though and was a steggles which apparently has received some sort of brine treatment.

I do like it hot having spent much time in SEA, I put in 16 Thai birdseye chilli’s along with the 2 tablespoons of Cayne Pepper. Grilled steak marinades As the op said you do need a lot of chilli for the flavours to infuse into the bird. Chuck steak marinade I personally could probably add some more Birdseye’s and might try about 20 next time. Marinade for steak to tenderize In saying that I must stress I do like it hot!

If any flavour was lacking I would say it would be the tang of the citrus and next time I will try adding the lemons in whole ( without the skin and pith) like the op says on overclockers.

Now to the cooking of the bird which I feel like I haven’t truly mastered yet.

As I said before I started with a Steggles whole chicken and butterflied it and removed the rib cage and sternum. Chicken steak marinade Marinated for 20 hours. Salmon healthy Onto the Weber kettle with charcoal indirect at about 150c. Fish sauces for salmon This was a big chook, so about 45 mins before turning it over on the coals for about 10 mins to try and crisp up the skin.

My problem always seems to be that while ending up with a suculent, moist and juicy bird I can never seem to get the skin crispy and properly rendered. Salmon ingredients I am not sure if upping the indirect temp is the answer, or maybe I have too much wetness from the marinade on the bird while cooking?

Anyway overall cracking good chicken tonight. Swordfish steak marinade The legs and thighs are def the best part of the bird for this style of cooking and am thinking of just using Maryland’s next time.

I plan to make it again this weekend, I’ll take some pics but guessing I need to host them somewhere?

I read that by drying your bird off with paper towel and then leaving uncovered in the fridge for 2 hours works for getting crispy skin. Tuna steak marinades Seems a shame to wipe all that beautiful flavour off though. Sauce for fillet steak Anybody got experience with this?

I ate the left over breasts tonight and they were so delish! Maryland’s or whole bird this weekend, I can’t decide.

I was thinking of modifying it slightly by splitting the marinade in two.

Marinade / Brine – keep the salt content high say around the 4 tablespoon level

Marinade / Baste – drop the salt content to around 1 tablespoon or less.

Marinade the chicken for several hours in the salty mix, then prior to cooking wash off this & replace with the less salty marinade & baste with this while cooking.

I’ll be doing this for dinner today – so will see what results.

I wanted to make more of a thicker paste this time and waited to add the oil and vinegar to the mix at the end till I got the consistency I wanted. Flank steak marinades I also added 20 birds eyes this time and it was great! Its not nearly as hot as you think it would be. Flank steak marinade bobby flay I think using a thicker marinade aided in not making the chicken too wet and I got crispier skin but still not perfection.

This time I went with Maryland’s. Best chicken marinade for bbq While they were good there wasn’t as much meat on them as the thighs and legs from the whole chicken I bought last week. Turkey allrecipes I found it was hard to get big Maryland’s as they probably come from smaller chickens? They cook quicker as well so I found the bigger whole butterflied bird took on more of a smokey BBQ flavour.

So in my endeavors to make the perfect spicy bird next time what I’m thinking of doing is grabbing a whole brined bird and giving it a dry peri peri\potugese spice rub and leave it uncovered in the fridge overnight. Recipe for steak salad Do it indirect on the coals and then near the end of the cook baste it over the coals with a saucier version of the marinade thinned out with more vinegar, oil and lemon juice.

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