Chicken Mojo Criollo with Q-view eventually

Discussion in 'Poultry' started by chisoxjim, May 15, 2009.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    A freind who I had out at my Marseilles in May BBQ event last weekend brought me a copy of his new bbq book he co-authored, and also left me his WSM to try out for a few weeks. So I am going to try out a some of the steps in his bbq method the next couple of weekends, while using a new pieces of bbq equiptment(I own/use a Chargriller offset typically). Although the book has instructions for an offset, and a Weber kettle, I want to try these recipes with the instructions for the WSM since I have heard good things about WSM's.

    This weekend I will do Lesson # 1 Chicken Mojo Criollo, and next weekend Lesson # 2 Brined Chicken, and Lesson # 3 BB Ribs. I have smoked all of these items many times before, but practice, and checking out some other methods/equiptment can never hurt imho.

    So, tonight I will wihip up the mojo criollo marinade(orange juice, garlic, oil, onion, cumin, kosher salt, etc), and marinade a couple of split chickens for about 6-8 hours tomorrow before putting them on the WSM.

    Pics to follow.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Sounds like it will be tasty.
    That's a great friend, hooking you up with the book AND letting you borrow the smoker.
    I'll be looking forward to the finished smoke.
    Good luck.
  3. smokingscooby

    smokingscooby Smoking Fanatic

    Jim, good luck with your "foster" smoker. Hope it all comes out good. Looking forward to your qview.
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks guys,

    I am hitting the grocery store on the way home, and am making the marinade tonight to let it cool down fully, and to let the flavors intensify.

    Ill take pick of the prep, and finished product. I am thinking of serving the chicken with tortillas, some guacomole, rice, and beans.
  5. rickw

    rickw Master of the Pit OTBS Member

    That sounds so good, I need to get me some friends like that [​IMG]. I look forward to seeing how the wsm works for ya.
  6. rivet

    rivet Master of the Pit OTBS Member

    Really looking forward to lesson #1 Jim!
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    lesson # 1 for me from the book that is. I have done chicken many times on the offset, but I am curious about the WSM as I mentioned above.

    Made the marinade last night(oil, sauteed garlic, and onions, orange juice, lime juice, balck pepper, cumin, vinegar, water, kosher salt, oregano, rum, crushed red pepper flakes), ran it through the food processor, and refirgerated. This a.m. I halved the 2 chickens and put them in ziplocvks with the marinade some olive oil, and some lemon juice added.

    Letting them marinade for 8 hours, them onto the smoker.

    My home p.c. is acting really weird today, but I will try to get pics on asap.
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    succesfull smoke on the WSM yesterday. The WSM performed well. Get the lump, and wood lit, add food, cover and smoke. My instructions may have been a little to heavy on the wood chips since the smoker had some moderate smoke coming from it for the 1st 30 mins or so, but after that TBS(thin blue smoke) the rest of the time.

    Turned out a juicy, flaovorfull chicken in about 1.5 hours.

    marinade ingredients:


    chicken and the bowl of marinade:


    chix in ziplock:


    WSM loaded:


    seasoned chix:


    chix on WSM:


    chix close up:


    pulling the chix:


    chix tacos:

  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    POINTS!! That tease was worth the wait for the pics. I'd love to have a few of those for lunch, please. [​IMG]
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member


    not much chicken left, but the rest of the chicken is going to be made into chicken salad for tomorrow nights dinner.[​IMG]

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