Posted on 03/02/2018 4:59:22 PM PST by PJ-Comix
I grilled and smoked Pollo Rojo on my new Weber Grill. Pollo Rojo is chicken leg quarters purchased from La Ranchera #2 in Broward County where they marinate in in their special secret mojo. I cooked this before on my propane grill but was curious as to how it would be if I grilled the chicken for 4 minutes on each side and then smoked it for 30 minutes using apple wood chips for flavor.
This is Part 1 and you can see Part 2 of the finished Pollo Rojo at the link below.
Oh, and if I sound overly giddy, that is a side effect of the special "Chef Prep."
One thing, even though I was under the influence of "Chef Prep" I was/am dead on right about how incredible this Pollo Rojo is. Absolutely the BEST barbecue chicken you can eat. I hate barbecue chicken as I mentioned in the video yet I love this Pollo Rojo. It was so good that even though I said in the video it would last us 3 days, we gobbled it down in 2 days.
Any Broward Freepers out there who doubt me about how good Pollo Rojo is can go to La Ranchera grocery and pick it up and prepare as demonstrated in the video.
Quit eating in front of us.
join the cooking ping list
Okay, add me to it.
Next week I will be eating a lot more from that grill. I will be smoking an entire turkey.
Webber’s are the best, you can even do a good job of smoking with it. In my 40+ years of experience on all kinds of equipment Webber’s are the simplest and best.
Try beer can chicken for a real crowd pleaser.
The Weber grill has a lot of shortcomings, it's biggest being an inability to control the heat under the meat. You are told to just make one side of the grill surface hot, thereby rotating the grill or moving the meat to the other side. But the best way is to move the grill surface by raising it above the heat source, something you cannot do with the Weber. But hey, it's just a fifty dollar grill so I am barking at the wind.
You made me hungry! Looked delicious.
Yeah, somehow that magic mojo makes it so the texture comes out perfect. Not mushy nor too dry. The propane grill also delivered this with good texture but not near the rich flavor this one had due to the smoking.
What state are you from? What kind of accent am I hearing?
Tennessee or North Carolina, I’m thinking.
I have one of those chimneys You put the news paper in the lower section of it!
You might be. I have a 50 year old Weber grill and I have no trouble controlling the heat in it. I've smoked turkeys and BBQed just about anything else you can grill with great results.
FWIW a new 22" Weber is about $100 bucks now
and has barely changed a bit from the original.
Broward [County].
Now Deep State Qtoo knows your voice, what your hands and feet look like. Maybe a reflection or two on the glass,
Good luck sleeping tonight.
Ooops! Yeah, you're right. Will do it next time.
I have the 22” Premium which is $149 but I got a $15 discount. It’s one grade up from the $99 Weber but is definitely worth the difference because of the enclosed ash catcher. Makes cleaning up easier which is important.
50 years old? Hard to believe unless it was made of iron and you never used it. I have one, they go bad quickly if you use them as often as I do. The grate for the coals goes first, then the grill stars to warp. But hey, it’s what you pay for.
Oh, Florida. I had to look up where Broward County is.
I haven’t finished watching your video. I will, but I’m a little busy right now. Weber makes a drum type smoker. The Weber Smokey Mountain. Best chicken I’ve ever seen in my life came out of those. A guy I see once or twice a year does beer butt chicken in the 24” version. He uses competition briquettes and chunks of fruit wood. Peach, apple, pear, are his favorites.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.