Cuch Libby
alt.food.barbecue

For chicken to be grilled:
Butterfly chicken (cut down one side of bbone) and marinate over night in:
Juices of orange, couple lemons, couple limes
rinds of same
 c or so EVOO
couple cloves garlic roughly chopped
 or so chopped cilantro
1 sliced white onion
2-3 serranos chopped
salt
pepper
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When I do a citrus/cilantro/white onion/jalepeno brine I use the solids in
and on the bird. As for FM's, I usually just toss 'em on the fire unrinsed
and (YMMV here) use the brine in the bottom of the pit and cook 'em a bit
hotter, say 300ish.

--
-Cuchulain
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I've smoked lots of turkeys in my eecb and this pit with great results. If
the bird is pre-brined cut back a bit on the salt, but keep the other
spices. Like Jack says, cheesecloth will protect the skin. As will a higher
temp, say 300. Remember to leave out the stuffing and instead throw some
aromatics in the cavity. I would brine for a few days then leave it
uncovered in the fridge to dry the skin then rub it and put either rub or
citrus slices under the skin the night before.

As for which to use. Fat Man's would be great or if you like a variation I
do a citrus, citrus juice,  white onion, cilantro, cumin/corriander, extra
virgin olive oil, and some sort of chile brine for that Southwestern taste.

--
-Cuchulain

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Lessee quail,
Make a chipotle/yoghurt/salt/pepper/cilantro/cumin sort of sauce and put 'em
in for about 4 hours then grill.

--
-Hound

===============

Similar recipe as Cuch's. 
Alt.food.barbecue
4/19/02

This is by far the *best* pork/chicken marinade I've ever tried.
Takes a bit of time to make, but the results are well worth the effort.

Stace

*******************************************************
Mexican Smoked Chili Marinade
Recipe By     :
Serving Size : 1
Preparation Time :0:00 C
ategories   : BBQ, Grill, Mop, Rub, Maran     Chili

Mexico Amount Measure       Ingredient -- Preparation Method
--------  ------------  -----------------------
1   c             fresh orange juice
1/4 c             fresh lime juice
5                 canned chipotle chilies -- minced plus 1 tbl sauce
4     cloves      garlic -- minced
1     tsp         freshly grated orange rind
2     tsps        dried oregano
1     tsp         cumin seeds
2     tbsps       wine vinegar -- (may need more if too thick)
1/2 teaspoon     salt and freshly ground pepper --
(or to taste) Combine the orange juice and lime juice in a small saucepan
and boil until reduced to 1/2 cup. Place reduced juice and remaining
ingredients in a blender and puree to a smooth paste. I strongly recommend
that you DO NOT take a whiff of this stuff. It is POWERFUL! Spread paste on
the meat to be marinated. Marinate seafood for 2 hours, poultry for 4 to 6
hours, and meat overnight, turning once or twice. Makes 1 cup, enough to
marinade 1.5 to 2 lbs seafood, poultry or meat. I used turkey legs (very
Mexican) and it was great. Note: recommend using canned chipotle chilies
which usually come canned with tomato paste. You can use dried chilies but
you'll have to soften them in hot water and use 2 Tbl of tomato paste.



