Beermachine

I've never had Nandos, but this is what I found and I hope it's close to the real thing? FYI, I cooked mine with the deflectors in the mid position at 400F and it turned out great. I also used olive oil, not vegetable oil. Peri Peri Chicken INGREDIENTS For The Marinade: 1/2 cup vegetable oil 1/3 cup BBQ sauce 3 tablespoons Worcestershire sauce 2 tablespoons minced garlic 1 tablespoon onion powder 2 teaspoons fresh squeezed lemon juice (optional) 2-4 teaspoons sriracha* 1 teaspoon yellow mustard 2 teaspoons salt Cracked black pepper , to taste (optional) Chicken: 3-4 pounds (or 1 1/2kg to 2kg) whole chicken (Butterflied is preferred) Salt and pepper to season INSTRUCTIONS Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4 teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or leave it out all together if you don't want any spice at all). Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce. Cover with plastic wrap and refrigerate over night if time allows. (I recommend a minimum marinade time of two hours for this chicken. The longer you leave it, the better the flavours.) FOR THE BBQ: Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear. Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.

If you haven't tried this you need to. Nando's is a South African franchise that makes this. This was my first try. So good.

Give it a try and post the results.

Go in and speak to the manager and offer $400.

Same here. I cannot see any value in paying so much for them. Lodge cast iron gets the same results.

In 2008 at a friends place in Atlanta. He has a BGE.

The same brine and process can be used with other lean cuts as well. Pork shoulder for buckboard bacon works good too. It's a winner.

Agreed. I really like it on beef plate ribs.

Thanks. It looks burnt, but it wasn't. The activated charcoal rub was perfect. Very tasty.

72 hours. @Bgosnell151 here is the recipe I used. I've done this many times and it turns out excellent every time. CANADIAN BACON The brine contains the following: 4 liters of water 350 grams of kosher salt 225 grams sugar 42 grams pink salt (Prague No. 1) 1 bunch of fresh thyme 1 bunch of fresh sage 2 cloves of peeled and smashed garlic Place in a pot and bring to a boil. Cool on the counter for a few hours and then chill in the fridge. The next day when it is cold, cut up a 10-12lb pork loin into thirds and then pour the brine. Brine for 72 hours. Turn the loins over after 24 hours. Dry off and chill uncovered for 24 hours. Smoke at 200F until IT of 150F. Chill overnight (uncovered) and then slice and eat. Freeze what you don’t eat in small portions. It lasts several months in the freezer.

I use cotton balls soaked in denatured alcohol. Works every time and it's cheap.

Time to eat more chicken!

EDIT: Sorry, I posted this in the wrong forum. Hoping one of the mods can move it to the Kamado Cooking and Discussion page. Cured and smoked a pork loin this weekend with apple and cherry wood chunks. Turned out great as always. Reverse seared a London Broil with activated charcoal based rub to make use of the smoking wood that was still going strong.

These work: