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Experimental Cook: Pollo a la Brasa

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A few years ago at a Peruvian restaurant in San Francisco I had (what I now know to be) Pollo a la Brasa. It was absolutely delicious, but I promptly forgot the name of the dish. Some time later I was watching an episode of Diners, Drive-Ins, and Dives, and they showed a woman making what I thought looked exactly like what I'd had in San Fran.


Of course they don't give out recipes on that show, but I wrote down all the ingredients they showed, and watched and re-watched several times to get an eyeball measure of the proportions of each item she put in. When I was satisfied that I had them pretty close to right, I scaled everything down to my guesstimate of what it would take for one chicken.


Well, on Labor Day I put it to the test, and the results were fantastic. Here's the cook:


Quick-brined in water, salt, and brown sugar for ~1 hour, then marinated for 24 hours in white wine, pinot grigio, olive oil, paprika, garlic powder, cumin, and black pepper.





Spun on the Big Joetisserie for around 90 minutes at 350F.





Outstandingly good, if I do say so myself.



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1 hour ago, uhmump95 said:

This post seems to be missing something ....

Huh. Weird. It was all there when I hit the submit button.

I guess I'll go back and try to edit.

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4 hours ago, JB58 said:

I love pollo a la brasa and that looks about as good as any I have had, would you be willing to give up the measurements?


Sure, no problem. I hope you enjoy it as much as we did.


Brine (45 minutes):

1 Quart water

1/2 C light brown sugar

1/2 C kosher salt


Marinade (24 hours):

1/2 C Olive oil
1/2 C Pinot grigio
1/2 C White vinegar
1/4 C Paprika
2 Tbsp. Garlic powder
2 Tbsp. Cumin
1 Tbsp. Black pepper

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Monty,  just wanted let you know I gave this a try last weekend and it came out really good. I don't have a way to spin it yet so I did spatchcock and will be doing it again.

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