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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.

PolloALaBrasa_01.jpg

 

PolloALaBrasa_02.jpg

 

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

PolloALaBrasa_03.jpg

 

PolloALaBrasa_04.jpg

 

Outstandingly good, if I do say so myself.

PolloALaBrasa_05.jpg

 

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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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