This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Technical Brine/Roast/Rub/Marinade Question(s?)

  • Filter
  • Time
  • Show
Clear All
new posts

    Technical Brine/Roast/Rub/Marinade Question(s?)

    Short Story: Boyfriend is from Lima, Peru. I've only been once but man, that Pollo a la Brasa! So now that I'm getting a BBQ I want to try to re-create that and I figure it'd be better on the Barby than the Oven. My biggest problem is that all the recipes seem to call for beer, and from what I've read on AR there's a few things wrong with that.
    Side Note; I saw Dewesq55's recipe on here and I think it's the best one I've found yet! But technical questions still remain.

    And please feel free to tell me to just cook the dang bird already! I may have overloaded a bit on the information and be fretting over nothing but here it goes...

    Most of the recipes I've seen call for what seems like heavy salt, which makes sense now to me because that would be the dry brine to do that magic work on the chicken and the oils work on getting flavours out so when you cook it flavour happens. But the videos and recipes I've seen they rub and rub this gorgeous paste over it and then...pour beer over the bird. Or, just marinate the bird in the whole schebang. But isn't that just pointless because everything's too big to penetrate the bird?
    So then I thought well maybe make a paste and do the dry brine and spritz with beer but no, apparently that won't impart much flavour either.
    Also there's the mention of raw alcohol being bad for meat and to cook it first. I love making simple "beer chicken" of tossing meat in a pan and browning it up, then simmering with some beer and herbs until it's all cooked through and you have this lovely thick flavorful sauce. So why not thicken the beer (because it's mostly water) so that there is a higher concentration of flavour in the paste? Or would that still not be worth it?

    Beer seems to be consistent in every dang recipe for the pollo so I've got to think it's a vital ingredient but after reading all the science now I'm not so sure.

    Simpler Brine Question: Should I do the rub and let the bird sit 12-24 hours or should I just straight salt it and let it sit, only adding the paste (minus salt) right before going on the grill?

    If it helps I plan to put the bird on a vertical roaster (opening a chimney in the neck....) of course following the 2-zone method. Hopefully this turns out great! The chicken turned out pretty good with a pre-made sauce we brought back from Lima when I cooked it in the oven.
    But I've seen spatchcocking and also maybe just quarter the chicken options too and I'm wondering if I'll get the same great crispy skin that way?

    I know this is like, my first post but this burning question (after reading 100 some odd AR pages) is part of why I joined.
    Also the community seems pretty cool

    I look at so much pollo at work, I think a normal person would need their weight in beer just to get through the day, much less 13 years of it.

    Try it without the beer, don't tell the most interesting man from Peru, and see how it goes.

    I got my eyes on a Jerk Pollo recipe to try out.


      Hah he's not a cook he doesn't know what goes into it except his beloved Aji Amarillo (yellow Aji pepper).
      Thanks though I think I will just drink it instead! Not that I can get the peruvian beer here anyway (Canada is le lame with the liquor) but I'm sure I'll manage to find a decent beer somehow....


        We have places here that don't even allow full strength American beer. Until 2 years ago I had to drive a half hour to buy any beer at all, and still can't buy it on Sunday.


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I haven't drank since August of 1995. I was sending a cousin off to the Marines, maybe drank twice the 12 months before that. Figured that would be a good time to stop. I was 19.

          My family back home drinks enough to make up for what I don't.

        • TraumaLlama
          TraumaLlama commented
          Editing a comment
          Ok that even beats BC and we're the tightest province.
          You'd think the world was ending because a bill finally passed to let grocery stores sell beer (still throws me for a loop in the US when it's sitting there in 7-11!!)


      No announcement yet.
      Rubs Promo


      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker

      Bring The Heat With Broil King Signet’s Dual Tube Burners

      3 burner gas grill

      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

      Click here to read ourácompleteáreview

      The Pit Barrel Cooker May Be Too Easy

      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them

      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

      Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
      Click here to read our detailedáreview

      The Good-One Is A Superb Grill And A Superb Smoker All In One

      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read ourácomplete review


      Comprehensive Temperature Magnet With 80+ Important Temps

      Amazingribs.com temperature magnet
      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

      Click here to order.

      Is This Superb Charcoal Grill A Kamado Killer?

      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

      Click here to read our detailed review of the PK 360

      Click here to order directly and get an exclusive AmazingRibs.com deal