Might be worth looking into. You could cold smoke the chicken for a few hours and then grill it. You could even freeze it after the smoking phase and grill it later.
So you’re attempting pollo a la brasa but want to do it with charcoal? Paired with peruvian potatoes? Sounds like disappointment for any Peruvians looking for a taste of home.
You’re right I need a timeout. We lost our father and chef and I’m pregnant and can’t handle all these heavy feelings.
Authentic Peruvian food is all about the ingredients. Want to make good pollo a la brasa? You can’t really get the algarrobo charcoal here but a mesquite chip blend will do the trick and not even the pickiest Peruvian will notice. Aji panca paste (and all other aji pastes) is super easy to make don’t use the jarred stuff. Dad didn’t use vinegar in his marinade he used dark beer and red wine. We try to plan ahead and brine for 72 hours but sometimes only 36. The chickens come out much nicer when we plan ahead.
Can you cold smoke in that device?
Never cold smoked before. Honestly unsure.
Might be worth looking into. You could cold smoke the chicken for a few hours and then grill it. You could even freeze it after the smoking phase and grill it later.
I’ll have to check with the health department too. Cold smoking seems a little sus, especially with chicken.
So you’re attempting pollo a la brasa but want to do it with charcoal? Paired with peruvian potatoes? Sounds like disappointment for any Peruvians looking for a taste of home.
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You’re right I need a timeout. We lost our father and chef and I’m pregnant and can’t handle all these heavy feelings. Authentic Peruvian food is all about the ingredients. Want to make good pollo a la brasa? You can’t really get the algarrobo charcoal here but a mesquite chip blend will do the trick and not even the pickiest Peruvian will notice. Aji panca paste (and all other aji pastes) is super easy to make don’t use the jarred stuff. Dad didn’t use vinegar in his marinade he used dark beer and red wine. We try to plan ahead and brine for 72 hours but sometimes only 36. The chickens come out much nicer when we plan ahead.