Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Colleen Rush, Gary Wiviott Page A
Authors: Colleen Rush, Gary Wiviott
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zip-top bag. Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
ACHIOTE MARINADE
Kurt, King of Kurtopia, a barbecue man of some note, created this punchy marinade. It works very well in low and slow cooks, but is also quite delicious on regular grilled chicken. The ingredients are very flexible. As long as you have achiote paste and citrus—there’s no need to measure the exact amount or type of citrus juice—all of the other ingredients are flexible and can be added to your taste. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 4 CUPS
1 (3½ - ounce) block achiote paste
3 limes, juiced (6 tablespoons)
3 lemons, juiced (9 tablespoons)
2 oranges, juiced (½ cup)
1 grapefruit, juiced (½ cup)
1 cup beer
½ cup canola oil
8 green onions, sliced
1 cup cilantro, chopped
4 jalapeño peppers, seeded and sliced
4 garlic cloves, peeled and sliced
3 tablespoons cumin, ground
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
3 tablespoons paprika
3 tablespoons Toasted Mexican Pepper
Blend (page 18)
KETTLE
MAKES ABOUT 2 CUPS
½ (3½-ounce) block achiote paste
2 limes, juiced (about 3 tablespoons juice)
2 lemons, juiced (about 5 tablespoons juice)
1 orange, juiced (about ¼ cup juice)
½ grapefruit, juiced (about ¼ cup juice)
½ cup beer
¼ cup canola oil
4 green onions, sliced
½ cup cilantro, chopped
2 jalapeño peppers, seeded and sliced
2 garlic cloves, peeled and sliced
1½ tablespoons cumin, ground
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1½ tablespoons paprika
1½ tablespoons dried Toasted Mexican
Pepper Blend (page 18)
Place the brick (or half brick, if you’re using the kettle recipe) of achiote paste in a large mixing bowl. Pour the juices, beer, and canola oil over the paste. Stir the mixture until the paste dissolves in the liquid. Add the onion, cilantro, jalapeño, garlic, and spices. Whisk the mixture until it is blended.
For the WSM or offset, divide the marinade between two (1-gallon) zip-top bags.
For the kettle, pour all the marinade into one zip-top bag.
Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
INGREDIENT FINDER ACHIOTE
[ah-chee-OH-tay], a.k.a. annatto or pimentão doce , is a thick, deep-red paste made with the dried, ground seeds of the achiote tree, plus garlic, cumin, and other spices. It has a subtle earthy, tangy flavor. It also imparts a vibrant yellow, orange, or red hue to food, which is why some people call it “poor man’s saffron.” Although it sounds exotic, many grocery stores stock it.
ITALIAN MARINADE
Smoked chicken gets an added bump of flavor if you pile red peppers and capers on top of the chicken as it cooks. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 4 CUPS
2½ cups canola oil
1¼ cups red wine vinegar, white wine vinegar,
or tarragon vinegar
4 tablespoons minced fresh oregano
or 4 teaspoons dried oregano
2 tablespoons Dijon mustard
4 garlic cloves, peeled and chopped
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ cup marinated roasted red peppers,
drained and chopped (optional)
2 tablespoons capers (optional)
KETTLE
MAKES ABOUT 2 CUPS
1¼ cups canola oil
½ cup plus 2 tablespoons red wine vinegar,
white wine vinegar, or tarragon vinegar
2 tablespoons minced fresh oregano
or 2 teaspoons dried oregano
1
ACHIOTE MARINADE
Kurt, King of Kurtopia, a barbecue man of some note, created this punchy marinade. It works very well in low and slow cooks, but is also quite delicious on regular grilled chicken. The ingredients are very flexible. As long as you have achiote paste and citrus—there’s no need to measure the exact amount or type of citrus juice—all of the other ingredients are flexible and can be added to your taste. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 4 CUPS
1 (3½ - ounce) block achiote paste
3 limes, juiced (6 tablespoons)
3 lemons, juiced (9 tablespoons)
2 oranges, juiced (½ cup)
1 grapefruit, juiced (½ cup)
1 cup beer
½ cup canola oil
8 green onions, sliced
1 cup cilantro, chopped
4 jalapeño peppers, seeded and sliced
4 garlic cloves, peeled and sliced
3 tablespoons cumin, ground
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
3 tablespoons paprika
3 tablespoons Toasted Mexican Pepper
Blend (page 18)
KETTLE
MAKES ABOUT 2 CUPS
½ (3½-ounce) block achiote paste
2 limes, juiced (about 3 tablespoons juice)
2 lemons, juiced (about 5 tablespoons juice)
1 orange, juiced (about ¼ cup juice)
½ grapefruit, juiced (about ¼ cup juice)
½ cup beer
¼ cup canola oil
4 green onions, sliced
½ cup cilantro, chopped
2 jalapeño peppers, seeded and sliced
2 garlic cloves, peeled and sliced
1½ tablespoons cumin, ground
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1½ tablespoons paprika
1½ tablespoons dried Toasted Mexican
Pepper Blend (page 18)
Place the brick (or half brick, if you’re using the kettle recipe) of achiote paste in a large mixing bowl. Pour the juices, beer, and canola oil over the paste. Stir the mixture until the paste dissolves in the liquid. Add the onion, cilantro, jalapeño, garlic, and spices. Whisk the mixture until it is blended.
For the WSM or offset, divide the marinade between two (1-gallon) zip-top bags.
For the kettle, pour all the marinade into one zip-top bag.
Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
INGREDIENT FINDER ACHIOTE
[ah-chee-OH-tay], a.k.a. annatto or pimentão doce , is a thick, deep-red paste made with the dried, ground seeds of the achiote tree, plus garlic, cumin, and other spices. It has a subtle earthy, tangy flavor. It also imparts a vibrant yellow, orange, or red hue to food, which is why some people call it “poor man’s saffron.” Although it sounds exotic, many grocery stores stock it.
ITALIAN MARINADE
Smoked chicken gets an added bump of flavor if you pile red peppers and capers on top of the chicken as it cooks. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 4 CUPS
2½ cups canola oil
1¼ cups red wine vinegar, white wine vinegar,
or tarragon vinegar
4 tablespoons minced fresh oregano
or 4 teaspoons dried oregano
2 tablespoons Dijon mustard
4 garlic cloves, peeled and chopped
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ cup marinated roasted red peppers,
drained and chopped (optional)
2 tablespoons capers (optional)
KETTLE
MAKES ABOUT 2 CUPS
1¼ cups canola oil
½ cup plus 2 tablespoons red wine vinegar,
white wine vinegar, or tarragon vinegar
2 tablespoons minced fresh oregano
or 2 teaspoons dried oregano
1
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