I have a ceramic charcoal grill (a Kamado Joe to be specific), but I am sure that any grill will do just fine as long as you are cooking the chicken on indirect heat at a low temperature (I shoot for somewhere around 300 to 325 degrees). Maybe a mojo marinated chicken slow cooked and smoked on a charcoal grill for a bit? I think a lot of folks do this with chicken halves, but I’m a big fan of spatchcocked chicken, so I figured I would try it like that. This seemed like it could be pretty straightforward to do, as long as I got the seasoning right. I enjoyed that meal so much that I had to see if I could make something like it. Let me tell you right now, I was, yet again, extremely pleased with this magnificent creation from a Ford Fry establishment. ![]() Mike and I both talked about getting together for some drinks and dinner, and he specifically recommended we have this chicken from Little Rey. Annie and I haven’t met a Ford Fry restaurant we didn’t love.įast forward to when everyone has done the quarantine thing and starts to feel comfortable socializing with close friends. And what made it even more intriguing: Little Rey is a Ford Fry restaurant. He kept talking about the COVID takeout meal package they were doing with a whole chicken and sides and it sounded really good. Mike hits me up one day and just raves about the al carbón chicken from a local place called Little Rey. ![]() He and his wife, Alissa, don’t live that far from us, but if you’re familiar with Atlanta, the food scene can be wildly different from one neighborhood to the next, so their local food experience is very much unlike ours. My very long time friend Mike and I pretty regularly share with one another our thoughts on any new restaurant or food-related establishments we’ve visited that we think the other may like. There is definitely a backstory with how this meal became one of my grill favorites. Smoky, spicy, and just plain delicious, this pollo al carbón (charcoal chicken) is now a personal favorite for when we want to have taco night. I mean, sure, I like cooking on the grill every once in a while, but I’m not dedicating every ounce of culinary energy to it.īut there are some things that I’ll go out of my way to make. ![]() I am not one of these guys that’s all about ‘grill life’ or whatever the hell you want to call it.
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