While I intended to use all the ingredients pictured below I did not use all the heat depicted or the kids may not have eaten dinner, lol. I also failed to depict in this first picture the cheap canned beer you must use to make this yard bird. Although it can be seen off camera in the lower right of pictures 2, 3 & 4. From right to left I did use home made dry rub (more on that later), Sazón Tropical, Mojo Criollo, romy6 powder and 2 of the green JA habs. As most of you know by now I cook by eye so there will not be measurements provided but I honestly don’t think you need them. I will describe what I did use along the way, enjoy!
Start by cleaning 2 whole chickens, placing in a extra large freezer ziplock baggie, pour in 1 bottle of Mojo Criollo and setting into refrigerator for at least 5 hours, with and additional 2 hours at the end at room temp. I used Goya brand but there are other as good or better Mojo's available. I did not have the time or desire to make my own, hehe. Click here to see this step depicted (that's me getting around the 10 pic limit, lol). It’s at this point that you can add addtional to the Mojo Criollo and where I deviated from my original plan as I only put 2 of the green Habs chopped into fourths. I had intended to put a super hot dried pepper (Butch T) into the liquid but decided it would be too much heat for the children. That said, the heat you add into the rub both externally and internally make the largest difference IMHO.
7 hours later you are ready for the rub or when the Mojo reaches room temperature. I’m sure you guys roll your own as we do, if not you’ll have to buy your favorite dry rub of choice. Mine is a combination of dried & flaked JA Hab, garlic, all spice berries, thyme, secret seasonings (only kidding) and etc. etc. etc. Once I rubbed down both birds, I took a good portion of romy6 powder and thoroughly rubbed all over the adults bird. Both were rubbed in the internal cavity with a little Sazón Tropical, probably not enough to make a taste difference but it look pretty in there
BTW hot powder in the internal cavity is important to add additional heat to dem yard birds!
Yea put your hand in there with some powder, she won't bite
and that's not the only thing that will be going in there, hehe.
Once the yard birds are fully rubbed down, it’s time to insert a cheap beer into their cavity. I normally lower the level of the beer around 1 to 2 inches from the top to avoid spillage when it boils. Carefully stand both yard birds in the grill as depicted below. Side note this works just as well in the smoker with your favorite wood of choice but I was a little lazy and opted for the webber. Mine cooked up in one and a half hours but depending on temp your cook time can vary.
Cook on low heat for 1.5 to 2 hours, I used around 250 to 300 degrees but kept a meat cooking internal thermometer handy to make sure the birds were ready.
For da veggies I first steamed broccoli, baby carrots & string beans to soften them up. Then I sautéed them all with fresh garlic & extra virgin olive oil in a sautée pan.
Yard birds pulled off their beer stand and ready to cut ...
Finished plate; Yard Bird, Veggies & rice ...
Thanks for looking/reading, this yard bird dish is delish and if done properly the bird is exteemly moist, enjoy!
Start by cleaning 2 whole chickens, placing in a extra large freezer ziplock baggie, pour in 1 bottle of Mojo Criollo and setting into refrigerator for at least 5 hours, with and additional 2 hours at the end at room temp. I used Goya brand but there are other as good or better Mojo's available. I did not have the time or desire to make my own, hehe. Click here to see this step depicted (that's me getting around the 10 pic limit, lol). It’s at this point that you can add addtional to the Mojo Criollo and where I deviated from my original plan as I only put 2 of the green Habs chopped into fourths. I had intended to put a super hot dried pepper (Butch T) into the liquid but decided it would be too much heat for the children. That said, the heat you add into the rub both externally and internally make the largest difference IMHO.
7 hours later you are ready for the rub or when the Mojo reaches room temperature. I’m sure you guys roll your own as we do, if not you’ll have to buy your favorite dry rub of choice. Mine is a combination of dried & flaked JA Hab, garlic, all spice berries, thyme, secret seasonings (only kidding) and etc. etc. etc. Once I rubbed down both birds, I took a good portion of romy6 powder and thoroughly rubbed all over the adults bird. Both were rubbed in the internal cavity with a little Sazón Tropical, probably not enough to make a taste difference but it look pretty in there
BTW hot powder in the internal cavity is important to add additional heat to dem yard birds!
Yea put your hand in there with some powder, she won't bite
and that's not the only thing that will be going in there, hehe.
Once the yard birds are fully rubbed down, it’s time to insert a cheap beer into their cavity. I normally lower the level of the beer around 1 to 2 inches from the top to avoid spillage when it boils. Carefully stand both yard birds in the grill as depicted below. Side note this works just as well in the smoker with your favorite wood of choice but I was a little lazy and opted for the webber. Mine cooked up in one and a half hours but depending on temp your cook time can vary.
Cook on low heat for 1.5 to 2 hours, I used around 250 to 300 degrees but kept a meat cooking internal thermometer handy to make sure the birds were ready.
For da veggies I first steamed broccoli, baby carrots & string beans to soften them up. Then I sautéed them all with fresh garlic & extra virgin olive oil in a sautée pan.
Yard birds pulled off their beer stand and ready to cut ...
Finished plate; Yard Bird, Veggies & rice ...
Thanks for looking/reading, this yard bird dish is delish and if done properly the bird is exteemly moist, enjoy!
, mi hermano! I reckon next few pretty, non-rain days have, time to do some b-can chix. I totally agree with what folks've posted on injecting yb: I inject pork butt, I inject turkey, but not yb, as the marinade really permeates on overnighter . . . also, link to your mojo recipe isn't working, querido. If you wouldn't mind posting? Thanks, sweetie!
