My first WSM is currently on a Fed Ex truck and scheduled for delivery this afternoon. On Saturday, I think I'll throw some chickens on there for a break-in cook, and although I may use something simpler just to get acquainted with the WSM, I might use my "famous" (among family and friends, anyway) adobo paste. I offer it here as a "hello."
I've used this paste with great success for grilled chicken (over charcoal and gas both) but have never tried it in a smoker...
All measurements are approximate, by the way.
1/8 cup each of the following ground chiles:
Pasilla
New Mexico
California
2 Tbs Guajillo chile powder
1 tsp. Chile de Arbol powder (or use a tablespoon of cayenne, or adjust for your heat preference)
2 Tbs. ground Cumin
2 Tbs. crushed mexican oregano
2 Tbs. kosher salt
2 Tbs. black pepper
1 Tbs brown sugar
One small onion, minced
Two cloves garlic, minced
1/2 C. Olive Oil
Juice of one to two limes
Mix it all together & put the paste in a zip-top bag. Put chicken pieces in the bag and massage the whole thing thoroughly to ensure chicken pieces are well-coated. Refrigerate for 4-8 hours; 12 is okay but more than that and the chicken may be over-marinated.
To make this paste as a rub, substitute onion & garlic powder for the fresh, and eliminate the oil & lime juice. You might also cut down on the salt or adjust proportions to your liking.
Other stuff that's nice in this:
Cinnamon
Cloves
Nutmeg
Anise
Allspice
Ground Cacao nibs
Experiment to your liking. Guajillo tends to be hot, and chile de arbol is blazing. Depending on your preferences, use more or less.
This is also great on flank steak, and I like to use more Pasilla and Guajillo for beef.
Enjoy!
EDIT: I left Cumin out of the recipe, which is lame, because it's a very important ingredient.
I've used this paste with great success for grilled chicken (over charcoal and gas both) but have never tried it in a smoker...
All measurements are approximate, by the way.
1/8 cup each of the following ground chiles:
Pasilla
New Mexico
California
2 Tbs Guajillo chile powder
1 tsp. Chile de Arbol powder (or use a tablespoon of cayenne, or adjust for your heat preference)
2 Tbs. ground Cumin
2 Tbs. crushed mexican oregano
2 Tbs. kosher salt
2 Tbs. black pepper
1 Tbs brown sugar
One small onion, minced
Two cloves garlic, minced
1/2 C. Olive Oil
Juice of one to two limes
Mix it all together & put the paste in a zip-top bag. Put chicken pieces in the bag and massage the whole thing thoroughly to ensure chicken pieces are well-coated. Refrigerate for 4-8 hours; 12 is okay but more than that and the chicken may be over-marinated.
To make this paste as a rub, substitute onion & garlic powder for the fresh, and eliminate the oil & lime juice. You might also cut down on the salt or adjust proportions to your liking.
Other stuff that's nice in this:
Cinnamon
Cloves
Nutmeg
Anise
Allspice
Ground Cacao nibs
Experiment to your liking. Guajillo tends to be hot, and chile de arbol is blazing. Depending on your preferences, use more or less.
This is also great on flank steak, and I like to use more Pasilla and Guajillo for beef.
Enjoy!
EDIT: I left Cumin out of the recipe, which is lame, because it's a very important ingredient.