Pollo Asado tacos coming up

[Colin]

Thanks a million for the recipe, Brett. Very much appreciated.

 

[Bruno]

Reverse sear on a steak works well. I like to go to 90° and then sear it till 133-135°. With lamb and foul, I like to hard sear up front and then bring to done temp. This way they’re both moist and juicy because it’s hard to dry out chicken in 5 minutes.

Definitely going to be trying this. Thank you.

 

[T Gabriel]

Great as always
Good eating
Thanks for recipe

 

[ChuckO]

Tthat there's a Jedi cook

 

[Eric_B]

Thanks for the recipe. Can’t wait to try it.

 

[Brett-EDH]

I went on a cruise to the Galápagos Islands back around 2013. The chef on the ship made this absolutely AMAZING chicken on the grill (not a Weber I don’t believe) but man, it’s the best chicken I’ve ever had in my life and I’ve had a lot of it. Made it for lunch a couple days, wish I could have asked more about it. Looks similar to you guys’ and the char was perfect.

Which cruise line? Galapagos is on my list.

 

[Brett-EDH]

Tthat there's a Jedi cook

You are too kind. Some official California eats here. How we ever lived without Mexican cooking is beyond me.

 

[TimA]

Which cruise line? Galapagos is on my list.

National Geographic. It was, simply put, amazing. Definitely a different world. Granted I was sea sick pretty much the entire week but the ship had candies for that and I plowed through them.