BBQ Polo Asado

 

Ingredients

Pollo Asado Rub

• 3 tablespoons seasoning salt
• 2 teaspoons granulated sugar
• 2 teaspoons ground cumin
• 1-1/2 teaspoons granulated garlic
• 1-1/2 teaspoons granulated onion
• 1 teaspoon smoked paprika
• 1 teaspoon dark chili powder
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground cayenne
• 1/4 teaspoon ground turmeric

Smoked Chicken

• 1(3-1/2-pound) whole chicken
• 1 tablespoon neutral oil
• 1/4 teaspoon coarsely ground black pepper
• Apple juice, for spraying

Steps

Pollo Asado Rub

1. Combine all ingredients in a small bowl and mix until evenly combined.
2. Store in an airtight container until ready to use.

Smoked Chicken

1. Preheat the smoker to 250-260°F, using charcoal and wood to maintain even, consistent heat.
2. Place the chicken breast-side down on a cutting board. Cut along both sides of the backbone to remove it, then open the chicken flat. Turn the chicken breast-side up and press firmly on the breastbone until the chicken lays flat.
3. Lightly coat the chicken all over with neutral oil.
4. Season the chicken liberally on all sides with Pollo Asado Rub, reserving any extra rub for another use. Season evenly with black pepper.
5. Let any newly added wood burn cleanly for 5-10 minutes before placing the chicken in the smoker.
6. Place the chicken breast-side up in the smoker and cook undisturbed for about 1-1/2 hours, maintaining steady heat and smoke.
7. Once the rub has set, begin spraying the chicken with apple juice each time the smoker is opened.
8. Continue cooking for 30 minutes-2 hours more, until the thickest part of the breast reaches 150°F and the thickest part of the thigh reaches at least 165°F.
9. Spray the chicken one final time, then remove it from the smoker and rest for 15-20 minutes.
10. 10 Carve and serve

Source: Tastemade BBQ Smokeout

Chicken Parm Hoagie

 

Ingredients

Chicken

• 2 1/2 pounds boneless, skinless chicken breasts
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 5 eggs, beaten
• 2 cups Italian breadcrumbs
• 2 cups Parmesan, finely grated
• Olive oil, for pan-frying

Sauce

• 28 ounces canned crushed tomatoes 
• 3 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt

Hoagie

• 4 12-inch hoagie rolls
• 6 1/2 cups whole-milk low-moisture mozzarella, sliced
• 8 ounces fresh mozzarella, torn
• 1/2 cup Parmesan, finely grated
• Fresh basil leaves, torn

Steps

Chicken

1. Slice each chicken breast horizontally like a book, then place between sheets of plastic wrap and pound to an even thickness. Season both sides generously with kosher salt and let the chicken rest uncovered at room temperatures for at least 15 minutes

2. Set up three shallow bowls: flour seasoned with a pinch salt and the black pepper, beaten eggs, and a mixture of the breadcrumbs and Parmesan. A 50-50 ratio of Parmesan and breadcrumbs gives the crust a deep nutty flavor that plain breadcrumbs cannot.
3. Dredge the chicken in the seasoned flour and shake off the excess. Dip in the egg, letting the excess drip off, then press firmly into the breadcrumb-Parmesan mixture on both sides.
4. Place the breaded chicken on a parchment-lined tray, not a wire rack.
   Lifting it off a rack can pull the breading loose. Let rest for 5 minutes before frying.
5. Heat olive oil in a large heavy skillet over medium heat. Fry in batches, without crowding the pan, for 3-4 minutes per side, until golden brown.
   Pull the chicken at 155-160°F internal temperature. Transfer to a wire rack and let rest for at least 5 minutes before slicing.

Sauce

1. Heat the olive oil in a saucepan over medium-low heat. Add the garlic and cook gently for about 3 minutes, until soft and fragrant. Do not let it brown.
2. Stir in the red pepper flakes and cook for 30 seconds.
3. Add the crushed tomatoes and kosher salt and simmer uncovered for about 15 minutes. until sliahtiv thickened

Hoagie

1. Once the cutlets have rested, slice them crosswise into pieces sized to fit the hoagie rolls with a little overlap so you get full edge-to-edge coverage.
2. Split each hoagie roll lengthwise, leaving the back hinge intact so the roll stays in one piece.
3. Preheat the broiler to hiah. Set the rolls cut-side up on a sheet pan
4. Spoon sauce across the bottom half of each roll. Lay the sliced cutlet pieces on top, overlapping slightly, then spoon a little more sauce over the chicken.
5. Laver the sliced low-moisture mozzarella first, then scatter the fresh mozzarella over the top. Broil for 2-3 minutes, until the cheese is melted, bubbling, and starting to blister.
6. Pull from the broiler and immediately finish with the grated Parmesan and torn basil.
7. For that full New York pizzeria hoagie-shop effect, wrap each sandwich in parchment paper, then foil, and let sit for a few minutes before eating.
8. Something good happens in that wrap.

Karaage Crispy Chicken Sandwich

 

Ingredients

Karaage Marinade

• 3 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, grated
• 1 teaspoon sesame oil

Hot Honey Gochujang Sauce

• 3 tablespoons Mike's Hot Honey
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar

Quick Pickles

• 1 Persian cucumber, thinly sliced
• 1/2 cup rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon kosher salt

Miso Aioli

• 1/2 cup Kewpie mayonnaise
• 1 tablespoon white miso paste
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon sesame oil

Crispy Chicken Sandwich

• 4 boneless, skinless chicken breasts
• 1 cup potato starch
• 1 cup puffed rice cereal, lightly crushed
• 4 hamburger buns
• Neutral oil, for frying

Steps

Karaage Marinade

1. In a medium bowl, whisk together the soy sauce, sake, ginger, garlic, and sesame oil.

Hot Honey Gochujang Sauce

1. In a small bowl, whisk together the hot honey, gochujang, soy sauce, and rice wine vinegar until smooth.
2. Set aside at room temperature.

Quick Pickles

1. In a small saucepan over medium heat, combine the rice wine vinegar, sugar, and kosher salt and cook just until dissolved.
2. Remove from the heat, pour over the sliced cucumber, and let sit at room temperature for at least 30 minutes. Refrigerate if making ahead.

Miso Aioli

1. In a small bowl, whisk together the Kewpie mayonnaise, white miso, rice wine vinegar, and sesame oil until smooth.
2. Refrigerate until ready to use.

Crispy Chicken Sandwich

1. Split the chicken breasts in half lengthwise and pound to an even thickness.
2. Place the chicken in a large bowl with the Karaage marinade and toss to coat. Cover and refrigerate for 1–4 hours.
3. In a shallow bowl, combine the potato starch and puffed rice cereal. Crush the rice cereal lightly so you have a mix of whole crisps and small crumbs. That mix gives the crust its extra-craggy texture.
4. Remove the chicken from the marinade and let the excess drip off. Dredge each piece firmly in the starch mixture, pressing so the coating adheres all over.
5. Fill a heavy pot with neutral oil and heat to 325°F. Fry the chicken in batches for 4–5 minutes, until the chicken reaches 155°F. Transfer to a wire rack and let rest for 5 minutes. Pulling the chicken at 155°F lets carryover heat finish the job while keeping it juicy.
6. Increase the oil temperature to 375°F. Return the chicken to the oil and fry for 2–3 minutes more, until deep golden and very crisp. This second fry is for color and crunch, not doneness. Drain again on a wire rack.
7. Roll each piece of hot fried chicken through the Hot Honey Gochujang Sauce, coating it fully. This should eat more like a buffalo-style coating than a light drizzle.
8. Toast the buns cut-side down in butter until golden. Spread miso aioli on both sides. Place the sauced chicken on the bottom bun, add the quick pickles, close the sandwich, and serve immediately. Tip: A potato bun is ideal if you can get Martin's Potato Rolls, though not all brands work as well since some are too big and a little dry.

Hot Honey Gochujang Sandwich

 Ingredients

• chicken thighs
• Pepper jack cheese
• French bread
• Mayo
• AP flour
• Corn flakes crushed
• 3 eggs

The sauce

• 1/4 cup honey
• 1 - 2 tbsp gochujang
• 1 tbsp vinegar
• 1 tbsp chilli flakes

Pickles

• 1 medium cucumber
• 2 - 3 jalapeños
• 1 tsp black pepper corns
• Fresh dill
• 1 tbsp sugar
• 1 tbsp salt
• 1/2 cup water
• 1/2 cup vinegar

Start with the pickles. Chop your ingredients. Place in a jar. Bring equal parts vinegar and water to a simmer. Pour it in the jar with all the other ingredients.

Let it cool down then place in the fridge.

Prepare your sauce in a bowl. Taste and adjust to your liking.Tenderize your chicken like in the video.

Then into your egg wash, then flower, then egg wash, then crushed corn flakes shaking any access in between each step then into some 365 degree oil until golden brown or internal temp of 175. Place the chicken on a rack and hit them with salt.

Place the chicken in the sauce and assemble your sando! Enjoy!