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  1. #1
    Join Date
    Apr 2009
    Location
    Bristol, IN
    Posts
    480

    Default Mojo Criollo Chicken Round 2



    Marinated a whole cut up chicken in Mojo Criollo for 8 hours.



    Fired up the grill with some Royal Oak lump. Dusted the chicken with some fresh ground pepper, garlic powder and Tony Caachere's Creole seasoning.



    Threw on some nice potatoes rolled in butter and salt and then foiled.



    Served them up with some fresh picked green beans (first ones of the season ) from the garden. Turned out great. Love that citrus flavor on the chicken. Thanks for looking.

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    That chicken just screamas of crunch and flavor!

  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That looks really good.

    If you haven't tried it yet, marinate some fish, shrimp, or salmon in it and grill them. It's real good.
    Jim

  4. #4
    Join Date
    Apr 2009
    Location
    Bristol, IN
    Posts
    480

    Default

    I have just tried chicken so far. The wings I did have been the best. I will try it on shrimp or fish next.

    Quote Originally Posted by BYBBQ View Post
    That looks really good.

    If you haven't tried it yet, marinate some fish, shrimp, or salmon in it and grill them. It's real good.
    Paul

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BYBBQ View Post
    That looks really good.

    If you haven't tried it yet, marinate some fish, shrimp, or salmon in it and grill them. It's real good.
    What fish do you recommend for it Jim? something like mahi mahi or swordfish?

  6. #6
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    I've used it on Cobia, tilapia, mahi mahi, salmon, and snapper. It was good on all of them. It was the best on the firmer flesh fish, the snapper and tilapia have to marinate for a shorter time.
    Shrimp was good, but scallops were not good at all. it took away their subtle sweetness and for me didn't taste good at all.
    Jim

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I don't even hardly grill scallops any more. I mostly just pan sear them in cast iron for a hot quick sear.

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Mojo is great for beef fajitas too.

  9. #9
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Quote Originally Posted by tomshoots View Post
    Mojo is great for beef fajitas too.
    Tom, sounds like you know your way around the grill....
    You should click here and make a post in the C'mon in and sit down forum. Let us know what your working with, where you're from and your level of experience.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

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