Paisas Don't Grill Chicken

Desideria (Moderator) (Trustee board) says on Mar 21, 2009, 00:44:

And all those kokorikos are they not grilling the chicken there?

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pedro (☼Travelguide writer) says on Mar 21, 2009, 02:00:

Desideria (Moderator) (Trustee board) says on Mar 21, 2009, 02:22:

Same difference. It's roasting on open fire, that's where the slightly smokey flavour comes from, not from the metal bars of a grill.

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BillBigD says on Mar 21, 2009, 04:59:

Grilling and using the rotisserie is not even close to the samething.

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rhydewithdis (☼Travelguide writer) says on Mar 21, 2009, 05:18:

Catfish35 says on Mar 21, 2009, 06:04:

I agree. And also agree Grilled and Rotiss are 2 complete differente animals.

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coolcoil says on Mar 21, 2009, 07:24:

Chuzo de pollo is pretty common. It's chicken thigh on a kabob stick cooked on an open grill - a big favorite of mine. I don't get to a lot a fast food restaurants when in Medellin, but I see it all the time in La Ceja, which is one of the nearby towns.

It is certainly true that pechuga de plancha (grilled chicken breast) is a pretty common offering in the restaurants. However, it tends to be pretty flavorless. You can generally get American-style BBQ sauce with it, but it is added after the cooking, so you don't get the carmelization of the sugars on the flame that Americans are used to.

However, I have often had grilled chicken at private homes that is probably the kind of food that you are thinking of. If you have the space and the desire, you can buy a cheap grill and charcoal to do it yourself.

Marinating and flavoring of meat does not seem to be as important to Colombian cuisine compared to others. I am fortunate that my wife started out as a good cook, and is constantly improving (and I'm pretty good too). We don't eat out much any more, because we can make better at home. The chairs are more comfortable too! :-)

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Catfish35 says on Mar 21, 2009, 08:19:

And constant yelling over the music...don't forget!

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Paisa/Calena/Luver says on Mar 21, 2009, 08:29:

Isnt a Chuzo cooked over a grill? Granted its not a hot metal plate. I think you wanted a Pollo a la plancha with the metal weight press on top with grilled onions. Thats like such a big Cuban specialty here, Like a palomilla empanizada... wow so delish!

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dwmte7 says on Mar 21, 2009, 08:36:

claro....chuzos are like kabobs over the grill. yum. pollo, res, marano....numma, numma. i love eatin in the streets. it's cheap, good and you get your money's worth. and after you been doin it for awhile, you can tell which vendors are serving yummis and which are not.

d

patriarch

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august says on Mar 21, 2009, 11:40:

True about the chicken chuzos, I forgot about those. I'm really looking for like a whole chicken or large chicken pieces on a grill in the street though. In Mexico or Jamaica, for example, it seems like that sort of thing is huge, but yes, outside of restaurants in Medellin, that sort of thing is pretty hard to come by. Perhaps it's a gap in the market, or it might have something to do with the fact that it's so hard to get fresh (or even frozen) chicken in Medellin at a price competitive to pork or beef. Maybe someone's got to start importing more chickens?

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lpdiver says on Mar 21, 2009, 13:48:

I'm with you Douglas. My ritual when we stay in Laureles is that I go and make a daily run to Exito for what the wife and her family want. It allows me to get out of the house early.

I am showered, shaved and dressed twenty minutes after I wake up and I wake up early. It drives me nuts sitting around an apartment while they get around to getting around to thinking about getting ready.

So, at my request they make me a list every evening and I walk up the hill to Exito. I generally take the long and scenic route and either eat street food or at one of the small panaderias.

No dishes, no cooking, no waiting and I have interesting conversations and see the sights. Not to mention that I usually eat for less than it costs for the food that they prepare from Exito.

In the evenings there are even more choices!

ts

Remember what the monkey says, "Fuck money it's free"

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tasco66 says on Mar 21, 2009, 14:17:

Look for pollo al carbon. There are plenty in and around Bogota…




Such as this one:

http://www.elportico.com.co/

Or this one:

http://www.fodors.com/world/south-america/colombia/bogota/review-34551...

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BillBigD says on Mar 21, 2009, 16:39:

lpdiver-The daily walks to get out of the house are a must. LOL

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august says on Mar 21, 2009, 17:06:

Tasco, that's what I'm talking about! That sort of thing is damn hard to come by in Medellin in my experience.

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durito2 says on Mar 21, 2009, 17:19:

There are hundreds if not thousands of places in Medellin where you can get that. As mentioned earlier any asadero will serve pollo a la plancha.

I have it a few times a week.

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lpdiver says on Mar 22, 2009, 05:10:

Man that smashed chicken looks good! I wonder how they slice it up to lay flat like that? I will be trying to figure it out tonight when I get home. It has to be easier than creating a TurDucken, right?

I have spent over six months time in Medellin and have never seen the flat whole chickens, I am not saying they aren't there, I just never noticed them.

ts

Remember what the monkey says, "Fuck money it's free"

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tasco66 says on Mar 22, 2009, 07:29:

I have not been for a while in Medellin, but for food Bogota sure is much better than Medellin. Last time I was there I ate at the Hatoviejo across from the Intercontinental. Have you tried the chicken there?

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tasco66 says on Mar 22, 2009, 07:38:

If you ever visit Florida and you are looking for a good and affordable grilled chicken, your best option is Pollo Tropical:

http://www.pollotropical.com/english/index.htm

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ferran says on Mar 22, 2009, 08:58:

Theres a few places in Sabaneta where they make pollo al carbon, grilled chicken.

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Robert Jorge says on Mar 22, 2009, 10:57:

Tasco - Pollo Tropical might be the best chicken served in the US. period. When I go to south Florida, it is always a must stop for me.

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dwmte7 says on Mar 22, 2009, 12:57:

frank...is that sorta like 'shaken, not stirred?'

they do that pollo a la plancha in rio negro and there abouts. san antonio, carmen, et al.

but back in medallo...it's pretty much pollo mario.

patriarch

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dwmte7 says on Mar 22, 2009, 16:16:

since i was in hawaii in the EARLY sixties...idon't know if they evenknew about shrip then.

patriarch

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coolcoil says on Mar 22, 2009, 16:56:

The technique for cutting a bird so that it lays flat on the grill is called "spatchcocking."

Directions at the link:

http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2006/05/24/FDGEQIU...

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dwmte7 says on Mar 22, 2009, 18:12:

spatchcocking? you gotta be kidding.

patriarch

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La_Huella says on Mar 22, 2009, 19:18:

hahahahahahah I just realized the total double meaning of that!!!

Nothing like some spatch on the ol cock huh? :P

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dwmte7 says on Mar 23, 2009, 10:07:

spatch? i was lost at spatchcocking...now i'm really lost. i just thought somebody made up a wierd word. back to the corner.

patriarch

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La_Huella says on Mar 23, 2009, 10:24:

Spatch is the cocktail of effluvia that results after an anal ejaculation takes place. :)

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dwmte7 says on Mar 23, 2009, 15:42:

say what? nah, forget it.

patriarch

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dwmte7 says on Mar 23, 2009, 15:43:

this on the grilled chicken thread.....yikes!

patriarch

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august says on Mar 23, 2009, 21:19:

Man, the title of the San Francisco Chronicle article on that link is "Spatchcock That Chicken." Beyond humiliating, the description sounds brutal - remove spine here, open rib cage there. So tasty, but yeesh, gotta get PETA on this one.

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lpdiver says on Mar 23, 2009, 22:21:

Thanks for the link coolcoil...I will be practicing that soon. I would have tried splitting the backbone...I had it bass ackwards so to speak.

ts

Remember what the monkey says, "Fuck money it's free"

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dwmte7 says on Mar 24, 2009, 05:03:

yeah, lp....ya just gotta 'spatchcock' that pollo.

patriarch

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dwmte7 says on Mar 24, 2009, 05:05:

based on robi's comments above...i shoulda known that the article was from san francisco.

patriarch

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lpdiver says on Mar 24, 2009, 19:00:

Gee I think I will just refer to it as splitting or cleaving or preparing the bird.

"Spatch is the cocktail of effluvia that results after an anal ejaculation takes place. :)" That is way too much information for me! Thanks a lot for that mental image...gonna take a lot of aguardiente to erase that one.



ts

Remember what the monkey says, "Fuck money it's free"

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La_Huella says on Mar 24, 2009, 22:08:

Never doubt the educational value of PBH :)

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