The Texas BBQ Forum

So tonight I'm looking in the ( adult cabinets ) and the Kahlua is staring me down....
In the fridge is some ChocoVine ( chocolate wine ) and I'm thinking let's try something different with the fresh bird parts the wifey just picked up.
Made a marinade of the ChocoVine, Kahlua, Soy Sauce, Fresh Ginger, Brown Sugar and Molasses.
Laid the Thighs ( skin on, bone in ) , and the Skinless Breasts in the marinade for a few hours.

Fired up the Lump on the Akorn for indirect @ 400 and let the Breasts go for 20 minutes before flipping and basting with more marinade and putting them back directly over the coals for the char and grill marks that we both love !
15 minutes later, they came off and on went the thighs for a little longer using the same process.

The verdict...

I'm not so sure about that particular flavor profile (for me) but those pictures are amazing. If it tasted half as good as it looked I would be all over it. Very easy for me to "eat" with my eyes first. Dang, that looked great plus it was quite imaginative as well. Thanks for posting.

Ah Lo Ha YEAH

Awesome pics Poco Pal

Thx guys !!

I took a gamble not knowing how it would taste, but it was awesome.
The first thing that came in our minds was that it was almost like a Teriyaki glaze with the char of brown sugar in the end.

I've cooked with Kahlua before in a stir fry but never like this with those other ingredients.
Outlaw, I'm betting you might think it would be way too sweet ?
I thought that could happen as well, but it wasn't too sweet.
I think like most alcohol, most cooks out.

I appreciate the pic comments guys, glad I could share them :)

Really did make for some beautiful pics.

bsooner75 wrote:Really did make for some beautiful pics.

Thanks sooner !!

I should have taken a picture of the Kahlua after I poured it in the sauce pan.

The color alone screamed good things to come.

Dats purty

Very nice!! Not a Kahlua fan but I would try it looking like that!

Thanks Egg and Chris,

Chris, if I didn't know I used Kahlua, I probably wouldn't even know it was in there.
I think it's main function is for color and some slight sweetness from the caramelization. It's pretty weird, we tasted Teriyaki and didn't use any of that.

I'm gonna have to look up how to make Teriyaki sauce and see if or how many ingredients I used here are for making it..??

Wv, your choice of ingredients made me screw my face up, what!!! Kahlua???? Wtf.

BUT... Them pics, I'd be all over that. I can see the juice coming out. I need to think more outside the square.
Thanks for sharing.

Russ

Russ wrote:Wv, your choice of ingredients made me screw my face up, what!!! Kahlua???? Wtf.

BUT... Them pics, I'd be all over that. I can see the juice coming out. I need to think more outside the square.
Thanks for sharing.

Russ

Russ,
One thing about me is I'm NOT good at following rules, lol.
I've been known to do unorthodoxed things. I've used Kahlua years ago in a saute and the taste was Never present, just made a nice char color and gave it a slight sugar taste.
However, the Soy, Molasses and ChocoVine we're a shot in the dark...

Truth be known, I've made some Bad choices in the kitchen, but got Lucky this time. It's already in the ( do again ) book/photo album we're keeping for future cooks.

woodenvisions wrote:Thanks Egg and Chris,

Chris, if I didn't know I used Kahlua, I probably wouldn't even know it was in there.
I think it's main function is for color and some slight sweetness from the caramelization. It's pretty weird, we tasted Teriyaki and didn't use any of that.

I'm gonna have to look up how to make Teriyaki sauce and see if or how many ingredients I used here are for making it..??

Kahlua is not a flavor I would have thought of for chicken...but those look mouth-watering!