Ingredient List:
- 4–8 — A Cut Above — Beef and/or Chicken Cowboy Grillers
- 1–2 bottle — Gaucho Green Chimmi-Churri Marinade
- 1 Tbsp ea — Sauce Goddess Latin Heat Spice Blend
- 1 tsp ea — Grapeseed Oil
- 1 ea — Jaccard Tenderizer and Vacuvin
Instruction:
Take the stuffed chicken grillers, on the bottom side of the chicken, use the Jaccard making the penetrations approximately ¾ to 7/8 of the way thru each piece, take care not to penetrate all the way thru to the other side of the meat, and avoid the skewers. Place all of the chicken grillers into the Chimmi-Churri Marinade in the Vacuvin, place the lid on the Vacuvin and pull a vacuum. Agitate and marinate for about an hour in the refrigerator. Prepare your grill and any other dishes at this time. Beef Grillers just go directly into the Marinade and Vacuvin
Remove the chicken and/or beef grillers from the marinade, and shake each piece dry. Coat the “Grillers” lightly with Grapeseed Oil and then a light to medium coat of the Latin Heat Spice, on all sides.
Preheat the grill to high heat (2–3 sec hand hold), set the grillers bottom side “Jaccarded side” down on the griddle to lock sear and seal the punctures, thereby trapping the moisture inside each griller. Sear all sides on high direct heat for 2 to 3 minutes until all sides are well browned. After the grillers are seared, set the meat into a medium heat zone (4–6 sec hand hold) for 12 to 18 minutes until the chicken has an internal temperature of at least 160°, and the beef has an internal temperature of at least 135°…. Pull the grillers, let them rest ~15 minutes, then slice or serve whole. You may drizzle a little of the Chimmi-Churri on each griller at table presentation, Serve Immediately!
Enjoy!!
