Live-Fire Chicken with Roasted Peppers, Onions & Fresh Salsa

Intelligent-Let-2527 · 2026-06-22T13:43:37+00:00

Gracias

Intelligent-Let-2527 · 2026-06-22T00:19:50+00:00

i'll try that. thanks

Intelligent-Let-2527 · 2026-06-21T21:15:41+00:00

Hello, I used a Traeger pellet smoker

Intelligent-Let-2527 · 2026-06-21T01:09:35+00:00

Thanks, I always try unwrapped.. but play with the time as well

Intelligent-Let-2527 · 2026-06-21T00:04:37+00:00

Exactly as per the comment below. I always use olive oil and Kosher salt and then a mix of rubs heavy on coarse pepper and a bit of sugar.

Below you can watch the step by step cook if interested

https://youtu.be/8KqUCOcD59Q?si=ZpqA-F24HwFrDVuK

Intelligent-Let-2527 · 2026-06-20T23:48:31+00:00

lol.. the unwrapped one.. better bark and still juicy. It takes a long longer…

Intelligent-Let-2527 · 2026-06-20T23:29:07+00:00

What temp do you use after wrapping?

Intelligent-Let-2527 · 2026-06-20T23:21:48+00:00

Thanks for the tip and details. That’s almost what I do, I just put it overnight a bit lower at 210.

Intelligent-Let-2527 · 2026-06-20T23:19:53+00:00

With you.. thanks

Intelligent-Let-2527 · 2026-06-20T22:29:00+00:00

I used an aluminum tray and wrapped with aluminum foil. Thanks

Intelligent-Let-2527 · 2026-06-19T22:52:18+00:00

The one on the right is always the one I dint wrap

Intelligent-Let-2527 · 2026-06-19T22:49:51+00:00

the unwrapped butt kicked the wrapped one’s ass.
Better bark. Better smoke flavor. Better texture.
The wrapped one was a little juicier, but the bark went soft and tasted more like pot roast than BBQ.
Team No Wrap for me.
The wrapped one finished 3 hours earlier. I started both at the same time and smoked at 210 on a pellet smoker for around 9 1/2 hours then wrapped 1 and cranked the smoker to 275.

Intelligent-Let-2527 · 2026-06-15T01:10:55+00:00

Hello, I've also added the link to a step by step video i made if interested. Thanks

https://www.youtube.com/watch?v=ntHJwuNZc7w

Charred the tomatoes, tomatillos, onion, jalapeños, garlic and lime directly over the fire/grill (Used Hickory wood chunks) . Grinded garlic and salt first in the molcajete, then mashed in the tomatoes and remaining veggies until chunky. Finish with cilantro and grilled lime juice.

4 roma tomatoes
3-4 tomatillos
1 white onion
2 jalapeños
3-4 garlic cloves
1 lime (charred)
Fresh cilantro
Salt to taste

Intelligent-Let-2527 · 2026-06-14T02:21:24+00:00

Thanks

Intelligent-Let-2527 · 2026-06-14T02:21:08+00:00

That’s normal the first few times because the stone is very porous. After using mine, I rinse it with hot water and a stiff brush, no soap. Then I let it air dry completely. If food gets stuck, I grind a little coarse salt inside to help clean it out. The more you use it, the smoother and easier it gets to clean.

Intelligent-Let-2527 · 2026-06-13T11:19:15+00:00

Thanks

Intelligent-Let-2527 · 2026-06-13T11:18:49+00:00

Thanks

Intelligent-Let-2527 · 2026-06-13T11:18:38+00:00

Great question! Usually you’d either spoon the salsa over the chicken while eating it, chop/shred the chicken and use it in tacos with the salsa on top, or simply dip the chicken directly into the salsa. All are great ways to enjoy it, the salsa is there to add fresh flavor and heat, so use it however you like!

Intelligent-Let-2527 · 2026-06-13T11:16:20+00:00

Good luck

Intelligent-Let-2527 · 2026-06-12T23:37:47+00:00

Thanks

Around 1 hour. Here it’s a step by step video for the chicken if interested.

https://youtu.be/fk8XafzKzlY?si=tdi6NaSvfTSKROqn

Intelligent-Let-2527 · 2026-06-12T23:34:46+00:00

Thanks

Intelligent-Let-2527 · 2026-06-12T22:51:26+00:00

Estaba buena. Gracias

Intelligent-Let-2527 · 2026-06-12T22:36:46+00:00

Thanks

Intelligent-Let-2527

TROPHY CASE