all our food tubers bort our this DJ BBQ
and fronteira in the Algarve of Portugal
and today we’re doing authentic chicken
peri-peri
Franco piri piri as they say down here
and I’ve got two locals we’re gonna help
me with the dishes that are burrito and
Rui Muto bruh God
mundo obrigado que no they’re gonna
teach me a really quick and easy piri
piri sauce for the chicken so we’ve got
our ingredients we’ve got our pan so
we’re gonna start with is it we do
butter first Jewish okay so two
spoonfuls of butter in the pan okay I
got excited
you’re good looking dude man I’m
not blind
no faz mouth that means no problem so
the last of the oil which one okay haha
alright so that much garlic goes in the
pan here we go all of that a full bulb
of garlic I love their garlic down here
okay and next it’s the turn of bacon so
we got some chopped bacon we’re gonna
throw in to our cauldron so that goes in
Oh more garlic mmm
okay they said I didn’t use enough
garlic
you want more butter hey butter taste
curing right okay
there we go so dried oregano going in
for five stalks the classic piri piri
sauce can take a while to come into
fruition like you make the base
ingredients but it’s like the the
whiskey’s or the madronas that you use
to make the piri piri can take sometimes
two weeks to a month to really become
its own so we’re doing a quick piri piri
recipe and we’re using piri piri sauce
like a consecrated kind of hot sauce if
you can’t get piri piri sauce just use a
hot sauce that you have in your local
supermarket
alright that goes in I like I like our
Bertone he’s just whistling over here
whistling having a cigarette you know
having a cold beer don’t get a big I
need I need a beer okay one more
ingredient they just put out some samaa
paprika there we go Oh buddy God so now
it key okay so now we’re gonna put it on
to the barbecue all these flavor
combinations are perfect it’s like the
best party all your best mates bacon
garlic oregano
butter and paprika and then you got
chicken you know the best party dude
ever oh this is perfect how good is this
look Oh buddy God black oh the Platte
Seema a Bosch Ascenta roba dentro but
then but then I don’t know what I said
but a friend of mine taught me that in
1982 hahaha so now it’s the turn of the
chicken so we got three whole chickens
three Franco’s there we go right down
the breast through the head alright so
he see there
their voltage Sky’s is ripping limbs man
I look at he’s making big old holes in
the chicken to get that flavor Wow
okay sorry dude it’s a chicken ain’t a
horse so we’re gonna sprinkle the salt
to enhance that flavor of the Franco
this that is proper coal in there that
is from seasoned cork oak locally
sourced and they also took some
clippings from trees around here to get
it all started and now we’ve got real
charcoal with beautiful flavor piri piri
sauce done chickens butchered and
seasoned with sea salt it’s time to get
these guys on the grill skin side down
Ikey so there’s our friend goes on the
refrigerator
hot grill oh it’s a good grill maybe
seen this thing I never thought about
using the back of a refrigerator as a
grill on the oil drum there on it man
okay the chickens been on for fifteen
minutes and now it’s time to flip these
bad boys
oh that’s the colouring one listen when
you’re cooking over live fire barbecues
grills it’s all about heat and meat
management these chickens are gonna need
about 30 minutes here you still see I
know it’s hot over here bro but you see
Susie the raw bits there so we’re gonna
flip it and try to get that bit cooked
all the way through to the bone yeah
Rui and Alberto have been keeping all
their wood it’s now full of empty beer
bottles okay
Alberto said something very important to
me add the sauce very slowly when the
sauce is warm and the chicken is warm
it’ll absorb into the meat so we grab a
bit of the oil and we just
little bits in there I’m learning a lot
from Alberto cuz like you only
I wouldn’t put incisions in the meek so
I want to keep all those juices in there
my birthday was putting slices
everywhere he actually wants that meat
to go a bit dry so it sucks in the sauce
it’s like a magician a Franco magician
how awesome does this chicken look man
the golden-brown color the char on there
and the sauce has been absorbed into the
meat man these look beautiful so we’re
gonna pull them off and then Alberto is
gonna teach us a typical way of serving
the chicken now watch this he’s got his
tools here man right down the middle
Alberto goes with the scissors oh man
that’s a good pair of scissors right
there right okay
sweet the chicken gets hit with it twice
oh it smells phenomenal there you have
it man beautiful Portuguese chicken piri
piri and now it’s time for the taste
test come on Alberto Louie
are you kidding me that is so good that
sauce is perfect
ah top bong huh listen we want to know
how you would do your chicken let us
know down below we saw our birth Rosie
Ruiz chicken man have you guys subscribe
to the channel no hit the button up
there foo tubes right there and DJ BBQs
button is right there I know a Berta
throw and we’re like what’s going on I
don’t see any buttons but they are there
I promise you this tastes magical man I
love this you know sabor mundo babe hey
job at the log ciao wave Alberto say
goodbye I say chow down thank you guys
ever
hey guys thanks for all love you cats
have shown me on foodtube I’ve now got
my own book out 50 the ultimate barbecue
recipes you can’t do it out click the
link or check out the description box to
find out more
and fronteira in the Algarve of Portugal
and today we’re doing authentic chicken
peri-peri
Franco piri piri as they say down here
and I’ve got two locals we’re gonna help
me with the dishes that are burrito and
Rui Muto bruh God
mundo obrigado que no they’re gonna
teach me a really quick and easy piri
piri sauce for the chicken so we’ve got
our ingredients we’ve got our pan so
we’re gonna start with is it we do
butter first Jewish okay so two
spoonfuls of butter in the pan okay I
got excited
you’re good looking dude man I’m
not blind
no faz mouth that means no problem so
the last of the oil which one okay haha
alright so that much garlic goes in the
pan here we go all of that a full bulb
of garlic I love their garlic down here
okay and next it’s the turn of bacon so
we got some chopped bacon we’re gonna
throw in to our cauldron so that goes in
Oh more garlic mmm
okay they said I didn’t use enough
garlic
you want more butter hey butter taste
curing right okay
there we go so dried oregano going in
for five stalks the classic piri piri
sauce can take a while to come into
fruition like you make the base
ingredients but it’s like the the
whiskey’s or the madronas that you use
to make the piri piri can take sometimes
two weeks to a month to really become
its own so we’re doing a quick piri piri
recipe and we’re using piri piri sauce
like a consecrated kind of hot sauce if
you can’t get piri piri sauce just use a
hot sauce that you have in your local
supermarket
alright that goes in I like I like our
Bertone he’s just whistling over here
whistling having a cigarette you know
having a cold beer don’t get a big I
need I need a beer okay one more
ingredient they just put out some samaa
paprika there we go Oh buddy God so now
it key okay so now we’re gonna put it on
to the barbecue all these flavor
combinations are perfect it’s like the
best party all your best mates bacon
garlic oregano
butter and paprika and then you got
chicken you know the best party dude
ever oh this is perfect how good is this
look Oh buddy God black oh the Platte
Seema a Bosch Ascenta roba dentro but
then but then I don’t know what I said
but a friend of mine taught me that in
1982 hahaha so now it’s the turn of the
chicken so we got three whole chickens
three Franco’s there we go right down
the breast through the head alright so
he see there
their voltage Sky’s is ripping limbs man
I look at he’s making big old holes in
the chicken to get that flavor Wow
okay sorry dude it’s a chicken ain’t a
horse so we’re gonna sprinkle the salt
to enhance that flavor of the Franco
this that is proper coal in there that
is from seasoned cork oak locally
sourced and they also took some
clippings from trees around here to get
it all started and now we’ve got real
charcoal with beautiful flavor piri piri
sauce done chickens butchered and
seasoned with sea salt it’s time to get
these guys on the grill skin side down
Ikey so there’s our friend goes on the
refrigerator
hot grill oh it’s a good grill maybe
seen this thing I never thought about
using the back of a refrigerator as a
grill on the oil drum there on it man
okay the chickens been on for fifteen
minutes and now it’s time to flip these
bad boys
oh that’s the colouring one listen when
you’re cooking over live fire barbecues
grills it’s all about heat and meat
management these chickens are gonna need
about 30 minutes here you still see I
know it’s hot over here bro but you see
Susie the raw bits there so we’re gonna
flip it and try to get that bit cooked
all the way through to the bone yeah
Rui and Alberto have been keeping all
their wood it’s now full of empty beer
bottles okay
Alberto said something very important to
me add the sauce very slowly when the
sauce is warm and the chicken is warm
it’ll absorb into the meat so we grab a
bit of the oil and we just
little bits in there I’m learning a lot
from Alberto cuz like you only
I wouldn’t put incisions in the meek so
I want to keep all those juices in there
my birthday was putting slices
everywhere he actually wants that meat
to go a bit dry so it sucks in the sauce
it’s like a magician a Franco magician
how awesome does this chicken look man
the golden-brown color the char on there
and the sauce has been absorbed into the
meat man these look beautiful so we’re
gonna pull them off and then Alberto is
gonna teach us a typical way of serving
the chicken now watch this he’s got his
tools here man right down the middle
Alberto goes with the scissors oh man
that’s a good pair of scissors right
there right okay
sweet the chicken gets hit with it twice
oh it smells phenomenal there you have
it man beautiful Portuguese chicken piri
piri and now it’s time for the taste
test come on Alberto Louie
are you kidding me that is so good that
sauce is perfect
ah top bong huh listen we want to know
how you would do your chicken let us
know down below we saw our birth Rosie
Ruiz chicken man have you guys subscribe
to the channel no hit the button up
there foo tubes right there and DJ BBQs
button is right there I know a Berta
throw and we’re like what’s going on I
don’t see any buttons but they are there
I promise you this tastes magical man I
love this you know sabor mundo babe hey
job at the log ciao wave Alberto say
goodbye I say chow down thank you guys
ever
hey guys thanks for all love you cats
have shown me on foodtube I’ve now got
my own book out 50 the ultimate barbecue
recipes you can’t do it out click the
link or check out the description box to
find out more
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