Goya "MOJO CRIOLLO" marinade ..... anyone tried it?

[classicrockgriller]

take a cpl pork loins at a time and put them in that thing and some marinade.

suck it down with the vac sealer.

that injects the marinade into your pork loin chop.

[Hopefull Romantic]

I have the Revo and I cant do any chicken without it. It can fit a medium size bird.

With some Italian salad dressing as a marinade...WOW.

[Quarlow]

That sounds like a good plan. How long do you leave in the sucker. :D

[classicrockgriller]

Hady, this is a cuban recipe and nepas has posted earlier one you can make yourself.

You might try it.

[classicrockgriller]

That sounds like a good plan. How long do you leave in the sucker. :D

watch and see how much liquids are drawn in but 15 minutes in that is like 10 hrs in a bag of marinade.

if the world was perfect, I would use you vac  and let it set for hr or two and do what you are going to do to it. smoke/grill

[Quarlow]

Oh yeah I finally feel up to getting the smoker out. And we got some good weather all this week so I'll be doing some salmon too.

[Hopefull Romantic]

Hady, this is a cuban recipe and nepas has posted earlier one you can make yourself.

You might try it.

I bookmarked it and I will be trying it out soon. I am not crazy about cilantro (too close to parsley to which I am allergic) but with the sour oranges, I would think that would thin out the cilantro effect

[classicrockgriller]

leave it out ... don't think this recipe is really about the cilantro ... make it like you like it

Look at the post to Guy's recipe.

[Quarlow]

Yeah I got regular orange juice and then it was suggested to use sour, so I went with what I had. But the next time I will try unsweetened and see how it differs.

[Quarlow]

Ok I did it. Unfortunatly I am having problems with the photobucket so I can't post my pics. Anyway, I stuck the loin chops in the vac can and sucked them for 20 mins. Then I stuck them in a ziplock with the MOJO sauce and let them sit till I was ready to BBQ. I know, I know, I should have smoked them, but I didn't get home in time to smoke. So then I took a cup of the sauce in a small pot with 1/2 cup of honey and a little splash of Demerara rum......ok I lied it was a good shot of rum and reduced it down to a thin syrup including lots of the floaty bits(onion,cilantro, oregano). But it took to long to reduce so I couldn't glaze the chops, so we just spooned some on. OMG that was an awesome chop. My nephew smelled it from next door and came over to see what his cooking mentor was up to and he had to write down the recipe.
Thanks Sonny for opening a new page in my recipe book. These will definitly be done again. In fact I still have about half of the batch left and chicken breasts are on the mind. OOOO I'm drooling just thinking about it.

[classicrockgriller]

Q, I'm drooling down here in Texas!

Sounds way good! Hey no one said we still couldn't use our grills.

And I think you choose the perfect time to use it. Grilled Pork Chops!

I like the reduced syrup for moping.

When you vac sucked did you put some marinade in the vac sealer?

[Quarlow]

Oh yeah I made sure the meat was covered. And it bubbled for a bit. It was way cool. I have never even seen it work before. Worked great.

[classicrockgriller]

If you do the chicken breast, remove the skin, take your kitchen shears and make small nicks on the shiny side of the breast and vac inject the same as the pork chops. I would grill those too with the reduced syrup. Sounds delicious.

[Quarlow]

MOJO CRIOLLA mmmmmm So saturday I made a jar. It sat over
night and then on Sunday afternoon the pork loin chops took a
bath in the vac canister with it.mmmmmmm

And this is the outcome. I took a cup of the sauce, add 1/2 cup of honey a dash
of demerra rum and reduced it to a nice sauce to put over the chops.mmmmm
Tonight I did the same thing with boneless chicken breasts

and the same thing with the sauce except I reduced it to a
thick glaze for basting the chicken while cooking.


Unfortunately again, no time to Bradley them as I have been out pounding
the pavement in search of work.
This is an awesome sauce and you should try it. I did 6 chops and 4 large
breasts with it plus the glazes. I will make this again Thanks CRG.

[classicrockgriller]

Dang Q, that is freakin awesome looking and what did it ( the taste ) remind you of if anything?