{"product_id":"peri-flattie-peri-peri-chicken-rub-100-g","title":"Peri Flattie – Peri-Peri Chicken Rub 100 g","description":"\u003cp\u003e\u003cem\u003eCompetition Ready Rubs · No. 01 · Heat: 3\/3\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMade for braai competitions. Built for competition cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePortuguese peri-peri chicken, built for the braai. Bird's eye chilli, garlic and lemon peel with bay leaf and origanum, balanced with paprika for that deep golden-red colour on the skin. Milled fine, so it holds on to the skin from the first rub to the last turn on the grid. Kept light on sugar, so it browns over the coals instead of burning.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine powder that clings:\u003c\/strong\u003e stays on the skin, not in the coals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGolden-red colour\u003c\/strong\u003e and full peri-peri flavour in every bite\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat 3\/3:\u003c\/strong\u003e real bird's eye chilli bite\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFine-milled to stick\u003c\/h4\u003e\n\u003cp\u003eEvery Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.\u003c\/p\u003e\n\u003ch4\u003eHow to use\u003c\/h4\u003e\n\u003cp\u003eRub 25 g per kg of chicken well into the skin and underside, rest 30 minutes, braai over medium coals.\u003cbr\u003e\u003cstrong\u003eLayered:\u003c\/strong\u003e 8 g Base Layer + 15 g Peri Flattie per kg.\u003c\/p\u003e\n\u003ch4\u003eCompetition tip\u003c\/h4\u003e\n\u003cp\u003eSpatchcock the bird and pat the skin bone-dry before seasoning. Season the underside first, then the skin. Cook skin-side up for most of the braai and finish skin-side down over medium coals for crisp, bite-through skin. Cook until the juices run clear (74 °C in the thickest part).\u003c\/p\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eSea Salt, Paprika, Garlic, Sugar, Onion, Smoked Paprika, Bird's Eye Chilli (Peri-Peri), Flavour Enhancer (Monosodium Glutamate), Lemon Peel, Coriander, Origanum, Black Pepper, Anti-caking Agent (Silicon Dioxide), Acidity Regulator (Citric Acid), Bay Leaf, Turmeric, Flavour Enhancer (Disodium 5′-Ribonucleotides).\u003c\/p\u003e","brand":"Vasco Da Gama Peri Peri","offers":[{"title":"Default Title","offer_id":50500320362737,"sku":"VDG-CR-01-100","price":42.9,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/2944\/5617\/files\/01-peri-flattie_shopify.jpg?v=1791039186","url":"https:\/\/vascodagamaperiperi.com\/products\/peri-flattie-peri-peri-chicken-rub-100-g","provider":"Vasco Da Gama Peri Peri","version":"1.0","type":"link"}