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Peri-Peri Pepper Sauces Marinades Cooking Sauces Grinders Recipe Books Crate Gifts Peri-Phernalia
Cooking Methods Safety Trivia & Links Smokin'
Beef Poultry Seafood Pork
 
Your barbecue grill can also be used as a smoker by using a smoke box and aromatic wood chips. There are two approaches to take, depending on what you are grilling.

One is to mix equal parts dry and wet chips, soaked in water or wine for at least 20 minutes, together. This works best for chicken, ribs, roasts or anything that will be cooking for more than 20 minutes. The dry chips get things going right away, while the wet ones give you the legs to go the distance, adding more moisturized smoke during the longer cooking times.

For grilling steaks, fish or anything that will be on the grill a relatively short amount of time, use dry chips only in the smoke box. This will maximize the smoke flavor acquired by the food during the short amount of time it is on the grill.



A pan of water placed on the grill during long periods of smoke cooking, creates steam that will not only help keep the food moist, but will help maintain lower cooking temperatures as well.

When smoking, low temperatures (between 200º and 250ºF) and longer cooking times will result in more intense smoke flavor and also more tender meats. Using more wet chips will extend the smoking time.

Always use a meat thermometer to ensure meat has cooked all the way through to the right temperature.



Smoke flavor that is created by a selection of wood chips is usually a matter of personal preference. Some people will even create a blend of several flavors to satisfy their own preference. The following guide will help you make your own decision as to what may suit your own taste.


How to choose what Wood to stick Where.

Type Of Chips

Beef

Burgers

Lamb

Pork

Poultry

Fish

Game

Alder Chips
(Medium, Tart)
     

X

X

X

 
Apple Chips
(Light, Sweet)
   

X

X

X

X

 
Cherry Chips
(Light, Fruity)

X

X

 

X

X

X
 
Hickory Chips
(Strong, Sweet)

X

X

 

X

X

X

 
Mesquite Chips
(Strong, Sweet)

X

X
X
X
X
X
 
Oak Chips
(Strong, Medium)
X
X
X
 
X
X
 
Pecan Chips
(Rich, Sweet)
X
X
X
X
X
X
X
Jack Daniels
(Strong, Med.)
X
X
X
 
X
X
 

Charcoal Water Smokin' Chart

Meat Quantity Charcoal
(amount)
Hot Water
(Quarts)
Wood Sticks
(Qty.)
Cooking Time
(Hrs.)
Meat
Thermometer
Beef
(also venison)
rump roast
4-5 lbs. 7-8 lbs. 3-4 2-3 3-4 140°F Rare
160°F Medium
170°F Well
Well done may require longer cooking times
Pot Roast
(arm, chuck, blade, top & bottom round)
3-4 lbs. 5-7 lbs. 3 2 21/2-31/2
Short Ribs  3-4 lbs.
4-6 lbs.
5-7 lbs.
7-8 lbs.
3
4
2
3
11/2-21/2
3-4
Brisket 3-4 lbs.
5-7 lbs.
7-8 lbs,
8-10 lbs.
4
5-6
2
3
3-41/2 hrs.
4-61/2 hrs.
170° F Well Done
PORK
 Loin Roast, 
bone - in
3-4 lbs.
5-7 lbs.
8 lbs.
15 lbs.
4
6
2
3
31/2-41/2
5-7
170° F Well Done
Loin Roast, boneless 3-5 lbs. 10 lbs. 4-5 3 31/2-51/2
Spareribs 4-6 lbs.
7-10 lbs.
8-10 lbs.
10 lbs.
4
5-6
3
3
21/2-31/2
31/2-5
Well Done
Meat pulls
away from the bone
Country Style back ribs 4-6 lbs. 7-10 lbs. 5 3 4-5
Pork chops 1-inch thick 6-10 chops 5-7 lbs. 3-4 3 2-3
HAMS
Fully cooked
5-7 lbs. 7-8 lbs. 4 3-4 21/2-31/2 140° F Well Done
Pre-cooked 8-10 lbs. 10 lbs. 5 3 4-6 160 - 170° F Well Done
Fresh 16-18 lbs. 15 lbs. 6-7 5 6-8 185° F Well Done
POULTRY
Chickens
(2 whole)
(4 whole)
2-3 lbs. ea.
2-3 lbs. ea.
5-7 lbs.
8-10 lbs.
3-4
4
2
3
21/2-31/2
3-4
180° F - Leg moves easily in joint
Hen 5 lbs. 7 lbs. 3 2 3-31/2
Turkey 8-10 lbs.
11-13 lbs.
14-16 lbs.
10 lbs.
12 lbs.
15 lbs.
5
6
8
3
3
4
4-6
6-71/2
6-8
185° F 
Leg moves easily in joint
Leg of Lamb 5-7 lbs. 8 lbs. 4-5 3 31/2-5 140° F Rare
160° F Medium
170° F Well done
Veal Rump Roast 3-5 lbs. 5-7 lbs. 4 2 11/2-31/2
FISH & SEAFOOD
Whole fish
4-6 lbs. 7 lbs. 4 2-3 2-3 Flesh white, flakes when forked
Fillets Full grid 5 lbs. 3 1-2 11/2-21/2
Whole Salmon 6-7 lbs. 10 lbs. 5-6 3 4-61/2
Shrimp, crab legs, lobster, clams Full Grid 5 lbs. 3 1-2 1-2 Shrimp pink shells open
Wild Game cornish hens 4 hens 5-7 lbs. 3 2 2-3 Leg moves easily in joint
Small game birds (quail, dove, squab, etc.) 12-16 birds 7-10 lbs. 4 2-3 2-4
Large game birds (pheasant, duck, goose, etc.) 5-7 lbs. 8-10 lbs. 4-5 2-3 4-5 180° - 185° F
Well Done

Allow additional cooking time when outside temperature is colder than 60° F and reduce cooking time when above 80° F. Allow cooking time for attitudes above 3500 feet.
Gas Water Smokin' Chart
Meat Quantity Hot 
Water
(Quarts)
Wood
Sticks
(Qty)
Cooking 
Time
(Hrs.)
Meat Thermometer,
Internal Temperature or Test for Doneness
Beef
(also venison)
rump roast
4-5 lbs. 4 2-3 31/2-5 140° F Rare
160° F Medium
170° F Well Done
Well Done may require longer cooking times
Pot Roast
(arm, chuck, blade, top & bottom round)
3-4lbs. 3 2 2-3
Short Ribs 3-4 lbs.
4-6 lbs.
3
4
2
3
11/2-21/2
21/2-31/2
Brisket 3-4 lbs.
5-7 lbs.
4
4*
2
3
3-4
41/2-61\2
170° F Well Done
PORK
 Loin Roast, 
bone - in
3-4 lbs.
5-7 lbs.
4
4*
2
3
3-4
4-6
170° F Well Done
Loin Roast, boneless 3-5 lbs. 4* 3 3-5
Spareribs 4-6 lbs.
7-10 lbs.
4
4*
3
3
21/2-31/2
31/2-5
Well Done Meat pulls away from the bone
Country Style back ribs 4-6 lbs. 4 3 3-4
Pork chops 1-inch thick 6-10 chops 3 2-3 2-3
HAMS
Fully cooked
5-7 lbs. 4 3-4 2-3 140° F Well Done 
Pre-cooked 8-10 lbs. 4* 3-4 4-6 160° F-170° F 
Well Done
Fresh 16-18 lbs. 4* 5 51/2-71/2 185° F Well Done
POULTRY
Chickens
(2 whole)
(4 whole)
2-3 lbs. ea.
2-3 lbs. ea.
3-4
4
2
3
2-3
21/2-31/2
180 ° F 
Leg Move easily in joint
Hen 5 lbs. 3 2 21/2-3
Turkey 8-10  lbs.
11-13 lbs.
14-16 lbs.
4*
4*
4*
3
3
4
4-6
5-7
6-8
185° F
Leg moves easily in joint
Leg of Lamb 5-7 lbs. 4* 3 3-5 140° F Rare,
160° F Medium
170° F Well Done
Veal Rump Roast 3-5 lbs. 4 2 11/2-31/2
FISH & SEAFOOD
Whole fish
4-6 lbs. 4 2-3 2-3 Flesh White, flakes with fork
Fillets Full Grid 3 1-2 11/2-21/2
Whole Salmon 6-7 lbs. 4* 3 4-61/2
Shrimp, crab legs, lobster, clams Full Grid 3 1-2 1-2 Shrimp pink shell open
Wild Game cornish hens 4 hens 3 2 2-3 Leg moves easily in joint
Small game birds (quail, dove, squab, etc.) 12-16 birds 4 2-3 2-4
Large game birds (pheasant, duck, goose, etc.) 5-7 4* 2-3 31/2-5 180° F-185° F
Well Done

Allow additional cooking time when outside temperature is colder than 60° F and reduce cooking time when above 80°F. Allow additional cooking time for altitudes above 3500 feet. 
*Add hot tap water after about 4 hours or when needed.

Gas Water Smokin' Chart
Meat Quantity Hot Water
(Quarts)
Wood Sticks
(Qty.)
Cooking Time
(Hrs.)
Meat Thermometer
Beef (also venison)
rump roast
4-5 lbs. 3 2-3 21/2-31/2

140° F Rare
160° F Medium
170° F Well Done
Well Done may require longer cooking times

Pot Roast
(arm, chuck, blade, top & bottom round)
3-4lbs. 3 2 2-3
Short Ribs 3-4 lbs.
4-6 lbs.
3
4
2
3
11/2-21/2
21/2-31/2
Brisket 3-4 lbs.
5-7 lbs.
4
4*
2
3
3-4
4-6
170° F Well Done
PORK
Loin Roast, 
bone - in
3-4 lbs.
5-7 lbs.
4
4*
2
3
3-4
4-6
170° F Well Done
Loin Roast, boneless 3-5 lbs. 4* 3 3-5
Spareribs 4-6 lbs.
7-10 lbs.
4
4*
3
3
21/2-31/2
31/2-5
Well Done Meat pulls away from the bone
Country Style back ribs 4-6 lbs. 4 3 3-4
Pork chops 1-inch thick 6-10 chops 3-4 2-3 2-3
HAMS
Fully cooked
5-7 lbs. 3-4 3-4 2-3 140° F Well Done 
Pre-cooked 8-10 lbs. 4* 3-4 4-6 160° F-170° F 
Well Done
Fresh 16-18 lbs. 4* 5 51/2-71/2 185° F Well Done
POULTRY
Chickens
(2 whole)
(4 whole)
2-3 lbs. ea.
2-3 lbs. ea.
3-4
4
2
3
2-3
21/2-31/2
180 ° F 
Leg Move easily in joint
Hen 5 lbs. 3-4 2 21/2-3
Turkey 8-10  lbs.
11-13 lbs.
14-16 lbs.
4*
4*
4*
3
3
4
4-6
5-7
6-8
185° F
Leg moves easily in joint
Leg of Lamb 5-7 lbs. 4* 3 3-5 140° F Rare,
160° F Medium
170° F Well Done
Veal Rump Roast 3-5 lbs. 4 2 11/2-31/2
FISH & SEAFOOD
Whole fish
4-6 lbs. 4 2-3 2-3 Flesh White, flakes with fork
Fillets Full Grid 3 1-2 11/2-21/2
Whole Salmon 6-7 lbs. 4* 3 4-61/2
Shrimp, crab legs, lobster, clams Full Grid 3 1-2 1-2 Shrimp pink shell open
Wild Game cornish hens 4 hens 3 2 2-3 Leg moves easily in joint
Small game birds (quail, dove, squab, etc.) 12-16 birds 4 2-3 2-4
Large game birds (pheasant, duck, goose, etc.) 5-7 4* 2-3 31/2-5 180° F-185° F
Well Done

Allow additional cooking time when outside temperature is below 60° F and reduce cooking time when above 80° F. Allow additional cooking time for attitudes above 3500 feet.
*Add hot water after 4 hours or as needed.

 
If you've  have any grilling tips or facts you'd like to share with us and other Nandocas, please send these to perihot@nandosusa.com
 
You'll find Nando's Peri – Peri Pepper Sauces, Marinades & Cooking Sauces perfect on meat, vegetables, pastas and seafood – but particularly tasty on chicken!

Kosher - Beth Din - South Africa   National Independent Halaal Trust   USA Chef's Award Seal   2007 & 2006 Fiery Food Show Award-Winning   2006 Zesty Best 1st Place   Peri-Peri HOTLINE 888-625-2657 You can buy Hot Sauces on our website with these Credit cards   2006 Zesty Best Award-Winner 2007 Fiery Food Challenge Awards 2007
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The Exotic flavors that have made Nando's African Peri-Peri chicken famous throughout the world have been bottled with passion into a variety of delicious Peri-Peri Hot Sauces, Marinade and Basting, Cooking and Grilling Sauces and Peri-Peri Grinders Rubs. Nando's Peri-Peri Pepper Sauces are a blend of African Peri-Peri (the African Birds Eye Chili), special herbs a dash of fresh lemon and a hint of natural garlic. You'll find Nando's particularly tasty on chicken the wings or the whole bird! The Afro-Portuguese ex peri-peri mented with African Piri-Piri in a variety of exotic Portuguese dishes. The dishes used ingredients like, chicken, beef, lamb, seafood, shrimp, fish, salmon, tri tip, pork, and vegetables. Nando's Peri-Peri Hot sauces are available in Extra Hot, Hot, Medium, Hot Sweet, Extra Mild Lemon, Sweet Hot, Wild Herb and Garlic flavors and in varying strengths or heat levels. Nando’s Peri-Peri Sauces make great gifts and are constant inclusions in Gift Baskets. Nandos Hot sauces are great on Burgers, Hotdogs, Eggs, Taco's and other fast food that need an enhancement of taste and Heat. The Peri-Peri Grinders make great Rubs and Grind on Vegetables, Roasted Chicken, Popcorn or just on the table. Everyone is invited to use and participate on Nando’s Hot Sauce Blog. Nando’s Peri-Peri Sauces are the proud sponsors of Scovie and the Fiery Food Show. Nando’s regularly wins awards from Chile Magazine, Zest Food, Fiery Foods and Scovie. The Nando's Cooking Sauces have No MSG, GMO are Kosher, Halaal and Parev making a healthy gourmet meal in 30 minutes while the Marinades and Basting Sauces  have No MSG GMO are Kosher, Halal and Parev turning every BBQ into a meal to be remembered. For your convenience we have included a section of free gourmet recipes which include deserts, Main Courses, Appetizers and Cocktail bar drinks. Also available by holidays, Hanukkah, New Years, Thanks Giving, Super Bowl, Superbowl, Halloween, Thanksgiving, Christmas, BBQ, All Natural, Kosher, Halal, No MSG, No GMO, Parev, and ADDICTIVE Peri-Peri Pepper Sauces come either extra hot, Medium, Hot or with Medium with Garlic. Marinades and Cooking Sauces are all with Medium Heat which will make every cook a gourmet chef. No Barbeque, Braai, BBQ, Grill, Rotisserie or Bar-B will ever be the same again.BQQ BBQ Barbeque tips and Techniques are available free which cover Safety, Smoking Buying, Pre-Heating, Direct Method, Indirect Method, Smoke Cooking, Rotisserie Cooking, Gas vs. Charcoal , Nando's Peri-Peri sauces, Marinades, Grilling and Cooking Sauces, T Shirts, Indoor Outdoor Cooking Books and Gourmet recipes are available at all better gourmet stores, South African Food Stores, British Stores, Health Stores, Natural Stores, Butcheries, Supermarkets and Online Stores Online Hot Sauce Web Stores, BBQ Stores. All Natural Hot Sauces all made with FRESH INGREDIENTS. WARNING ADDICTIVE the Portuguese explorers of the 15th Century invented Peri-Peri Grilled Chicken, Peri-Peri Hot Wings and Peri-Peri Prawns; no one has ever improved their Taste and Flavor. Peri-Peri Peppers are high in Vitamin A and C. KISSED BY THE AFRICAN SUN. Award-winners at Fiery Foods, Zesty Best, Scovie and the American Chefs Association. Bbq, Bbq Grilling, Big Book Of Grilling, Charcoal Grilling, Chicken Grilling, Easy Grilling, Fish Grilling, Foreman Grilling Machine, Gas Grilling, George Foreman Grilling, George Foreman Grilling Machine, George Foreman Lean Mean Fat Reducing Grilling Machine, George Foreman Lean Mean Grilling Machine, George Forman Grilling Machine, Grill, Grilled, Grilling, Grilling Accessories, Grilling Asparagus, Grilling Baby Back Ribs, Grilling Barbecue, Grilling Basket, Grilling Bbq, Grilling Beef, Grilling Beef Tenderloin, Grilling Brats, Grilling Bratwurst, Grilling Brisket, Grilling Burgers, Grilling Chicken, Grilling Chicken Breast, Grilling Chicken Breasts, Grilling Corn On The Cob, Grilling Dove, Grilling Eggplant, Grilling Filet, Grilling Filet Mignon, Grilling Fish, Grilling Flank Steak, Grilling Halibut, Grilling Hamburger, Grilling Hamburgers, Grilling Ideas, Grilling Instructions, Grilling Lamb, Grilling Lobster, Grilling Lobster Tails, Grilling London Broil, Grilling Machine, Grilling Machine Suppliers, Grilling Machine Manufacturers, Grilling Machine Online, Grilling Machine Information, Grilling Machine Makes, Grilling Machine Models, Grilling Machines, Grilling Mahi Mahi, Grilling Marinade, Grilling Marinades, Grilling Meat, Grilling Planks, Grilling Pork, Grilling Pork Chops, Grilling Pork Loin, Grilling Pork Ribs, Grilling Pork Tenderloin, Grilling Portabella, Grilling Potatoes, Grilling Recipes, Grilling Recipes, Grilling Rib eye, Grilling Ribs, Grilling Salmon, Grilling Sauce, Grilling Sausage, Grilling Scallops, Grilling Shrimp, Grilling Spare Ribs, Grilling Steak, Grilling Steaks, Grilling Swordfish, Grilling Techniques, Grilling Temperature, Grilling Time, Grilling Times, Grilling Tips, Grilling Tools, Grilling Tri Tip, Grilling Tuna, Grilling Turkey, Easy cooking, Fish cooking, Foreman cooking, cook, cooked, Grilling, cooking Accessories, cooking Asparagus, cooking Baby Back Ribs, Barbecue, cooking Bbq, cooking Beef, cooking Beef Tenderloin, ooking Brisket, cooking Burgers, cooking Chicken, cooking Chicken Breast, cooking Chicken Breasts, cooking Corn On The Cob, cooking Filet, cooking Filet Mignon, cooking Fish, cooking Flank Steak, Grilling Halibut, Grilling Hamburger, Grilling Hamburgers, Grilling Ideas, cooking Instructions, cooking g Lamb, cooking Lobster, cooking Lobster Tails, cooking London Broil, cooking Machine, , cooking Marinade, cooking Marinades, cooking Meat cooking Pork, cooking  Pork Chops, cooking Pork Loin, cooking Pork Ribs, cooking Pork Tenderloin, cooking Portabella, cooking Potatoes, cooking Recipes, cooking Rib eye, cooking Ribs, cooking Salmon, cooking Sauce, cooking Scallops, Grilling Shrimp, cooking Spare Ribs, cooking Steak, cooking Steaks, cooking Swordfish, cooking Techniques, Grilling Temperature, Grilling Time, Grilling Times, Grilling Tips, Grilling Tools, cooking Tri Tip, cooking Tuna, cooking Turkey, cooking Vegetables, Indoor cooking, Marinade For cooking, Outdoor cooking, Plank cooking, Recipes For cooking, Rib cooking, Rotisserie cooking, Salmon cooking, Steak cooking, Tips For cooking, Weber Grilling, Grilling Shrimp, Grilling Spare Ribs, Grilling Steak, Grilling Steaks, Grilling Swordfish, Grilling Techniques, Grilling Temperature, Grilling Time, cooking Times, cooking Tips, cooking Tri Tip, cooking Tuna, cooking Turkey, Grilling Vegetables, Grills, Hamburger Grilling, Indoor Grilling, Lean Mean Fat Grilling Machine, Lean Mean Grilling Machine, Marinade For Grilling, Outdoor Grilling, Plank Grilling, Recipes For Grilling, Rib Grilling, Rotisserie Grilling, Salmon Grilling, Steak Grilling, Tips For Grilling, Weber Grilling, Grilling Shrimp, Grilling Spare Ribs, Grilling Steak, Grilling Steaks, Grilling Swordfish, Grilling Techniques, Grilling Temperature, Grilling Time, Grilling Times, Grilling Tips, Grilling Tools, Grilling Tri Tip, Grilling Tuna, Grilling Turkey, Grilling Vegetables, Grills, Hamburger Grilling, Indoor Grilling, Marinade For Grilling, Outdoor Grilling, grilling blog, marinade blog, cooking sauce blog, peri-peri blog, Grill fish, grill seafood, grill Pork, grill beef, grill,  Grilled fish, grilled seafood, grilled Pork, grilled beef, grilled vegetables, grill, broil seafood, broil vegetables, broiled pork, broil pork, roast chicken, roasted chicken, roasting chicken, raasting beef, roasting, roasting poultry, safety cooking  tips, cooking poultry, This web site is dedicated to all those chickens that have been eaten due the addictive taste of Nando's Peri-Peri Hot Sauces on Flame Grilled Chickens. IT'S ALL ABOUT PASSION and TASTE not ONLY about HEAT. Anyone can make a hot sauce but not just anyone can make a taste that has created a following of 750 restaurants in 30 countries since 1987. WARNING-ADD TO OYSTERS AT YOUR OWN RISK (Extreme Aphrodisiac!)

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