Step 1

Peel two or three inches of "average width" ginger root and toss in the Cuisinart. Take the stems off ten to 12 supermarket serranos (five or six backyard serranos) and toss them in, too. Mash thoroughly with the metal blade. Add the juice of a half dozen limes, and mix thoroughly. Add either a) two tbsp allspice and a half tbsp coriander or b) two tbsp coriander and a half tbsp allspice, and mix. Let your chicken or ribs marinate in this for at least half an hour at room temperature, then cook in a covered (Weber-style) BBQ with the vents wide open. Use the left-over marinate to baste: Turn the meat often enough that it doesn't burn, but not so often that the previous marinade hasn't dried up.

Step 2

Cook ribs until the fat stops boiling out; ditto drumsticks. I find that putting on drumsticks-cum-thighs first and turning them two or three times before I put on the wings, then turning them all a couple of times before I put the breasts on the hottest part of the fire works pretty well at cooking them all evenly. I go back on forth on skinning the chicken, but these days I skin it: It seems that leaving the skin on just invites burning and all those wonderful carcinogens in charred fat.