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Old 12-09-2012, 09:57 PM   #1
SirPorkaLot
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Join Date: 08-31-09
Location: Antioch, CA
Default Nacho Smoked Chicken Pie with a Bacon Crust

I have been absent from the throwdowns for a while, and wanted to re-enter with a double entry.


It was just a matter of getting the timing and two categories that worked together.

With the convergence of the Nachos & With a Crust throwdowns, it was time to enter.......




This started innocently enough with a chicken in brine.





Brine: Water, salt, thyme, cilantro and onion.



Overnight in the fridge.




Take it out rinse it and pat it dry.




Get out the poultry shears.




Remove the pesky backbone

flip and split




Add rub that consists of:
New Mexico Chili powder
Smoked Serrano Chili powder
Cumin





Sprinkle liberally on chicken




I put the bird on the kettle to get all hot and stuff






Now it's time for some bacon




Weave that is







Poke some holes in a foil pie pan




(Drainage)




Laid the bacon weave in the pan









I want the bacon to lay flat while cooking, so I added another foil pan on top filled with black beans.




This went onto the weber, set so the bacon fat drained onto the chicken through holes poked previously.


While this was cooking, I prepped some tomatillos and roma tomatoes to go on the grill.






Here is the bacon crust, black beans,, chicken, tomatillos & roma tomatoes cooking.









Fire roasted









Spathcocked chicken cooked with charcoal and peach wood





Shred the dark meat





Grab the black beans








Bacon crust underneath









Clockwise from top:

Fire roasted salsa
Black beans
Queso Fresco - cubed
Smoked Chicken

Center: Jalapenos and lime






This all goes into the bacon crust, and gets covered with a top crust, also made of bacon.




A few jalapenos




Some tortilla chips




and back onto the kettle it went



Added some cheddar to the top once the bacon was done and one it was melted it was time for it to come off.







Heated up more tortilla chips in a foil pack on the weber, and time to serve.


A bit more cheese, some salsa and some sour cream is how this plate went out.









It was very good, the smokiness of the chicken worked well with the black beans and bacon.
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Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
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