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Old 12-09-2012, 09:57 PM   #1
Babbling Farker

SirPorkaLot's Avatar
Join Date: 08-31-09
Location: El Dorado Hills, CA (Foothills above Sac)
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

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


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.
John - Sir Porkalot BBQ Team BLUE Thermapen
*Stickburner (horizontal offset)*Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill (restored '60s era grill)

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