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.
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
Queso Fresco - cubed
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.