Instead of playing the role of resident smarta$$, Brian has that job locked up, it's time to post something about food.
The chicken breasts I had in the smoker yesterday, for chicken salad, ended up in enchiladas thanks to Bill's post about using chuck for enchiladas. Used a mix of pecan and mesquite with the boobs from Sam's. Got them out while they were still tender and finished them on the grill to give them just a little char and more flavor.
Pulled them after they had cooled a little, mixed in some On The Border salsa, usual Tex-mex seasoning (cumin, paprika, oregano, etc.) and rolled them to be topped with a sour cream sauce using sour cream, cream cheese, and a little water to get the right consistency. Outstanding.
Used the remaining meat plain and rolled in tortillas and topped those with jack cheese and a tomatillo sauce using onion, tomatillos, serranos, lime juice, salt, cilantro.
Thanks Bill.
The chicken breasts I had in the smoker yesterday, for chicken salad, ended up in enchiladas thanks to Bill's post about using chuck for enchiladas. Used a mix of pecan and mesquite with the boobs from Sam's. Got them out while they were still tender and finished them on the grill to give them just a little char and more flavor.
Pulled them after they had cooled a little, mixed in some On The Border salsa, usual Tex-mex seasoning (cumin, paprika, oregano, etc.) and rolled them to be topped with a sour cream sauce using sour cream, cream cheese, and a little water to get the right consistency. Outstanding.
Used the remaining meat plain and rolled in tortillas and topped those with jack cheese and a tomatillo sauce using onion, tomatillos, serranos, lime juice, salt, cilantro.
Thanks Bill.
