|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-27-2011, 08:10 PM | #1 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
|
My Thai Chicken Pie
We can all thank Landarc for the Mad Science Experiment presented here. In case you've been living under a rock (or have the Throwdown on ignore), there is a 4-Ingredient challenge happening this week. The ingredients are:
I started by marinating boneless, skinless chicken thighs for several hours in a mixture of tequila, fresh squeezed lime juice, cayenne pepper, and chopped cilantro. Maybe instead of My Thai Chicken Pie, I should have named it My Thai-quila Chicken Pie... Around mid afternoon I fired up the BS Keg and smoked the chicken for about an hour at 275°F. The chicken was then chopped into 1/2 inch chunks and mixed with some julienne carrots, bean sprouts, green onions, mozzarella cheese, peanuts, and the juice from 1/2 lime. Some Thai peanut sauce and the dough in the tube was then readied for assembly. Look, proof of dough in a tube. For this experiment we used two cans of pastry sheets (that just sounds wrong) cut into twelve squares. The squares were then shoved into a muffin tin and brushed with peanut sauce. Each individual pie was then filled with generous portions of the chicken mixture. It actually looked pretty tasty before going on the grill. By this time I had cranked the BS Keg up to about 400°F. The pies went on for about 15 minutes; long enough to melt the cheese and brown up the pastry. In spite of the fact that we aren’t fond of dough from a tube (at least this sort; we actually like the Orange Sweet Rolls) the end result was surprisingly edible and pleasant to look at. The kids liked them, and I ate far more of them than I should have. The best part of this dinner is knowing that I have leftover filling (and chicken) in the refrigerator for tomorrow. The fillings for this were inspired by a pizza I saw online and I am looking forward to giving that a try. Even if I have to use more dough from a tube…
__________________
[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
|
Thanks from: ---> |
01-27-2011, 08:18 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
It is not too late to just sprinkle some pecans on those suckers!
I like the looks of those, and the size is perfect for over-eating. Nice cooking.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
01-27-2011, 08:22 PM | #3 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
|
That's gonna be tough to beat! Absolutely beautiful!
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
|
Thanks from:---> |
01-27-2011, 08:32 PM | #4 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
|
They have to taste good, they look gorgeous!
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
|
Thanks from:---> |
01-27-2011, 09:05 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Well Paul, great minds think alike I guess. I too am using the muffin tin and crescent roll sheet but my filling is going to be way different. Already made the base sauce tonight. Your interpretation is outstanding! I'd soooo hit several of those.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
01-27-2011, 09:12 PM | #6 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
|
I want about 10 of them suckers...I like the idea a lot
__________________
Getting A smoke Ring is were it's at Yall |
|
Thanks from:---> |
01-27-2011, 09:15 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I'll take 2 please!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
Thanks from:---> |
01-27-2011, 11:13 PM | #8 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
|
Thanks, but they are all gone. As Landarc said, they were the perfect size for overeating...
__________________
[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
|
01-27-2011, 11:25 PM | #9 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
|
Wow, those look tasty! Nice choice of ingredients.
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
|
Thanks from:---> |
01-28-2011, 02:15 AM | #10 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
They turned out real nice Zyd!
Nice work!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
|
Thanks from:---> |
01-28-2011, 02:46 AM | #11 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
|
Looks awesome Mr. Bunnypaws! Myron would be proud of your use of the muffin pans!
__________________
[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
|
Thanks from:---> |
01-28-2011, 06:57 AM | #12 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
Very nice, those look great!
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
Thanks from:---> |
01-28-2011, 07:30 AM | #13 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
|
Those look great! Even if there is no pecans.
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
|
Thanks from:---> |
01-28-2011, 08:00 AM | #14 |
Full Fledged Farker
Join Date: 08-02-10
Location: Ronan Montana
|
That looks good. I would think you'll do good in the Throwdown.
|
|
Thanks from:---> |
01-28-2011, 08:06 AM | #15 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
Very nice, even with the "shots" at a fellow competitor stuck in there.
Pictures are awesome. Great job all the way around.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Multi-Cultural Feast: Caribbean Jerk Smoked Ribs With Thai Chicken Satay & Samosa Egg Rolls | Moose | Q-talk | 7 | 12-27-2011 03:20 PM |
Spicy Sweet Juicy Thai Chicken Breasts - Pron & Recipe Included! | Moose | Q-talk | 22 | 02-02-2011 10:03 PM |
Thai Chicken Satay W/PRON | big matt | Q-talk | 6 | 01-22-2011 12:46 PM |
My Chicken Pot Pie! | BBQ Grail | Q-talk | 27 | 10-12-2008 09:24 AM |
Thai Chicken Pizza Disaster | Brian in Maine | Q-talk | 15 | 06-23-2008 10:12 AM |
Thread Tools | |
|
|