My Thai Chicken Pie

zydecopaws · 01-27-2011, 08:10 PM

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:

Chicken
Limes
Dough from a tube

… and cook’s choice of any one of the following three ingredients:

Peanuts
Eggplant
Tofu

With these ingredients to choose from, I now present My Thai Chicken Pie. Made with dough from a tube. And chicken. And Limes. Oh, and peanuts (not pecans).

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…

landarc · 01-27-2011, 08:18 PM

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.

Mister Bob · 01-27-2011, 08:22 PM

That's gonna be tough to beat! Absolutely beautiful!

martyleach · 01-27-2011, 08:32 PM

They have to taste good, they look gorgeous!

deguerre · 01-27-2011, 09:05 PM

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.

peppasawce · 01-27-2011, 09:12 PM

I want about 10 of them suckers...I like the idea a lot

bigabyte · 01-27-2011, 09:15 PM

I'll take 2 please!

zydecopaws · 01-27-2011, 11:13 PM

Quote:

Originally Posted by deguerre

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.

Thanks, but they are all gone. As Landarc said, they were the perfect size for overeating...

R2Egg2Q · 01-27-2011, 11:25 PM

Wow, those look tasty! Nice choice of ingredients.

Phubar · 01-28-2011, 02:15 AM

They turned out real nice Zyd!
Nice work!

KnucklHed BBQ · 01-28-2011, 02:46 AM

Looks awesome Mr. Bunnypaws! Myron would be proud of your use of the muffin pans!

bluetang · 01-28-2011, 06:57 AM

Very nice, those look great!

Smokey Al Gold · 01-28-2011, 07:30 AM

Those look great! Even if there is no pecans.

codger · 01-28-2011, 08:00 AM

That looks good. I would think you'll do good in the Throwdown.

BBQ Grail · 01-28-2011, 08:06 AM

Very nice, even with the "shots" at a fellow competitor stuck in there.

Pictures are awesome. Great job all the way around.

01-27-2011, 08:10 PM	#1
zydecopaws 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: Chicken Limes Dough from a tube … and cook’s choice of any one of the following three ingredients: Peanuts Eggplant Tofu With these ingredients to choose from, I now present My Thai Chicken Pie. Made with dough from a tube. And chicken. And Limes. Oh, and peanuts (not pecans). 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]

01-27-2011, 08:18 PM	#2
landarc 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]

01-27-2011, 08:22 PM	#3
Mister Bob 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

01-27-2011, 08:32 PM	#4
martyleach 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]

01-27-2011, 09:05 PM	#5
deguerre 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
peppasawce 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

01-27-2011, 09:15 PM	#7
bigabyte 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.

01-27-2011, 11:25 PM	#9
R2Egg2Q 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]

01-28-2011, 02:15 AM	#10
Phubar 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

01-28-2011, 02:46 AM	#11
KnucklHed BBQ 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]

01-28-2011, 06:57 AM	#12
bluetang 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!

01-28-2011, 07:30 AM	#13
Smokey Al Gold 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"

01-28-2011, 08:00 AM	#14
codger Full Fledged Farker Join Date: 08-02-10 Location: Ronan Montana	That looks good. I would think you'll do good in the Throwdown.

01-28-2011, 08:06 AM	#15
BBQ Grail 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.

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