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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. |
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03-25-2013, 10:22 PM | #1 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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Chicken Suiza and Tortilla Soup With a Twist (pron pron pron)
When my wife and I were first married we worked in a Mexican restaurant in Jamaica Vermont called Pancho Villas. She worked in the kitchen and I worked on the floor. It was my introduction to jalapenos and Mexican food. One of my favorite meals was Enchilada Suizas. This is it along with a chicken soup with sofrito and in honor of the season matzoh balls.
I made a wet rub with olive oil. The Todd's dirt gave it a nice earthy base and kik'n chik'n gave it a bump I worked my hand under the skin and broke the connective tissue then rubbed the spices right on the meat. The skin just got the oil from my gloved hands. I set up the WSM without the water pan and put a drip pan under the chix to catch the drippings. I wasn't getting the temps I wanted so I used a trick I learned here. It did the trick. The birds were tasty, the skin was bite through, but not crispy. The temps started to drop a little the last half hour. Next time I'll use more briquettes. I made a broth for the soup from the carcases The ingredients for the Suisa sauce. Not pictured is an onion. The sofrito for the soup The peppers are from a batch of Hatch chiles I roasted and put up last August Thanks for looking.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] Last edited by cameraman; 03-26-2013 at 04:02 AM.. |
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03-25-2013, 10:26 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Very nice. I love hot stuff but that may be out of the park! Nice post.
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03-25-2013, 10:35 PM | #3 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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If those were the 2011 batch of hatch chiles you'd be right. This year's was much milder. The enchiladas had a kick but were not HOT by any means.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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03-25-2013, 10:41 PM | #5 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Mmmmm... looks SO good!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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03-25-2013, 10:43 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice cookin, I'll take two
plates
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03-26-2013, 01:32 AM | #7 |
Knows what a fatty is.
Join Date: 09-01-11
Location: Maple Ridge, BC, Canada
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Re: Chicken Suiza and Tortilla Soup With a Twist (pron pron pron)
Yeehaw!
Sent via Galaxy Tab 2 using tapatalk HD
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03-26-2013, 01:35 AM | #8 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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What a great looking cook,are you entering it in the Fusions throwdown,you should.
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03-26-2013, 03:36 AM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phabulous!
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03-26-2013, 06:33 AM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks really good
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03-26-2013, 08:04 AM | #14 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Fan-farking-tastic!
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03-26-2013, 10:18 AM | #15 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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I appreciate the kind words. It was good eats but I'd make a few changes the next time. I'd increase the amount of rub by half, I'd roast the tomatillos, green pepper and onion instead of boiling, I'd use corn tortillas instead of the hybrid mix and I think I'd make it up a day in advance because the left overs were more flavorful. Running the tortillas through hot oil before wrapping helped them keep their integrity. The soup and matzoh balls also were as good or better the next day. Go figure.
I had left over sauce so I cooked up some pasta and took some pulled chicken and heated it up in a bit of marinara. When the noodles were not quite done I put them in the saute pan with the marinara and tossed them with a tablespoon of the suisa sauce. I'd do that again in a heart beat.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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