Nacho Smoked Chicken Pie with a Bacon Crust

SirPorkaLot · 12-09-2012, 09:57 PM

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
Cumin

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

(Drainage)

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.

Fire roasted

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
Black beans
Queso Fresco - cubed
Smoked Chicken

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.

dealm9 · 12-09-2012, 11:27 PM

Wow that is very creative. I feel like this is from Epic Meal Time. It looks amazing.

Gore · 12-10-2012, 05:30 AM

That looks fabulous. Too bad you ran out of avocados. A dab of guac on top would've really made that complete.

Gore · 12-10-2012, 06:27 AM

How come I don't see this in the TD thread? Is it a double-secret submission? Biggie has been taking late entries for those in California who play by their own rules.

SirPorkaLot · 12-10-2012, 08:53 AM

Quote:

Originally Posted by Gore

How come I don't see this in the TD thread? Is it a double-secret submission? Biggie has been taking late entries for those in California who play by their own rules.

It is there (I think), it is just being hidden by the pro-avocado forces.

deguerre · 12-10-2012, 09:11 AM

Quote:

Originally Posted by SirPorkaLot

This started innocently enough...

Knowing you John, I had misgivings about EVERYTHING that followed that statement.

Oh, and...

fingerlickin' · 12-10-2012, 09:24 AM

That looks diabolically good brother. I've been missing your TD entries lately. I don't know why, when you just come right in and steal my win,

but nonetheless that's a fine looking nacho pi!

SirPorkaLot · 12-10-2012, 09:52 AM

Quote:

Originally Posted by fingerlickin'

That looks diabolically good brother. I've been missing your TD entries lately. I don't know why, when you just come right in and steal my win,

but nonetheless that's a fine looking nacho pi!

Not a chance this time.

You used a double kid crutch, I don't have a shot. However I get to eat my left overs for lunch today, so top that.

12-09-2012, 09:57 PM	#1
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	Nacho Smoked Chicken Pie with a Bacon Crust 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 Cumin 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 (Drainage) 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. Fire roasted 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 Black beans Queso Fresco - cubed Smoked Chicken 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. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

12-09-2012, 11:27 PM	#2
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH Downloads: 0 Uploads: 0	Wow that is very creative. I feel like this is from Epic Meal Time. It looks amazing. __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

12-10-2012, 05:30 AM	#3
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	That looks fabulous. Too bad you ran out of avocados. A dab of guac on top would've really made that complete. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

12-10-2012, 06:27 AM	#4
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	How come I don't see this in the TD thread? Is it a double-secret submission? Biggie has been taking late entries for those in California who play by their own rules. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

12-10-2012, 09:24 AM	#7
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	That looks diabolically good brother. I've been missing your TD entries lately. I don't know why, when you just come right in and steal my win, but nonetheless that's a fine looking nacho pi! __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???