oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 03-25-2013, 10:22 PM   #1
cameraman
Babbling Farker

 
Join Date: 08-30-09
Location: Nashville, TN
Default 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.
__________________
[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..
cameraman is offline   Reply With Quote


Old 03-25-2013, 10:26 PM   #2
martyleach
Quintessential Chatty Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

Very nice. I love hot stuff but that may be out of the park! Nice post.
__________________
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Old 03-25-2013, 10:35 PM   #3
cameraman
Babbling Farker

 
Join Date: 08-30-09
Location: Nashville, TN
Default

Quote:
Originally Posted by martyleach View Post
Very nice. I love hot stuff but that may be out of the park! Nice post.
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.
__________________
[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]
cameraman is offline   Reply With Quote


Old 03-25-2013, 10:38 PM   #4
CharredApron
Babbling Farker

 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Any left overs? Bring them with you to Fort Lauderdale, the weather is lovely!
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Thanks from:--->
Old 03-25-2013, 10:41 PM   #5
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Mmmmm... looks SO good!!
__________________
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/
cowgirl is offline   Reply With Quote


Thanks from:--->
Old 03-25-2013, 10:43 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Nice cookin, I'll take two


plates
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from:--->
Old 03-26-2013, 01:32 AM   #7
shskr
Knows what a fatty is.
 
shskr's Avatar
 
Join Date: 09-01-11
Location: Maple Ridge, BC, Canada
Default Re: Chicken Suiza and Tortilla Soup With a Twist (pron pron pron)

Yeehaw!

Sent via Galaxy Tab 2 using tapatalk HD
__________________
UDS, Weber Performer (N.P.A.), Reverse flow offset (custom home built)
shskr is offline   Reply With Quote


Thanks from:--->
Old 03-26-2013, 01:35 AM   #8
AussieTitch
Quintessential Chatty Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Default

What a great looking cook,are you entering it in the Fusions throwdown,you should.
__________________
I will never be over the hill,I'm too darn tired to climb it.(Daffy Duck)
Unofficial Vegemite Sponsor.
Don't send the Foster's, it's a Federal crime(IamMadMan)

AussieTitch
AussieTitch is online now   Reply With Quote


Thanks from:--->
Old 03-26-2013, 03:36 AM   #9
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Phabulous!
__________________
-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
Phubar is offline   Reply With Quote


Thanks from:--->
Old 03-26-2013, 06:33 AM   #10
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

That looks really good
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Old 03-26-2013, 06:57 AM   #11
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

Looks awesome!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Thanks from:--->
Old 03-26-2013, 07:11 AM   #12
PaPaQ
is One Chatty Farker

 
PaPaQ's Avatar
 
Join Date: 02-07-07
Location: Midland, NC
Default

Sure looks good!
PaPaQ is online now   Reply With Quote


Thanks from:--->
Old 03-26-2013, 07:15 AM   #13
SmokinSlowPoke
Knows what a fatty is.
 
SmokinSlowPoke's Avatar
 
Join Date: 12-19-12
Location: Kansas City, MO
Default

Thats an awesome dish and great pics, just wish i had smell-a-vision to go along.
__________________
"Life is a Shipwreck but we must not forget to sing in the lifeboats"
SmokinSlowPoke is offline   Reply With Quote


Thanks from:--->
Old 03-26-2013, 08:04 AM   #14
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Fan-farking-tastic!
__________________
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.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 03-26-2013, 10:18 AM   #15
cameraman
Babbling Farker

 
Join Date: 08-30-09
Location: Nashville, TN
Smile

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.
__________________
[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]
cameraman is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:31 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts