Chuckie Enchiladas in the Shirley Warmer

[Shagdog]

OK... Confession Time. I have never made enchiladas. I'm not even sure if I've ever eaten enchiladas. I see em all the time at restaurants, but then there's steak tacos, or burritos, Carne Asada, Tortilla Soup, and so on.... So much Mexican food that I love.. Enchiladas never really appealed to me that much. They look... Soggy. Anyway. That's what the throwdown is this week so I figured I'd give it the ol college try. In my usual style, I skimmed about a dozen recipes and did my own thing once I had the jist of it, so if I'm way off the mark, sorry! I cook my own way to what I think I will like.. Don't care much if its authentic or "right"..

Anyways, here goes. Started out with a big ol chuckie, and a new pitmaster.. He shows a lot of interest in cooking, so I try to get him in on the act when I can Its great fun to do it together too. Aaron Franklin look out, He's coming for you in about 15 years...

http://i791.photobucket.com/albums/yy197/Shagdad1126/7698857E-3D77-424C-97BC-C9CD88DF14A9_zpsl6u5u9o5.jpg (http://s791.photobucket.com/user/Shagdad1126/media/7698857E-3D77-424C-97BC-C9CD88DF14A9_zpsl6u5u9o5.jpg.html)

Then he went out and made sure we were stocked for the day..

http://i791.photobucket.com/albums/yy197/Shagdad1126/4DBC57E5-B555-4E44-9B78-26F4AF129679_zpsacdr0d33.jpg (http://s791.photobucket.com/user/Shagdad1126/media/4DBC57E5-B555-4E44-9B78-26F4AF129679_zpsacdr0d33.jpg.html)

Chuckie went on

http://i791.photobucket.com/albums/yy197/Shagdad1126/5F5D7C39-F658-40EE-B196-C8DB898B8158_zpsf3n01bwo.jpg (http://s791.photobucket.com/user/Shagdad1126/media/5F5D7C39-F658-40EE-B196-C8DB898B8158_zpsf3n01bwo.jpg.html)

Then I had these peppers and tomatoes...

http://i791.photobucket.com/albums/yy197/Shagdad1126/5A76C439-C5B1-4509-BCA8-3A06751CC4CF_zpse9xcuoz7.jpg (http://s791.photobucket.com/user/Shagdad1126/media/5A76C439-C5B1-4509-BCA8-3A06751CC4CF_zpse9xcuoz7.jpg.html)

Most enchilada recipes I read had a red sauce, so I read a few, then wrote a "best of" recipe.. Needed a cup of tomato sauce for it, so I smoked some romas - here they are after an hour on the Shirley

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3273_zpscgu1gery.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3273_zpscgu1gery.jpg.html)

Diced them and put em in a sauce pan with some salt, garlic, and a little red wine.

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3283_zps5oibme1l.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3283_zps5oibme1l.jpg.html)

Simmered for an hour or so... Then hit with the emersion blender

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3298_zpsazbqognt.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3298_zpsazbqognt.jpg.html)

Prepped all my spices for the enchilada sauce..

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3299_zpsylqcqomd.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3299_zpsylqcqomd.jpg.html)

My Recipe -

1 chipotle and a Tbls of adobo
3 cups chick stock
3 tbls EVOO
3 tbls Flour
1 Cup Tomato sauce
3 tbls chili powder
1 tbls smoked paprika
1 tea garlic powder
1/2 tea cumin
1/2 tea oregeno
1/2 tea onion powder
1 tea salt
1 tea cayenne (or more to taste)
1 tea ancho

Heat the oil, fry the flour for a minute or 2, add the tomato sauce and spices. then add the broth a bit at a time, while stirring. Oh, and Puree the chipotle with some broth in a blender, then add it at the end...

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3300_zpsiroebh8v.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3300_zpsiroebh8v.jpg.html)

Skinned and diced the peppers -

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3289_zps9d2abzsg.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3289_zps9d2abzsg.jpg.html)


fast forward a few hours.. chuckie is probing tender.. Threw it in a pan with some onions and some Dark horse Fore Smoked Stout..

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3308_zpssjyvpjkk.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3308_zpssjyvpjkk.jpg.html)

An hour later I pulled the chuckie

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3319_zps5x9yps7a.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3319_zps5x9yps7a.jpg.html)

Briefly fried the tortillas in a hot cast iron. I also learned today that only corn tortillas are acceptable for enchiladas.. So says the "internet"..

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3322_zpsacfnpkun.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3322_zpsacfnpkun.jpg.html)

Started the building process.. Each one contained Sharp cheddar and chihuahua cheese, some of those smoked peppers, black beans, corn, chuckie, and some enchilada sauce. I did not dip the tortillas in sauce. Just sounded like too much sauce for me..

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3323_zpsadgkptuj.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3323_zpsadgkptuj.jpg.html)

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3327_zpskqn6o0wr.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3327_zpskqn6o0wr.jpg.html)

Once the pan was full, I added some more sauce, and lots more cheese

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3330_zpskop5s5wj.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3330_zpskop5s5wj.jpg.html)

Then it went back into the smoker for 30-40 minutes.. after 30-

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3332_zpsyez7z9mq.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3332_zpsyez7z9mq.jpg.html)

Time to eat

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3338_zpsifotguzm.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3338_zpsifotguzm.jpg.html)

I also learned that enchiladas are a hot mess as far as photography goes... Not pretty... Added some homemade Salsa Verde too. Great addition!

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_3350_zpsrrupmbo5.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_3350_zpsrrupmbo5.jpg.html)

These did not suck! I was pleasantly surprised with how much I liked em.

I also have to say, I love my Shirley (Or Charlie as Julian has named her) what a fantastic smoker. Very easy to use and really does put out some killer product. I wasn't sure how I'd like cooking in the warmer, but it was very nice and used less fuel to boot.

Funny side note - Julian was acting as pitmaster today, so he really wanted to feed charlie when she was hungry. I would let him know when, and he'd run out, select a split, and toss it in.. Well, the FB door is a damn tight fit. You really got put your weight into it to get her closed. It was awesome.. He sat there and fought that door for a good 5 minutes each time, but never gave up. Finally got it closed, and then walked back to the house with a swagger seldom seen in 8 year olds. made me chuckle... thanks for lookin!

[cowgirl]

Looks excellent Shagdog!

[code3rrt]

That looks like some great enchiladas!

KC

[DerHusker]

They look delicious Shagdog. :thumb: :clap: :thumb:

[Big V]

Looks good!:clap2:

[sam3]

Great pics and tutorial Matt. I'm glad the boy had just as much fun as Dad!

Outstanding cook, thanks for sharing your Sauce recipe too.

[GSXR883]

As always looks great. Leftovers can be brought to work on Monday. Don't want them clogging up your frig. :)

[southside66]

Making Me hungry!! Damn they look good!!

[Big George's BBQ]

That looks and sounds outstanding It was Great seeing and hearing about your son acting as the Jr. Pitmaster :clap2: BTW I love those things Will have to try with a chuckie

[TheWolfePit]

Holy mother of all enchiladas.....these look absolutely fantastic! The only thing wrong is I didn't have a couple!! Excellent! The only thing missing from your young pitmaster is an ice cold root beer in his hand!!!! LOL Great cook!

[sylntghost]

those are the best looking enchiladas ive ever seen. when i make them i dont like to roll them so i make a 3 layer lasagna in a 9x13 pan. im just lazy.:clap2:

[Fwismoker]

I've made enchiladas once and loved them. That looks great with the chuckie pull for sure.

[smoke ninja]

Killer grub. Pulled chuck makes the best filling for mexi food. :thumb:

[chicagokp]

Pass a hot mess on a plate for me Shaggy! That looks good.

How was the fuel consumption in the warmer?

[Shagdog]

Not too bad once I had the metal warmed up.. A split every 30-45 kept her at about 300 according to my maverick. The tel tru in the door was saying 225-250, so I'm going to do some testing today, try to see if one or the other is off a bit

[lantern]

Fantastic post and cook!:clap2:









....It's also nice to see someone with the EXACT opinion of enchiladas!:laugh: I've never understood their purpose when I can achieve the same flavors with more crunch and texture in other dishes. It is true that they can be made to not suck, but IMO without the grand effort you just put in they fall behind other mexican dishes. Now, mind you......NOT as far behind as tamales are, but behind.:laugh::laugh:

[Richard_]

Those look awesome

[Shagdog]

Fantastic post and cook!:clap2:









....It's also nice to see someone with the EXACT opinion of enchiladas!:laugh: I've never understood their purpose when I can achieve the same flavors with more crunch and texture in other dishes. It is true that they can be made to not suck, but IMO without the grand effort you just put in they fall behind other mexican dishes. Now, mind you......NOT as far behind as tamales are, but behind.:laugh::laugh:


Dude! I am so with you! That's eerily hilarious. I've never understood tamales :crazy:

[LMAJ]

I'll take a plate of those please!

[pjtexas1]

Great job again shag! I would like to try that one day but I'm way too lazy. Your son's Shirley swagger made my morning. Now as far as tamales go you guys are nuts:crazy: I guess you are just too far from the border to understand. I have an aunt that makes them and I love being quality control. I think she makes 1 batch soooo hot just to see me sweat and curse.:shock:

[Smoke Dawg]

The fun you are having with Julian is worth more than twice the price of the SF. The food is just a bonus

Great job both of you!

Julian has a shot to win this one! :clap2:

[bluetang]

That is so calling my name!

[cmohr74]

Looks awesome. And what a fun time/experience to share with your kid. Soon enough my son wants to get out there and help, but his focus isn't as good as my daughters yet and I don't want to be responsible for that 911 call...yet. I love me some Mexican food. I'm not coming out and saying my mom cheated with my buddies dad growing up, but the craving to eat Mexican food 4 days a week came from somewhere.

[Faston]

Wow,
Those enchiladas look phenomenal! I especially like the touch of those roasted tomatoes. Great job!

[bbqwilly]

I could go for some of that.

Very nice, Matt

[TuscaloosaQ]

Good Lord Brother I do not know how I missed this.... but it is now on my home page........ Awesome!!!!!!!!!

[Happy Hapgood]

Great cook and the future pitmaster is learning from the best!

[peeps]

Those look most excellent, Matt! Very versatile cooker you got there! :thumb:

[Tango Joe]

Those are some mighty fine looking 'chiladas' for sure, and well worth the effort put in.
Great to see the young man already has the pit swagger down, I can see a Shirley pit on a future Christmas list.

[Shagdog]

He already calls this pit "ours" as I told him someday it would be his, but I think it would be pretty cool to have Paul build me a mini for him.. Then again, A mini SF is still going to be a beast by any other standards.. Maybe I'll find him an old OK Joe on CL and cut legs short or something..

[oifmarine2003]

Looks good to me! I love enchiladas!

[THoey1963]

You had me at the chuckie. Loved the color. Nice cook and great memories for y'all...

[gtr]

Holy mother of all enchiladas.....these look absolutely fantastic! The only thing wrong is I didn't have a couple!! Excellent! The only thing missing from your young pitmaster is an ice cold root beer in his hand!!!! LOL Great cook!


^^^Y'all know this is the pepper stout beef guy, right? How cool! Love your recipe - as to zillions of other folks - I'll be checking out yer blog further!

Shaggy - great post - every bit of it!

As to the warmer - what is the heat difference between the main chamber and the warmer and is it controllable? Does the heat in the warmer come from radiant heat from the steel or is there an opening where smoke comes in or both? I'm wondering 'cause I really like how my Klose is, with its warmer opposite the firebox so I can slow smoke in that while I regular smoke in the main chamber (and grill on the firebox!) and I'm wondering if this is something that can be done on a RF cooker, 'cause I really like the looks of these SF's. Also does the top of the warmer get warm enought for pre-heating splits?

And enchiladas - yeah, love 'em - and I'd hit those all day long!

[dano]

That looks terrific. I want some.

[Shagdog]

^^^Y'all know this is the pepper stout beef guy, right? How cool! Love your recipe - as to zillions of other folks - I'll be checking out yer blog further!

Shaggy - great post - every bit of it!

As to the warmer - what is the heat difference between the main chamber and the warmer and is it controllable? Does the heat in the warmer come from radiant heat from the steel or is there an opening where smoke comes in or both? I'm wondering 'cause I really like how my Klose is, with its warmer opposite the firebox so I can slow smoke in that while I regular smoke in the main chamber (and grill on the firebox!) and I'm wondering if this is something that can be done on a RF cooker, 'cause I really like the looks of these SF's. Also does the top of the warmer get warm enought for pre-heating splits?

And enchiladas - yeah, love 'em - and I'd hit those all day long!

It's super versatile Greg. You can draft straight up through a damper and out the warmer, and it becomes a stick burning vertical smoker. There's a 1/4" diffuser plate they give you as well as a thick steel drip pan (I used the drip pan as a diffuser. There's no damper to close off the main chamber except to close the stack, so you do end up heating the main chamber to about 150 while cooking straight up. The temp is about as controllable as a main chamber cook, but it's easier to get hotter.

You can use it as a warmer, with no damper open mine runs around 100-125. You can crack the damper and make the temp whatever you want.

There's also a damper from the main chamber into the warmer, so, like your klose, you draft through the main and out the warmer. Just close the main stack and open the warmer one. Want the warmer hotter just crack the vertical damper, and so on. I played with these a bit but it seems like you can get pretty good temp control in the warmer. It's a nice set up. IMO, the only thing missing is a set of rails in the FB for me to put a rack from the warmer. That would be great for reverse sears.

[gtr]

^^^Great info, and could come in handy later - like after my kids are out of college :shocked:. I'd love to have a trailer rig one day and these SF's, esp. with the cabinet doors (whole hogs, ya know?), are extremely appealing. Thanks man!

[Phubar]

Don't care about the cook to much...I know you cook good allready.
Just love the story about the boy Pheeding that pit and working that PhB door.

Thanks Shaggy!:cool:

...yeah the Phood looks good too...:wink:

[silverfinger]

Now you got me at this thread.
Most excellent! I will be attempting to do these this week.
If they come out half as good I will be thrilled!

[Papa Don]

Good bump.
I have to try these as well.
Good info on the dampers too. It's cool how many ways we can cook on these machines.

With our bad weather coming, I was wondering how the heat and smoke would do under a tent?

[Shagdog]

Don, I use mine under an easy up when it rains and it's fine. The white top is now brownish red, but otherwise it's fine. I haven't used it in a winter yet. I imagine fuel consumption will be a little higher