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Smoked Naco Brined Cured Chicken, Taco Nachos. - Page 2

post #21 of 27
Thread Starter 

Thanks. The nachos were really fine, the enchillads were ok, I knew better but used extra sharp pre-shreaded cheese. I mean that stuff won't melt in a nuclear event. LOL I should have known better. But it wasn't too bad.

post #22 of 27

Man I hate that dang cheese now days. I used to live in southern Idaho near where a lot of western family cheese is made. The stuff that comes out of those factories is very toxic. The by products. I wonder how much wax and plastic is in that crap? That said I buy it and use it because I am poor. I have seen a decline in the more expensive cheeses too. Guess I'm just going to have to get a pet milk cow.

post #23 of 27

Nice cook Kev.  We use to use the stuff in the pouch. Fiesta brands now makes a taco seasoning and it comes in a largish bottle like the other hundred or so spices they make.  It won me over with a traditional street taco kind of taste. Right on about the cheese from Chihuahua. My crew was just down there 2 weeks ago for some meetings  wanted to smuggle some back. b

post #24 of 27
Thread Starter 
Quote:
Originally Posted by timberjet View Post
 

Man I hate that dang cheese now days. I used to live in southern Idaho near where a lot of western family cheese is made. The stuff that comes out of those factories is very toxic. The by products. I wonder how much wax and plastic is in that crap? That said I buy it and use it because I am poor. I have seen a decline in the more expensive cheeses too. Guess I'm just going to have to get a pet milk cow.

 

I really think its relates back to the dewater cycle in smoking. after its been squeezed thru the shreder at the factory and dried, besides the sharper the cheese the harder it gets, well I should have known better and just grated some of the other cheese I had here. Lazy will kill your good food everytime.

post #25 of 27
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Nice cook Kev.  We use to use the stuff in the pouch. Fiesta brands now makes a taco seasoning and it comes in a largish bottle like the other hundred or so spices they make.  It won me over with a traditional street taco kind of taste. Right on about the cheese from Chihuahua. My crew was just down there 2 weeks ago for some meetings  wanted to smuggle some back. b

 

Down at the Dodge plant? I ran that gambit for over 4 years. That is without a doubt the hottest place I have ever been. Sits down in that bowl and you don't even get a breath of a breeze in the summer. It was the first time I understood the need for the afternoon siesta or the three hour lunch. But the Tequilla can't be beat. I was rehab'ing the cities water, gas, and sewage lines or what there was of them. Once you understand, how they are going to do things, and turn loose of trying to show them faster better ways, it really becomes more enjoyable.

 

One of my agents down there also had a Meat/cheese market and a jewlery store in Juarez besides being a muni-contractor. Thats how they did it down there. Those that had, had three of four companies. And they all graduated college AND spoke near perfect english. But I had to have an interpter, they sort of put you in your place at formal meetings.You realize that they are educated.

 

Anyway took me a long time of searching till a friend whos family has cheese store up around New York explained that if the cheese isn't pasturized it can't be imported. It can be made and sold domestic but not brought in.

 

It really is my mostest favorite cheese. I would sneak wheels of it back in the car when I drove thru. Once the border guards get familiar with seeing you, its not so bad. BUT don't ever make the mistake of forgetting the pistol under your seat headed to Mexico. LOL... they are serious about guns.

 

Long winded this AM. Its great cheese. If I remember right Chihuahua was famous for its white cheeses anyway. Yepper, white cheese and tequila. <Chuckles> Lets see, white cheese and tequila vs. oil and gas as comodities. I think they win!

post #26 of 27
Quote:
Originally Posted by Dingo007 View Post
 

Looks awesome Foamheart...unfortunately, no smoked chicken makes it past the wife and kids. I've yet to pull one...might stick 2 birds in the smoker next time!

Yeah, I ALWAYS smoke two chickens at a time for that very reason. Even if I have enough left over to freeze, it doesn't stay in the freezer very long.

 

 

Foamheart, I don't know if it's your excellent description or the photos, but I swear I can smell that chicken in my kitchen! Nice job on improvising!

post #27 of 27
Thread Starter 

Bertman, Thank you.

 

Ya know years ago I would have been stressing and screaming and getting upset. These days I just stop and look around for a different direction.

 

I really love the truck commercial were the truck and trailer are stuck in the mud, the cowboy just unloads the horses and pulls it out. Its one of those things that you gain when you learn how to use patience. LOL

 

I guess I should fess up, I don't pull chicken. I sort of impressed me with it though, so I am guessing I'll be doing a bit more of it in the future.

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