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Chicken Nachos with smoked Gouda

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dcecil

Master of the Pit
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Made some nachos tonight from one of Jeff’s Recipes. It was a crowd pleaser. Brined two chicken breast in a quart of buttermilk and 1/4 cup kosher 58FAD815-2DC4-4572-8858-59C8C3AB58BD.jpeg covered in Jeff’s Rubbed and submersed for an 1:15 536AB4F2-8610-4102-AF19-E2EFCD3A8648.jpeg when done with the brine I washed and dried and reapplied the Rub heavily 2FF4E69D-8DF7-43F1-80F9-ACA66BB6C093.jpeg placed in smoker at 225 with oak and pecan mix. Put my peppers on once chicken hit 130 0FE4A16C-7671-40D4-80EF-7E7B49E56A90.jpeg pulled peppers and sliced up and got the fixings ready for the nachos 1610C7CA-2EDE-40F8-8350-D7762B827B9A.jpeg F6FA02D6-1D4B-4D4C-BC06-E99C4ED7EA48.jpeg smoked Gouda, pepperjack, red onion, jalapeños, chives and cilantro. Pulled chicken at 165 2234BEE8-1B18-4698-9EFA-CEC74D1BCF01.jpeg 76CD52CD-E092-46D1-89F0-977D7693CC07.jpeg Started the Nacho pile 591A5633-02CC-46AC-8522-67DF92A23E87.jpeg first layer 4902E107-F36D-4AEB-B652-FCD390BD4505.jpeg ready to go back on the smoker 520DB96E-C2B1-483F-92E6-FAB9EEBCAA79.jpeg turned our delicious. Can’t wait to do this with pulled pork. Thanks for lookin
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Those nacho's look fantastic.

Point for sure.

Chris
 
Why do I keep surfing these posts waiting for my tr tip to finish? I just keep getting hungrier! Those nachos look perfect. Great job.

George
 
Man, my kind of food. I’d tear into that whole plate...and I wouldn’t need to be stoned to do it.
 
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