rubrchickenhead
Smoke Blower
Homemade enchiladas are pretty good eating, but I figured I could make them better. . . with SMOKE (of course).
I used Jeff's Simple Turkey Brine for about 7 hours on a 4.5# bird, and applied a light dusting of Jeff's Rib Rub.
Smoked with cherry wood at around 275-300 on my Weber.
Here's the bird after about 2.5 hours when the breast meat had reached 170 IT.
Shredded the bird and added enchilada sauce (Joy of Cooking recipe), cilantro, zucchini, and red and green bell peppers.
Here's the first few going into a pyrx with a layer of enchilada sauce on the bottom.
These enchiladas look naked. . .
That's better . . . sauce and cheese on top.
Side view, which for some reason seemed appropriate.
Voila! Smoked meat and mexican food in the same meal made for a good night. You gotta love how the smoke flavor transfers over into the sauce and cheese. Thanks for looking.
I used Jeff's Simple Turkey Brine for about 7 hours on a 4.5# bird, and applied a light dusting of Jeff's Rib Rub.
Smoked with cherry wood at around 275-300 on my Weber.
Here's the bird after about 2.5 hours when the breast meat had reached 170 IT.
Shredded the bird and added enchilada sauce (Joy of Cooking recipe), cilantro, zucchini, and red and green bell peppers.
Here's the first few going into a pyrx with a layer of enchilada sauce on the bottom.
These enchiladas look naked. . .
That's better . . . sauce and cheese on top.
Side view, which for some reason seemed appropriate.
Voila! Smoked meat and mexican food in the same meal made for a good night. You gotta love how the smoke flavor transfers over into the sauce and cheese. Thanks for looking.
