What would you change or add? Chicken nachos, a uniqe on-the-fly invention
Some of these pics are a little repetitive from previous cooks, but that's how we roll, right?
2 Large bone-in, skin-on chicken breasts. Dry brined uncovered in fridge 9 hrs. One dry brined with HRR, one dry brined with Southern Flavor.
At the start:
After 9hrs:
Used approx 1/2 chimney K-ford blue bag well lit, 1 chunk of ash wood. Using my 2 brick indirect method on my Web 22. One Maverick prob in each breast, one near center of pieces to monitor cooker temp.
Cook time approx 1 hr, temp averaged 380F. A little higher than normal but this sure makes the skin crispy but not burned.
This one is the Southern Flavor seasoning, it is naturally a very black seasoning.
Taken to about 165 give or take. Look at that juice!
Now on to the nachos. My wife & I brainstormed this, using our favorite sides. We love butter-sauteed fresh mushrooms, and we love EVOO & garlic-sauteed fresh broccoli. So, let's try them on nachos and see how this turns out. May be a hit, maybe not.
I put a plate full of my favorite tortilla chips in the oven at 245 after giving them a very light spritz of Pam. Once warmed, add a light base layer of mild cheddar. Then add diced sauteed mushrooms.
Next goes the sauteed broccoli.
Then the sliced & diced chicken meat:
Then a topper of mozzarella (what we had on hand). I figured more cheddar might be too much so we went with this.
Back in the oven at 350 until the cheese looked right, maybe 15-20 min or thereabouts.
The conclusion? It needed somethign else. We're thinking some kind of sauce. We tried a few dipping sauces --Frank's, Sriracha, a Thai pineapple chili (very good), but it needed something else. DW suggested sauteing onions which I vetoed, perhaps this would've been wise to do.
Ok chefs, tell me what you'd add to this!
I have a feelign many of you would say skip the broccoli on nachos. To be honest, as much as I love sauteed broccoli, it didn't seem a strong fit to this dish.
2 Large bone-in, skin-on chicken breasts. Dry brined uncovered in fridge 9 hrs. One dry brined with HRR, one dry brined with Southern Flavor.
At the start:
After 9hrs:
Used approx 1/2 chimney K-ford blue bag well lit, 1 chunk of ash wood. Using my 2 brick indirect method on my Web 22. One Maverick prob in each breast, one near center of pieces to monitor cooker temp.
Cook time approx 1 hr, temp averaged 380F. A little higher than normal but this sure makes the skin crispy but not burned.
This one is the Southern Flavor seasoning, it is naturally a very black seasoning.
Taken to about 165 give or take. Look at that juice!
Now on to the nachos. My wife & I brainstormed this, using our favorite sides. We love butter-sauteed fresh mushrooms, and we love EVOO & garlic-sauteed fresh broccoli. So, let's try them on nachos and see how this turns out. May be a hit, maybe not.
I put a plate full of my favorite tortilla chips in the oven at 245 after giving them a very light spritz of Pam. Once warmed, add a light base layer of mild cheddar. Then add diced sauteed mushrooms.
Next goes the sauteed broccoli.
Then the sliced & diced chicken meat:
Then a topper of mozzarella (what we had on hand). I figured more cheddar might be too much so we went with this.
Back in the oven at 350 until the cheese looked right, maybe 15-20 min or thereabouts.
The conclusion? It needed somethign else. We're thinking some kind of sauce. We tried a few dipping sauces --Frank's, Sriracha, a Thai pineapple chili (very good), but it needed something else. DW suggested sauteing onions which I vetoed, perhaps this would've been wise to do.
Ok chefs, tell me what you'd add to this!
I have a feelign many of you would say skip the broccoli on nachos. To be honest, as much as I love sauteed broccoli, it didn't seem a strong fit to this dish.
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