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Saturday was Mexican themed, when I used to be a cook the Mexiann folks I worked with would sometimes bring food from home to share. One dish that I still think of is a basic stewed chicken dish with some veg, and a rich almost consomme broth. YOu dip tortillas in the broth and scoop up the chicken. Rustic, old school.
I started the bird on the WSM, basic rub(I did marinate it for a few hours in sour orange juice, garlic,).
I hung the chicken over the coals so I coudl get even cooking, etc. WSM was set up with RO lump, hickory, and no water pan. I kept temps arounf 275-290 for the time the bird was on. Once the bird was done I pulled it and let it rest. I took a pot, and sauteed some celerey, onions, garlic, and carrots. Then added the bird and chicken stock. Simmered til the bird broke down. End result was what I was looking for, layers of flavor, tender bird.
bird:
off the smoker:
finished bowl:
still thinking about that broth.
Next up was some pork steaks for tamales. I smoked these for the filling which also included some queso. I made the masa myself(with lard), and used corn husks. Steamed the wrapped tamales til done about 90 mins.
Smoked the pork steaks for about 90 minutes then foiled them with apple juice.
Liked these, alot of work, but tender and flavorfull.
Rubbed steaks:
setup:
Tamales were fluffy, and nice, next time more filling.
I started the bird on the WSM, basic rub(I did marinate it for a few hours in sour orange juice, garlic,).
I hung the chicken over the coals so I coudl get even cooking, etc. WSM was set up with RO lump, hickory, and no water pan. I kept temps arounf 275-290 for the time the bird was on. Once the bird was done I pulled it and let it rest. I took a pot, and sauteed some celerey, onions, garlic, and carrots. Then added the bird and chicken stock. Simmered til the bird broke down. End result was what I was looking for, layers of flavor, tender bird.
bird:
off the smoker:
finished bowl:
still thinking about that broth.
Next up was some pork steaks for tamales. I smoked these for the filling which also included some queso. I made the masa myself(with lard), and used corn husks. Steamed the wrapped tamales til done about 90 mins.
Smoked the pork steaks for about 90 minutes then foiled them with apple juice.
Liked these, alot of work, but tender and flavorfull.
Rubbed steaks:
setup:
Tamales were fluffy, and nice, next time more filling.
Looks like it was a great weekend!!
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