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Made the trip to the mountain yesterday afternoon. Brought some goods to be BBQed. Boneless chicken breasts marinated in garlic herb marinade, for a day. Pounded flat. I was given some nice smoked chilis, from a friend. I don't know the type but they had perfect heat.
Cut the chilis on one side, deseeded and layed them flat.
Andouille sausages cooked and cut into peices.
Pieces of chicken pounded flat, then layered with chilis. Added the cut andouille sausage with some mexican 4 lend cheese shredded. Rolled like a mini fattie and then wrapped with bacon.
my ugly AZZ ecb.
Chatties are on the bottom rack, over mesquite wood. On at 6pm.
2 1/2 hrs later at a 165 internal temp. I'll be damned. The smoker had heck of a time keeping up to temp. 2 starter baskets of charcoal to do these little suckers. Maybe it is the elevation, I am at. 6000 ft. aprox.
A peek inside
these were yummy little spicy goodies. will do these again soon.
Thanks for looking at my smoke! Happy smokes!
Cut the chilis on one side, deseeded and layed them flat. Andouille sausages cooked and cut into peices. Pieces of chicken pounded flat, then layered with chilis. Added the cut andouille sausage with some mexican 4 lend cheese shredded. Rolled like a mini fattie and then wrapped with bacon. my ugly AZZ ecb. Chatties are on the bottom rack, over mesquite wood. On at 6pm. 2 1/2 hrs later at a 165 internal temp. I'll be damned. The smoker had heck of a time keeping up to temp. 2 starter baskets of charcoal to do these little suckers. Maybe it is the elevation, I am at. 6000 ft. aprox. A peek inside these were yummy little spicy goodies. will do these again soon.Thanks for looking at my smoke! Happy smokes!
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Chatties....love it!!
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