Chiggin breast strip marinated in Mojo and Mad Hunky Poultry Brine. Dredged in Jamaican Jerk and smoked with buttonwood. Then re soaked with Mojo and dredged with ground Chipolte Panco and Mad Hunky Hot Ass Whang and deep fried. Served with Pico De Gallo sauce, Chipoltimole sauce and Caesar dressing with Louisiana Hot Sauce in the middle. And fried taters!
First we marinate in Mojo and MH Poultry Brine ovenight. I just use the Mojo for the liquid, same proportions.
Then we dust with Jerk rub.
Then we smoke with Buttonwood in the Kettle. Using the Vortex wide side up. small fire to one side. Ran 175° - 200° for 1.5 hours. Then back to fridge to chill.
Coated the chiggin with fresh Mojo and dredged in a mixture of ground Chipolte Panco and Mad Hunky Hot Azz Wang. Yes, I fergot the flour step and will pay fer it! Then deep fried the Chiggin.
Served with Pico De Gallo sauce, Chipoltimole sauce and Caesar dressing with Louisiana Hot Sauce in the middle.
The Pico De Gallo was food processed to make a dipping sauce, Chipoltimole sauce is avocado, tomato, ooion, cilantro, garlic, lime juice and Chipolye Seasoning and Caesar dressing (bottled) with Louisiana Hot Sauce in the middle.
In dredging for frying....someone (look like me) fergot the flour dredge step. So most the chipolte dredge came off in the oil. What ya gonna do? Still some stuck, an de taste GuuD! No time to start over, go wit what you gots! Was good eats!
Still lucky fer 3rd.
First we marinate in Mojo and MH Poultry Brine ovenight. I just use the Mojo for the liquid, same proportions.
Then we dust with Jerk rub.
Then we smoke with Buttonwood in the Kettle. Using the Vortex wide side up. small fire to one side. Ran 175° - 200° for 1.5 hours. Then back to fridge to chill.
Coated the chiggin with fresh Mojo and dredged in a mixture of ground Chipolte Panco and Mad Hunky Hot Azz Wang. Yes, I fergot the flour step and will pay fer it! Then deep fried the Chiggin.
Served with Pico De Gallo sauce, Chipoltimole sauce and Caesar dressing with Louisiana Hot Sauce in the middle.
The Pico De Gallo was food processed to make a dipping sauce, Chipoltimole sauce is avocado, tomato, ooion, cilantro, garlic, lime juice and Chipolye Seasoning and Caesar dressing (bottled) with Louisiana Hot Sauce in the middle.
In dredging for frying....someone (look like me) fergot the flour dredge step. So most the chipolte dredge came off in the oil. What ya gonna do? Still some stuck, an de taste GuuD! No time to start over, go wit what you gots! Was good eats!
Still lucky fer 3rd.
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