How You're Cooking Chicken Wrong

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If you aren’t smoking your meats this summer you’re wasting your time and taste buds. I’ve written about my love affair with turning my Weber grill into a smoking machine and have educated many friends on the setup.

The flavor rewards of smoking are huge. Grilling chicken often leads to tough and dry substances, while cooking low-and-slow produces moist, tender and flavorful meats.

This feast used a smoked fryer chicken (backbone removed) as the protein for a huge salad. I brined the bird (no name given) in beer and line juice before sliding it on the cool side of the grill for 90 minutes. The result was an incredibly crispy skin with a deep red hue.

The salad was romaine, arugula, carrots, cucumber and red and green onions. All topped with my patent-pending BB-ANCH!

Plus, the special treat were homemade tortilla crisps dusted with herbs and spices to add another crunch to the salad.
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#TortillaChallenge | A Gringo's Mission

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What would you do if you only had one tortilla?

This was the question that consumed me Sunday night as I warmed my last tortilla on my Weber grill while the chicken breasts finished cooking. The obvious answer is “buy more,” but what if it were the very last tortilla IN THE WORLD?

What would you fill it with? Chicken, steak, fajita veggies? Would it be corn or flour? Cold? Warm? Crispy or soft? Folded in half for a quesadilla? Salsa verde or roja? Or would you make enchiladas?

Friends often send me articles about the best taco joints or every time Taco Bell or Chipotle is in the news. They also treat my photos like a variation of “Where’s Waldo?” Surely there’s a tortilla in that photo somewhere.

I am a tortilla-eating fiend. Think of the Cookie Monster, but with tortillas. I will use them in place of plates. I will eat them on their own. I prefer flour to corn, mainly because I’m a gringo. But yellow corn tortillas tend to fall part each time I use them.

Incapable of going a day without my beloved, I went to the store Monday night and restocked with a 36 pack of small, white corn tortillas.

Thus begins the #TortillaChallenge! Post your ideas in the comments or use the hashtag on Instagram and Twitter.

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For the next 36 tortillas I will do my best to make different dishes and highlight the supreme versatility of the circular wünder food.

The first three tortillas were dinner on night one. After warming the blanco discs, I sprinkled shredded cheddar cheese, then topped the melting queso with slices of grilled chicken. Arugula and halved cherry tomatoes came next before a light drizzling of #BBANCH.

Each tortilla was delicious. But I can do better.

Thirty three tortillas remain.

Are you up for the challenge?

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Man’s Other Best Friend

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Festival season is upon us. That means fun party games like, “High or Just that Strange?” After a day of condo hunting, walking around the Blues Fest and Old Town Art Fair, I was fascinated by two things:

  1. Why do people bring their dogs to public events?
  2.  What am I going to eat for dinner?

So, inspired by man’s best friend, I turned to my best friend: the cast iron skillet. Continue reading Man’s Other Best Friend