cold shot Posted March 14, 2009 Report Share Posted March 14, 2009 done some smoking of meat today. here is the stuff. before smoking: here is the finished product: Hope it looks good. I make my own rub. ....Dave Quote Link to comment Share on other sites More sharing options...
Ron J Posted March 15, 2009 Report Share Posted March 15, 2009 Looks good from here! What kind of wood and how long did it smoke? Man I haven't done that in a long time - should do somemore. Quote Link to comment Share on other sites More sharing options...
cold shot Posted March 15, 2009 Author Report Share Posted March 15, 2009 I use a lure jensen big chief elec smoker.we live in an apt. I smoked it for 5 hrs, then put in oven at 375 deg for 2.5hrs i used apple wood chips for smoke. the pork was smoked for 5hrs but the chicken was in for 2.5hrs. It was good. will finish the chicken on the grill with a cilantro pesto sauce and red chillies. Will take the chicken and shred it then put in a salad.We like it that way...Dave Quote Link to comment Share on other sites More sharing options...
FC Posted March 15, 2009 Report Share Posted March 15, 2009 Boy I'll bet that's good stuff! Quote Link to comment Share on other sites More sharing options...
littlecanoe Posted March 15, 2009 Report Share Posted March 15, 2009 Straight Shooter, My mouth is watering!! Do you have the recipe handy for the Cilantro Pesto sauce?? Quote Link to comment Share on other sites More sharing options...
cold shot Posted March 15, 2009 Author Report Share Posted March 15, 2009 LC,yeah, I'll give you my recipe.I'll have to write it down first. As for the chiles. here we get the red pasilla peppers. normally you get them green but where I live the mexicans like them red too.You can roast your favorite green chiles too.I'll get back to you by monday...Dave Quote Link to comment Share on other sites More sharing options...
cold shot Posted March 15, 2009 Author Report Share Posted March 15, 2009 Here is my recipe for cilantro pesto sauce. Hope you like it. Cilantro Pesto Sauce 1 cup Cilantro 2 cloves Garlic 1/2 Medium Onion 1/2 tsp Salt 1/2 tsp Black Pepper 1/4 tsp Chili Flakes 1 tsp Brown Sugar 1/4 tsp Cumin 2 Med Green and 2 Red chiles..Your choice of chiles. 1 cup Olive oil Your choice of brand. 2 1/2-3lbs of partially smoked chicken, deboned is best. You can adapt the salt,sugar and pepper flakes to taste. We also use red and green chiles as a grilled side dish Roughly chop peppers and cilantro. Put all ingredients into food proccessor. blend the ingredients and add oil till the desired consistance it achieved. Pour the sauce over the partially smoked chicken and marinate for atleast 4 hrs. Then grill the chicken till done. I use the marinate for a dipping sauce. The sauce should do about 3lbs of deboned chicken... I hope you like the sauce. I have varied the recipe different ways. I like it on smoked pork also. To which I add pineapple and mangos in the sauce.. Works great on beef to which I'll add bacon bits.. home made of course... Wonder if I should put in a disclaimer Enjoy the recipe....Dave Quote Link to comment Share on other sites More sharing options...
littlecanoe Posted March 16, 2009 Report Share Posted March 16, 2009 Dave, That sounds like a great meal. I just printed the recipe and will have the girls make it up this week. Can't wait. thanks Steve Quote Link to comment Share on other sites More sharing options...
Ron J Posted March 16, 2009 Report Share Posted March 16, 2009 I like chicken...but pork over smokin apple wood for 5 hrs? That's a big chunk of candy. Sauce? Sure. A chunk of that pork in one hand and a glass of sauce from Munich in the other! Nice job my friend. Quote Link to comment Share on other sites More sharing options...
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