Originally Posted by KCUnited:
I'm doing a pulled smoked chicken today with an Alabama white sauce. Slaw and grilled corn on the cob.
I figured I'd use the leftover grilled corn and do an elote stuffed jalapeno popper. I'm thinking corn, mayo, cotija cheese, squeeze of lime, chili powder, wrapped in bacon and thrown on the smoker. Sweet from the corn, heat from the peno, and savory from the bacon, with a touch of smoke. Sounds like the perfect bite.
Originally Posted by RubberSponge:
Now that sounds good. How do you plan on smoking the chicken? Split or whole? What type of wood? Any rub? Seasoning under the skin?
Spatchcock chicken and I rub on top and under the skin. Apple wood (only type on hand). I'm using a store bought white sauce and will doctor it as needed. The flagship restaurant is in my neighborhood but I've never tried it. I've seen it in Hyvee stores around KC as well.
Haha, I'm positive they've been done before but it came to me as I was lying awake this morning craving elotes, and at the same time, wondering what to make for the Chiefs game. We'll see how it goes. [Reply]
Originally Posted by Pablo:
Making the most awesome French onion dip. Then doing a crockpot of pulled pork and beef chili for dinner. Cast iron corn bread. Summer sausage and cheese for snacking as well.
Good amount of vodka beforehand I'd guess. Might do a bloody ceasar.
Damn, you're going all in... just have it all done before 3pm :-)
Originally Posted by Baby Lee:
I may not always seek out ghost peppers for everything, but very very very few Italian dishes, particularly those with a red sauce, including pizza and lasagna taste as good as they do after this
And I too vouch for sweet/hot as my favorite flavor combo in most situations.
All sorts of situations call for heat, at least for my tastes.
Burritos better with a hot salsa
Eggs better with Tabasco
Popcorn better with Scorpion Pepper Salt
Same for Mac'n'Cheese
The hotter the Indian food, the better
Same for Thai, Korean and Vietnamese
etc., etc.
Most all except for desserts and drinks.
Meat and Potatoes are fine with just savory and Maillard. Steak, Pot Roast, Shepherds Pie, etc. I don't need spice for those.
Chinese is good spicy [Szechuan], but also good just savory/garlicky [Lo Mein, Broccoli Beef, etc].
Originally Posted by Easy 6:
I had to google 'white bbq sauce' earlier, I'd never heard of it
Mayo based with vinegar, lemon, mustard, horseradish and/or garlic etc... is that about right?
That's pretty close to what the label lists on the sauce I used. It was tangier than I expected so I went with a sweeter slaw dressing to balance it. It was certainly a different take on a bbq sandwich, but a nice change up nonetheless. [Reply]
Originally Posted by KCUnited:
Pulled chicken sammy with white bbq sauce, slaw, pickles, and gouda. Would smash again.
Oh hell yes. That looks good.
I made my own white bbq sauce earlier this year for the first time and really dig it. Not something I'll whip up all the time, but definitely worth keeping in the rotation. [Reply]
